Six types of the Tea
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)
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