Essential Reading for Tea Enthusiasts: An Overview of China-s Six Types of Tea

We all know that fruits and vegetables have their best seasons for tasting, so do different types of tea also have their optimal seasons for drinking?

Tea can be enjoyed at its best flavor in any season. However, due to different processing methods, each type of tea has its own characteristics, which means there are ideal seasons for drinking each type of tea. This concept is distinct from seasonal fruits and vegetables. Drinking the right tea in different seasons can be more beneficial to your health.

Essential Reading for Tea Enthusiasts: An Overview of China's Six Types of Tea – Part Two-1

Green Tea

Wilt: No Wilt

Fermentation Level: Non-fermented, Fermentation Degree 0%

Nature: Cold

Season to Drink: Summer

Representative Teas: Longjing, Lushan Cloud Mist, Xinyang Maojian, Biluochun, Huangshan Maofeng, Tai Ping Houkui, Liu'an Guapian, Duyun Maojian, Mengding Ganlu, Anji White Tea, etc.

Essential Reading for Tea Enthusiasts: An Overview of China's Six Types of Tea – Part Two-2

White Tea

Wilt: Heavy Wilt

Fermentation Level: Slight fermentation. New tea approximately 5-20%; Aged white tea approximately 20-80%

Nature:

● Cold

● Cool

● Neutral

Season to Drink:

● Summer

● Autumn

Representative Teas: Taimuszhen Silver Needle, Baihao Silver Needle, Bai Mudan, Gongmei, Shoumei, New Process White Tea, etc.

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Yellow Tea

Wilt: No Wilt

Fermentation Level: Lightly fermented, approximately 20-30%

Nature: Cold

Season to Drink: Summer

Representative Teas: Junshan Silver Needle, Mengding Yellow Bud, Huoshan Yellow Bud, Beigang Maojian and Weishan Maojian, Wenzhou Yellow Soup, Guangdong Dayeqing, etc.

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Oolong Tea (Blue Tea)

Wilt: Wilt

Fermentation Level: Semi-fermented

Fermentation Level: Lightly fermented approximately 20-30%

Nature: Cold

Season to Drink: Summer

Representative Teas: Freshly fragrant Tieguanyin, Dongding Oolong, and Wenshan Pouchong, etc.

Fermentation Level: Medium fermentation approximately 30-50%

Nature: Neutral

Season to Drink: Autumn

Representative Teas: Strongly fragrant Tieguanyin, Phoenix Dancong, Taiwanese High Mountain Oolong, Lightly Roasted Oolong Tea, etc.

Fermentation Level: Heavily fermented approximately 50-80%

Nature: Neutral

Season to Drink: Autumn

Representative Teas: Wuyi Rock Tea including Dahongpao, Shuixian, Rougui, Mingcong, Taiwanese Baihao Oolong, Moderately Roasted Oolong Tea, etc.

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Black Tea

Wilt: Wilt

Fermentation Level: Fully fermented, approximately 80-90%

Nature: Warm

Season to Drink: Winter

Representative Teas: Zhengshan Xiaozhong, Smoky Xiaozhong, Yunnan Black Tea, Keemun Black Tea, Ning Hong, Chuan Hong, Min Hong, Hunan Black Tea, Ying Hong, etc.

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Dark Tea

Wilt: No Wilt

Fermentation Level: Post-fermented

Fermentation Level: Raw tea approximately 20-30%

Nature: Cold

Season to Drink: Summer

Representative Teas: Dark teas with low fermentation such as Raw Pu'er

Fermentation Level: Approximately 100%;

Nature: Warm

Representative Teas: Anhua Dark Tea, Liubao Tea, Aged Pu'er, etc.

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In addition, different types of tea have different brewing techniques. Generally speaking, you can refer to the following table for guidance.

Essential Reading for Tea Enthusiasts: An Overview of China's Six Types of Tea – Part Two-7

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Essential Reading for Tea Enthusiasts: An Overview of China-s Six Types of Tea – Part Two