Oolong tea, which belongs to green tea, is semi-fermented tea. The basic technological processes are sun drying, air drying, shaking, deactivating enzymes, rolling and drying. The quality of oolong tea is characterized by both the fragrance of green tea and the mellow fragrance of black tea. Oolong tea varieties have their own unique flavor due to the particularity of tea quality, and the quality differences in different producing areas are also very significant. Oolong tea family includes: Minnan School, Anxi, Hua 'an, Nanjing, Zhangpu, Pinghe and Longyan; Wuyi school in northern Fujian; Chaozhou School in Guangdong; Factions in Taiwan Province Province; Among them, the main varieties of Minnan oolong tea are: Tieguanyin, Benshan, Eriocheir sinensis, Huang Jingui, Lan Qi, Eight Immortals, Fingered Citron, Meizhan and Daye Oolong tea. In terms of yield, Eriocheir sinensis occupies the absolute mainstream, followed by Tieguanyin, Huang Jingui and Benshan, and the distribution of other sub-species is narrow and the total amount is small.

Pu 'er tea is produced in Xishuangbanna, Yunnan. It has been distributed in Pu 'er since ancient times, hence the name. Pu 'er County, also known as Pu 'er Hani Autonomous County, belongs to Simao area, located in the south of Yunnan Province, 373 kilometers away from Kunming. Originally called Ninger County. "Pu 'er" is hani language, "Pu" is Zhai, and "Er" is Shuiwan Village, which means "Shuiwan Village" and has the cordial meaning of "home".

The history of Pu 'er tea can be traced back to the Eastern Han Dynasty, with a history of 2000 years. There is a folk saying that "Wuhou is a legacy" (Wuhou refers to Zhuge Liang, the prime minister of the Three Kingdoms period), so the cultivation and utilization of Pu 'er tea has a history of at least 1700 years.