# Tea Types

> Visual guide to 20 teas and tea drinks for beginners: what each tea is, water temperature, steeping time, leaf amount, re-steeps, oxidation and approximate caffeine, with side-by-side comparisons. Available in 18 languages. Data is CC BY 4.0.

Brewing values are Western-style starting points per 250 ml of water. Every page is server-rendered HTML; replace /en/ with another language code (de, fr, es, it, pt, nl, zh, ...) for translations.

## Data

- [teas.json](https://teatypes.data-clerk.com/data/teas.json): full dataset, all tea names in every language
- [teas.csv](https://teatypes.data-clerk.com/data/teas.csv): same data as CSV
- [About & method](https://teatypes.data-clerk.com/about): sources, method, license

## Teas

- [Sencha](https://teatypes.data-clerk.com/en/tea/sencha): Green tea. Japan's everyday green tea. Steamed leaves give a fresh, grassy, slightly savoury cup. Too-hot water makes it bitter. Water 75 °C · 167 °F, steep 1–1½ min, 2.5 g · 1 tsp per 250 ml, 3 infusion(s), ~30 mg caffeine, oxidation 0%, served hot.
- [Dragon Well (Longjing)](https://teatypes.data-clerk.com/en/tea/longjing): Green tea. China's most famous green tea. Flat pan-fired leaves, nutty and sweet, like toasted chestnut. Water 80 °C · 176 °F, steep 2–3 min, 2.5 g · 1½ tsp per 250 ml, 3 infusion(s), ~30 mg caffeine, oxidation 0%, served hot.
- [Matcha](https://teatypes.data-clerk.com/en/tea/matcha): Green tea. Stone-ground green tea powder whisked into water, so you drink the whole leaf. Creamy, grassy and high in caffeine. Water 75 °C · 167 °F, steep whisk 30 s, 2 g · 1 tsp per 250 ml, 1 infusion(s), ~70 mg caffeine, oxidation 0%, served hot.
- [Hojicha](https://teatypes.data-clerk.com/en/tea/hojicha): Green tea. Japanese green tea roasted until brown. Toasty, caramel-like and very low in caffeine, good in the evening. Water 90 °C · 194 °F, steep ½–1 min, 3 g · 2 tsp per 250 ml, 2 infusion(s), ~10 mg caffeine, oxidation 0%, served hot.
- [Jasmine Tea](https://teatypes.data-clerk.com/en/tea/jasmine): Green tea. Green tea scented with fresh jasmine blossoms. Floral and light, a classic in Chinese restaurants. Water 80 °C · 176 °F, steep 2–3 min, 2.5 g · 1 tsp per 250 ml, 3 infusion(s), ~25 mg caffeine, oxidation 0%, served hot.
- [Silver Needle (White Tea)](https://teatypes.data-clerk.com/en/tea/silver-needle): White tea. The most delicate white tea, made only from downy buds. Barely processed, pale, honeyed and soft. Water 80 °C · 176 °F, steep 4–5 min, 3 g · 2 tsp per 250 ml, 3 infusion(s), ~25 mg caffeine, oxidation 10%, served hot.
- [Yellow Tea](https://teatypes.data-clerk.com/en/tea/yellow): Yellow tea. A rare Chinese tea, made like green tea but gently smothered to remove grassiness. Mellow and sweet. Water 80 °C · 176 °F, steep 2–3 min, 2.5 g · 1½ tsp per 250 ml, 3 infusion(s), ~30 mg caffeine, oxidation 15%, served hot.
- [Tieguanyin (Iron Goddess)](https://teatypes.data-clerk.com/en/tea/tieguanyin): Oolong. A lightly oxidised, rolled oolong. Floral and creamy; the leaves open up over many steeps. Water 90 °C · 194 °F, steep 2–3 min, 3 g · 1 tsp per 250 ml, 6 infusion(s), ~35 mg caffeine, oxidation 20%, served hot.
- [Da Hong Pao (Big Red Robe)](https://teatypes.data-clerk.com/en/tea/da-hong-pao): Oolong. A roasted rock oolong from the Wuyi mountains. Toasty and mineral, with a long sweet finish. Water 95 °C · 203 °F, steep 2–3 min, 3 g · 1½ tsp per 250 ml, 5 infusion(s), ~40 mg caffeine, oxidation 60%, served hot.
- [Darjeeling](https://teatypes.data-clerk.com/en/tea/darjeeling): Black tea. The 'champagne of teas' from the Himalayan foothills. Light for a black tea, with a fruity, floral note. Water 90 °C · 194 °F, steep 3 min, 2.5 g · 1 tsp per 250 ml, 2 infusion(s), ~40 mg caffeine, oxidation 85%, served hot.
- [Assam](https://teatypes.data-clerk.com/en/tea/assam): Black tea. Strong, malty black tea from India's lowlands. The backbone of breakfast blends and masala chai. Water 100 °C · 212 °F, steep 4–5 min, 2.5 g · 1 tsp per 250 ml, 1 infusion(s), ~60 mg caffeine, oxidation 100%, served hot.
- [English Breakfast](https://teatypes.data-clerk.com/en/tea/english-breakfast): Black tea. A robust black tea blend, usually Assam, Ceylon and Kenyan. Made to take milk and sugar. Water 100 °C · 212 °F, steep 3–5 min, 2.5 g · 1 tsp per 250 ml, 1 infusion(s), ~50 mg caffeine, oxidation 100%, served hot.
- [Earl Grey](https://teatypes.data-clerk.com/en/tea/earl-grey): Black tea. Black tea flavoured with oil of bergamot, a citrus fruit. Fragrant and bright, with or without milk. Water 100 °C · 212 °F, steep 3–4 min, 2.5 g · 1 tsp per 250 ml, 1 infusion(s), ~45 mg caffeine, oxidation 100%, served hot.
- [Pu-erh](https://teatypes.data-clerk.com/en/tea/pu-erh): Dark tea. Fermented, aged tea from Yunnan. Earthy, smooth and dark. Rinse the leaves once with hot water before brewing. Water 100 °C · 212 °F, steep 2–4 min, 4 g · 1 tsp per 250 ml, 8 infusion(s), ~50 mg caffeine, oxidation fermented, served hot.
- [Masala Chai](https://teatypes.data-clerk.com/en/tea/masala-chai): Milk tea. Indian spiced tea: black tea simmered with milk, sugar, ginger and cardamom. Water 100 °C · 212 °F, steep simmer 5 min, 3 g · 1 tsp per 250 ml, 1 infusion(s), ~40 mg caffeine, oxidation 100%, served hot.
- [Matcha Latte](https://teatypes.data-clerk.com/en/tea/matcha-latte): Milk tea. Matcha whisked with a little water and topped with steamed milk. Sweet, green and mellow. Water 75 °C · 167 °F, steep whisk 30 s, 2 g · 1 tsp per 250 ml, 1 infusion(s), ~70 mg caffeine, oxidation 0%, served hot.
- [London Fog](https://teatypes.data-clerk.com/en/tea/london-fog): Milk tea. An Earl Grey latte: tea with steamed milk and vanilla syrup. Invented in Vancouver. Water 100 °C · 212 °F, steep 4 min, 2.5 g · 1 tsp per 250 ml, 1 infusion(s), ~45 mg caffeine, oxidation 100%, served hot.
- [Bubble Tea](https://teatypes.data-clerk.com/en/tea/bubble-tea): Milk tea. Taiwanese milk tea shaken with ice and served over chewy tapioca pearls, with a wide straw. Water 100 °C · 212 °F, steep 5 min, then shake with ice, 3 g · 2 tsp per 250 ml, 1 infusion(s), ~60 mg caffeine, oxidation 100%, served cold.
- [Thai Iced Tea](https://teatypes.data-clerk.com/en/tea/thai-iced-tea): Milk tea. Strong spiced black tea with condensed milk over ice, famous for its orange colour. Water 100 °C · 212 °F, steep 5 min, 4 g · 2 tsp per 250 ml, 1 infusion(s), ~50 mg caffeine, oxidation 100%, served cold.
- [Hong Kong Milk Tea](https://teatypes.data-clerk.com/en/tea/hk-milk-tea): Milk tea. Very strong black tea pulled through a cloth filter and mixed with evaporated milk. Silky and bold. Water 100 °C · 212 °F, steep 6–8 min, 5 g · 2 tsp per 250 ml, 1 infusion(s), ~70 mg caffeine, oxidation 100%, served hot.

## Popular comparisons

- [Sencha vs English Breakfast: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=sencha&b=english-breakfast): English Breakfast is more oxidised than Sencha: 100% vs 0%.
- [Sencha vs Silver Needle (White Tea): what is the difference?](https://teatypes.data-clerk.com/en/compare?a=sencha&b=silver-needle): Silver Needle (White Tea) needs hotter water than Sencha: 80 °C · 176 °F vs 75 °C · 167 °F.
- [Sencha vs Tieguanyin (Iron Goddess): what is the difference?](https://teatypes.data-clerk.com/en/compare?a=sencha&b=tieguanyin): Tieguanyin (Iron Goddess) is more oxidised than Sencha: 20% vs 0%.
- [Da Hong Pao (Big Red Robe) vs Assam: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=da-hong-pao&b=assam): Assam is more oxidised than Da Hong Pao (Big Red Robe): 100% vs 60%.
- [Sencha vs Yellow Tea: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=sencha&b=yellow): Yellow Tea is more oxidised than Sencha: 15% vs 0%.
- [Silver Needle (White Tea) vs Yellow Tea: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=silver-needle&b=yellow): Silver Needle (White Tea) steeps longer than Yellow Tea: 4–5 min vs 2–3 min.
- [Sencha vs Dragon Well (Longjing): what is the difference?](https://teatypes.data-clerk.com/en/compare?a=sencha&b=longjing): Dragon Well (Longjing) needs hotter water than Sencha: 80 °C · 176 °F vs 75 °C · 167 °F.
- [Sencha vs Matcha: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=sencha&b=matcha): Sencha steeps longer than Matcha: 1–1½ min vs whisk 30 s.
- [Matcha vs Matcha Latte: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=matcha&b=matcha-latte): Matcha Latte is a milk tea, Matcha is not: 75% vs 0% milk.
- [Matcha vs Hojicha: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=matcha&b=hojicha): Hojicha needs hotter water than Matcha: 90 °C · 194 °F vs 75 °C · 167 °F.
- [Sencha vs Hojicha: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=sencha&b=hojicha): Hojicha needs hotter water than Sencha: 90 °C · 194 °F vs 75 °C · 167 °F.
- [Sencha vs Jasmine Tea: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=sencha&b=jasmine): Jasmine Tea needs hotter water than Sencha: 80 °C · 176 °F vs 75 °C · 167 °F.
- [Jasmine Tea vs Silver Needle (White Tea): what is the difference?](https://teatypes.data-clerk.com/en/compare?a=jasmine&b=silver-needle): Silver Needle (White Tea) steeps longer than Jasmine Tea: 4–5 min vs 2–3 min.
- [Tieguanyin (Iron Goddess) vs Da Hong Pao (Big Red Robe): what is the difference?](https://teatypes.data-clerk.com/en/compare?a=tieguanyin&b=da-hong-pao): Da Hong Pao (Big Red Robe) is more oxidised than Tieguanyin (Iron Goddess): 60% vs 20%.
- [Assam vs Pu-erh: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=assam&b=pu-erh): Assam steeps longer than Pu-erh: 4–5 min vs 2–4 min.
- [Da Hong Pao (Big Red Robe) vs Pu-erh: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=da-hong-pao&b=pu-erh): Pu-erh is more oxidised than Da Hong Pao (Big Red Robe): fermented vs 60%.
- [English Breakfast vs Earl Grey: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=english-breakfast&b=earl-grey): English Breakfast steeps longer than Earl Grey: 3–5 min vs 3–4 min.
- [Assam vs English Breakfast: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=assam&b=english-breakfast): Assam steeps longer than English Breakfast: 4–5 min vs 3–5 min.
- [Darjeeling vs Assam: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=darjeeling&b=assam): Assam is more oxidised than Darjeeling: 100% vs 85%.
- [Darjeeling vs Earl Grey: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=darjeeling&b=earl-grey): Earl Grey is more oxidised than Darjeeling: 100% vs 85%.
- [Masala Chai vs Matcha Latte: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=masala-chai&b=matcha-latte): Masala Chai is more oxidised than Matcha Latte: 100% vs 0%.
- [Masala Chai vs London Fog: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=masala-chai&b=london-fog): Masala Chai steeps longer than London Fog: simmer 5 min vs 4 min.
- [Earl Grey vs London Fog: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=earl-grey&b=london-fog): London Fog is a milk tea, Earl Grey is not: 47% vs 0% milk.
- [Bubble Tea vs Thai Iced Tea: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=bubble-tea&b=thai-iced-tea): Caffeine — Bubble Tea: ~60 mg, Thai Iced Tea: ~50 mg.
- [Masala Chai vs Thai Iced Tea: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=masala-chai&b=thai-iced-tea): Caffeine — Masala Chai: ~40 mg, Thai Iced Tea: ~50 mg.
- [Matcha Latte vs Bubble Tea: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=matcha-latte&b=bubble-tea): Bubble Tea is more oxidised than Matcha Latte: 100% vs 0%.
- [English Breakfast vs Hong Kong Milk Tea: what is the difference?](https://teatypes.data-clerk.com/en/compare?a=english-breakfast&b=hk-milk-tea): Hong Kong Milk Tea is a milk tea, English Breakfast is not: 32% vs 0% milk.

## Related

- [Coffee Types](https://coffeetypes.data-clerk.com/): the same visual guide for coffee drinks (espresso, latte, cappuccino, ...)