Based on different processing methods and characteristics, large leaf tea can be classified into several categories, each with its unique traits:
<span style="text-decoration: underline;"><strong>Green Tea</strong></span>
<li>Processing Method: When producing green tea from large leaf tea, it undergoes steps such as fixation, rolling, and drying, retaining the natural color and fresh aroma of the leaves. Green tea is a non-fermented type of tea.</li>
<li>Characteristics: The tea infusion of green tea has a greenish-yellow hue, a refreshing aroma, and a mild taste. Due to the lack of significant fermentation, green tea tends to have a relatively lower caffeine content.</li>
<strong><span style="text-decoration: underline;">Black Tea</span></strong>
<li>Processing Method: To create black tea, large leaf tea goes through withering, rolling, fermentation, and drying processes. The color of the leaves changes from green to red, resulting in a robust flavor profile, as black tea is fully fermented.</li>
<li>Characteristics: The tea infusion of black tea has a reddish-brown color, a full-bodied taste, and a distinct aroma. In comparison to other tea types, black tea contains a higher caffeine content, offering a stimulating effect.</li>
<strong><span style="text-decoration: underline;">Oolong Tea</span></strong>
<li>Processing Method: Oolong tea falls between green and black tea. Large leaf tea used for oolong tea undergoes intricate processes like shaking, fixation, rolling, and partial fermentation.</li>
<li>Characteristics: Oolong tea exhibits diverse characteristics, with an infusion color and flavor profile that lie between green and black tea. It often carries floral and fruity notes. The caffeine content of oolong tea is moderate.</li>
<strong><span style="text-decoration: underline;">White Tea</span></strong>
<li>Processing Method: While white tea is commonly associated with small leaf cultivars, there are white teas produced using large leaf tea as well. White tea is made by simple methods, usually involving plucking followed by air-drying.</li>
<li>Characteristics: White tea's infusion has a pale yellow color, offering delicate floral aromas and a gentle taste. The production process of white tea is gentle, resulting in a relatively low caffeine content.</li>
<span style="text-decoration: underline;"><strong>Pu'er Tea</strong></span>
<li>Processing Method: Pu'er tea includes raw (sheng) and ripe (shou) categories. Both types are produced from large leaf tea through varying degrees of fermentation and post-processing.</li>
<li>Characteristics: Raw Pu'er yields a light green tea infusion with astringency, suitable for aging. Ripe Pu'er produces a reddish-brown infusion with aged flavors and a round taste. Pu'er tea is known for its potential for long-term storage and aging.</li>
Each category of large-leaf tea has its unique characteristics and flavor profiles. Choosing the right type of tea can be based on personal taste preferences and health considerations.
