Chinese tea has a long history, with a wide variety of types produced across different tea regions and in 20 provinces. Based on the manufacturing process, Chinese teas can be categorized into six major types: Green Tea, Black Tea, Oolong Tea, Yellow Tea, Dark Tea, and White Tea. Below is an introduction to the types of Chinese tea:
Types of Chinese Tea (Image link for detailed explanation)
Green tea is a non-fermented tea and is the oldest type of tea. The production process involves picking, pan-firing, rolling, and drying. Since it doesn’t undergo fermentation, it retains the tea leaves’ most natural flavor and components. The tea has a fresh green color and a refreshing, natural taste. Famous types of Chinese green tea include Longjing Tea, Biluochun Tea, and Huangshan Maofeng Tea.
White tea is neither pan-fired nor rolled; it only undergoes withering and drying processes. As a result, the white hair (trichomes) on the tea leaves remains intact, giving it a very appealing appearance. It is characterized by its clear, light, cool, and beautiful nature. Famous types of Chinese white tea include Silver Needle (Baihao Yinzhen), White Peony (Bai Mudan), Gongmei, and Shoumei. Notable production areas include Fujian and Yunnan.
Oolong tea, also known as Qing Tea, is a partially fermented tea. Its production process includes withering, pan-firing, rolling, and drying, making it the most complex and variable type of tea. Chinese oolong tea is mainly produced in the Fujian and Guangdong regions. Famous types of oolong tea include Anxi Tieguanyin and Wuyi Rock Tea. In recent years, Taiwanese-style oolong tea has also gained popularity.
Yellow Tea
Yellow tea is a lightly fermented tea characterized by its yellow leaves and tea liquor. This yellow color is primarily the result of the “heaping and yellowing” process during production. Taiwan does not produce yellow tea. Famous varieties of yellow tea from China include Junshan Yinzhen, Huoshan Huangya, Mengding Huangya, and Beigang Maojian.
Black Tea
Black tea, known as Hong Cha in Chinese, is a fully fermented tea with a dark color and rich flavor. The production process involves withering, rolling, fermentation, and drying. It is known for its strong, robust taste and is often enjoyed with milk or lemon. Major types of black tea include Keemun Tea, Dianhong Tea, and Lapsang Souchong.
Dark Tea
Dark tea is characterized by its post-fermentation process, which requires piling and fermenting the leaves for a period of time to develop its unique flavor. The leaves typically appear dark brown, and many dark teas are pressed into tea cakes or tea bricks for convenient fermentation and storage. The taste is usually smooth and mellow. The most famous dark tea is Pu-erh Tea, followed by Anhua Dark Tea, Dark Brick Tea, and Yunnan Tea.