The Six Categories of Chinese Tea Explained

Introduction

Chinese tea is traditionally divided into six main categories, each distinguished by its unique processing method and resulting characteristics.

1. Green Tea

Green tea undergoes minimal oxidation. The leaves are heated shortly after picking to stop enzymatic activity.

• **Flavor**: Fresh, grassy, vegetal
  
  • **Temperature**: 70-85°C
    
    • **Examples**: Longjing, Bi Luo Chun, Mao Jian

    2. White Tea

  White tea is the least processed, with only withering and drying. No rolling or oxidation.

• **Flavor**: Delicate, sweet, floral
  
  • **Temperature**: 75-85°C
    
    • **Examples**: Bai Hao Yinzhen, Bai Mu Dan

    3. Yellow Tea

  Yellow tea is a rare category with a unique "smothering" process that gives it a yellow color and mellow taste.

• **Flavor**: Mellow, sweet, slightly nutty
  
  • **Temperature**: 75-85°C
    
    • **Examples**: Junshan Yinzhen, Meng Ding Huang Ya

    4. Oolong Tea

  Oolong tea undergoes partial oxidation, ranging from 10-70%. The leaves are shaken to bruise edges.

• **Flavor**: Aromatic, complex, floral to toasty
  
  • **Temperature**: 85-100°C
    
    • **Examples**: Tieguanyin, Da Hong Pao, Dong Ding

    5. Black Tea

  Black tea is fully oxidized, turning the leaves dark brown and producing rich, robust flavors.

• **Flavor**: Rich, malty, fruity, floral
  
  • **Temperature**: 90-100°C
    
    • **Examples**: Keemun, Dianhong, Assam

    6. Dark Tea

  Dark tea undergoes post-fermentation, allowing microbial activity to transform the tea over time.

• **Flavor**: Earthy, mellow, smooth
  
  • **Temperature**: 95-100°C
    
    • **Examples**: Pu-erh, Liu Bao

    Beyond the Six

  In recent years, scented teas and blended teas have gained popularity, expanding the tea landscape.