Black tea is withered, fully oxidized and dried. Black tea commonly yields a hearty, amber-colored brew. Some of the most popular types of black teas are bold breakfast teas (e.g. English Breakfast, Irish Breakfast) and Darjeelings. 

Green tea production endeavors to avoid the oxidation of the tea leaves, in order to retain its natural green color and fresh flavor. In Japan, the leaves are steamed, while other countries will pan-fire or dry it through other methods. This type of tea has a more delicate flavor than black tea and often brews up pale green or golden in color.

Oolong tea is produced mainly in China and Taiwan and is only partially oxidized. This type of tea can range from tasting similar to a fresh green tea, The flavor can vary widely, depending on where the tea leaves are grown and how the tea is made.

Herbal tea is simply the combination of boiling water and botanicals like fruits, flowers, barks, herbs, mints, spices, roots, berries and seeds.

Rooibos has a distinctive flavor and aroma, often described as earthy and fruity; it is less bitter than most black tea, but is often described as being among the herbal teas that most closely resembles black tea. Like most herbal teas, it contains no caffeine.