Overview of Chinese Tea Categories and Processing
Chinese tea is categorized into six major types based on processing methods and oxidation levels. The core of tea production is controlling enzyme activity to alter color, aroma, and taste through a sequence of steps: Picking → Withering → Fixation (Kill-green) → Rolling → Fermentation (Oxidation) → Drying.
| Tea Type | Oxidation Level | Core Process | Key Characteristics | Examples |
|---|---|---|---|---|
| Green Tea | Non-fermented | Picking → Fixation → Rolling → Drying | Fresh, green color, natural flavor | West Lake Longjing, Biluochun |
| White Tea | Slightly fermented | Withering → Drying | Mild aroma, light taste, minimal processing | Silver Needle, White Peony |
| Yellow Tea | Lightly fermented | Fixation → Rolling → Yellowing (Men Huang) → Drying | Mellow taste, yellow liquor | Junshan Yinzhen |
| Oolong Tea | Semi-fermented | Withering $\rightarrow$ Bruising $\rightarrow$ Fixation $\rightarrow$ Rolling $\rightarrow$ Drying | Complex aroma, layered taste | Tie Guan Yin, Da Hong Pao |
| Black Tea | Fully fermented | Withering → Rolling → Fermentation → Drying | Red liquor, rich aroma, bold taste | Qimen Black Tea, Dianhong |
| Dark Tea | Post-fermented | Fixation → Rolling → Heaping (Wo Dui) → Drying $\rightarrow$ Aging | Aged aroma, mild nature, long shelf-life | Pu-erh Ripe Tea, Anhua Black Tea |