Are you one of those people who are in love with the idea of drinking green tea because of its health benefits, but you actually can’t stand green tea flavor? Well, the good news is not all green teas are created equal.

If you are used to buying the same green tea brand from your local supermarket, it might come as a surprise to learn that in China there are more than 8 varieties of green tea. Factors such as the region where the tea is grown, climate, time and methods of harvesting, as well as the way green tea is stored and prepared, can all affect the flavors of green tea. From savory and vegetative to sweet, mellow, or fruity aroma, green tea has enough varieties for even the pickiest among us to choose from.

Chinese Tea Classification and Green Tea Varieties

Green Tea:  Longjing, Biluochun, Xinyang Maojian, Huangshan Maofeng, Taiping Houkui , Zhuyeqing

Oolong Tea:  Tie GuanYin, WuYi Tea

Black Tea: Chinese vs. Indian Black Tea

White Tea

Puerh Tea

Flower Tea: Jasmine Tea, Chrysanthemum Tea

Conditions That Factor into the Existence of So Many Chinese Green Tea Varieties:

Growth Region & Conditioning

Green tea plantations in China are usually strategically positioned on high altitude mountains. They are shrouded in clouds and mist which helps protect tea from overexposure to sunlight. The fact that the growth regions are surrounded by lakes and trees ensures the right amount of humidity.

Moreover, humidity is an essential factor for maintaining green tea’s key nutrients, such as chlorophyll which gives it a vibrant green color as well as catechins, which are the key factor to its multiple health benefits.

Harvest Time

Harvest time is one among the most important factors that can decide the quality of the tea, as well as its price. For most of the green tea varieties, the best quality comes from the first batch. The first harvest happens in spring, before the spring rains. Traditionally this happens around the Tomb Sweeping Festival in China, in the first week of April. With every new batch, quality slightly decreases, as does the price.

Processing Technique

Chinese tea variety differs from one another and it’s easy to recognize thanks to their different shape. While in the growth stage, there might not be too many obvious differences between the tea leaves of each green tea variety. It is the processing technique that gives a distinct shape to each of them.

After picking the green tea leaves, with some varieties the leaves are folded by hands, some rolled or pressed. After that, in order to stop oxidation, they are either oven roasted, pan fried in iron pans or naturally withered.

It is the processing technique that decides the final shape of the tea leaves (some are flat, others twisted or curled) as well as how much of the delicate taste will be retained in the tea leaves, their color, flavor and aroma.

Storing Conditions

During both pre and post-harvest, as a rule green tea should avoid direct exposure to sunlight. Also, it should be kept in a dry, dark and airtight containers, away from excess of moisture. These factors can cause changes in color and flavor. To retain its freshness, it is advisable to store green tea in the fridge.

Green tea is meant to be consumed fresh, so it better to consume it within 6 months of purchase.

Price and Place of Purchase

One interesting thing I’ve observed during all my years living in China is their buying habits when it comes to tea. While we westerners will order tea off of Amazon or get it at the closest supermarkets, Chinese people rarely do that unless they’ve visited the seller and tried their tea quality.

Also, in most tea shops we are offered one price for a certain variety of green tea, but in China the price range varies according to the harvesting batch. Tea flavor and quality is at its best from the first few harvests. Generally, the first few batches will be the more expensive and harder to find. For certain varieties the price for half a kilo from the first few batches can amount to more than $500.  So, in China sometimes by visiting the seller and maintain contact with them, you can get access to a better-quality tea.

How to Consume Green Tea

One very important thing to keep in mind when preparing green tea as opposed to other tea varieties is that it’s wrong to boil it in hot water or just pour water that has just boiled over your green tea leaves. This causes your tea to taste bitter, and its vibrant yellow- greenish color turns dark immediately.

For best flavor, it is advised to wait for the boiled water to cool down to at least 80C. Depending on how strong you want the flavor to be, put 1-2 teaspoons of your favorite green tea leaves in your mug and then steep it in warm water for about 3 minutes. The longer you steep it, the stronger the taste and color. At a lower water temperature, tea can be steeped longer without tasting bitter.

You can drink the tea without removing the leaves.  Once soaked, the leaves will sink to the bottom of your tea mug. You can keep adding water and the leaves will keep releasing flavor throughout multiple infusions. The second infusion gives out the strongest flavor, while the first and the third are much lighter.

For best flavor, choose loose green tea leaves as opposed to tea bags. Also, green tea should be consumed right after steeping while still warm, not steeped overnight.

Green tea in all its varieties is best enjoyed without adding any sugar, sweeteners, lemon, or milk. It is advised to consume it 30-60 mins after a meal. Drinking it together with a meal can cause it to react with certain nutrients, such as iron and protein, thus inhibiting their absorption.

Chinese vs Japanese Green Tea

Most Chinese green teas are pan-fried and almost all Japanese green teas are steamed to stop the oxidation. The technique tea producers use to stop the oxidation has a big impact on the final flavor. That’s why Japanese teas are more vegetal and greener, while the Chinese are slightly nutty and sweet. 

Health Benefits of Green Tea

It is known that green tea contains antioxidants, vitamins, minerals, amino acids, and chlorophyll, which are the key factors to its multiple health benefits. The number of beneficial compounds in tea will depend on many factors. From the tea varieties and growing conditions, harvesting and processing methods, storing conditions, and even the way you brew it. ^{1  2} 

Weight Loss: rich in antioxidants especially catechins which help to boost metabolism and burn more calories.

Relief from stress and anxiety; Its unique aromatic flavor also brings unusual calming effects.

Mental Focus and Concentration, which make it a great replacement for coffee

Helps reduce the risk of cardiovascular disease protects the heart by unblocking blood vessels, reducing blood pressure as well as cholesterol levels

Prevents Diabetes by lowering blood sugar thanks to its high levels of powerful antioxidants

Wards Off Cancer

Dental Health: Removes plaque, prevents tooth decay and serves as a natural breath refresher. 

Fight bacterial infections

Related Reads:

Green Tea Health Benefits: Why Drink Green Tea?

How to Drink Green Tea for Weight Loss

Best Time to Drink Green Tea for Health & Wellness

The Best Green Tea Varieties: A Beginners’ Guide to Green Tea

Dragon Well Green Tea 西湖龙井 Xī hú Lóngjǐng

 Longjing or “Dragon Well” Tea is the most famous among the green teas. It’s grown around the West Lake area in Hangzhou, Zhejiang, East China. This type of tea has a flat texture, jade green in color, and a distinct pleasant flavor. It serves as a perfect refreshment for hot summer days.  It is a great choice for both first time as well as for experienced tea drinkers.

Longjing Tea has been around for more than a thousand years. As such it has gained a reputation for exquisite quality. Throughout history this tea is known to have been the preferred beverage of emperors. Nowadays it continues to be served at high level, official state meetings, and is the preferred tea in many Chinese companies.

Longjing tea grows in the mountainous area of Zhejiang province. Growing in a moderate climate of cloudy, foggy, and rainy weather protects the tea leaves from overexposure to sun. As a result, this kind of tea is one among the richest in antioxidants. The antioxidants found in Longjing tea are called theanine (amino acid), catechins and polyphenols who act as scavengers of free radicals released from body cells.

Longjing tea has a very distinct harvesting method. Each of the leaves is folded by hands, pressed and fried in iron pans. This is the reason behind the leaves retention of their delicate taste. From steeping high-quality tea leaves, the tea has a pale-yellow green color, subtle aroma with a lingering after taste.

Disclaimer:  Some of the links in this post are affiliate links. As a participant in the Amazon Associate Program, I earn from qualifying purchases. This means If you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

Bìluó Chūn Green Tea 碧螺春

Biluochun tea is one of the most famous Chinese teas. It grows in the mountainous area of Suzhou, Jiangsu Province nearby Taihu Lake. Surrounded by a lake whose waters “keep the mountains shrouded in clouds and mist”, such a favorable climate is the perfect condition for growing Biluochun tea.

Another distinct trait of Biluochun tea is that is has a unique, fragrant and floral aroma. The secret to Its taste owes to the fact that fruit trees such as apricot, peach, and plum are grown around the tea shrubs. In this way the tea leaves can absorb the fruity-floral fragrance surrounding it, giving Biluochun tea a mellow taste, with a strong aroma.

Biluochun tea literally means “Green Snail Spring”. It is harvested in spring and it’s named after the small snail that heralds the arrival of spring. Also, the tea leaves are thin and slightly curved/coiled, resembling a snail shape.

As it’s typical for the green tea, Biluochun doesn’t need to undergo a fermentation process. This means that it retains the abundance of antioxidants that are beneficial for our health.

Huangshan Mao Feng 黄山毛峰

Huangshan Mao Feng is also one of the more famous Chinese teas. It partly got its name after the region it’s grown as well as its appearance. The fresh tea leaves are picked from Huangshan, the Yellow Mountain, located in Anhui province. It is one of the most beautiful mountains in China.

The second part of its name “Mao” means “hair or fur”, while “Feng” refers to a “mountain peak”. At the top of the tea leaves there are unopened tea buds which are covered with a layer of white hair, while the shape of the processed tea leaves resembles the peak of a mountain. Hence the name “Mao Feng”.

When picking this type of tea, it’s only the bud with two newly opened leaves next to it that are picked.

Depending on the region it’s grown, the tea leaves vary in size. After harvesting Mao Feng tea leaves are not pan fried to stop oxidation as it’s the case with other green teas. Instead they are naturally withered for a few hours, baked in an oven, lightly rolled and then dried. As a result, the Huangshan Mao Feng tea leaves are flat, slightly twisted and curled.

After steeping the leaves, the tea is bright yellow/green in color. Huangshan Mao Feng has a strong refreshing taste with a long-lasting mellow aroma of orchid and Chinese chestnut.

Xin Yang Mao Jian 信阳毛尖  (Loose-Leaf Green Tea)

Xinyang Maojian Tea is grown in the Xinyang area in Henan province of China. It is considered to be one of the ten best Chinese teas.

This tea got its name after the Xin Yang (信阳) city where its produced. Mao Jian translates as “fur tips” and is a  reference to the tea’s appearance: “mao” (毛) means fur, while “jian” (尖) refers to the sharp tip of the young leaves, resembling a needle.

The Xin Yang city where Maojian tea is grown is a high-altitude area surrounded by mountains. The rich moisture and humidity are essential for the production of this tea.

After picking the fresh Mao Jian tea leaves, they are rolled, and pan fried. Hence, they are needle shaped.

What makes Huangshan Mao Jian tea distinct amongst other green teas is the fact that its dry leaves are darker in color. After steeping, the leaves give out a vibrant light green colored tea which is more robust in flavor.

The taste is rather complex. It starts with light fruity notes, followed by a strong, savory flavor which doesn’t taste bitter at all. It has a rather sweet, grassy and nutty aroma, with a lingering aftertaste.

Mao Jian tea is very refreshing and thus widely drunk in China during the hot weather season. It is great after a caloric meal or when you are thirsty and in need of a refreshing drink.

Taiping Monkey King Tea 太平猴魁 (Taiping Houkui)

Taiping Houkui translates as the Taiping Monkey King Tea. It is grown at the Huangshan mountain, Taiping region in Anhui province. This tea is rather new, as it has been around since the beginning of the 20^th century. It won the “King of Tea” award at China Tea Exhibition 2004 held at Wu Lake (芜湖 Wu Hu) at Anhui Province.

What makes Taiping Houkui tea distinct from other teas is the length of the tea leaves, which comes at about 6mm. Due to the fact that the tea leaves are much larger than any other variety, it takes a slightly longer time for this particular type of tea to fully develop its leaves and grow.

Unlike other teas, farmers must wait a bit longer than usual to pick Taiping Houkui tea leaves. They are usually ripe at the end of April. When picking fresh tea leaves, it’s usually one bud with three newly opened leaves that are the standard for processing this kind of tea.

Traditionally, after plucking the tea leaves are initially roasted or pan-fried in order to deactivate the fermentation process. Then the tea goes through stages of prolonged, slow drying process before it is sorted and packed.

Taiping Houkui’s unusually long leaves are best steeped and enjoyed in a tall glass. It is mesmerizing to watch the long tea leaves dance their way to the bottom of the cup. The deep green leaves render a rich green tea color with orchid undertones and floral aroma. It has a smooth, mellow, and long-lasting aftertaste, especially after the first infusion. Even if steeped longer, the tea will not go bitter. It will retain its smooth floral aroma.

Emei Zhuyeqing 峨眉竹叶青

Mt. Emei’s cloud covered slopes are home to a unique variety of tea. Zhuyeqing takes its name from the verdant bamboo native to the Sichuan region it grows in.

This variety of green tea is harvested young, not only is it named for the bamboo leaves of Sichuan, but it kind of looks like them as well. Unlike other teas that are often steeped inside a bag or some other means of separation, Zhuyeqing is often left to float within the water.

Many tea enthusiasts insist Zhuyeqing be made in a clear glass because as the tea leaves create a beautiful display as they steep and float to the bottom. The yellow-green tea that results from these remarkable leaves is as crisp and clean as the air of the mountain from which it comes.

Oolong Tea 乌龙茶

Oolong Tea belongs to the “Oolong” Tea category. It is native to Fujian Province. The most famous of the Oolong tea is the Tie Guan Yin (Iron Goddess of Mercy, sometimes just called Iron Buddha).

Oolong tea is a semi-fermented tea and the process of making it is a bit involved. It has the rich fragrance of green tea, and the mellow taste of black tea. It tastes fruity, with peach and Osmanthus undertones, an amazing golden yellow color, and a fantastic aroma.

In Japan this kind of tea is famously referred to as “beauty tea”, owed to its amazing effect on weight loss and anti-aging.

Another variation of Oolong tea is Taiwanese Oolong, which is darker in color and grows at high altitude in the mountains. Due to the cloudy and cold climate in the mountains, the Oolong tea leaves are given longer time to grow before its time for harvest. Hence a richness and fragrant flavor that allows for multiple infusions.

Related Reads:

Matcha Green Tea: Health Benefits of Drinking Matcha

Matcha Smoothie Bowl: Breakfast Recipe

How to Make Kombucha Tea at Home: A Beginners’ Guide

Side Effects of Drinking Green Tea

We suggest drinking your green tea 30 minutes-60 minutes after a meal. Drinking it too soon after the meal will cause the tea to react with the nutrients of the food, especially the iron and proteins. If you have anemia, do not drink green tea, black tea, oolong tea, and pu-erh tea.

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If you need help with choosing Chinese tea, or if you’d like to order a great quality green tea directly from China, feel free to contact me.

1. 10 Evidence-Based Benefits of Green Tea https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-green-tea#8.-May-help-prevent-cardiovascular-disease
2.   “Flavonoids: The secret to health benefits of drinking black and green tea? ” Harvard Health Publishing, Harvard Medical School https://www.health.harvard.edu/heart-health/brewing-evidence-for-teas-heart-benefits