In China, teas are mainly divided into six major classifications.
Green Tea (Non-fermented)
West Lake Dragon Well (Longjing): Originating from the West Lake area of Hangzhou, Zhejiang Province, it is renowned for its "four perfections" - verdant color, fragrant aroma, sweet taste, and beautiful form. The dry leaves are flat and smooth with a light green or beige hue; the tea liquor is clear and emerald-green, featuring a lasting, delicate fragrance and a fresh, sweet taste. Huangshan Mao Feng: Grown in the Huangshan Mountain region of Anhui Province, the buds and leaves are tender with a covering of white hairs, resembling sparrow's tongues. When brewed, the tea exhibits a light yellowish-clear liquor with an orchid and chestnut aroma, and a rich, sweet flavor with a pleasant aftertaste.
White Tea (Minimally fermented)
Fuding White Tea (Baihao Yinzhen): Native to Fuding, Fujian Province, notable varieties include Silver Needle and White Peony. Covered with silvery-white hairs, these teas resemble snowflakes and have a subtle, honey-sweet taste with a unique 'hairy' aroma when steeped. Zhenghe White Tea: Also hailing from Fujian, this tea is equally famous as Fuding White Tea. It features plump, robust leaves, producing a pale apricot-colored liquor with a mild, mellow taste and good health benefits.
Yellow Tea (Lightly fermented)
Junshan Yinzhen: Produced on Junshan Island in Dongting Lake, Hunan Province, this tea has needle-like buds that stand upright in the cup during brewing, known for their "three risings and three falls" phenomenon. The tea has a yellowish liquor, a pure and elegant aroma, and a refreshing, sweet taste.
Oolong Tea (Semi-fermented)
Wuyi Rock Tea Da Hong Pao: A specialty from Wuyi Mountains, Fujian Province, often referred to as the "King of Teas". The dry leaves are tightly twisted with a dark green and glossy appearance; the tea soup is reddish-yellow to golden, boasting a strong, enduring aroma and a complex floral or rock-fruit aroma, with a rich, sweet and lingering taste. Anxi Tieguanyin: From Anxi County, Fujian Province, this premium oolong is characterized by its curly shape resembling a dragonfly head and a sandy-green hue. With a unique 'yin-yun' characteristic, the tea offers a bright golden liquor, an elegant and refined aroma, and a rich, smooth taste that persists through multiple infusions.
Dark Tea (Post-fermented)
Yunnan Pu'er Tea: Divided into raw (sheng) and ripe (shou) categories, young raw pu'er can be bold and assertive, while aged versions develop a smooth, sweet finish. Ripe pu'er undergoes artificial piling fermentation, resulting in a deep red-brown liquor, a dark, translucent appearance, and a rich, mellow taste with a distinctive aged character.
Black Tea (Fully fermented)
Original Mount Wuyi Bohea (Lapsang Souchong): Known as the world's first black tea, originating from the Tongmu Village in Wuyi Mountains, Fujian Province. The tea carries a natural pine-smoke aroma and a longan fruit scent, presenting a vibrant red liquor and a rich, sweet taste.
