Table of Contents
1. Introduction
- The history and cultural background of tea
- An overview of the six major types of tea in China
2. The spread of tea
- The origin and domestic spread of tea
- The internationalization of tea culture
3. Green tea (Lǜ Chá)
- Production process and characteristics
- Health benefits
4. Black tea (Hóng Chá)
- Production process and characteristics
- Health benefits
5. Oolong tea (Wū Lóng Chá)
- Production process and characteristics
- Health benefits
6. White tea (Bái Chá)
- Production process and characteristics
- Health benefits
7. Yellow tea (Huáng Chá)
- Production process and characteristics
- Health benefits
8. Black tea (Hēi Chá)
- Production process and characteristics
- Health benefits
9. Conclusion
- The culture and charm of Chinese tea
- The experience and value of tea tasting tour
China is the home of tea trees and the country where wild tea trees were first discovered and found in the largest number.
Tea, which originated in the Shennong era, has accompanied Chinese culture through thousands of years of history and has become an important part of Chinese civilization. Chinese tea culture has a long history, blending the thoughts of Confucianism, Taoism and Buddhism. It is unique, timeless and everlasting.
Tea not only brings health and pleasure to the Chinese people, but also makes great contributions to global health and well-being. The ancestor of Chinese tea is Shennong, whose discovery and promotion of tea established China's core position in the world's tea culture. As tea spreads around the world, it not only enhances people's health, happiness and harmony of body and mind, but also injects a unique oriental charm into the concept of health and Zen tea culture.
Like Britain, India and other countries, tea is regarded as China's "national drink". But Chinese tea is famous for its unique flavor, color and diverse health benefits. According to different production processes and fermentation degrees, Chinese tea has developed several major types, each of which carries a profound cultural connotation and provides a unique experience for tea drinkers.
The spread of tea
The Chinese tea industry first emerged in the Bashu region, and then gradually spread upstream and southward, eventually covering the whole country. In the Tang Dynasty, Chinese tea had spread to Japan and Korea through monks and envoys, and was introduced to the West after the 16th century. The history of dissemination is divided into domestic dissemination and international dissemination.
The eastward spread of tea culture: Japan's tea drinking fashion
Chinese tea is the starting point of Japanese tea culture. Before Chinese tea entered Japan, there was a legend of wild tea trees in Japan, but the cultivation and promotion of tea really became popular in Japan in the Tang Dynasty. Japanese monks who studied in the Tang Dynasty, such as Saicho, brought back tea seeds and planted them in Jiangzhou Sakamoto. Master Rongxi visited Song many times in the 12th century. After returning to his country, he wrote "Records of Drinking Tea for Health", which promoted the widespread cultivation and health of tea. From the Heian period to the Kamakura period, the tea drinking fashion in Japan was gradually divided by monks and aristocrats throughout society. Tea is not only regarded as a healthy drink, but also dissolves Zen practice, becoming an important origin of Japanese tea ceremony.
The first acquaintance and spread of tea in the West
The Westerners' knowledge of tea began with the introduction of tea to the East in the 16th century by Portugal, whose base was in Guangdong and Macau at the time. They brought tea back to Europe, but it was not widely spread. In the 17th century, the Dutch introduced tea from southern China through the East India Company and first introduced tea to Europe. Initially, tea was regarded as a medicine in Europe and was widely sought after by the nobility. This was the first time that the West had tea. European medicine was convinced that tea had many effects, which was exactly the same as the Chinese's initial concept of drinking tea. French nobles regarded Chinese tea as a treasure, which was extremely cherished and precious. But the price of tea was very expensive. In 1660, King Charles II of England was welcomed to marry a Portuguese princess, and part of the tea dowry entered the life of the British royal family, thus opening a new chapter in the British tea drinking culture.
In 1664, the British East India Company began to import a large amount of Chinese tea and presented tea to the King of England. At that time, the price of tea was sixty shillings per pound, which was extremely expensive. Coffee was imported into Europe around 1580 AD, 20 years earlier than tea, and was initially imported by Arab merchants. Although coffee was first introduced into Europe, tea culture later quickly took the lead in Britain. By 1700, Britain imported an average of about 2,000 pounds of tea per year, and ten years later, this figure soared to 140,000 pounds. By 1780, the total tea imports in Europe were 5.5 million pounds, while Britain alone reached 12.2 million pounds, far exceeding the imports of coffee. Subsequently, Britain ruled India and actively promoted tea planting to compete with China's tea supply. Due to the impact of import taxes, the cultivation of Indian black tea developed rapidly. By 1888, the amount of tea exported from India to Britain exceeded that of Chinese tea for the first time.
And tea drinking gradually upgraded from aristocratic life to civilian daily life. At the end of the 18th century, tea became the main consumption in Britain, and even the world-famous afternoon tea culture was born. Tea has been deeply integrated into the daily life of the British. Whether it is morning tea or afternoon tea, whether at home or out, quiet thinking or social conversation, tea is indispensable. The average British person consumes about 9 pounds of tea per year, making them a "tea-loving nation".
The "Liu Tea" legend in Russia
The spread of tea in Russia is directly related to China. In the 19th century, Liu Junzhou, the 29th generation descendant of the Han Liu Tea House, successfully introduced tea species to the Georgia region of Russia and began to plant them. This tea is also called "Chinese tea" or "Liu tea" in Russia, and its pronunciation follows the pronunciation of the Chinese character "tea". To date, tea has enjoyed an important position in Russian culture and diet, and has even been given a special oriental atmosphere.
Chinese tea has developed from a plant unique to the East to a cultural symbol shared by the world, and every step of its spread carries the fusion of stories and cultures. Whether it is the peace of Japanese Zen tea, the elegance of British afternoon tea, or the style of Russian tea drinking, Chinese tea has its own unique charm and history, attracting people from all over the world to explore.
Different Types of Chinese Tea
While there are many different types of Chinese tea, they can be classified into six basic types based on the different processing techniques:
1. Green Tea (Lǜ Chá)
2. White Tea (Bái Chá)
3. Yellow Tea (Huáng Chá)
4. Oolong Tea (Wū Lóng Chá)
5. Black Tea (Hóng Chá)
6. Dark Tea (Hēi Chá, Pu'er Tea Pǔ'ěr Chá)
At first glance, the classification of teas seems to be based mainly on color, which can be confusing to Westerners. In the West, teas are mostly classified based on the color of the dry leaves, while in China, the classification is based on the color of the brewed tea, which is more conceptually closer to the taste and characteristics of tea.
The key to making Chinese tea lies in the fermentation process of the leaves. It should be noted that the "fermentation" here is different from the fermentation of brewing alcohol. While alcohol fermentation is the conversion of sugar into alcohol by bacteria, "fermentation" in tea making refers to the oxidation process of tea leaves in the air.
The degree of fermentation directly determines the type and flavor of tea. For example, green tea is hardly fermented (0%-5%), thus retaining the most natural herbal flavor and fresh taste; while black tea is fully fermented (85%-100%), and its leaves are fully withered and rolled, showing a rich aroma and deep taste.
The heating process is an important means of controlling the degree of oxidation of tea leaves. For example, green tea is immediately heated by steaming or baking after picking, thereby inhibiting the oxidation process. This technology retains the natural flavor of the tea leaves. For black or black tea, the processing process promotes the conversion of tea polyphenols by extending the withering and rolling time, and finally forms a deep taste.
Generally speaking, the degree of fermentation of various types of tea is as follows:
- Green tea: 0%-5% (slightly or completely unfermented)
- White tea: 5%-10% (mildly fermented)
- Yellow tea: around 10% (mildly to moderately fermented)
- Oolong tea: 10%-60% (partially fermented)
- Black tea: 60%-85% (highly fermented)
- Dark tea: 85%-100% (fully fermented)
Each type of tea carries its own unique production process and flavor characteristics. In the following sections, we will explore these six types of tea separately to reveal their unique charm and health benefits.
Green Tea (绿茶 Lǜ Chá)
Green tea is one of the most popular teas in China and also one of the oldest teas, with a long history of about 3,000 years. As an unfermented tea, green tea is known for its natural and refreshing properties and occupies an important position in Chinese tea culture.
Production process
Health benefits
Famous varieties
- West Lake Longjing Tea
Grown in the West Lake area of Hangzhou, Zhejiang, it is one of the most representative green teas in China and has been popular since the Tang Dynasty. West Lake Longjing is famous for its flat and uniform appearance, fragrant aroma and sweet and mellow taste.
- Huangshan Maojian
Produced in Huangshan, Anhui Province, it is named after the dense white hairs covering the tea leaves. Huangshan Maojian attracts many tea drinkers with its rich fragrance and sweet taste.
- Dongting Biluochun
Biluochun produced in Dongting Mountain, Taihu Lake, Wuxian, Jiangsu has enjoyed a very high reputation since its creation in the Ming Dynasty. Emperor Qianlong praised Biluochun during his southern tour, making it famous. Biluochun is characterized by its curly snail-like appearance, rich tea aroma and fresh taste.
White Tea (白茶 Bái Chá)
Production process and name
White tea is also called "boiled water tea", which originated from the tradition of poor families in ancient times to entertain guests with boiled water. This light cultural symbol complements the flavor of white tea.
Health Benefits
- Clearing away heat and reducing fire: White tea is cool in nature and has the effect of reducing fever and reducing fire, especially suitable for drinking in summer.
- Improving eyesight: Long-term drinking helps protect eye health.
- Detoxification and anti-inflammatory: White tea can remove toxins from the body and relieve inflammation.
- Anti-cancer and heatstroke prevention: Studies have shown that white tea has the potential to prevent cancer. Aged white tea has even been used to relieve fever caused by measles in young children, and its fever-reducing effect is better than some antibiotics.
Famous varieties
- White Hair Silver Needle
White Hair Silver Needle, also known as Silver Needle or White Hair, is named for its full white hair, silver color, and needle-like shape. After brewing, the soup color is light yellow and the taste is fresh. It is the best among white teas and enjoys the reputation of "Beauty in Tea" and "King of Tea".
- White Peony
White Peony is named for its green leaves with silvery white hairs, which resemble flowers. After brewing, the green leaves hold the tender buds, just like the buds just blooming. The tea soup is light and elegant, and the taste is sweet. It is the best white tea.
- Gongmei
Gongmei is the variety with the highest output of white tea, accounting for more than half of the total output of white tea. Gongmei is made from the buds and leaves of the vegetable tea, with high quality and unique flavor, and is the main variety of white tea.
- Shoumei
Shoumei is made from the short buds of the vegetable tea and large white tea leaves, and the tea soup is bright in color and rich in flavor. The quality of Gongmei is usually better than Shoumei, so Shoumei is often regarded as a inferior product of Gongmei, but it is still popular among consumers.
White tea is unique in the tea category with its natural characteristics and unique craftsmanship. Its light flavor and rich health benefits make it the first choice for many people who pursue a healthy life.
Yellow Tea（黄茶 Huáng Chá）
Production process and history
Yellow tea originated in Sichuan more than 2,000 years ago. It was originally formed accidentally due to improper drying of green tea leaves. People initially mistakenly thought it was spoiled green tea, but later gradually appreciated its unique aroma and flavor, which also made yellow tea an independent tea category.
Health Benefits
- Promote digestion: It helps relieve indigestion, loss of appetite and obesity.
- Accelerate fat metabolism: It is suitable for people who need to control weight or regulate metabolism.
- Refreshing: The natural substances in yellow tea can relieve fatigue and improve concentration.
- Anti-cancer and sterilization: Yellow tea retains more than 85% of the natural ingredients of fresh leaves, which perform well in cancer prevention, anti-cancer and antibacterial.
- Clearing heat and detoxification: Yellow tea is mild in nature and suitable for drinking in all seasons.
Famous varieties
- Mengding Huangya
Produced in Mengding Mountain, Ya'an City, Sichuan, it is the representative variety of yellow bud tea. Mengding Huangya cultivation began in the Western Han Dynasty and has a history of more than 2,000 years. It is one of the ancient tribute teas and is exclusively for the royal family. The appearance of Mengding yellow buds is flat, straight and uniform, with a tender yellow color, bright yellow and transparent green soup, fresh and sweet taste, and long aroma. Its picking time is very particular, only during the spring equinox, and the tender buds of tea trees with the buds just beginning to unfold are selected. After a complex production process, it is made into tea, which can be called the best among yellow teas.
- Junshan Yinzhen
Produced in Junshan in Dongting Lake, Yueyang, Hunan, it is a classic famous tea among yellow teas. The finished tea buds are thick, golden inside, wrapped in white hair outside, and shaped like silver needles, so it is called "Junshan Yinzhen", also known as "Gold inlaid with Jade". Its tea soup is clear and bright, with elegant and lasting aroma, and fresh and sweet taste. Junshan Yinzhen has a long history and was famous as early as the Tang Dynasty. It is said that Princess Wencheng brought this tea with her when she married in Tibet to show its preciousness.
Yellow tea is known as the "fine tea" because of its complex production process, rare output, unique flavor and elegant appearance. Its unique health value and drinking experience make it highly sought after by tea lovers.
Oolong Tea （乌龙茶 Wū Lóng Chá）
Production process and characteristics
Oolong tea has a thick and tight appearance, dark color, golden or orange color after brewing, rich aroma, and fresh taste. Its floral and fruity aroma and layered texture are particularly prominent, making it the first choice for many tea lovers.
Health Benefits
- Lowering blood lipids and blood sugar: Oolong tea can effectively reduce cholesterol and high blood pressure, and is beneficial to cardiovascular health.
- Antioxidant: Delay aging and protect cells from free radical damage.
- Promote digestion: It helps gastrointestinal health and helps break down fat, and is often used as a weight loss aid.
- Enhance immunity: Improve the body's resistance and prevent diseases.
- Prevent coronary heart disease and stroke: Regulate blood lipid levels and reduce the risk of cardiovascular disease.
- Improve skin quality: The polyphenols in oolong tea can also help beautify the skin.
Note: Oolong tea has a high caffeine content, so it is recommended to avoid drinking it before bedtime to avoid affecting sleep.
Famous varieties
- Anxi Tieguanyin
Tieguanyin is an oolong tea produced in Anxi, Fujian, and is known as one of the top ten famous teas in China. Its tea leaves are curled and sandy green in color. After brewing, the soup is golden like amber, with a natural orchid fragrance, mellow and sweet taste, and is known as "rhythm". Tieguanyin is famous for its high fragrance and mellow taste, and is the best among oolong teas.
- Oriental Beauty Tea
Produced in Taiwan, it is mainly distributed in Hsinchu and Miaoli in Taiwan. In recent years, it has also been planted in Pinglin, Shiding and other places in Taipei. It is also called Pengfeng Tea or Baihao Oolong Tea, and is an oolong tea with a higher degree of fermentation (60%-85%). Its tea soup is clear and bright yellow, with an elegant and sweet aroma, and has a rich fruity and honey aroma. The taste is mellow and sweet, without astringency, long aftertaste, and elegant and unique aroma. It is said that after tasting this tea, Queen Victoria of England praised it as elegant like an oriental beauty, so it was named "Oriental Beauty Tea".
- Dahongpao
Produced in Wuyi Mountain, Fujian, it is the representative variety of rock tea in Wuyi Mountain, Fujian, and is known as the "King of Tea". Dahongpao has tight strips, fresh green-brown color, bright orange-yellow soup color, rich aroma, with orchid fragrance, high and lasting fragrance; the taste is mellow and sweet, and has a unique "rock rhyme". It has excellent resistance to brewing, and it still has fragrance after brewing seven or eight times, and the taste is rich. The production technique of Dahongpao has been listed as a national intangible cultural heritage, using traditional handcrafts, and is extremely sophisticated. Historically, Dahongpao has been a tribute tea for generations. Its name is said to come from an emperor who gave the tea tree "Red Robe" to show his favor after curing his mother's illness.
- Phoenix Dancong
Phoenix Dancong is a famous tea in the Chaoshan area of Guangdong. It is carefully cultivated from a single tea tree, hence the name "Dancong". Phoenix Dancong is known as the "fragrance in tea" and is famous for its many fragrances and unique charm. It is a rare high-fragrance famous tea variety resource with the most noble natural floral fragrance and the most diverse floral fragrance types among Chinese tea tree varieties. It has a mellow and sweet taste and a special charm. It is known as the "king of tea fragrance". On July 20, 2020, the European Council decided that Chaozhou Phoenix Dancong Tea was included in the list of protected geographical indications of the China-EU Agreement, marking a further improvement in the international reputation of this famous tea.
Oolong tea is popular for its complex production process, unique taste and multiple health benefits. Whether pursuing health or savoring life, oolong tea can bring a pleasant tea drinking experience.
Black tea (紅茶 Hóng Chá)
Production process and characteristics
- Withering: Reduce the moisture content of tea leaves through natural or artificial means to provide conditions for subsequent processes.
- Rolling: Destroy the cell wall of tea leaves, release tea juice, and promote fermentation.
- Fermentation: The polyphenols in tea leaves are oxidized to form the unique color and aroma of black tea.
- Drying: Fix the quality of tea leaves through high temperature, remove excess moisture, and make tea leaves easier to store.
Black tea is highly fermented, which forms its unique mellow taste and rich aroma. With its tight and dark appearance, bright red and sweet tea soup, and high aroma, it is the first choice of many tea lovers.
Health Benefits
- Antioxidant: removes free radicals and delays aging.
- Protect cardiovascular: lower cholesterol levels, prevent arteriosclerosis and hypertension.
- Promote digestion: warm the stomach and protect the stomach, relieve stomach discomfort.
- Enhance immunity: enhance antiviral and antibacterial capabilities.
- Refreshing: a moderate amount of caffeine helps improve concentration and energy.
Famous varieties
- Zhengshan Xiaozhong
Zhengshan Xiaozhong is the earliest black tea variety in the world. It originated in Tongmu Village, Wuyi Mountain, Fujian, and is known as the ancestor of black tea. Zhengshan Xiaozhong is famous for its unique pine smoke and honey aroma. The tea leaves are tight and thin, with a dark and moist color. After brewing, the tea soup is bright red, rich and sweet, with a significant aftertaste. As the origin of black tea, Zhengshan Xiaozhong has not only promoted the development of black tea around the world, but also become an important symbol of Chinese tea culture.
- Keemun Black Tea
Keemen Black Tea, referred to as Qihong, is a treasure of traditional Chinese Gongfu black tea. It originated in Qimen County, Anhui Province in the late 19th century and is one of the three most fragrant teas in the world. The Qihong tea leaves are tight and even, with a dark and moist color and golden hair. After brewing, it exudes a unique Qimen fragrance (a blend of floral and fruity fragrance and honey fragrance), with a high and lasting fragrance, a mellow and sweet taste, and a long aftertaste. Its quality is divided into 1 to 7 grades according to grades. For many years, it has been used as China's state gift tea, and is sold well in many countries such as the United Kingdom, Germany, and Japan. It is known as the "hero of tea" and "prince tea".
- Jin Jun Mei
Jin Jun Mei was born in 2005. It is a high-end extension of Zhengshan Xiaozhong black tea. It is made of high-altitude single buds in the Wuyishan National Nature Reserve in Fujian Province and is handmade throughout the process. The buds of Jin Jun Mei are golden and hairy. After brewing, the tea soup is golden and translucent, with a rich aroma and a sweet and smooth taste. Its production process is extremely particular and the requirements for raw materials are strict. It is a treasure among teas. Since its launch, Jin Jun Mei has been quickly sought after by tea lovers and has led the trend of the high-end black tea market.
- Yin Jun Mei
Yin Jun Mei and Jin Jun Mei are both improved varieties of Zhengshan Xiaozhong black tea, which were successfully developed by the Zhengshan Tea Industry Team in 2005. Its tea leaves are made of high-altitude wild tea bud tips and one bud and one leaf from Wuyi Mountain. It is handmade throughout the process. The finished product is dark and hairy, the tea soup is clear, the taste is fresh and sweet, and the aroma is elegant. It is a rare treasure among teas.
- Dianhong
Dianhong is produced in Yunnan and is made from large-leaf tea. It is divided into two types: strips and broken. The strips of Dianhong tea are thick and have obvious golden hairs. After brewing, the tea soup is bright red and mellow, with a strong aroma; the broken Dianhong has uniform particles, which is suitable for mixing drinks, and is particularly flavorful when paired with milk and sugar. Dianhong has become a classic black tea variety in the domestic and foreign markets with its high aroma and rich and sweet taste.
- Yingde Black Tea
Yingde Black Tea is produced in Yingde, Guangdong. As a representative variety of Guangdong black tea, it is loved by tea lovers for its subtle aroma and sweet taste. Yingde Black Tea has a tight appearance and a dark color. After brewing, the tea soup is bright red and exudes a strong floral and fruity aroma. Its fresh taste and unique regional flavor make it occupy an important position in the international market.
Each type of black tea shows the richness and depth of black tea culture with its unique regional characteristics and production process. These black teas are not only the treasures of Chinese tea culture, but also classics in the global tea market.
Dark tea (黑茶 Hēi Chá)
Production process and characteristics
Health benefits
- Reduce fat and lose weight: Helps to reduce cholesterol and promote fat decomposition.
- Regulate the stomach: Beneficial to the health of the digestive system and relieves gastrointestinal discomfort.
- Protect cardiovascular: Soften blood vessels and reduce the risk of cardiovascular disease.
- Improve immunity: Enhance the body's ability to resist disease.
- Delay aging: Antioxidant ingredients can delay cell aging.
Famous varieties
- Pu'er tea
Pu'er tea is one of the most representative black teas. It is mainly produced in Pu'er City, Lincang City, Xishuangbanna Dai Autonomous Prefecture and other areas in Yunnan Province. It uses Yunnan large-leaf tea as raw material and is made through a unique process. Pu'er tea is divided into raw tea and cooked tea. Among them, cooked tea undergoes 6-12 months of artificial pile fermentation, and the tea leaves turn black-brown, and the tea soup is reddish-brown. Pu'er tea soup is orange-yellow and thick, with a high and sharp aroma and a lasting aroma. The unique fragrance has a mellow and sweet taste and is long-lasting. Pu'er tea is popular for its good lipid-lowering and cholesterol-regulating effects.
- Anhua Black Tea
Anhua Black Tea, also known as Tianjian, is produced in Anhua, Hunan, and is made using traditional fire-roasting technology. First-grade black tea is used as raw material, and is divided into multiple grades such as bud tip, white hair tip, Tianjian, and Gongjian. Among them, "bud tip" is the best, but due to its extremely small quantity, it has not become a commodity traded in the market. Among the black tea products currently circulating in the market, Tianjian tea is the most famous. Tianjian tea has a dark color, rich aroma, and mellow taste. It was listed as a tribute in the Qing Dynasty (around 1825) and was exclusively consumed by the royal family. Today, it is a high-end black tea loved by tea lovers. Anhua Black Tea is suitable for drinking alone, making milk tea or brewing, and is especially suitable for drinking in multiple scenarios at home and in teahouses.
- Sichuan Border Tea
Sichuan Border Tea has a long history, originating in the Tang and Song Dynasties, with a history of more than 1,000 years, and has different titles in different eras. The raw materials used to make it are relatively coarse and old, and are mostly used to press into brick tea for easy storage and transportation. Border tea is divided into two categories: "Southern Border Tea" and "Western Border Tea". Southern Border Tea is delicate and often made into Kangzhuan and Jinjian, which are suitable for making milk tea, butter tea, etc. Western Border Tea is coarser and older, mainly made of Fuzhuan and Fangbao. Border tea is famous for its effects of appetizing, eliminating stagnation, promoting body fluid and quenching thirst, and nourishing the kidneys and prolonging life, and is deeply loved by ethnic minorities in border areas.
Conclusion
No matter which kind of tea you love, the process of tasting a cup of good tea is not only a journey to feel the beauty of nature, but also a profound experience of exploring culture and history. I hope this detailed introduction to Chinese tea can add some inspiration and interest to your tea tasting journey.
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