Black tea, green tea, white tea, and oolong all come from the same plant: Camellia sinensis. The differences between them come down to how the leaves are processed after harvest.
Black tea leaves are fully oxidised, which gives them their dark colour and robust flavour. Green tea leaves are heated quickly to halt oxidation, preserving a fresher, grassier taste. White tea is the least processed of the four; the buds are simply dried.
To brew a balanced cup, use water just below boiling for green and white teas, and fully boiling water for black tea. Steep for three to five minutes depending on how strong you like it.
Published by the Tea Society of Vermont. No affiliation with any other organisation.