For tea lovers, Chinese teas are at the top of everyone’s list. The art of drinking tea has been practiced for thousands of years in China, and the methods used to process tea are inherited from ancient Chinese traditions. As part of this long tradition, tea is a daily part of people’s lives in China.
The classification of Chinese teas is based on the initial processing method at harvest, while the types of tea are determined by subsequent processing. If you aren’t sure which tea to buy, here is some useful information regarding the processing methods and types of Chinese teas.
Methods of processing tea
Non-fermented
Non-fermented tea means the leaves are picked, dried, and packed, allowing them to retain some of their original flavor. The leaves can later be steamed, flattened, rolled into balls, or even twisted to squeeze out both the fragrance and the flavor of the tea.
Fully-fermented
To further develop the flavor of the tea, the leaves are kept warm and moist for several hours, which causes them to turn black as chemicals in the leaves break down. The warm, moist leaves are then dried, graded, and packed. Longer fermentation also releases more caffeine. Non-fermented green tea has one-third of the caffeine of black tea.
Semi-fermented
This process of semi-fermentation is similar to fermented teas; however, oxidation times are adjusted to bring out a particular taste. These tea leaves are generally tender green with red edges and a subtle fragrant aroma, making them unique.
Post-fermented
As the name suggests, this type of tea is stored and compressed for years in cool-dry cellars before packaging. After picking fresh leaves, processing involves fixation, rolling, and piling to bring out more complex flavors before storage.
Types of Chinese tea
Green tea
Green tea is the oldest and most famous Chinese tea. It is non-fermented, and its leaves are picked and dried. Traditional green teas have a pale color and a sharp flavor and are primarily produced in Jiangxi, Zhejiang, and Anhui provinces. Green teas have many health benefits.
Oolong tea
Oolong tea or blue tea are semi-fermented teas with unique characteristics. The degree of oxidation of this tea falls between green and black and is determined by the drying procedure. The bright yellowish color of this tea comes with a fresh flavor and a long-lasting perfume-like aftertaste. It is commonly used for weight loss. Oolong tea is primarily produced in Fujian, Guangdong, and Taiwan.
Yellow tea
Yellow tea is a non-fermented tea produced by a natural drying process. It possesses a distinctive smell and a flavor similar to white and green teas. The most famous yellow tea is produced in Hunan Province and is called Junshan Yinzhen.
White tea
White tea is a unique product in China because of its mellow and mild flavor. It is a non-fermented tea with similar characteristics to green and yellow teas. White tea is mainly produced in Fujian Province, and the most popular brands are Silver Needle, White Peony, and White Eyebrow.
Black tea
Black Tea is a fermented tea with a delicious aromatic taste and a deep reddish color. It is the second most popular Chinese tea after green tea. The favorite brand of black tea is Keemun, which is produced mainly in the provinces of Qimen, Yingde, and Yunan.
Pu’er tea
This traditional tea class is post-fermented from black, green, or oolong tea. It is a dark tea with a smooth, mellow, and distinctively earthy flavor. Pu’er tea originated in Yunan Province, where it is still produced. There are two types of pu’er: raw or green pu’er and shu pu’er, which is ripened.
Will you be enjoying more Chinese tea after learning more about it? Feel free to share your favorite tea with friends and family!
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