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Post-Fermented Tea Classification

Post-fermented Teas

  1. China

    1. Hunan Heicha 湖南 黑茶 (Anhua)

      1. Fu Zhuan 茯砖  “fu brick”

      2. Qian Liang Cha 千两茶 “thousand tael tea” (sometimes called Hua Juan)

        1. Bai Liang Cha 百两茶 “hundred tael tea”

        2. Shi Liang Cha 十两茶 “ten tael tea”

      3. Hua Zhuan 花砖 “flower brick”

      4. Hei Zhuan 黑砖茶 “dark brick”
      5. Xiang Jian 湘尖 “hunan tips”

        1. Tian Jian 天尖 “sky tips”
        2. Gong Jian 贡尖 “tribute tips”
        3. Sheng Jian 生尖 “raw tips”
      6. Qu Jiangbo Pian 渠江薄片 (coin shaped)

    2. Sichuan Heicha 四川 黑茶

      1. Nan Lu Bian Cha 南路边茶 “south border tea”

      2. Xi Lu Bian Cha 西路边茶 “west border tea”

      3. Kang Zhuan 康砖 “kang brick” literally “peaceful brick”

    3. Anhui Heicha 安徽 黑茶

      1. Liu An Cha 六安茶

    4. Hubei Heicha 湖北 黑茶

      1. Qing Zhuan 青砖 “green brick”
    5. Guangxi Heicha 广西 黑茶

      1. Liu Bao Cha 六堡茶

      2. Liu Dong Cha 六洞茶

      3. Bai Niu Cha 白牛茶 (loose heicha)

      4. Xiu Ren Cha 修仁茶 (loose heicha)

    6. Guangdong Heicha 广东 黑茶

      1. Zhu Qiao Cha 竹壳茶 “bamboo shell tea”

    7. Yunnan Heicha 云南 黑茶

      1. Puer 普洱

        1. Sheng Puer 生普洱 (not technically post-fermented until fermented)

        2. Shu Puer 熟普洱

  2. South Korea

    1. Ddok Cha 떡차  (not technically post-fermented until fermented)

  3. Japan

    1. Awabancha 阿波番茶

    2. Goishicha 碁石茶