The Surprising Truth Behind Your Favourite Brews

The Surprising Truth Behind Your Favourite Brews

All Tea Comes from One Plant: The Surprising Truth Behind Your Favorite Brews

When I first began my journey into the world of tea, like many, I believed that black tea, green tea, and white tea must come from different plants. It felt natural to assume that such distinctly different flavors and appearances could only be the result of different sources. But here’s the surprising truth: all traditional teas—whether it’s white tea, green tea, black tea, oolong, Pu-erh, or even matcha and bancha from Japan—come from the same plant!

This magical plant is called Camellia sinensis.

Yes, that's right. Whether you’re sipping a delicate white tea, indulging in a rich black tea, or savouring a comforting bowl of matcha, it all comes from Camellia sinensis. The difference lies in how the leaves are processed after harvesting.

So, What Makes Each Tea Different?

The magic of tea lies in its processing. After the leaves are picked, they can be handled in a variety of ways to create the various types of tea we know and love:

  • White Tea: The least processed of all teas. The young buds and leaves are simply sun-dried or air-dried to preserve their delicate flavour and subtle sweetness.

  • Green Tea: To make green tea, the leaves are quickly heated—either by steaming (common in Japanese green teas like matcha and sencha) or pan-firing (common in Chinese green teas)—to prevent oxidation. This helps retain the tea's vibrant green colour and fresh, vegetal flavours.

  • Oolong Tea: Oolong falls between green and black tea. The leaves are partially oxidised, giving oolong teas a wide range of flavours, from light and floral to deep and toasty, depending on the degree of oxidation.

  • Black Tea: For black tea, the leaves are fully oxidised, resulting in a dark colour and rich, robust flavours. This is the tea you’re likely to find in most breakfast blends.

  • Pu-erh Tea: A unique type of fermented tea, Pu-erh is aged for months or even years, giving it a deep, earthy character that evolves over time.

  • Matcha: This powdered tea from Japan is made by grinding green tea leaves that have been shade-grown. Matcha offers a concentrated, vibrant green flavor and is whisked into water to create a frothy, nutrient-rich drink.

Same Plant, Endless Possibilities

What fascinated me when I first learned this was how the same tea plant can offer such a diverse range of experiences. It's like one plant holds the secret to a world of flavors, aromas, and traditions that span across cultures.

The next time you enjoy your favourite cup of tea—whether it’s a delicate white tea, a robust black, or a ceremonial bowl of matcha—remember that it all started from the same humble plant. Camellia sinensis continues to amaze me, and I hope you find its journey from leaf to cup just as inspiring.

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