China's six major tea categories refer to the six major categories of tea produced in the country: black tea, green tea, oolong tea (green tea), yellow tea, dark tea, and white tea.

1. Black tea: During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred. The chemical composition of the fresh leaves changed greatly, and the tea polyphenols were reduced by more than 90%, resulting in Incorporated new ingredients such as theaflavins and thearubigins. The aroma substances are significantly increased compared with fresh leaves. The so-called black tea has the characteristics of black tea, red soup, red leaves and sweet and mellow aroma. Among the national black tea varieties, Keemun black tea is the most famous and is the second largest tea category in the country.

2. Green tea: One of the main types of tea in China, it refers to a drink made from the new leaves or buds of the tea tree without fermentation, and has been cured, shaped, and dried. The color of the finished product and the brewed tea soup retain the green tone of the fresh tea leaves. Regular drinking of green tea can prevent cancer, lower fat and lose weight, and can also reduce the harm caused by nicotine to smokers.

3. Oolong tea and green tea: Oolong tea, also known as green tea, has many varieties. It is a tea category with distinctive Chinese characteristics among several major tea categories in China. Oolong tea is a high-quality tea produced after picking, withering, shaking, frying, rolling, baking and other processes. Oolong tea evolved from the tribute tea dragon dumplings and phoenix cakes of the Song Dynasty, and was created around 1725 (the Yongzheng period of the Qing Dynasty). After tasting, the fragrance remains on the teeth and cheeks, and the aftertaste is sweet and fresh.

4. Yellow tea: a specialty of China. It is divided into yellow bud tea, yellow small tea and yellow big tea according to the size of fresh leaves, old buds and leaves. Huangya tea mainly includes Junshan Yinzhen, Mengding Huangya, Huoshan Huangya, and Yuanan yellow tea; such as Weishan Maojian, Pingyang Huangtang, and Ya'an yellow tea, etc. are all small yellow teas. After the Three Gorges Reservoir area was impounded, the Zigui mountainous area was shrouded in fog all year round, forming the unique Zigui yellow tea, which also belongs to the yellow tea category.

5. Dark tea: It is named because the appearance of the finished tea is black. Dark tea is one of the six major tea categories and is a post-fermented tea. The main production areas are Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and other places. The raw material of black tea used in traditional black tea is relatively mature and is the main raw material for pressed tea.

6. White tea: It is a slightly fermented tea and is a traditional famous tea created by Chinese tea farmers. One of the six major tea categories in China. Refers to a kind of tea that is processed after being picked, without being cured or rolled, and only dried in the sun or slow fire. It has the quality characteristics of intact buds, full body, fresh aroma, clear yellow-green soup, and light and sweet taste. It is a slightly fermented tea and is a special treasure among Chinese teas. It is named because the finished tea is mostly buds, covered with pekoe, like silver and snow.