Types of Tea consumed in China
Chinese habitually drink green tea. They use a variety of oils for cooking, such as vegetable oil, soy oil, canola oil, peanut oil etc. therefore consumption of green tea provides them with a useful antioxidant.
Chinese tea is mainly of six categories. They are black, green, white, yellow, oolong and post-fermented. Spices and herbs are added for aroma and taste to all these varieties. These varieties are the result of different plant types, i.e. Camellia sinensis, and soil. However the most distinct characteristics are due to the processing methods. For e.g. green and white teas are fermented right after picking to avoid oxidization, while oolong teas are only partially oxidized. Black tea is the result of a full oxidization.
Apart from the six main categories, dark, fermented tea is also gaining popularity. Scented teas as well as medicinal teas, known as “Tisane” are also preferred by the Chinese.
Tea cultivated in northern Fujian mountains in Wuyi called “Wuyi tea” or “Bohea” - a type of black, oolong tea and in clouds of Le Mountain called “cloud tea” are getting noticed.
Ground tea or “Lei cha”, Gunpowder tea, Jasmine Tea, Flowering tea, and Kombucha are some other differentiations from recent times. Infused varieties such as chrysanthemum tea, and Kuding are worth mentioning as well.