What are the six categories of tea in China?

The six major teas in China are black tea, green tea, oolong tea (green tea), yellow tea, black tea and white tea.

1. Black tea: It belongs to fully fermented tea. Qimen black tea is the most famous variety in China and the second largest tea in China.

2. Green tea: a beverage made from new leaves or buds of tea trees without fermentation, after deactivation, shaping and drying.

3. Oolong tea: Good quality tea is made by picking, withering, shaking, frying, twisting and baking.

4. Yellow tea: it belongs to light fermented tea, fresh leaves are inactivated, twisted-suffocated. Yueyang, Hunan is the hometown of yellow tea in China.

5. Black tea: It belongs to post-fermented tea, and the main producing areas are Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and other places.

6. White tea: after picking, it is only dried in the sun or slow fire without enzyme fixation and twisting.

Extended data:

1, tea, leathery leaves, oblong or oval, blunt or sharp apex, wedge-shaped base, shiny top, hairless or initially pilose bottom, serrated edge and hairless petiole.

The newer the new tea, the better. Improper drinking can easily hurt the stomach. Because the new tea has just been picked, it has a short storage time and contains more unoxidized polyphenols, aldehydes, alcohols and other substances.

3. Grasp the inherent characteristics of tea through human visual, sensory and taste organs, and finally comprehensively judge the quality of tea through the methods of seeing, smelling, touching and tasting.

4. Wild tea is distributed in the mountainous areas of the provinces south of the Yangtze River in China, with large leaflets, often more than 10 cm long. For a long time, after a lot of cultivation, the coat color and leaf shape have changed greatly.

References:

Baidu Encyclopedia _ Tea Baidu Encyclopedia _ China Six Great Teas