Since China has a very rich variety of tea types, simple classification cannot reflect the systematic nature of tea processing and tea quality. Among the various classification methods, the "six major tea classifications" systematically proposed by my country's famous tea experts in the book "Tea Making" based on tea quality and making methods are widely recognized and applied. This method is mainly based on the differences in production technology and quality, especially according to the fermentation degree from shallow to deep in the production of various teas, various teas are classified into six basic categories and reprocessed teas. The six basic teas are green tea (unfermented tea), yellow tea (slightly fermented tea), white tea (slightly fermented tea), oolong tea (semi-fermented tea), black tea (fully fermented tea) and black tea (post-fermented tea), and reprocessed flower tea is flower tea, etc.
China sells a lot of green tea to African countries, chunmee tea, gunpowderl tea, and tea bags, which are all very healthy drinks.
