If you've ever visited a Chinese teahouse, you'll know that there are a wide variety of teas to sample. Genuine Chinese teas, on the other hand, which come from the Camellia sinensis tree, are divided into six kinds, each resulting from a different processing sequence.
Green tea, white tea, yellow tea, oolong tea, black tea, and dark tea are the six different varieties of tea. The use of colors to classify the different types of tea, on the other hand, can be a little perplexing. After processing, the leaves of each type of tea have a distinct appearance, and in the west, teas are frequently classified by their color (such as black or green).
Fermentation is an important element of the tea-making process, and it is this stage that gives rise to the many types. (The term 'fermentation' is also used to describe the process of converting sugar to alcohol in the manufacturing of beer and wine, but this is not the same as tea 'fermentation.') When it comes to tea, the term oxidation refers to what happens when the leaves are exposed to air. Teas that have been fully fermented, such as black (or red) teas, are withered and rolled to allow the leaves to totally oxidize. Heat is added for fermentation, by pan fire or steaming. Fermentation is limited and managed in green teas by applying heat to the leaves very immediately after plucking, preserving the grassy tastes and minerals.
White Tea
White tea ('bai cha') has the least amount of processing of any tea. White tea was traditionally plucked just a few days a year in China, when fine white hairs developed on the delicate plants. To avoid oxidation, the tea shoots are allowed to wither and then dried.
White Hair Silver Needle and White Peony are two types of white tea made in Fujian that are good representations of white tea. The scents and tastes of the tea are subtle.
Oolong Tea
In that, it is a semi-fermented tea, yet the finishing procedure is similar to green tea, this tea falls midway between black and green tea. It's wilted, damaged, and oxidized to some extent. It contains both green tea's fresh, crisp flavor and black tea's deep, sweet scent. It is mostly grown in Fujian and Guangdong provinces, as well as Taiwan.
There are also several unique and noteworthy oolong teas, such as Tie Guanyin from Anxi, Fujian, which is near to a holy experience when consumed; Wuyi rock tea is a delicate oolong and the most well-known; and Red robe, which has a 300-year history and is the greatest Wuyi rock tea.
Oolong tea is thought to minimize the risk of heart disease, obesity, cancer, and diabetes, as well as being high in disease-fighting antioxidants, reducing inflammation, supporting a healthy brain, and preventing bone loss.
Dark Tea
Dark tea (also known as black tea or 'hei cha') was created by accident. Because tea had to be transported over great distances by sea and on horseback, the tea's composition was altered by alternating moist and dry conditions, imparting it a blackish-brown color. Nonetheless, the tea's smell was unique, and this sort of tea, known as Pu'er tea, quickly became a local favorite, and it has been purposefully grown in Yunnan province for 2,000 years. Although the Chinese word means 'black tea,' it is not the same as what we call tea in the West (which Chinese know as red tea).
Raw Pu'er, which is prepared by simply sun-drying the leaves, and Ripe Pu'er, which is made by sprinkling water over a 'heated pile' of leaves to encourage fermentation, are the two forms of Pu'er. The longer it is kept, the better it tastes, with raw Pu'er tasting finest after around 10 years and mature Pu'er smelling best after 2 or 3 years.
Pu'er tea has lesser antioxidant content than white or green tea since it has been totally oxidized, yet it has been linked to a variety of health advantages, including weight loss, decreased blood cholesterol, and cardiovascular protection.
Green Tea
Green tea ('lu cha') is the most popular and oldest form of Chinese tea, as well as the most widely manufactured. The tea leaves have not been oxidized or wilted. To eliminate the moisture and bring out the smell, the leaves are carefully steamed, fried, and sun-dried.
Because of where the trees were grown, the Chinese green tea kind has a variety of well-known variants. West Lake is a body of water located in the Longjing tea has been famous and exceptional since the Tang period when tea was already being grown near West Lake. The tea is prized for its elegantly formed leaves, vibrant green color, rich scent, sweet flavor, and lingering aftertaste.
Maojian tea, which is cultivated on Mount Huangshan in Anhui Province, is also regarded as exceptional. The tea itself tastes fresh and pure, with a lasting aftertaste, and the leaves are coated in fine white hairs and shaped like mountains.
Then there's Bilochun tea from Jiangsu's Mount Dongting, which is prized for its delicious scent. It's advised to sip it in glass since watching the curled leaves unfurl as the hot water is poured is so enjoyable. Sweet Dew of Mengding, a green tea from the Sichuan region, is considered a heavenly, celestial tea because of its link with Buddhism. The tea is soft, green, and juicy, and the second brew is even better.
Green tea is the healthiest tea to consume since it is high in antioxidants and minerals that have great anti-aging properties. It has a number of advantages, including increased cognitive function, fat reduction assistance, and a reduced risk of cancer.
Yellow Tea
Another lucky accident was the discovery of yellow tea ('Huang cha'). If the leaves were not properly dried after being done, kneaded, and twisted during preparing green tea, they would become yellow. People initially mistook the tea for poor green tea, but over time, they grew to appreciate the unique flavor, and it finally became one of the six primary varieties of tea. The tea is unwilled and unoxidized, but it has been fermented by allowing it to get yellow.
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