Chinese Tea Categories

Last Update: 2008-6-20; By Lovechina

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Tea
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Chinese famous tea can be categorized into six main types: green tea, black tea, Wulong tea, Compressed Tea, Jasmine Tea.

TOPGreen Tea

Green tea is also referred to as "unfermented" tea. With the new shoots of appropriate tea trees as raw materials, it is made by adopting the typical techniques of inactivation, rolling and drying. According to the different ways of drying and inactivation, it is generally divided into stir-fried green tea, roasting dried green tea, sun dried green tea and steamed green tea. Green tea develops the characteristics of "green leaves in clear soup with a taste of strong astringency". It is a tea category with the longest history of more than three thousand years and also one with the largest output in our country. The production areas are mainly distributed in provinces such as Zhejiang, Anhui and Jiangxi. 

Green Tea has the most medical value and the least caffeine content of all Chinese tea classes.

About 50% of China's teas is Green tea.

Representative teas include the West Lake Dragon Well tea, Xinyang Maojian tea and Biluochun tea

 

TOPWest Lake Dragon Well Tea

The West Lake Dragon Well is called Dragon Well for short. It is produced in the mountainous regions around Longjing Village to the southwest of the West Lake in Hangzhou City, Zhejiang Province. The Dragon Well tea has four wonders, color wonder, fragrance wonder, flavor wonder and shape wonder, namely, emerald in color, thick in fragrance, sweet and refreshing in taste and in the shape of a sparrow's tongue. The elements contained by the Dragon Well tea such as amino acid, catechu and vitamin have the effects of stimulating the production of body fluid, quenching thirst, refreshing, benefiting thinking, digesting food, removing greasiness, diminishing inflammation and detoxification.

TOPBlack Tea

It is also called fermentated tea. It takes new shoots of tea trees that are suitable for making this tea as raw materials. It is exquisitely made through the typical technical processes such as wilting, rolling, fermentation and drying. Its soup takes red as the main tone. Hence, it acquires its name. As the second largest tea category in our country, it is divided into small species black tea, gongfu black tea and smashed black tea.  

Representative teas include Dianhong black tea and Yixing black tea.

Representative teas include Dianhong black tea and Yixing black tea.

TOPWulong Tea

Also called blue tea, it is an unfermentated tea. It is a tea category with unique and distinctive characteristics among the several tea categories in our country. The Wulong tea, which blends the production of green tea and black tea together, has a quality between green tea and black tea. It not only has the thick and fresh flavor of black tea, but also has the pleasant fragrance of green tea. It enjoys a good reputation as green leaves with red edge. The pharmacological effects of the Wulong tea are profoundly manifested in decomposing fat, reducing weight and keeping fit, etc. It is regarded as beauty tea and fitness tea in Japan.  

Representative teas include Wenshan Baozhong tea, Anxi Tieguanyin, Dongding Wulong tea and Wuyi Dahongpao.

TOPCompressed Tea

The product, which is made by taking basic tea categories such as green tea, black tea, Wulong tea, white tea, yellow tea and dark tea as materials and reprocessing them, is called reprocessed tea. It includes scented tea, pressed tea, extracted tea, fruity tea and medicinal and healthy tea, which respectively has different flavors and effects.

Representative teas: Scented teas include Jasmine tea and Pearl Orchid scented tea; pressed teas include Tuo Tea and Liubao Tea; instant teas include Green Source brand instant tea.

TOPJasmine Tea

Scented tea is made by mixing and fumigating tea leaves and scented flowers, letting tea assimilate the fragrance of flowers by taking advantage of the absorption of tea leaves. It includes Jasmine Tea, Pearl Orchid Scented Tea, Rose Tea and Sweet-scented Osmanthus Tea, etc. The tea dhool for fumigating scented tea is mainly roasting dried green tea and a small amount of slender and tender stir-fried green tea. When processing the scented tea, pile up tea dhool and fresh flowers giving off fragrance layer upon layer so that tea can assimilate the fragrance of flowers; when the fragrance of flowers is absorbed up, replenish new fresh flowers and fumigate  the tea according to the above method.  

The fragrance degree of scented flowers depends on the quantity of flowers being used and the time of fumigation. The more it is fumigated, the stronger the fragrance is. The ordinary scented tea sold in the market is generally fumigated merely once or twice. Scented tea has strong fragrance. Since it gives out a fragrant smell and presented a feeling of getting one's ideas straingtened out after being drunk, it is especially liked by people in Huabei and Northeastern areas of our country. In recent years, it is also sold at abroad.

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