Tea can be classified by color or processing technique, by season, or by growing environment. Below is an introduction to tea classification.

1) Green Tea

Green tea is unfermented or zero-fermentation tea. Well-known green teas include West Lake Longjing Tea and Dongting Biluochun.

2) Yellow Tea

Yellow tea is lightly fermented tea. Well-known yellow teas include Mengding Huangya and Junshan Yinzhen.

3) White Tea

White tea is lightly fermented tea. Well-known white teas include White Peony, Baihao Yinzhen, and Anji White Tea.

4) Green Tea (i.e., Oolong Tea)

Oolong tea is semi-fermented tea. Well-known oolong teas include Tieguanyin, Wenshan Baozhong Tea, and Dongding Oolong Tea.

5) Black Tea

Black tea is fully fermented tea. Well-known black teas include Keemun Black Tea, Lapsang Souchong, and Yunnan Dianhong.

6) Dark Tea

Dark tea is post-fermented tea. Well-known dark teas include Liubao Tea and Pu-erh Tea.

Tea classified by season:

1) Spring Tea

Spring tea is harvested from late March to mid-May. With moderate temperatures, ample rainfall, and the tea plant's winter rest, spring tea buds are plump, emerald green, and tender, rich in vitamins, especially amino acids. This gives spring tea a fresh, lively flavor and pleasant aroma, with health benefits.

2) Summer Tea

Summer tea is harvested from early May to early July. Hot weather accelerates new shoot growth, reducing water-soluble compounds in the tea infusion, especially amino acids. This results in a less intense flavor and aroma compared to spring tea. Higher levels of astringent compounds like anthocyanins, caffeine, and tea polyphenols make summer tea more bitter, with purplish leaves and uneven color.

3) Autumn Tea

Autumn tea is harvested after mid-August. Climate conditions between spring and summer, after two growing seasons, reduce the content of substances in new shoots. Leaves vary in size, become brittle and yellowish, with a milder taste and aroma.

4) Winter Tea

Winter tea is harvested from late October. After autumn harvest, as temperatures drop, new shoots grow slowly, accumulating more compounds, resulting in a rich, mellow flavor and strong aroma.

Tea classified by growing environment:

1) Lowland Tea

Lowland tea has smaller buds and leaves, thin and flat leaf bases, yellowish-green color with little luster. Processed leaves are thinner, lighter, with low aroma and mild taste.

2) High-Mountain Tea

The high-mountain environment suits tea plants' preference for warmth, humidity, and shade—hence the saying "good tea comes from high mountains." Varying altitudes create unique conditions—temperature, rainfall, humidity, soil, and vegetation—providing an ideal environment for tea plants and buds. Compared to lowland tea, high-mountain tea has plumper, greener buds with more fine hairs. Processed leaves are tightly rolled, plump, with visible white hairs, rich aroma, and good infusibility. Taiwan's high-mountain tea is most famous.

The above classifies tea by processing technique, season, and origin, hoping to help everyone understand this knowledge.