Tea is usually classified as Black e.g. English Breakfast, Green e.g. Sencha, Oolong e.g. Ti Kwan Yin (Iron Goddess of Mercy) and White e.g. Silver Needles.
However Chinese teas have two additional classes which are Yellow tea e.g. Huo Shan Huang Ya from the Anhui Province and Red tea e.g. some Keemun teas.
While all these teas come from the same plant source, they differ greatly because of the method of processing. Black teas are fermented and go through a drying, withering and rolling process while green and white teas are produced by natural drying or pan firing and sometimes steaming. Oolong teas are semi fermented.
All teas except black teas should be drunk with without milk. Even black teas, particularly the better quality teas should be drunk without milk, as the true flavour, aroma and the unique subtlety of a tea can be best enjoyed without milk. However old habits die hard and milk is often added, either before or after tea is poured.
Milk was first introduced into tea to mask the mustiness of teas after their long sailing voyage from China. It is a particular English habit which has spread to all parts of the Old Empire.
Try drinking your tea without milk. Brew it with less strength if you must and enjoy it’s real flavour.