In the Chinese tea culture, there are six well-known Chinese tea types. Ranging from the most commonly known Green tea and Black tea to the popular Pu’er tea and White tea, loose leaf tea have been the core of Chinese tea traditions, even in the modern days. We have also added a special category of flower tea to introduce more herbal ingredients to the mix. Based on different production methods, it requires various standards in terms of leaf selection, drying and fermentation. These details determine the quality of leaf colours, tastes and nutritional benefits.
GREEN TEA 绿茶
Chinese green tea undergoes the most tender processing without fermentation. It applies the Sha Qing (Kill the Green) technique which temporarily stops enzyme activity and prevents further oxidation by drying the leaves at high temperatures. Therefore, it is the closest to the growing tea leaves as the natural green colour is rarely changed. The nutritional components are well preserved for green tea benefits such as improving skin health and reducing cardiovascular disease. The rich content of antioxidants and vitamins make it a great detox tea.
WHITE TEA 白茶
White tea is one of the rarest and most expensive tea as the tea leaves are mostly collected once a year. The farmers harvest young tea blossoms when the leaves are still firmly packed. It undergoes minor processing where the buds and leaves are simply dried without frying or kneading. Therefore, it keeps the white furry hairs that determine the quality of the white tea intact. In China, it is considered to be rather a ‘medicine’ than a delicious beverage, as it builds strong resistance which helps our bodies fight bacteria and improve the immune system.
OOLONG TEA 乌龙茶
Chinese oolong tea has a medium degree of fermentation, which can be considered a half-fermented tea. After the leaves lose their water content, they are rolled to allow fermentation. At last, it is completely dried over a fire or in an oven, which gives them a dark appearance while leaving most of the inner leaves green. Oolong tea has been clinically shown to have positive effects on treating conditions such as diabetes and obesity.
BLACK TEA 红茶
The name ‘Black tea’ is well-known in Europe, however, it is traditionally the Chinese ‘Red tea’. It is a fully fermented tea which loses moisture through withering. The colour Red comes from the kneading process (kneading into strips or cutting into granules) that destroys the cellular structure of the tea leaves and allows their oxidation and fermentation. It is comforting and warming which boosts our immunity. Even though it is often associated with sweetness, the leaf produces significant sugar flavour without adding any supplements.
PU'ER TEA 普洱
Pu’er tea is a special type of dark tea, and like wine, its flavour and nutrition develop with age. It is a post-fermented tea with a dark leaf colour due to a longer fermentation time. This tea produces a rather unique taste and smell, and it is often pressed into different shapes for storage and transportation. It has also been recognised as a popular Chinese weight-loss tea that aids in digestion and liver health. Studies have revealed many promising results in boosting metabolism, reducing cholesterol levels and enhancing insulin sensitivity.
FLOWER/HERBAL TEA 花茶
Floral and herbal ingredients are often considered a special type of tea in China, the same as how tea originated from loose leaves. They can be consumed alone or in combination with different types of tea, bringing great harmony to a refreshing cup of beverage. Many flowers and herbs also have their unique health benefits which make Chinese herbal tea extremely interesting to explore besides our featured traditional Chinese tea.