The basic knowledge of the six major teas in China is as follows:

Green tea: this is a kind of non-fermented tea, and its production process includes enzyme fixation and drying. According to the different methods of fixing and drying, green tea can be divided into four categories: fried green tea, baked green tea, steamed green tea and sun-dried green tea. The quality of green tea is characterized by clear soup and green leaves.

White tea: This is a kind of slightly fermented tea, such as Baihao Yinzhen and Bai Mudan. White tea has a light soup color and a refreshing taste.

Yellow tea: this is a kind of slightly fermented tea, and its production process includes enzyme fixation, rolling and yellowing. The quality of yellow tea is characterized by yellow soup and yellow leaves.

Black tea: This is a kind of post-fermented tea, such as Pu 'er tea. The soup of black tea is dark in color and mellow in taste.

Black tea: this is a kind of fully fermented tea, and its production process includes withering, rolling and fermentation. The quality of black tea is characterized by red soup and red leaves, and the taste is mellow.

Green tea: This is a kind of semi-fermented tea, such as Tieguanyin and Dahongpao. The soup color of green tea is orange yellow to reddish brown, with high aroma and sweet taste.

These are some basic knowledge of the six major teas in China. Each kind of tea has its own unique production technology and quality characteristics, and its applicable occasions and tastes will be different. When choosing tea, you can choose according to your own taste and needs.

These are some basic knowledge of the six major teas in China. Each kind of tea has its own unique production technology and quality characteristics, and its applicable occasions and tastes will be different. When choosing tea, you can choose according to your own taste and needs.