Chinese Green Tea
Chinese green tea is the most common and oldest form of tea in China. It has been relished in China for thousands of years. Green tea is manufactured from the tea plant’s young shoots, and the tea leaves are dried and processed depending on the type of tea wanted. Green tea processing procedures are separated into three categories: water removal, rolling, and drying. Green tea is traditionally light in colour and has a strong, astringent taste. It is principally produced in Jiangxi, Anhui, and Zhejiang provinces. West Lake Dragon Well Tea, made in Hangzhou, is the most well-known green tea.
Yellow Tea
Yellow tea is made by naturally drying moist tea leaves. It has a unique scent that is comparable to that of red tea, but its flavour is closer to that of green and white teas. Yellow tea is also used to denote the high-quality tea offered to emperors because yellow was the typical imperial hue. Yellow tea is produced in China’s Hunan Province and is the most popular yellow tea in the country.
White Tea
White tea is made from unfermented, uncured green tea that has been dried swiftly. It is native to Fujian Province and has a lighter colour than other forms of tea, as well as a subtle, delicate flavour. White tea gained its name from the practice of poor Chinese people serving plain boiling water to guests in the absence of tea.
Oolong Tea
Oolong tea are commonly known as blue tea, is an unfermented tea with distinct properties. Oolong tea is a combination of green and red teas that has the greatest flavours and aromatic properties of each. Oolong tea, often known as green leaves with a red edge, is considered to help in fat breakdown and is popular as a weight loss tool and beauty enhancer.
Black Tea
The second most popular form of Chinese tea is black tea. It is prepared from wilted, rolled, fermented, and dried young shoots of tea leaves. The final infusion has a gorgeous crimson colour and a light fragrant scent.
Dark Tea
Dark tea is a type of post-fermented tea that goes through a fermentation process helped by microorganisms. Water removal, first-time rolling, heaping, second rolling, baking, and drying are the six stages in total. Dark tea is widely accepted to have originated in the 16th century in Anhua City, Hunan Province.
Pu’er Tea
is technically a black tea, but due of its distinct characteristics, it merits its own category. Pu’er tea, which originated in Yunnan Province, has a 2,000-year history. According to the Yunnan government, Pu’er tea must be tea grown from a large-leaf type of a plant growing in a specific location and then processed into compressed tea or brick tea using a specific method.