1, black tea. Black tea is the only fully fermented tea, the degree of fermentation in 70%-90%, made by withering, kneading, fermentation, drying and other processes, the tea is mild, with a red soup and red leaves quality characteristics, dry tea is dark red, after brewing the tea broth is red and bright, the representative varieties of zhengshan xiaosu, qihong, yunnanhong and so on.

2, black tea is a post-fermented tea, fermentation will change over time, the fermentation of other teas rely only on their own substances, while black tea will also be fermented with the help of external microbial power, so the degree of fermentation is very thorough, dry tea was reddish-brown, the soup color or orange, or brown, or burgundy, the representative varieties of Anhua Black Tea, Six Castles Tea, Por Brick Tea and so on.

3, Pu-erh tea can be divided into raw tea and ripe tea according to different processes, raw tea selection of Yunnan large-leafed sun green tea as raw materials, after screening, grading made, and ripe tea and raw tea production of raw materials, process is generally the same, but more than one artificial sprinkling of water Wo heap fermentation process. According to the different forms, Puerh tea is divided into loose tea and pressed tea.