Tea is more than just a beverage in China—it is a way of life that spans over 5,000 years. From the ceremonial precision of Gongfu tea to the casual daily brew, tea culture permeates every aspect of Chinese society.
The Six Major Tea Categories
Chinese tea is traditionally classified into six major categories based on processing methods:
1. Green Tea (绿茶)
- Examples: Longjing (Dragon Well), Biluochun
- Characteristics: Unoxidized, fresh, grassy
- Famous regions: Zhejiang, Jiangsu
2. Black Tea (红茶)
- Examples: Keemun, Dianhong
- Characteristics: Fully oxidized, malty, sweet
- Note: What Westerners call "black tea" is 红茶 in Chinese
3. Oolong Tea (乌龙茶)
- Examples: Tieguanyin, Da Hong Pao
- Characteristics: Partially oxidized, floral, complex
- Famous regions: Fujian, Guangdong
4. White Tea (白茶)
- Examples: Baihao Yinzhen, Shou Mei
- Characteristics: Minimally processed, delicate, sweet
- Aging potential: Improves with age
5. Pu-erh Tea (普洱茶)
- Types: Raw (生茶) and Ripe (熟茶)
- Characteristics: Post-fermented, earthy, smooth
- Unique: Can be aged like wine
6. Yellow Tea (黄茶)
- Examples: Junshan Yinzhen
- Characteristics: Rare, mellow, slightly yellow
- Note: Similar to green tea but with slower drying
Brewing Tips
Golden Rule: Different teas require different water temperatures.
- Green & White tea: 70-80°C (don not burn the leaves!)
- Oolong & Black tea: 90-95°C
- Pu-erh: 95-100°C (boiling is fine)
Conclusion
Whether you are drawn to the vegetal brightness of a spring green tea or the earthy depth of an aged Pu-erh, there is a Chinese tea for every palate. Start your journey today!
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