The Six Tea Families: A Tasting Introduction

Tea names can feel like a long list until you learn a simple organising idea: Chinese tea is often discussed in six broad processing families. Each family contains many styles, so treat the list as a map rather than a promise about flavour.

The six families

Green tea is heated early to limit oxidation. White tea is handled gently and dried. Yellow tea includes an additional mellowing step. Oolong spans a wide range of partial oxidation and roasting styles. Black tea, called hong cha or red tea in Chinese, is more fully oxidised. Dark tea includes styles that develop through microbial fermentation after the initial processing; Pu Erh is a familiar example.

Comparing the dry leaves is a useful first step before tasting.

Taste across the map

Start with two noticeably different teas, such as a fresh green tea and an aged or ripe Pu Erh. Brew each according to its own guidance. Notice aroma, body and finish before looking for a favourite. The most useful tea category is the one that helps you choose your next cup.