Tea is classified according to the way it is made. Principally, there are green tea, black tea and Oolong tea.
Green Tea is the most natural of all Chinese tea classes. It's picked, naturally dried, and then baked briefly (a process called "killing the green") to get rid of its grassy smell.
     Green Tea has the most medicinal value and the least caffeine content of all Chinese tea classes. Aroma is medium to high, flavor is light to medium. About 50% of China‘s teas is Green tea.

　　Black tea produces a full-bodied amber when brewed. Black tea undergoes withering (drying), long while fermentation before being roasted. Black tea leaves become completely oxidized after processing. Black tea has a robust taste with a mild aroma. It contains the highest amount of caffeine in Chinese tea classes.

　　Oolong Tea is something half way between green tea and black tea. It is half- fermented. It‘s also called "Qing Cha" (grass tea). Typical Oolong Tea leaves are green in the middle and red on the edges as a result of the process of softening tea leaves.

　　Oolong Tea leaves are withered and spread before undergoing a brief fermentation process. Then Oolong Tea is fried, rolled and roasted.
　　Oolong Tea is the chosen tea for the famous Kung Fu Cha brewing process. It's the serious Chinese tea drinker‘s tea. Aroma ranges from light to medium. Beginners in Oolong Tea should be careful as even though flavor is only mild to medium, the tea could be very strong.

　　In addition, there are flower-blended teas and flower scented tea. Flower-blended tea is a unique class of Chinese tea. It subdivides into Flower Tea and Scented Tea.

　　Jasmine Tea is a simple concept that dried flowers are used, without much processing, to make tea. Scented Tea uses green tea, red tea as base and mix with scent of flowers.

   Most Chinese Compressed Tea uses Black Tea as the base. It‘s steamed and compressed into bricks, cakes, columns and other shapes.
　　
　　Compressed Tea has all the characteristics of Black Tea. It can be stored for years and decades. Aged Compressed Tea has a tamed flavor that Compressed Tea fans would pay huge price for.

Importance of Water Temperature

　　The water used in the tea ceremony is as important as the tea itself. Chlorine and fluoride in tap water should be filtered out as they harm the flavor of the tea. Distilled water makes flat tea and should be avoided. High mineral content in the water brings out the richness and sweetness of green tea. Black teas taste better when made with water containing less bivalent metals. Ideal tea water should have an alkaline pH around 7.9.

　　Green tea is ruined by boiling water; the temperature is best around 170-185 degrees F. Oolongs made with under boiled water are more aromatic, which enhances the tea-drinking experience.