With a long history of tea processing and far-flung tea plantation, Chinese have attained rich knowledge and experience of tea collecting and processing during long practices. In the past thousands of years, various types of tea have been developed and in every category there are a lot of reputable teas. Tea makers always say, “It is never too old to learn names of tea.” Furthermore, people are amazed by the acme of making,， perfection of quality and excellence of flavor, which keep being improved every day. Systematically, tea, according to its manufacturing and quality differences, is divided into six major categories -- green tea, black tea, Oolong tea, yellow tea, white tea, dark tea, and reprocessed teas -- jasmine tea, pressed tea, extracted tea, etc.

                      Six basic types of tea:
(一)、Green Tea: Green tea is the high-yield tea in China, with all 19 main tea provinces in as suppliers of green tea. China boasts the largest variety of green tea in the world, and covers 70% of the world trade volume of green tea. Three basic technological steps in the process of producing green tea are heating green tea, rubbing and rotating, and drying. The ways to heat green tea are mainly to heat or steam green tea (tea processed in the latter way is called “steamed green tea”). Drying, due to different ways, are divided into pan-dried green tea, basket-fired green tea, sun-dried green tea.
1、 pan-dried green tea: It is the largest mass product in green tea. Basic procedure: high temperature heating, rubbing, and re-baking till dry. It is divided, in forms, into twisted pan-dried green tea, round pan-dried green tea, and flat pan-green tea.
2. Basket-fired green tea: It is the tea after being heated and rubbed, and then dried. It looks intact, with fine white hair and fresh green color. The tea made of it smells fragrant and tastes lightly sweet. Based on raw materials and processing methods, it is divided into common basket-fired green tea and tender basket-fired green tea.
3. Sun-dried green tea: It is dried by sunshine, and is mainly raw materials for bowl-shaped compressed mass of tea, cake tea, and brick tea, etc. Main provinces: Yunnan, Sichuan, Guizhou, Guangxi, Hubei, Shanxi, etc.
4. Steamed green tea: It is produced by steam the tea first, then rubbing, and finally drying. This tea has green color, green water, and green fresh leaves.

（二）、Blank tea： is processed by withering, kneading , fermenting and drying. It is fermenting that causes the changes of its chemical compositions and turns the green leaves into black.
The properties of black tea differ very much from that of green tea. For instance, green tea is good for its natural green color, while orange red is the best color for black tea water. Of all tea products in the world today, black tea is produced and consumed in the largest quantity. Chinese black tea has three types: Gongfu black tea, Xiaozhong black tea and broken black tea.

1.Xiaozhong black : This special type of black tea from Fujian is fired and fumigated on pine wood fire, which adds a special scent of pine smock to its fragrance. This is the main difference between Xiaozhong black tea and Gongfu black tea.
2. Gongfu black tea is a traditional product of China, especially famous for its delicacy in shape, color, fragrance and flavor. Main tea provinces: Anhui, Yunnan, Fujian, Hubei, Hunan, Shichuan, etc.
3. Broken black tea is also called graded black tea .The processing techniques were developed in the late nineteenth century from the processing of Gongfu black tea .Its shape goes from half-leaf to powder, and the flavor is strong and delicious. Broken black tea is especially good for being drunk with sugar, milk or lemond.

(三)、Oolong tea, also called Qing-cha, is grown in Fujian, Guangdong and Taiwan. It is processed by withering and fermenting and also with the green- tea –processing technique of killing the enzymes. So that it is also called semi-fermented tea, and its flavor goes between green and black tea. People describe it as “green leaves with red edges”.

（四）、White Tea: White tea falls in the category of light fermented tea, processed in technical order of withering, drying or baking. It is mainly produced in Fujian Province. To make white tea, people usually select buds that have a lot of soft fine hairs. The tea is silvery white, light in soup color, and pure in taste. It is divided into bud tea and leaf tea according to different raw materials.

（五）Yellow Tea: The quality of yellow tea is “yellow soup and leaves,” which is the result of stuffing yellow during the course of processing tea. Based on the tenderness and size, this tea is divided into yellow bud tea, yellow small tea and yellow large tea.

（六）Dark Tea: The basic technological process of making dark tea is heating, rubbing, piling and drying. Its raw materials are relatively rough and ripe, due to long time of storing, and look as black as oil. Ethnic minorities in the border area drink this type of tea, so it is also named “border area tea.”

                       Reprocessed teas
 Reprocessed teas: products reprocessed from six major categories of tea as raw materials.
(1) Jasmine Tea: Tea and fragrant flower jasmine are mixed together to allow the tea to absorb the fragrance, so this type is also called smoked jasmine tea. The flavor drinks mellow and sweet. Main regions of jasmine tea are Fujian, Jiangsu, Zhejiang, Anhui, Sichuan, Guangdong, etc.
(2) Pressed Tea: Dark, green or black tea as raw materials is reprocessed, steamed and pressed into a certain shape.
(3) Extracted Tea: With finished or half-done tea products as raw materials, extract dissolvable substances from the tea by hot water, and abandon residues. Concentrate or dry the tea juice left, ready for solid or liquid teas.