China is the birthplace of tea, and as The Classic of Tea states, “Tea as a beverage originated with the divine farmer Shennong.” Not only does our country have a long history of tea drinking, but its tea culture also has deep roots, with the custom of sipping and appreciating tea dating back centuries. Tea is also beloved by people around the world. May 21, 2025, marked the second International Tea Day as designated by the United Nations. To assist consumers in making informed choices when purchasing tea and to promote healthy tea consumption, we offer the following consumer tips.

A full range of six types of tea offers many beneficial components.

The tea plant is an evergreen woody perennial. Tea leaves are made from the buds, leaves, and tender shoots of the tea plant, processed according to specific methods. China boasts the most comprehensive variety of teas in the world. Based on processing techniques and quality characteristics, they are generally categorized into six main types: green tea, White Tea, Yellow Tea, oolong tea (also known as blue tea), dark tea, and Black Tea. Among these, green tea is unfermented; white tea and yellow tea are minimally fermented; oolong tea is semi-fermented; dark tea is post-fermented; and black tea is fully fermented. Tea contains numerous active components, such as tea polyphenols and their oxidized derivatives, theanine, polysaccharides, and caffeine, which provide various health benefits for the human body.

Selecting tea requires attention to color, aroma, flavor, and shape.

The quality grade of tea is typically divided into categories such as top-grade, first-grade, second-grade, third-grade, etc., based on picking standards and production processes. Quality can be evaluated based on four aspects: color, aroma, flavor, and shape. Good tea should have a pure and lustrous appearance, bright and clear infusion, a pure and pleasant aroma that invigorates the senses. Different processing methods or storage periods can result in distinct flavor characteristics. For example, high-quality green tea has a fresh and sweet aftertaste, while high-quality black tea has a sweet and mellow flavor. The appearance of tea can be observed through its color, shape, and completeness. For instance, the leaves of top-grade Longjing tea are tender, bright green, flat, uniform, finely shaped, and delicate. Different grades correspond to different qualities and prices. Consumers should choose tea of the appropriate grade and price according to their needs. When purchasing, one should buy from reputable stores or supermarkets and pay attention to packaging labels.

Drink tea scientifically and in moderation, avoiding common misconceptions for better health.

Tea can be enjoyed using various utensils. These can be classified by material as earthenware, porcelain, glass, metal, lacquerware, bamboo, and wood. The choice of tea utensil may vary depending on the type of tea, the individual, the art form, and the setting. It is not advisable to use a thermos for brewing tea, as high temperatures and prolonged heat exposure can destroy multiple vitamins and aroma compounds in the tea, affecting its flavor and health benefits. When drinking tea, there is no need to discard the first infusion of fine and tender green tea.

Drinking tea is beneficial for health, but it is important to consume it scientifically. For adults, a typical daily intake is 5-15 grams of tea leaves with 200-800 milliliters of tea water. Those who work outdoors extensively, have high energy expenditure, or consume a diet that is relatively greasy can increase their tea intake appropriately. Pregnant women, children, those with nervous disorders, iron-deficiency anemia, or tachycardia should reduce their tea intake. Drinking strong tea on an empty stomach, or consuming a large amount of strong tea within a short period by someone who rarely drinks tea, can cause symptoms such as dizziness and weakness in the limbs, referred to as “tea drunkenness.” In such cases, it is best to pair the tea with some snacks, such as sweets or nuts.

Polyphenols in tea can chemically react with the active ingredients of iron supplements and enzyme inhibitors, affecting their efficacy. Therefore, medications like glucose syrup, protease, and multienzyme tablets should not be taken with tea. Additionally, when taking sedatives and hypnotics, it is important not to mix them with tea.

Proper storage is essential, tailored to the type of tea.

During the storage of tea, its color, aroma, and flavor are highly susceptible to environmental factors such as temperature, relative humidity, oxygen, and light, leading to changes in quality and even spoilage. Therefore, maintaining good storage conditions is crucial. The method of storing tea should be adapted to the specific type and circumstances. Green tea, black tea, oolong tea, and yellow tea should be consumed as soon as possible to retain their characteristic flavors. If storing tea for a short time, it can be sealed in airtight containers without odor and kept away from light. For long-term storage, refrigeration at low temperatures is recommended. During storage, it is important to use materials with good barrier properties, such as aluminum foil, to prevent odors and focus on preventing mold growth. For dark teas (such as Pu'er and Fu brick tea) and white tea, many consumers prefer to store them for a period before drinking. It is more suitable to package these types of tea well and store them in a well-ventilated, dry environment with low air humidity.

Contributing Experts:

Xu Yongquan, Researcher at the Chinese Academy of Agricultural Sciences Tea Research Institute

Zeng Liang, Deputy Dean and Professor at the College of Food Science, Southwest University

Mei Yu, Secretary-General of the China Tea Association

Ni Li, Professor at the College of Biological Science and Engineering, Fuzhou University