Tea Classification
The most common classification of tea is based on the processing method of the leaves.
Black Tea
By far the most common tea consumed (75% of world trade), it is fully processed and oxidised or fermented and is black in appearance, e.g. FLAVIA® Darjeeling and FLAVIA® English Breakfast.
Green Tea
Heavily consumed in Japan and China, it skips the oxidation step and is light green in appearance.
Oolong Tea
Popular in China; is partly oxidised and is a cross between black and green tea in colour and taste.
Flavoured Teas
Represent a subcategory of black teas; these are real teas blended with spices, fruit peel or treated with oil, e.g. Earl Grey.
Herbal Teas
Not to be confused with real tea as they do not contain any true tea leaves.
They are created from a collection of flowers, berries, peels, leaves and roots from different plants, e.g. Rose hip, Camomile, Peppermint or Fennel.
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