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BV.48.0001 Beverage Terroir
Chinese Tea Classification System (中国茶叶分类)
Chinese — Tea Culture — Classification

Chinese Tea Classification System (中国茶叶分类)

I · Origin

Ancient Chinese — Lu Yu's Classic of Tea (Tang dynasty, 760 AD) codified the system

II · Description

China produces six fundamental categories of tea, all from the same plant (Camellia sinensis), differentiated by oxidation level and processing: Green (unoxidised — Longjing, Biluochun), White (minimal processing — Bai Hao Yin Zhen), Yellow (slight oxidation — Junshan Yinzhen), Oolong (partial oxidation — Tieguanyin, Da Hong Pao), Black/Red (full oxidation — Keemun, Dianhong), and Dark/Pu-erh (microbial fermentation — Sheng and Shou). Understanding this framework is essential for pairing tea with Chinese food.

III · The Thread
  • Japanese tea classification (gyokuro, sencha, matcha — all green, different processing)
  • European wine appellation system (terroir and processing define character)
  • French cheese aging categories (processing level determines character)
IV · Flavour Context

Each category occupies a different flavour universe: green teas = fresh, vegetal, marine; white = honey, peach, melon; oolong = flowers, stone fruit, toast; pu-erh = earth, forest floor, aged leather

I Beverage And Pairing II Provenance 500 Drinks Cocktails III Provenance 500 Drinks Non Alcoholic IV Provenance 500 Drinks Wine V Provenance 500 Drinks Beer VI Provenance 500 Drinks Pairing Guides VII Provenance 500 Drinks Traditional And Cultural VIII Provenance 500 Drinks Spirits IX Provenance 500 Drinks Coffee X Provenance 500 Drinks Tea

Further training content for this entry is being completed.

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