White, green, oolong, black: all these teas come from the same shrub. What sets them apart is how the leaf is processed after harvest. Each family then varies according to the degree of oxidation, the terroir and the leaves picked from the plant.
White tea
This is the tea that undergoes the least processing after harvest: its leaves are not oxidised, but simply placed in the shade for a few days to wither, then dried. It offers fresh, light aromas.
Green tea
Unoxidised (or only very slightly), it is characterised by light aromas. It is the most widely drunk tea in Asia, and the one used for Moroccan tea.
Oolong tea
Semi-oxidised, it contains a little theine and has more pronounced aromas.
Black tea
Called “red tea” by the Chinese because of the colour of its infusion, black tea is fully oxidised. Its taste is very pronounced.
Pu-erh tea
A fermented and then aged tea.
