Chinese tea bushes with a scientific name of Camelia Sinensis are mostly cultivated in the higlands of tropical and subtropical areas of China, where there is a perfect climate, humidy, enough sunshine and fertile soil.
Chinese tea is grouped according to quality, method of preparation or place where it is grown. The primary methods of processing Chinese tea leaves include fermentation, heating or drying, and fortification or adding other raw ingredients like flowers, special herbs or fruits. Theses processes bring out the unique flavor of the raw tea leaves.
Green Tea are newly-harvested Chinese tea leaves that do not undergo fermentation. Green tea is processed naturally through heating or drying so as to maintain its natural green color and retain most of its potent substances like polyphenols and chlorophyll. Green tea is widely grown in all regions of China and is the most famous in its kind. It is known to possess the highest medicinal value and the lowest caffeine levels.
Red and Black Teas are types of Chinese teas that are interchangeably used depending on the place. Red tea is Black tea as classified by westerners. These types of teas are wholly processed in fermentation giving them the strongest flavor and color. Unlike other Chinese teas, red and black teas have flavors that lasts for long. They have the highest content of caffeine. They are also widely grown in the regions of west and northwest China, because they are known as Weight-watchers' gospel. Red or black Chinese teas are known to clean up the digestive channels because of it emulsifies fats and cholesterol.
Oolong Tea is both green and black tea mainly because it is partially fermented. It tastes more like green tea but has the aroma and sense of black tea. Oolong Chinese tea has a thick flavor making it a favorite among tea drinkers in southeast China and Taiwan. It is also the most useful tea for Kung Fu Cha. Interestingly, Oolong tea, like Black teas contain substances that works best in losing those unwanted excess fats and in lowering cholesterol levels.
Pu-erh or Puer Chinese Tea is also known as Compressed tea. It has been fermented for many years that is why it has compacted, which gives it a unique earthly taste. Puer teas are compressed artistically, depending on how it is shaped when it has first landed on the hands of its maker. This kind of chinese tea is most common is the west and southwest China. For continues fermentation, compressed Chinese teas should be kept with ventilation and air at room temperature. Puer ages like wine, the longer it is stored for fermentation, the higher is its value.
The word, Flowered Tea means Scented teas are Chinese teas added with petals of flowers like grapefruit flower, sweet-scented osmanthus, rose, jasmine, gardenia and magnolia. These teas have either black tea, green or oolong tea as the base flavor. But, a strict rule is required as how many flower petals should be included on each type of tea. Example, green has not been fermented, so most of its natural substances are retained, oolong teas have been partially fermented, such that it is break down proteins and fats, and red or black teas have been fully fermented, so most of its natural elements has lost, but they contain the highest caffeine. Jasmine is remains to be the favorite Flower tea.
White Tea or Yellow Teas roasted green teas that it is colored white or yellow, depending on how they are the processed. White teas are the types of Chinese tea with the lightest taste and scent and it contain the lowest level of caffeine. Some well-loved Chinese white or yellow teas are Shou Mei, Bai Mu Dan and Yin Zhen Bai Hao.
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