China has a long history of tea culture with an exceptionally wide variety of teas. Chinese teas are traditionally categorized into six major types based on their processing methods and degree of fermentation, along with reprocessed teas like scented floral teas.

Green tea is unfermented, known for its clear soup, green leaves, and fresh, vibrant flavor, mostly harvested during early spring. West Lake Longjing from Hangzhou, Zhejiang Province, centers around core production areas including Shifeng Mountain, Longjing Village, Yunqi, Hupao, and Meijiawu. Dongting Biluochun is produced in the East and West Dongting Mountains in Lake Tai, Jiangsu Province. Huangshan Maofeng from Anhui Province thrives in the Fuxi and Tangkou regions of Huangshan. Lu'an Guapian originates from Mount Qi and Mabu in Jinzhai County, Anhui, while Taiping Houkui comes from Houkeng, Hougang, and Yanjia villages. Additionally, Xinyang Maojian from Henan Province is renowned for its "Five Clouds, Two Pools, and One Fort" regions such as Cheyun Mountain and Black Dragon Pool. Lushan Yuwu grows around Hanyang Peak and Wulao Peak in Jiangxi Province, Duyun Maojian centers in Tuanshan and Shaojiao in Guizhou Province, and Zhuyeqing and Mengding Ganlu hail from Mount Emei and Mount Mengding in Sichuan Province. Enshi Yulu from Hubei Province stands out by preserving ancient steam-greening methods.

Yellow tea is light-fermented, undergoing a unique "yellowing" process that yields yellow leaves, golden soup, and a mellow, refreshing taste. The most famous, Junshan Yinzhen, comes from Junshan Island in Dongting Lake, Hunan Province. Huoshan Huangya originates from Tongluozhai and Mozitan deep in the Dabie Mountains of Anhui Province. Mengding Huangya from Mount Mengding in Sichuan Province is equally historic, alongside Pingyang Huangtang from Zhejiang Province and Weishan Maojian from Hunan Province.

White tea is micro-fermented, made without pan-firing or rolling, allowing natural withered preservation. Covered in fine white hair, white tea is celebrated for aging well into medicinal and aromatic qualities over time. Fujian Province is the heartland of white tea, where Fuding produces renowned Baihao Yinzhen and Baimudan around Taimu Mountain, Panxi, Guanyang, and Diantou towns. Zhenghe County and Jiangyang District are also key producing areas. In Yunnan Province, Jinggu and Jingdong produce "Moonlight White" using local large-leaf white tea cultivars, offering a distinctive southwestern profile.

Oolong tea, also called teal or blue-green tea, is semi-fermented and cherished for its aromatic complexity and rich mouthfeel, divided into four main geographical traditions. Northern Fujian Oolong is led by Wuyi Rock Tea (Yancha), famous for its "rock flavor" (Yanyun), nurtured in the "Three Pits and Two Streams" core microclimates such as Huiyuan Pit and Niulan Pit, alongside Matou Rock. Southern Fujian Oolong centers around Anxi Tieguanyin, originating in Xiping Town and flourished across Xianghua, Gande, and Changkeng. Guangdong Oolong features Fenghuang Dancong from Chaozhou, with its top terroir located on Wudong Mountain in the Phoenix Mountain range. Taiwan Oolong is celebrated for Dongding Oolong from Lugu in Nantou, Alishan High Mountain Tea from Chiayi, and Oriental Beauty (Dongfang Meiren) from Emei and Beipu in Hsinchu.

Black tea is fully fermented, characterized by reddish soup and leaves with sweet, fruity, floral, or pine-smoked aromas. Tongmu Pass in Xingcun Town, Wuyi Mountain, Fujian Province, is the birthplace of Lapsang Souchong—the ancestor of all black teas—and modern Jin Jun Mei. Qimen Black Tea (Keemun) from Qimen County, Anhui Province, is world-renowned from towns like Likou, Shanli, and Pingli. Yunnan's Fengqing County is recognized as the home of Dianhong, producing full-bodied black teas from large-leaf cultivars. Yingde Black Tea (Yinghong No. 9) from Guangdong, Yihong from Hubei, Chuanhong from Sichuan, and Tanyang and Bailin Gongfu from Fujian together complete the diverse landscape of Chinese black tea.

Dark tea (Post-Fermented Tea) undergoes a microbial post-fermentation process, resulting in a dark, reddish infusion that grows smoother and more complex with age. Yunnan Pu'er tea, divided into raw (Sheng) and ripe (Shou) forms, originates from historical regions including the Six Ancient Tea Mountains (such as Yiwu, Yibang, and Mangzhi) and the New Six Tea Mountains led by Banzhang in the Bulang Mountains and Nannuo Mountain, alongside famous peaks like Bingdao and Xigui in Lincang. Anhua Dark Tea from Hunan Province centers around Gaoma Erxi and Furong Mountain, while Liubao Tea from Liubao Town in Wuzhou, Guangxi, is famed for its rich betel-nut aroma. Ya'an Border Tea from Sichuan, Yangloudong Green Brick Tea from Chibi, Hubei, and Fu Brick Tea from Jingyang, Shaanxi, represent vital post-fermented teas along historical tea-horse trade routes.

Beyond the six primary categories, reprocessed teas play a major role, most notably scented jasmine tea. Fuzhou in Fujian Province, as the historic cradle of jasmine tea, works alongside Hengzhou in Guangxi and Qianwei in Sichuan to scent high-quality green tea bases with fresh jasmine blossoms, creating an enduring fusion of floral perfume and rich tea flavor.