The Chinese saying goes, "Firewood, rice, oil, salt, sauce, vinegar, and tea are the seven necessities to begin a day." While tea is listed last, its significance in Chinese culture is undeniable.

China boasts thousands of tea varieties, typically categorized by their processing methods, quality, and preparation styles. When considering quality, Chinese tea can be grouped into eight distinct classes: green, oolong, black, red, white, yellow, flower, and compressed tea. Let’s take a closer look at each of these classes.

1. Green Tea

Green tea is often regarded as the most natural type of Chinese tea. The leaves are picked, dried naturally, and lightly fried to remove their grassy aroma. Unlike other types, green tea undergoes no fermentation.

With the lowest caffeine content among Chinese teas, green tea is also praised for its medicinal benefits. Its aroma ranges from medium to high, and its flavor is light to medium. Today, green tea accounts for about 50% of China’s total tea production.

2. Oolong Tea

Oolong tea sits between green and black tea as it undergoes partial fermentation. Known as "Qing Cha" in Chinese, its leaves typically have green centers with red edges due to the softening process during production.

After being withered and spread out, the tea undergoes brief fermentation, followed by frying, rolling, and roasting. The result is a tea that blends the characteristics of green and black teas.

3. Black Tea

Chinese black tea produces a rich, full-bodied amber brew. During processing, the leaves are fully oxidized, leading to a deep, robust flavor. After withering, the leaves are left to ferment for an extended period before being roasted.

4. Red Tea

Red tea, named for its red leaves and brew color, develops this distinctive hue during the fermentation process. It features a low aroma but medium flavor and is divided into three subclasses: Kung Fu Red Tea, Red Tea Bits, and Small Species Red Tea.

5. White Tea

White tea is sometimes considered a subclass of green tea, as it undergoes minimal processing. It is simply withered and then roasted, skipping the fermentation process entirely. Like green tea, white tea has low caffeine content and a delicate flavor.

6. Yellow Tea

Yellow tea, known for its yellow leaves and brew color, is a rare class of Chinese tea. Its mild and refreshing flavor sets it apart, though it is less common than other tea varieties.

7. Flower Tea

Flower tea is a unique category of Chinese tea that uses dried flowers as its base. It can be further subdivided into Flower Tea and Scented Tea. Flower Tea uses dried flowers without much processing, while Scented Tea is made by blending green or red tea with the aroma of flowers. This class tends to have a light to medium flavor with a medium to strong fragrance.

8. Compressed Tea

The final category is compressed tea, made by steaming and compressing black tea into various shapes, such as bricks, cakes, or columns. Compressed tea retains all the characteristics of black tea and can be stored for years or even decades, making it a durable and prized variety.