Six Types of Chinese Tea and How They Differ

China’s tea culture spans thousands of years—and with it, a detailed system for classifying tea. The key factor that differentiates each type? Oxidation, or how much the tea leaves are allowed to react with oxygen during processing.

Here’s a simplified breakdown of the six main types of Chinese tea, and what they’re best known for:

✅ Green Tea

Oxidation: 0%
Processing: Steamed or pan-fired to preserve freshness
Taste: Crisp, vegetal, sweet
Pairs with: Light meals, warm weather
Health highlight: Rich in EGCG, a powerful antioxidant

✅ White Tea

Oxidation: Slight natural oxidation
Processing: Sun-dried with minimal handling
Taste: Subtle, floral, cooling
Best for: Relaxing afternoons
Health: Calms the nervous system

✅ Yellow Tea

Oxidation: Low
Processing: Light steaming and "sealed yellowing" fermentation
Taste: Smooth, sweet, less grassy than green
Best for: Tea drinkers who want a gentler alternative to green tea

✅ Oolong Tea

Oxidation: 10–80%
Processing: Withering, bruising, rolling, roasting
Taste: Complex—floral to roasted
Best for: Pairing with desserts or fatty food
Health: Believed to aid metabolism

✅ Black Tea

Oxidation: 100%
Processing: Fully oxidized, sometimes smoked or sun-dried
Taste: Bold, malty, fruity
Best for: Morning energy
Health: May support heart health

✅ Dark Tea (Pu-erh)

Oxidation: Post-fermented
Processing: Aged with microbial cultures
Taste: Earthy, thick, mellow
Best for: Cold days, after heavy meals
Health: Supports gut health, cholesterol balance

Conclusion:
The beauty of Chinese tea lies in its diversity. Whether you want something bold or soothing, energizing or relaxing—there’s a category for every need.
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