The Different Types of Chinese Teas

Camelia Sinensis, the scientific name of Chinese tea bushes, is grown in the mountains in China, in the tropic and subtropic regions, where stable climate, enough humidity and sunshine, and fertile soil are present.

Chinese tea is classified according to method of preparation, quality, and where it is grown. The main methods of preparing Chinese tea leaves are fermentation, heating or drying, and fortification with other raw ingredients like flowers, special herbs or fruits. Theses methods deliver the unique taste of the tea leaves.

Green Tea are freshly-picked Chinese tea leaves which do not undergo the process of fermentation. Green tea only is only processed naturally through heating or drying in order to keep its original green color and retain most of its natural health elements such as polyphenols and chlorophyll. Green tea is mostly cutivated all throughout China and is the most popular in its class. It is known to contain the most medicinal value and the lowest caffeine level.

Red and Black Teas are types of Chinese teas that are interchangeably used depending on the place. Red tea is Black tea as classified by westerners. These types of teas are wholly processed in fermentation giving them the strongest flavor and color. Unlike other Chinese teas, red and black teas have flavors that lasts for long. They have the highest content of caffeine. They are also widely grown in the regions of west and northwest China, because they are known as Weight-watchers’ gospel. Red or black Chinese teas are known to clean up the digestive channels because of it emulsifies fats and cholesterol.

Oolong Tea is green or black tea primarily because it is partially fermented. It taste more of the green tea but has smells like black tea. Oolong Chinese teas are thick to taste that’s why it is a favorite among tea drinkers in southeast China and Taiwan. They are also the widely used for Kung Fu Cha. Interestingly, Oolong teas, similar to Black teas have natural substances that work great to loosen excess fats and lower cholesterol levels.

Pu-erh or Puer Teas are as Compressed Chinese teas. They are wholly fermented for several years such that they are compact, which gives compressed teas the unique earthly taste. Puer teas are compressed artistically, however it’s shaped depends on the creativity of its maker. Puer Chinese tea are very common in the west and southwest regions of China. To allow continued fermentation, compressed Chinese teas should be stored openings for air at moderate temperature. Puer matures like wine, the longer are the years of fermentation, the higher is its value.

Flowered or Scented Tea are basically chinese teas added with flower petals of jasmine, gardenia, magnolia, grapefruit flower, sweet-scented osmanthus and rose. The base of the scented tea could either be green tea, red or black tea and oolong tea. However, there is a strict standard on the quantity of flower petals that should be added on each tea type. For example, since green is not fermented, most of its natural substances are present, oolong teas are partially fermented, such that it is effective for breaking down proteins and fats, and red or black teas has undergone full fermentation, so 90% of its potency has lost, but it has the highest caffeine level. Jasmine remains to be the most commonly used as Flower tea.

White Tea or Yellow Teas roasted green teas that it is colored white or yellow, depending on how they are the processed. White teas are the types of Chinese tea with the lightest taste and scent and it contain the lowest level of caffeine. Some well-loved Chinese white or yellow teas are Shou Mei, Bai Mu Dan and Yin Zhen Bai Hao.

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