International Tea Day

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Black tea, green tea, white tea, oolong, and matcha usually come from Camellia sinensis. The difference is created after the leaves are picked. Producers may heat, roll, bruise, dry, oxidise, or grind the leaves, and each step changes the colour, aroma, texture, flavour, and chemical makeup of the final cup.

Fresh tea leaves start out green, but processing changes what they become. Black tea is rolled and exposed to oxygen, which darkens the leaves and builds stronger flavours. Green tea is heated earlier to reduce oxidation, which helps preserve a fresher, more grassy taste. Matcha is made by grinding specially grown green tea leaves into powder.

Tea contains caffeine, though usually less than coffee per cup. It also contains L-theanine, an amino acid studied for its links with relaxation, attention, and cognitive performance, especially when paired with caffeine. Steeping tea for longer can draw out more bitterness and caffeine, which is why timing changes both taste and effect.

A bitter cup is often a brewing problem, rather than a tea problem. Delicate leaves can turn harsh when they are boiled for too long. Green teas often need cooler water than black teas. Tea also absorbs moisture and odours easily, so storing it near spices, heat, or dampness can dull the flavour before it reaches the kettle.

Tea has deep roots in China and parts of Asia, and later spread widely through trade and empire. Under British colonial rule, tea cultivation expanded in India, especially in Assam and Darjeeling. Today, region still matters. Climate, altitude, soil, processing methods, and local drinking habits all help decide how each cup tastes.

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