Types of tea

Each type has different caffeine, flavor, and best moment. Use this to choose — or get a personalized recommendation, browse by goal on our teas page, or learn how to brew.

Black tea

Caffeine:

Highest

Flavor:

Strong, robust, malty or brisk

When:

Mornings, when you want a bold cup

Black tea is fully oxidized after harvest. The leaves are withered, rolled, oxidized (which darkens them and develops bold flavor), then dried. It originated in China and spread to India, Sri Lanka, and East Africa. Best with near-boiling water and a few minutes of steeping.

Green tea

Caffeine:

Moderate

Flavor:

Fresh, grassy, nutty or vegetal

When:

Calm focus, any time of day

Green tea is heated soon after picking (by steaming or pan-firing) to stop oxidation. That preserves the leaves’ green color and delicate, fresh character. It’s central to Japanese and Chinese tea culture. Use water well below boiling to avoid bitterness.

White tea

Caffeine:

Low

Flavor:

Delicate, subtle, slightly sweet

When:

If you're caffeine-sensitive or prefer mild flavor

White tea is made from young buds and minimal processing—often just withering and drying. The name comes from the silvery buds. It has the least caffeine of the true teas and a very light, refined taste. Great in the afternoon or evening.

Oolong

Caffeine:

Moderate (between green and black)

Flavor:

Light and floral to dark and toasty

When:

Wide range of flavors and moments

Oolong is partially oxidized: the leaves are bruised, then allowed to oxidize to varying degrees before heating. That creates a spectrum from green, floral styles (e.g. Tieguanyin) to dark, roasted ones (e.g. Dong Ding). Versatile for any time of day.

Pu-erh / dark tea

Caffeine:

Moderate (varies with aging)

Flavor:

Earthy, woody, sometimes sweet or fermented

When:

After meals, or when you like deep, complex flavor

Pu-erh (or dark tea) is fermented and often aged, traditionally from Yunnan, China. It can be raw (sheng) or ripe (shou). The result is earthy, smooth, and complex. Many drink it after meals or as a contemplative cup. Caffeine content depends on processing and age.

Yellow tea

Caffeine:

Low to moderate

Flavor:

Mellow, smooth, less grassy than green

When:

When you want something refined and gentle

Yellow tea is a rare category: after a green-tea-style kill-green, the leaves are wrapped and allowed to yellow slightly. The extra step gives a rounder, less grassy flavor. It’s a small but treasured part of Chinese tea culture.

Herbal (tisanes)

Caffeine:

None (not from tea plant)

Flavor:

Varies — chamomile, mint, ginger, rooibos, hibiscus

When:

Relaxation, digestion, or no caffeine

Herbal “teas” are infusions of other plants: flowers, roots, leaves, or fruits. They’re not from Camellia sinensis, so they’re caffeine-free. Chamomile and lavender support relaxation; ginger and peppermint aid digestion; rooibos is naturally sweet and calming.

Chai / spiced

Caffeine:

Depends on base (usually black)

Flavor:

Warming spices, often with milk

When:

Cozy, comforting moment

Chai (masala chai) is typically black tea brewed with spices—cardamom, cinnamon, ginger, cloves—and often milk and sweetener. It’s a style rather than a botanical type. You can also find green or caffeine-free herbal “chai” blends. Perfect when you want something cozy and aromatic.

For temperature and steeping times, see our brewing guide. Ready to pick a tea? Get a recommendation.