Those new to Chinese tea often treat green, black, oolong, white, yellow, and dark tea as six arbitrary flavour tags. A clearer approach is to examine how each is processed: the specific degrees of oxidation, rolling, fermentation, or post-fermentation that give rise to distinct aromas and textures. The six categories do not form a ranking from modest to costly.
Green tea generally preserves fresh, vegetal notes; black tea leans towards ripe, honeyed sweetness; oolong sits in between, varying widely by craft and roast level; white tea's balance of fresh sweetness and body depends on bud-to-leaf ratios and withering style; dark tea comprises post-fermented varieties, with raw and ripe Pu-erh requiring separate consideration; yellow tea is relatively rare in commercial buying. This overview serves as an introductory framework, not a substitute for specific batch documentation.
Clarify your intended use before ordering: everyday home drinking, restaurant dining pairings, cafe beverage programmes, or corporate gifting. Record the tea class, leaf grade, packaging size, brewing parameters, and destination country. The Jiang Rong Hao catalogue encompasses green, black, oolong, white, and Pu-erh teas, with exact designations and packaging detailed in the current catalogue. Browse loose leaf tea