1, green tea, clear soup green leaves, strong taste convergence; Black tea, black tea, red soup and red leaves are sweet and mellow; Green tea, with strong aroma, is the most fragrant of all teas; White tea, mostly bud head, covered with white hair, silver as snow; Black tea, oil black or dark brown in color; Yellow tea has the characteristics of "yellow soup and yellow leaves".

2. Green tea is a kind of non-fermented tea, which is made by deactivating enzymes, shaping and drying, and retains more natural substances in fresh leaves, thus forming the characteristics of "clear soup color, green leaves color and strong taste convergence".

3. Black tea is a kind of fully fermented tea, which is made by the processes of enzyme fixation, shaping and drying. In this process, the chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred in tea, forming the characteristics of "black tea, red soup, red leaves and glycol".

4. Green tea belongs to semi-fermented tea. After picking, withering, shaking, frying, rolling, baking and other processes, the amino acids and reducing sugars contained in tea are dehydrated and converted into aroma components when heated, forming a strong aroma.

5. White tea belongs to micro-fermented tea, which is made by withering, baking, picking and reheating. It is the most natural and least processed tea, so white tea has the characteristics of "mostly buds, full of white hair and silver as snow".

6. Black tea belongs to post-fermented tea, which is made through the processes of enzyme fixation, rolling, pile-up fermentation and drying. Because of the long accumulation and fermentation time of black tea, it is oily black or dark brown, hence the name.

7. Yellow tea belongs to light fermented tea. Tea leaves are subjected to damp heat after the processes of enzyme fixation, rolling, yellowing, drying, etc., which leads to the decrease of polyphenol compounds in them, forming the characteristics of yellow tea, such as "yellow soup and yellow leaves".