Introduction to Chinese Tea

Overview

Chinese tea, an emblematic beverage steeped in history and culture, has been a cherished part of daily life and rituals for thousands of years. Renowned for its diverse flavors, health benefits, and artistic preparation methods, Chinese tea reflects the harmony between nature and human endeavor. From the misty mountains of Fujian to the lush valleys of Yunnan, each region contributes unique varieties that captivate the senses with their aroma, color, and taste.
Chinese Tea

Tea Types (Tea Series)

Chinese tea is broadly categorized into six main types based on processing techniques and oxidation levels:

  1. Green Tea (Qingcha)

    • Minimal oxidation.
    • Known for its fresh, grassy flavors and vibrant green hue.

  2. White Tea (Baicha)

    • Least processed, allowing natural oxidation.
    • Delicate, slightly sweet with a hint of floral notes.

  3. Yellow Tea (Huangcha)

    • Partially oxidized through a unique fermentation process.
    • Mellow, slightly sweet, and sometimes nutty.

  4. Oolong Tea (Wulongcha)

    • Semi-oxidized.
    • Complex flavors ranging from floral and fruity to roasted and earthy.

  5. Black Tea (Hongcha)

    • Fully oxidized.
    • Rich, robust, and often with notes of caramel or berries.

  6. Dark Tea (Heicha or Pucha)

    • Post-fermented or aged.
    • Earthy, sometimes smoky, with a unique, aged taste.

Basic Tea Varieties

  1. Baihao Yinzhen (White Hair Silver Needle)

    • Type: White Tea
    • Origin: Fujian Province, China
    • Description: Made from the buds of the tea plant, covered with fine white hairs. It produces a light, golden liquor with a sweet, floral, and subtly fruity taste.
      Baihao Yinzhen (White Hair Silver Needle)

  2. Bi Luo Chun (Green Snail Spring)

    • Type: Green Tea
    • Origin: Suzhou, Jiangsu Province, China
    • Description: Characterized by its tightly coiled leaves resembling a snail's shell. It has a fresh, floral aroma with a slightly sweet and refreshing taste.
      Bi Luo Chun (Green Snail Spring)

  3. Da Hong Pao (Big Red Robe)

    • Type: Oolong Tea
    • Origin: Wuyi Mountains, Fujian Province, China
    • Description: One of China's most famous teas, known for its rich, roasted flavor with floral and fruity notes. Da Hong Pao is often regarded as the 'King of Teas.'
      Da Hong Pao (Big Red Robe)

  4. Huangshan Maofeng

    • Type: Green Tea
    • Origin: Huangshan Mountain, Anhui Province, China
    • Description: Features a distinctive 'peacock feather' appearance. The tea has a delicate aroma with a slightly sweet and fresh taste, often described as having a 'stone fruit' flavor.
      Huangshan Maofeng

  5. Jin Jun Mei

    • Type: Black Tea
    • Origin: Fujian Province, China
    • Description: Made from the buds of the tea plant, covered with fine golden hairs. Jin Jun Mei is aromatic, sweet, and has a rich, creamy texture.
      Jin Jun Mei

  6. Kuding Tea

    • Type: Herbal Tea
    • Origin: Sichuan, Guizhou, and Yunnan provinces, China
    • Description: Known for its bitter taste and health benefits. Kuding tea is often consumed for its refreshing and cooling properties.
      Kuding Tea

  7. Phoenix Water Sprite

    • Type: Oolong Tea
    • Origin: Phoenix Mountains, Guangdong Province, China
    • Description: Characterized by its long, twisted leaves. The tea has a roasted, floral aroma with a rich, mellow taste and a long-lasting finish.
      Phoenix Water Sprite

  8. Pu'er Tea

    • Type: Fermented Tea (can be Green or Black base)
    • Origin: Pu'er City, Yunnan Province, China
    • Description: Known for its unique earthy, aged flavor. Pu'er tea can be aged for many years, developing complex flavors over time.
      Pu'er Tea

  9. Qi Men Black Tea

    • Type: Black Tea
    • Origin: Qi Men County, Anhui Province, China
    • Description: Known for its dark, twisted leaves and a bright, amber liquor. The taste is rich, smooth, and slightly smoky with a hint of fruitiness.
      Qi Men Black Tea

  10. Taiping Houkui

    • Type: Green Tea
    • Origin: Huangshan District, Anhui Province, China
    • Description: Renowned for its large, flat leaves and distinctive 'monkey-covered peak' shape. The tea is fragrant, sweet, and has a rich, full-bodied taste.
      Taiping Houkui

  11. Tea West Lake Longjing (Dragon Well Tea)

    • Type: Green Tea
    • Origin: Hangzhou, Zhejiang Province, China
    • Description: Renowned for its delicate aroma and fresh, sweet taste. The leaves are flat and smooth, producing a light green liquor with a hint of pea-shoot freshness.
      Tea West Lake Longjing (Dragon Well Tea)

  12. Xinyang Maojian

    • Type: Green Tea
    • Origin: Xinyang, Henan Province, China
    • Description: Known for its fine, straight leaves and a bright green liquor. The taste is fresh, mellow, and slightly astringent with a long-lasting finish.
      Xinyang Maojian

  13. Anxi Tieguanyin

    • Type: Oolong Tea
    • Origin: Anxi County, Fujian Province, China
    • Description: Renowned for its distinctive 'rock essence' aroma. The tea is full-bodied, with a roasted, floral, and slightly sweet taste.
      Anxi Tieguanyin

Taste Characteristics

  • Green Tea: Refreshing, slightly astringent with notes of grass, hay, and occasionally fruits like melon or peach.
  • White Tea: Delicate, sweet, and floral, with subtle hints of honey and sometimes nuts.
  • Yellow Tea: Smooth, mellow, and slightly sweet, with a touch of caramel or dried fruit.
  • Oolong Tea: Varied, ranging from floral and fruity to robust and roasted, often with a lasting finish.
  • Black Tea: Rich, full-bodied, and often with notes of caramel, berries, or chocolate.
  • Dark Tea: Earthy, smoky, and sometimes sweet, with a unique, aged character.

Brewing Methods

Green Tea

  1. Water Temperature: Around 70-80°C (158-176°F).
  2. Leaf to Water Ratio: Approximately 1 gram per 50 milliliters.
  3. Steeping Time: 1-2 minutes for the first steep; subsequent steeps may require longer.

White Tea

  1. Water Temperature: Around 80-85°C (176-185°F).
  2. Leaf to Water Ratio: 1 gram per 50-60 milliliters.
  3. Steeping Time: 2-3 minutes, with longer steeps for subsequent infusions.

Oolong Tea

  1. Water Temperature: Between 90-100°C (194-212°F), depending on the variety.
  2. Leaf to Water Ratio: 1 gram per 30-50 milliliters.
  3. Steeping Time: Initially 2-3 minutes; increase time for subsequent steepings.

Black Tea

  1. Water Temperature: Boiling (100°C or 212°F).
  2. Leaf to Water Ratio: 1 gram per 30-50 milliliters.
  3. Steeping Time: 3-5 minutes.

Dark Tea

  1. Water Temperature: Boiling (100°C or 212°F).
  2. Leaf to Water Ratio: 1 gram per 30-40 milliliters.
  3. Steeping Time: Initially 3-5 minutes; may require longer for aged teas.

Proper brewing ensures that the tea's unique flavors and aromas are fully extracted, enhancing the overall tea experience. Enjoy exploring the diverse world of Chinese tea!