1. By color
According to color (or production process), it can be divided into green tea, yellow tea, white tea, green tea, black tea and black tea. Green tea is non-fermented tea (fermentation degree is zero), yellow tea is slightly fermented tea (fermentation degree is 10-20%), white tea is slightly fermented tea (fermentation degree is 20-30%), green tea is semi-fermented tea (fermentation degree is 30-60%) and black tea is fully fermented tea (fermentation degree is 80-90).
2. By season
According to the season, it is divided into spring tea, summer tea, autumn tea and winter tea.
Spring tea refers to the tea picked from late March to mid-May of that year. The moderate temperature and abundant rainfall in spring, coupled with the long-term recuperation of tea trees in winter for half a year, make the tea buds in spring full, green in color, soft in leaves and rich in vitamins, especially amino acids. It not only makes the taste of spring tea fresh and healthy, but also has health care function.
Summer tea refers to tea picked from early May to early July. The hot weather in summer makes the buds and leaves of tea trees grow rapidly, which makes the content of water extracts that can dissolve tea soup increase relatively, especially amino acids, which makes the taste and aroma of tea soup more intense than that of spring tea. Because the content of bitter anthocyanins, caffeine and tea polyphenols is more than that of spring tea, purple buds and leaves not only increase in color, but also taste bitter.
Autumn tea is tea picked after mid-August. The climatic conditions in autumn are between spring and summer. After tea trees grow in spring and summer, the contents of new shoots and buds are relatively different in size, the leaves are crisp at the bottom, the leaves are yellow in color, and the taste and aroma are relatively peaceful.
10 Harvest winter tea in late June. After the autumn tea harvest, the climate gradually turned cold and winter came. Because the new buds of winter wheat tea grow slowly and the contents gradually increase, the taste is mellow and strong.
3. According to the growing environment
According to its growing environment, it can be divided into flat tea and alpine tea.
Flat tea buds have small leaves, hard and thin leaves, flat leaves and yellow-green leaves that are not smooth. The processed tea strips are thinner, lighter in bone, less in aroma and worse in taste.
Alpine tea is said to be higher than good tea because the environment is suitable for the habits of tea trees that like temperature, humidity and shade. With the different altitudes, it has caused unique alpine environmental characteristics. From temperature, rainfall, humidity, soil to trees growing on mountains, these environments provide unique conditions for the growth of tea trees and tea buds. Therefore, compared with Pingdi tea, Alpine Camellia has plump bud leaves, green color and more fluff. The processed European leaves are tightly knotted, fat, with white hair exposed, strong and resistant to brewing.
Generally speaking, the general classification method is to divide China tea into basic tea and reprocessed tea. Basic tea is divided into six categories, namely green tea, yellow tea, black tea, white tea, green tea and black tea. Products processed from these basic teas are collectively called reprocessed teas, which mainly include scented tea, pressed tea, extracted tea, fruity tea, medicinal health tea and tea beverage.