La classification du thé de Chine

The Classification of Chinese Tea

Chinese tea, through a millennium, gets more exposure to people from various countries. Increasing countries and people begin to know tea, taste tea soup, and experience a long history of Chinese tea culture.

Since ancient times, there are a number of different methods of classifying tea. For example, LuYu in Tang Dynasty, divided tea into coarse tea, loose tea, powdered tea, tea cakes; In Yuan Dynasty tea was divided into bud tea and leaf tea. Tea can be classified by tea processing technology, origin, season, level, shape, or sales. After the founding of People’s Republic of China, according to the different degree of fermentation of tea and tea processing, tea was divided into non-fermented tea, semi-fermented tea and fully-fermented tea, and divided tea into six basic teas and re-processing tea, namely: green tea, black tea, Oolong tea, yellow tea, white tea and dark tea and re-processing tea, that is, scented tea and so on.

The Classificated as below table:

More detail refer to here.se