Type of Tea
Share
Tea can be categorized into six main types based on its fermentation level: green tea, white tea, yellow tea, oolong tea, black tea, and dark tea.
1. Green Tea
Green tea is characterized by what is known as the "Three Greens" (green dry leaves, green brew, and green leaf base). The processing involves steps like pan-firing, rolling, and drying. The pan-firing process uses high temperatures to quickly deactivate enzyme activity, preventing the oxidation of polyphenols, which contributes to its clear green brew. Traditional green tea is further classified into stir-fried, baked, sun-dried, and steamed categories.
2. White Tea
White tea features the "Three Whites" (white dry leaves, white brew, and white leaf base). Its processing is similar to traditional herbal medicine, requiring only withering until dry. Historically, white tea production was lengthy and resulted in a weaker aroma and taste. Newer processing techniques have introduced rolling and additional drying to enhance its aroma and flavor.
3. Oolong Tea
Primarily produced in Fujian, Guangdong, and Taiwan, oolong tea has several subcategories, including Northern Fujian oolong and Southern Fujian oolong. Oolong tea can be divided into red oolong and green oolong based on the degree of withering and fermentation. Red oolong undergoes heavier fermentation and is closer in quality to black tea, featuring the "Three Reds" (red dry leaves, red brew, and red leaf base). Notable examples include Taiwan's red oolong and Da Hong Pao. Green oolong, with lighter fermentation, is closer to green tea, exhibiting the "Three Greens." Famous types include Tieguanyin and Dongding oolong. Recent years have seen significant changes in processing techniques to meet consumer demands.
4. Black Tea
Black tea is distinguished by the "Three Reds" (red dry leaves, red brew, and red leaf base). Its unique processing includes withering and fermentation through enzymatic oxidation, utilizing enzymes within the fresh leaves.
5. Dark Tea
Dark tea is recognized by the "Three Blacks" (black dry leaves, black brew, and black leaf base) and involves a specific microbial fermentation process known as pile fermentation. Dark tea is categorized by origin, including Hubei old green brick tea, Hunan dark tea, Sichuan dark tea, and Yunnan-Guangxi dark tea. Hunan dark tea features varieties such as Xiangjian, Fu brick tea, black brick tea, and flower brick tea. Sichuan dark tea is commonly referred to as Sichuan border tea, divided into southern and western border teas. Yunnan-Guangxi dark tea includes ripe Pu'er tea and Guangxi Liu Bao tea. Initial processing of dark tea refers to black毛茶 (mao tea) that has undergone pile fermentation, while market offerings include processed teas made through screening, blending, steaming, pressing, and drying.
This overview provides a clear understanding of the different types of tea based on their fermentation levels and processing characteristics.