Kinds Of Chinese Tea

By Author: Jamie Hanson
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People in Europe and America are fond of wine and the people of China are very much fond of tea. In response to theoretical evidences a variety of teas are in fact made from the same plant i.e. camellia sinensis. This plant actually grows in different places and it actually consists of wide range of types. As the technique of processing is distinct and so there are different forms of leaves, different fragrance and so different tastes which capture the curiosity of tea lovers.

If you visit China then you will come to know about number of tea names. They identify tea into six categories by ascending order of fermentation.

White tea is slightly fermented and it is picked and air-dried only. The "big-white-tea" is really the main source to make the best white tea and it is harvested early in the spring. You can get this tea in three different flavors; sweet, savory and mellow. In Hong Kong plus the Southern parts of the Chinese mainland this tea is conventionally famous. Since the white tea has enhanced antioxidant properties, further research is being carried out.

Yellow tea which is in truth regarded as ...
... a green tea is a result of specialized but lengthy drying procedure. This tea is admired by people for its aroma, taste and color which is slight yellowish.This tea is quite rare these days however there was a time when it was quite normal among ordinary people.

As green tea contains high level of antioxidants so it is considered quite healthy choice these days. In case of green tea the fresh leaves are picked and heated speedily in order to prevent any further fermentation. It offers refreshing variety of flavors which range from grassing and vegetal to nutty and floral ones. In order to relish the green and white tea the best it is better making it with lower temperature water.

When oolong tea is picked then it skillfully rolled and oxidized so that the essential ingredients of the tea can react with the air. Due to this procedure the color of the leaves changes to dark green and it also yields distinctive aroma after which heat is put on to set the flavor or taste. The color could be red or green according to its oxidation process. One can conveniently distinguish the oolong tea by its quality that ranges from highly floral, incredibly fruity to somewhat roasted with honey nuances. In order to prepare perfect tea proper care and patience are must. Tea lovers even take it to the quality of art and consider it kung-fu tea.

In case of black tea the leaves are completely oxidized. China is the natural country of black tea but when British cultivated it in India, Sri Lanka and Africa then it achieved lot of recognition globally. The black tea has a strong aroma of cocoa, fruity, honey or the flavor of brown sugar.

Let's speak about the post-fermented tea which is generally known as pu-er. It is generally solidified into cakes or slab shapes. The title given to this tea hails from a South-western town in China known as Pu-er. Pu-er has a unique green or earthy taste that acquires cool taste. Some pu-er teas are more than 50 years old and are quite precious to the collectors. Pu-er is enjoyed for the last quite a few centuries by Chinese and said to have a propensity to lower the level of cholesterol, beneficial for digestion as well as it cure hangovers.

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