Tea can be classified by procedure, quality, preparation methods, and so on. Tea is classified by the method of processing as follows:
Green Tea
It is the most popular in most places in China. It is the best drink for summers as it is cool and fights inflammation, or relieves fever.
Fresh tea leaves are baked to remove the bitter taste. Quality green tea is picked around Pure Brightness (beginning around April 4-6) and Grain Rain (beginning around April 19-21). The water is clear and the leaves remain green.
The temperature of water should be varied according to the type of green tea. Generally, water temperature of 85 degree Celsius is the best.
Well known green teas include Longjing from the West Lake, Biluochun from Wu County, Suzhuo, Jiangsu Province, Huangshan Maofeng from Mt. Huangshan in Anhui, and Junshan Silver from the Hills of Junshan, Dongting Lake , Hunan Province.
The tonic effect of green tea has been known since long. Its radiation-resistance effect makes it a top choice for people who sit before computers for long hours. women prefer it since it reportedly helps keep one fit and has a whitening effect on skin color.
Fresh tea is not appropriate for everyone, as some unwholesome substances may not have oxidized because of its certain medical effect.
Black tea
It is fermented tea. Unlike green tea, black tea does not lose its fragrance easily. So it is suitable for long-distance transportation. This explains why it was exported to the West. Black tea is believed to warm the stomach and is good in autumn and winter.
The most famous black teas include Qi Hong, Dian Hong and Ying Hong. Hong means red; black tea is called Hong Cha, red tea, in Chinese.
Qi Hong originates from Qimen, Anhui Province. It has been the favorite black tea among Chinese black tea connoisseurs since it was developed in 1876. By 1939 this type of tea accounted for one-third of black tea consumed in China. Qihong, Darjiling from India and Uva from Sri Lanka are the world's three major types of black tea.
Dian Hong is from Yunnan as Dian is the short name for Yunnan. The area's favorable climate ensures the widespread production of black tea, especially in southern and western areas.
Ying Hong is from Yingde, Guangdong. The British royal family enjoyed its unique sweetness with the flavor of milk.
Oolong tea
It reminds tea gourmets of gongfu tea, which features a whole set of tea wares from a small oven to a tea pot and tiny tea cups. Gongfu means skill. Tea is poured into tiny teacups one by one.The three major oolong growth areas are Fujian, Guangdong, and Taiwan. Tieguanyin has become the representative of oolong tea although the most precious is Dahongpao (Big red robe)
It is the most popular in most places in China. It is the best drink for summers as it is cool and fights inflammation, or relieves fever.
Fresh tea leaves are baked to remove the bitter taste. Quality green tea is picked around Pure Brightness (beginning around April 4-6) and Grain Rain (beginning around April 19-21). The water is clear and the leaves remain green.
The temperature of water should be varied according to the type of green tea. Generally, water temperature of 85 degree Celsius is the best.
Well known green teas include Longjing from the West Lake, Biluochun from Wu County, Suzhuo, Jiangsu Province, Huangshan Maofeng from Mt. Huangshan in Anhui, and Junshan Silver from the Hills of Junshan, Dongting Lake , Hunan Province.
The tonic effect of green tea has been known since long. Its radiation-resistance effect makes it a top choice for people who sit before computers for long hours. women prefer it since it reportedly helps keep one fit and has a whitening effect on skin color.
Fresh tea is not appropriate for everyone, as some unwholesome substances may not have oxidized because of its certain medical effect.
Black tea
It is fermented tea. Unlike green tea, black tea does not lose its fragrance easily. So it is suitable for long-distance transportation. This explains why it was exported to the West. Black tea is believed to warm the stomach and is good in autumn and winter.
The most famous black teas include Qi Hong, Dian Hong and Ying Hong. Hong means red; black tea is called Hong Cha, red tea, in Chinese.
Qi Hong originates from Qimen, Anhui Province. It has been the favorite black tea among Chinese black tea connoisseurs since it was developed in 1876. By 1939 this type of tea accounted for one-third of black tea consumed in China. Qihong, Darjiling from India and Uva from Sri Lanka are the world's three major types of black tea.
Dian Hong is from Yunnan as Dian is the short name for Yunnan. The area's favorable climate ensures the widespread production of black tea, especially in southern and western areas.
Ying Hong is from Yingde, Guangdong. The British royal family enjoyed its unique sweetness with the flavor of milk.
Oolong tea
It reminds tea gourmets of gongfu tea, which features a whole set of tea wares from a small oven to a tea pot and tiny tea cups. Gongfu means skill. Tea is poured into tiny teacups one by one.The three major oolong growth areas are Fujian, Guangdong, and Taiwan. Tieguanyin has become the representative of oolong tea although the most precious is Dahongpao (Big red robe)
Brick tea
Tea compressed into the shape of brick. It is very popular among the Tibetan, Mongolian and Uigur for making yak butter tea or milk tea. For nomads, this kind of tea is easy to transport. There are many places in China producing brick tea, including Hunan, Hubei, Sichuan, Yunnan and Guangxi Zhuang Autonomous Region. Sichuan is the largest producer of broick tea.
Pu erh tea
It is grown in Yunnan province. Pu erh has come into trend among white-collar workers in major cities owing to its unique earthy mellowness.
Scented tea
Ir is a mixture of flowers with green tea, black tea or oolong tea. The flowers include jasmine, orchid, plum, gardenia, rose, and sweet-scented osmanthus with jasmine being the most popular. There are strict rules about the proportion of flowers to tea. If there are too many flowers, the scent of flowers will dilute that of tea; if they are too few, the tea is not perfect. Scented tea is sweet, pleasant and delightful to the palate. Fuzhou in Fujian Province and Suzhou in Jiangsu Province have long been famous for jasmine tea.
Tea Waes
Tea compressed into the shape of brick. It is very popular among the Tibetan, Mongolian and Uigur for making yak butter tea or milk tea. For nomads, this kind of tea is easy to transport. There are many places in China producing brick tea, including Hunan, Hubei, Sichuan, Yunnan and Guangxi Zhuang Autonomous Region. Sichuan is the largest producer of broick tea.
Pu erh tea
It is grown in Yunnan province. Pu erh has come into trend among white-collar workers in major cities owing to its unique earthy mellowness.
Scented tea
Ir is a mixture of flowers with green tea, black tea or oolong tea. The flowers include jasmine, orchid, plum, gardenia, rose, and sweet-scented osmanthus with jasmine being the most popular. There are strict rules about the proportion of flowers to tea. If there are too many flowers, the scent of flowers will dilute that of tea; if they are too few, the tea is not perfect. Scented tea is sweet, pleasant and delightful to the palate. Fuzhou in Fujian Province and Suzhou in Jiangsu Province have long been famous for jasmine tea.
Tea Waes
Though not as strict as the tea ceremony in Japan, certain rules govern the Chinese understanding of tea. Take tea wares as an example. Green tea goes with white porcelain or celadon without a cover; scented tea with celadon or blue and white porcelain with a cover; black tea goes well with purple clay ware with white inside glaze, or with white porcelain or warm colored wares or coffee wares; and Oolong tea is also excellent in purple clay ware. In a word, the harmonious combination of function, material, and color of tea ware is essential to excellent tea
Tea wares consist of ovens, tea rollers, teapots, cups, tea bowls, and trays and so on. Nowadays with the development of tea procedure, we can make a cup of tea with a single porcelain cup. Following are the most essential tea ware-tea cups and teapots.
The custom of drinking tea propelled the development of the porcelain industry. Tang scholars preferred green porcelain from Shaoxing , Zhejiang province. This kind of green porcelain was like crystal or jade with elegant design and exquisite decoration. Since the true color of tea was set off beautifully in this dainty cup (ou in Chinese) Moreover the size and design of the cup was best suited to the tea drinking habit of that time and allowed for cooking tea powder with green onion, ginger, dates, tangerine peels and peppermint, then drinking the whole liquor-like soup.
The preference for green porcelain or white porcelain was suddenly changed to black glazed teacups in the Song Dynasty. Scholars emphasized the white foam that formed when boiled water was added to the teacup was the most desirabble foam, best presented in black tea ware. Furthermore, it was easy to observe the foam in the upturned dipper-like teacups. Black glazed tea ware from Fujian was dominant, while purple clay tea wares emerged in Yixing, Jiangsu.
In the beginning of the Ming Dynasty, tea was made by pouring boiled water onto loose tea leaves. The tea liquor turned yellowish white, so snow-white teacups replaced the black-glazed tea ware of the Song Dynasty. In the middle of the Ming, with the advent of purple clay tea ware, focus was not limited to the color contrast of tea liquor and tea ware, but switched to the fragrance and taste of tea. The production of various teapots came to its pinnacle.
Tea wares consist of ovens, tea rollers, teapots, cups, tea bowls, and trays and so on. Nowadays with the development of tea procedure, we can make a cup of tea with a single porcelain cup. Following are the most essential tea ware-tea cups and teapots.
The custom of drinking tea propelled the development of the porcelain industry. Tang scholars preferred green porcelain from Shaoxing , Zhejiang province. This kind of green porcelain was like crystal or jade with elegant design and exquisite decoration. Since the true color of tea was set off beautifully in this dainty cup (ou in Chinese) Moreover the size and design of the cup was best suited to the tea drinking habit of that time and allowed for cooking tea powder with green onion, ginger, dates, tangerine peels and peppermint, then drinking the whole liquor-like soup.
The preference for green porcelain or white porcelain was suddenly changed to black glazed teacups in the Song Dynasty. Scholars emphasized the white foam that formed when boiled water was added to the teacup was the most desirabble foam, best presented in black tea ware. Furthermore, it was easy to observe the foam in the upturned dipper-like teacups. Black glazed tea ware from Fujian was dominant, while purple clay tea wares emerged in Yixing, Jiangsu.
In the beginning of the Ming Dynasty, tea was made by pouring boiled water onto loose tea leaves. The tea liquor turned yellowish white, so snow-white teacups replaced the black-glazed tea ware of the Song Dynasty. In the middle of the Ming, with the advent of purple clay tea ware, focus was not limited to the color contrast of tea liquor and tea ware, but switched to the fragrance and taste of tea. The production of various teapots came to its pinnacle.
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