Classification of Chinese Tea
China is the homeland of tea and has a long history of tea culture.?Chinese tea can?be classified into six major categories: green tea,?black tea,?oolong tea,?white tea,?yellow tea, and dark tea.
Green tea?is the most widely consumed type of tea in China. It is made from?unfermented tea leaves?and has a fresh, delicate taste. Popular varieties include Longjing (Dragon Well) tea from Hangzhou and?Bi Luo Chun tea?from Suzhou.
Black tea, also known as?red tea?in China, is fully fermented and has a strong, robust flavor. It is typically grown in the southwestern provinces of Yunnan, Sichuan, and Fujian. Famous varieties include Keemun tea from Anhui and?Dian Hong tea?from Yunnan.
Oolong tea is a partially fermented tea that has a complex flavor profile. It is grown in the southern provinces of Guangdong and Fujian. Notable varieties include?Tie Guan Yin?(Iron Goddess) tea from Fujian and Da Hong Pao (Big Red Robe) tea from Wuyi Mountain.
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White tea is made from young tea leaves and buds that are lightly steamed and dried. It has a delicate, sweet taste and is grown primarily in the northeastern province of Fujian. Popular varieties include Bai Hao Yinzhen (Silver Needle) tea and Bai Mu Dan (White Peony) tea.
Yellow tea is a rare and expensive type of tea that is made from tea leaves that are lightly fermented and then dried. It has a mellow, sweet taste and is grown mainly in the southern province of Hunan. Famous varieties include?Junshan Yinzhen?(Silver Needle) tea and Huoshan Huangya (Yellow Buds) tea.
Dark tea, also known as post-fermented tea or black tea in China, is made from tea leaves that have been fermented and aged. It has a strong, earthy flavor and is typically consumed in the southwestern province of Yunnan. Popular varieties include Pu-erh tea and Liu Bao tea.
In conclusion,?Chinese tea?is rich in variety and has a long history of cultivation and consumption. Each type of tea has its own unique?flavor profile?and?health benefits, making it a beloved beverage around the world.