Tea Variety Comparison Table
58 teas and infusions across 7 categories, with oxidation level, caffeine content and serving style for green, black, oolong, white, dark and scented types.
Data last maintained
Tea Variety Comparison Table
58 teas and infusions across 7 categories, with oxidation level, caffeine content and serving style for green, black, oolong, white, dark and scented types.
Data last maintained
All Styles
58 teas
| Tea | Flavor Profile | Origin & Region | Caffeine & Body |
|---|---|---|---|
| Sweet chestnut aroma, silky umami, clean vegetal finish. | West Lake, Hangzhou, Zhejiang, China | Medium caffeine · Hot / Gongfu | |
| Fresh seaweed aromatics, grassy sweetness, slight astringency for a cleansing finish. | Shizuoka or Kagoshima, Japan | Medium caffeine · Hot / Gongfu | |
| Dense umami, creamy sweetness, hints of steamed spinach and bittersweet cacao. | Shade-grown tencha from Uji, Kyoto or Nishio, Japan | High caffeine · Hot or Iced | |
| Deep brothy umami, nori seaweed, sweet cream and a lingering jade sweetness. | Yame, Fukuoka or Uji, Kyoto, Japan | High caffeine · Hot / Gongfu | |
| White peach, apricot blossom, sweet bean and a brisk mineral snap. | Dongting Mountain, Suzhou, Jiangsu, China | Medium caffeine · Hot / Gongfu | |
| Toasted grain, nori, gentle sweetness and soft citrus peel. | Shizuoka or Kagoshima, Japan | Low caffeine · Hot / Gongfu | |
| Roasted barley, caramelized nuts, hints of cocoa and a clean finish. | Kyoto, Japan | Low caffeine · Hot or Iced | |
| Popcorn-like toastiness, marine umami, hints of caramel and steamed greens. | Kyoto or Shizuoka, Japan | Low caffeine · Hot or Iced | |
| Bold, slightly smoky, grassy, with a copper-like astringency. | Zhejiang Province, China | Medium caffeine · Hot / Gongfu | |
| Thick malt, dark honey, hints of raisin and toasted grain. | Brahmaputra Valley, Assam, India | High caffeine · Hot / Gongfu | |
| Winey stone fruit, cocoa, orchid florals and a soft pine honey finish. | Qimen County, Huangshan, Anhui, China | Medium caffeine · Hot or Iced | |
| Dark honey, baked sweet potato, cacao nibs and a velvety finish. | Lincang or Fengqing, Yunnan, China | High caffeine · Hot or Iced | |
| Bright citrus peel, wintergreen, malt and a drying brisk finish. | Uva Highlands, Sri Lanka | Medium caffeine · Hot or Iced | |
| Sugarcane sweetness, orchid, peach skin and a crisp finish with little astringency. | Nilgiri Mountains, Tamil Nadu, India | Medium caffeine · Hot or Iced | |
| Layers of caramel, dark berries, cocoa, sweet potato and a subtle pinewood smoke. | Tongmu Village, Wuyi Mountains, Fujian, China | Medium caffeine · Hot or Iced | |
| Floral top notes, muscat grape sweetness, brisk citrusy finish. | Darjeeling district, Himalayan foothills, India | Medium caffeine · Hot / Gongfu | |
| Campfire smoke, pine resin, sweet tar, underlying longan fruit. | Tongmu Village, Wuyi Mountains, Fujian, China | Medium caffeine · Hot / Gongfu | |
| Full-bodied, malty, oaky, with a brisk finish. | Blend of Assam, Ceylon, and Kenyan teas | High caffeine · Hot / Gongfu | |
| Fresh orchid, sweet cream, buttered greens with a lingering milky finish. | Anxi County, Fujian, China | Medium caffeine · Hot / Gongfu | |
| Roasted pecan, dark caramel, wet stone minerality, dried longan. | Cliff gardens of Wuyi Mountains, Fujian, China | Medium caffeine · Hot / Gongfu | |
| Baked caramel, toasted sugarcane, butter lettuce, hint of alpine flowers. | Lugu Township, Nantou, Taiwan | Medium caffeine · Hot / Gongfu | |
| Gardenia and magnolia florals, sugarcane sweetness, butter lettuce and a misty mineral finish. | Alishan Range, Chiayi, Taiwan | Medium caffeine · Hot / Gongfu | |
| Sweet cream, butter toffee, fresh sugar snap peas and tropical fruit hints. | Nantou or Chiayi, Taiwan | Medium caffeine · Hot or Iced | |
| Honeyed orchid, roasted almond, tropical fruit and a lingering rocky minerality. | Fenghuang Mountain, Chaozhou, Guangdong, China | Medium caffeine · Hot / Gongfu | |
| Honey, muscat grape, ripe peach, baking spice and a silky amber liquor. | Hsinchu and Miaoli Counties, Taiwan | Medium caffeine · Hot or Iced | |
| Gardenia, white lily, melon, fresh cream, crisp finish. | Wenshan District, New Taipei City, Taiwan | Low caffeine · Hot / Gongfu | |
| Soft honey, fresh hay, cucumber, and white blossom perfume. | Fuding or Zhenghe, Fujian, China | Low caffeine · Hot or Iced | |
| Ripe pear, melon sweetness, hay and a soft almond finish. | Fuding, Fujian, China | Low caffeine · Hot or Iced | |
| Honeyed jujube, dried apricot, warm hay and light spice. | Northern Fujian, China | Low caffeine · Hot or Iced | |
| Stewed apricot, jujube honey, toasted barley and a warming wood spice finish. | Fuding and Jianyang, Fujian, China | Medium caffeine · Hot or Iced | |
| Honeyed lychee, ripe plum, soft cocoa and a hint of damp forest floor. | Menghai and Jinggu, Yunnan, China | Medium caffeine · Hot or Iced | |
| Muscat grape, white peach, alpine herb and a brisk mineral finish. | Kurseong and Mirik Valleys, Darjeeling, India | Medium caffeine · Hot or Iced | |
| Fresh apricot, camphor, brisk bitterness that mellows into sweet mineral finish. | Yunnan highlands, China | Medium caffeine · Hot or Iced | |
| Dark cacao, wet earth, cedar wood, hints of dried longan and molasses. | Menghai or Pu'er, Yunnan, China | Medium caffeine · Hot or Iced | |
| Wet cedar, betel nut, camphor sweetness, gentle earthiness. | Cangwu County, Guangxi, China | Low caffeine · Hot or Iced | |
| Toasted wheat, malt syrup, jujube, gentle camphor and a velvety broth. | Anhua County, Hunan, China | Medium caffeine · Hot / Gongfu | |
| Chinese date, dried longan, camphor, sweet basil and aged cedar. | Lu'an, Anhui, China | Medium caffeine · Hot / Gongfu | |
| Brown sugar, dried date, pine smoke whisper and crisp camphor finish. | Anhua County, Hunan, China | Medium caffeine · Hot / Gongfu | |
| Sweet jasmine petals, honeydew, silky green tea base. | Fujian, China | Low caffeine · Hot or Iced | |
| Bright bergamot zest, malt sweetness, gentle vanilla finish. | Blends from Sri Lanka, India, or China with Italian bergamot oil | Medium caffeine · Hot or Iced | |
| Cardamom, ginger heat, black pepper, cinnamon, creamy caramelized milk. | North India street stalls and family kitchens | Medium caffeine · Hot / Gongfu | |
| Rose jam, honey, red grape skin and soft cocoa. | Fuzhou, Fujian, China | Medium caffeine · Hot or Iced | |
| Lychee syrup, caramelized sugar, subtle cedar and cacao nib. | Guangdong and Guangxi, China | Medium caffeine · Hot or Iced | |
| Apricot, osmanthus honey, sugarcane and a breezy floral finish. | Nantou, Taiwan | Medium caffeine · Hot or Iced | |
| Dark caramel, earthy cocoa, bright chrysanthemum and gentle herbal sweetness. | Hong Kong tea houses using Yunnan ripe pu-erh and Hangzhou chrysanthemum | Medium caffeine · Hot or Iced | |
| Honeyed apple, hay sweetness, soft floral finish. | Egypt or Eastern Europe | Caffeine-free · Hot / Gongfu | |
| Honey, vanilla, apricot, subtle woody spice. | Cederberg Mountains, South Africa | Caffeine-free · Hot or Iced | |
| Brisk menthol chill, sweet herbal finish. | North America and Europe | Caffeine-free · Hot or Iced | |
| Bright cranberry tang, pomegranate depth, clean floral finish. | Sudan and Sahel regions, now widely grown in Mexico and Southeast Asia | Caffeine-free · Hot or Iced | |
| Zesty lemon peel, ginger warmth, faint sweet grass. | Native to Southeast Asia; cultivated in Thailand, Indonesia, and Sri Lanka | Caffeine-free · Hot or Iced | |
| Fiery ginger heat, molasses sweetness when simmered, lingering spice. | Cultivated across India, China, and Indonesia | Caffeine-free · Hot / Gongfu | |
| Honeyed floral notes, crisp herbal sweetness, hint of chrysanthemum pollen. | Hangzhou, China with premium cultivars from Tongxiang and Huangshan | Caffeine-free · Hot or Iced | |
| Delicate pea blossom, soft earthiness, light vegetal sweetness. | Native to Southeast Asia, especially Thailand and Malaysia | Caffeine-free · Hot or Iced | |
| Green hay, toasted herbs, gentle smoke, soft sweetness. | Atlantic forests of Paraguay, Argentina, and southern Brazil | High caffeine · Hot or Iced | |
| Soft floral perfume, honeyed herb, whisper of camphor. | Mediterranean basin, notably Provence in France | Caffeine-free · Hot or Iced | |
| Cranberry and red currant tartness, subtle honey sweetness. | Harvested from wild Rosa canina across Chile and the Balkans | Caffeine-free · Hot or Iced | |
| Gentle lemon, minty undertone, sweet herbal finish. | Southern Europe and Mediterranean region | Caffeine-free · Hot / Gongfu | |
| Earthy, piney, floral, with a characteristic tongue-tingling sensation. | North American prairies | Caffeine-free · Hot / Gongfu |
About Tea Type Comparison Table
Tea types, oxidation, origin, brew, and caffeine
The table compares green, black, oolong, white, dark, scented, and herbal infusion entries by origin, processing, flavor, brew notes, caffeine band, and serving style. It is useful for reading tea menus and planning a tasting set without treating every tea shop classification as identical.
Filter by category, oxidation, caffeine, and serving style
Search matches localized tea names, English labels, aliases, origins, flavor notes, brew keywords, and tags. Category, oxidation, caffeine, and serving filters separate lightly processed teas, roasted or aged styles, caffeine-free infusions, and hot or iced serving contexts.
Not health advice or a brewing certification
Caffeine, processing labels, steeping time, cultivar naming, and herbal ingredients vary by producer and region. Use this as a vocabulary guide, then confirm package labels, allergen notes, tea-maker instructions, and medical guidance before using tea for health, pregnancy, medication, or professional service decisions.
FAQ
Common questions and answers about this topic.
What types of tea are included in this table?
The table compares 58 teas and infusions across 7 categories: green, black, oolong, white and yellow, dark and aged, scented and spiced, and herbal infusions. Use the category filter to narrow the list.
Why are herbal infusions listed separately from tea?
The table groups drinks made without Camellia sinensis under herbal infusions instead of treating them as green, oolong, black, or another tea style. Because this category contains different plants, check each row's processing notes and caffeine band.
How do green, oolong, and black tea differ in oxidation?
In this table, Dragon Well (Longjing) is unoxidized, Tieguanyin is partially oxidized to 20–30%, and Assam Second Flush is fully oxidized. These are useful reference points, but processing still varies by tea, so compare the processing notes for the specific variety.
Are all herbal infusions caffeine-free?
No. Chamomile Infusion is marked caffeine-free in this table, while Yerba Mate is marked high caffeine. Use the caffeine filter and confirm the package label instead of assuming the category guarantees a caffeine level.
Do green and black tea use the same water temperature and steeping time?
Not in these examples. Dragon Well (Longjing) uses 3 g at 80–85°C for 2–3 minutes, while Assam Second Flush uses 3 g per 200 ml at 95°C for 4 minutes. Treat each row as a starting guide, then follow the producer's instructions and adjust to taste.
Data Sources
This tool's data is compiled from the authoritative sources below.
- FAO - Tea(opens in a new tab)
- ISO 20715:2023 - Tea classification of tea types(opens in a new tab)
- ISO 3720:2011 - Black tea definition and basic requirements(opens in a new tab)
- Codex - Tea commodity detail(opens in a new tab)
Data last maintained