1. green tea green tea is a kind of tea that has not been fermented, that is, fresh leaves are spread and dried, and then directly put into 120 Baidu's hot pot for frying to keep its green characteristics. 2. Black tea Black tea, contrary to green tea, is a fully fermented tea (the degree of fermentation is above 80%). The name of tea comes from its soup color red. 3. Black tea Black tea was originally mainly sold to border areas, such as Pu 'er tea in Yunnan. Pu 'er tea is made by pouring water on prepared green tea and then fermenting. Pu 'er tea has the effects of reducing blood fat, weight and blood pressure, and is very popular in Southeast Asia and Japan. But if you really want to lose weight, the most remarkable effect is oolong tea. 4. Oolong tea Oolong tea, also known as green tea, is a semi-fermented tea between red and green tea. Oolong tea is the most complicated and time-consuming process in the six categories of tea, and the brewing method is also the most exquisite, so drinking oolong tea is also called drinking congou tea. 5. Yellow Tea The famous Junshan Yinzhen tea belongs to yellow tea. The production method of yellow tea is a bit like green tea, but it needs to be stuffy for three days in the middle; 6. White tea White tea is basically dried. White tea and yellow tea have good appearance, aroma and taste. Combined with the above-mentioned common classification methods, China tea can be divided into two parts: basic tea and reprocessed tea-this is a kind of tea with the largest output in China and the largest variety in the world. Green tea has the characteristics of high aroma, mellow taste, beautiful appearance and resistance to brewing. Its production process includes the processes of enzyme fixation, rolling and drying. Due to the different drying methods in the processing, green tea can be divided into fried green tea, baked green tea, steamed green tea and sun-dried green tea. Green tea is a kind of tea with the largest yield in China, and it is produced in all tea-producing provinces (regions) in China. China has the largest variety of green tea in the world, exporting tens of thousands of tons every year, accounting for about 70% of the green tea trade in the world tea market. China traditional green tea-plum tea and pearl tea, with high aroma, mellow taste, beautiful appearance and resistance to brewing, are well received by consumers at home and abroad. Black tea-The difference between black tea and green tea lies in the different processing methods. In the process of tea processing, tea leaves do not turn green, but wither, so that fresh leaves lose some water, then knead (knead into strips or cut into granules), and then ferment, so that the tea polyphenols contained in them are oxidized and become red compounds. Some of this compound is soluble in water and some is insoluble in water, but it accumulates in leaves, thus forming red soup and red leaf tea, which mainly includes three categories: ethnic black tea, kung fu black tea and red broken tea. Green tea (oolong tea) belongs to semi-fermented tea, which is a kind of tea between green tea and black tea. Both the freshness of green tea and the sweetness of black tea. Because its leaves are green in the middle and red in the edge, it is called "green leaves with red edges". Tea is a specialty of our country. When processing, do not fry or knead, only dry the delicate tea leaves with fine hairs on the back or dry them with slow fire, so that the white fine hairs can be preserved completely. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian. There are several kinds of white tea, such as Yinzhen, Bai Mudan, Gongmei and Shoumei. Yellow tea-in the process of making tea, yellow leaves and yellow soup are formed by boring. There are three types of yellow bud tea (including silver bud from Junshan in Dongting Lake, Hunan, Mengding yellow bud from Ya 'an in Sichuan, and fire bud from Huoshan in Anhui), yellow small tea (including Beigangzai in Yueyang, Hunan, Maojian in Weishan in Ningxiang, Tanghuang in Pingyang, Zhejiang, Luyuan in Yuan 'an, Hubei) and Huang Da tea (including Dayeqing in Anhui and Huang Da tea in Huoshan). Black tea-the raw materials are coarse and old, and after a long period of accumulation and fermentation during processing, the tea leaves are dark brown. It is an indispensable daily necessity for Tibetan, Mongolian, Uygur and other fraternal peoples. There are Hunan Black Tea, Hubei Old Green Tea, Guangxi Liubao Tea, Sichuan West Road Side Tea, Yunnan Compact Tea, Flat Tea, Square Tea and Round Tea. Reprocessed tea, called additive tea, is made of various kinds of crude tea or refined tea, including scented tea, pressed tea, liquid tea, instant tea and medicinal tea. Medicinal tea-Medicinal tea is made by mixing medicines with tea leaves, so as to exert and strengthen the efficacy of medicines, promote the dissolution of medicines, increase the aroma of medicines and coordinate the taste of medicines. There are many kinds of this kind of tea, such as afternoon tea, ginger tea powder, longevity tea and slimming tea. Scented tea-this is a rare tea color. It is a product that enhances the fragrance of tea with floral fragrance, which is very popular in China. Generally, green tea is used as tea blank, and a few people use black tea or oolong tea as tea blank. It is made of fragrant flowers and fragrance according to the characteristic that tea easily absorbs peculiar smell. There are several kinds of chemicals used, such as jasmine and osmanthus, among which jasmine is the most. From a global perspective, among the above teas, black tea is the most, followed by green tea, and white tea is the least.