Classification of TEA on the basis

of Fermentation
Tea is traditionally classified based
on the degree or period of
"fermentation" the leaves have
undergone:
White Tea:
Young leaves (new growth buds) that have
undergone no oxidation; the buds may be shielded
from sunlight to prevent formation of chlorophyll.
White tea is produced in lesser quantities than
most other styles, and can be correspondingly
more expensive than tea from the same plant
processed by other methods. It is less well
known in countries outside of China, though this
is changing with increased western interest in
organic or premium teas.

Green Tea:
The oxidation process is stopped after a
minimal amount of oxidation by application of
heat, either with steam, or by dry cooking in hot

pans, the traditional Chinese method. Tea leaves

may be left to dry as separate leaves or they
may be rolled into small pellets to make
Gunpowder tea. This process is time consuming
and is typically done with pekoes of higher
quality. The tea is processed within one to two
days of harvesting.

Black Tea/Red Tea:

The tea leaves are allowed to completely
oxidize. Black tea is the most common form of
tea. Oxidation process will take between two
weeks and one month. Black tea is further
classified as either orthodox or as CTC (Crush,
Tear, Curl, a production method developed about
1932).
Orthodox processed black teas are
further graded according to the post-production
leaf quality by the Orange Pekoe system, while
CTC teas use a different grading system.

Post-fermented Tea:
Teas that undergo a second oxidation, such as
Pu-erh, Liu'an, and Liubao, are collectively

referred to as secondary or post-fermentation

teas in English. In Chinese they are categorized
as Dark tea or black tea. This is not to be
confused with the English term Black tea, known
in Chinese as red tea. Pu-erh, also known as Pu
li (Polee) in Cantonese is the most common type
of post-fermetation tea in the market.

Kukicha:

Also called winter tea, kukicha is made from

twigs and old leaves pruned from the tea plant
during its dormant season and dry-roasted over a
fire. It is popular as a health food in Japan and
in macrobiotic diets.