Green tea is categorized into four processes: baked green tea, fried green tea, steamed green tea, and sun-dried green tea.

Green tea is a zero-fermented tea and needs to be stored under refrigerated conditions.

New tea has a certain degree of freshness, generally new tea cord intact and shiny, with a certain degree of gloss, not gray

At the same time, the aroma is pure, the tea broth is clear.

The next year's tea aroma fluctuates, the tea broth is slightly cloudy, which is the initial judgment from the appearance and a certain sense of view.

It is also a method that is easier for most tea lovers to master.

Now let's take a serious look at the properties of green tea.

The past and present life of green tea

Green tea is one of the most historic of the six major types of tea, and is the basis on which the other five types of tea were invented.

As early as three thousand years ago, mankind began to collect the leaves of a magical tree for drying and making, in order to be used as medicine and drink.

The process of steaming was discovered around 700 AD.

Around 1100 A.D., stir-frying was invented, and stir-frying is by far the most widely used green tea technology, and the invention of stir-frying also marks the perfection and maturity of the green tea production technology.

The subsequent emergence of baking green, sunshine green is rich in green tea production technology.

Due to the perfection of the green tea process and the exchange of markets, green tea has become one of the most productive teas in China.

Its footprint is spread throughout the major provinces and autonomous regions of China, which is the best representative of green tea should be counted: West Lake Longjing, Bi Luochun, Enshi Yulu, Yunnan sun green green hair tea.

Green tea

Green tea is an unfermented production, so the fresh leaves retain more natural substances, such as: catechins, tea polyphenols, amino acids, caffeine and so on.

The processing of green tea is relatively simple compared to other teas, and is divided into three steps: greening, kneading and drying.

Green tea is made from the young buds or new leaves of the tea tree without fermentation, and is characterized by green leaves, green broth, and green bottom, hence the name green tea.

There are many famous Chinese green teas, which are not only fragrant and long-lasting, but also unique, attracting the favor of many tea drinkers.

Green tea is also categorized into four types of teas because of the different ways of drying and greening: fried green, baked green, sun-dried green, and steamed green.

The most representative of fried green tea: West Lake Longjing, Biluochun, Duyun Maojian, Xinyang Maojian and so on.

Roasted green most representative of the famous tea: Huangshan Mao Feng, Liu'an Gua Pian, Guzhu purple shoots, Jingting green tea and so on.

Steamed green green most representative of the famous tea: Enshi Yulu, water clouds and jade ballad, Yang Xian tea and so on. (At present, the steaming green tea products less, is the green tea category accounted for the smallest class of production methods.)

The most representative of the sun green green tea: Sichuan green, Guizhou green, Gui green, E green and so on.

For green tea, which is a race against time, it can be said that the fresher it is, the fresher it tastes.

Experiments have shown that under room temperature and light storage conditions, chlorophyll will decompose into theaflavin and so on.

The green tea leaves are yellowish-brown, which is also a small identification of green tea can be recognized to some extent whether the year (does not apply to the fried green tea) , so it is recommended that the green tea of the new tea for low-temperature, light and isolation of the oxygen of the storage of a small environment.

This will increase the shelf life of green tea.

I hope that the article of Tea Man Chen Xin can let you better understand Chinese tea.

Longjing tea, Biluochun tea, Huangshan Maofeng tea, Lushan Yunwu, Liu'an Guaibian, Mengding tea, Taiping Monkey Kui tea, Junshan Silver Needle tea, Guzhu Purple Bamboo Shoots tea, Xinyang Maojian tea, Pingshuizhu tea, Xishan tea, Yandang Maofeng tea, Huadingsunwu tea, Yongxi Huoqing tea, Jingting Green Snow tea, Emei Erui tea, Duyun Maojian tea, Enshi Yulu tea, Wuyuan Mingmei tea, rain flower tea, Mogan yellow bud tea, Wushan Gaimi tea, Putuo Buddha tea, jasmine tea.

Jasmine tea, which is a relatively rare variety of tea color. It is a product that increases the aroma of the tea with the fragrance of flowers and is very popular in China. It is usually made from green tea as tea blanks, while a few are also made from black or oolong tea. It is based on the characteristics of the tea leaves can easily absorb the odor, with fragrant flowers to celling material processing and become. The flower varieties used are jasmine, osmanthus and several other species, with jasmine being the most.

What kinds of green tea, how to distinguish between good green tea and new tea?

In the six teas, green tea has a jealousy of the fame and status, first of all, green tea was first invented, and then there are other types of tea, or many types of tea is borrowed from the green tea process. Green tea appeared early, and production is also the largest, almost all over the country have manufacturing green tea production areas, no wonder people drink green tea so much, not only because of the green tea aroma and flavor, but also because of the green tea production areas, production, more categories.

So how many green tea categories, in the end, how many kinds? If the green tea processing technology to divide, then divided into fried green tea, steamed green tea, sun green tea, baked green tea. We can literally understand, fried green tea is the use of a roller or pan to fry the way to kill the green, and steam green tea is the use of steam to kill the green, sun green green tea is the use of sunlight to dry the tea, baking green tea is the use of heating equipment to dry the tea, so that the above four kinds of green tea is based on their different ways of killing and drying way to divide.

If the tea leaves are divided according to the shape, then it can be divided into flat, single bud, straight, curved, curved screw, ball-shaped, orchid-shaped, slice-shaped, lump-shaped, bouquet-shaped and so on green tea. If divided according to the season, can be divided into spring tea, summer tea, fall tea.

Green tea has distinctive features that make it easy to recognize it from many teas. First of all, because of the green tea greening process, so it retains a lot of chlorophyll, so green tea is characterized by clear soup green leaves, fresh and long-lasting aroma, fresh and mellow taste. Green tea categories, more famous tea, such as the West Lake Longjing, Huangshan Mao Feng, Dongting Biluochun, Mount Lu Yunwu, Xinyang Mao Jian, Liu'an Gua Pian, Anji white tea and so on. Green tea is known as the four best, beautiful shape, color green, fragrance, taste mellow.

As mentioned earlier, there are many kinds of green tea, when we understand the general appearance of green tea and the characteristics of the inner texture, then it can be well identified, such as green tea in the representative of the tea "Xihu Longjing", which is flat-shaped, straight, smooth, Longjing color is green and moist, with a clear aroma, fresh and mellow flavor and crisp, with typical green tea four best characteristics, the color is green, the aroma is fresh, mellow and crisp. It has the typical characteristics of the four best green teas.

Green tea is to drink new not to drink the old, separated by a year of green tea is called stale tea, and the state of green tea stale tea is not popular, not only the aroma is not apparent, the taste is not fresh, not fresh alcohol, in short, is not good.

So how do we recognize new green tea and old green tea? First, look at the appearance, there is no color or yellowish may be old tea. Second, smell the aroma, did not smell the fragrance, the aroma is very low, or there is a stale gas and other unpleasant odors, it may be old tea. Third, brewing, drink to see if the taste of new tea that fresh flavor, if not, it may be old tea.

The above is Zhan's shallow opinion, welcome to correct.

Dongting Biluochun

"Dongting Biluochun, tea intoxication". Biluochun is produced in Dongting Mountain on the shore of Taihu Lake in Wu County, Jiangsu Province, and it is a precious product among Chinese famous teas, which is often used as a high-level gift. It is famous in China and abroad for its "beautiful shape, colorful, strong aroma and mellow taste". Biluochun tea leaves with spring from the tea tree picked from the tender buds fried; senior Biluochun, 0.5 kg of dry tea needs tea buds 6-7 million, which shows the tenderness of the tea buds. The dried tea after frying is tightly knotted, the white hairs show, the color is silver-green, green, green and attractive, curled into a snail, so it is called "Bi Luo Chun". After the tea is brewed, the tea broth is green and clear, the leaf bottom is tender green and bright, the fragrance is fresh and crisp, and there is a feeling of sweetness after drinking. Regardless of boiling water or lukewarm water, can quickly sink to the bottom, even if the cup first rushed water and then put the tea leaves, tea leaves will be all sunk, show leaves spit Cui.

Huangshan Maofeng

Huangshan Maofeng is produced in the beautiful Huangshan Mountain in Anhui Province, China, and is mainly distributed in the Peach Blossom Peak around Yungu Temple, Songguan, Hangqiao Eunuch, Ciguang Pavilion, and Half Temple. Here high forests, short sunshine, more clouds, natural conditions are very favorable, the tea tree to be nourished by clouds, no cold and summer invasion, embedded into a good quality. The shape of the tea is tender and flat, with many hairs and peaks, and the color is oily and smooth; in the cup, the mist is light, and the taste is mellow and sweet, and the aroma lasts long. According to "Huizhou Prefecture Records", Huangshan Maofeng was famous 300 years ago. The Ming Dynasty Xu Jishu's "tea sparse" is about to be compared with the Qiantang Longjing. Qing Guangxu years, Shexian Tangkou XieYuTai tea factory trial production of a small amount of Huangshan special grade MaoFeng tea success, more famous nationwide. Huangshan Maofeng tea beautiful appearance, each piece is about half an inch long, pointed buds nestled in the young leaves, like a bird's tongue. The pointed buds are covered with fine white hairs, the color is oily and shiny, and the green is slightly yellow. After brewing, the tea will be misty and fragrant. The tea is clear and yellowish, with a long-lasting aroma, like orchids, mellow and refreshing, with a sweet aftertaste. After the tea cools down, the fragrance remains, so it is called "Lucky Cold Fragrance". A bud and a leaf after soaking into "a gun and a flag", bright and vivid, "light as a cicada wing, tender as a lotus beard" said. Special grade Huangshan Mao Feng is usually picked between Qingming and Guyu.

Liu'an Gua Pian

Liu'an Gua Pian is produced in Anhui Liu'an area of Qiyun Mountain and other places, belonging to the western Dabie Mountain tea area, the tea was melon shaped, and thus the name, the color is green, fragrant and high, sweet taste, resistance to brewing, is the famous green tea tea varieties. This tea can not only quench the thirst of the summer heat, but also has a strong digestive effect and healing effect, the Ming dynasty wenlong in the "tea paper", said the most efficacy of six tea into the medicine, and therefore is regarded as a precious product. The tea is made of leaves, without shoots and stems of tea varieties. It first originated in Jinzhai County's Qiyun Mountain, and also Qiyun Mountain produced the best quality of tea, so it is also known as "Qiyun Gua Pian". Its tea when the fog steam, fragrant, also has "Qishan cloud melon slice," the name. As early as in the Tang Dynasty, Liu'an melon slice has been famous. Song Dynasty, tea in the "fine" reputation. Before the Ming Dynasty has been tribute tea. Lu'an melon slice color green, high aroma, taste fresh and sweet, and very resistant to bubbling.

Mount Lu Yunwu Tea

Mount Lu Yunwu Tea is produced in Jiangxi Province, the tourist attraction of Mount Lu, because Mount Lu is cloudy, so the name "Yunwu Tea". Mount Lu Yunwu tea ancient name "Wenlin tea", is one of China's traditional tea. It began in jin dynasty, tang dynasty has been famous. Legend has it that Mount Lu Yunwu was first a kind of wild tea, and then by the East Forest Temple famous monk Huiyuan will be domesticated into wild tea. He had to self-seeded homemade tea hospitality friends, often talk about tea poetry, all night long. Song Dynasty, Mount Lu tea has become a "tribute tea". Mount Lu in the north of Jiangxi Province, north of the Yangtze River, south of Poyang Lake; peaks, dense forests, springs, mist and steam. In this kind of atmosphere planting smoked "Mount Lu Yunwu Tea", known as "color and fragrance than orchid" metaphor. Mount Lu Yunwu tea tree leaves long growing period, contains beneficial components of high tea alkaloids, vitamin C content is higher than the general tea. It buds strong leaf fat, white hair exposed, color Cui Tang Qing, taste thick, fragrance, such as orchids, to "fragrant warmth, taste thick, color Cui, Tang Qing" and known around the world.

Xinyang Mao Jian

Xinyang Mao Jian is produced in the Dabie Mountain area in Xinyang, Henan Province, the main production area in Xinyang County, Henan Province, the spirits of the deep mountainous area of the "Four Clouds" (Cheyun Mountain, set of clouds in the mountain, Yunwu Mountain, Tianyun Mountain) and the "Two Pools" (Black Dragon Pool, White Dragon Pool), is the most expensive, the most expensive, the most popular, the most popular and the best, White Dragon Pool), is a valuable green tea varieties. Its buds and leaves are tender with peaks and tips, and after refining, it is tight and fine with tips and white hair, so it is called Mao Jian, and because of its origin in Xinyang, it is called "Xinyang Mao Jian". According to ancient records, as early as more than 1500 years ago, Xinyang area has produced famous tea. Tang Dynasty, Xinyang Mao Jian has become a tribute tea. Tea sage Lu Yu in the "tea scripture" recorded that the Tang Dynasty, the country has 8 major tea areas, including Huainan tea area, including northern Anhui and Henan. Su Dongpo, a great writer in Song Dynasty, once praised "Huainan tea, Xinyang first".

The main varieties are Biluochun, West Lake Longjing, Huangshan Maofeng, Liu'an Gua Pian, Emei Mountain tea, Anji white tea, Taiping Monkey Kui, Xinyang Mao Jian.

1, Biluochun

Biluochun, produced in Jiangsu Suzhou Taihu Lake Dongting Mountain, created in the Ming Dynasty. Soup color green and clear, leaf bottom tender green and bright, is China's famous tea in the treasures, "beautiful shape, color, fragrance, taste mellow" and famous for the world.

2, Emei Mountain tea

The production area is Emei Mountain in the southwest of Chengdu Plain, tea history of more than 3000 years.

Representatives are Bamboo Leaf Green, produced in Sichuan Emei Mountain at an altitude of 800-1500 meters in the alpine tea area; Emei Snow Buds, produced in Emei Mountain at an altitude of 800-1200 meters. The taste is light and mellow, and the leaf bottom is tender green and even.

3, West Lake Longjing

The production area is located in the West Lake of Hangzhou, Zhejiang Province, Lion Peak, Wengjiashan, Hupeng, Meijiawu, Yunqi, Lingyin area of the mountains. History It has a long history and was recorded in Lu Yu's "Tea Classic" in the Tang Dynasty. The color of the soup is green and clear, and the leaves are tender.

4, Anji white tea

Anji white tea is baked green tea, produced in Anji County, Zhejiang Province. Anji white tea, is made of green tea processing technology, belongs to the green tea category. The bottom of the leaf is tender green and bright, and the buds and leaves are recognizable.

5, Huangshan Mao Feng

Huangshan Mao Feng is produced in Huangshan, Anhui Province, and was created in the Qing Dynasty during the reign of Guangxu. Special grade Huangshan Mao Feng can be called the best of China's Mao Feng, aroma fragrance high long, soup color clear and bright. The "golden slice" and "ivory color" are the two main characteristics of Huangshan Maofeng.

6, Liu'an melon slice

Liu'an melon slice produced in the city of Lu'an Jinan, Yu'an two districts and Jinzhai, Huoshan two counties adjacent to the mountainous areas and low hills, is divided into the inner mountain slice of melon and outer mountain slice of melon two production areas. No buds, no stalks is one of the characteristics of Lu'an melon slices.

7, Taiping Monkey Kui

Taiping Monkey Kui is produced in Taiping County, Anhui Province, Monkey Keng Village, for the tip of the tea of the best, was created in the late Qing Dynasty. It was first created in the late Qing Dynasty. It is known as "Monkey Kui two pointed, not scattered, not warped, not curled edge". The soup color is green and clear, and the leaf bottom is green and bright.

8, Xinyang Mao Jian

Produced in Xinyang City, Henan Province, west of the 600 meters above sea level in the Cheyun Mountain area. It is known for its "green color, fresh taste and high fragrance", and its tea aroma is clear and fragrant, rich in organic matter, and long and resistant to steeping.

Green tea is China's traditional tea, the process is relatively simple, unfermented, and is the most widely known tea. In the TV series also often appear, tea merchants also like to sell green tea, the reason is that green tea can only be brewed, and up to a year on the bad, the second year customers have to repeat the purchase, unlike Pu'er tea, buy back maybe decades will not come back to buy, because it will not be bad.

And we often say "rainy tea" "Mingqian tea" refers to green tea.

Distinguish the types of green tea in China according to the time of picking tea

First, Mingqian tea, tea picked before the Qingming Festival, this year's Qingming Festival is in 2017-04-04

Second, the rain before the tea, picked before the rain, this year's rain is 2017-04-20

Distinguished by the technology of the green tea

1, baking green tea

2, Steamed green tea, commonly used for green tea in Japan.

3, fried green tea, commonly used in China

34 tips on green tea

1, do not be too high water temperature when brewing tea, 80 ~ 90 degrees

2, do not soak for too long, dozens of seconds can be, soak for a long time is too thick and not good to drink.

3, green tea soup color is light, if you see the soup color is particularly green, may be added coloring.

4, the hotel bags of green tea is not good, because the ingredients are out of the tea foam.

5, Yunnan green tea is able to bubble 3 ~ 4 bubble.

6, new tea, tender tea the more intolerant.

8, kneading less tea bubble (but not fragrant)

9, a good green tea tea must be able to drink the fragrance of sweet, perhaps slightly bitter, but ultimately can appreciate the sweetness of the tea leaves, can not only be bitter and no bitter sweet.

10, green tea: especially suitable for summer drinking.

11, green tea is cold, drink less.

12, green tea: generally green, but also white, green.

13, the new green tea fire, a few months to drink better

14, cover the bowl to drink green tea can also be used to cover the surface of the tea leaves grate open

15, the ancient tree tea is not suitable for green tea is too old to do green tea younger Terrace Tea is more suitable.

16, stomach cold or gastric ulcer should not drink green tea

17, do not drink on an empty stomach cold tea (green tea, Puerh tea), half an hour after eating

18, green tea shelf life is one year, sealed packages of tea shelf life is 12 24 months

19, less green tea at night, be careful to sleep

20, green tea, green tea, green tea, green tea, green tea, green tea, green tea, green tea, green tea, green tea. Put a long time is not going to become Puerh raw tea.

21, green tea can not be transformed because the processing (frying, baking, steaming) temperature is too high, destroying the micro-organisms in the tea

22, children can also drink green tea, about 100 milliliters per day.

23, stay root bubble means that each bubble of tea is not completely out of the clean, add water to make a second bubble.

24, men are suitable for drinking green tea, because men have a lot of fire. Women are suitable for black tea.

25, expired green tea can drink, just taste bad.

26, drink green tea if dizziness, most likely low blood sugar, with a little Snickers.

27, high tenderness of green tea in the refrigerator to freeze, can be stored longer.

28, forget-me-nots (a flower) cold and green tea can not drink, other cold substances are the same can not drink with green tea.

29, green tea can also be stored at room temperature, just put the refrigerator to save time longer.

30, green tea, if you use a covered bowl, pay attention not to smother. Not to mention a handful of green tea bubble day.

31, bubble green tea with glass, mainly to facilitate the appreciation of the beauty of green tea, in fact, with other materials can be.

32, Japan's green tea is divided into ten levels, mainly because of the shortage of material in Japan, in order to use it for a long time, China is not divided so carefully.

33, Japan's tea with matcha, in China during the Song Dynasty is also very popular, called point tea method.

34, the raw material of Pu'er tea can also do green tea, called Dian green, there is indeed such a practice.

What is the meaning of the three methods of green tea brewing: the upper cast method, the middle cast method, and the lower cast method?

I'm from Anhui, my hometown Jinzhai hold the child mountain village, we are here to produce yellow buds (yellow buds have yellow tea green tea points, smothered yellow process and not smothered yellow) pure handmade alpine LiuAnGuaPian! Here to do tea is more traditional, high-altitude areas, low yield, out of the tea late, generally around April 10 mining yellow buds, melon piece April 20 mining!

Anhui tea is divided into six An area, Huizhou region, two major producing areas. Lu'an area on behalf of the six Ann melon slice, Huoshan yellow buds, Anhui white tea (Anji white tea introduced varieties), Shucheng small orchids, Jinzhai Cui Mei (now at the end of the road), Lu'an rhubarb tea! Huizhou region has, Huangshan Mao Feng, Taiping Monkey Kui, Keemun black tea (high flavor black tea), followed by Anqing Yuexi Cuilan!

Green tea has a lot of bells, such as West Lake Longjing, Dongting Biluochun, Liu'an Gua Pian, Taiping Monkey Kui, Xinyang Mao Jian, etc., if you say that the classification, based on the different ways to classify the green tea green tea and drying, can be divided into: frying, baking, steaming green tea three major categories.

Fried green tea: fried green tea is mainly to fry the main, in the fried green tea due to different machinery and techniques are divided into four subcategories: long fried green, round fried green, flat fried green, and special fried green. Each category has its own unique shape and quality shape

Roasted green tea: Roasted green tea is mainly in the process of preliminary processing, the drying method is mainly baked, the taste is more fresh, the aroma is not as strong as the fried green.

There is also a combination of baking and frying, drying procedures in the processing of frying and baking, is the current new production of famous green tea more than this way.

The main way of domestic is these kinds of, of course, there is also a steam green green tea, this is the Japanese use more

This is the authentic West Lake Longjing?

I am Wang Sango hand kneaded tea, I am in the core production area of Rizhao green tea.

Green tea is the largest of the six tea categories.

Good green tea or reference to the evaluation standards of famous tea, from the evaluation of appearance, view soup color, taste, smell aroma, look at the bottom of the leaf, which is the evaluation of tea five factors. Whether it is flat or curly tea, there is a response to the standard, which can not be expanded.

New tea and old tea is still relatively good to distinguish, new tea green and moisturization are more obvious, especially when put together to compare. The old tea tastes a kind of astringent, no new tea freshness, sweetness. The aroma of aged tea is low, the aroma of new tea is high, and the new tea is smooth in the mouth and high in fullness.

I am Wang Sango, drink tea despite say.