It is generally believed that Chinese teas are mainly divided into six categories, primarily based on their degree of fermentation. For instance, green tea is non-fermented, while dark tea is heavily fermented. Although there are significant differences in the picking and manufacturing processes of each type of tea, the classification based on the degree of fermentation is the most widely accepted.
The Six Major Categories of Chinese Tea
Oolong is the most enchanting among China's six major types of tea, pursued as the ultimate indulgence by true connoisseurs of the beverage. Its aroma is complex, elegant, directional, and versatile, sometimes even elusive, yet capable of evoking the most beautiful feelings from the depths of one's heart. Its taste is rich and layered, infinitely variable yet easily grasped. The aging potential of oolong tea adds to its richness, offering even more possibilities.
Oolong Tea Varieties
Among oolong teas, Rock Tea (Yancha) is hailed as the 'King of Oolongs'. Its purity, elegance, and captivating aroma make it stand out. The taste is akin to chocolate melting layer by layer on the palate, making it the most rewarding oolong to explore.
Rock Tea Varieties
Single Bush (Dancong), often hailed as the 'Queen of Oolongs', is celebrated for its rich and enchanting aromas as well as its complex and satisfying taste profiles. With an incredibly diverse range of varieties, Single Bush is a testament to the intricacies of oolong tea. The cultivation of new strains through human intervention adds to its complexity, constantly expanding the realm of possibilities within this tea category. Here, we will focus on the mature and representative strains that have already established their presence and character in the world of tea.