Due to differences in fresh leaf quality and processing methods, the aroma types of finished tea can be classified into:

Pekoe Aroma: For fresh leaves with pekoe, tenderness of single bud or one bud and one leaf, normal processing, and dry tea with prominent pekoe. When brewed, it exhibits a typical pekoe fragrance, such as Baihao Yinzhen and some Maojian and Maofeng teas.

Fresh Aroma: A pure, soft, and lasting fragrance, not strong but slowly diffusing, giving a pleasant feeling. It is the typical aroma of freshly picked and processed teas, representing the classic aroma of famous green teas. Additionally, a few yellow teas with light pile-fermentation and insufficient drying fire, as well as oolong teas with light shaking and roasting, also belong to this aroma type.

Tender Aroma: A high, clean, delicate, and fresh fragrance, sometimes reminiscent of roasted chestnuts or corn. It is the aroma of well-made famous green teas from tender and soft fresh leaf raw materials, such as E Rui and Quangang.