Classifications, Colors, Types, and additional terminology
Anything in tea that does not have a commonly known word will be added somewhere in this chapter.
White
White tea (白茶, Bái Chá, "White Tea") is defined not by its cooking process but rather by its lack...
Green
Green Tea (綠茶, Lǜ Chá, "Green Tea") is fully unoxidized tea, produced by dry roasting or steaming...
Yellow
Yellow Tea (黃茶, Huáng Chá, "Yellow Tea") is more oxidized than Green Tea, less oxidized than Oolo...
Oolong (also "Blue")
Oolong Tea (烏龍茶, Wū Lóng Chá, "Dark Dragon Tea") is partially oxidized tea, landing roughly betwe...
Black/Red
Red Tea (紅茶, Hóng Chá, "Red Tea") is fully oxidized tea. In the West, this type of tea is typical...
Hei Cha (Dark)
Hei Cha is tea that is fermented. The leaves may be intentionally fermented through a piling and ...
Shu Pu-erh
Shu Pu'er, or Ripened Pu'er, refers to Yunnan tea that has been intentionally fermented to emulat...
Sheng Pu-erh
Sheng Pu'er (生普洱, Shēng Pǔ'ěr, "Sheng Pu'er"), briefly, is a minimally-processed tea made from a ...
Yuán Shēng Tuó
The name Yuán Shēng Tuó is coined by Li Shulin referring to a technique for the artisan fermentat...
Purple
Ancient tree
Herbal / Tisane (Including herbal mixtures)
Herbal tea refers to any plant, besides tea (camellia sinensis), that is steeped like tea. ...