White tea is made with the simplest, ancient method: it is dried under the Sun, therefore it retains its natural strength. Making yellow tea is slightly different than making green tea: the leaves are lightly fermented before drying.
Dark and strong, with a delicate aromatic flavor, black tea is by far the most popular tea in the world. It goes through full oxidization and produces a darker color liquor with a distinct aroma and an overwhelming taste. Black tea was invented in China (called red tea) but became famous because of the British plantations of Darjeeling and Assam in India and Sri Lanka (Ceylon). Caffeine in black tea is released more quickly into the bloodstream, over a shorter period than that of green tea. Because the full fermentation and oxidation partially separates the tannins, black tea acts as a more physical stimulant than green tea. Surprisingly some black teas are rich in antioxidants.
Two main Pu’er variants: the naturally aged, more vibrant raw Sheng生 and the deep, earthy, dark Shu 熟. Both have a very complex taste which is affected not just by the processing and blending but the age of the tea tree and the terroire as well.