Ever wondered why teas come in such a wide range of colors? From the pale gold of white tea to the deep amber of black tea, the spectrum of tea colors is as varied as the flavors themselves. Understanding why green tea is green or why black tea is dark can add a whole new layer of appreciation to each sip.
The color of tea largely depends on how the leaves are processed after they’re harvested. When tea leaves are picked, they’re all quite similar in appearance, but their journey after harvest creates the color differences. The primary factor at play here is oxidation—a natural process that occurs when tea leaves are exposed to air, similar to how an apple browns once it’s cut.
Green tea, for instance, is quickly steamed or pan-fired after picking, which prevents oxidation. By stopping this process early, the leaves retain their green color and grassy, fresh flavor. White tea also has minimal oxidation, but it undergoes a gentler drying process, resulting in its light color and delicate taste.
Black tea, on the other hand, undergoes full oxidation, which darkens the leaves and brings out bold, rich flavors. The leaves are rolled or crushed to release enzymes that facilitate oxidation, creating the dark amber or deep red color we see in black tea. Oolong tea falls somewhere in between, partially oxidized to create a range of colors from light amber to rich copper, with complex flavors.
Herbal teas, while not technically "tea" (as they don’t come from the Camellia sinensis plant), also have distinctive colors. Hibiscus tea, for example, has a striking red color due to the pigments in the hibiscus flower, and rooibos tea, a South African herb, brews to a beautiful reddish-brown.
So next time you steep your tea, take a moment to admire its color. Each shade tells a story of careful processing and natural transformation, making every cup as unique as the tea itself.
