Chinese tea varieties

Chinese tea varieties include several popular types, each with distinct characteristics. Green tea, like Longjing, is minimally processed, retaining fresh, grassy flavors. Black tea (called red tea in China), such as Keemun, undergoes full oxidation, resulting in richer, malty notes. Oolong tea is partially oxidized, offering a balance between green and black teas, with complex, floral or fruity flavors. White tea is lightly processed, with subtle, delicate taste and a natural sweetness. Pu-erh tea is fermented and aged, developing deep, earthy flavors over time. Each variety reflects unique processing methods and regional traditions, contributing to China’s rich tea culture.