No. 003 The secret of tea colors: one leaf, many destinies
TSURU COLLECTION • ARTICLE 003
The secret of tea colors
Level: Discovery • Cap sur le Thé
Why is tea green, black, white, or oolong?
“One plant… thousands of flavors.”
In our previous Tsuru, we met a fascinating plant.
The Camellia sinensis. One plant. Yet, when you discover the world of tea, a new mystery appears.
Green teas.
Black teas.
White teas.
Oolongs.
Pu-erhs.
Their colors are different. Their aromas too. Their flavors sometimes seem to have no connection to one another.
So a question naturally arises.
How can a single plant give rise to so many different teas?
The answer is surprisingly simple.
The secret is not found in the teapot.
It begins… as soon as the leaf is picked.
One leaf… several destinies
Imagine two harvests carried out the same morning.
The leaves come from the same garden.
Sometimes even the same tea bush.
At that moment, nothing distinguishes them.
They grew under the same sun.
They were nourished by the same rain.
They carry the same promises.
Yet, a few hours later, they will already follow different paths.
One will become a green tea.
The other, a black tea.
A third, an oolong.
The difference does not come from nature. It is born from the tea master's actions.
Time becomes an ingredient
Contrary to what we often imagine, the harvest is only the beginning of the journey.
From that moment on, every decision counts.
The leaves can be left to rest.
They can be gently rolled.
Heated.
Dried.
Or simply wait a little longer.
Sometimes a few minutes are enough to completely transform their character.
Time then becomes a true ingredient.
It is what gradually shapes the aromas we will find in our cup.
The phenomenon we all know
You have certainly cut an apple before.
After a few moments, its flesh begins to brown.
This change is natural.
Tea leaves undergo exactly the same phenomenon.
When they come into contact with the air, they gradually change.
Their color changes.
Their aroma too.
This transformation has a name.
Oxidation.
The producer's entire skill lies in deciding how far they want to let it act.
Just a few minutes can profoundly change the final result.
Five great families… one common origin
By controlling this transformation, producers give rise to the different families of tea.
White tea is the one that undergoes the fewest transformations. It seduces with its delicacy and light notes.
Green tea is quickly heated to stop oxidation. It thus retains all its vegetal freshness.
Oolong, sometimes called blue-green tea, is only partially oxidized. It offers a unique balance between freshness and richness.
Black tea, meanwhile, is fully oxidized. It develops rounder aromas, often woody, fruity, or malty.
Finally, Pu-erh follows an even different path. Its story does not end after drying.
It continues with time.
But that… is another adventure.
Much more than a color
Saying that a tea is green or black does not only describe its appearance.
It tells its story.
The producer's expertise.
The choices made after the harvest.
The time given to each leaf.
Two teas can be born from the same tea bush and yet offer completely different experiences.
That is what makes the world of tea so fascinating.
Each cup tells a unique story.
A word from Cap sur le Thé
The next time you taste a tea, take a moment to observe its leaves.
They may come from the same plant as those in your favorite tea.
Yet, their story is different.
Because in the world of tea, it is not the plant that makes all the difference.
It is the path it takes after the harvest.
And it is precisely this journey that transforms a simple leaf into a unique tasting experience.
DID YOU KNOW?
In China, the tea we call “black tea” is named hong cha (红茶), meaning “red tea”. This name refers to the coppery color of its infusion. In the West, we chose to name it after the dark color of its leaves after their transformation.
CONTINUE THE JOURNEY
It all begins with the picking of a bud and two leaves. To go from theory to the cup, explore our selection of green teas, especially the Japan Genmaicha with Bancha and roasted rice.
You can also deepen your knowledge with our guide to Camellia sinensis.
© 2026 Cap sur le Thé — Tsuru Collection No. 003.
Text and illustrations protected. Any reproduction, even partial, without prior authorization is prohibited.
Article written by the Cap sur le Thé crew — discover our story.
