中国茶速查
六大茶类冲泡：选茶类看水温、时间、投茶量与器皿。
中文介绍
中国茶分六大类，按发酵程度从轻到重：绿茶（不发酵）、白茶（微发酵）、黄茶（轻发酵）、青茶/乌龙（半发酵）、红茶（全发酵）、黑茶/普洱（后发酵）。发酵越重，性质越温和，水温也越高——绿茶怕烫，80°C 左右就好；乌龙、普洱要用沸水才能激发香气。
泡好一杯茶的关键是水温与时间：水温过高嫩茶发苦，过低则香气不足；时间过长茶汤涩。器皿上，绿茶用玻璃杯看「茶舞」最雅，乌龙与普洱用紫砂壶或盖碗更聚香。投茶量一般 3–7 克配 150ml，可按口味加减。给外国朋友送茶，乌龙、普洱、茉莉花茶最有代表性。
常见问题
中国茶分几类？
六大类：绿茶、白茶、黄茶、青茶（乌龙）、红茶、黑茶（普洱），按发酵程度区分。
绿茶为什么不能用沸水？
嫩叶遇沸水会闷熟发苦，80–85°C 最合适，能保住鲜爽。
送外国朋友什么茶好？
乌龙、普洱、茉莉花茶最有代表性，且耐泡、香气足；配个简单冲泡说明更贴心。
English
Chinese tea divides into six types by oxidation level: green (unoxidized), white (lightly oxidized), yellow (lightly fermented), oolong (semi-oxidized), black (fully oxidized, called 红茶), and dark/pu-erh (post-fermented). The heavier the oxidation, the gentler the character and the hotter the water it wants — green tea is delicate and should never be scalded (around 80°C), while oolong and pu-erh need boiling water to release their aroma.
The keys to a good cup are water temperature and time: too hot and tender leaves turn bitter, too cool and the aroma never opens; too long and the cup goes astringent. For vessels, a glass cup shows off green tea's "tea dance", while a Yixing clay pot or gaiwan holds the aroma of oolong and pu-erh. Use about 3–7 g per 150ml and adjust to taste. As a gift, oolong, pu-erh and jasmine are the most representative picks.
FAQ
How many types of Chinese tea are there?
Six: green, white, yellow, oolong, black (red) and dark (pu-erh), divided by oxidation level.
Why can't green tea be brewed with boiling water?
Tender leaves get scalded and turn bitter; 80–85°C keeps the fresh, crisp character.
What tea makes a good gift for a foreign friend?
Oolong, pu-erh and jasmine are the most representative — aromatic and re-steepable. Add a short brewing note.