The Six Types of Chinese Tea: From Green to Dark Tea
3. White Tea - Slightly Fermented
Fermentation: 5-10%. Simplest: withering then drying. White down, apricot liquor, sweet taste. Famous: Silver Needle, White Peony. Brewing: 90-95C.
4. Yellow Tea - Lightly Fermented
Fermentation: 10-20%. Yellowing process. Yellow leaves and liquor. Famous: Junshan Yinzhen. Brewing: 85-90C.
5. Oolong Tea - Semi-Fermented
Fermentation: 15-70%. Bruising creates green leaves with red edges. Rich floral aroma. Famous: Tieguanyin, Dahongpao. Brewing: 100C gaiwan.
6. Black Tea - Fully Fermented
Fermentation: 80-100%. Full oxidation creates theaflavins. Bright red liquor, sweet aroma. Famous: Lapsang Souchong, Keemun. Brewing: 90-100C.
7. Dark Tea - Post-Fermented
Microbial involvement during piling. Deep red liquor, aged aroma. Famous: Pu-er tea. Brewing: 100C.
8. Comparison Table
| Type | Ferment | Liquor | Aroma | Flavor |
|---|---|---|---|---|
| Green | 0% | Clear green | Fresh | Brisk |
| White | 5-10% | Apricot | Downy | Sweet |
| Yellow | 10-20% | Yellow | Gentle | Mellow |
| Oolong | 15-70% | Golden | Floral | Thick |
| Black | 80-100% | Bright red | Sweet | Smooth |
| Dark | Post | Deep red | Aged | Silky |
9. How to Choose?
By constitution: Hot types prefer green/white tea; cold types prefer black/dark tea. By season: Green tea in summer, black tea in winter. By taste: Fresh=green, Sweet=black, Aroma=oolong, Aged=dark.
Source: Compiled and analyzed based on publicly available industry data
1. Introduction
China is the birthplace of tea. Based on processing methods and fermentation degree, Chinese tea is classified into six major types: Green Tea, White Tea, Yellow Tea, Oolong Tea, Black Tea, and Dark Tea.
2. Green Tea - Unfermented
Fermentation: 0%. Fixing deactivates enzymes. Clear green liquor, fresh aroma, brisk taste. Famous: Longjing, Biluochun, Maofeng. Brewing: 80-85C.