• Black tea is a type of tea that is more oxidised than oolong, green and white teas. Black tea is generally stronger in flavour than the less oxidised teas.
  • For green tea, the tea leaves are harvested from the Camellia sinensis plant and are then quickly heated and dried to prevent too much oxidation from occurring.
  • Herbal tea, or, more properly, tisane is any beverage made from the infusion or decoction of herbs, spices, or other plant material in hot water, and usually does not contain caffeine.

    Oolong is a traditional Chinese tea produced through a unique process including withering the plant under the strong sun and oxidation before curling and twisting.
  • A South African shrub in the pea family, having green needlelike leaves that turn red when oxidised and dried and are widely used to make tea.
  • White tea may refer to one of several styles of tea which generally feature young and/or minimally processed leaves of the Camellia sinensis plant. White tea is not rolled or oxidised, resulting in a flavour which is characterised as "lighter" than green or traditional black teas.