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.
Most Chinese teas are classified according to quality, processing method or locality where it is grown. The basic methods of processing Chinese tea leaves are fermentation, heating and or drying, and adding other ingredients like flowers, special herbs or fruits. Theses processes makes the unique flavor of the raw tea leaves.
Green Tea are fresh Chinese tea leaves that are not fermented. Green tea is naturally prepared through heating or drying in order to maintain its natural color and keep most of its potent substances like polyphenols and chlorophyll. Green tea is widely cultivated in almost all the regions of China and is the most well-loved in its kind. Green tea is known to contain the highest medicinal effects and the lowest caffeine.
Red and Black Teas are classification of Chinese teas which can interchangeably used depending on the locality. Red tea is Black tea by classification through westerners. These types of Chinese teas undergo the whole process of fermentation such that they give the strongest flavor and color. Unlike other Chinese teas, red and black teas have flavors that lasts longer. They contain the highest levels of caffeine. They are also widely used in the west and northwest areas of China, as they are known to be Weight-watchers’ gospel. Red or black Chinese teas clean up the digestive channels because of its effect on fats and cholesterol.
Oolong Tea is green or black tea primarily because it is partially fermented. It taste more of the green tea but has smells like black tea. Oolong Chinese teas are thick to taste that’s why it is a favorite among tea drinkers in southeast China and Taiwan. They are also the widely used for Kung Fu Cha. Interestingly, Oolong teas, similar to Black teas have natural substances that work great to loosen excess fats and lower cholesterol levels.
Pu-erh or Puer Chinese Tea is also known as Compressed tea. It has been fermented for many years that is why it has compacted, which gives it a unique earthly taste. Puer teas are compressed artistically, depending on how it is shaped when it has first landed on the hands of its maker. This kind of chinese tea is most common is the west and southwest China. For continues fermentation, compressed Chinese teas should be kept with ventilation and air at room temperature. Puer ages like wine, the longer it is stored for fermentation, the higher is its value.
Flowered or Scented Tea are basically chinese teas added with flower petals of jasmine, gardenia, magnolia, grapefruit flower, sweet-scented osmanthus and rose. The base of the scented tea could either be green tea, red or black tea and oolong tea. However, there is a strict standard on the quantity of flower petals that should be added on each tea type. For example, since green is not fermented, most of its natural substances are present, oolong teas are partially fermented, such that it is effective for breaking down proteins and fats, and red or black teas has undergone full fermentation, so 90% of its potency has lost, but it has the highest caffeine level. Jasmine remains to be the most commonly used as Flower tea.
White Tea or Yellow Tea are chinese green teas which have been roasted, that’s why it is colored white or yellow, depending on the roasting process. White teas have the lightest taste and aroma and it has the lowest caffeine content. Some of the favorite chinese white teas are Shou Mei, Bai Mu Dan and Yin Zhen Bai Hao.
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