Walk into any tea shop, and you will find green tea, white tea, oolong, matcha and several other varieties lined up. Yet, many Indian households go for black CTC tea to make an everyday cup of chai. What sets these teas apart is how they are processed, which impacts their colour, flavour and also the brewing style. From the delicate notes of white tea to the full character of black tea, every variety offers a totally diverse experience.
For Indian chai, black CTC tea holds a special place because it brews quickly and develops the strength needed to stand up to milk and sugar. Understanding the six main tea families helps explain why some teas are best relished on their own, whereas others, like those in Vikram Tea's CTC range, work particularly well in a familiar cup of chai.
White Tea: Lightly Processed And Delicate
White tea is among the least processed types of tea. It is generally made from young buds and tender leaves that are withered and dried, with very minimal handling. This gentle processing helps preserve its light character, producing a light cup with subtle floral notes and a soft flavour.
Unlike the strong chai that is brewed in many Indian homes, white tea is usually enjoyed without milk, allowing its natural character to come through more efficiently. It also suits those who like a lighter brew rather than a very bold, heavy cup. As it is delicate, avoid over-steeping it, as this can impact the taste.
Green Tea: Fresh And Vegetal
Green tea is processed to prevent or minimise oxidation soon after it is harvested. The leaves are heated, rolled or shaped, and dried, allowing retain their green colour and distinctive fresh, vegetal notes. Relying on the variety and processing method, green tea taste a bit nutty, sweet or a bit astringent.
It is often brewed without milk, using water that is below boiling point to help control excessive bitterness. Green tea is also used to make matcha, a finely powdered form traditionally whisked with water. For those who like strong milk tea, green tea offers a totally different experience, with greater emphasis on the taste of the leaves themselves.
Yellow Tea: A Rare, Mellow Brew
Yellow tea is less commonly encountered than green or black tea. Its processing includes an extra step called yellowing, during which the leaves are kept under controlled warm, moist conditions. This changes their colour and develops a mellow taste that can be less sharply vegetal than some green teas.
The final cup is often described as smooth, with gentle vegetal and a bit sweet notes. Yellow tea is linked particularly with Chinese tea-making practices and can be difficult to find in everyday retail shops. It is worth knowing about when exploring the wider tea world, even if it is not the variety most likely to appear in a daily tea routine of an Indian household.
Oolong Tea: Between Green And Black
Oolong tea sits between green and black tea in terms of oxidation. During processing, the leaves are bruised or rolled and then allowed to oxidise partially before heat is used to stop the process. The degree of oxidation and roasting can vary considerably, giving oolong a wide range of tastes.
Some varieties have floral and fruity taste, while others taste toasted, nutty or woody. Oolong is generally brewed without milk, letting its changing aromas come through across subsequent infusions. It is a useful reminder that tea flavour is not defined by the plant alone; the choices made during processing can change the same basic ingredient into something completely different.
Black Tea: The Foundation Of Indian Chai
Black tea undergoes extensive oxidation during processing, creating its characteristic dark leaves, brisk flavour and rich shade. Depending on the origin and style, it can taste malty, fruity, robust or lightly sweet. It is widely enjoyed plain, with milk or simply as the base for flavoured tea blends.
Black tea is especially important to Indian chai, where the brew needs enough strength to complement milk and sugar. Within this type, CTC tea is particularly popular for everyday brewing. CTC stands for Crush, Tear, Curl, a process that splits tea leaves into small granules, letting them release colour and flavour fast.
Vikram Tea's black CTC range fits this typical brewing style. Its Klassic Premium CTC Tea blends Upper Assam CTC with Second Flush leaves, giving full-bodied strength and a rich amber shade to the cup. Simmered with water, milk and sugar, it delivers a rich base many chai lovers prefer.
Dark Tea: Aged And Earthy
Dark tea is a special category that undergoes microbial fermentation or post-processing, often involving controlled piling as well as ageing. This process sets it apart from the regular black tea, which develops its characteristic flavour through oxidation. Pu-erh from China's Yunnan province is one of the best-known examples of dark tea.
Depending on the style and period, dark tea can have an earthy, woody and mellow taste. Some varieties are also used to make cakes or bricks and stored for later use. Dark tea is often brewed on its own, sometimes through multiple blends, so its layered flavours can be relished. Although it is less familiar in everyday Indian tea brew, it adds another dimension to the six main tea types.
Where Does Indian Chai Fit In?
The six tea families show how many types can come from the same plant, Camellia sinensis. Processing impacts the colour, aroma and taste of the leaf, while growing conditions and brewing methods shape what you sip in the final cup.
Indian chai belongs most commonly to the black tea family, especially when made with CTC tea. Herbal blends such as chamomile and peppermint are distinct: they are not made from the tea plant and are technically referred to as tisanes.
For everyday chai, you do not need to explore every tea family to get the right cup. Knowing what goes into your preferred brew is a good starting point. With Vikram Tea's black CTC tea, the focus stays on a strong, familiar base that works with milk, sugar and the spices you choose to add.