|
|
Classification of Chinese tea
Among over 1,000 types of Chinese tea, it can basically be sorted out into the most common & well-known categories as below.
| According to Fermentation |
According to Tea colors or hot water colors |
Names of Tea
|
Characteristic |
| Unfermented Tea |
Green tea |
Longjing, BiLuoChun, Maofeng |
* The oldest and most popular tea in the world.
* Only tea shoots are selected to make good quality green tea. |
| Fermented Tea |
Slightly Fermented Tea |
White tea |
YinZhen Baihao, White Peony, Sowmei |
* Only tea shoots without leaves. The shoots cover up with very fine feathers & colour silver white
.* One of the best in all kinds of tea, sued to be consumed by ancient emperor
* Very effective cooling tea. Popular in summer to relieve internal heat |
| Yellow tea |
Junshan Yinzhen |
* Fermentation process is done in a high heat & humid storage environment
* Tea leaves turn to colour yellow after fermentation |
| Semi-fermented Tea |
Qing tea
(Oolong tea) |
Tikuanyin, Jinxuan, Oriental Beauty, Dongding-Oolong, Dangcong, Wenshan-baozhong, Dahongpao |
* Fermentation is done through natural sunlight and rolling tea leaves around by hand or machine.
* Different degree of fermentation brings different fragrance & colour of tea liquid. |
| Completely Fermented Tea |
Black tea
(red tea in Chinese) |
Keemun Black Tea, Yingde Black Tea |
* Contains less tannin level & bitter taste compare to the one from other countries.
* Strong in tea liquid colour and high in aroma, suitable to add other flavouring into it, ex milk, lemon, orange etc. |
| Post-fermented Tea |
Dark tea
|
Pu-erh tea |
* Can dissolve fat from food & popular after having meals.
* A good quality of pu-erh is like wine, the longer the tea is stored, the better it becomes |
| Processed Tea
|
Compressed Tea |
-- |
Cake Tea, Tuo Cha |
* Through specific technique, loose tea leaves are steamed and compressed into different shapes. |
| Scented Tea |
-- |
Jasmine Tea, Osmanthus Fragrance Flower Tea, Rose Tea, |
* The fragrant blossoms are mixed with the tea according to traditional tea scenting techniques. The tea absorbs the fragrant essence of the fresh flower, making the tea very aromatic. |
| Mixed Tea |
-- |
Rose Black Tea, Ginseng Oolong Tea |
* Different types of tea can be blended with different flowers, fruits or herbs. |
|
|
|
|
|
|
