A Peek into the Broad Universe of Chinese Teas

These tea varieties represent the diversity and rich flavors of Chinese tea, each with its unique processing methods and taste characteristics.

Chinese Green Tea

Characteristics:

• Non-fermented Tea: Green tea is non-fermented, retaining the natural green color and fresh flavor of the tea leaves.
• Processing Method: Typically includes steps like picking, pan-firing, rolling, and drying. The key step is pan-firing, which deactivates enzymes in the leaves to prevent fermentation.
• Flavor: Green tea has a fresh, brisk taste, with some varieties offering hints of sweetness, floral, or bean-like notes.
• Representative Varieties: West Lake Longjing, Biluochun, Huangshan Maofeng, Liu’an Guapian.

Health Benefits: Green tea is rich in catechins and antioxidants, which can help boost immunity, promote metabolism, and reduce inflammation.

Chinese White Tea

Characteristics:

• Lightly Fermented Tea: White tea is lightly fermented, with minimal processing. The leaves are typically just withered and dried, preserving the natural flavors and components of the tea.
• Processing Method: The process is simple, usually involving natural withering and drying. During withering, the leaves lose moisture, becoming soft and aromatic.
• Flavor: White tea has a delicate, sweet taste with an elegant aroma. Some varieties may have floral or fruity notes, and the flavor becomes richer as the tea ages.
• Representative Varieties: Baihao Yinzhen (Silver Needle), Bai Mudan (White Peony), Shoumei, Gongmei.

Health Benefits: White tea is rich in polyphenols and amino acids, offering antioxidant, anti-inflammatory, and immune-boosting properties. Due to its minimal processing, it retains many natural elements that are beneficial for skin care and slowing the aging process.

Chinese Yellow Tea

Characteristics:

• Lightly Fermented Tea: Yellow tea is lightly fermented, positioned between green tea and white tea. It undergoes a special “yellowing” process that gives the tea its unique color and flavor.
• Processing Method: Includes pan-firing, rolling, yellowing, and drying. The yellowing process is key, where the leaves undergo light fermentation in a humid environment.
• Flavor: Yellow tea has a mellow, smooth taste, often with subtle fruity or roasted chestnut notes.
• Representative Varieties: Junshan Yinzhen, Mengding Huangya, Huoshan Huangya.

Health Benefits: Yellow tea aids digestion and has a soothing effect on the stomach.

Chinese Oolong Tea

Characteristics:

• Semi-fermented Tea: Oolong tea is semi-fermented, falling between green tea and black tea. It combines the freshness of green tea with the richness of black tea.
• Processing Method: The process is complex, including steps like picking, withering, shaking, pan-firing, rolling, and roasting. The shaking (or “tossing”) step is unique to Oolong, determining the degree of fermentation and flavor.
• Flavor: Oolong tea has a complex taste profile with floral, fruity, or even creamy notes, and a characteristic lingering sweetness.
• Representative Varieties: Tieguanyin, Dahongpao, Phoenix Dancong.

Health Benefits: Oolong tea boosts metabolism, helps in breaking down fats, and has antioxidant properties, making it beneficial for skin and weight management.

Chinese Black Tea (Red Tea)

Characteristics:

• Fully Fermented Tea: Black tea is a fully fermented tea. During the complete fermentation process, the leaves turn darker, resulting in a richer flavor.
• Processing Method: The processing of black tea includes withering, rolling, fermentation, and drying. During fermentation, the polyphenols in the leaves oxidize, giving black tea its characteristic reddish-brown liquor and robust flavor.
• Flavor: Black tea has a rich, sweet taste and a strong aroma, often with floral, fruity, or honey notes. Black tea is highly durable, with a bright red liquor, and has a strong warming effect.
• Representative Varieties: Qimen Black Tea (Keemun), Dianhong, Zhengshan Xiaozhong (Lapsang Souchong), Jin Jun Mei.

Health Benefits: Black tea is rich in tea polyphenols and flavonoids, which provide antioxidant, antibacterial, and circulation-boosting benefits. Black tea can help lower bad cholesterol levels and promote cardiovascular health.

These two types of tea each have unique characteristics and represent different flavors and processing techniques within Chinese tea culture. White tea is known for its natural and simple qualities, while black tea is popular for its rich and warming properties.

Chinese Dark Tea (Black Tea)

Characteristics:

• Post-fermented Tea: Dark tea, often called black tea in Chinese classification, undergoes post-fermentation, where the tea leaves naturally age, often developing richer flavors over time.
• Processing Method: Includes steps like pan-firing, rolling, piling (wo dui) fermentation, and drying. Piling fermentation is crucial, where the leaves undergo microbial fermentation while piled.
• Flavor: Dark tea has a robust, earthy flavor, often with notes of aged wood and sometimes a hint of sweetness.
• Representative Varieties: Pu-erh tea, Liu Bao tea, Hunan Dark Tea.

Health Benefits: Dark tea helps reduce fat, promote digestion, and has benefits for regulating gut microbiota.

These six types of tea each have distinct characteristics and represent the essence of Chinese tea culture from different regions.