Classification
Green Tea
- Dukkeum Tea: Most of green tea produced in Korea, Longjing teaㆍByeokracheonㆍRishi Tea Jade Fire etc. of China
- Some domestic hand-made tea, Japanese green tea, Chinese Eunshi Gyokuro
Blue Tea
- Wu Yi Rock Tea: Da Hong PaoㆍIron Archatㆍ Wu Yi Rock Shui Shien
- Tieguanyin Tea: Anxi Tieguanyin ㆍSeoam Tieguanyin (Canton)ㆍMaokong Tieguanyin (Taiwan)
- Shui Shien Tea: Northern Fujian Shui Shien ㆍSouthern Fujian Shui Shien ㆍCanton Shui Shien ㆍTaiwan Shui Shien
- Oolong Tea: Northern Fujian Oolong ㆍ Southern Fujian Oolong ㆍTaiwan Oolong
- Baihao Oolong Tea: Hyangbin Oolong
- Pouchong Tea: Moonsan Blue TeaㆍDongjung Blue Tea
- Sezhongs : Southern Fujian Sezhongs ㆍCanton Sezhongs
White Tea
- Rishi Silver NeedleㆍDan White TeaㆍShou Mei
Black Tea
- DarjeerlingㆍKeemun black teaㆍSouchong black tea
Yellow Tea
- Gunsan Silver NeedleㆍMen ding huang yaㆍGunsan Mao Jian
Dark Tea
- Liu Pao Tea ㆍHonam Dark Tea ㆍ Dark Brick Tea
Puer Tea
- Loose leaf tea: Includes Puer Leaf tea and raw leaf tea of solid tea.
- Solid tea: Yunnan chitsu pingchaㆍBricksㆍDan tea
Classification by degree of fermentation
![Classification by degree of fermentation](/_res/english/img/sub/web02342_img06.jpg)
- Tea(茶)
- Unfermented Tea – Green Tea – Roasted Tea /Steamed Tea
- Semi-fermented Tea – Yellow Tea – Blue tea/Oolong Tea
- Full Fermentation Tea – Black Tea
- Post-fermented Tea- Puer Tea
Classification by Season
It can be classified into Spring teaㆍSummer teaㆍAutumn tea.
Classification by the Collection Period
Ujeon Tea
![Ujeon Tea](/_res/english/img/sub/web02342_img01.png)
It is highly soft tea collected before Kogu(4.10), tender and fragrant.
Sejak
![Sejak(細茶, tender tea)](/_res/english/img/sub/web02342_img02.png)
(細茶, tender tea)
It is tender tea collected from Kogu to the start of summer(5.5), tasty and fragrant.
Jungjak
![Jungjak(中茶, regular tea)](/_res/english/img/sub/web02342_img03.png)
(中茶, regular tea)
Tea collected around 10 days after the start of summer, leaves grown bigger than Sejak.
Daejak
![Daejak(大茶, Wangjak)](/_res/english/img/sub/web02342_img04.png)
(大茶, Wangjak)
Rough tea made with leaves more hardened than Jungjak until the last ten days of May.
Maljak
![Maljak(final tea)](/_res/english/img/sub/web02342_img05.png)
(final tea)
IAs the end of the first tea, it is coarse tea collected until stems get hardened.
Spear(槍, Chang) and Flag(旗, Ki) of Tea Leaves
- Spear(槍, Chang) got its name for its rolled-up spiky new buds, resembling the spear.
- Flag(旗, Ki) means slightly shrunken tender leaves that came out before the spear but not fully spreaded, resembling the flapping flag.