Chinese tea is mainly divided into six categories based on the degree of fermentation and processing technology: green tea, white tea, yellow tea, oolong tea, black tea, and black tea.
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- Green tea
Green tea is a non fermented tea that retains the natural green color and nutritional components of tea leaves, with a fresh taste and high antioxidant content. Representative varieties include West Lake Longjing, Biluochun, Mount Huangshan Maofeng, etc.
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. - White tea
White tea belongs to micro fermented tea, with a simple production process mainly through sun drying or low heat drying. Its characteristics are complete buds in appearance, clear yellow green soup color, and a light and sweet taste. Representative varieties include White Hair Silver Needle, White Peony, etc.
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. - Yellow tea
Huangcha is a lightly fermented tea that undergoes a “muffled yellowing” process during production, resulting in a unique characteristic of yellow soup and yellow leaves. Representative varieties include Junshan Silver Needle, Mengding Yellow Bud, etc.
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. - Green tea (oolong tea)
Green tea is a semi fermented tea that combines the fragrance of green tea with the richness of black tea. Representative varieties include Tie Guan Yin, Da Hong Pao, Phoenix Dancong, etc.
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. - Black tea
Black tea is a fully fermented tea with the characteristics of red soup, red leaves, and a sweet and mellow taste. Representative varieties include Qimen black tea, Zhengshan small variety, Dianhong, etc.
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. - Black tea
Black tea is a post fermented tea with a black appearance, a reddish brown soup color, and a rich and mellow taste. Representative varieties include Pu’er tea, Anhua black tea, Liubao tea, etc.
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These six major types of tea have their own characteristics, suitable for different populations and drinking scenarios, and are an important part of Chinese tea culture.