Green Tea
Fermentation Level: Unfermented (0% oxidation)
Production Process:
- Leaves are quickly heated (via steaming or pan-firing) after picking to prevent oxidation, preserving the natural green color and compounds.
- Steps: Withering (minimal), fixation (kill-green), rolling, drying.
Characteristics:
- Fresh, grassy, or vegetal flavor.
- Light green to yellowish liquor.
- High in antioxidants (e.g., catechins) due to minimal processing.
Examples: Longjing (Dragon Well, China), Sencha (Japan), Matcha (powdered green tea, Japan).
Health Benefits: Rich in antioxidants, may support metabolism and heart health.
Brewing Tips: With 1g/20ml, use 85°C/185°F water, no need rinse, the first brew time is 10second, the second brew time is 20second, the third brew time is 30second.
White Tea
Fermentation Level: Slightly fermented (5–10% oxidation)
Production Process:
- Made from young or minimally processed tea buds/leaves, often air-dried or lightly withered with no rolling or heating.
- Steps: Withering, drying.
Characteristics:
- Delicate, floral, or slightly sweet flavor with minimal astringency.
- Pale, almost colorless liquor.
- Subtle and light, often considered the least processed tea.
Examples: Bai Hao Yin Zhen (Silver Needle, China), Bai Mu Dan (White Peony, China).
Health Benefits: High in antioxidants, may promote skin health and relaxation.
Brewing Tips: With 1g/30ml, use 95°C/203°F water, need rinse, steep for 10–15second ;
For old white tea, with 1g/30ml, use 95°C-100°C/203°F-212°F water, need rinse, the first brew time is 30second, the second and third brew time are 10-15second.
Yellow Tea
Fermentation Level: Lightly fermented (10–20% oxidation)
Production Process:
- Similar to green tea but includes a unique "sealing yellow" step (men huang), where leaves are wrapped and gently heated to allow slight oxidation, enhancing flavor.
- Steps: Fixation, wrapping/steaming, drying.
Characteristics:
- Smooth, mellow, less grassy than green tea, with a slightly sweet and nutty profile.
- Yellowish liquor.
- Rare and labor-intensive to produce.
Examples: Junshan Yinzhen (China), Huo Shan Huang Ya (China).
Health Benefits: Similar to green tea but milder, supports digestion.
Brewing Tips: With 1g/20ml, use 90°C/194°F water, no need rinse, the first brew time is 10second, the second brew time is 20s and third brew time is 30second.
Oolong Tea
Fermentation Level: Partially fermented (10–80% oxidation, varies widely)
Production Process:
- Leaves are withered, bruised, and partially oxidized before being rolled and roasted. Oxidation levels range from closer to green tea (light oolong) to near black tea (dark oolong).
- Steps: Withering, bruising, partial oxidation, rolling, roasting, drying.
Characteristics:
- Complex flavors, from floral and creamy (light oolong) to woody and roasted (dark oolong).
- Liquor ranges from pale yellow to deep amber.
- Known for its balance between green and black tea traits.
Examples: Tie Guan Yin (Iron Goddess, China), Dong Ding (Taiwan), Da Hong Pao (Wuyi Rock Tea, China).
Health Benefits: May aid weight management and improve mental alertness.
Brewing Tips:
For Rock Tea, with 1g/20ml, use 100°C/212°F water, need rinse, the first and second brew time are 5-10second, third brew time is 10-15second and add 5second after the third brew. Suitable for multiple infusions.
For Tieguanyin Tea, with 1g/20ml, use 100°C/212°F water, no need rinse, the first brew time is 30second, the second brew time is 10second, the third brew time is 20second and add 10second after the third brew. Suitable for multiple infusions.
Black Tea
Fermentation Level: Fully fermented (80–100% oxidation)
Production Process:
- Leaves are fully oxidized, giving them a dark color and robust flavor.
- Steps: Withering, rolling, full oxidation, drying.
Characteristics:
- Bold, malty, or fruity flavor with astringency.
- Deep red, amber, or brown liquor.
- Often used in blends or drunk with milk/sugar.
Examples: Keemun (China), Ceylon (Sri Lanka).
Health Benefits: Contains teaflavins, may support heart health and energy levels.
Brewing Tips: With 1g/30ml, use 95°C/203°F water, need rinse, the first and second brew time are 5second, third brew time is 10second and add 5second after the third brew.
Dark Tea
Fermentation Level: Post-fermented (microbial fermentation, not just oxidation)
Production Process:
- Involves microbial fermentation after initial processing, often aged for years. Pu-erh is a well-known subtype, either raw (sheng) or ripened (shou).
- Steps (Pu-erh): Withering, fixation, rolling, fermentation (for shou, accelerated; for sheng, natural aging), pressing (into cakes), drying.
Characteristics:
- Earthy, woody, or musty flavor, often mellowing with age.
- Dark, opaque liquor.
- Improves with aging, like fine wine.
Examples: Pu-erh (Yunnan, China), Liu Bao (China), Anhua Heicha (China).
Health Benefits: May aid digestion and cholesterol management.
Brewing Tips: With 1g/30ml, use 100°C/212°F water, need rinse, the first brew time is 25second, the second brew time is 15second, the third brew time is 10second.