Green Tea:
Pan-fired green tea:
Long pan-fired green tea - Mei tea (Pan-fired green, Tezhen, Zhenmei, Fengmei, Xiumei, Gongxi, etc.)
Round pan-fired green tea - Pearl tea (Pearl tea, Rain tea, Xiumei)
Delicate pan-fired green tea - Dragon Well tea, Dafang, Biluochun, Yuhua, Songzhen, etc.
Oven-dried green tea:
Common oven-dried green tea - Fujian oven-dried green tea, Zhejiang oven-dried green tea, etc.
Delicate oven-dried green tea - Huangshan Maofeng, Taiping Houkui, Gaoqiao Yinfeng, etc.
Sun-dried green tea: Yunnan green tea, Sichuan green tea, Shaanxi green tea, etc.
Steamed green tea: Sencha, Gyokuro, etc.
Keemun black tea (Zhengshan Xiaozhong, Yanxiaozhong, etc.)
Gongfu black tea (Dianhong, Qihong, Chuanhong, etc.)
Broken black tea (Ye tea, Sui tea, Pian tea, Mo tea)
Oolong Tea:
Wuyi Rock tea (Wuyi Yan tea, Shuixian, Dahongpao, Rougui, etc.)
Fujian Anxi Oolong tea (Tie Guan Yin, Qilan, Huangjinye)
Guangdong Oolong tea (Fenghuang Dan Cong, Fenghuang Shuixian, etc.)
Taiwan Oolong tea (Dongding Oolong, Baozhong, etc.
White bud tea (Silver Needle, etc.)
White leaf tea (Bai Mudan, Gongmei, etc.)
Yellow Tea:
Yellow bud tea (Junshan Yinzhen, Mengding Huangya, etc.)
Yellow small tea (Beigang Maojian, Wushan Maojian, Wenzhou Huangtang, etc.)
Yellow large tea (Huoshan Huangya, Guangdong Daye Qing, etc.)
Dark Tea:
Hunan dark tea (Anhua dark tea, etc.)
Hubei dark tea (Puqi Old Qingcha, etc.)
Sichuan border tea (Nanlu border tea, Xilu border tea, etc.)
Yunnan-Guangxi dark tea (Pu'er tea, Guangxi Liubao tea, etc.)
Reprocessed teas (processed from various crude teas or refined teas) include:
Flower tea (Jasmine tea, Magnolia flower tea, Rose tea, etc.)
Compressed tea (Black brick tea, Fuzhuan tea, Hua brick tea, Fang tea, Cake tea)
Extract tea (Instant tea)
Tea Classification by Season:
Spring Tea - refers to the tea leaves harvested between late March and mid-May. During spring, the temperature is moderate, and there is sufficient rainfall. Additionally, the tea plant has been hibernating for half a year during the winter season. This results in spring tea buds being plump with a green hue, soft and delicate leaves, and rich in vitamins, especially amino acids. This makes the taste of spring tea fresh, the aroma pleasant and rich in health benefits. (e.g., Liu'an Guapian)
Summer Tea - refers to the tea leaves harvested from early May to early July. The hot summer weather allows the tea plant's new buds and leaves to grow rapidly. This causes the relative reduction of substances that can dissolve in the tea soup, especially amino acids. As a result, the taste and aroma of summer tea are not as strong as spring tea. The higher content of astringent flavonoids, caffeine, and catechins also make the tea buds and leaves purple with an uneven color and a bitter taste. (e.g., Pu'er tea)
Autumn Tea - refers to the tea leaves harvested after mid-August. The climate conditions during autumn are between spring and summer. After the tea plant has gone through two seasons of growth, the amount of substances in new buds and leaves decreases, making the tea leaves have varying sizes, brittle bottoms, and slightly yellowish colors with a mild taste and aroma. (e.g., Tieguaoyin)
Winter Tea - harvested from around late October, winter tea grows after the harvest of autumn tea when the weather gradually turns cold. The slow growth of new buds and leaves during winter allows the accumulation of substances, making winter tea taste rich, and the aroma intense. (e.g., Dongding Oolong)
