Green tea

Green tea is one of the main teas in China.
Green tea is made from the new leaves or buds of the tea plant, without fermentation, through processes such as fixation, shaping and drying. It retains the natural substances of the fresh leaves and contains tea polyphenols, catechins, chlorophyll, caffeine, amino acids, Vitamins and other nutrients. The green color and tea soup preserve the green style of fresh tea leaves, hence the name.
Drinking green tea regularly can prevent cancer, lower fat and lose weight, and reduce the nicotine damage to smokers.
China produces green tea in a wide range of places, including Henan, Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Shangxi, Hunan, Hubei, Guangxi, and Fujian.

Black Tea

Black tea, English name is Black tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs. The composition of fresh leaves changes greatly, and the tea polyphenols are reduced by more than 90%, resulting in new components and aroma substances such as theaflavins and thearubicins. It has the characteristics of black tea, red soup, red leaves, sweetness and mellow taste. Black tea is a fully fermented tea. It is a tea made from fresh tea leaves as raw materials and refined through a series of processes such as withering, rolling (cutting), fermentation, and drying. Withering is an important process in the initial production of black tea, and black tea is called "black tea" in the initial production. Black tea is named for its red tea infusion and brewed leaves after brewing dry tea.

Oolong Tea

Oolong Tea belongs to cyan tea and semi-fermented tea. There are many varieties of it, and it is a tea category with distinctive characteristics in China.
Oolong tea is a tea with excellent quality after picking, withering, shaking, stir-fixation, rolling, baking and other processes.
It is mainly produced in the three provinces of Fujian-northern Fujian, southern Fujian; Guangdong and Taiwan. There is also a small amount of production in Sichuan, Hunan and other provinces.

White tea

White tea is a slight-fermented tea, a special treasure among Chinese teas. It is named because the finished tea is mostly sprouts, covered with pekoe, like silver and snow. One of the six major teas in China.
The white tea is processed without being cut or twisted, and only dried by sun or indoor. It has the characteristics of fully buds, full body, fresh fragrance, clear yellow-green soup, and light and sweet taste.
The main producing areas of white tea are in Fujian Fuding, Zhenghe, Zherong , Wuhan Xinzhou Old Street , Jiaocheng Tianshan, Songxi, Jianyang, Yunnan Jinggu, and other places. The basic process includes withering, baking (or drying in the shade), picking, and refire. Yunnan white tea technology is mainly used for drying green tea. The advantage of drying green tea is that the taste maintains the original fragrance of the tea. Withering is a key process to form the quality of white tea.
White tea is divided into four types of products: Bai Hao Yinzhen, Pai Mu Tan, Shou Mei and Gong Mei  due to different tea tree species and raw material requirements.

Yellow Tea

Yellow tea is a specialty of China. According to the size of fresh leaves and tender of  buds, it can be divided into yellow bud tea, yellow small tea, yellow big tea, Guizhou Tang Dynasty ancient yellow tea, yellow bud tea mainly includes Junshan Yinzhen, Mengding yellow bud, Huoshan yellow bud and Yuanan yellow tea; Weishan Maojian, Pingyang Yellow Decoction and Ya'an Yellow Tea are all yellow small tea. After the impoundment of the Three Gorges Reservoir area, the Zigui mountain area was covered with fog all the year round, forming a unique Zigui yellow tea, which also belongs to yellow big tea.

Dark Tea

Dark tea (dark tea), because the appearance of the finished tea is black, hence the name. Dark tea belongs to one of the six major tea categories. It is a after-fermented tea. The main producing areas are Guangxi, Sichuan, Yunnan, Hubei, Hunan, Shangxi, Anhui and other places. The black hair tea raw materials used in traditional dark tea have a relatively high maturity and are the main raw material for pressing compressed tea.
The tea-making process of primary dark tea generally includes four processes, fixation, rolling, piling and drying. Dark tea is distributed by region, mainly classified into Hunan dark tea (Fu tea, Qianliang tea, Dark-brick tea, Sanjian, etc.), Hubei Cyan-brick tea, Sichuan Tibetan tea (bian tea), Anhui ancient dark tea (An tea), Yunnan Dark tea (Pu'erh ripe tea and Pu'Erh raw tea), Guangxi Liubao tea and Shangxi dark tea (Fu tea).

Blooming Tea

Craft flower tea, also known as art tea, special craft tea, refers to the tea and edible flowers as raw materials, through plastic surgery, bundling and other processes to make different appearance and shapes, when brewing, different forms of shape flower tea can be opened in the water.