|Categories of Tea|
|Chinese tea may be classified into five categories according to the different methods by which it is processed. |
1) Green tea: Green tea is the variety that keeps the original color of the tealeaves without fermentation during processing. This category consists mainly of Longjing tea of Zhejiang Province, Maofeng of Huangshan Mountain in Anhui Province and Biluochun produced in Jiangsu.Green Tea is the most natural of
all Chinese teaclasses. It's picked, naturally dried, and then fried briefly (a process called "killing the green") to get rid of its grassy smell. Green Tea has the most medical value and the least caffeine content of all Chinese tea classes. Aroma is medium to high, and flavor is light to medium. About 50% of China's teas are Green tea.
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