There are many many different classify methods for Chinese tea since ancient times.🍂
For example, in the Tang Dynasty, LuYu were classified tea roughly into coarse tea（粗茶）, loose leaf tea（散茶）, Powder Tea (抹茶), and Cake tea（饼茶）; in the Yuan Dynasty, they were divided into bud tea and leaf tea.
Tea can be classified according into a variety of methods, such as tea processing techniques, origin, season, grade, shape, market and so on. Currently in Mainland China, the classification of tea is according to the degree of fermentation of tea and the manufacturing process of tea, it can be divided into non-fermented tea (不发酵茶), semi-fermented tea(半发酵茶), fully fermented tea （全发酵茶） , and this are divided into six basic types of tea plus reprocessing tea. These 6 types are known as 绿茶 /green tea, 红茶／black tea （AKA Red Tea）, 青茶／乌龙茶／ oolong tea,黄茶／yellow tea, 白茶／white tea, 黑茶／dark tea and 加工工艺茶／reprocessed teas such as flower tea, etc.
TeaTimeGuy 