Tea Classification
There are hundreds of modern Chinese teas, each with its own unique history and characteristics. Based on historical development, they can be broadly categorized into three main groups.
Firstly, there are traditional teas that have been cultivated for centuries and remain popular today. Examples include Mengcha, West Lake Longjing, Yingshan Yunwu Tea, Lushan Yunwu, Dongting Biluochun, Huangshan Maofeng, Taiping Monkey King, Enshi Yulu, Dahongpao, Xinyang Maojian, Liu'an Guapian, Tunxi Zhenmei, Laozhu Dafang, Guiping Xishan Tea, Junshan Yinzhen, Yunnan Pu'er, Cangwu Liubao, Zhenghe Baima Yinzhen, White Peony, Anxi Tieguanyin, Phoenix Narcissus, Oubei Narcissus, Wuyi Rock Tea, Qimen Black Tea, Wudang Road Tea, Guzhang Maojian, Yuedong Mountain Tea, and many more.
Secondly, some teas are historical varieties that were once famous but had declined or disappeared over time. These have been revived through research and innovation, bringing back their original names and qualities. Examples include Rugao Tea, Qujiang Flake, Xiuning Songluo, Yongxi Huoqing, Jingting Green Snow, Jiuhua Maofeng, Zenghou Yinjian, Han's Liu Tea, Guishan Yanlv, Mengding Honeydew, Cactus Tea, Tianchi Haoji, Guiding Clouds, Qingcheng Snow Buds, Mengding Huangya, Yangshuo Snow Buds, Luyuan Maojian, Huoshan Huangya, Gushou Zisun, Jingshancha, Yandang Maofeng, Sun Zhuyue, Golden Award Ming, Jinhua Cuiyan, Yuemeixiang, Shunsheng Tea, Dongyang Dongbai, and others.
Thirdly, a large number of teas are newly created, developed in recent years to meet changing consumer preferences. These include Wuyuan Emei, Mengyue Yueya, Mengju Space Tea, Nanjing Yuhua Tea, Mist Maojian, Xuefeng Zen Tea, Wuxi Tea, Maoshan Qingfeng, Jintan Buche, Tianzhujianjian, Bingtianlu, Yuexi Cuilan, Qishan Chuimei, Hongshanlong, Wangfujian, Haohai Lin, Qiandao Yuye, Suichang Silver Monkey, Duyun Maojian, Gaoqiao Yinfeng, Jin Shuifeng, Yongchuan Xiuya, Shangrao Baimei, Qijiang Cuicui, Anhua Pine Needles, Zunyi Maofeng, Wenjun Green Tea, Emei Maofeng, Xueye, Xueqing, Sendai Dabai, Zaobaijian, Huangjingui, Qinba Wu Mo, Han Shuisiluo Shuttle, Eight Immortals Clouds, Nanxu Baihao, Zi Zi Xian Hao, and more.
In addition, there are naturally nutritious health teas, such as edible protein mulberry tea, which offer additional wellness benefits.
Tea Classification by Processing Method
China’s six major tea types are based on the degree of fermentation:
1. **Green Tea (Unfermented – 0% fermentation)**
Examples: Rizhao Green Tea, Lu’an Guapian, Longjing, Biluochun, Mongolian Tea, Xinyang Maojian.
Green tea is the most produced type in China, known for its fresh aroma, rich taste, and vibrant color. It undergoes a process of killing, rolling, and drying, and can be further classified into roasted, baked, steamed, or sun-dried green tea. Green tea accounts for about 70% of global green tea trade and is highly appreciated both domestically and internationally.
2. **Yellow Tea (Slightly Fermented – 10-20% fermentation)**
Examples: Huoshan Huangya, Mengyin Silver Needle.
Yellow tea is characterized by its yellow leaves and soup, achieved through a special "yellowing" process during production. It includes varieties like yellow bud tea and yellow leaf tea, mainly produced in regions like Hunan, Sichuan, and Anhui.
3. **White Tea (Mildly Fermented – 20-30% fermentation)**
Examples: White Peony, Silver Needle.
White tea is minimally processed, with only withering and drying, preserving the natural white hairs of the leaves. It is mainly produced in Fujian and includes types such as Silver Needle, White Peony, Gongmei, and Shoumei.
4. **Oolong Tea (Semi-Fermented – 30-60% fermentation)**
Examples: Tieguanyin, Dahongpao, Frozen Top Oolong.
Oolong tea, also known as green tea, falls between green and black tea in terms of oxidation. Its leaves are partially fermented, resulting in a “green leaf with red edges†appearance. Some varieties, like Anxi Tieguanyin, have evolved to no longer follow this pattern.
5. **Black Tea (Fully Fermented – 80-90% fermentation)**
Examples: Qimen Black Tea, Litchi Black Tea.
Black tea is fully oxidized, leading to a deep red color and rich flavor. It is widely consumed in China and abroad, with different regional styles such as Time Tea, commonly found in Guangdong and Fujian.
6. **Dark Tea (100% Fermented)**
Examples: Puer, Liubao, Hunan Black Tea.
Dark tea is aged and fermented for a long time, giving it a dark brown color and robust flavor. It has been traditionally consumed by ethnic minorities and is often pressed into bricks for easier storage and transport.
Tea Classification by Season
1. **Spring Tea** – Harvested before late March to mid-May. Known for its fresh, aromatic, and nutrient-rich quality.
2. **Summer Tea** – Collected from May to July, generally less aromatic and more bitter due to higher polyphenol content.
3. **Autumn Tea** – Harvested after mid-August, offering a mellow taste and calm aroma.
4. **Winter Tea** – Produced in late October, known for its smooth and intense flavor.
Reprocessed Teas
These include flower tea, medicinal tea, pressed tea, liquid tea, and instant tea. For example, flower tea uses fragrant flowers like jasmine to enhance the tea’s aroma, while medicinal tea combines herbs with tea to promote health benefits.
In summary, Chinese tea culture is vast and diverse, with countless varieties shaped by tradition, innovation, and regional differences. Whether you prefer the freshness of green tea, the complexity of oolong, or the richness of black tea, there is a tea for every palate.
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