Classification of Tea

Since ancient times, there are a number of different methods of classifying tea. Tea can be classified by tea processing technology, origin, season, level, shape, or sales. For example, Lu Yu in Tang Dynasty, divided tea into coarse tea, loose tea, powdered tea, tea cakes; In Yuan Dynasty tea was divided into bud tea and leaf tea. After the founding of People’s Republic of China, according to the different degree of fermentation of tea and tea processing, tea was divided into non-fermented tea, semi-fermented tea, and fully-fermented tea, and divided tea into six basic teas and re-processing tea, namely: green tea, black tea, oolong tea, yellow tea, white tea and dark tea and re-processing tea, that is, scented tea and so on.

Sorting standards	Tea classification
Processing technical	Green tea, black tea, oolong tea, yellow tea, white tea, dark tea.
Origin	Chinese tea from Zhejiang, Fujian, Taiwan, Yunnan, Gansu and Anhui Provinces.
Harvesting time	Spring tea, summer tea, hot summer tea, autumn tea and winter tea.
Quality rating	Premium rating, first rating, second rating, third rating, fourth rating, and fifth rating…
Shape	Needle-shaped tea, flat tea, jade leaves, curved spiral tea, sheet-shaped tea, orchid-shaped tea, and single bud-shaped tea.
Selling place	Tea for overseas sales, tea for domestic sales, etc.
Processing degree	Early tea (raw tea leaves), refined tea (tea products), deep processing of tea (such as instant tea, tea polyphenols extract, etc.)
Fermentation degree	Non-fermented tea, slightly fermented tea, semi-fermented tea, fully-fermented tea, post-fermented tea.
Discovering time	Historical tea, modern tea.

 

Classification of tea