Tea Classification — By Different Manufacturing Processes

Mao Cha (Rough Tea): Also called crude tea or primary tea; refers to the initial product after the first processing stage of various teas (containing yellow flakes and stems). It has a coarse appearance.

Jing Cha (Refined Tea): Also called finished tea or reprocessed tea; refers to Mao Cha that has undergone refining steps like sieving and stem-picking to achieve uniform shape and consistent quality.

Tea Classification — By Different Seasons

Spring offers moderate temperatures and ample rainfall. Combined with the tea plant's half-year winter dormancy, this results in plump spring buds and leaves, emerald green in color, soft in texture. Particularly, amino acids, corresponding total nitrogen, and various vitamins not only give spring tea a lively taste and pronounced aroma but also enhance its health benefits.

Summer is hot, causing rapid growth of new tea shoots and leaves. This leads to a relative decrease in water-soluble extracts that infuse into the tea liquor, especially amino acids and total nitrogen. Consequently, the taste and aroma of summer tea are often less intense than spring tea. Due to higher content of bitter and astringent compounds like anthocyanins, caffeine, and tea polyphenols compared to spring tea, there is an increase in purplish buds and leaves, uneven coloration, and a more astringent taste.

Autumn climatic conditions are between spring and summer. After growing and being harvested through spring and summer, the nutrient content in new shoots and leaves decreases relatively. Leaves vary in size, become brittle when brewed, and turn yellowish. The taste and aroma appear relatively mild.

Winter Tea / After autumn harvest, the weather gradually turns cooler. New buds and shoots of winter tea grow slowly, allowing internal compounds to accumulate, resulting in a mellow taste and strong aroma.

Apr~May: Qingming, Grain Rain, Start of Summer; Spring Tea

May~Jun: Grain Full, Grain in Ear, Summer Solstice, Minor Heat; First Summer Tea (Second Flush)

Jul~Aug: Major Heat, Start of Autumn, End of Heat; Second Summer Tea (Third Flush)

Aug~Sep: White Dew, Autumn Equinox, Cold Dew; Autumn Tea

Oct~Nov: Frost's Descent, Start of Winter; Winter Tea

Nov~Dec: Minor Snow; Winter Flush Tea

Dec~Apr: Major Snow, Winter Solstice, Minor Cold, Major Cold, Start of Spring, Awakening of Insects, Spring Equinox; Weather is too cold for tea buds to grow. However, during these months, some 'Rainwater Tea' might still be produced (Late Winter Flush, 'Bu Zhi Chun').

Tea Classification — By Different Degrees of Withering

Withering is the process of dissipating moisture from tea leaves before fixation (kill-green). It is divided into sun-withering and indoor-withering. Withering does not necessarily induce fermentation. If leaves are left still without stirring or rupturing the cell membranes along the leaf edges to cause chemical changes during processing, fermentation will not occur.

Generally speaking, Green tea is non-withered and non-fermented; Black tea (Hei Cha) is non-withered but post-fermented; while Yellow tea is non-withered and non-fermented (Yellow tea undergoes 'men huang' – piling after fixation to supplement fermentation); White tea is heavily withered and non-fermented; Green tea (Qing Cha), Bao Zhong tea, and Oolong tea are partially fermented withered teas.

Non-withered Tea: Green tea, Black tea (Hei Cha), Yellow tea

Withered Tea: White tea, Green tea (Qing Cha), Bao Zhong tea, Oolong tea, Black tea (Hong Cha)

Tea Classification — By Scenting Flower Types

Plain Tea (Su Cha): Tea not scented with flowers.

Scented Tea (Hua Cha): Jasmine tea, Pearl Orchid tea, Shu Lan (Aglaia) flower tea, Osmanthus tea... etc.

Tea Classification — By Different Degrees of Fermentation

The degree of fermentation in tea is not absolute and can have slight variations. Approximately: Black tea (Hong Cha) 95% fermented, Yellow tea 85% fermented, Black tea (Hei Cha) 80% fermented, Oolong tea 60~70% fermented, Bao Zhong tea 30~40% fermented, Green tea (Qing Cha) 15~20% fermented, White tea about 5~10% fermented, Green tea (Lu Cha) completely non-fermented. Note: 'Mao Jian' within Green tea (Qing Cha) is not fermented, while the 'yellow soup' type of Green tea (Lu Cha) actually has partial fermentation.

Internationally, a more common classification is based on simple categories: non-fermented tea, semi-fermented tea, and fully fermented tea.

Non-fermented Tea: Green tea (Lu Cha) e.g., Longjing, Biluochun, etc. 0%

Semi-fermented Tea: Green tea (Qing Cha / Oolong tea) e.g., Qing Cha 15%, Jasmine tea 20%, Dong Ding tea 30%, Tieguanyin 40%, Baihao Oolong 70%

Fully fermented Tea: Black tea (Hong Cha) 100%

Tea Classification — By Different Tea Plant Cultivars

Due to China's vast territory and abundant resources, there are numerous varieties of tea plants. Here, common cultivars from Taiwan, China are introduced: Qingxin Oolong (Ruanzhi Oolong, Xiao Ye Oolong), Taicha No. 27 (Jinxuan), Taicha No. 29 (Cuiyu), Tieguanyin, Shui Xian, Si Ji Chun, etc. This section classifies based solely on Taiwanese tea cultivars. Note that as tea plants are hybridized shrubs, there can be significant variation.

Qingxin Oolong: A small-leaf cultivar, suitable for making partially fermented tea, late-maturing. As a historically significant and widely planted variety, it has aliases like [Qingxin Oolong], [Zhongzai], [Zhongcha], [Ruanzhi Oolong]. Tree size relatively small, spreading type, branches and leaves relatively dense. Young buds purple. Leaves narrow, long-elliptical, flesh slightly thick, soft, elastic, dark green, glossy. Bao Zhong tea made from this cultivar is of excellent quality and popular, making it the most widely planted variety in Taiwan. Unfortunately, tree vigor is weak, prone to branch blight, and yield is low.

Qingxin: A small-leaf cultivar, mid-maturing with extremely wide suitability. Common alias [Qingxin]. Medium tree size, slightly spreading. Young buds large, densely covered with pekoe (hair), purplish-red. Leaves narrow, somewhat lanceolate to long-elliptical, widest at the center. Leaf margin serrations relatively sharp. Leaf color dark green, flesh slightly thick and firm. Due to strong tree vigor, high yield, and wide suitability, planting area often ranked first in Taiwan, with Oolong tea and the so-called 'Kou Feng Cha' (Taiwan Oolong) achieving the highest quality. However, planting area has recently ranked second, mainly distributed in Taoyuan, Hsinchu, and Miaoli counties.

Taicha No. 12: Alias Jinxuan, system code-2027. A new cultivar named in 1981 after 43 years of selective breeding. Because the Bao Zhong tea it produces has a unique milky aroma, it is highly popular. Combined with its characteristics of early-mid maturity, robustness, high yield, and suitability for mechanical harvesting, its planting area is steadily increasing. Taicha No. 12 has a larger tree size, slightly upright spreading type. High bud density, large young buds, green with purple tinge. Pekoe density slightly less than Qingxin Oolong, but less likely to fall off during processing, so pekoe is visible on the finished tea. Leaves large, elliptical. Leaf margin serrations relatively sparse. Leaf flesh slightly thick, dark green, glossy. Due to strong tree vigor, high environmental adaptability, high yield, good quality, and popularity, it is planted in all tea regions of Taiwan.

Taicha No. 13: Alias Cuiyu, system code-2029, selected in the same period as Taicha No. 12. A mid-early maturing new cultivar suitable for Bao Zhong tea. Larger tree size. Bud color more purple. Pekoe density slightly lower. Leaves relatively narrow, long, slightly larger and thicker, edges slightly rolled upward. Leaf margin serrations larger and blunter. Leaf color greener and more glossy. This cultivar has sparser growth and is less suitable for machine harvesting. Coupled with slightly lower yield than Taicha No. 12, initial planting was limited. However, due to its excellent taste and strong floral aroma, it is increasingly popular.

Yingzhi Hongxin: Alias Daguang Hongxin, one of the four major famous cultivars introduced from Fujian. Early-maturing cultivar suitable for Bao Zhong tea. Large, upright tree, branches and leaves somewhat sparse. Young buds large, densely covered with pekoe, purplish-red. Leaf shape similar to Taicha No. 12 & 13, but serrations sharper. Tree vigor strong, medium yield. Mostly distributed in Tamsui tea area, New Taipei City, currently mainly in Shimen District. The strip-style or semi-ball style Bao Zhong tea made from it has a special aroma, but lower price due to poorer finished tea color. When used for Tieguanyin tea, the appearance is excellent with good taste; quality and market demand are trending to rival products made from the Tieguanyin cultivar.

Daye Oolong: One of the four major famous cultivars in Taiwan. Early-maturing cultivar suitable for green tea and Bao Zhong tea. Tall, upright tree, branches and leaves relatively sparse. Buds large, pekoe abundant, pale red. Leaves large, elliptical. Leaf color dark green, flesh thick. Tree vigor strong, but medium yield. Currently sporadically distributed in Xizhi, Shenkeng, Shimen areas of New Taipei City, with area decreasing yearly.

Tieguanyin: Small-leaf cultivar, late-maturing, suitable for Tieguanyin tea. Large tree, thick branches, but branches, leaves, and buds very sparse. Young buds slightly reddish. Leaves long-elliptical to narrow, flat, leaf margin undulation large, wavy, serrations large but not sharp. Leaf flesh extremely thick and glossy. Tree vigor weak, yield low. Currently only cultivated in Muzha area, Wenshan District, Taipei City. It is the best cultivar for Tieguanyin tea.

Si Ji Chun: Selected by tea farmers in Muzha area. Small-leaf type, extremely early-maturing Bao Zhong tea cultivar. Medium to large tree size, spreading. Branches, leaves, and buds dense. Young buds pale red. Leaves closer to spindle-shaped, both ends pointed. Leaf color light green, fine and sharp serrations. Leaf flesh thick and glossy. Tree vigor strong, extremely long harvesting period, high yield. Because of very early sprouting and long harvest period, spring tea made from it has a special aroma, leading to increased planting area. However, as growth habits and production methods haven't undergone systematic testing, it's difficult to evaluate its advantages and disadvantages.

Qingxin Gan Zai: Alias Gan Zai. Small-leaf, early-maturing cultivar suitable for green tea, especially Longjing tea. Medium to large tree, slightly upright, but branching sparse. Buds green with pekoe, so high-grade Longjing made from it carries white pekoe. Leaves large, resembling mandarin orange leaves, leaf margin noticeably rolled upward. Particularly high number of petals. The most important cultivar for Longjing tea, mainly distributed in Xindian and Sanxia areas, New Taipei City.

Huang Gan: Alias Baixin or Baiye. Small-leaf tea cultivar, late-maturing, suitable for black tea (Hong Cha). Medium tree size, dense branches and leaves. Bud color yellowish. Leaves elliptical to obovate. Many flowers. Previously planted extensively in Taoyuan, Hsinchu, Miaoli counties. After Taiwan lost its black tea export market, planting decreased rapidly.

Others: Other tea cultivars planted in Taiwan include Wuyi tea, Hongxin Dakou, Huangxin Dakou, Hongxin Oolong, Huangxin Oolong, Shui Xian, Ruanzhi Hongxin, Taicha No. 14 (Baiwen), Taicha No. 15, Taicha No. 16, Taicha No. 17 (Bailu), Tamsui Qingxin, Fo Shou (Buddha's Hand), Wuzhi, Meizhan, etc., but with smaller, less widespread planting areas.