Yellow teas are quite rare, and, are very delicate and generally include buds only. Whites are light, sweetish and very delicate and also use just the bud of the tea. Greens are lightly steamed or dried retaining the fresh green taste and color of the leaf. Both whites and greens are brewed quite cool, 170-185 degrees F or cooler, and have a slightly astringent, grassy taste, although the range of tastes is extraordinarily wide. Their delicate fragrance and flavor make them ideal for dishes made with fish or fruit.
Oolongs are semi-dried teas.
Finely processed oolongs often show green leaves with the edges brown from the unique drying process. They provide a rich fragrance and full-mouth taste. The liquors are rich golds and red-golds. These are very flexible teas to cook with but their intense fragrance and taste are most appropriate for tofu dishes, delicate fish or chicken. Black teas are more familiar to most people, the typical teas in packaged blends e.g. Irish or English Breakfast.