Chinese tea can be classified into different categories. One of the classification methods is based on the different procedures used in processing tea and the characteristics of the tea thus made. Under this method, Chinese tea is classified into 6 major types, namely green tea, white tea, yellow tea, oolong tea, black tea, and Pu’er-type tea.
Tea makes for a satisfying beverage at any time of day. Some teas can provide a kick of caffeine, while others have more calming effects. Some have probiotic effects, making them good for the gut. Tea also contains flavonoids, which have antioxidant potential. Antioxidants can help keep your cells in good health, and they can also lower the risk of coronary heart disease and even some cancers.
On this page, we’ll provide a brief description and a bit of information about each of these six types. Each type of tea will also have several links for you to explore, including how to prepare them properly (The correct temperatures, as well as serving rituals, etc.), and more.
BLACK TEA红茶 HONG CHA
Yellow tea belongs to the category of slightly fermented tea. The manufacture of yellow tea includes a “smothering” process that results in this unique type of tea bearing the characteristics of yellow leaves with yellow infusion.
White Tea白茶 BAI CHA
White tea belongs to the category of slightly fermented tea and is chiefly produced in Fujian province. It is characterised by the high content of succulent, whitish, and hairy leaf-buds with a slight greenish tinge. White tea is a unique product of China. The bright yellowish green infusion is characterised by mild and mellow favour.
Pu’er Tea 普洱茶 Pu Er Cha
Pu’er-type tea belongs to the category of post-fermented tea that can be made from green, oolong or black tea. The heaping procedure helps to generate its unique colour, aroma, and flavour. The infusion has a brownish red colour and its flavour is rich and mellow.
Green tea belongs to the category of unfermented teawhich goes through the pan-firing process right after the leaves have been plucked. It is now the most common type of tea in China. The infusion of green tea is yellowish green with a fresh aromatic taste.
Oolong Tea 乌龙茶 Wu Long Cha
Oolong tea belongs to the category of partially fermented tea. Its degrees of oxidation, fall between green and black tea, are mainly controlled by the pan-firing procedure. The bright yellowish infusion has a fresh rich flavour and a long-lasting aromatic aftertaste.