What are the differences among white tea, green tea, black tea, oolong tea and Pu'er tea?

The six major categories of Chinese tea have formed unique flavors and characteristics due to differences in production techniques and degrees of fermentation. The following are the main differences among white tea, green tea, black tea, oolong tea, and Pu'er tea:

I. Core Difference: Fermentation Level

Tea Type Fermentation Level Key Process Characteristics Representative Teas
Green Tea Non-fermented De-enzyming (heat treatment to halt oxidation) Longjing (Dragon Well), Biluochun, Maofeng
White Tea Lightly fermented Natural withering and drying Baihao Yinzhen, Shou Mei, Bai Mudan
Yellow Tea Light fermentation "Yellowing" (moist heat-induced oxidation) Junshan Yinzhen, Huoshan Huangya
Oolong Tea Semi-fermented Partial oxidation (shaking and sun-withering) Tieguanyin, Da Hong Pao, Phoenix Dancong
Black Tea Fully fermented Complete enzymatic oxidation Keemun, Dian Hong, Lapsang Souchong
Dark Tea (incl. Ripe Pu-erh) Post-fermented Piling (microbial fermentation) Ripe Pu-erh, Liubao Tea
Raw Pu-erh Natural aging Sun-dried, compressed, and slow-oxidized Raw Pu-erh (ages over time)

 

II. Detailed Comparison

1. White Tea

  • Process: Withering → drying; no rolling or de-enzyming; retains natural white hairs.

  • Characteristics: Pale yellow liquor, sweet and floral (young) or medicinal/woody (aged).

  • Benefits: Cooling properties, antioxidant-rich; aged white tea is gentle on the stomach.

  • Unique Trait: Ages well—"1 year tea, 3 year medicine, 7 year treasure."

2. Green Tea

  • Process: De-enzyming (pan-fired/steamed) → rolling → drying.

  • Characteristics: Clear green liquor, fresh grassy/chestnut flavor.

  • Benefits: High in polyphenols; refreshing, anti-inflammatory; best consumed fresh.

3. Yellow Tea

  • Process: Similar to green tea + "yellowing" step (moist heat oxidizes leaves).

  • Characteristics: Mellow, sweet, with corn-like aroma; rare and often mistaken for green tea.

4. Oolong Tea

  • Process: Withering → shaking/oxidation → roasting.

  • Characteristics: Partially oxidized leaves, complex floral/fruity notes, roasted undertones.

  • Subtypes:

    • Wuyi Rock Tea (e.g., Da Hong Pao): Heavy roasting, mineral "rock essence."

    • Anxi Tieguanyin: Floral and creamy.

    • Phoenix Dancong: Diverse aromas (honey, orchid).

    • Taiwan Oolong: Light (e.g., High Mountain) to heavily oxidized (e.g., Oriental Beauty).

5. Black Tea

  • Process: Withering → rolling → full oxidation → drying.

  • Characteristics: Red liquor, sweet malty/caramel flavors (e.g., Dian Hong) or smoky (e.g., Lapsang Souchong).

  • Benefits: Warming, aids digestion; ideal for milk tea.

6. Pu-erh Tea

  • Types:

    • Raw Pu-erh: Sun-dried, compressed, aged naturally—sharp, astringent → mellow over decades.

    • Ripe Pu-erh: Artificially fermented (wo dui), earthy and smooth.

  • Traits: Improves with age; prized for digestion and metabolism benefits.

  • Note: Raw Pu-erh starts as green tea; aged raw and ripe Pu-erh fall under dark tea.

III. How to Choose?

  • Flavor Preference: Freshness (green/white), sweetness (black), complexity (oolong), depth (Pu-erh).

  • Season: Light teas (green/white) in summer; dark/black teas in winter.

  • Health: Antioxidants (green/white), warmth (black), weight management (oolong/Pu-erh).

  • Aging Potential: Raw Pu-erh and white tea gain value with age.

IV. Common Misconceptions

  • Pu-erh ≠ All Dark Teas: Only ripe Pu-erh is dark tea; raw Pu-erh ages into one.

  • Anji "White Tea" is Green Tea: Named for pale leaves, processed as green tea.

  • Oolong ≠ Black Tea: "Black tea" in the West refers to fully oxidized tea (Hong Cha in Chinese).

 By fermentation level and unique processing, these six categories create China’s diverse tea culture. Choose based on taste, season, or wellness goals!