Pu'er Tea varieties include: Pu'er Tight Tea, Pu'er Green Tea, Pu'er Red Tea, Pu'er Green Tea, Pu'er Yellow Tea, Pu'er Black Tea and Pu'er White Tea.

1, Puerh Tea

Traditional categories of tea buds, daughter of the tea made of tea, cakes, tea bricks, now developed from six types of loose tea made of Puerh Tuocha (including large and small Tuocha), Puerh cake tea (including green cake, ripe cake, square cake, round cake, cake, Puerh tea bricks), three categories of tea.

2, Puerh Green Tea

Puerh Green Tea quality is characterized by clear soup and green leaves, and its method of production is through the three processes of greening, kneading and drying. The purpose of killing is mainly to destroy the acidity in the fresh leaves through high temperature and to facilitate the kneading; the method of killing. The purpose of kneading is to roll the tea leaves tightly, properly destroy the leaf organization, so that the tea quality is easy to bubble out.

3, Puerh black tea

The production of withering, kneading, fermentation, drying four processes. Through withering strong enzyme activity, so that in the kneading and fermentation of tea polyphenols are fully oxidized, the formation of unique color, aroma and flavor, and then high temperature drying to destroy the enzyme activity, so that the formation of the unique quality can be fixed.

4, Puerh green tea

Lightly fermented tea, the production of which goes through withering, greening, frying, kneading, drying five processes, which is characterized by greening, green tea through greening to achieve the characteristics of the green tea, "green leaves and red edging". This is a semi-fermented tea between black tea and green tea, with the sweetness of green tea, the color and aroma of black tea, but without the slight bitterness of green tea and the astringency of black tea, with pure aroma, bright soup color, and refreshing throat flavor.

5, Pu-erh yellow tea

Lightly fermented tea, its basic process is similar to green tea. Production after killing, kneading, smothering yellow, drying four processes. The smothering process is the main feature of yellow tea production, through the kneading of warm billet smothering yellow to change the quality of tea, its quality is characterized by yellow soup and yellow leaves.

6, Pu-erh black tea

Post-fermented tea, harvesting a bud of five, six leaves of "Pu-erh Tea" fresh leaves, after killing, kneading, stacking, drying four processes. The production is characterized by the heap, after killing and twisting, the heap is heaped for 24 days, so that the color of the leaves becomes oily black. Its quality is characterized by oily black leaf color and orange-yellow soup color, which is mainly used to make pressed tea (ripe).

7, Puerh White Tea

For slightly fermented tea, its quality is characterized by the appearance of the tea is covered with white hairs, the color of white hidden green. Its production is characterized by neither destroying enzyme activity nor promoting oxidation, no frying, no kneading, and letting nature take its course. The fresh leaves are withered and then dried by air-drying method. Selection of fresh leaves, generally one bud and two leaves, white tea is characterized by color white as silver, pure aroma, yellowish soup color, sweet and refreshing taste.