1. Tea can be divided into Assam species (Pu 'er tea species) and non-Assam species (non-Pu 'er tea species).

2. According to the evolutionary types of tea plants, they can be divided into wild type, cultivated type and transitional type.

3. According to the management mode of tea planting, it can be divided into wild tea and tea garden tea (wild tea and platform tea).

4. According to the natural market classification: ancient tree tea, wild tea and platform tea.

5. According to the varieties of China tea, it can be divided into sexual varieties and clonal varieties.

Extended data:

Pu 'er tea leaf category:

1, Pu 'er tea

The traditional category is group tea, cake tea and tea brick made of bud tea and daughter tea, but now it has developed into three categories: Pu 'er Tuocha (including large and small Tuocha), Pu 'er cake tea (including green cake, cooked cake, square cake, round cake and shaped cake) and Pu 'er brick tea made of six kinds of loose tea.

2. Pu 'er tea

The quality of Pu 'er green tea is characterized by clear soup color and green leaves, and its production method goes through three processes: enzyme fixation, rolling and drying. The purpose of enzyme fixation is to destroy the acidity of fresh leaves through high temperature, which is convenient for kneading; The way to kill green. The purpose of rolling is to tighten the tea strips, properly destroy the leaf tissue and make the tea easy to bubble out.

3. Pu 'er tea

The product goes through four processes: withering, rolling, fermentation and drying. Through the activity of withering enzyme, tea polyphenols were fully oxidized in the process of kneading fermentation to form unique color, fragrance and taste, and then the activity of enzyme was destroyed by high temperature drying, so that the unique quality was fixed.

4. Pu 'er tea

For light fermented tea, its production goes through five processes: withering, deactivating enzyme, frying, rolling and drying, which is characterized by deactivating enzyme and achieving the characteristics of "green leaves and red edges" of green tea. This is a semi-fermented tea between black tea and green tea. It has the sweetness, color and fragrance of green tea, but it is not as bitter and astringent as green tea. Pure aroma, clear soup color and fresh throat rhyme.

5. Pu 'er tea

As a light fermented tea, its basic technology is similar to that of green tea. The product goes through four processes: fixing color, rolling, yellowing and drying. The main feature of yellow tea production is the process of stuffy yellow. The quality of rolled tea leaves is changed due to stuffy yellow, and its quality characteristics are yellow soup and yellow leaves.

6. Pu 'er tea

In order to post-ferment tea, fresh leaves of Pu 'er tea with five or six leaves were picked, which were made by four processes: enzyme fixation, rolling, composting and drying. The production is characterized by heap fermentation, enzyme fixation and rolling for 24 days to make the leaves black. Its quality is characterized by black leaves and orange soup, which is mainly used to make pressed tea (cooked).

7.pu 'er tea

As a kind of micro-fermented tea, its quality feature is that the appearance of tea is covered with white fluff and the color is Bai Yin green. The characteristics of its production are that it does not destroy the activity of enzyme, does not promote oxidation, does not fry and does not knead, and goes with the flow. After withering, fresh leaves are air-dried. Choose fresh leaves, usually two pieces per bud. White tea is characterized by white as silver, pure aroma, yellowish soup color and sweet taste.

Baidu encyclopedia-Pu 'er tea