The six major teas refer to oolong tea, black tea, green tea, white tea, dark tea and yellow tea.

1. Oolong tea, represented by: Tieguanyin, Huangjingui, Wuyi Rock Tea (including Dahongpao, Water Scarab, White Cockscomb, Iron Arhat, Wuyi Cinnamon, Wuyi Narcissus), Zhangping Narcissus, Zhangzhou Huang Yaqilan, Yongchun Bergamot, Taiwan Dongding Oolong, Guangdong Phoenix Narcissus, Phoenix Dancong, etc.

2. Black tea and oolong tea are made into tea after picking, withering, shaking, frying, rolling, baking and other processes. Different teas have different tastes, and the tea soup is yellow and clear. Golden yellow, bright color, refreshing taste, mellow taste and long-lasting fragrance. Representatives include: Lapsang Souchong, Jinjunmei, Yinjunmei, Tanyang Gongfu, Qimen Gongfu, Ninghong, etc.

3. Green tea is a non-fermented tea with clear soup and green leaves. It pays attention to the word "fresh". Representatives include: Longjing, Biluochun, Huangshan Maofeng, Nanjing Yuhua Tea, Xinyang Maojian, Lushan Yunwu Tea, Taiping Houkui, Lu'an Guapian, etc.

4. White tea. Most of the finished white teas are tea heads, covered with pekoe, which is like silver and snow, so it is named. Because white tea is covered with pekoe, the color of the white tea soup is apricot yellow, orange yellow and clear, and the taste is aftertaste. Sweet, mellow and refreshing characteristics. Representatives include: Baihao Silver Needle, White Peony, Gongmei, Shoumei, etc.

5. Dark tea, because the color of the finished tea is black, and it is a post-fermented tea, and the leaves are oily black or dark brown, so it is named dark tea. Representatives include: Pu'er tea, Fuzhuan tea, Liubao tea, etc.

6. The main characteristic of yellow tea is "yellow tea leaves". Since the processing method of yellow tea is similar to that of green tea, it is just that a "boring yellow" color is added before or after the drying process. Craftsmanship. Representatives include: Junshan Silver Needle, Huoshan Huangya, Mengshan Huangya, etc.

Tea identification:

Tenderness The tenderness of tea mainly depends on the number of bud heads, the tenderness of the leaves and the smoothness of the cords. Also look at the proportions of peak shoots (thin, spiked cords made from young leaves).

Generally, black tea is better with more buds, peaks and tender leaves; fried green tea is better with more peaks, tender leaves and heavy body; roasted green tea is better with thin buds. It is better to have more leaves and tender leaves. Coarse pine, old leaves, and light body bones are inferior.

Color depends on the color and luster of the tea leaves. The color of black tea is different from black, brown and gray; the color of green tea is different from light green or emerald green, magenta, green, green and yellow, as well as smooth and dry. Black tea is best if it is dark and moist, while green tea is best if it is light green and smooth.