There are many types of Green Tea, with West Lake Longjing being the most well-known. Types of green Tea include: Biluochun, West Lake Longjing, Meitan Green Bud, Xinyang Maojian, Liuan Melon Seed, Dafolongjing, Huangshan Maofeng, Anji White Tea, Lushan Cloud Mist, Taiping Houkui, Rizhao Green Tea, Duyun Maojian, Mount Meng Shihua, Enshi Yulu, Zuyeqing, Hanzhong Immortal Tip, Wuyuan Green Tea, Emei Tea Sprout, Guzhang Maojian, Jintan Quetshe, Yandang Maofeng, Wuniuzao, Laozhu Dafang, and more.
What are the different types of green tea?
1. Stir-fried green tea: Due to the mechanical or manual force applied during the drying process, the finished tea takes various shapes such as long, round, flat, needle-like, and spiral, thus it can be further divided into long stir-fried, round stir-fried, and flat stir-fried teas. After refinement, long stir-fried green tea is called eyebrow tea, with varieties like Zhenmei, Gongxi, Yutcha, Needle Eyebrow, Xiamei, each having distinct quality characteristics.
2. Zhenmei (Eyebrow Tea): The leaves are finely twisted and straight, resembling the delicate eyebrows of a maiden, with a lustrous green color, high and fresh aroma, strong and refreshing taste, and a slightly yellow-green soup and leaf base that are bright.
3. Gongxi (Imperial Eyebrow): This is the round-shaped tea from long stir-fried green tea, after refinement it's known as Gongxi. Its appearance is similar to pearl tea, with a round leaf base that is tender and even.
4. Yutcha (Rain Tea): Originally separated from pearl tea due to its elongated shape, most rain tea now comes from eyebrow tea. It has a fine and short shape, tight, uniform green color, pure aroma, fairly strong taste, yellow-green soup, and a tender and even leaf base.
5. Round stir-fried green tea: The appearance is characterized by tightly rounded particles. Depending on the origin and production method, it can be divided into Pingchaqing, Quangang Huibai, and Yongxi Huoqing.
6. Pingchaqing: Produced in counties like Shengxian, Xinchang, and Shangyu in Zhejiang Province. Historically, raw tea was concentrated for refinement and distribution in Pingshui Town, Shaoxing, giving rise to Pingshui Pearl Tea or simply Pinglu, while the raw form is called Pingchaqing.
7. Flat stir-fried green tea: Depending on the origin and manufacturing process, it is mainly divided into Longjing, Qiqiang, and Dafang.
8. Longjing: Produced in the West Lake area of Hangzhou City, also known as West Lake Longjing. Fresh leaves are picked very tenderly, requiring uniform shoots. High-grade Longjing is especially finely crafted, featuring the qualities of “green color, fragrant aroma, sweet taste, and beautiful shape.”
9. Qiqiang: Produced around the Longjing tea area in Hangzhou and neighboring counties such as Yuhang, Fuyang, Xiaoshan, etc.
10. Dafang: Produced in areas bordering She County, Anhui Province, and Lin'an and Chun'an in Zhejiang Province, with She County's Laozhu Dafang being the most famous.
11. Baked green tea: Dried using a baking cage. Most baked green tea after refinement is used as the base for scented tea. Generally, its aroma is not as high as that of stir-fried green tea, but some special baked green teas have superior quality. Based on its appearance, it can be further classified into strip tea, pointed tea, flake tea, and needle tea. Strip baked green tea is produced across major tea-producing regions in China; pointed and flake teas are mainly produced in provinces like Anhui and Zhejiang. Among the special baked green teas, the most notable ones are Huangshan Maofeng, Taiping Houkui, Liuan Melon Seed, Jingting Green Snow, Tianshan Green Tea, and Guzhu purple Shoot. In particular, tea picked from high mountains shrouded in mist and grown in red soil possesses the fragrance of wild orchids, which is invigorating and refreshing!
12. Sun-dried green tea: Dried using sunlight. Mainly distributed in provinces like Hunan, Hubei, Guangdong, Guangxi, Sichuan, Yunnan, and Guizhou, with small-scale production in other provinces. Sun-dried green tea from Yunnan, made from large-leaf cultivars, is the best, known as “Dianqing”; others like Chuanqing, Guizhouqing, Guangqing, and Eqing have their own unique qualities, but none surpasses Dianqing.
13. Steamed green tea: Steam fixation is an ancient method in China, which was introduced to Japan during the Tang Dynasty and has been used there ever since. In China, it was replaced by pan-frying from the Ming Dynasty onwards. Steaming uses steam to deactivate enzymes in fresh leaves, resulting in deep green dry tea, light green tea soup, and green leaf base, forming the “three greens” quality characteristics. However, the aroma is somewhat damp and grassy, with a heavier astringency compared to pan-fried green tea, lacking the freshness and pleasantness. Due to the needs of foreign trade, China began producing a small amount of steamed green tea in the mid-1980s. Major varieties include Enshi Yulu, produced in Hubei Province, and Chinese Sencha, produced in Zhejiang, Fujian, and Anhui Provinces.
Which type of green tea is tasty?
1. Suzhou Biluochun
Suzhou Biluochun has a long history and profound cultural background. Throughout nearly a thousand years, this green tea has been favored by many scholars. Biluochun has a rich tea fragrance, and is also known as “Scared-to-Death Fragrance” among the people. Besides the aroma, it also features beautiful appearance, vibrant color, and pure flavor. Biluochun has a curled shape, looking slender. When brewed, the tea has a fresh, light green color, a highly aromatic scent, and tastes sweet and fresh.
2. Zhejiang West Lake Longjing
West Lake Longjing is the best green tea in Zhejiang, with a long history dating back to the Tang Dynasty. It has a strong aroma, with a noticeable bean fragrance. After brewing, the tea has a clear, light green color. It tastes slightly bitter, but the bitterness does not linger for long. Soon, a sweet aftertaste fills the mouth, leaving a long-lasting flavor.
3. Sichuan Zuyeqing
Zuyeqing may not be as well-known. Unless you have studied tea carefully, few people have heard of Zuyeqing tea. However, Zuyeqing is the top tea in Sichuan, and it once won the championship title for brand strength among Chinese teas. Zuyeqing has a relatively flat shape, and the finished tea cakes are evenly shaped. After brewing, the tea has a fresh green color, a strong and lasting aroma, and tastes fresh, tender, and pure.
4. Shaanxi Wuzi Immortal Tip
Wuzi Immortal Tip has a long history. According to historical records, it appeared during the Qin and Han dynasties and was presented as tribute tea in the Tang Dynasty, earning the title of “Queen of Teas