Fields of Tea, China.

Chinese tea is a beverage from the leaves of tea plants (Camellia sinensis) boiled with water, which are ordinarily used for tea in China. Tea leaves are processed using traditional Chinese methods. The Chinese tea is drunk throughout the day, including during meals, as a substitute for plain water for health or simple pleasure.

The practice of drinking tea has a long history in China, having originated there. Although tea originated in China, Chinese tea generally represents tea leaves which have been processed using methods inherited from ancient China. According to popular legend, tea was discovered by Chinese Emperor Shennong in 2737 BCE when a leaf from a nearby shrub fell into water the emperor was boiling. Tea is deeply woven into the history and culture of China. The beverage is considered one of the seven necessities of Chinese life, along with firewood, rice, oil, salt, soy sauce and vinegar.

Chinese tea can be classified into five distinctive categories: white, green, oolong, black and post-fermented. Others add categories for scented and compressed teas. All of these come from varieties of the Camellia sinensis plant. Most Chinese teas are consumed in China and are not exported, except to Chinese-speaking communities in other countries. Green tea is the most popular type of tea consumed in China.

Within these main categories of tea are vast varieties of individual beverages. Some researchers have counted more than 700 of these beverages. Others put the number at more than 1,000. Some of the variations are due to different strains of the Camilla plant. The popular Tieguanyin, for example, is traced back to a single plant discovered in Anxi in Fujian province. Other teas draw some of their characteristics from local growing conditions. However, the largest factor in the wide variations comes from differences in tea processing after the tea leaves are harvested. White and green teas are heat treated soon after picking to prevent oxidization, often called fermentation, caused by natural enzymes in the leaves. Oolong teas are partially oxidized. Black and red teas are fully oxidized. Other differences come from variations in the processing steps.

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