Tea is one of the most consumed beverages in the world, enjoyed by millions for its soothing qualities and rich variety of flavours. But did you know that all tea—whether black, green, white, or even purple—comes from the same plant, Camellia sinensis? The difference lies not in the type of plant but in how the leaves are processed after they’re harvested. Purple tea, for instance, is a fascinating variety that comes from a natural mutation in the tea plant, giving the leaves a distinctive purple hue due to high levels of anthocyanins—antioxidants also found in blueberries and red cabbage.
This blog will explore the key distinctions between these four types of tea, delving into their unique processing methods, flavour profiles, and caffeine content. The best grades of black, green, purple, and white teas differ based on several factors, including the type of tea plant, the processing methods, the quality of the leaves, and the specific characteristics desired in each tea. Whether you’re a tea enthusiast or just starting your journey into the world of tea, understanding these differences can help you appreciate the diverse qualities each type offers.
Black Tea
Processing
Black tea is fully oxidized, which gives it a darker colour and richer flavour. The leaves are allowed to wither, are rolled, and then oxidized before being dried.
Flavour
Strong, robust, with a wide range of flavours depending on the region and processing.
Best Grades
Golden Tips
The highest grade, featuring young, tender leaves with golden tips. It has a smooth, rich flavour with a hint of sweetness.
Orange Pekoe (OP)
A high-grade tea made from the top buds and young leaves, known for its bright colour and brisk flavour.
Flowery Orange Pekoe (FOP)
Slightly higher grade than OP, containing more young tips for a floral aroma and a balanced flavou
Caffeine Content
40-70 mg per 240 ml cup
(Varies depending on brewing time and method)
Green Tea
Processing
Green tea is minimally oxidized. The leaves are quickly steamed or pan-fired after plucking to preserve their green colour and fresh flavour.
Flavour
Fresh, vegetal, sometimes sweet or slightly astringent, with delicate to strong flavour profiles.
Best Grades
Gyokuro
A high-grade Japanese green tea, known for its sweet, umami-rich flavour and vibrant green colour.
Dragonwell (Longjing)
A premium Chinese green tea with flat, smooth leaves and a sweet, chestnut flavour.
Sencha
The most popular Japanese green tea, with a bright green colour and a refreshing, grassy flavour.
Caffeine Content
20-45 mg per 240 ml cup
(Depending on the variety and brewing time)
White Tea
Processing
White tea is the least processed of all teas, made from young leaves and buds that are simply withered and dried. It is often handpicked.
Flavour
Delicate, sweet, and light, with subtle floral or fruity notes.
Best Grades
Silver Needle (Bai Hao Yinzhen)
The highest grade of white tea, made exclusively from the young buds. It has a delicate, sweet flavour and a light, pale colour.
White Peony (Bai Mu Dan)
A slightly lower grade than Silver Needle, but still high quality, made from young leaves and buds. It has a fuller flavour with floral notes.
Tribute Eyebrow (Gong Mei)
A lower grade, but still good quality, made from mature leaves. It has a stronger, more robust flavour.
Caffeine Content
15-30 mg per 240 ml cup
(Lower than green and black tea, making it a milder option)
Purple Tea
Processing
Purple tea is a relatively rare tea made from a special variety of the tea plant that has purplish leaves due to high anthocyanin content (the same antioxidant found in blueberries). It can be processed similarly to black or green tea.
Flavour
Milder than black tea, with a slightly earthy and woody flavour, sometimes with hints of plum or berry.
Best Grades
Whole Leaf Purple Tea
The best grade features whole, unbroken leaves, offering a smoother, more complex flavour.
Orthodox Purple Tea
Carefully processed using traditional methods to preserve the unique colour and flavour profile.
Caffeine Content
30-50 mg per 240 ml cup
(Generally lower than black tea but varies)
In the world of tea, there’s much more than meets the eye. From the robust and bold flavours of black tea to the delicate notes of white tea, and the antioxidant-rich profiles of green and purple teas, each variety offers its own unique experience. While all these teas come from the same plant, Camellia sinensis, the differences in processing and natural mutations, like those found in purple tea, create a diverse spectrum of tastes, aromas, and health benefits. Whether you’re sipping on a cup for its calming effects, its health benefits, or simply to enjoy the flavour, understanding the differences between black, green, white, and purple tea can enhance your appreciation for this timeless beverage. So, next time you brew a cup, take a moment to savour not just the taste, but the rich history and careful craftsmanship behind every sip.
Nicola Royce
Registered Dietitian,
Postgraduate Diploma Diabetes,
Masters in Nutrition
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