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:
|Processing Technical||Technical Green Tea, Black Tea, Oolong Tea, Yellow Tea, White Tea, Dark Tea|
|Origin||Tea from Zhejiang, Fujian, Taiwan, Yunnan, Gansu, and Anhui Provinces|
|Harvesting Time||Spring tea, Summer tea, Hot summer tea, Autumn tea, and Winter Tea|
|Quality Rating||Premium rating, first rating, second rating, third rating, fourth rating, and fifth rating….|
|Shape||Needle-shaped tea, flat tea, jade leaves, curved spiral tea, sheet-shaped tea, orchid-shaped tea, and single bud-shaped tea|
|Sale Place||Tea for overseas sales, tea for domestic sales, etc.|
|Processing Degree||Early tea (raw tea leaves), refined tea (tea products), deep processing of tea (such as instant tea, tea polyphenols extract, etc.)|
|Fermentation Degree||Non-fermented tea, slightly fermented tea, semi-fermented tea, fully-fermented tea, fermented tea.|
|Historical tea, modern tea. Historical tea, such as GuZhuZi bamboo shoots, Cactus; Modern tea, such as Gaoqiao Yinfeng,Nanjing Yuhua tea|
More detail refer to here.se