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There are many kinds of tea in China, and there are naturally many classifications, but it is well known and widely recognized that tea is classified according to its color and processing methods, that is, six categories of tea: black tea, green tea, green tea, yellow tea, black tea and white tea.

During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols took place, and the chemical components in fresh leaves changed greatly. Tea polyphenols decreased by more than 90%, resulting in new components such as theaflavins and thearubigins. Compared with fresh leaves, the aroma substances increased obviously. Therefore, black tea has the characteristics of black tea, red soup, red leaves and glycol.

The main black teas in China are Qimen Black Tea, Zhenghe Gongfu, Hong Min Gongfu, Tan Yang Gongfu, Dianhong Gongfu, Jiuqu Hongmei, Ninghong Gongfu and Ihonong Gongfu. Qimen black tea is the second most famous tea in China.

Green tea is one of the main tea leaves in China, which refers to a beverage made from the new leaves or buds of tea trees without fermentation, and through the processes of enzyme fixation, shaping and drying. The color of the finished product and the brewed tea soup retain the green style of fresh leaves and the natural substances in fresh leaves, in which tea polyphenols and caffeine retain more than 85% of fresh leaves and about 50% of chlorophyll, with less vitamin loss. Drinking green tea regularly can prevent cancer, reduce fat and lose weight, and also reduce the harm of nicotine to smokers.

China's green tea mainly includes: West Lake Longjing, Dongting Biluochun, Huangshan Mao Feng, Xinyang Maojian, Lushan Cloud, Luan Guapian, Taiping Monkey Kui and so on.