{"id":580,"date":"2026-07-02T20:47:18","date_gmt":"2026-07-02T17:47:18","guid":{"rendered":"https:\/\/amirtea.uz\/?p=580"},"modified":"2026-07-02T20:47:18","modified_gmt":"2026-07-02T17:47:18","slug":"kitajskij-chaj-vidy","status":"publish","type":"post","link":"https:\/\/amirtea.uz\/en\/kitajskij-chaj-vidy\/","title":{"rendered":"Natural loose-leaf tea: green, black and pu-erh"},"content":{"rendered":"

Chinese tea isn't a single drink but a whole system of six classes, dozens of varieties and different brewing cultures. It's easy to get lost in the names, but easy to understand: it all comes down to the leaf's fermentation level. This overview covers what types of Chinese tea exist, how each is beneficial, how to choose your own and not overpay for pretty packaging.<\/p>\n

What counts as real Chinese tea<\/h2>\n

Real tea is the leaf of the tea bush Camellia sinensis<\/em>. Everything else (hibiscus, rooibos, herbal blends) is not tea but a drink made from other plants. China is the homeland of tea, and it is here that the classification by six \"colors\" took shape: green, white, yellow, oolong (turquoise), red, and dark (pu-erh). The difference between them lies not in different bushes, but in how strongly the leaf was oxidized and fermented after harvesting.<\/p>\n

Types of Chinese tea: the six classes<\/h2>\n

The easiest way to remember them is as a scale \u2014 from almost unprocessed green to fully fermented pu-erh.<\/p>\n

\n\n\n\n\n\n\n\n\n\n\n
Green tea, China, premium grade, \u2116110<\/th>\nFermentation<\/th>\n80 g<\/th>\nCaffeine<\/th>\n<\/tr>\n<\/thead>\n
Green<\/td>\nAlmost none<\/td>\nFresh, grassy<\/td>\nMedium<\/td>\n<\/tr>\n
White<\/td>\nWeak<\/td>\nDelicate, slightly sweet<\/td>\nLow<\/td>\n<\/tr>\n
Yellow<\/td>\nLight<\/td>\nMellow, without grassiness<\/td>\nMedium<\/td>\n<\/tr>\n
Oolong<\/td>\nPartial<\/td>\nFrom floral to creamy<\/td>\nMedium<\/td>\n<\/tr>\n
Red (black)<\/td>\nFull<\/td>\nRich, malty<\/td>\nHigh<\/td>\n<\/tr>\n
Pu-erh (dark)<\/td>\nPost-fermentation<\/td>\nEarthy, deep<\/td>\nMedium<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

A small but important note about names: what we in Russia and Uzbekistan are used to calling \"black tea\" is called in China red<\/strong> \u2014 after the colour of the infusion. And the Chinese \u00abblack\u00bb is precisely pu-erh. Next we'll look at the three types available in our catalogue.<\/p>\n

Green tea \u2014 the most popular<\/h2>\n

The leaf is barely oxidized, so it holds the maximum of catechin antioxidants and a lively, grassy-fresh taste. This is the largest and most varied group: here you'll find mellow sencha, roasted gunpowder, and the famous Dragon Well. Green tea invigorates well during the day and isn't as heavy as black tea. How the varieties differ and which one to choose \u2014 in the review types of green tea<\/a>, and the brewing nuances (so it isn't bitter) \u2014 in the guide how to brew green tea<\/a>. The range is in the green tea catalog<\/a>.<\/p>\n

Red (black) tea \u2014 rich and warming<\/h2>\n

Fully fermented leaf yields a dark infusion, a malty flavor and a strong lift \u2014 this is the classic 'morning' tea that pairs well with milk and keeps you alert. This group includes Ceylon varieties and flavored Earl Grey. More on the benefits, varieties and correct brewing in the article black tea: benefits and harm<\/a>. You can choose in the black tea catalogue<\/a>.<\/p>\n

Pu-erh \u2014 a post-fermented tea for gourmets<\/h2>\n

Pu-erh stands apart: its leaf undergoes an additional 'ripening', which makes the flavour earthy and deep. There is mild dark shou and invigorating green sheng. Pu-erh is traditionally drunk after a heavy meal \u2014 it aids digestion. How it is beneficial and who should avoid it \u2014 in the review the benefits and harms of pu-erh<\/a>, and how shou differs from sheng \u2014 in the article about the difference between shou and sheng<\/a>. Pressed cakes and tuo cha \u2014 in in the pu-erh catalogue<\/a>.<\/p>\n

How Chinese tea is good for you<\/h2>\n

For all its diversity, genuine leaf tea has a common base of benefits:<\/p>\n