1. According to the nature of tea, green tea is not fermented, with green color and fragrant taste, which is suitable for cooking fresh and elegant dishes, such as "Biluochun" fried whitebait, fragrant fried clouds, golden hook spring scenery, etc. Black tea is made by full fermentation. Because tea tastes a little bitter, only soup is used for cooking, which is suitable for dishes with strong taste, such as braised pork, braised chicken and braised beef. Scented tea is a kind of finished green tea, with strong aroma and yellow-green soup color, which is suitable for cooking seafood raw materials, such as steamed fish with jasmine, fish rolls with flowers and seafood soup with flowers. Oolong tea is a semi-fermented tea with strong and lasting aroma and golden soup color, which is suitable for greasy dishes, such as steamed pork elbow with oolong and stewed chicken with Tieguanyin. Black tea belongs to post-fermented tea, with thick leaves and dark brown color. If it is used as brine juice, it is suitable for making Pu 'er tea fragrant meat, Pu 'er tea East goat, Pu 'er tea fried chicken with black beans and so on.

Secondly, the dishes should be fresh and tender tea, because the fresh and tender tea is rich in protein, organic acids, alkaloids and water-soluble pectin, and the composition ratio of various components is relatively coordinated, with rich taste and fresh aroma, which can increase the freshness of dishes.

Third, the storage time is too long, and the musty tea can't be used for cooking. Oolong tea is a semi-fermented tea with strong and lasting aroma and golden soup color, which is suitable for greasy dishes. Green tea is bright in color and fragrant in taste, which is suitable for cooking fresh and elegant dishes. Scented tea is a kind of finished green tea, with rich aroma and yellow-green soup color, which is suitable for cooking seafood raw materials.