1. Green tea is unfermented tea. Green tea is made from the new tops of suitable tea trees, through the typical process of greening, kneading, drying, etc. The color and color of the dried tea and the brewing of the tea are the same as the color of the tea. Its dry tea color and brewed tea broth, leaf bottom with green color, so the name green tea.

The characteristics of green tea retain more of the natural substances of fresh leaves. Among them, the tea polyphenols, caffeine retained more than 85% of the fresh leaves, chlorophyll retained about 50%, the loss of vitamins is also less, thus forming the green tea "clear soup, green leaves, taste astringent" characteristics. Scientific research shows that green tea retains the natural substances in the composition of anti-aging, cancer prevention, anti-cancer, sterilization, anti-inflammatory effect

2. Black tea is fully fermented tea. Fresh tea leaves after withering, kneading, fermentation, drying and other processes to produce tea for black tea. Black tea tea soup and the bottom of the leaf is red. Such as Anhui's Qihong, Yunnan's Dianhong, Sichuan's Chuanhong, Fujian's Minhong, small species of black tea, and so on.

3. Oolong tea, also known as green tea, semi-fermented tea, named after the founder of this tea. Is China's several major types of tea, unique and distinctive characteristics of the tea category. Oolong tea, there are some legendary colors, according to "Fujian tea", "Fujian tea folklore" in the Qing dynasty, Yongzheng years, in Fujian Province, Anxi County, Xiping Township, Nanan Village, there is a tea farmer, but also a hunter, surnamed Sulong, because he grew dark and robust, the townsfolk called him "Oolong" a spring, Oolong hanging tea basket, carrying a shotgun on the mountain to pick tea. The body of the shotgun on the mountain tea picking, picking to noon, a mountain deer suddenly slipped from the side, U Long raised his gun to shoot but wounded mountain deer desperately fleeing to the mountains, U Long also followed in hot pursuit, finally captured the prey, when the mountain deer back to the home has been the lamplight hours, U Long and the family is busy slaughtering, tasting game, has been the tea-making matter completely forgotten. The next morning the whole family was busy frying the "tea green" picked yesterday. I did not think that the fresh leaves placed overnight, has been set on the red edge, and exudes a burst of fragrance, when the tea is ready, the taste is exceptionally fragrant and thick, all the bitter and astringent taste of the past, and after careful consideration and repeated trials, after shriveling, shaking the green, semi-fermentation, baking and other processes, and finally produced an excellent quality of the tea category of the new product ---- Oolong Tea. Anxi has also become a famous tea town of oolong tea.

Oolong tea synthesizes the green tea and black tea production method, its quality between green tea and black tea, both black tea strong fresh flavor, but also green tea fragrance and has a "green leaf red edging" reputation. After tasting it, the teeth and cheeks will be fragrant, and the aftertaste will be sweet and fresh. Oolong tea's pharmacological effects, highlighted in the decomposition of fat, weight loss and beauty. In Japan is called "beauty tea", "health tea".

The formation of the excellent quality of oolong tea, first of all, the selection of fine varieties of tea leaves as raw materials, strict control of the picking standards; secondly, the extremely fine production process. Oolong tea is divided into three subclasses: "jumping green", "shaking green", and "doing hands green" because of the different ways of making green. Commercially, it is customarily divided into three sub-classes according to its different production areas: Northern Fujian Oolong, Southern Fujian Oolong, Guangdong Oolong, Taiwan Oolong and other sub-classes. Oolong tea for China's unique tea, mainly produced in Fujian Minbei, Minnan and Guangdong, Taiwan three provinces. In recent years, Sichuan, Hunan and other provinces also have a small amount of production.

Oolong tea is tea from the Song Dynasty tribute tea dragon group, phoenix cake evolved, created in 1725 (Qing Yongzheng years) around. According to Fujian "Anxi County" records: "Anxi people in the Qing Yongzheng three years first invented oolong tea practice, and later spread to northern Fujian and Taiwan." According to historical evidence, in 1862, there was a tea house in Fuzhou that operated oolong tea, and in 1866, Taiwan oolong tea began to be exported. Now oolong tea is mainly exported to Japan, Southeast Asia, Hong Kong and Macao, in addition to being sold domestically in Guangdong and Fujian provinces.

Chinese tea is divided into six kinds:

1, green tea: fresh leaves by killing, kneading, drying three basic processes, high temperature to destroy enzyme activity, inhibit the oxidation of polyphenol oxidase, to maintain the quality characteristics of the green leaf clear soup.

2, yellow tea: the basic process is the same as green tea, but in which the addition of smothering yellow treatment to promote the polyphenols slight browning reaction, the formation of yellow soup leaf quality characteristics.

3, black tea: fresh leaves are processed by killing, twisting, holding pile, drying and other processes. After holding the pile of high temperature and humidity and microbial *** with the role of promoting the enzymatic browning of polyphenols reflect the formation of dark brown oily dry tea color and yellow-red soup color.

4, white tea: fresh leaves by withering, drying two processes. Under natural conditions, polyphenols undergo slow automatic oxidation, forming the quality characteristics of gross disclosure, color soup apricot yellow and bright.

5. Oolong tea (green tea): fresh leaves are withered, greening, greening, kneading, drying and other processes. In the process of greening, polyphenol enzyme oxidation to a certain extent, and then high temperature purification of enzyme activity, the formation of "green leaf red want to change", soup color golden, high flavor and mellow, with black tea and green tea quality characteristics of the tea.

6, black tea: fresh leaves by withering, twisting, hair, drying and other processes. The hair process is to promote the enzymatic oxidation of polyphenols, the formation of red soup and red leaf quality characteristics of the main process.

A. Green tea is produced in the original village of Xiyuan, Zhouning County, Fujian Province.

B. Yellow Tea is a wild plant produced deep in the mountains, beside the clear springs, and carefully cultivated by the plant experts of Xihuang Mountain.

C. Black tea belongs to the post-fermented tea, is China's unique type of tea, production history is long, made of tightly pressed tea side sales, mainly produced in Hunan, Hubei, Sichuan, Yunnan.

D. White tea from Anji Xilong.

E. Oolong tea from Anxi Xiangyun.

F. Black tea is produced in Wuyi high mountain area.