Classification of Chinese Tea

Chinese tea, with its long history and rich variety, boasts distinctive characteristics. Based on the differences in processing techniques and fermentation levels, Chinese tea can be broadly categorized into six types: green tea, black tea, oolong tea, white tea, yellow tea, and dark tea.

Green tea, unfermented, retains the natural green color and fresh taste of the tea leaves. Its production process mainly includes fixation, rolling, and drying to preserve the vitality of the leaves. Representative green teas include West Lake Longjing and Biluochun, renowned for their refreshing aroma and brisk flavor.

Black tea, fully fermented, exhibits a rich red color and a mellow taste. The key to black tea production lies in the fermentation process, which imparts its unique aroma and flavor. Famous black teas such as Keemun and Dianhong are beloved by tea enthusiasts for their sweet and robust profiles.

Oolong tea, semi-fermented, falls between green and black tea. Its production process is complex, involving withering, shaking, fixation, rolling, and baking. Notable oolong teas like Tieguanyin and Da Hong Pao are celebrated for their rich aromas and multifaceted flavors.

White tea, lightly fermented, undergoes a simple production process primarily consisting of withering and drying. The hallmark of white tea is its natural and unadulterated state. Premium varieties such as Baihao Yinzhen and White Peony are highly regarded for their delicate and subtly sweet taste.

Yellow tea, lightly fermented, is distinguished by its unique "sealed yellowing" process, which gives it a characteristic yellow hue and a rich, smooth flavor. Representative yellow teas like Junshan Yinzhen and Huoshan Huangya are cherished for their bright golden color and refreshing, sweet taste.

Dark tea, post-fermented, is known for its increasingly mellow flavor over time. Its production involves fixation, rolling, pile fermentation, and drying. Pu'er tea, a prominent dark tea, is famous for its unique aged aroma and health benefits.

The classification of Chinese tea not only reflects differences in processing but also embodies regional culture, historical heritage, and the art of tea appreciation. Each type of tea offers a unique flavor profile and brewing method, collectively contributing to the rich and diverse culture of Chinese tea.