Black tea was born in Tongmuguan, Wuyi Mountain, Fujian, and Lapsang Souchong is the originator of black tea. The process is made by withering, rolling, fermenting and drying, which belongs to fully fermented tea. Chinese black tea is mainly divided into three types: Souchong black tea, Gongfu black tea, and red crushed tea.

1. Souchong black tea
Including Lapsang Souchong, Outer Mountain Souchong, and Smoke Souchong. Among them, Lapsang Souchong is of the highest quality, with the aroma of pine smoke and the sweetness of longan. Since Zhengshantang founded Jinjunmei in 2005, it has been loved by many tea lovers. At present, Jinjunmei is the highest grade Souchong black tea.

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2. Gongfu black tea
The production of traditional Souchong black tea was spread to Qimen, Anhui Province and perfected there. The refined craftsmanship makes the production of black tea labor-intensive and time-consuming, and requires experienced masters to work carefully. The name of Gongfu Black Tea is a reflection of this situation. Gongfu black tea is produced in many places and has many varieties. It usually has a bright red soup, a strong taste and a unique fragrance. For example, Keemun black tea, whose cords are tightly knotted with front shoots, tastes mellow and sweet, and has a unique rose fragrance (commonly known as "Qimen fragrance").

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3. Broken red tea
The appearance of black crushed tea began in India in the 1920s. It is found that the finer the raw material is, the more beneficial it is to the fermentation process. Therefore, kneading and cutting are added in the production process, and the name "red crushed tea" mainly reflects the characteristics of its crushed tea. The quality of crushed tea is lower than that of leaf tea.

4. Junmei black tea
In 2010, Zhengshantang exported the production process of Jinjunmei to tea producing areas across the country, established the Junmei Chinese brand, and produced Junmei black tea of the same quality as Wuyi black tea, such as Xinyang red, Badong red, Wanqing red, etc. , not only has the characteristics of local black tea, but also has the characteristics of fragrance and sweetness of Junmei black tea.

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Green tea is the earliest tea in ancient China. The process is picking-fixing-kneading-drying, and it belongs to non-fermented tea. Tea is cold in nature and has the effects of anti-inflammatory and antibacterial, and refreshing, but it is not suitable for people with a stomach illness.Since green tea will gradually oxidize (taste and aroma will weaken), the best drinking time is one and a half years, and it needs to be stored in a dark environment below 0°C to slow down oxidation.

1. Steamed green tea
Steaming is an ancient method of fixing greens in my country, which uses steam to destroy the enzyme activity in fresh leaves. Steamed green tea is rare and expensive, and the most representative one is Enshi Yulu from Enshi, Hubei. During the Tang Dynasty, the method of steaming green tea was introduced to Japan and is still used today. Therefore, Japanese green tea is mostly steamed green tea.

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2. Fried green tea
Stir-fried green tea is the most produced green tea at present. During the roasting process, the aroma substances in the tea leaves are fully transformed. Therefore, stir-fried green tea has the best aroma among green teas, and the roasted bean aroma is obvious. Such as Longjing, Biluochun, Rizhao green tea and so on.

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3、Roasted green tea
The green tea dried after pan frying is called roasting green tea. The roasting process can keep the shape of green tea from being damaged, and most of them have a floral fragrance. After being reprocessed and refined, roasted green tea can also be used as the tea base for smoking scented tea. Such as Huangshan Maofeng, Taiping Houkui, Lu'an Guapian, Anji White Tea and so on.

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4. Sun-dried green tea
Sun-dried green tea is the most primitive processing technology, mainly large-leaf tea. This type of tea has a high content of polyphenols, and the taste is relatively astringent and irritating. It is mainly used as a raw material for processing pressed tea, such as green brick, Fuzhuan, Tuocha, etc. Raw Pu'er tea (loose tea) is also strictly sun-dried green tea.

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White tea is a lightly fermented tea, and the process is withering-drying. As the tea with the simplest process among the six major tea categories, it is closest to the original taste of tea. White tea is mainly produced in Fuding and Zhenghe in Fujian. In 1968, Fuding Bailin Tea Factory created "New White Tea" based on traditional white tea at the request of Hong Kong businessmen. The main reason is that the process of light rolling is added after the withering process. The soup color of white tea is light and light yellow and bright, and the taste is mellow or sweet, accompanied by a fragrance of millet.
In 2006, the pressed white tea was created, which is to make white tea loose tea into different shapes of cake tea. By pressing the cake, the space can be reduced, the quality can be optimized, the concentration and purity of the taste can be increased, and it is also convenient for storage. The aroma of white tea will change with the increase of storage years. At that time, the unique "honey fragrance" of new white tea will turn into apricot flower fragrance. The above is medicinal again. During storage, in addition to the aroma components, the biochemical components of white tea also changed. Compared with new white tea, the flavonoid content of aged white tea is higher than that of current white tea. Because flavonoids have a good ability to scavenge free radicals, and also have various effects such as antibacterial, antiviral, antitumor, and hypolipidemic, white tea has the saying "one year tea, three years medicine, seven years treasure". 
White tea is divided into four categories according to the picking standards: Silver Needle(Baihao Yinzhen), White Peony(Baimudan), Gongmei and Shoumei.
1. Silver Needle(Baihao Yinzhen)
Because the dry tea is as straight as a needle, covered with pekoe, like silver like snow, it is named Silver Needle(Baihao Yinzhen). Founded in 1796, it was first made of vegetable tea, and then it was made with the strong buds of Fuding Dabai tea and Fuding Dahao tea in about 1885. Baihao Yinzhen only picks a single bud, or it is made by picking the raw material of one bud and one leaf and then manually extracting the needle (that is, picking the bud head). The aroma is fresh and fresh, the fragrance is revealed, the taste is mellow and sweet, and the soup color is bright apricot yellow.

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2. White Peony(Baimudan)
White Peony(Baimudan) is named White Peony because of its green leaves with a silver-white heart, which looks like a flower. After brewing, the green leaves support the tender buds, just like the first buds, so it is named White Peony. It was first established in Shuiji Town, Jianyang City in 1922. In the same year, Zhenghe County also began to process white peony tea and became the main production area of white peony. White peony is made from one bud, one to two leaves of the new shoots of Dabai tea tree or narcissus species. It requires "three whites", the bud head is white, and the backs of the first and second leaves have thick white hairs.

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3. Gongmei
Gongmei uses group-grown tea trees (local tea) as raw materials, and picks one bud and two or three leaves. Gongmei has more buds than Shoumei.
4. Shoumei
Shoumei is made from one to three leaves of local vegetable tea, Dabai tea, Dahao tea or Narcissus tea with buds or leaves. The yield and stability are much higher than that of the group species (vegetable tea), so the yield of Shoumei is greater than that of Gongmei.

Pu-erh is made from large-leaf tea in Yunnan Province, and is divided into Raw Pu-erh and Riped Pu-erh according to the process.

1. Raw Puer
The production process of Raw Pu-erh(Shengpu) is frying-rolling-drying-autoclaving.Without undergoing significant fermentation.The tea soup is a cool, clear, yellow-green.Taste is strong bitterness that mellows into subtle sweetness and aftertaste over time. Raw pu-erh is high in antioxidants and can improve digestion, lower cholesterol, and promote weight loss. As it ages naturally over many years, raw pu-erh undergoes gradual fermentation, transforming into a smoother, more complex flavor profile.

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2. Ripe Puer
The production process of Riped Pu-erh(Shupu) is frying-rolling-wet piling-drying-autoclaving. The tea soup is a deep-colored tea that is rich, smooth, and earthy with a balanced sweetness. Riped Pu-erh is known for its ability to warm the body, boost metabolism, enhance gut health, and promote weight loss. Due to the fermentation process, Riped Pu-erh has a higher storage stability, and can be long-term storage while continuing to yield flavorful infusions.

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Jasmine tea
Jasmine tea is a reprocessed tea. It is made from Emeishan green tea and premium jasmine flowers. It has the freshness of green tea and the fragrance of jasmine.

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QingGan
Tangerine is one of the types of citrus tea, which refers to the peel processed by harvesting the fruit when the peel is not colored and physiologically immature. Generally, it is the citrus picked from July to September. The citrus peel during this period is matched with Yunnan Pu‘er tea.The product processed by a specific process is called “Xiaoqinggan”（小青柑）. The "white frost" of tangerine: tangerine Pu'er tea will produce "citrus oil crystals" during the aging process, commonly known as "white frost", because the natural color of the green mandarin fruit has a high content of aromatic oil, and it is exposed to sunlight or low-temperature baking process. "White frost" is a phenomenon unique to high-quality tangerine Pu'er tea, so please drink it with confidence. (The difference between mildew and hoarfrost is that hoarfrost is not easy to wipe off, and will not fall off when wiped by hand.)

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