Six Types of Chinese Tea
Understand the six major Chinese tea types, how they differ by processing, and where Pu'er tea fits in the wider Chinese tea system.

Chinese tea categories are not marketing flavors. They come from processing. The same tea plant can become very different teas depending on how the leaf is handled after picking.
Green tea is fixed quickly to preserve fresh leaf character. White tea is treated more gently, with withering and drying. Yellow tea is rare and requires a yellowing step. Oolong tea is partially oxidized and can range from green and floral to deeply roasted. Black tea is fully oxidized and often has malt, honey, cocoa or fruit notes. Dark tea is shaped by microbial transformation and storage.
Pu'er deserves special attention because it is tied to Yunnan, large-leaf tea material, sun-dried maocha, compression, storage and aging. Raw Pu'er and ripe Pu'er offer two very different experiences.
Place
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Wuyi Rougui
A Wuyi rock tea for learning roast, mineral depth and the aromatic power of Rougui.

Fuding White Peony
A soft and approachable Fuding white tea for calm daily drinking and white tea education.

Keemun Black Tea
A refined Anhui black tea for drinkers who want a more elegant Chinese expression of black tea.

Liu Bao Tea
A Guangxi dark tea for discovering post-fermented Chinese tea beyond Pu'er.
