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6 Major Types of Tea in China

We all know tea, one of the most popular beverages in the world, but do you really how many types of tea there are? In this article we will be talking about the different types of tea.

All tea comes the tea plant, just like all wine comes the grape. What makes the tea different is the different degree of oxidation.

 

Black tea

Fully fermented

Black tea is a type of tea that is more oxidized than oolong, green, and white teas. Black tea is generally stronger in flavor than the less oxidized teas.

 

Green Tea

Degree of fermentation: Unfermented

Green tea is a type of tea that have not undergone the oxidation process, drinking green tea regularly can prevent cancer, reduce fat and weight loss, as well as reduce nicotine damage to smokers.

 

 

Oolong tea

Half fermented

Oolong is a traditional semi-oxidized Chinese tea  produced through a process including withering the plant under strong sun and oxidation before curling and twisting. Oolong is especially popular in south China and among Chinese expatriates in Southeast Asia, as is the Fujian preparation process known as the Gongfu tea ceremony.

 

 

Yellow tea

lightly fermented

The process for making yellow tea is similar to that of green but with an added step of encasing and steaming the tea. This allows the tea to oxidize at a slower rate, producing a far more mellow taste.

 

 

Dark tea

Microbial Fermented

Not like other types of tea, Technically, dark tea is a tea that has gone through a secondary fermentation process. dark tea is shrouded in mystery, They are almost never seen in the West. For people who like delicate green tea, it is hard to get used to the strong and unique taste of Dark tea  at once while if they stick to drinking it, they would fall in love with the unique mellow flavor of dark tea.

READ  Top 10 Delicious and Popular Spicy Glutens in China

 

 

 White tea

Minimally Fermented

White tea is merely dried with no additional processing, tea buds and immature tea leaves picked shortly and allowed wither and dry in natural sun, however, that white tea is not rolled or oxidized, resulting in a flavor characterized as “lighter” than most green or traditional black teas.

Updated: April 28, 2019 — 1:50 PM

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