Green tea has a cooling effect and is unfermented. It is the most produced and widely consumed tea in China. It is characterized by clear soup and green leaves. Green tea is the main tea in China, among the six major tea categories of primary tea.

It has the highest output, with an annual output of about 400,000 tons, and the widest green tea production areas, distributed in Zhejiang, Anhui, Jiangxi, Jiangsu, Sichuan, Hunan, Hubei, Guangxi, Fujian, Guizhou and other tea areas.

Hangzhou Longjing, Huangshan Maofeng, Dongting Biluochun, Lushan Yunwu, Xinyang Maojian, Emei Bamboo with Green Leaves, Lu'an Guapian, Guzhu Purple Bamboo Shoot, Jiangshan Green Peony, Taiping Monkey King, Gold Medal Huiming, Lao Bamboo Generous, Enshi Jade Dew,

Mengding Manna, Jianchun Tea, Xiuning Songmeng, etc., etc., all belong to the green tea category.

Black tea is created by fermenting green tea.

It is made from suitable tea tree sprouts and leaves as raw materials, and is refined through typical processes such as withering, rolling (cutting), fermentation, and drying.

Because of the color of the dry tea and the main tone of the brewed tea, it is named black tea.

Black tea is a fermented tea, and the basic technological processes are withering, rolling, fermentation, and drying.

There are many types of black tea in my country, with a wide range of production areas. There are Gongfu black tea and Souchong black tea unique to my country, as well as broken black tea similar to India and Sri Lanka. Black tea has the effect of warming the stomach, and green tea has the effect of clearing fire.

Milk is also good for the stomach, and green tea is always drunk when soaked. Boiling it will lose the original taste and aroma of green tea.