The six major tea categories in China are black tea, green tea, oolong tea, yellow tea, dark tea and white tea.

1. Black tea: Black tea is the young leaves or buds of the Theaceae plant tea. Black tea does not grow naturally, but was made on the basis of green tea in the late Ming and early Qing dynasties. It is a tea made from suitable new leaves of the tea tree as raw materials and refined through a series of processes such as withering, rolling (cutting), fermentation, and drying. The fermentation causes a chemical reaction among the ingredients in the tea leaves. Brewing with water not only It has a pleasant aroma and a unique dark red color, so it is called "black tea".

2. Green tea: Green tea is a shrub or small tree plant belonging to the Camellia family, Theaceae. Green tea has a natural shape and bright green color. It is made from the new leaves or buds of the tea tree through processes such as greening, shaping and drying. It retains the natural substance of the fresh leaves; the tea leaves are pointed and thin, with a smooth surface; the flowers are white, small and polygonal; the flowering period is from October to February of the following year. Green tea is named after its dry tea is green, the brewed tea soup is green, and the bottom of the leaves is emerald green.

3. Oolong tea: Oolong tea (Oolong Tea) is a green tea and semi-fermented tea. It has many varieties and is a unique tea category 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. The pharmacological effects of oolong tea are prominent in fat decomposition, weight loss and bodybuilding. It is called "beauty tea" and "bodybuilding tea" in Japan. Oolong tea is a unique type of tea in China, mainly produced in the three provinces of northern and southern Fujian, Guangdong and Taiwan.

4. Yellow tea: Yellow tea is a specialty of China. According to the size of fresh leaves and old buds, it is divided into Huangya tea, Huangxiaocha, Huangdacha, Guizhou Tang Dynasty ancient yellow tea. Huangya tea mainly includes Junshan Yinzhen, Mengding Huangya, Huoshan Huangya, and Yuanan yellow tea; such as Weishan Maojian, Pingyang Huangtang, Ya'an yellow tea, etc. are all 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. Black tea: Black tea is an arbor plant of the Camellia family. Its branches are relatively upright with few branches. The tree is about 8 meters tall. The young buds and leaves are green and have no or very little hair. Black tea has strong buds and thick leaves. The leaves are yellow-green in color and have red spots on the stems and leaves. They are thick and strong in strip shape. The picking time is around mid-to-late June every year. During the Jiajing period of the Ming Dynasty, Anhua, Hunan Province, used the method of stacking wet green tea leaves and drying pine wood over an open fire to make the tea black and brown, hence the name black tea.

6. White tea: White tea 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 white hair, like silver and snow. One of the six major tea categories in China. White tea is not cured or rolled, but is processed only by sun or slow fire drying. It has the quality characteristics of intact buds, full body, fresh aroma, clear yellow-green soup, and light and sweet taste.