Teas are classified as green, yellow, dark, white, oolong and black teas based on their process and quality. This also considers the flavonoids change and time of order when these tea types are developed.
This blog post is the synopsis and reading notes of the article Tea Classification in Theory and Practice by Professor Chen Chuan, translated by Michael Salt, librarian, East Asian History of Science Library, Cambridge (Journal d’agriculture traditionnelle et de botanique appliquée Année 1981 28-3-4 pp. 329-344).
Watch the Youtube video for the full walkthrough.
The link to the translated article is in the description box on Youtube.
P.337, para.7. “the varieties and categories of tea are not as many and various as those of plants as a whole” means the finished tea varieties and categories are not as numerous as the varieties of the tea plants.
P.338, para.1. “maturity”, in the original version is simply “good”. More clear that it has a strong quality implication.
P.338, para.3. “the labouring people” means the farmers and producers.