Types of tea by degree of fermentation<\/strong><\/h2>\n\nTea is classified primarily by the degree of oxidation of the leaves. This technological stage determines how the color of the finished drink will change, how rich the aroma will be, and what the flavor accents will be. Different levels of oxidation also affect the chemical composition of the leaves, and thus the tea properties. <\/p>\n\n
White tea<\/strong><\/h3>\n\nThe most delicate and easiest to process. The leaves are hardly fermented. In traditional regions of China (for example, Fuding or Zhenghe), it is partially dried in the sun. This is called solar wilting. It promotes light natural oxidation and creates a characteristic flavor. <\/p>\n\n
Some producers, especially in unstable weather conditions, may carry out curing in controlled rooms to avoid spoilage of raw materials.<\/p>\n\n
Due to minimal interference with the structure of the tea leaf, white tea retains its natural tenderness, light floral notes and high concentration of antioxidants.<\/p>\n\n
The most famous varieties: Bai Mu Dan (White Peony), Xiliang Zhen, Silver Needles (Bai Hao Yin Zhen). They are valued for their mild flavor, purity of infusion, and natural sweetness. <\/p>\n\n
Yellow tea<\/strong><\/h3>\n\nThis is a very rare tea variety that is produced in only a few provinces in China. It is similar to green tea in terms of technology, but has one specific stage: the leaves are wrapped and kept in a humid environment after heating. This process, known as “languishing,” mellows the flavor and removes the harsh herbaceousness, adding soft honey and fruity notes. Due to the complexity of processing, yellow belongs to the premium segment. <\/p>\n\n
Green tea<\/strong><\/h3>\n\nIt is one of the most common in the world. The tea leaves are not oxidized: immediately after harvesting, they are quickly heated to stop the enzymatic processes. In Chinese technology, this is usually done by roasting in special vats, in Japanese technology – by short steaming. <\/p>\n\n
Green tea<\/a> is also appreciated for its beneficial properties<\/a>: it contains a significant amount of catechins, supports the immune system and promotes healthy digestion.<\/p>\n\nPopular types of tea: Sencha, Gyokuro, Longjing (Dragon Well), Mao Feng, Genmaicha.<\/p>\n\n
Oolong (blue-green tea)<\/strong><\/h3>\n\nThis is the name of semi-fermented teas that combine the characteristics of green and black teas. The degree of oxidation can vary from 10% to 70%, which gives a huge palette of flavors, from fresh floral to thick caramel. <\/p>\n\n
The most famous: Te Guan Yin, Da Hong Pao, Mi Lan Xiang.<\/p>\n\n
They are characterized by multi-layered orchid, honey, and creamy notes.<\/p>\n\n
Black tea<\/strong><\/a><\/h3>\n\nFully fermented tea, which is called red tea in China because of the color of the infusion. It has a richer aroma, astringency and deep flavor. Due to its durability and resistance to transportation, it is the most widespread. <\/p>\n\n
Famous varieties of tea: Assam, Darjeeling, Ceylon, Kimun, Yunnan Hong Cha.<\/p>\n\n
Puer<\/strong><\/h2>\n\nIt is a post-fermented tea that continues to mature even after being pressed. There are types of tea: <\/p>\n\n
\n- Shen (raw) pu-erh. Over time, its flavor becomes deeper and milder, similar to aged wine. <\/li>\n\n\n\n
- Shu (black, boiled) pu-erh, which undergoes artificially accelerated fermentation, has a rich flavor with earthy notes.<\/li>\n<\/ul>\n\n
Pu-erh is known for its beneficial effects on digestion and detoxification.<\/p>\n\n![\"\"](\"https:\/\/kyivcityroast.com.ua\/wp-content\/uploads\/2025\/11\/pexels-thanh-truc-ho-1074355465-33250503-750.jpg.webp\")
<\/figure>\n\nClassification by type of tea bush<\/strong><\/h2>\n\nChinese variety (Camellia sinensis var. sinensis)<\/strong><\/h3>\n\nSmall-leafed bushes that are resistant to cool climates are the source of most of the world’s varieties. They grow in China, Japan, and Taiwan and produce delicate, aromatic teas with a complex flavor. <\/p>\n\n
Assam variety (Camellia sinensis var. assamica)<\/strong><\/h3>\n\nA plant with large leaves originally from India. The bush loves tropical climates and high humidity. The drink made from the leaves of this bush is rich, strong, with a bright flavor. It is used as a base for many black types and blends. <\/p>\n\n
Cambodian variety<\/strong><\/h3>\n\nA rare variety that combines the characteristics of Chinese and Assamese. It is mainly used to create hybrids. It provides soft, light-tasting teas that are rarely found on the world market. <\/p>\n\n
Types of tea by geographical origin<\/strong><\/h2>\n\nChinese<\/strong><\/h3>\n\nChinese teas<\/a> are produced in several traditional regions, each of which has its own characteristics. <\/p>\n\nYunnan is known for its large-leaved shrubs and pu-erh. <\/p>\n\n
Fujian is famous for its oolong and white tea with a delicate flavor. <\/p>\n\n
Zhejiang is known for producing unfermented teas with a bright flavor and fresh aroma. <\/p>\n\n
Jiangsu and Anhui specialize in green and black teas with a rich flavor palette. <\/p>\n\n
Sichuan is a region of highland plantations. The leaves collected in this region are used to make tea drinks with a rich aroma and deep flavor. <\/p>\n\n
Climate, altitude, soil type, and traditional methods of processing tea leaves determine the uniqueness of each variety, making Chinese products diverse and valuable on the global market.<\/p>\n\n
Indian<\/strong><\/h3>\n\nThe flavor and aroma are influenced by the local climate, the height of the plantations and the technology of leaf processing.<\/p>\n\n
Regions such as Assam, Darjeeling, and Nilgiri are known for the production of Indian teas.<\/p>\n\n
Assam is characterized by a strong, rich flavor. <\/p>\n\n
Darjeeling has a delicate and aromatic flavor with fruity notes. Nilgiri produces refreshing, fruity flavors. <\/p>\n\n
Ceylon tea from Sri Lanka<\/strong><\/h3>\n\nTea from the highland regions of Nuwara Eliya, Dimbula, and Uva is known for its clear golden infusion and fresh citrus aroma.<\/p>\n\n
Japanese<\/strong><\/h3>\n\nJapan specializes in the green variety grown using unique methods: shading (Gyokuro, Matcha<\/a>) or light steaming (Sencha). They have a rich umami flavor and emerald infusion. <\/p>\n\nOther producing countries <\/strong><\/h3>\n\nKenya is one of the largest exporters of strong black tea.<\/p>\n\n
Turkey is known for its rich and tart Rize tea.<\/p>\n\n
Georgia produces light black and light, with a soft mountain profile.<\/p>\n\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\n\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t![\"\"](\"https:\/\/kyivcityroast.com.ua\/wp-content\/uploads\/2025\/05\/img_2699-750.jpg_11zon.webp\")
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\n\t\t\t\t
The most delicate and easiest to process. The leaves are hardly fermented. In traditional regions of China (for example, Fuding or Zhenghe), it is partially dried in the sun. This is called solar wilting. It promotes light natural oxidation and creates a characteristic flavor. <\/p>\n\n
Some producers, especially in unstable weather conditions, may carry out curing in controlled rooms to avoid spoilage of raw materials.<\/p>\n\n
Due to minimal interference with the structure of the tea leaf, white tea retains its natural tenderness, light floral notes and high concentration of antioxidants.<\/p>\n\n
The most famous varieties: Bai Mu Dan (White Peony), Xiliang Zhen, Silver Needles (Bai Hao Yin Zhen). They are valued for their mild flavor, purity of infusion, and natural sweetness. <\/p>\n\n
Yellow tea<\/strong><\/h3>\n\nThis is a very rare tea variety that is produced in only a few provinces in China. It is similar to green tea in terms of technology, but has one specific stage: the leaves are wrapped and kept in a humid environment after heating. This process, known as “languishing,” mellows the flavor and removes the harsh herbaceousness, adding soft honey and fruity notes. Due to the complexity of processing, yellow belongs to the premium segment. <\/p>\n\n
Green tea<\/strong><\/h3>\n\nIt is one of the most common in the world. The tea leaves are not oxidized: immediately after harvesting, they are quickly heated to stop the enzymatic processes. In Chinese technology, this is usually done by roasting in special vats, in Japanese technology – by short steaming. <\/p>\n\n
Green tea<\/a> is also appreciated for its beneficial properties<\/a>: it contains a significant amount of catechins, supports the immune system and promotes healthy digestion.<\/p>\n\nPopular types of tea: Sencha, Gyokuro, Longjing (Dragon Well), Mao Feng, Genmaicha.<\/p>\n\n
Oolong (blue-green tea)<\/strong><\/h3>\n\nThis is the name of semi-fermented teas that combine the characteristics of green and black teas. The degree of oxidation can vary from 10% to 70%, which gives a huge palette of flavors, from fresh floral to thick caramel. <\/p>\n\n
The most famous: Te Guan Yin, Da Hong Pao, Mi Lan Xiang.<\/p>\n\n
They are characterized by multi-layered orchid, honey, and creamy notes.<\/p>\n\n
Black tea<\/strong><\/a><\/h3>\n\nFully fermented tea, which is called red tea in China because of the color of the infusion. It has a richer aroma, astringency and deep flavor. Due to its durability and resistance to transportation, it is the most widespread. <\/p>\n\n
Famous varieties of tea: Assam, Darjeeling, Ceylon, Kimun, Yunnan Hong Cha.<\/p>\n\n
Puer<\/strong><\/h2>\n\nIt is a post-fermented tea that continues to mature even after being pressed. There are types of tea: <\/p>\n\n
\n- Shen (raw) pu-erh. Over time, its flavor becomes deeper and milder, similar to aged wine. <\/li>\n\n\n\n
- Shu (black, boiled) pu-erh, which undergoes artificially accelerated fermentation, has a rich flavor with earthy notes.<\/li>\n<\/ul>\n\n
Pu-erh is known for its beneficial effects on digestion and detoxification.<\/p>\n\n<\/figure>\n\nClassification by type of tea bush<\/strong><\/h2>\n\nChinese variety (Camellia sinensis var. sinensis)<\/strong><\/h3>\n\nSmall-leafed bushes that are resistant to cool climates are the source of most of the world’s varieties. They grow in China, Japan, and Taiwan and produce delicate, aromatic teas with a complex flavor. <\/p>\n\n
Assam variety (Camellia sinensis var. assamica)<\/strong><\/h3>\n\nA plant with large leaves originally from India. The bush loves tropical climates and high humidity. The drink made from the leaves of this bush is rich, strong, with a bright flavor. It is used as a base for many black types and blends. <\/p>\n\n
Cambodian variety<\/strong><\/h3>\n\nA rare variety that combines the characteristics of Chinese and Assamese. It is mainly used to create hybrids. It provides soft, light-tasting teas that are rarely found on the world market. <\/p>\n\n
Types of tea by geographical origin<\/strong><\/h2>\n\nChinese<\/strong><\/h3>\n\nChinese teas<\/a> are produced in several traditional regions, each of which has its own characteristics. <\/p>\n\nYunnan is known for its large-leaved shrubs and pu-erh. <\/p>\n\n
Fujian is famous for its oolong and white tea with a delicate flavor. <\/p>\n\n
Zhejiang is known for producing unfermented teas with a bright flavor and fresh aroma. <\/p>\n\n
Jiangsu and Anhui specialize in green and black teas with a rich flavor palette. <\/p>\n\n
Sichuan is a region of highland plantations. The leaves collected in this region are used to make tea drinks with a rich aroma and deep flavor. <\/p>\n\n
Climate, altitude, soil type, and traditional methods of processing tea leaves determine the uniqueness of each variety, making Chinese products diverse and valuable on the global market.<\/p>\n\n
Indian<\/strong><\/h3>\n\nThe flavor and aroma are influenced by the local climate, the height of the plantations and the technology of leaf processing.<\/p>\n\n
Regions such as Assam, Darjeeling, and Nilgiri are known for the production of Indian teas.<\/p>\n\n
Assam is characterized by a strong, rich flavor. <\/p>\n\n
Darjeeling has a delicate and aromatic flavor with fruity notes. Nilgiri produces refreshing, fruity flavors. <\/p>\n\n
Ceylon tea from Sri Lanka<\/strong><\/h3>\n\nTea from the highland regions of Nuwara Eliya, Dimbula, and Uva is known for its clear golden infusion and fresh citrus aroma.<\/p>\n\n
Japanese<\/strong><\/h3>\n\nJapan specializes in the green variety grown using unique methods: shading (Gyokuro, Matcha<\/a>) or light steaming (Sencha). They have a rich umami flavor and emerald infusion. <\/p>\n\nOther producing countries <\/strong><\/h3>\n\nKenya is one of the largest exporters of strong black tea.<\/p>\n\n
Turkey is known for its rich and tart Rize tea.<\/p>\n\n
Georgia produces light black and light, with a soft mountain profile.<\/p>\n\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\n\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\n\t\t\t\t
It is one of the most common in the world. The tea leaves are not oxidized: immediately after harvesting, they are quickly heated to stop the enzymatic processes. In Chinese technology, this is usually done by roasting in special vats, in Japanese technology – by short steaming. <\/p>\n\n
Green tea<\/a> is also appreciated for its beneficial properties<\/a>: it contains a significant amount of catechins, supports the immune system and promotes healthy digestion.<\/p>\n\n Popular types of tea: Sencha, Gyokuro, Longjing (Dragon Well), Mao Feng, Genmaicha.<\/p>\n\n This is the name of semi-fermented teas that combine the characteristics of green and black teas. The degree of oxidation can vary from 10% to 70%, which gives a huge palette of flavors, from fresh floral to thick caramel. <\/p>\n\n The most famous: Te Guan Yin, Da Hong Pao, Mi Lan Xiang.<\/p>\n\n They are characterized by multi-layered orchid, honey, and creamy notes.<\/p>\n\n Fully fermented tea, which is called red tea in China because of the color of the infusion. It has a richer aroma, astringency and deep flavor. Due to its durability and resistance to transportation, it is the most widespread. <\/p>\n\n Famous varieties of tea: Assam, Darjeeling, Ceylon, Kimun, Yunnan Hong Cha.<\/p>\n\n It is a post-fermented tea that continues to mature even after being pressed. There are types of tea: <\/p>\n\n Pu-erh is known for its beneficial effects on digestion and detoxification.<\/p>\n\n Small-leafed bushes that are resistant to cool climates are the source of most of the world’s varieties. They grow in China, Japan, and Taiwan and produce delicate, aromatic teas with a complex flavor. <\/p>\n\n A plant with large leaves originally from India. The bush loves tropical climates and high humidity. The drink made from the leaves of this bush is rich, strong, with a bright flavor. It is used as a base for many black types and blends. <\/p>\n\n A rare variety that combines the characteristics of Chinese and Assamese. It is mainly used to create hybrids. It provides soft, light-tasting teas that are rarely found on the world market. <\/p>\n\n Chinese teas<\/a> are produced in several traditional regions, each of which has its own characteristics. <\/p>\n\n Yunnan is known for its large-leaved shrubs and pu-erh. <\/p>\n\n Fujian is famous for its oolong and white tea with a delicate flavor. <\/p>\n\n Zhejiang is known for producing unfermented teas with a bright flavor and fresh aroma. <\/p>\n\n Jiangsu and Anhui specialize in green and black teas with a rich flavor palette. <\/p>\n\n Sichuan is a region of highland plantations. The leaves collected in this region are used to make tea drinks with a rich aroma and deep flavor. <\/p>\n\n Climate, altitude, soil type, and traditional methods of processing tea leaves determine the uniqueness of each variety, making Chinese products diverse and valuable on the global market.<\/p>\n\n The flavor and aroma are influenced by the local climate, the height of the plantations and the technology of leaf processing.<\/p>\n\n Regions such as Assam, Darjeeling, and Nilgiri are known for the production of Indian teas.<\/p>\n\n Assam is characterized by a strong, rich flavor. <\/p>\n\n Darjeeling has a delicate and aromatic flavor with fruity notes. Nilgiri produces refreshing, fruity flavors. <\/p>\n\n Tea from the highland regions of Nuwara Eliya, Dimbula, and Uva is known for its clear golden infusion and fresh citrus aroma.<\/p>\n\n Japan specializes in the green variety grown using unique methods: shading (Gyokuro, Matcha<\/a>) or light steaming (Sencha). They have a rich umami flavor and emerald infusion. <\/p>\n\n Kenya is one of the largest exporters of strong black tea.<\/p>\n\n Turkey is known for its rich and tart Rize tea.<\/p>\n\n Georgia produces light black and light, with a soft mountain profile.<\/p>\n\t\tOolong (blue-green tea)<\/strong><\/h3>\n\n
Black tea<\/strong><\/a><\/h3>\n\n
Puer<\/strong><\/h2>\n\n
\n
<\/figure>\n\nClassification by type of tea bush<\/strong><\/h2>\n\n
Chinese variety (Camellia sinensis var. sinensis)<\/strong><\/h3>\n\n
Assam variety (Camellia sinensis var. assamica)<\/strong><\/h3>\n\n
Cambodian variety<\/strong><\/h3>\n\n
Types of tea by geographical origin<\/strong><\/h2>\n\n
Chinese<\/strong><\/h3>\n\n
Indian<\/strong><\/h3>\n\n
Ceylon tea from Sri Lanka<\/strong><\/h3>\n\n
Japanese<\/strong><\/h3>\n\n
Other producing countries <\/strong><\/h3>\n\n
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t