Chinese Tea Types Without the Snobbery: A Plain-Language Guide

Chinese tea falls into six categories based on processing and oxidation level. Green tea (least oxidised): pan-fired or steamed leaves, fresh and vegetal. Famous examples — Longjing from Hangzhou (smooth, slightly nutty), Biluochun from Suzhou (intensely fragrant). Brew at 75–80°C, not boiling. Yellow tea: similar to green but with a gentle oxidation step, producing a softer, mellower cup — rare outside specialist shops. White tea: minimal processing, light and delicate — Silver Needle is the reference. Oolong: partially oxidised, ranging from light and floral (Tieguanyin) to dark and roasted (Da Hong Pao from Wuyi). Black tea (红茶, red tea in Chinese): fully oxidised — Keemun from Anhui is a classic, Dianhong from Yunnan is malty and golden-tipped. Dark/pu-er: post-fermented, from Yunnan. Raw pu-er is aged over years; ripe pu-er is processed for faster consumption. Standard at Guangzhou dim sum for its digestive reputation.