There are six classifications of tea available, with many varieties available in each:

White and Yellow:

These are the rarest of the teas, made from the downy buds of most recent growth. White teas are not fermented at all, while yellow teas receive a minimal treatment which gives them their distinctive colour. These teas have a much sought after flavour, light and floral.

Green: The most commonly drunk tea variety in China, the varieties of leaf and shade are large, but green teas are typically not fermented, but steamed or heated as soon as possible after harvesting. They can range from heavy floral or sweet grassy flavours.

Blue: Commonly refered to as blue-green, Oolong teas represent the largest number of individual varieties in China and Taiwan, their flavour and colour depending on altitude, the time of harvest and roasting. More importantly, these teas are semi-fermented to varying degrees, and many are hand rolled. High quality Oolongs are prized for their complex bouquets and subtle flavours.

Red: Most teas refered to as black throughout the world are actually categorized as red by the Chinese. They have a fruity, woody quality and a red or amber hue in the cup. The flavour is full in the mouth but should never be bitter. These teas are fermented to between 90% and 100%.

Black: Refers specifically to Chinese postfermented teas like Pu Er which are compressed and aged like wines, therein losing the theine and gaining tannins. The best of these can be aged between 15 to 90 years and are typified by their black brew and a musky, earthy aroma. These teas are prized for their digestive properties.