All “true” tea comes from one plant, Camellia sinensis. Chinese tea is traditionally grouped into six families according to how the leaves are processed – especially how much they are oxidised.

• Green tea: heated soon after picking to stop oxidation. Fresh and vegetal – e.g. Longjing, Biluochun.
• White tea: simply withered and dried. Delicate and sweet – e.g. Silver Needle, White Peony.
• Yellow tea: similar to green tea with an extra gentle “yellowing” step; rare and mellow.
• Oolong: partially oxidised, from light and floral to dark and roasted – e.g. Tieguanyin, Da Hong Pao, Dancong.
• Black tea (called “red tea” in Chinese): fully oxidised, sweet and malty – e.g. Keemun, Dianhong, Lapsang Souchong.
• Dark tea: post-fermented teas that change with age – pu-erh is the best known.

Where to start?

If you like light, fresh flavours, try a green or white tea. If you enjoy fragrance, explore oolongs. For something rich and comforting, go for black tea or ripe pu-erh.