1, green tea. Green tea, also known as oolong tea, is a semi-mellow tea with fermentation degree 10%-70%. At present, the fermentation degree of most oolong teas is about 20%, the packaged tea in Taiwan Province is 10%, the oolong at the top of the cave is 25%, Tieguanyin is between 50% and 60%, and Dahongpao and Fenghuang Dan Cong are 70%. The raw materials of green tea should be picked when the terminal buds are fully developed and unfolded. Fresh leaves should be sun-dried and shaken to make them ferment to a certain extent, then the enzyme activity is destroyed by high temperature, and then they are kneaded, shaped, dried and scented. The representative teas of green tea are Dahongpao, Wuyi Rock Tea, Narcissus in northern Fujian, Tieguanyin, Pinghe Baiyachilan, Phoenix Dan Cong, Taiwan Province Baozhong, Cave Top Oolong, Oriental Beauty and so on. High-end green tea will have a certain charm and has long been sought after by the market. In recent years, Pu 'er tea, which is famous for its aging and fragrance, has emerged as a new force, posing a challenge to the sales volume and price of green tea, so the market began to appear after fermented old green tea. However, due to the poor adaptability of the technology and tea species, its quality has not been widely recognized.

2. White tea. White tea is a semi-fermented tea with a fermentation degree of 5%- 10%. Because its finished tea is mostly bud head, full of white hair, as silver as snow, it is named. The basic process includes withering, baking (or drying in the shade), picking and tempering. The main producing areas are Fujian, Yunnan and Jiangxi. White tea has the quality characteristics of complete appearance buds, full of hair, fresh Qing Xiang, clear yellow-green soup color and light and sweet taste. After picking white tea, it is processed by withering, deactivating enzymes, sun drying or slow fire drying. Withering is the key process to form the quality of white tea. In this process, white tea is slightly fermented. The main feature of white tea is silvery white, which is known as the beauty of "green makeup wrapped", and has the characteristics of fat buds, Huang Liang soup color, fresh and mellow taste and tender and even leaves. White tea production has a history of about 200 years, which was first initiated by Fuding County. There is an excellent variety of tea tree in this county-Fuding Dabai Tea, and the leaves of tea buds are covered with white fuzz, which is a good raw material for making tea. Because people pick the tender bud leaves with white hairs on the back, they don't stir-fry or knead them during processing, and dry them in the sun or with slow fire, so that the white hairs are completely preserved on the appearance of tea, which is why it is white. The main varieties of white tea are Yinzhen, Bai Mudan, Gongmei and Shoumei. In recent years, the moonlight white in Yunnan and the old white tea in Fujian are the new favorites of the market.

3. Yellow tea. Yellow tea is a semi-fermented tea with a fermentation degree of 85%. It is found from the fried green tea that the leaves will turn yellow after being dehydrated and kneaded, so a new category-yellow tea is produced according to this technology. The quality characteristic of yellow tea is "yellow leaf and yellow soup", which is the result of stuffy piling and yellowing in the process of making tea. Yellow tea is divided into three categories: yellow bud tea, yellow small tea and yellow big tea. The technological characteristics of yellow tea are similar to those of green tea. The production process is: fresh leaves are de-enzymed, kneaded, browned and dried. The processes of fixation, rolling and drying of yellow tea are similar to those of green tea, and the most important process is to suffocate yellow, which is the key process to form the characteristics of yellow tea. The main method is to wrap the tea after fixation and rolling with paper, or cover it with wet cloth after accumulation, and the time varies from tens of minutes to several hours, so as to promote the non-enzymatic automatic oxidation of tea blank under the action of hydrothermal treatment to form yellow. The best yellow bud tea is the silver needle in Junshan, Dongting, Hunan, followed by the yellow bud in Huoshan, Anhui, which is also a treasure of yellow bud tea.