Is there a “green tea tree,” an “oolong tree,” or a “black tea tree”?

Actually, all true teas—whether green, oolong, black, white, yellow, or dark tea—come from one and the same species: Camellia sinensis.

Most of the world’s oldest tea trees are found in South-western China, and from here, Camellia sinensis spread out towards Eastern China, Myanmar and Vietnam in the south and North-eastern India in the west. Adapting to a wide variety of climates, soils, altitudes, and water conditions, the plant diversified in leaf size, shape, and the aromatic compounds it produces. This natural variation, combined with human-led cultivation and hybridization, has given rise to the vast array of tea cultivars and flavour profiles we enjoy today.

Differences between variety and cultivar

Feature	Variety	Cultivar
Origin	Naturally occurring	Human-developed
Propagation	Seed propagation	Vegetative methods (cuttings, grafting)
Naming	Lowercase, italicized, preceded by “var.” Eg. Wild puerh tea trees are name Camellia sinensis var. assamica	Capitalized, single quotes, not italic Eg.Jinxuan is Camellia sinensis TRES #12
Legal Status	Not protected	Often protected by patents

Technically, any tea variety or cultivar can be crafted into green, oolong, black, white, yellow or dark tea, simply by adjusting the oxidation level and any subsequent fermentation.

However, in practice, most cultivars are traditionally used to produce one—and occasionally two—tea types, typically green and black. This preference reflects the cultivar’s inherent characteristics, the traditional expertise of the region, and the reputation of the tea itself.

For example, Longjing, the renowned green tea from Zhejiang, is rarely used for anything other than its signature green form. A Longjing black tea, for instance, would struggle to match the flavour or prestige of other black teas—like Darjeeling—and would be priced accordingly. As a result, few growers venture beyond the traditional path. The fame, flavour profile, and commercial value of a tea often hinge on maintaining its established identity.

1 cultivar, 3 different teas

金萱 (Jīn Xuān ) or 台12 (Tái 12), has traditionally been processed into oolong tea. However, our longtime partner in 阿里山 (Ālǐshān) has developed a unique technique that transforms this hybrid cultivar into three distinct tea styles: green tea, oolong, and black tea .

from the top clockwise: dry leaves of Jinxuan green tea, black tea, oolong

Color: Green tea remains bright and light green because it is unoxidized. Oolong tea, being partially oxidized, darkens to medium or deep green. Black tea, which undergoes full oxidation, transforms into dark brown to reddish-black leaves.

Shape: Notice how both the green tea and black tea are rolled into balls, a shape typically seen in oolong teas. Green teas are more commonly rolled into long flat strips like 龙井(Lóngjǐng) or needle-like shapes as seen with Japanese Sencha (also known as 煎茶 (jiān chá) in China). Black teas almost always appear as loose strips.

Although oolongs are often thought of as being shaped like small balls, that’s not always the case. There are many Chinese oolongs—especially 武夷岩茶 (Wǔyí yánchá) from Northern Fujian and 凤凰单丛 (Fènghuáng Dān Cōng) from Guangdong — that come in strip-shaped forms. These long, twisted leaves are usually dark or nearly black, and at first glance, they can easily be mistaken for black tea.

Both teas originate from Fujian province. Can you tell which is a black tea and which is oolong? Left: 正山小种 (Zhèngshān Xiǎozhǒng) black tea. Right: 武夷岩茶 (Wǔyí yánchá) oolong tea

In addition, because oolong tea undergoes partial oxidization, lightly oxidized oolongs, around 10–30% oxidation, exhibit characteristics similar to green tea, while heavily oxidized oolongs, ranging from 80-90% oxidation approach the colour and flavour profile of black tea,.

Characteristics of green, oolong, black tea are summarized below:

	Oxidation Level	Tea Type (Example)	Dry Leaf Color	Tea Liquor Color
Green Tea	0%	Longjing	Green	Pale Yellow/Green
Oolong	10–20%	Light Oolong (e.g. Jinxuan oolong)	Bright green to jade	Pale yellow
	30–50%	Traditional Anxi Tieguanyin	Dark green with brown hints	Golden yellow
	60–90%	Wuyi Rougui	Dark brown to reddish black	Orange to deep amber
Black Tea	100%	Darjeeling	Dark, reddish-black	Dark Red/Amber

from top left clockwise: liquors of Jinxuan green tea, oolong, black tea

As you can see, it is difficult to classify teas according to their appearance.

The critical factor that categorises green, oolong and black teas is their level of oxidation.

What is oxidation and its significance in producing green tea, oolong and black teas?

Fresh tea leaves are typically harvested in spring, a season when new buds and tender leaves contain the highest concentrations of flavour compounds, having been stored during the tree’s dormancy over the preceding winter. While green and black teas predominantly utilize young buds and tender leaves, Alishan oolongs are uniquely crafted from tender, mature leaves. Alishan Jinxuan oolong is expertly hand-picked using the “one bud plus three leaves” standard, a hallmark of premium oolong quality.

1 bud plus 3 leaves
Taiwan high mountain oolong teas are best crafted using the “1 bud plus 3 leaves” picking standard. Topmost bud delivers vivid, fresh, floral notes, while the slightly mature 2nd and 3rd leaves bring depth, complexity, and body.

After fresh tea leaves are hand-picked, they are thinly spread on mats under the sun to begin the first step of oolong production: 萎凋 (wěi diāo) or withering.

leaves withering under the sun

萎凋 (wěi diāo) or withering: Harnessing the warmth of the sun, leaves begin to lose their moisture, causing their cell walls to weaken and breakdown.

tossing of leaves

浪青 ( làng qìng) or tossing of leaves: After the leaves reach the ideal stage of withering, they are carefully transferred onto large, flat bamboo trays for the next transformative step: tossing, Tossing movements causes leaves to gently rub against each other, breaking down more cell walls and increasing oxygen exposure, while drawing moisture from deep within the leaf to the surface, promoting further water loss. This stage of accelerated oxidation is the defining stage in making of oolong tea and is visible in the red-coloured edges of leaves, and when floral fragrances get intensified.

oolong leaves with red edges

Polyphenols like catechins are stored within the vacuoles of tea leaf cells. During withering, and especially tossing or rolling, the leaves are damaged—moisture loss creates osmotic pressure that ruptures the vacuole, releasing catechins into the cytoplasm. Once exposed to enzymes in the cytoplasm and oxygen, these catechins undergo enzymatic oxidation, transforming into flavourful compounds.

deactivating enzymes

杀青 (shā qīng) or deactivate enzymes: When the tea reaches the desired level of oxidation, the process is halted by applying high heat, a step known as 杀青 (shā qīng). This denatures the enzymes and stops the reaction between enzymes and catechins. This careful heating not only locks in the tea’s floral fragrance and flavour profile, but also ensures that oxidation doesn’t continue uncontrolled, which could otherwise alter the tea’s character.

rolling leaves

揉捻(róu niǎn) or rolling of leaves: By applying pressure and rolling movements, cell structures are heavily broken down and flavourful products formed during oxidation in the cytoplasm are released onto the leaf surface, which readily dissolve in water when the tea leaves are brewed.

drying leaves

Drying is the final key stage in tea processing. Leaves are heated – typically using ovens or fluidized bed dryers – until moisture content falls below 5%. This ensures the tea is shelf-stable, preventing spoilage or mould development during storage.

The making of oolong tea involves the greatest number of steps. Green and black tea making requires a smaller number of steps:

Regardless of the number of steps, each tea type has its own character and appeal.

Brewing Methods

Each tea sample was prepared using three distinct brewing variations:

Variation	Description
1. Hot Brew	2g tea in 100ml boiling water. 1st brew: 6 minutes; 2nd brew: 10 minutes.
2. Milk Tea	4g tea in 100ml boiling water, steeped for 20 minutes. Strain leaves, then add 1 tsp brown sugar and 1 tbsp milk.
3. Cold Brew	3g tea in 100ml room-temperature water, refrigerated for 48 hours.

Jin Xuan green tea – Tasting Notes & Brewing RecommendationsFlavour Profile:

Sweet fragrance of sugar cane, sweet corns and water chestnuts with floral undertones. Light, bright and refreshing body.

Hot Brew

Thanks to its distinctive cultivar, you can brew more than 2 g of leaves to enjoy the full intensity of sugar cane, butter and vanilla. Like many green teas, it carries a gentle astringency – making it a delightful companion to sweet and buttery desserts, such as cakes and sweets.
Because Jin Xuan green tea retains high levels of unoxidized polyphenols, brewing it unleashes a distinctive sensation—a bright, uplifting tingle at the back of the tongue. These natural compounds enrich the tea’s structure, offering a clean, vibrant finish that complements its creamy sweetness.
To fully appreciate the visual beauty of this tea, brew it in a glass or ceramic gaiwan and watch the broad and succulent green leaves slowly unfurl

Milk Tea

Green teas are not as bold as black teas or some oolongs tea, adding milk overpowers tea flavours.

Cold Brew

To maintain flavor and freshness, cold brew tea leaves should stay in the fridge for no more than 48 hours. After that, quality and freshness decline significantly.

Delightfully refreshing, especially when enjoyed cold—this oolong reveals tropical fruit notes like lychee and rambutan that are much more pronounced in cold brews. These bright, juicy flavors often remain subtle or hidden in hot brews.

Boost the flavor with a larger leaf dose (over 3 g) for a more robust brew and add ½ tsp of brown sugar and a drop of milk to create a wonderfully fruity-sweet with a subtle, wholesome bitter edge. Milk can enhance creaminess, but less is more—adding too much milk will drown out the tea’s flavour.

Recommendation:
🌿 Best Brewing Methods: Hot or cold brewed.

Jin Xuan oolong – Tasting Notes & Brewing Recommendations

Flavor Profile

An deeper, more indulgent Jin Xuan green tea, with the buttery aroma of slow-reduced caramelized sugar cane and thick corn syrup.

Hot Brew

A rounder & sweeter take on Jinxuan green tea, fruity like ripe apricots, smooth and not astringent, thanks to a light oxidation that softens some polyphenols
Mellow buttery mouthfeel with a light, syrupy sweetness reminiscent of melon.
The body feels more grounded and substantial, without the uplifted brightness typical of lighter Jinxuan green tea

Milk Tea

Adding milk masks the tea’s natural flavors and flattens its profile

Cold Brew

The tea’s body is luxuriously syrupy—imagine reducing lychee and rambutan juices into a sweet, viscous nectar, with a delicate bitter note to balance the lush fruitiness.
Add 1/2 tsp sugar and a small splash of milk – milk proteins bind tannins, softening bitterness, enabling more delicate floral aromas to emerge
To maintain flavor and freshness, cold brew tea leaves should stay in the fridge for no more than 48 hours. After that, quality and freshness decline significantly.

Recommendation:
🌿 Best Brewing Methods: Hot or cold brewed.

Jin Xuan black tea (High Mountain black tea)

For Tasting Notes & Brewing Recommendations please refer to:

3 Famous Taiwanese Black Teas Tasting Review: A Detailed Comparison of Red Charm No. 21, Red Ruby & Jin Xuan Black Tea – Craftsman Tea

Being fully oxidized, polyphenols in fresh tea leaves are transformed into:

Theaflavins (responsible for the bright reddish-orange color of black tea liquor and briskness and astringency of the tea) and
Thearubigins (contributes to the dark brown color and body of the tea liquor).

What to look out for when brewing black tea:

1. Water Temperature

Temperature	Effects on Compounds	Tea Liquor Appearance	Notes
90–100°C	Maximizes extraction of theaflavins & thearubigins	Rich red-brown colour	May increase bitterness if over brewed
<80°	Lower polyphenol extraction	Pale	Milder taste

2. Steeping Time

Time	Compound Ratio	Tea Liquor Appearance	Notes
1–2 minutes	Higher theaflavin than thearubigin	Bright reddish-orange	Light body, brisk
3–5+ minutes	More thearubigins	Darker brown-red	Stronger, fuller-bodied tea

Final thoughts

Jinxuan green tea and lightly oxidized oolongs like Jinxuan oolong are better enjoyed neat, and pairs well with light desserts like pandan cakes, mochi and mango sticky rice. Black teas, being bolder, pairs well with egg tarts, 豆沙饼(dòu shā bǐng) – my favourite, butter biscuits, mooncakes.

Just like the Tibetans who like 酥油茶 (sū yóu chá), we can have our version here: Chew a small piece of cow’s cheese like Gouda, Parmigiano-Reggiano (Parmesan) or sheep’s cheese (Manchego) and sip a mouth of Jinxuan black tea. Powerful and intense, with a burst of flavors.