This time we'll talk about the different colors of tea, how the name we give it in the West differs from its name in the East (China), and what each color is like. Let's not forget that tea comes from a single plant, Camellia sinensis, and only the infusion of that plant should be called tea.

WHITE TEA

The least processed tea. Named for the color of the buds used to make it and the pale color of the resulting infusion, this tea contains the most antioxidants.

There are 3 basic categories of white teas: those made only with leaves (Shou mei), those made with leaves and buds (Pai mu tan), and those made only with buds (Yin zhen).

With floral and subtle aromas, it is recommended to drink it alone or with neutral foods such as butter cookies.

It is mainly produced in China, specifically in Fujian.

In both the West and China, it is called White Tea.

GREEN TEA

To produce this tea, the leaves of the Camellia sinensis plant are lightly blanched after harvesting. This deactivates the enzyme responsible for oxidation, which is why the tea remains "green." It is then rolled in various ways to create thousands of different green teas. It is rich in antioxidants and generally low in caffeine.

With herbaceous, vegetal or even marine aromas, it is the ideal tea to pair with fish and seafood, soft cheeses, cooked vegetables and cream desserts.

It is the most delicate when it comes to preparing it (it requires warm water and a short infusion time).

It is produced in China and Japan in various regions of both countries.

Both in the West and in their countries of origin they are called Green Teas.

YELLOW TEA

The rarest of teas, there are only a handful of varieties. Very similar to green teas, except that their process differs by drying more slowly and covering them with yellow paper, which gives them their characteristic color and flavor. They contain antioxidants and theine similar to green tea.

With vegetal and slightly smoky aromas, it is recommended to accompany a vegetable stew or on its own.

It is produced only in China and there it is also called Yellow Tea.

ULONG TEA (WU LONG, OOLONG)

This is the largest family of teas since they are "semi-oxidized", which means that they can be almost green or almost black (from 15% to 85% oxidation).

Its name means "Black Dragon" because some of them resemble a dragon's tail.

Observe the color of the leaf to determine what temperature and for how long you will leave the leaves in the water; the greener the leaf, the lower the temperature and/or the shorter the time.

Its flavors and aromas vary greatly depending on whether it's a lightly or heavily oxidized oolong, ranging from vegetal to smoky and toasted. Depending on its aromatic profile, it will pair well with fish, desserts, nuts, candied fruit, and more.

It is produced in China and Taiwan in several provinces.

In China it is also called "blue" or "gray" tea.

BLACK TEA

It is fully oxidized tea, which results in its blackish or brown color.

It's hardly ever consumed in China, and it's a favorite among many Westerners, especially the British and Russians.

The British Tea Council and other health organizations have established that drinking four cups of tea a day is enough to make a difference to our health, both cardiovascular and at the cellular level. It contains a high proportion of antioxidants, although less than white and green tea, but it has far more antioxidants than many foods such as blueberries or broccoli.

With woody, citrus, floral and sometimes smoky aromas, they are ideal to accompany savory dishes such as snacks, meats or for breakfast.

They are also delicious to accompany chocolate or fruit desserts.

The English drink it with milk.

It is produced in China, India, Sri Lanka and Africa.

In China it is called "Red Tea" because of the color of the wet leaves and the infusion itself (reddish coffee).

PU ERH (RED TEA)

The only aged and fermented tea, with a high content of fungi and yeasts responsible for its wonderful properties. Until a few years ago, it had to be matured or aged for years to achieve the reddish-brown color we know today. Now, this process is accelerated through a secret even to the workers at the processing plants.

With notes of dampness, straw, or even barn on the nose, but with a soft and sweet taste.

Ideal to take after each meal (it aids digestion and is known to lower triglyceride and cholesterol levels in the blood, as well as uric acid).

This tea can be made with boiling water and can withstand several infusions with the same leaf; it does not become bitter even when left to infuse for a long time.

It is produced only in China, in the Yunnan province where it is called "Black Tea" because of the color of the wet leaves.

Olivia Medina

Tea Master, EURO TE