1, black tea
During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols took place, and the chemical components in fresh leaves changed greatly. Tea polyphenols decreased by more than 90%, resulting in new components such as theaflavins and thearubigins. Compared with fresh leaves, the aroma substances increased obviously. Therefore, black tea has the characteristics of black tea, red soup, red leaves and glycol. Black tea in China mainly includes: Qimen Black Tea, Zheng He Kung Fu, Hong Min Kung Fu, Tan Yang Kung Fu, Dianhong Kung Fu, Jiuqu Hongmei Kung Fu, Ninghong Kung Fu and Yixiu Kung Fu. Qimen black tea is the most famous.
2. Green tea
Green tea is one of the main tea leaves in China, which refers to a beverage made from the new leaves or buds of tea trees without fermentation, and through the processes of enzyme fixation, shaping and drying. The color of the finished product and the brewed tea soup retain the green style of the new tea and the natural substances in the fresh leaves.
3. Green tea
Oolong tea, also known as green tea, has a wide variety, and is a tea with distinctive China characteristics among several major teas in China. Oolong tea is a kind of tea with good quality after picking, withering, shaking, frying, rolling and baking. Oolong tea evolved from Gongchalong Formation and Fengbing in Song Dynasty and was created around 1725 (Yongzheng period of Qing Dynasty). After tasting, the teeth and cheeks remain fragrant, and the aftertaste is sweet and fresh.
4. Yellow tea
Yellow tea is a specialty of China. According to the size of fresh leaves and old buds, it is divided into yellow bud tea, yellow small tea and yellow tea. Yellow bud tea mainly includes Junshan Yinzhen, Mengding Huangya, Huoshan Huangya and Yuanan Huangcha. Such as Weishan Maojian tea, Pingyang Tanghuang tea and Ya 'an yellow tea. It's all yellow tea. After the impoundment of the Three Gorges reservoir area, the Zigui mountain area has been shrouded in fog all the year round, forming a unique Zigui yellow tea, which also belongs to Huangxiaocha.
5. Black tea
Black tea is named for its black appearance. Black tea belongs to one of the six major teas and belongs to post-fermented tea. The main producing areas are Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and other places. Black tea used in traditional black tea has a high maturity and is the main raw material for pressing pressed tea.
6.white tea
White tea belongs to micro-fermented tea, which is a traditional famous tea created by Chinese tea farmers. One of the six famous teas in China. It refers to a kind of tea that is picked and processed only by sun drying or slow fire drying without fixing and twisting. It has the quality characteristics of complete appearance buds, full hair, fresh and tender Qing Xiang, clear yellow-green soup color and light sweet taste. It belongs to micro-fermented tea and is a wonderful flower in China tea. Because its finished tea is mostly bud head, full of white hair and silver as snow, it is named.