The Different Types of Chinese Teas
Camelia Sinensis, most popularly known as Chinese tea bushes are grown in the mountains of tropical and subtropical regions of China where there is a more stable climate, sufficient humidity, adequate sunshine and fertile soil.
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 either green or black tea primarily because of partial fermentation. It has more of the green tea tastes but has smells of black tea. Oolong Chinese teas are thick flavored making it a favorite among tea lovers in southeast China and Taiwan. It is also the commonly used for Kung Fu Cha. Interestingly, Oolong tea, like Black teas contain natural elements that work in losing those excess fats and in 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.
The word, Flowered Tea means Scented teas are Chinese teas added with petals of flowers like grapefruit flower, sweet-scented osmanthus, rose, jasmine, gardenia and magnolia. These teas have either black tea, green or oolong tea as the base flavor. But, a strict rule is required as how many flower petals should be included on each type of tea. Example, green has not been fermented, so most of its natural substances are retained, oolong teas have been partially fermented, such that it is break down proteins and fats, and red or black teas have been fully fermented, so most of its natural elements has lost, but they contain the highest caffeine. Jasmine is remains to be the favorite 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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