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7TEA TYPES
The "Six Major Tea Classification" system, which categorizes diverse teas into six basic groups by processing method and quality, was proposed in 1978 by Professor Chen Chuan (late) of Anhui Agricultural University in China, bringing structure to previously chaotic tea classification.
While respecting this framework, we reorganized tea into seven color groups to make it easier and more intuitive for everyone to understand, using "how oxidation enzymes are used in tea leaves and each tea's character" as our key concept.
In this context, "fermentation" means activating oxidation enzymes in tea leaves. It does not refer to microbial fermentation like yogurt or soy sauce; it refers to oxidation of tannins contained in tea leaves.
Green tea
This refers to unoxidized tea made by heating leaves immediately after harvest to stop oxidation enzymes, though some styles allow slight oxidation to create distinctive aromas. These teas are generally fresh in character and widely consumed across East Asia. Japanese classics such as Sencha, Matcha, and Gyokuro belong to this group. Even roasted brown teas like Hojicha and Kyo Bancha are still classified as green tea.
White tea
A lightly oxidized tea made by a simple method: no rolling, mostly sun-withering and natural drying. In practice, however, it requires very precise control of oxidation and excellent raw material quality. Its hallmark is a clean, gentle sweetness. It is also recognized for strong antioxidant potential and has recently attracted attention, including in beauty-related products.
Yellow tea
A rare lightly post-fermented tea with limited varieties and very small production, making authentic examples hard to find. It is made similarly to green tea, but includes "hongbei" (careful heat-drying) and the yellow-tea-specific "menhuang" step, where leaves are kept in warm, humid conditions to promote moist-heat reactions. The result is a distinctive tea with mellow aroma, rounded texture, and rich body.
Blue tea
These teas are made by allowing oxidation enzymes to work to a moderate degree. Positioned between green tea and black tea, they are commonly known as semi-oxidized teas, represented by oolong. Production is complex and highly artisanal, with wide variation in oxidation level and a broad range of flavor and aroma profiles. Main origins include Fujian, Guangdong, and Taiwan, while oolong production in Japan is also increasing.
Black tea
A fully oxidized tea that maximizes the activity of leaf oxidation enzymes. It is known for rich aroma developed through oxidation and stands opposite green tea in oxidation level. It is also the most widely consumed tea category in the world. While domestic Japanese black tea was once overshadowed by imports in both quality and price, it is now increasingly recognized as "Wa-kocha," with many surprisingly high-quality and distinctive examples.
Dark tea
Post-fermented tea is made after green tea processing, using lactic acid bacteria or koji mold instead of tea-leaf oxidation enzymes. Typical examples include Japan's Goishi-cha and China's Pu-erh. Pu-erh includes naturally aged raw tea and modern forced-fermented ripe tea. In addition to potential wellness benefits, high-quality lots can be aged for many years to enjoy flavor evolution over time.
Tea-alternative beverages / Flower tea
Mugicha, buckwheat tea, mate, and rooibos are called "tea" even though they are not made from the tea plant (Camellia sinensis). These non-caffeinated infusions are categorized as herbal or non-tea infusions. Their broad use shows how closely tea is woven into daily life. Flower tea includes styles such as jasmine tea, where flowers are blended with tea leaves or used for scenting, as well as blends made only from flowers.
