The Art of Chinese Tea: Understanding the Six Types of Tea
In China, tea is categorized into six major types based on differences in processing and fermentation levels. Each type of tea carries its own unique aroma, taste, and health benefits. Understanding these categories allows tea lovers to better appreciate the depth and artistry of Chinese tea culture.
1. The Six Levels of Tea Fermentation
Tea Type Degree of Fermentation
Green Tea Unfermented
White Tea 10–20% fermented
Yellow Tea 20–30% fermented
Oolong (Qing Tea) 30–60% fermented
Black Tea (Hong Tea) 80–90% fermented
Dark Tea (Hei Tea) Fully fermented
The higher the degree of fermentation, the milder and warmer the tea’s nature becomes — making it gentler on the stomach. For example, black tea and dark tea are ideal for those with weak digestion.
In contrast, unfermented or lightly fermented teas like green and white teas are cooling in nature and suitable for summer drinking, but should be consumed moderately by people with weak spleen or stomach.
2. Characteristics of the Six Types of Chinese Tea
(1) Green Tea – “Clear Soup and Green Leaves”
Green tea accounts for over twice the consumption of all other tea types combined in China, making it the most widely produced tea category. It represents about 70% of the global green tea trade.
Main Benefits:
Rich in tea polyphenols, green tea has strong antioxidant and anti-radiation properties — ideal for people who spend long hours in front of a computer.
Main Types: Steamed, Sun-dried, Baked, and Pan-fired Green Tea
Features:
Bright green leaves and liquor, fresh aroma, and pure, slightly astringent taste.
Processing:
Fresh leaves → Withering → Fixation (Kill-green) → Rolling (Shaping) → Drying
Brewing Tips:
Use water at 80–90°C (176–194°F). Slowly pour the water to awaken the tea, keeping the flavor fresh and extending the number of infusions.
Representative Teas:
West Lake Longjing, Dongting Biluochun, Anhua Songzhen, Taiping Houkui, Huading Yunwu.
(2) White Tea
White tea is minimally processed — not pan-fired or rolled — retaining its fine silvery hairs, giving it a white, downy appearance.
Main Benefits:
Known as “women’s tea,” white tea contains active enzymes that promote fat metabolism and help regulate blood sugar and cholesterol. It is suitable for people with high blood pressure, cholesterol, or blood sugar.
Main Types: Baihao (White Hair) and Baiye (White Leaf).
Features:
Delicate buds, natural shape, clean aroma, and sweet, mellow taste.
Processing:
Fresh leaves → Withering (sun-drying) → Drying
Brewing Tips:
Use 85°C (185°F) water. For aged white tea, higher temperature enhances sweetness and depth.
Representative Teas:
White Peony (Bai Mudan), Silver Needle (Baihao Yinzhen), Gongmei, and Shoumei.
(3) Yellow Tea – “Yellow Soup and Yellow Leaves”
Main Benefits:
Contains digestive enzymes that help with appetite and digestion — suitable for people who exercise less or have weak digestion.
Main types: Yellow Bud Teas, including Huangya (Yellow Sprout), Small Yellow Bud, and Large Yellow Bud varieties.
Features:
Golden-yellow color, bright infusion, mellow and smooth taste.
Processing:
Fresh leaves → Fixation → Rolling → “Yellowing” (Sealed oxidation) → Drying
Brewing Tips:
Use water around 85°C (185°F). Avoid covering the lid to prevent astringency.
Representative Teas:
Junshan Silver Needle (Hunan), Mengding Yellow Bud (Sichuan), Beigang Maojian (Hunan), Wenzhou Yellow Tea, and Luoshan Yellow Tea (Anhui).
（4）Oolong Tea (Qing Tea) – “Green Leaves with Red Edges”
Oolong, or semi-fermented tea, bridges the freshness of green tea and the richness of black tea.
Main Benefits:
Known as the “beauty tea,” Oolong helps reduce cholesterol and aids digestion — suitable for people managing weight.
Main Types: Northern Fujian Oolong, Southern Fujian Oolong, Guangdong Oolong, and Taiwan Oolong.
Features:
Mature leaves, complex aroma, sweet aftertaste, and the characteristic “red edges and green center.”
Processing:
Fresh leaves → Withering → Tossing (oxidation) → Fixation → Rolling → Drying
Brewing Tips:
Use boiling water (100°C / 212°F). For strip-shaped teas (like Wuyi Rock Tea), pour and pour out quickly; for ball-shaped teas (like Tieguanyin), allow the leaves to open before shortening the infusion time.
Representative Teas:
Northern Fujian: Wuyi Rock Tea (Da Hong Pao, Rougui, Shuixian, etc.)
Southern Fujian: Tieguanyin, Golden Osmanthus
Guangdong: Phoenix Dancong, Phoenix Shuixian
Taiwan: Dongding Oolong, Pouchong Tea
（5）Black Tea – “Red Leaves and Red Soup”
Black tea is fully oxidized, giving it a bright red color and a mellow, sweet flavor.
Main Benefits:
Warming to the stomach, aids blood circulation, and helps with digestion. Ideal for people with weak digestion or heart conditions.
Main types: Souchong (a small-leaf black tea), Gong fu-style tea, and Broken Tea.
Features:
Glossy dark dry leaves, bright red liquor, and sweet aroma with malt or caramel notes.
Processing:
Fresh leaves → Withering → Rolling → Fermentation → Drying
Brewing Tips:
Brew with 95°C (203°F) water for aroma release; 80–85°C (176–185°F)** for drinking. Avoid long steeping — pour out quickly for a clean, sweet taste.
Representative Teas:
Lapsang Souchong, Jin Jun Mei, Yunnan Dianhong, Keemun (Qimen), Fujian Gongfu, and Hunan Red.
(6) Dark Tea (Hei Cha)
Main Benefits:
Helps reduce fat, regulate blood pressure, and improve digestion. Ideal for people with metabolic or digestive issues.
Main Types: Hunan Dark Tea, Hubei Qing Tea, Sichuan Border Tea, and Yunnan–Guangxi Dark Tea.
Features:
Dark brown leaves, amber or reddish liquor, mellow taste with aged aroma. Aged teas develop rich “woody” or “herbal” notes.
Processing:
Fresh leaves → Fixation → Rolling → Piling (Fermentation) → Drying → Refining
Brewing Tips:
Use 90–93°C (194–199°F) water. Pour along the cup wall instead of directly onto the leaves. Rinse the leaves twice before drinking.
Representative Teas:
Hunan Anhua Dark Tea (Fu Brick, Hua Brick, Tianjian), Hubei Qing Brick, Sichuan Kang Brick, and Wuzhou liubao tea.
3. Tea Storage Essentials
To maintain quality, always follow the three golden rules of tea storage:
(1)Keep dry
(2)Avoid light
(3)Stay odor-free
For delicate teas like green and yellow tea, seal and refrigerate to preserve freshness.
For fermented teas like red, white, and dark tea, store at room temperature in a dry, dark, odor-free place.
