Overview of Chinese Tea Culture and Practices

绿茶 (lǜchá)

Not fermented, light taste. Process: fix → roll → dry.

红茶 (hóngchá)

Fully fermented, strong taste. Process: wither → roll → ferment → dry.

白茶 (báichá)

Slightly fermented, sun-dried. Process: wither → dry.

乌龙茶 (wūlóngchá)

Semi-fermented, rich aroma. Process: wither → shake → ferment → fix → dry.

普洱茶 (pǔ'ěr chá)

Post-fermented, improves with age. Process: fix → roll → dry → ferment.

花茶 (huāchá)

Scented with flowers, e.g. jasmine tea.

清热解毒

Clears heat and detoxifies.

有助消化

Aids digestion.

抗老防病

Anti-aging and illness prevention.

提神醒脑

Refreshes and energizes.

放松减压

Relieves stress.

开门七件事

Firewood, rice, oil, salt, soy sauce, vinegar, and tea — the 7 basic daily needs in old Chinese life.

茶馆

Teahouses are for drinking tea, chatting, and relaxing.

茶文具（茶具）

Tea utensils.

茶壶 (cháhú)

Teapot.

茶杯 (chábēi)

Teacup.

公道杯 (gōngdàobēi)

Fairness cup (used for even pouring).

茶托 (chátuō)

Saucer.

茶盘 (chápán)

Tea tray.

茶叶罐 (cháyèguàn)

Tea canister.

茶匙 (cháchí)

Tea scoop.

茶夹 (chájiā)

Tea tongs.

敬茶

Serve tea to guests as a sign of respect.

用双手接茶

Receive tea with both hands to show respect.

轻轻敲桌子

Lightly tap the table with fingers to say 'thank you.'

泡茶步骤

Tea-Making Steps (using Oolong tea as example): 1. Warm the teapot and cups; 2. Add tea leaves; 3. Rinse the tea once briefly; 4. Add hot water to brew; 5. Pour tea 3/4 full, serve with two hands.