绿茶，中国最为人熟知的一种饮用茶，它以其清新淡雅、保健功能著称。绿茶之所以能保持其原有的色泽和香气，是因为在制作过程中通过蒸发或炒制等方法迅速阻断了氧化反应，从而使得它不像黑茶那样会产生深褐色的汤水。中国的主要绿茶产区有福建省的武夷山、浙江省的西湖及龙井、四川省的大足等，这些地方因地理环境不同而出产了各自特色鲜明的品种。
红 tea, or black tea as it is often called in English, is another popular type of Chinese tea. It differs from green tea in that the leaves are allowed to oxidize before being heated to stop the process. This gives red teas their distinctive dark color and robust flavor profile. Some well-known Chinese red teas include Keemun from Anhui Province, Yunnan Pu-erh from Yunnan Province, and Lapsang Souchong from Fujian Province.
花草（Herbal）tea does not contain any actual tea leaves but rather a variety of herbs and flowers like rose petals, chamomile blossoms, or licorice root. These ingredients are often combined with other plant material to create unique blends with various flavors and properties. In China, you can find many local herbal teas such as chrysanthemum flower tea which has been used for centuries for its health benefits; it's believed to help lower blood pressure and improve digestion.
白（白毫银针）是指那些在制作过程中未经烘焙过，只经过初次揉捻后即入仓储保存，使其保持天然本色与香气的一类特级青雾普洱。这种类型的手工工艺非常复杂，对于生产者来说是一项极大的挑战，因为每一步操作都必须精确无误，以保证最终产品质量。
黄（黄芽）是指生长期限较短，嫩芽尚未完全开放时采摘出来进行加工成型，然后干燥后的青储待命，即所谓“青储”。黄芽由于采摘时间较早，味道比较纯净且具有独特的苦涩感受，而不像其他一些普洱更为沉稳厚重。这一技术要求高，一般只有少数大师级别的人才能够掌握。
