2. White tea. White tea leaves are mostly bud heads with white fluff, and their processing techniques are generally withering and drying, which belong to micro-fermented tea with a fermentation degree of 5%- 10%. The tea quality changed from ⅵ to ⅵ, and the representative varieties were Bai Mudan, Gongmei and Baihao Yinzhen.
3. Yellow tea. The quality characteristic of yellow tea is "Huangyehuangtang", and its processing technology is generally fresh leaves, water fixation, rolling, yellowing, drying, etc. It belongs to light fermented tea, and the fermentation degree is 10%-20%. Its tea is cool, and its representative varieties are Junshan Yinzhen, Mengding Huangya and Beigang Maojian.
4. Oolong tea. Oolong tea, also known as green tea, is said to be a semi-fermented tea with a fermentation degree of 30%-60%, which was discovered by a tea farmer by accident and made into a unique tea. Its processing techniques are generally picking, withering, shaking, frying, rolling and baking. Oolong tea is a neutral tea, and its representative varieties are Dahongpao and Tieguanyin.
5. Black tea. Dry tea and brewed tea soup of black tea are mainly red, and their processing techniques are generally withering, rolling, fermentation and drying, which belong to fully fermented tea with a fermentation degree of 70%-80%. Its tea is mild, and its representative varieties are Zhengshan Race, Qimen Black Tea and Dianhong.
6. Black tea. The appearance of the finished black tea is black, and its processing technology is generally enzyme fixation, primary kneading, pile fermentation, secondary kneading, baking, drying, etc. It belongs to post-fermented tea, and the fermentation degree is 100%. Its tea is mild, and its representative varieties are Anbei Black Tea, Biancha and Pu 'er Cooked Tea.