The combination of rich tea germplasm resources and exquisite processing technology contributes to the formation of the flavor of tea, a non-alcoholic beverage that is popular around the world. Color is an important attribute factor that constitutes the appearance quality of tea. Interestingly, tea products present different colors. Throughout history, names have been given to tea products based on their color and the processing techniques used, including green, black, dark, yellow, white, and cyan (oolong) teas. Tea processing technology plays a pivotal role in influencing color quality, especially in regulating the conversion of lipid-soluble and water-soluble pigments. Processing technologies have profound effects on tea color by altering enzymatic reactions, microbial activity, and thermal dynamics. This chapter briefly describes some of the known key factors regarding the effects of processing technologies on tea color.