Chinese tea has been part of Chinese culture for thousands of years. It’s more than just a drink for many people-it’s also a daily habit and a symbol of tradition. All Chinese teas come from the Camellia sinensis plant, but they offer many different types, each with its own way of making, taste, smell, and possible health benefits. From the light taste of green tea to the deep, mature flavor of Pu-erh, there is a lot to discover. Knowing the different kinds helps you enjoy just how much Chinese tea has to offer.
What is Chinese Tea?
Chinese tea is a drink made by steeping the leaves of the Camellia sinensis tea plant, traditionally processed with Chinese methods. Tea has been used in China for over 3,000 years, with evidence going as far back as ancient times. By the seventh century, during the Tang dynasty, tea had already become a big part of life in China. People grew tea using special methods and developed many customs and rituals around drinking it.
China is still one of the biggest tea producers, offering everything from affordable everyday teas to rare, high-value types. Many people in China drink tea every day, at meals, between meals, or just for enjoyment. Usually, hot water between 60-100°C is used for brewing, and the exact temperature depends on the type of tea to bring out its best flavor.
How is Chinese Tea Sorted?
Chinese teas are mainly divided by how much the leaves are oxidized during processing. This important part changes the color, taste, smell, and chemicals in the tea. Even though all real tea comes from the same plant, what happens after picking changes its type. Other things that matter include where it’s grown, what kind of tea plant it is, the weather, when it’s picked, and which leaves or buds are chosen.
China’s climate and landscapes are very different from place to place, so each region’s tea has its own character. Things like the type of soil, whether the tea is grown on a mountain or in a valley, and even the exact position on a hill all shape the final taste and smell. Some teas, like Dragon Well from West Lake, only come from certain bushes in special places. These local differences help explain why there are so many kinds of Chinese tea.
Main Categories of Chinese Tea
To simplify things, most Chinese teas fall under six main categories. These are grouped by how the tea is processed, especially how much the leaves are oxidized or fermented. Each category gives you a different taste and smell, showing the careful work that goes into making each type.
Chinese Green Tea
Green tea (绿茶, lǜ chá) is the oldest and most popular tea in China. It is made with the least amount of processing and is often picked and dried on the same day. By stopping oxidation early, usually by pan-frying or steaming, green tea keeps much of its natural color, taste, and nutrients. Green teas are often fresh and light, sometimes a bit grassy. Some might taste nutty, floral, or fruity depending on where they are grown. Major examples are Longjing (Dragon Well), Biluochun, Huangshan Maofeng, Lu’an Melon Seed, and Gunpowder tea.
Chinese Black Tea
In China, black tea is called “red tea” (紅茶, hóng chá) because of the color of the drink. Unlike green tea, black tea leaves go through full oxidation. After picking, the leaves are left to wilt, then rolled or crushed so that more air can reach them, and finally dried. This gives black tea a darker color and a deeper taste. Chinese black teas are usually less strong than Indian black teas and are often drunk plain. Popular varieties are Keemun, Dianhong, Lapsang Souchong, and Golden Yunnan.
Chinese Oolong Tea
Oolong tea (烏龍, wū lóng), sometimes called “Black Dragon” tea, is partly oxidized, so it sits between green and black tea. Oolong varieties can taste very different depending on how long the leaves are oxidized-some are sweet and flowery; others are warmer, woody, or fruity. Oolongs are often used in traditional Chinese tea ceremonies. Good examples are Tie Guan Yin, Da Hong Pao, Phoenix Oolong, and Milk Oolong (known for its creamy smell and taste).
Chinese White Tea
White tea (白茶, bái chá) is rare and made with minor processing. Young leaves and buds are naturally dried, often out in the sun, and not handled much. This gives white tea a gentle, light flavor, keeps high antioxidant levels, and allows for a natural sweetness. It’s usually picked just once a year in early spring from special tea plants. Popular types include Baihao Yinzhen (Silver Needle), Bai Mudan (White Peony), and Shou Mei.
Yellow Tea
Yellow tea (黃茶, huáng chá) is uncommon. It’s a lot like green tea but with an extra “yellowing” step-leaves are wrapped and gently heated, which removes some of the grassy taste and gives the tea a light golden color with a mild, sweet flavor. Yellow tea is smooth and not as harsh on the stomach as green tea. Some well-known yellow teas are Junshan Yinzhen, Huoshan Huangya, and Meng Ding Huangya.
Dark Tea (Hei Cha)
Dark tea (黑茶, hēi chá) is sometimes called fermented tea. The leaves go through a special fermentation after other processing steps, often by stacking the leaves and letting them age, which changes the taste as time passes. The most famous dark tea is Pu-erh, but others include Hunan dark tea and Liu Bao dark tea. These teas are known for their deep, earthy flavor and can get better as they age. They’re said to help with digestion and to cut grease from rich foods.
Pu-erh Tea
Pu-erh tea is a type of dark tea made only in Yunnan province. It gains its special taste and character by aging over time. There are two kinds: Sheng (raw) and Shou (ripe). Sheng Pu-erh changes slowly over years, starting out a bit bitter and then becoming smoother. Shou Pu-erh is made to taste mature quickly by using an artificial fermentation method, giving it an earthy quality right away. Both types are often sold in pressed shapes (cakes or bricks) or as loose leaves. Some Pu-erh teas become rare and valuable as they get older.
Chinese Scented and Blooming Teas
Besides the main types, there are also scented and blooming teas in China. Scented teas are made by adding the smell of flowers or fruit to the tea, often by placing real blossoms with the tea leaves. Jasmine tea is the most famous-green tea leaves are left with fresh jasmine flowers to take on a fragrant smell. Osmanthus oolong is another example. Blooming teas, or flowering teas, are bundles of tea leaves and flowers sewn together. When you add hot water, the bundle opens up to look like a blooming flower, making for a beautiful presentation as well as a mild, floral taste.
Chinese Herbal Tea
Herbal teas-sometimes called tisanes-are not “real” teas since they don’t come from the Camellia sinensis plant, but they’re important in China and are often used as herbal medicine. These drinks use flowers, roots, or other parts of plants. Chrysanthemum tea is one widely enjoyed example, known for its cooling effect. Other well-known herbal drinks are Kuding tea or Gynostemma. Herbal teas like “24 flavors” and Wong Lo Kat are popular for their health benefits.
Table: The Six Main Types of Chinese Tea
| Type | Oxidation Level | Main Taste | Examples |
|---|---|---|---|
| Green Tea | None or very low | Fresh, grassy, sometimes nutty or floral | Longjing, Biluochun |
| Black (Red) Tea | Full | Malty, sweet, sometimes smoky | Keemun, Dianhong |
| Oolong Tea | Medium | Floral, fruity or roasted | Tie Guan Yin, Da Hong Pao |
| White Tea | Very low | Delicate, lightly sweet | Silver Needle, White Peony |
| Yellow Tea | Low, with special yellowing step | Smooth, gentle, sweet | Junshan Yinzhen, Meng Ding Huangya |
| Dark Tea | Fermented (post-oxidized) | Earthy, deep, rich | Pu-erh, Liu Bao, Hunan dark tea |
Famous Types of Chinese Tea
Some teas are especially well-known, either for their taste, their region, or their history. These famous teas are often seen as the best of Chinese tea making.
What Are the Ten Famous Chinese Teas?
There isn’t one single official list, but the “Ten Famous Chinese Teas” label is given to teas that are widely respected in China. Some teas almost always make the list, such as:
- West Lake Longjing (Dragon Well)
- Dongting Biluochun
- Huangshan Maofeng
- Junshan Yinzhen
- Keemun (Qimen) Red Tea
- Lu’an Melon Seed
- Xinyang Maojian
- Duyun Maojian
- Da Hong Pao (Wuyi rock tea)
- Tie Guan Yin (Iron Goddess of Mercy)
Other teas like Taiping Houkui and Lushan Cloud Tea are sometimes included.
Noteworthy Chinese Green Teas
- Chun Mee: Has a slightly tangy, plum-like taste and a curved leaf shape.
- Gunpowder: Leaves rolled into small balls, with a bold, hearty taste.
- Jasmine Yin Cloud: Green tea scented with jasmine blossoms.
- Other examples: Baimao Hou, Da Fang, Mengding Ganlu, Zhuyeqing.
Noteworthy Chinese Black Teas
- Keemun Black Tea: Smooth, a bit smoky, with a red liquor color.
- Lapsang Souchong: Famous for its smoky, almost pine-like flavor.
- Golden Yunnan: Bright, with a slight peppery note and lots of golden buds.
- Other examples: Dianhong, Yingdehong.
Noteworthy Chinese Oolong Teas
- Tie Guan Yin: Light and floral, smooth golden color.
- Milk Oolong: A creamy aroma and taste.
- Ginseng Oolong: Has a light floral taste with some spiciness from ginseng and licorice.
- Other examples: Bai Jiguan, Rougui, Shui Xian, Tieluohan.
Noteworthy Chinese White Teas
- Silver Needle (Baihao Yinzhen): Made only from young buds, very mild and lightly sweet.
- Bai Mudan (White Peony): Uses both buds and leaves, with a gentle, subtle flavor.
- Shou Mei: Stronger flavor, similar to light oolong, mainly from Fujian and Guangxi provinces.
- Jasmine Silver Needle: Combines white tea and jasmine scent.
Noteworthy Pu-erh Teas
- Banzhang and Jingmai: Two regions famous for high-grade Pu-erh.
- Sticky Rice Pu-erh: Pu-erh flavored with a special leaf for a sticky, distinctive smell.
- Bamboo Roasted Pu-erh: Roasted inside bamboo, which gives extra aroma.
- Flavored Pu-erh: With additions like caramel or cinnamon for a twist.
Frequently Asked Questions about Chinese Tea Types
What Tea Is Most Commonly Served in Chinese Restaurants?
The teas you’ll often get in Chinese restaurants are green tea and jasmine tea. Jasmine tea is a favorite because of its floral scent and smooth flavor, while green tea is popular for its clean, mild taste. Some places may also serve oolong tea, which is nicely balanced between light and strong. What you get can depend on where the restaurant is and its own traditions, but these are the most usual choices.
Do All Types of Chinese Tea Have Caffeine?
Yes, all teas made from the Camellia sinensis plant have some caffeine. The amount changes depending on the kind of tea, part of the plant used, and how it is made. Black teas often have more caffeine than green or white teas, but the amounts in Chinese black tea are sometimes a bit lower than in Indian tea. Even white tea, which is soft and light, still has caffeine. The only types without caffeine are herbal teas, which are made from other plants, like chrysanthemum or blends for traditional Chinese medicine.
What Makes Pu-erh Tea Special?
Pu-erh tea is different because of its special fermentation and aging process. Instead of stopping oxidation, Pu-erh is allowed to ferment with help from natural microbes, which changes its taste and smell over time. This can happen slowly for years (raw/sheng Pu-erh) or be sped up (ripe/shou Pu-erh). As Pu-erh ages, its taste often becomes less bitter and smoother. Only tea from Yunnan can be sold as Pu-erh in China. Many people value old Pu-erh teas highly, not just for flavor but also for their believed health benefits, especially for digestion.
