The classifications of tea are: green tea, yellow tea, white tea, green tea, black tea, black tea.

1, green tea (fermentation: 0%): green tea is the most widely consumed by the Chinese people of a type of tea, wide range of origins, the country's southeastern, western, northwestern provinces and municipalities, there is almost no place that does not produce green tea.

According to statistics, there are at least three thousand varieties of green tea. Green tea as an unfermented tea, its production process is relatively simple, the picking of fresh leaves of the tea tree by the sun, killing, shape, and other processes can be completed.

2, yellow tea (fermentation: 10 ~ 20%): Most people know black tea, green tea and other famous tea. In contrast to the yellow tea, know that the people who have tasted tea is relatively speaking not much. The main reason is that there are fewer varieties of yellow tea, so it is less common in the market.

Yellow tea is a micro-fermented tea, its production process and green tea is similar, only increased by a "smothered yellow" process, which is the key to the production of yellow tea, yellow tea is also the creation of "yellow leaves and yellow soup" of the main process. Yellow tea tea soup orange yellow, no green tea bitter, more flavorful.

3, white tea (fermentation: 10 ~ 30%): White tea can be said to be unique to Fujian, it is mainly produced in Fujian Zhenghe, Fuding, Songxi and other places.

White tea is a mildly fermented tea, the degree of fermentation is only a little more than yellow tea, its method of production is unique, no frying, no kneading, the appearance of the tea is full of white hairs, the color of the silver and gray-green, so it is called "white tea". The tea broth of white tea is generally yellowish-green, with a light flavor and strong sweetness.

The most famous white teas are White Hair Silver Needle, White Peony, Shou Mei, Fuding Big White Tea, etc. The most famous white teas are White Hair Silver Needle, White Peony, Shou Mei, and Fuding Big White Tea.

4, green tea ( oolong tea ) (fermentation degree: 30 ~ 70%): Mention of green tea, may not many people will feel strange, but in fact, it also has a household name - oolong tea.

Oolong tea is a semi-fermented tea, a type of tea between unfermented tea (green tea) and fully fermented tea (black tea), and its initial production process for the picking of fresh leaves, withering, greening (drying, shaking), frying (greening), kneading, drying and other processes, in order to produce green tea.

The tea broth of green tea is honey-green in color, with rich aroma and sweet aftertaste.

5, black tea (fermentation degree: 95-100%): black tea is the second largest tea after green tea, production areas are more extensive, but more provinces for Yunnan, Anhui, Fujian, Guangdong and so on.

Black tea is a fully fermented tea, the process is more complicated, need to go through the picking, withering, fermentation, baking, re-roasting, etc., but due to its high degree of fermentation, there is a significant increase in aroma substances. The tea broth of black tea is dominated by red color, and the aroma is full-bodied, rich and mellow.

6, black tea: Black tea has a long history of production, and has been supplied to frontier ethnic minority areas throughout history, with the aim of helping frontier people to digest food and balance nutrition.

Black tea is a post-fermented tea, which means that with the change of time, tea polyphenols and other substances will be completely oxidized. Its tea-making process generally includes four processes: killing, kneading, curing and drying.

The six major types of tea and their characteristics are:

Green Tea: Unfermented Tea, the process steps are mainly killed, kneading, drying. With green tea green soup, high aroma, taste slightly bitter and astringent quality characteristics. Well-known varieties of green tea are Huangshan Mao Feng, Mount Lu Yunwu, Xihu Longjing, Emei Snow Buds, Dongting Bi Luochun and so on.

White Tea: Micro-fermented tea, the process steps are mainly picking, withering, drying, preservation. With tea leaves teeth hair intact, silver and white, tea broth is apricot or light yellow, sweet and refreshing flavor quality characteristics. The main varieties are White Hair Silver Needle, White Peony, Gongmei and Shoumei.

Yellow Tea: Micro-fermented tea, the process steps are similar to those of green tea, but with an additional step of "smothering the yellow", which makes yellow tea with yellow tea and yellow tea broth, with a clear and high aroma, and a sweet and mellow flavor. Huoshan yellow buds, Junshan silver needle, Meng Ding yellow buds, Yuanan yellow tea, Wenzhou yellow soup, Anhui yellow tea, Guangdong big leaf green, etc. are yellow tea.

green tea: commonly known as oolong tea, semi-fermented tea, process steps are mainly picking, withering, shaking, frying, kneading, baking. Quality characteristics of green tea rope thick, yellow and green, tea soup is yellow, mellow flavor. Tieguanyin, Huangdan, Benshan, Mao crab, etc. are all green tea.

Black Tea: Full fermentation tea, the process steps are mainly withering, kneading, fermentation, drying, typical characteristics of tea red, soup red, leaf red, flavor mellow. Black tea is mainly small species of black tea, Kung Fu black tea, black tea, Keemun black tea, Dian Hong and other varieties.

BlackTea: Post-fermented tea, made after four steps of greening, kneading, piling and drying. Its quality characteristics for the black and glossy, tea soup thick yellow transparent, tea can have aroma, aged tea with old incense, taste mellow and thick. The main varieties are Yunnan black tea (Pu'er tea), Hunan black tea, including Por Tea, Qianliang Tea, Black Brick Tea, Sanjian and so on.