What are the categories of tea

The classification of tea is mainly based on the degree of fermentation and production process. The six common types of tea are as follows:

1.Green tea

  • Fermentation degree: no fermentation (0%)
  • Features: emerald green color, refreshing fragrance, rich in tea polyphenols.
  • Representative teas: Longjing, Biluochun, Huangshan Maofeng.

2. White tea

  • Fermentation degree: slightly fermented (5%-10%)
  • Features: silvery white color, light taste, with natural floral fragrance.
  • Representative teas: Baihao Yinzhen, Bai Mudan, Shoumei.

3. Yellow tea

  • Fermentation degree: slightly fermented (10%-20%)
  • Features: yellow-green color, mellow taste, with a unique "muffled yellow" fragrance.
  • Representative teas: Junshan Yinzhen, Huoshan Huangya, Mengding Huangya.

4. Oolong tea (green tea)

  • Fermentation degree: partially fermented (10%-70%)
  • Features: rich aroma, complex taste, with both the fragrance of green tea and the mellowness of black tea.
  • Representative teas: Tieguanyin, Dahongpao, Fenghuang Dancong.

5. Red tea

  • Fermentation degree: fully fermented (80%-90%).
  • Features: reddish brown in color, mellow in taste, with sweet or fruity aroma.
  • Representative teas: Keemun black tea, Zhengshan Xiaozhong, Dianhong.

6. Black tea

  • Fermentation degree: post-fermentation (changes over time)
  • Features: dark brown in color, mellow in taste, with aged aroma.
  • Representative teas: Pu'er tea, Liubao tea, Anhua black tea.

Other categories

  • Reprocessed tea: such as jasmine tea, osmanthus tea, etc.
  • Compressed tea: such as Pu'er tea cake, Tuo tea, etc.

Each type of tea has different flavors and effects due to different fermentation degrees and processes.

Back to blog