1. Stir-fried green tea

Stir-fried green tea is named for the drying method of stir-frying. According to the shape can be divided into three categories: long fried green, round fried green and flat fried green. Long fried green shaped like eyebrows, also known as eyebrow tea. Round fried green shape such as particles, also known as pearl tea. Flat fried green is also known as flat tea. The quality of long fried green is characterized by tightly knotted cords, green color, high and persistent fragrance, rich flavor, soup color, yellow leaf bottom. Round fried green has the appearance of round and tight as a pearl, high fragrance and strong flavor, resistance to brewing and other quality characteristics. Flat fried green finished flat and smooth, fresh flavor mellow, such as the West Lake Longjing.

2. Roasted green tea

Roasted green tea is mostly used for curing various kinds of flower tea, called tea blanks. Characterized by the shape of the complete slightly curved, sharp seedlings show, dry color dark green, fragrance and taste mellow, soup color leaf bottom yellow-green and bright. Roasted green tea is mostly used for curing various kinds of flower tea, called tea blanks.

3. Sun-dried green tea

Sun-dried green tea is the raw material for compact tea. Such as brick tea, tuo tea. Sun-dried green tea is sun-dried with sunlight. Mainly distributed in Hunan, Hubei. Guangdong. Guangxi, Sichuan, Yunnan, Guizhou and other provinces have a small amount of production.

4. Steaming green tea

Steaming green tea refers to the use of steam to kill the green tea production process and the finished green tea.

Steaming green tea's hometown is China. It is one of the earliest teas invented by the ancient Chinese working people, with a longer history than that of stir-frying. According to the "tea saint" Lu Yu, "tea scripture", its method of production is: "clear, picked. Steaming, pounding, patting, baking, wearing, sealing, tea dry." To be picked fresh tea leaves, by steaming or lightly boiled "Raoqing" softened after kneading, drying, crushing, shaping and become.

5. Small breed of black tea

Small breed of black tea, is divided into Zhengshan Xiaojiao and outer mountain Xiaojiao. Zhengshan small species appearance of fat cords, color and lustre of the oolong, soak the water soup color orange and yellow translucent, natural aroma, class of flowers and fruits, mellow taste; smoky small species with pine smoke, cinnamon soup flavor.

6. Work black tea

Work black tea, also known as work tea, black tea, is China's unique black tea varieties, but also China's traditional export commodities. At present, China's nineteen provinces produce tea (including the test area of Xinjiang, Tibet), of which twelve provinces have been produced by the work of black tea.

7. black tea

Black tea is a tea, is the bulk of the international tea market, currently accounts for the world's total exports of tea about 80%, there are more than a hundred years of production history, and the development of our country, it is nearly 30 years.

8. White bud tea

Also known as white hair silver needle, is one of the types of white tea produced in Fujian, China, the surface is full of white velvet slightly fermented tea, from the Song Dynasty green tea three colors of fine buds, silver water buds evolved.

9. Yellow tea

Yellow tea, according to the tenderness of the fresh leaves and the size of the buds, is divided into three categories of yellow tea buds, yellow tea and yellow tea. Yellow tea buds and leaves tender, show hair, flavor mellow, due to the different varieties, in the tea piece selection, processing technology has considerable differences.

10. Hunan black tea

Hunan black tea originated in Anhua, the earliest production in the Zijiang side of the Bao Zhi Yuan, and then transferred to the Zijiang river along the Yazhuping, Huangshaping, selenium state, Jiangnan, small drowning, etc., Jiangnan for the concentration of the quality of the Gaojiaxi and Majiaxi for the most famous. In the past, Hunan black tea production was concentrated in Anhua, and the production area has been expanded to Taojiang, Yuanjiang, Hanshou, Ningxiang, Yiyang and Linxiang.

Tea, (scientific name: Camellia sinensis ? (L.) O. Ktze.), shrub or small tree, shoots glabrous. Leaves leathery, oblong or elliptic, apex obtuse or acute, base cuneate, shiny above, glabrous or initially pilose below, margin serrate, petiole glabrous. Flowers white, petiole sometimes slightly longer; sepals broadly ovate to orbicular, glabrous, persistent; petals broadly ovate, base slightly connate, abaxially glabrous, sometimes pubescent; ovary densely white hairy; style glabrous. Capsule 3-globose or 1-2-globose, 1.1-1.5 cm tall, with 1-2 seeds per globe. Fl. Oct. to Feb. next year.

The wild species is found throughout the mountainous regions of the provinces south of the Yangtze River in China, and is small and tree-like, with large leaves, often more than 10 cm long, and has been widely cultivated for a long time, with great variations in indumentum and leaf shape. Tea can be used as a beverage, contains a variety of beneficial components, and has health benefits.

On October 27, 2017, the World Health Organization's International Agency for Research on Cancer published a preliminary collation of the list of carcinogens for reference, tea in the list of category 3 carcinogens.

Expanded Information:

p>Morphological features

Shrub or small tree, shoots glabrous. Leaves leathery, oblong or elliptic, 4-12 centimeters long, 2-5 centimeters wide, apex obtuse or acute, base cuneate, shiny above, glabrous or initially pilose below, lateral veins 5-7 pairs, margins serrate, petiole 3-8 millimeters long, glabrous.

Flowers 1-3 axillary, white, petiole 4-6 mm long, sometimes slightly longer; bracts 2, caducous; sepals 5, broadly ovate to orbicular, 3-4 mm long, glabrous, persistent; petals 5-6, broadly ovate, 1-1.6 cm long, base slightly coherent, abaxial surface glabrous, sometimes pubescent; stamens 8-13 mm long, basal surface coherent 1-2 mm; ovary densely white hairy; Style glabrous, apex 3-lobed, lobes 2-4 mm long.

Capsules 3-globose or 1-2-globose, 1.1-1.5 cm high, each with 1-2 seeds. Flowering from October to February.

Pest control

1. Pest species: the pests that have a greater impact on the tea tree are mainly the little green leafhopper, mites, aphids, black-spotted whitefly and looper.

2. Preventive measures: these pests must be agricultural control, supplemented by pesticide control.

3. Agricultural control: one is often loosening the soil and weeding in the tea garden to remove the breeding places of pests; the second is to do a good job of winter pruning and clearing the garden, removing the shade, weak, diseased branches, withered branches and leaves, and buried for fertilizer; the third is timely harvesting, take away the eggs in the buds and tips of the insects to reduce the density of the next generation of the insect population.

4. Drug control: to catch the right time to spray, on the small green leafhopper and aphids generally every round of tea new shoots begin to germinate and grow 10-20 days after the start of the spray, 7-10 days and then spray once, available 2.5% deltamethrin 1000-1500 times liquid, 40% of leuprolide emulsions 1000-1500 times liquid and so on. Spray evenly on the back of leaves. For geometrids, spraying must be done before the third instar larvae, and for blackflies, spraying must be done during the egg hatching period, especially to eradicate the first generation, which can be sprayed with 2.5% deltamethrin 1000-1500 times, and so on. Control mites, available 80% diclofenac 1000 times liquid, 75% keflex 4000 times the night spray; winter not picking tea period can be 0.3-0.5 degrees boomerang stone sulfur spray.

Reference:Baidu Encyclopedia - Tea