Chinese Tea Classification

Chinese tea classification primarily divides teas into six categories based on processing: Green, Yellow, White, Oolong, Black (called "Red" in China), and Pu-erh. Green tea is unoxidized, preserving fresh flavors; Yellow undergoes slight fermentation; White is minimally processed with delicate taste; Oolong is semi-oxidized, offering a balance; Black/Red is fully oxidized, resulting in bold flavors; Pu-erh undergoes fermentation and aging for complexity. These differences arise from specific processing methods, oxidation levels, and fermentation, creating a diverse spectrum of flavors and aromas.