The history of Chinese tea can date back to more than 4,000 years ago. It was said that the legendary Emperor Shennong was the first cultivator of Chinese tea.
Chinese tea can be classified in many ways, such as place of production, method of production, quality, etc. Among them, the method of production is the most popular way. Generally, Chinese tea can be classified into four categories, namely white, green, oolong and black tea.
White Tea – It is made from the very young leaves of the Comellia Sinensis tea plant. Unlike other types of teas, white tea is only slightly oxidized, which makes it the least processed tea.
Green Tea – It is the variety which keeps the original color of the tea leaves without fermentation during processing.
Oolong Tea – Also known as wulong tea, it represents a variety half way between the green and the black teas. It is a semi-fermented tea.
Black Tea – It is also known as red tea, which is fermented before baking.