Green tea, also known as unfermented tea, has a fermentation degree of 0%, bright green color, fresh aroma, light taste, and a certain sweetness. It is mainly produced in Lincang, Baoshan, Simao, Dehong and Xishuangbanna Dai Autonomous Prefecture in Yunnan Province. The production process of green tea mainly includes the steps of killing green, rolling, and drying. It has tight strands and a green or brown color. After brewing, the soup color is bright yellow-green or bright green. The aroma is rich and pure or has bean fragrance, flower fragrance, etc. The taste is rich and mellow, and it has the characteristics of heavy bitterness but good aftertaste.There are many varieties of green tea, including Nannuo Baihao, Dianqing, Yiling Baohong Tea, Dianchi Yinhao, Fengqing Early Spring Green, Moguo Tea, Bamboo Tube Fragrant Tea, Yunnan Kunming Shilixiang, Biyunxian Tea and many other varieties. Among them, Nannuo Baihao, Yunnan Quluo and Luchun Mayu Tea are the best among green teas.Green tea is best brewed with boiling water at 80 to 90 degrees Celsius, and can generally be brewed 3 to 5 times. The amount of tea and the soaking time can be adjusted according to personal taste. In order to maintain its freshness and quality, the tea leaves should be stored in a dry, cool, ventilated place, away from direct sunlight and humid environment.

White tea is a slightly fermented tea with a fermentation degree of 20-30%. It is named because its finished tea is covered with white hairs, like silver and snow. There are many types of white tea, mainly including Baihao Yinzhen, Bai Mudan, Gongmei and Shoumei. The production process of white tea is relatively simple, with only steps such as picking, withering and drying, which retains the original fragrance and nutrients of tea leaves and has unique pharmacological effects. In traditional Chinese culture, white tea is regarded as a treasure among teas. Because of its rich content of antioxidants such as tea polyphenols and catechins, it is known as "one year tea, three years medicine, seven years treasure".White tea has the quality characteristics of complete bud hairs, full of hairs, fresh hair fragrance, clear yellow-green soup color, and light and sweet taste. The new tea is cool but not cold, with a fresh, pure and sweet taste, and rich hair fragrance and floral fragrance; the old tea becomes peaceful or even mild, with a mellow and silky taste, and has a unique jujube and medicinal fragrance. There are various ways to brew white tea, including hot brewing, boiling tea and cold brewing. Hot brewing is suitable for new and old teas, boiling is more suitable for old teas, and cold brewing is suitable for summer drinking.

Black tea is a fully fermented tea with a fermentation degree of 80-90%. It is made from tea leaves of tea trees and refined through typical processes such as withering, rolling, fermentation, and drying. During the fermentation process, the originally colorless polyphenols in the tea are oxidized to form red oxidative polymerization products under the catalysis of polyphenol oxidase. Some of them are soluble in water and form red tea soup after brewing, while some are insoluble in water, forming the quality characteristics of black teared soup and red leaves . Black tea is one of the most produced and consumed teas in the world, accounting for more than 70% of the world s total tea sales. Yunnan black tea belongs to the large-leaf black tea. The appearance of Dianhong tea is plump and firm, the taste is mellow and full, and it is durable and durable. It has a fragrant mouthfeel, a lasting aftertaste, and a taste of red wine and fruit. According to the shape of the finished product, Dianhong tea can be divided into varieties such as Dianhong Golden Needle, Dianhong Pine Needle, Dianhong Golden Bud, Dianhong Golden Snail and Dianhong Golden Silk.

Pu-erh tea is also a kind of black tea. It is made from sun-dried green tea made from large-leafed Yunnan tea. It is plump, thick and compact in appearance, brown-red or grayish-white in color, and has a bright red soup color. It has a strong aged aroma, a mellow taste, and a smooth and sweet aftertaste. Modern Pu er tea includes two categories: loose Pu er tea and compressed Pu-erh tea. Loose Pu er tea uses relatively tender Yunnan green tea as the main blending raw material, and is made after the unique ripening of Pu-erhtea. Compressed Pu-erh tea uses tender Yunnan green tea as the main ingredient, and also uses coarse tea of ​​different grades as the inner tea or the wrapped tea. The colors of Pu-erh compressed tea include Tuo tea, cake tea, square tea, compressed tea, round tea, etc. Pu-erh tea is divided into raw tea and cooked tea. The tea soup of dry-stored raw Pu-erh tea is chestnut red, and the tea soup of cooked tea is dark chestnut, even close to black. Raw tea and cooked tea can be distinguished from aroma, soup color and leaf bottom.