Chinese Tea, Its History and 6 Tea Types
The Camellia Sinensis Tea Plant
It is a common misunderstanding that different types of tea come from different plants. While many cultivars exist, all true tea is produced from the leaves of a single plant: Camellia sinensis. In this article, we explore the remarkable range of teas that arise from this one plant, while recognising that tea culture extends far beyond botanical classification alone.
The story of Camellia sinensis begins in Southeast Asia, where this evergreen plant is native. Tea was first recorded in the medical writings of Emperor Shen Nong, who noted its stimulating and restorative properties. As tea’s effects became known, cultivation spread, and increasingly refined methods of preparation emerged and went far beyond simple picking and drying.
Over thousands of years, tea evolved from a wild-foraged medicinal leaf into one of the most widely enjoyed beverages in the world. What followed was not only agricultural development, but the creation of complex rituals, craftsmanship, and finishing practices that continue to shape how tea is grown, made, and enjoyed today.
Types of Chinese Tea
Now that we know all traditional tea comes from the same plant, the natural question is why there are so many different teas in the world. The answer lies in how tea is grown and, more importantly, how it is processed. Differences in growing region, tea varietal, and finishing techniques give rise to the remarkable diversity we see today.
At its core, the processing method is what defines the type of tea. Beyond this, the specific varietal of Camellia sinensis and the environment in which it is grown further shape flavour, aroma, and overall quality, giving each tea its own distinct character.
Chinese Black Tea
Black tea is perhaps the most familiar style of tea worldwide. Chinese black teas are known for their naturally sweet, fruity, and malty character, a result of careful oxidation during processing. After harvesting, the leaves are gently piled to retain moisture and exposed to warmth—either from the sun or controlled heat—allowing oxidation to develop. This process gives the finished tea its distinctive reddish-black colour and rounded flavour.
Lower-grade black teas are sometimes processed using the CTC method (Cut, Tear, Curl), which breaks the leaves into smaller pieces for faster extraction. These teas are generally used in blends and tea bags, prioritising strength over complexity.
Historically, black tea gained popularity in Europe because it could endure long sea voyages from China without losing quality. This demand eventually led the British Empire to cultivate tea in India for export to England.
Today, black tea is experiencing a quiet revival in China. A new generation of farmers are refining traditional methods and introducing modern interpretations. Teas such as Jin Jun Mei (金骏眉), less-smoked Lapsang Souchong (立山小種), and English Black No. 9 (英紅九號) have become especially sought after over the past decade.
Despite common belief, black tea does not necessarily contain more caffeine than other teas. Caffeine levels depend largely on freshness and picking season. However, black tea is usually brewed stronger and with hotter water, which can extract caffeine more quickly than typical green tea methods. The result is a rich, satisfying cup with a gentle, reliable lift.
Chinese Green Tea
Green tea is made from tender, delicate leaves harvested during a short window in early spring, when the plant’s energy is at its peak. After picking, the leaves are briefly shade-dried, then pan-fired to prevent oxidation. This crucial step preserves their vivid green colour and fresh, vegetal character. The leaves are then rolled or pressed into their final form, shaping both appearance and flavour development.
Well-crafted green tea is defined by clarity and balance—fresh, naturally sweet, with a soft, creamy texture and a clean, lasting aftertaste.
A common misconception is that green tea contains less caffeine than other teas. In reality, early spring green tea made from buds can be relatively high in caffeine. What makes the experience gentler is the brewing method: lower water temperatures and lighter infusions naturally reduce caffeine extraction, allowing you to control strength and stimulation.
Note: Chinese and Japanese green teas are processed very differently, resulting in entirely distinct flavour profiles and brewing styles.
To explore this further, see our guide: The Differences Between Chinese and Japanese Green Teas.
Chinese Oolong Tea
Oolong teas are partially oxidised, often described as sitting between green and black tea. This description can be misleading, depending on how an oolong is crafted and roasted, it can be lighter than green tea or darker than black tea.
In general, oolong leaves are picked, dried, and withered, then undergo Yaoqing. What truly defines oolong is Yaoqing (搖青) —the repeated turning and gentle bruising of the leaves. This step encourages controlled oxidation and draws out the tea’s floral, juicy, fruity, and aromatic character. Compared to other tea styles, oolong is among the most technically demanding to produce, requiring years of experience and careful judgement.
Some of the most well-known oolong teas include Tie Guan Yin and Da Hong Pao from Fujian Province, as well as the diverse family of Dancong teas from Guangdong.
Because of the complexity involved, high-quality oolong is produced mainly in China and Taiwan. In China, key regions include the Wuyi Mountains, Anxi, and Guangdong. While other countries have begun experimenting with oolong production, the results are still far from matching these traditional origins.
Despite common belief, an oolong’s caffeine content is not determined by how dark or light it is roasted. Instead, caffeine levels depend on leaf freshness, growing conditions, water temperature, and infusion time.
Oolong tea is highly prized in China. Some producers spend weeks or even months hand-roasting a single tea for competition tasting. These award-winning Oolongs are often harvested from wild or cliffside bushes, then crafted with extraordinary care, making them some of the most valuable teas in the world.
Pu Erh Tea
Among all tea styles, Pu Erh tea offers some of the greatest diversity in flavour and aroma. There are two distinct categories: the traditional Sheng (Raw) Pu Erh and the more modern Shou (Ripe) Pu Erh.
Raw Pu Erh (生) follows a traditional production sequence of picking, withering, pan-firing, rolling, and sun-drying. After this, the tea may be stored loose or pressed into cakes and allowed to age naturally over time. Young raw Pu Erh is often fresh and aromatic, with a gentle bitterness that gives way to a lingering sweetness. With long-term aging, the tea gradually softens, becoming smoother, fruitier, and sometimes developing subtle medicinal notes.
To produce Ripe Pu Erh (熟) , finished raw Pu Erh leaves undergo a controlled pile fermentation process that accelerates aging. Originally developed to mimic the character of aged raw Pu Erh, ripe Pu Erh has since become a category of its own. It is known for its bold, thick, earthy, and smooth profile, offering depth and comfort in the cup.
Note: While Pu Erh is often associated with long-term aging, great Pu Erh always begins with high-quality leaf and careful processing. A well-made Pu Erh can be deeply enjoyable even when young, with clarity, texture, and balance.
Caffeine levels in Pu Erh tea vary depending on the bud-to-leaf ratio, water temperature, and brewing time, allowing flexibility in how it is brewed and enjoyed.
Chinese White Tea
White tea is the least processed of all tea types. Unlike other teas, it does not undergo heat-fixing during production. Instead, freshly picked leaves are quickly sun-dried, preserving their clean, crisp flavour and distinctive, gentle texture.
Premium white teas such as Silver Needle (Bai Hao Yin Zhen) are made entirely from spring buds, giving them their signature silvery appearance. Other grades include Bai Mu Dan (白牡丹), typically picked to a one bud, two leaf standards, followed by Gong Mei and Shou Mei (壽眉), which contain fewer buds and more mature leaves.
| Grade | Standard | Tasting Notes |
| Baihao Yinzhen (Silver Needle) | First bud only | Delicate, honey, viscous; notes of pomegranate, hay |
| Bai Mu Dan (White Peony) | One bud, Two leaves | Balanced, nutty; notes of roasted hazelnut, white grape |
| Gongmei (Tribute Eyebrow) | Mature leaves, Few buds | Robust, savory, fruity; notes of prune, stewed pear |
| Shoumei (Longevity Eyebrow) | Mature leaves (Late flush) | Winey, rich, sweet; notes of molasses, nutmeg |
Although Chinese white tea is most commonly produced from the Da Bai cultivar, white tea is ultimately defined by its processing method rather than the plant variety. In theory, any tea cultivar can be used to make white tea, provided it is dried quickly without heat-fixing.
It is also important to distinguish between fresh and aged white tea. Like raw Pu Erh, white tea can be suitable for long-term storage and gradual aging. Over time, its flavour often becomes deeper, rounder, and fruitier. While high grades such as Silver Needle and Bai Mu Dan are excellent for immediate enjoyment or aging, Shou Mei and Gong Mei are often especially rewarding after extended aging.
White tea has deep cultural roots in Fujian Province, which remains its primary production region. Yunnan also produces high-quality white teas, and due to the relatively simple processing method, countries such as Nepal, Vietnam, Taiwan, and Sri Lanka have begun producing commendable examples as well.
Despite common assumptions, white tea is not necessarily low in caffeine. Early spring buds can be relatively high in caffeine, as this naturally protects young leaves from pests. However, brewing with cooler water or using less leaf allows you to reduce caffeine extraction—an approach often preferred when preparing white tea.
Chinese Yellow Tea
Producing high-quality yellow tea is a quiet labour of precision and care. While its process closely resembles that of green tea, yellow tea is defined by a unique additional step known as “yellowing” or wrapping.
Like green tea, the leaves are picked, dried, and heat-fixed through pan-frying. However, yellow tea is typically pan-fried at lower temperatures and for a shorter duration, leaving the leaves warm and slightly moist. At this stage, the leaves are carefully wrapped to encourage yellowing. This allows them to slowly release and reabsorb moisture—a gentle breathing process traditionally described as “reabsorbing essence.” Within this warm, enclosed environment, a small degree of oxidation and fermentation occurs.
After a day or two, the leaves are unwrapped, and in some cases the process is repeated to refine flavour and texture. Final drying is usually carried out slowly, often over low-temperature charcoal heat, to stabilise the body.
This subtle oxidation places yellow tea between white and green tea in character. The result is a light, refined cup with a soft warmth—reminiscent of green tea, yet smoother, rounder, and finished with a silky, lingering texture.
Find Your Tea — A Simple Guide
To conclude, we’ve put together a simple set of questions to help you discover the tea styles that best suit your taste.
Do I prefer fresh and light, or deep and rich flavours?
Fresh & light → White, Green, Yellow
Deep & rich → Pu Erh, Black, some Oolong
Am I drawn to floral and aromatic, or earthy and grounding notes?
Floral & aromatic → Oolong, Green, some White
Earthy & grounding → Pu Erh, Black, roasted Oolong
Do I enjoy natural sweetness or bold intensity?
Naturally sweet → White, Green, light Oolong
Bold & intense → Black, Pu Erh, dark Oolong
Do I want an easy daily tea or something to slow down with?
Easy daily drinking → Green, White, Black
Slow, meditative sessions → Oolong, Pu Erh
Am I curious about aged teas or prefer youthful freshness?
Fresh & youthful → Green, White (young)
Aged & evolving → Pu Erh, aged White, aged Oolong
Do I like warm roasted notes or clean vegetal flavours?
Roasted & warm → Dark Oolong, Black, Pu Erh
Vegetal & clean → Green, Yellow, White
Am I sensitive to caffeine?
Lower perceived caffeine → White, Green
Stronger lift → Black, Pu Erh, Oolong
There’s no perfect answer—only the tea that feels right for you. Let this guide be a starting point, and allow your palate to evolve with time.