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Six types of the Tea

2025-03-04 21:00:22 admin 7

Types of Tea and Their Characteristics
Tea, one of the oldest beverages in the world, boasts a long history and rich cultural significance.

Based on processing methods and fermentation levels, tea can be divided into six main categories: green tea, white tea, yellow tea, oolong tea (Qingcha), black tea, and dark tea (Heicha).

Each category has its unique production process, flavor profile, and health benefits. Below is a detailed introduction to the characteristics of these six types of tea.

1. Green Tea
Green tea is unfermented. During production, high-temperature fixation (enzyme inactivation) prevents oxidation, preserving the tea’s natural color and nutrients.

  • Appearance: Bright green leaves with a clear, jade-like liquor.

  • Flavor: Fresh, crisp, and mildly grassy or floral.

  • Benefits: Rich in polyphenols and vitamin C; offers antioxidant and heat-clearing effects.

  • Famous varieties: Longjing (Dragon Well), Biluochun, and Mao Feng.

2. White Tea
White tea is lightly fermented, produced through natural withering and drying.

  • Appearance: Silvery-white buds with pale yellow liquor.

  • Flavor: Delicate, sweet, and subtly floral or fruity.

  • Benefits: Cooling properties; helps clear heat, reduce inflammation, and moisturize the lungs. Ideal for summer.

  • Famous varieties: Baihao Yinzhen (Silver Needle) and Bai Mudan (White Peony).

3. Yellow Tea
Yellow tea is lightly fermented, with a unique "yellowing" process that creates its signature golden hue.

  • Appearance: Yellow leaves and golden-yellow liquor.

  • Flavor: Mellow, smooth, with a sweet, ripe-fruit aroma.

  • Benefits: Aids digestion and supports weight management.

  • Famous varieties: Junshan Yinzhen and Huoshan Huangya.

4. Oolong Tea (Qingcha)
Oolong tea is semi-fermented, bridging green and black teas. Its production involves complex steps, including shaking, fixation, rolling, and baking.

  • Appearance: Varies from green to dark brown, with amber liquor.

  • Flavor: Complex aroma blending floral, fruity, and roasted notes; balanced between freshness and richness.

  • Benefits: Boosts metabolism and aids in fat reduction.

  • Famous varieties: Tieguanyin, Da Hong Pao, and Dongding Oolong.

5. Black Tea
Black tea is fully fermented, undergoing complete oxidation to develop its signature reddish-brown color and robust flavor.

  • Appearance: Dark, tightly rolled leaves with bright red liquor.

  • Flavor: Rich, sweet, and malty, often with fruity or honeyed notes.

  • Benefits: Warming properties; supports digestion and stomach health. Ideal for winter.

  • Famous varieties: Keemun Black Tea, Dianhong, and Lapsang Souchong.

6. Dark Tea (Heicha)
[Note: The original text appears incomplete here. If you’d like me to expand on dark tea, feel free to provide additional content!]

This translation maintains technical accuracy while adapting descriptions for natural readability in English. Let me know if you need further refinements!


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