Chinese Tea Classification
Chinese tea classification is a comprehensive system that categorizes teas based on various factors such as processing methods, growing conditions, and regional characteristics. Here are the main categories of Chinese tea based on their processing methods:
- Green Tea (绿茶 – Lǜ Chá):
- Processing: Green tea is non-oxidized, meaning the freshly picked leaves are quickly heated (usually by steaming or pan-firing) to prevent oxidation. This preserves the green color and fresh flavor.
- Examples: Famous types include Longjing (Dragon Well) from Hangzhou, Biluochun from Jiangsu, and Maojian from Henan.
- White Tea (白茶 – Bái Chá):
- Processing: White tea is minimally processed, with the leaves typically allowed to wither and dry naturally in sunlight. It undergoes minimal oxidation.
- Examples: Silver Needle (Baihao Yinzhen) and White Peony (Bai Mudan) are popular varieties from Fujian province.
- Yellow Tea (黄茶 – Huáng Chá):
- Processing: Yellow tea undergoes a slight oxidation and a unique “yellowing” process where the leaves are gently heated and then covered to allow slight oxidation to occur.
- Examples: Junshan Yinzhen from Hunan and Meng Ding Huangya from Sichuan are well-known yellow teas.
- Oolong Tea (乌龙茶 – Wūlóng Chá):
- Processing: Oolong tea is semi-oxidized, meaning the leaves are partially oxidized before they are curled or twisted to develop complex flavors ranging from light and floral to dark and roasted.
- Examples: Tieguanyin from Fujian, Da Hong Pao from Wuyi Mountains in Fujian, and Dong Ding from Taiwan are famous oolong teas.
- Black Tea (红茶 – Hóng Chá):
- Processing: Black tea undergoes full oxidation, where the leaves are allowed to fully ferment before drying. This process gives black tea its characteristic dark color and robust flavor.
- Examples: Keemun from Anhui, Dianhong from Yunnan, and Lapsang Souchong from Fujian are well-known black teas in China.
- Dark Tea (黑茶 – Hēi Chá):
- Processing: Dark tea, also known as post-fermented tea, undergoes microbial fermentation after the leaves are dried and compressed. It can continue to age and develop deeper flavors over time.
- Examples: Pu’er from Yunnan, including both raw (sheng) and ripe (shou) varieties, are the most famous dark teas in China.
Each category of Chinese tea has its own distinct characteristics in terms of flavor, aroma, appearance, and brewing methods. These classifications help tea enthusiasts and consumers navigate the wide variety of teas available and appreciate the diversity within Chinese tea culture.
