Matcha and Company: The Different Types of Tea

Five billion – that’s how many cups of tea the world consumes every day. People love tea and, apparently, they love it more than coffee as the world consumes only 2 billion cups of coffee daily.

The United Arab Emirates is one of the top countries when it comes to per-capita tea consumption. In short, the UAE is a top consumer of tea, so if you want a cup of white, green, black, oolong, or matcha in Dubai, you will find it.

Speaking of tea types, have you ever wondered what makes tea white, green, or black? Is matcha simply ground green tea? Read on for answers to these questions and more.

Types of Tea

Tea is simply a drink made from steeping in water the leaves, stems, and/or buds (collectively referred to as leaves from here on out) of the Camellia sinensis plant. Hot water is typically used, and the leaves, stems, or buds are usually processed before use, but you can definitely make a cup of tea using cold water and unprocessed (or freshly picked) tea leaves.

That said, the primary types of tea undergo processing, and the process determines the type of tea. Tea’s rich diversity also stems from the plant variety and growth region, and the journey from leaf to cup involves careful handling and specific methods to create distinct tea types.

White Tea

White tea is crafted from leaves that are wilted and dried without oxidation. This minimal processing results in a tea with a delicate flavor profile. Expect subtle floral, fruity, and grassy notes accompanied by a mild sweetness. The color of white tea is light, reflecting its gentle flavor.

Green Tea

Green tea is produced by quickly heating freshly picked tea leaves to halt oxidation. This process preserves the leaves’ vibrant green color and fresh taste. The result is a tea with a refreshing, vegetal flavor and a range of health benefits. Green tea’s simplicity allows its pure characteristics to shine through.

Oolong Tea

When tea leaves are partially oxidized, they become oolong. The leaves are withered under the sun and tumbled to initiate oxidation. This controlled oxidation is stopped at varying levels, leading to a diverse range of oolong teas — from lightly oxidized (light in color) to more heavily oxidized (darker in color). Oolong’s nuanced flavors make it a favorite among tea connoisseurs.

Black Tea

Black tea undergoes full oxidation, which gives it its dark color and robust flavor. The leaves are completely wilted and lightly crushed to promote oxidation, which leads to deep, rich flavors often described as malty, fruity, or even spicy. Black tea’s bold character makes it a popular choice worldwide.

Pu-erh Tea

Pu-erh tea stands out due to its unique fermentation process. Originating from Yunnan Province in China, it uses a particular subspecies (assamica) of the Camellia sinensis plant. The leaves are initially processed to prevent oxidation but in a way that retains the natural bacteria. Over time, these bacteria ferment the leaves, enhancing the tea’s complexity and depth. Pu-erh tea is prized for its rich, earthy flavors and is often aged, much like fine wine.

And Then There Is Matcha

Matcha is another type of tea. It comes from Japan – although the Camellia sinensis seeds that gave rise to matcha did initially come from China. It is a green-colored tea powder, and it is made through the following process:

The leaves must come from tea plants grown in the shade. Shade-grown tea plants are more vibrantly green because of their elevated chlorophyll content.
Only the buds and the leaves from the top three layers of young tea plants are harvested for matcha.
Harvested tea leaves are immediately steamed for several seconds to prevent oxidation. Preventing oxidation ensures the leaves retain their vibrant green color and nutrients.
After steaming, the leaves are air-dried; once dry, they are crushed, destemmed, and deveined.
The deveined and destemmed leaves are sorted and graded according to color, texture and aroma.
The graded, loosely crushed leaves are ground into powder using a stone mill. That’s when they become matcha—i.e., green-colored tea powder.

Matcha Versus Green Tea

Matcha and green tea are both green and made from unoxidized Camellia sinensis leaves – but that’s where their similarities end.

First, matcha is a powder, not loose-leaf or bagged tea, which is the default for green tea. Whereas you steep green tea in water and discard the tea bag or loose green tea leaves, you make a matcha drink by mixing and whisking matcha powder into water.

Matcha also has more caffeine than green tea. Add the specific process of making matcha – particularly using only the first three layers of leaves, deveined and destemmed, from shade-grown tea plants – and it’s clear matcha and green tea are not the same.

Matcha or Other Tea Types: Choose Your Tea

Tea is a comforting beverage. There’s something about a cup of tea on a rainy day that induces warm fuzzies.

Of course, rain is not a requirement. Tea is popular even in arid and semi-arid countries like the United Arab Emirates. Egypt and Saudi Arabia – two of the world’s driest countries – are among the top countries with the highest per-capita consumption of tea.

If you’re in the mood for a cup of tea, choose from white, green, oolong, black, or pu-erh. There’s matcha, too, if you’re in the mood for something unique.