Tea guide

Tea

Tea is shaped by leaf type, oxidation, region and brewing. The same plant can become green, black, oolong or white tea depending on processing.

Quick facts

BaseLeaves of Camellia sinensis

AlcoholNo

ServeHot, usually steeped; sometimes sweetened or served in small glasses

Taste mapFloral, grassy, malty, tannic, smoky or sweet

These places are strongly associated with tea through origin, production, serving culture or everyday ritual.

Tea leaves are plucked, withered, oxidized to different levels, dried and brewed. Leaf grade, water temperature and steep time matter.

China	Tea has a visible cultural connection here through production, serving ritual or everyday drinking culture.
India	Tea has a visible cultural connection here through production, serving ritual or everyday drinking culture.
Turkey	Tea has a visible cultural connection here through production, serving ritual or everyday drinking culture.
Russia	Tea has a visible cultural connection here through production, serving ritual or everyday drinking culture.
United Kingdom	Tea has a visible cultural connection here through production, serving ritual or everyday drinking culture.

Green teaUnoxidized; grassy, marine, nutty or floral.

Black teaFully oxidized; malty, tannic, fruity or smoky.

OolongPartly oxidized; floral, creamy or roasted.

White teaLight processing; delicate, soft and sweet.

Aroma	Smell first: fruit, grain, roast, herbs, spice, oak or fermentation tell you what to expect.
Texture	Notice body, bubbles, tannin, creaminess or alcohol warmth.
Finish	A short finish feels simple; a long finish keeps changing after you swallow.
Food match	Pair intensity with intensity: delicate drinks with lighter food, bold drinks with richer or saltier dishes.