Everyone drinks tea once in a while. Tea can be grouped into six categories which are Green Tea, White Tea, Yellow Tea, Red Tea, Black Tea, Oolong Tea, and Pu Erh which all made from the Camellia Sinensis plant. Each category is based on individual quality, taste, tea color, and production as well as processing techniques this site.
Green Tea is non fermented tea. Well known green teas include Long Jing from the West Lake, Bi Luo Chun from Suzhuo, Jiangsu Province and Sencha from Japan.
White Tea is quite rare teas made from the very young leaf buds of the tea bush. Typically such teas are covered with fine hairs of the tea bud, and have a whitish appearance in the dry leaf, which produces a sweet and delicately flavored pale infusion. Examples of White Tea are White Peony and Shou Mei Wang.
Yellow Tea is mildly fermented type and processing is quite similar to Green Tea, apart from the additional steps taken to turn the tea leaves yellow. One famous known Yellow Tea is Yin Zhen or known as Silver Needle.
Red Tea is the late fermented type. The raw green tea leaves turn black after being piled up for fermentation. Red Tea leaves are usually used as raw ingredient for many types of compressed tea.
Black Tea is 100% fermented tea. It is described based on the color of the liquor the tea produce. Black Tea is often taken with the addition of milk and or sugar. Lapsang Souchong, Earl Grey and Darjeeling are famous Black Tea.
Oolong Tea is somewhere between green and black teas in their production methods, and are consumed without milk or sugar. Oolong Tea is a partially fermented tea. These teas are extremely flavor some and highly aromatic, yet contain no additives. Tie Guan Yin and Da hong Pao are famous Oolong Tea.
Pu-Erh is the general name given to a class of non-fermented green tea and red 100% fermented tea. There are two types of Pu-Erh raw and cooked. Many Pu-Erh teas are compressed into disc, bowl or other shapes and then dried.