Five Different Types Of Chinese Teas

Coalesced well into the culture of China, tea is quintessential to the country’s culinary practices. Tea, having being originated here, carries a unique national importance.

Mainly grown in the tropical regions, there are diverse varieties of teas that are classified on the basis of their origin, method of preparation, and processing techniques involved.

Green Teas

These are most common types of tea that are manufactured in China. The leaves are exposed to slight oxidation (fermentation) so that its antioxidant nature is well preserved. These are synthesized from Carmellia sinensis plant.

Dragon Well:

This green tea is grown over the hilly tracts of Tieh Mu and is known for its aromatic and mellifluous flavor. Commonly known as Lung Ching, this herbal tea is characterized by its almost flat leaves.

Its caramel-like taste leaves you with grassy zing as you gulp it down your throat. Being a type of green tea, it is loaded with a multitude of benefits like antioxidant properties that help in fighting against diseases such as blood pressure, cancer, and cholesterol related ailments.

Bi Luo Chun:

Another popular green tea of China is Spring Snail or Bi Luo Chin. Rolled in the form of a snail, the tea carries floral aroma and fruity taste. Considered quiet high in quality terms, this tea is widely grown in the area covering Jiangsu province.

Red/Black Teas

The black teas are known to have strong flavors and containing more caffeine as compared to other varieties. These are prepared by opening the leaf surfaces and oxidating them

Qi Men:

The leaves of this red/black tea are identified by elongated and thinly shaped leaves. This type was introduced in China by Yu Qianchen who experimented over green tea leaves and came forward with this Qi Men.

One of the strong teas, this red tea has fruity and flowery aroma and it resembles plum, pine, and orchid fragrances. Keemun Gongfu, Keemun Mao Feng, Hubei Keemun are some of its varieties. Some other black teas are Hainaan, Orange Pekoe, and Dian Hong.

White Teas

These are less oxidized as compared to the black ones. The leaves are dried naturally and do not need panning or rolling. They are only slightly processed so that they do not loose their characteristic properties. Only the leaves covered with white hair are plucked and processed. Its varieties include Big White, Narcissus, and Vegetable White.

Oolong Teas

They stand midway to green and black varieties. In order to retain the benefits of both types, they are only semi fermented. The leaves are dried under sun, withered, fermented, and dried.

Depending upon the degree of fermentation, there are a number of varieties of oolong type. While some of them taste flowery sweet, others have either green or roasted aromas. Their rolling styles also differ from each other. Red Robe, Gold Turtle, Iron Monk, and Cassia are some of the known oolong types.

Peru Teas

These are categorized as post-fermented types; the oxidation process is carried after the leaves are dried and rolled. They are made to shape like bricks or cubes and are deliberately aged for many years. This results in their typical earthy smell.