1. Green Tea (绿茶, Lǜchá) Processing: Unfermented, pan-fired or steamed. Taste: Fresh, grassy, light. Famous Varieties: Longjing (Dragon Well), Biluochun. Benefits: Rich in antioxidants, boosts metabolism, supports focus. 2. Red Tea (红茶, Hóngchá) (This is what Westerners call “black tea”) Processing: Fully oxidized. Taste: Sweet, malty, sometimes fruity or honey-like. Famous Varieties: Keemun (Qimen), Dianhong, Lapsang Souchong. Benefits: Good for digestion, helps circulation, gentle energy boost. 3. Oolong Tea (乌龙茶, Wūlóngchá) Processing: Semi-oxidized, between green and red tea. Taste: Complex — floral, fruity, or roasted depending on roasting. Famous Varieties: Tie Guan Yin, Da Hong Pao. Benefits: Supports weight management, aids digestion, balances energy. 4. White Tea (白茶, Báichá) Processing: Lightly withered and dried, very natural. Taste: Smooth, delicate, slightly sweet. Famous Varieties: Silver Needle (Baihao Yinzhen), White Peony (Bai Mudan). Benefits: High in antioxidants, cooling, supports immunity and skin. 5. Yellow Tea (黄茶, Huángchá) Processing: Similar to green tea, but with a “sealed yellowing” step. Taste: Softer than green tea, mellow, slightly sweet. Famous Varieties: Junshan Yinzhen, Huoshan Huangya. Benefits: Gentle on stomach, promotes digestion, may reduce inflammation. 6. Dark Tea (黑茶, Hēichá) (Includes Pu-erh and other fermented teas) Processing: Post-fermented, aged over time. Taste: Earthy, woody, mellow, sometimes sweet. Famous Varieties: Pu-erh (Yunnan), Liu Bao, Anhua Heicha. Benefits: Aids digestion, supports gut health, regulates blood sugar and cholesterol.