1. Green tea: Tea leaves are divided into six categories according to the degree of fermentation: green tea, yellow tea, white tea, green tea, black tea, and dark tea. Green tea refers to tea that has not been fermented; most of the tea has a delicate or orchid aroma, and the taste is fresh and sweet. Famous varieties include Biluochun, West Lake Longjing, Mengding Manlu, etc.

2. Black tea: Black tea refers to fully fermented tea; when it is first made, it is called black tea. Black tea is named after the red color of the tea soup and leaves after brewing from dry tea. It has the characteristics of black tea, red soup, red leaves, sweet and mellow aroma. There are many varieties of black tea, among which Keemun black tea is the most famous.

3. Dark tea: Dark tea refers to fermented tea. Dark tea is distributed geographically and is mainly classified into Hunan dark tea, Hubei Qingzhuan tea, Sichuan Tibetan tea, Anhui Guyi dark tea, Yunnan dark tea, Guangxi Liubao tea and Shaanxi dark tea. The longer the old tea has been stored, the more fragrant the tea will be. Thick, dark tea is not astringent or bitter in the mouth, smooth and sweet, and has a mellow taste.