Introduction of six kinds of tea 1
Black tea, the brewed tea soup is red, hence the name black tea.
The earliest black tea in the world was invented by tea farmers in Wuyishan tea area of Fujian in the Ming Dynasty in China.
There are four kinds of black tea, namely Qimen black tea, Darjeeling black tea, Upa black tea and Assam black tea.
Has the effects of nourishing stomach, resisting cancer and resisting aging.
Black tea also includes ethnic black tea, Kung Fu black tea, black tea and black tea.
The middle leaves of the tea ceremony contain scented tea, and the scented tea made from the flowers of plants is rich in fragrance.
02
White tea, named for its white hair, also includes white hair, silver needle, longevity eyebrow and Bai Mudan.
Moreover, the production of white tea has a history of about 200 years, which was first initiated by Fuding County, so it is also called Fuding White Tea.
White tea can prevent cancer, prevent cancer, prevent heatstroke, detoxify and treat toothache, especially aged white tea can be used as an antipyretic for children with measles, and its antipyretic effect is better than antibiotics.
03
Green tea that can prevent radiation includes Ziyang Maojian Tea, Luan Guapian, Rizhao Green Tea, Longjing Tea, Meitan Cui Ya, Pu 'er Tea, Biluochun and Xinyang Maojian Tea.
Drinking green tea regularly can prevent cancer, reduce fat and lose weight, and also reduce the harm of nicotine to smokers.
As the main tea in China, green tea has an annual output of 654.38+10,000 tons, ranking first among the six primary teas.
China produces all kinds of green tea. Yunnan, Shandong, Zhejiang, Henan, Anhui, Jiangxi, Jiangsu, Sichuan, Hunan, Hubei, Guangxi, Fujian, Guizhou and Shaanxi are the main green tea producing provinces in China.
04
Oolong tea can also be called green tea.
Oolong tea can not only make you feel the freshness of green tea, but also taste its sweetness.
Oolong tea includes Tieguanyin, Anxi Tieguanyin, Wuyi Rock Tea and Bai Hao Oolong Tea.
Oolong tea and green tea are produced by the same kind of tea tree, and the biggest difference is whether they have been fermented or not.
Moreover, the picking method of oolong tea is also very unique, and the picked tea leaves are also particular.
05
Black tea, the earliest Hunan black tea, was a royal Qujiang tablet produced in Qujiang Town, Anhua County, Hunan Province in Han Dynasty. Anhua used to have the habit of processing smoked tea. After high-temperature baking, the color of tea became dark brown and oily, so it was called "black tea".
Black tea is a kind of tea made by microbial fermentation and damp heat. It has a history of more than 400 years.
06
Yellow tea, tea is yellow, tea soup is yellow.
And yellow tea is very suitable for people who lose weight.
Yellow tea includes Junshan Yinzhen, Mengding Huangya, Beigang Maojian, Luyuan Maojian, Huoshan Huangya, Jiangwei Baimajian, Wenzhou Tanghuang, Wanxi Huang Da Tea, Guangdong Dayeqing Tea and Haima Gongcha.
Due to different varieties, there are great differences among Camellia oleifera varieties. Selection and processing technology.
The production of yellow tea is similar to that of green tea, except that there is a boring process.
This boring technology is the main feature of yellow tea making method, and it is also the basic difference between it and green tea.
Green tea is not fermented, and yellow tea belongs to fermented tea.
end
Special tips
Personal experience is for reference only.
Introduction of Six Kinds of Tea II
Six categories of green tea
Green tea is one of the main teas in China, which is produced in many areas of China. Green tea is not fermented, and fresh leaves will retain more natural nutrients.
Its tea soup is green, which has many health care functions and can also prevent radiation.
There are probably Ziyang Maojian Tea, Luan Guapian, Rizhao Green Tea, Longjing Tea, Meitan Cui Ya, Pu 'er Tea, Biluochun, Xinyang Maojian Tea and so on.
Six kinds of black tea.
Black tea was first produced in Wuyishan tea area of Fujian, China. It is a fully fermented tea, and the brewed tea soup is red, hence the name black tea.
Has multiple functions, and also has the functions of nourishing the stomach, resisting cancer, resisting aging and the like.
There are many kinds of black tea, such as small black tea, kung fu black tea, black tea and black tea, which many foreigners like to drink.
Six kinds of black tea.
Because the raw materials needed to make black tea are coarse and old, it takes a long time to accumulate and ferment when making black tea, so most of the tea produced by it is dark brown, so it is called black tea.
There are many varieties of black tea, including Sanjian tea, Fuzhuan tea, black brick tea, flower brick tea, blue brick tea, Liangqian tea, Kangzhuan Jinjian tea, Pu 'er tea, and other famous black teas, such as Hunan Anhua black tea and Guangxi Wuzhou Liubao tea.
Six categories of white tea.
White tea is one of the six major teas. It is a specialty of Fujian and belongs to micro-fermented tea. It is a treasure in tea. The brewed tea is fresh and fragrant, the soup is clear and sweet, so it is named because of its white hair.
Baihao Yinzhen, Shoumei and Bai Mudan all belong to white tea.
Six kinds of yellow tea.
Yellow tea is a specialty of our country, and it is a kind of micro-fermented tea. Because after the tea-making process, the tea leaves are yellow and the yellow soup is yellow. This kind of tea is produced in many areas of our country.
There are many kinds of yellow tea, including Junshan Yinzhen, Mengding Huangya, Beigang Maojian, Luyuan Maojian, Huoshan Huangya, Jiangwei Baimaojian, Wenzhou Tanghuang, Wanxi Huang Da Tea, Guangdong Dayeqing Tea and Haima Gongcha.
Six categories of oolong tea
Oolong tea, also known as green tea, is a semi-fermented tea. When fermented, its leaves turn red, which is a kind of tea between black tea and green tea. When you taste oolong tea, you can feel the freshness and sweetness of green tea.
Oolong tea includes Tieguanyin, Anxi Tieguanyin, Wuyi Rock Tea and Bai Hao Oolong Tea.
Introduction of Six Kinds of Tea 3
A, the classification method of tea:
1. Some teas are divided into six categories according to different production methods and quality differences: green tea, black tea, oolong tea (that is, green tea), white tea, yellow tea and black tea.
2. Some teas are divided into green tea, black tea, oolong tea, white tea, scented tea, pressed tea and instant tea according to the categories of tea exported from China.
3. According to the fact that tea processing in China is divided into two stages: primary processing and refined processing, some tea leaves are divided into two parts: crude tea and finished tea, in which crude tea is divided into five categories: green tea, black tea, oolong tea, white tea and black tea, and yellow tea is classified as green tea.
Finished tea includes refined green tea, black tea, oolong tea, white tea and reprocessed scented tea, pressed tea and instant tea.
4. Some tea leaves are also called Sichuan tea, Zhejiang tea and Fujian tea. This classification method is generally just a common name.
5. It can also be divided into its growing environment: flat tea, alpine tea and hilly tea.
6. In addition, some "teas" are actually not real teas, but the general drinking methods are the same as ordinary teas, so people often name them after teas, such as insect teas and fish teas.
7. Some of this kind of tea is unknown to many people, such as Gynostemma pentaphyllum tea.
8. Combined with the above common classification methods, China tea can be divided into two parts: basic tea and reprocessed tea.
Second, six basic teas:
1, green tea:
Green tea, also known as non-fermented tea, is made from suitable new shoots of tea trees through typical technological processes such as enzyme fixation, rolling and drying.
Its dry tea color, brewed tea soup and leaf bottom are mainly green, hence the name.
The characteristic of green tea is that it retains more natural substances in fresh leaves.
Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves and about 50% of chlorophyll, and the loss of vitamins is less, thus forming the characteristics of green tea, such as clear soup color, green leaves color and strong taste convergence.
The most scientific research results show that the natural substances in green tea have special effects of anti-aging, anti-cancer, sterilization and anti-inflammation, which are beyond the reach of other teas.
Among the green teas in China, the appearance is the most famous, which is not only rich in fragrance, long in taste, excellent in quality, but also unique in shape and has high artistic appreciation value. According to the different methods of drying and enzyme fixation, green tea is generally divided into frying, baking, drying and steaming.
(1) Fried green tea:
Due to the different mechanical or artificial forces in the drying process, the finished tea forms different shapes such as long strip, round bead, flat fan, needle and spiral, so it is divided into long fried green, round fried green and flat fried green.
Long-fried but refined, it is called eyebrow tea. The finished products have different colors, such as Zhenmei, Gong, Yucha, Needle Mei, Xiumei, etc., each with different quality characteristics.
For example:
1. Precious eyebrows: the lines are tight and straight, or they are shaped into a lady's eyebrow. The color is blue cream, the aroma is high and fresh, the taste is strong and refreshing, and the soup color and leaves are slightly yellow and bright.
② Gong Xi: It is a round tea in long-fried green tea, and it is called Gong Xi after refining.
The particle shape is similar to that of bamboo tea, and the bottom of round leaves is tender and even.
③ Rain tea: a long tea originally separated from pearl tea. Now most of them are obtained from eyebrow tea, with short and compact shape, even green color, pure aroma, rich taste, yellow-green soup color and smooth and even leaf bottom.
④ Round fried green: round and compact in appearance. Due to different producing areas and processing methods, it can be divided into flat fried green, Quangang Bai Hui and Yongxi Huo Qing.
⑤ Flat fried green: produced in Shengxian, Xinchang, Shangyu and other counties in Zhejiang.
Historically, coarse tea was refined in Pingshui Town, Shaoxing, and the finished tea was round and firm as pearls, so it was called "Pingshuizhu Tea" or "Pingshui Tea", while coarse Chaze was called Pingchao Tea.
⑥ Stir-fried green: It is mainly divided into Longjing, Qiqiang and Dafang due to different producing areas and methods.
⑦ Longjing: produced in West Lake District of Hangzhou, also known as West Lake Longjing.
Picking fresh leaves is exquisite, and the buds and leaves are required to bloom evenly. Senior Longjing is particularly exquisite in workmanship and has the quality characteristics of "green, fragrant, sweet and beautiful in shape".
⑧ Flag gun: produced in the surrounding area of Longjing tea area in Hangzhou and the neighboring counties of Yuhang, Fuyang and Xiaoshan.
⑨ Dafang: It is produced in Shexian County, Anhui Province and adjacent areas of Lin 'an and Chun 'an, Zhejiang Province, with Laozhu Dafang being the most famous.
In roasted green tea, it is also called special roasted green tea because of its different tea making methods. In order to keep the leaf shape intact, the last process is often drying.
Its teas include Dongting Biluochun, Nanjing Yuhua Tea, Gold Award Huiming, Gao Qiao Yinfeng, Shaoshan Shao Feng, Anhua Pine Needle, Guzhang Maojian Tea, Jianghua Maojian Tea, Dayong Maojian Tea, Xinyang Maojian Tea and Guiping Tea.
Xishan tea, Lushan cloud, etc. Here are only two products briefly introduced. For example, Biluochun in Dongting is the best, and Biluofeng in Dongting Mountain is produced in Taihu Lake in Wuxian County, Jiangsu Province.
The shape of the rope is slender, even, curled like a snail, revealing white hair, and the color is silver green, hidden and slippery.
The essence is fragrant and lasting, the soup is light green and clear, and the taste is fresh and sweet.
The leaves are tender, soft, even and bright.
The gold medal Huiming was produced in Yunhe County, Zhejiang Province.
It was named after 19 15 won a gold medal at the Panama World Expo. The appearance is thin and uniform, the seedlings are tender and the color is green.
Endogenous fragrance is high and lasting, with fragrant flowers and fruits, clear soup color, sweet and refreshing taste and light green leaves.
(2) Baking green tea:
It is dried in a drying cage. After reprocessing and refining, most of the roasted green tea is used as the tea blank for smoking scented tea. The aroma is generally not as high as that of fried green tea, and a few fried green teas are of excellent quality.
According to its shape, it can also be divided into strip tea, pointed tea, slice tea and needle tea.
Bar baking is produced in the main tea-producing areas in China.
Pointed tea and flake tea are mainly produced in Anhui, Zhejiang and other provinces and cities.
Among them, the characteristic green baking mainly includes Huangshan Mao Feng, Taiping Monkey Kui, Luan Guapian, Jingting Green Snow, Tianshan Green Tea, Ancient Bamboo Purple Bamboo Shoots, Jiangshan Green Peony, Emei Mao Feng, Jinshui Cuifeng, Zhouxiabi Peak and Nannuo Bai Hao.
Such as Huangshan Mao Feng: produced in Nennen County, Huangshan, Anhui Province.
The appearance is tender, smooth and slightly curly, the buds are fat and even, and the edges are sharp. Shaped like a "sparrow tongue", it is golden and shiny, commonly known as ivory. The aroma is fresh and long, the soup color is clear, the taste is mellow and fresh, and the leaves at the bottom of the leaves are blooming, rich and bright.
(3) sun-dried green tea:
It is bathed in sunshine.
Mainly distributed in Hunan, Hubei, Guangdong, Guangxi, Sichuan, Yunnan, Guizhou and other provinces.
The quality of sun-cured green tea is the best among the big leaf species in Yunnan, which is called "Dianqing".
Others, such as Qing Chuan, Qian Qing, Guiqing and Eqing, have their own merits, but they are not as good as Yunnan.
(4) steaming green tea:
Steam fixation is an ancient fixation method in China.
During the Tang Dynasty, it spread to Japan until now.
But in China, it changed to frying from the Ming Dynasty.
Steaming green is to destroy the enzyme activity in fresh leaves by steam, forming the "three green" quality characteristics of dry tea with dark green color, light green tea soup and green tea bottom, but the aroma is stuffy green and the astringency is heavy, which is not as fresh and refreshing as pot-fried green tea.
Due to the need of foreign trade, China has also produced a small amount of steamed green tea since the mid-1980s.
The main cultivated variety is Enshi Yulu, which is produced in Enshi, Hubei.
China fried tea is produced in Zhejiang, Fujian and Anhui provinces.
Green tea is the earliest tea in history.
The collection of wild tea buds and dried tea leaves by ancient humans can be regarded as the beginning of green tea processing in a broad sense, at least 3000 years ago.
But the real green tea processing began with the invention of steamed green tea in the 8th century, and ended with the invention of fried green tea in12nd century. The processing technology of green tea is relatively mature, which has been used to this day and is constantly improving.