Identidad antes que leyenda
Separamos categoría, estilo, cultivar y origen protegido. Una historia tradicional se presenta como tradición, no como prueba histórica.
87 fuentes detrás de respuestas sencillas.
Priorizamos estándares, organismos públicos, instituciones botánicas, autoridades sanitarias y literatura revisada por pares. Última revisión general: 9 de agosto de 2026.
«Típico», no «garantizado»
El sabor cambia con lote, lugar, temporada, tostado, edad y preparación. Las notas son analogías orientativas.
Sin promesas médicas
No convertimos estudios observacionales, tradición ni marketing en afirmaciones de tratamiento, desintoxicación o pérdida de peso.
Recetas como punto de partida
Las proporciones sintetizan orientación institucional y comportamiento de las categorías; no son una norma legal universal.
Abre la fuente primaria.
Los títulos se conservan en su idioma oficial para facilitar la verificación.
Clasificación, ciencia, preparación y seguridad
- S01Traditional tea processing techniques and associated social practices in China
- S02GB/T 30766-2014 — Classification of tea
- S03ISO 20715:2023 — Tea: Classification of tea types
- S04Camellia sinensis (L.) Kuntze
- S05Camellia sinensis var. assamica
- S06Tea Quality: An Overview of the Processing and Related Chemical Changes
- S07The Formation of Aroma Quality in Tea
- S08How to Brew
- S09Make a Perfect Brew
- S10Brewing Methods
- S11Tea
- S12Caffeine content for coffee, tea, soda and more
- S13Tea
- S14Spilling the Beans: How Much Caffeine is Too Much?
- S15Caffeine
- S16Water, drinks and hydration
- S17Common questions about ferrous sulfate
- S18GB/T 30375-2013 — Tea storage
- S19Microbial community and characteristic “golden flower” development in Fu brick tea
- S20GB/T 22291-2017 — White tea
- S21GB/T 21726-2018 — Yellow tea / GB/T 39592-2020 — Code of practice for processing yellow tea
- S22GB/T 13738.2-2017 — Black tea, Part 2: Congou black tea
- S23Are You Storing Food Safely?
- S24Mycotoxins
- S25Exploring Chinese Teas and Tea Wares
- S86GB/T 23776-2018 — Methodology for sensory evaluation of tea
- S87Development of a sensory lexicon for tea
Perfumado y té verde, blanco o amarillo
- S29Cultural Landscape of Old Tea Forests of the Jingmai Mountain in Pu'er
- S26Fuzhou jasmine tea processing overview
- S27Fujian jasmine tea and baked-green base
- S28Effects of repeated scenting on jasmine tea aroma
- S30GB/T 18650-2008 — Product of geographical indication: Longjing tea
- S31Product of geographical indication: Dongting (mountain) Biluochun tea
- S32Product of geographical indication: Huangshan Maofeng tea
- S33GB/T 22737-2008 — Product of geographical indication: Xinyang Maojian tea
- S34Product of geographical indication: Lu'an Guapian tea
- S35GB/T 19698-2008 — Product of geographical indication: Taiping Houkui tea
- S36GB/T 20354-2006 — Product of geographical indication: Anji Baicha
- S37DB42/T 351 — Product of geographical indication: Enshi Yulu
- S38Emeishan tea industry overview
- S39Mengding Mountain tea
- S40Duyun Maojian tea standard and current related records
- S41GB/T 21003-2007 — Product of geographical indication: Lushan Yunwu tea
- S42GB/T 20605-2006 — Product of geographical indication: Yuhua tea
- S43Guzhu Zisun tea
- S44GB/T 14456.1-2017 — Green tea, Part 1: Basic requirements
- S45Junshan Yinzhen tea
- S46DB34/T 319-2012 — Product of geographical indication: Huoshan Huangya
- S47Yueyang yellow-tea overview
- S48GB/T 39592-2020 — Code of practice for processing yellow tea
- S49GB/T 21726-2018 — Yellow tea
Oolong
- S50GB/T 19598-2025 — Product of geographical indication: Anxi Tieguanyin
- S51GB/T 30357 series — Oolong tea standards
- S52GB/T 18745-2006 — Product of geographical indication: Wuyi rock tea
- S53Wuyi rock tea overview
- S54Characterization of aroma and sensory variation in Wuyi rock tea
- S55Phoenix Dancong tea
- S56Phoenix Dancong aroma-type overview
- S57Oriental Beauty tea
- S58Wenshan Paochong tea
- S59High-mountain Oolong tea
- S60Tongding Oolong tea
- S61Chemical and sensory differentiation of Tieguanyin fragrance styles
- S62DB35/T 1981-2021 — Zhangping Shuixian tea processing specification
- S84Taiwan Tea Industry
- S85GABA Tea
Té negro o hongcha
- S63DB34/T 1086—2026 listing — GI quality requirements for Qimen black tea
- S64GH/T 1178-2019 — Qimen Gongfu black tea
- S65Black-tea making technique: Dianhong
- S66DB35/T 1228-2015 — Product of geographical indication: Wuyi black tea
- S67Tea trade fair public education: Jin Jun Mei and Zhengshan Xiaozhong
- S68Fujian black teas: Tanyang, Zhenghe, and Bailin Gongfu
- S69Product of geographical indication: Yingde black tea
- S70DB51/T 878-2017 — Chuanhong Gongfu black-tea processing
- S71DB36/T 1943-2024 — Product of geographical indication: Xiushui Ninghong tea
- S72GH/T 1116-2015 — Jiuqu Hongmei tea
- S73Taiwan black tea
Pu'er y otros tés oscuros
- S74GB/T 22111-2008 — Product of geographical indication: Pu'er tea
- S75Pu'er tea overview
- S76Pu-erh tea: processing, chemical changes, and biological properties
- S77GB/T 32719.4-2016 — Dark tea, Part 4: Liubao tea
- S78GB/T 32719.2-2016 — Dark tea, Part 2: Huajuan tea
- S79GB/T 32719.5-2018 — Dark tea, Part 5: Fu tea
- S80GB/T 32719.3-2016 — Dark tea, Part 3: Xiangjian tea / Anhua dark-tea portal
- S81GB/T 9833.9-2013 — Compressed tea, Part 9: Qingzhuan tea
- S82GB/T 9833.4-2013 — Compressed tea, Part 4: Kangzhuan tea
- S83Xinhui Xiaoqinggan tea industry overview
