Tea Types Explained: From White to Pu-erh

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Tea Types Explained: From White to Pu-erh

“We are Tea Perfectionist, where the art and science of tea converge to create the perfect cup.”

All true tea comes from a single plant—Camellia sinensis—yet processing choices create a spectrum of flavor and aroma, from ethereal white teas to profound, time-matured pu‑erh. This guide explains the six core tea categories plus matcha, what makes each unique, and how to brew them beautifully.

🌿 White Tea

Minimally processed and delicately oxidized, white tea is typically withered and gently dried, preserving downy buds and soft sweetness. Expect notes of melon, spring florals, and honey with a silky body.

  • Famous styles: Silver Needle (buds), White Peony (buds + leaves)
  • Profile: Light, sweet, airy; low astringency
  • Brewing: 70–80°C, 2–4 minutes; multiple gentle infusions
  • Storage: Opaque, airtight; cool and dry, 6–12 months

🍃 Green Tea

Fixed (heat-treated) soon after picking to halt oxidation, green teas preserve chlorophyll and fresh, vegetal aromatics. Pan-fired styles skew nutty; steamed styles are grassy and umami-rich.

  • Famous styles: Longjing (Dragon Well), Sencha, Gyokuro, Biluochun
  • Profile: Fresh, grassy to nutty; vibrant umami; lively astringency
  • Brewing: 75–85°C, 2–3 minutes (shorter for high-grade)
  • Storage: High barrier pouch/tin; cool and dark; unopened can be chilled

🌾 Yellow Tea

A rarer category, yellow tea undergoes a gentle “yellowing” step after fixing, where warm, humid resting rounds off grassy notes for a smoother, sweeter cup.

  • Famous styles: Junshan Yinzhen, Huoshan Huangya
  • Profile: Soft, mellow, sweet corn and floral hints
  • Brewing: 75–85°C, 2–3 minutes
  • Storage: Similar to green tea; protect from light/air

đŸŒș Oolong Tea

Partially oxidized and often rolled or twisted, oolongs span a vast spectrum—from floral, green-leaning high mountain teas to deeply roasted, caramelized profiles. Craftsmanship in oxidation, rolling, and roasting defines the style.

  • Famous styles: Tieguanyin, Dong Ding, Wuyi Rock (Da Hong Pao), Phoenix Dancong
  • Profile: Floral to fruity to toasty; silky to mineral; long, layered finish
  • Brewing: 85–90°C, 3–5 minutes (or gong fu: multiple short infusions)
  • Storage: Airtight; light oolongs benefit from vacuum sealing; roasted oolongs are more stable

đŸ–€ Black Tea (Red Tea in Chinese)

Fully oxidized leaves develop coppery liquor and rich aromatics—from malt and cocoa to dried fruit and spice. Processing emphasizes full-body infusion and briskness or sweetness depending on style.

  • Famous styles: Assam, Darjeeling, Keemun, Yunnan Dian Hong, Ceylon
  • Profile: Malt, cocoa, dried fruit, floral; varying astringency
  • Brewing: ~95°C, 3–5 minutes
  • Storage: Opaque, airtight; cool and dry; 12–24 months

đŸ€Ž Dark Tea (Hei Cha) & Pu‑erh

Dark teas undergo post-fermentation (microbial transformation) after initial processing. Pu‑erh is the most famous subcategory from Yunnan, available as sheng (raw) which ages slowly over time, and shou (ripe) which is pile-fermented to accelerate maturation.

  • Famous styles: Sheng Pu‑erh, Shou Pu‑erh, Liu Bao, Fu Zhuan
  • Profile: Earthy to woody, camphor, dried fruit, sweetness; evolving with age
  • Brewing: 95–100°C, 10–20s rinses optional; 3–5 minute infusions or gong fu
  • Storage: Breathable wrap in clean, odor-free environment; moderate RH for aging

💚 Matcha (Stone‑Milled Green)

Shade-grown green tea (usually tencha) milled into a fine powder. Whisked directly into water, matcha delivers intense umami, sweetness, and creamy texture with vibrant color.

  • Styles: Usucha (thin), Koicha (thick), ceremonial vs. culinary grade
  • Brewing: 70–80°C; 1–2 tsp per 60–80ml; sift, then whisk to foam
  • Storage: Very sensitive to air, light, and heat; keep sealed, cool, and use within weeks of opening

📊 Tea Category Snapshot

Category Key Processing Flavor Hallmarks Typical Brew
White Withered, gently dried; minimal oxidation Honeyed, melon, soft florals 70–80°C, 2–4 min
Green Fixed early (pan-fired/steamed) to halt oxidation Grassy to nutty, umami, fresh 75–85°C, 2–3 min
Yellow Gentle post‑fix “yellowing” rest Rounded, sweet corn, mellow 75–85°C, 2–3 min
Oolong Partial oxidation; rolling; optional roasting Floral, fruity, mineral, toasty 85–90°C, 3–5 min
Black Full oxidation, shaping, drying Malt, cocoa, fruit, spice ~95°C, 3–5 min
Dark/Pu‑erh Post‑fermentation (microbial aging) Earthy, woody, sweet, evolving 95–100°C, multiple infusions
Matcha Shade-grown tencha stone‑milled to powder Intense umami, creamy, sweet 70–80°C, whisked

Pro Tip: Start with recommended parameters, then adjust to taste—lower temperature enhances sweetness, longer time boosts strength.

Tea Perfectionist – where each leaf tells a story and every brew is a journey. đŸ”
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