Is Anji White Tea Really White Tea?

Is Da Hong Pao a type of black tea?

Does darker-colored tea contain more caffeine?

Tea, one of the “seven essential things” in daily life for Chinese people, is something we are all extremely familiar with. But can you answer the above questions correctly?

Last weekend, Teafairy Tea Culture & Art Center welcomed over 40 young tea enthusiasts. After attending the new 2025 tea course program “Six Major Tea Categories Public Experience Class,” many of their preconceived notions about tea were overturned, and many of their questions were answered.

The founder of Teafairy, Teacher Zuo Fang, who was the main speaker, first introduced the history of tea and its important role in both Chinese culture and cross-cultural exchanges with other countries. She then introduced the scientific classification system of China’s six major tea categories, helping the participants establish a system of understanding that Chinese tea can be divided into six types: white tea, green tea, yellow tea, oolong tea, black tea, and dark tea. Teacher Zuo explained the processing techniques and flavor characteristics of each type of tea, providing everyone with an initial understanding of the tea classification system.

During the tasting session, the course specifically focused on two uniquely flavored teas: Oriental Beauty Tea and Jin Jun Mei Black Tea. Oriental Beauty Tea, originating from Taiwan, is the most highly fermented oolong tea, known for its unique fruity and honeyed aroma created after being fed on by small leaf green cicadas. Queen Victoria of the UK praised this tea highly and named it “Oriental Beauty.”

Jin Jun Mei, regarded as the finest of all black teas, is made from single buds of high mountain tea trees from the Tongmu Guan core area in Wuyishan. The tea leaves are covered in golden tips, with a strong sweet fragrance and a smooth, refreshing taste that lingers long after tasting.

After learning about the characteristics of these two teas, the teacher guided the participants step-by-step in the tea brewing process. Everyone eagerly joined in, practicing the art of brewing. A small gaiwan, no bigger than the palm of your hand, was like a wild animal waiting to be tamed when it met the tea and hot water. It was hard to control at first. How much tea to use, how much water to pour, what temperature the water should be, and how long to steep it—every detail determines the flavor of the tea. The practice of tea making is quietly cultivated in the hands of the practitioner.

During the Q&A session, many questions about tea were raised, and Teacher Zuo answered each one. For example, although Anji White Tea is called “white tea,” it is actually a type of green tea; Da Hong Pao is an oolong tea, not a black tea; the color of the tea does not correlate with its caffeine content—what matters is the tea variety and fermentation level, which determine the caffeine content, and so on. The teacher also addressed everyday concerns such as how to choose tea, the health benefits of tea, and how to store tea.

Originally planned for an hour and a half, the tea event was extended to two and a half hours due to the lively interaction. Many young people said that through this course, they began to feel the charm of tea, gained a deeper understanding of tea culture and brewing techniques, and had a better appreciation for the aesthetic spirit of tea ceremonies. They mentioned that even being on the other side of the world, having the opportunity to immerse themselves in a purely Chinese tea space for an afternoon, focusing their minds on a cup of tea, was a meaningful way for modern young people to de-stress.

Teacher Zuo Fang also expressed that spreading tea culture overseas and encouraging more young people to fall in love with Chinese tea culture is the very mission behind the creation of the North American Tea Academy and Teafairy Tea Culture & Art Center. She hopes that more Americans and young people can practice physical and mental well-being in the soothing aroma of Chinese tea and experience the endless charm of Chinese culture.