White
白茶 (Bái Chá)
Fermentation: 5–10%Liquor: pale yellow
Minimally processed: young buds/leaves are withered and dried. Light, soft, slightly sweet.
Yellow
黄茶 (Huáng Chá)
Fermentation: 10–20%Liquor: golden
A rare style: leaves are gently “smothered” after firing (men huan). Smooth, rounded profile with low bitterness.
Green
绿茶 (Lǜ Chá)
Fermentation: 0–30%Liquor: light green
Unfermented; oxidation is halted by heat. Fresh, grassy, sometimes nutty or floral depending on origin.
Oolong
乌龙 (Wū Lóng)
Fermentation: 30–70%Liquor: light to amber
Semi‑fermented teas ranging from light floral to roasted and spicy. Rich aroma and long finish.
Red (black in the West)
红茶 (Hóng Chá)
Fermentation: ≈ 75%Liquor: amber / reddish‑brown
Fully fermented. Notes of honey, cocoa and dried fruit. Called “black tea” in Western terminology.
Hei Cha (Dark Tea)
黑茶 (Hēi Chá)
Post‑fermented: 100%Liquor: dark brown
Post‑fermented dark tea from regions such as Hunan and Guangxi. Earthy, deep, mellow; includes Liu Bao.
Shu Pu'er
熟普洱 (Shú Pǔ’ěr)
Post‑fermented: 100%Liquor: dark brown
Accelerated post‑fermentation (wo dui). Mellow, warm profile that rounds out with age; low bitterness.
Sheng Pu'er
生普洱 (Shēng Pǔ’ěr)
Natural agingLiquor: light → amber
“Raw” Pu'er that matures over years — grassy and bright when young, honey‑fruity and complex when aged.