There are four types of non-fermented tea: sun-cured green tea, fried green tea, baked green tea and steamed green tea. 1. Sun-cured green tea: including Yunnan big leaf species, Sichuan green tea, Guizhou green tea and other varieties. 2. Fried green tea: including mengding ganlu, Xinyang Maojian, Biluochun and West Lake Longjing. 3. Roasted green tea: It can be divided into tender roasted green tea, ordinary roasted green tea and semi-fried roasted green tea, mainly including Luan melon slices, Huangshan Mao Feng and other varieties. 4. Steamed green tea: including Enshi Yulu, cactus tea, Yangxian tea and other varieties.

1. What kinds of non-fermented tea are there

1. Sun-cured green tea

Yunnan big leaf species is the main variety, which is of good quality and has? Dianqing? The reputation of. Other varieties include Sichuan green tea and Guizhou green tea.

2. Stir-fried green tea

It can be divided into stir-fried green tea, round stir-fried green tea and flat stir-fried green tea. The main varieties are West Lake Longjing, mengding ganlu, Xinyang Maojian Tea and Biluochun.

3. Roasted green tea

According to the materials and production technology, it can be divided into tender roasted green tea, semi-fried roasted green tea and ordinary roasted green tea. The main varieties are Luan Guapian and Huangshan Mao Feng.

4. Steamed green tea

The raw materials are mainly tender buds and leaves, and the active enzymes in the tea are destroyed by steam during production. The main varieties are Enshi Yulu, cactus tea and Yangxian tea.

second, the difference between non-fermented tea, semi-fermented tea and completely fermented tea

1. Non-fermented tea

(1) The main raw materials are tender buds and leaves, which should not be stored for a long time. The storage environment should be kept dry and sealed, and the tea should be prevented from contacting with air for a long time, otherwise it will easily deteriorate due to oxidation.

(2) The representative tea is West Lake Longjing, which is characterized by clear soup and green leaves, that is, the tea soup is clear, the tea is light green, almost the same as fresh tea, and rarely turns red.

(3) The taste is refreshing, with a slight natural aroma of tea, so this kind of tea is suitable for relieving boredom after eating greasy food.

2. Semi-fermented tea

(1) The fermentation degree is 15-7%. When making, the tea leaves should be wilted (to stimulate the activity of oxidase in the tea leaves) and shaken, so that they can be fermented gradually in the collision. After the fermentation reaches a certain degree, the enzyme can be inactivated, and finally the manufacturing process can be completed.

(2) This kind of tea has a long shelf life, which represents Tieguanyin tea and Wuyi rock tea, etc. Its main feature is that the green leaves are red, and the tea soup is honey yellow after brewing, with red edges and green central parts.

(3) The taste of this kind of tea will change with the degree of fermentation. The greater the degree of fermentation, the fuller and thicker the taste will be.

3. Fully fermented tea

(1) The degree of fermentation is high, so there is no need for enzyme fixation during production, and the fermented tea can be dried directly.

(2) This kind of tea has the longest shelf life, and it should be dry and sealed during storage. The longer it is stored, the more mellow it will taste.

(3) After brewing, the whole tea leaves are red, the tea soup is dark red, and the taste is mellow and thick, which means that the tea leaves are Qimen black tea and Yunnan black tea.