Tea is classified according to the degree of fermentation into the following 7 types:

1. Liu Cha - Green Tea. This is the least fermented tea, with the production process aimed at preserving as many of the natural compounds found in freshly picked tea leaves as possible and then extracting them in the brewed tea.
2. Bai Cha - White Tea. Contrary to popular belief that white tea is less fermented than green tea (as it has a more delicate and softer taste), this is not the case. White tea is interesting in that its production process involves minimal mechanical processing and is essentially just sun-dried.
3. Huang Cha - Yellow Tea. The process for producing yellow tea is similar to that for green tea, with the addition of a "smothering" step. Yellow tea is exclusively made from tea buds.
4. Oolong Tea. The previous teas are considered lightly fermented, the following ones are highly fermented, and oolong teas are in an intermediate state. They are often referred to as semi-fermented teas. They embody the best of all categories, accumulate these qualities, and impart them to the brewed tea. Oolong teas change more dramatically from one steeping to the next than any other tea. Oolong teas can also be divided into light and dark varieties. Light oolongs have a spherical shape and are closer in properties to yellow, white, and green teas, while dark oolongs are more fermented and closer in properties to black teas. They can often be identified by their darker color and the longitudinal twist of the leaves. Finally, oolong teas can be further classified into four groups based on their place of production:
5. Northern Fujianese. Wuyi Mountains. Dark oolongs.
6. Southern Fujianese. Anxi County. Light oolongs.
7. Taiwanese. Taiwan Island. Light oolongs.
8. Guangdongese. Chaozhou City. Dark oolongs.
9. Hong Cha - Red tea. Red teas, also known as black teas in Europe, are well known to everyone. The difference between "red" and "black" tea is that Chinese red tea is not mass-market. It is carefully harvested and produced. You can often find Gongfu-style red tea. This is rare among European "black" teas.
10. Hei Cha - Dark tea. In China, dark tea is called Hei Cha, which is tea that has gone through the stage of "wo dui" or "wet piling" during processing, resulting in maximum fermentation (up to 100%), a dark color, a thick, rich taste, and a specific bouquet with earthy, wine-like, nutty, and woody notes.
11. Pu'er. Pu'er tea is often classified as Hei Cha since it is post-fermented, but it is a separate category of tea. The difference is that Pu'er is made from the leaves of tea trees, giving it enormous potential, energy, and strength. The tea is named after the old name of the place where it was collected. Pu'er County was also formerly known as the Han Autonomous County and was part of the Simao Prefecture. This region is located in the south of Yunnan Province. Pu'er tea is divided into two types:
12. Sheng Pu'er (Green Pu'er) - This is tea with an ongoing fermentation process. Essentially, this is the tea that is aged. The fermentation of this tea takes years. With each passing year, the tea becomes darker and (provided the raw material is good and properly stored) deeper in taste. "Sheng" literally translates as "natural".
13. Shu Pu'er (Black Pu'er) - is a tea that is fully fermented. Essentially, the technology of making shu pu'er is aimed at artificially achieving the "aging" of the leaves and creating a tea in a few weeks that will resemble, ideally copy, sheng tea aged for 20 years or more in its properties. "Shu" can be translated as "ready, prepared".