1, oolong tea: Iron Goddess of Mercy, golden osmanthus, Wuyi Rock Tea (including Dahongpao, water golden turtle, white cockles, iron Luo Han, Wuyi cinnamon, Wuyi Narcissus), Zhangping Narcissus, Zhangzhou Huangya Qilan, Yongchun Buddha's hand, Taiwan Freeze Top Oolong, Guangdong Phoenix Narcissus, Phoenix mono-fir and so on.

2, black tea: Zhengshan Xiaojiao, Jinjunmei, Yinjunmei, Tanyanggongfu, Keemungongfu, Ninghong and so on.

3, green tea: Longjing, Bijou Chun, Huangshan Mao Feng, Nanjing rain tea, Xinyang Mao Jian, Mount Lu Yunwu tea.

4, white tea: Junshan silver needle, white silver needle, white peony, Gongmei, Shoumei and so on.

5, black tea: Pu-erh tea, Por brick tea, six fortress tea.

6, yellow tea: Huoshan yellow bud, Mengshan yellow bud, etc..

The degree of oxidation of tea polyphenols in the order of the initial tea is divided into green tea, yellow tea, black tea, green tea, white tea, black tea and other six major types of tea. But there is a need to ask the owner of the question is asked in the tea on behalf of the tea or tea on behalf of the meaning?

There are two very popular tea in the process of being accepted and recognized by the people gradually spread and evolved

green tea on behalf of the yes, black tea on behalf of the no

green tea on behalf of the friendship, black tea on behalf of the meaning of love and so on, but the other types of tea is not yet the exact meaning. Before saying that various types of tea on behalf of the tea, first of all to make a point, on behalf of the most of the meaning, but not a single kind of tea on behalf of all the characteristics.

Yellow tea according to the tenderness of fresh leaves and bud size, divided into yellow bud tea, yellow small tea and yellow tea three categories. The representative tea of yellow tea are Mengding yellow bud, Huoshan yellow bud.

Black tea can be divided into three categories in terms of production method: work black tea: the masterpiece of Chinese black tea. In the initial production time is not chopped, and attaches great importance to the tight and meticulous tea, complete and consistent, so the overall quality of flavor is extremely beautiful and elegant. Can be divided into two kinds of large-leaf work and small-leaf work, the former to tall large-leaf arbor varieties of tea made of Dianhong work, Zhenghe work as a representative; the latter made of small-leaf species of shrub type, to Keemun work, Yihong work as a representative. Small species of black tea: Fujian Province specialties, divided into Zhengshan small species, outside the mountain small species, the latter for the non-Fujian star village of other tea-producing places to Zhengshan small species of small species of black tea made in the way. Broken black tea: After the rise of machine-made black tea in South Asian countries all over the world, China also began to develop this technology, with black tea producing areas all over China, mainly for export. The better known tea models, there are mainly Keemun, Zhengshan Xiaojiao and Dian Hong and other three:

Black tea because of the color of the tea black and brown and named, generally to the more coarse old tea as raw materials, by killing, kneading, stacking color, drying process made. The tight tea of black tea is a necessity of life for Tibet, Mongolia, Uygur and other nationalities. The main representative of the black tea tea are as follows: black tea - six fort tea: produced in the six fort mountainous area in the northwest of Cangwu County, Guangxi Zhuang Autonomous Region. The production of Black Tea - Liu Bao Tea is divided into fresh leaves withering, kneading, chopping, stacking, drying and other processes. Black Tea - Six Fort Tea is characterized by "steam" system, that is, the drying of the tea leaves, graded and then put into a large barrel of steam soft, and then spread into the special square bottom round body-shaped bamboo basket, into the warehouse natural drying, and finally stored for a month or two for the aging, that is, for the finished product. Black tea - Liu Bao tea soup color red and thick, taste thick and mellow, with betel nut aroma, unique flavor. It has the effect of clearing heat and moistening the lungs, eliminating stagnation and removing stagnation. Black Tea - Yunnan Puerh Tea, produced in Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. Xishuangbanna used to be under the jurisdiction of Pu'er County, and the tea produced was distributed by Pu'er County, hence the name. Pu'er tea picking process and its character: the initial gross tea is divided into spring, summer, fall three specifications. Spring tea is divided into spring tip, spring in the spring, spring tail three levels; summer tea is also known as two water; fall tea is called valley flower. Pu'er tea with spring tip and valley flower quality is the best. With its fresh leaves as raw materials, made by a special process of Pu-erh tea, strong flavor, resistance to brewing, yellow and bright soup, aroma and flavor mellow and strong. The varieties of loose tea and loose tea processing molded cuocha, square tea and other tight tea. Scattered tea shape fat, straight, intact, color black or brown, soup color red, thick and bright, taste mellow and sweet, with a special Chen aroma, storage, the more the more fragrant known for cooking and drinking. Pu-erh tea has obvious medicinal effects, sobering up the first, eliminating food and diseases, clearing the stomach and generating fluids. Black tea - Hunan black tea, the early production is mainly concentrated in Anhua, has been expanded to Taojiang, Yuanjiang, Hanshou, Ningxiang, Yiyang and Linxiang and other places. The production of Hunan black tea is made through a process of greening, initial kneading, coloring, re-kneading and drying. Generally divided into four grades, high-grade tea is more tender, low-grade tea is more coarse and old. The first grade of tea is tightly rolled, round and straight, with tender leaves and dark color. The second grade tea is still tight, and the color is black and brown and still moist. Third grade tea is less tight, loach strips, pure color is bamboo leaf green with purple oil color or willow green color. The fourth level tea leaves are wider and thicker than the old ones, the cords are loose and flat and wrinkled, and the color is yellowish-brown. The inner quality of Hunan black tea requires mellow fragrance, with pine smoke, no coarse astringent flavor, soup color is orange and yellow, and the bottom of the leaf is yellowish brown. Hunan black tea as raw materials for the production of pressed tea, black brick tea produced by Baishaxi Tea Factory, brick tea, Yiyang Tea Factory production of special Poria tea, Anhua Tea Factory production of Xiangjian tea and so on.

White tea is a micro-fermented tea, one of the six major types of tea in China, mainly produced in Fuding City, Zhenghe County, Jianyang County, Jian'ou County and other places in Fujian Province. Its quality is characterized by: full of white tea, light soup color, taste fresh and mellow, and fragrance. The basic processing technology is sun-drying or low-temperature drying directly after withering. Due to the different raw materials of the fresh leaves, it can be divided into 5 types: White Hair Silver Needle, White Peony, Gong Mei, Shou Mei and New White Tea, among which White Hair Silver Needle is divided into 1st, 2nd and 3rd grade, White Peony is divided into Advanced White Peony and 1st, 2nd and 3rd grade, Gong Mei is divided into Premium Gong Mei and 1st, 2nd and 3rd grade, and New White Tea is divided into Premium New White Tea and 1st, 2nd and 3rd grade. White tea is processed without stir-frying or kneading, and only the tender, velvety leaves are dried in the sun or over a gentle fire, leaving the white velvet intact. White tea is represented by silver needle, white peony, gongmei and shoumei.

Green tea refers to take the new leaves of the tea tree, unfermented, after killing, kneading and wringing, drying and other typical processes, the color of its finished products, after brewing the tea broth more preserved the green color of the main tone of fresh tea leaves. Drinking green tea can prevent cancer and lower blood fat, and prevent computer radiation. Smokers can reduce nicotine damage. Green tea on behalf of the tea:First, Longjing tea famous at home and abroad, according to the origin of the lion, dragon, cloud, tiger, that is, the lion's peak, Longjing, Yunqi, tiger run four places, the Republic of China after the production of Meijiawu has been greatly improved. In the past, people divided the quality ranking of Longjing tea according to the different qualities of the five places of origin, namely, Lion, Dragon, Cloud, Tiger and Plum. After the liberation, Longjing tea was widely planted in Zhejiang Province, with varying qualities, and is now uniformly divided into Xihu Longjing, Qiantang Longjing and Yuezhou Longjing, with Xihu Longjing having the best quality. Longjing tea is flat and smooth in appearance, and enjoys the reputation of "four greats": green color, lush fragrance, mellow taste and beautiful shape. High-quality Longjing tea, usually picked before the Qingming for the best, known as the Mingqian tea; Valley rain before the picking a little worse, known as the rain before the tea, and after the rain is not the best. Ming Tian Yiheng had "cooking and frying gold buds, do not take after the rain," the words. Second, Biluochun produced in Jiangsu Province, Suzhou City, Taihu Lake Dongting Mountain, Biluochun tea tightly knotted, curled like a snail, white hair exposed, silver green hidden Cui, leaf buds young and tender, after brewing the tea flavor Xu Xu stretching, up and down, the tea water silver clear turquoise, fragrant, cool and sweet flavor, fresh and refreshing, as early as the end of the Tang and Song Dynasty will be listed as a tribute. Suitable for home office tea. Third, Huangshan Mao Feng divided into special grade and one to three. Represented by the special grade. Below the third level is Shexian baking green. Premium tea in the early morning to the valley rain before picking, to a bud and a leaf for the standard, locally known as the "sparrow's mouth slightly open". Fresh leaves are picked and spread out, and picking, to remove the old, stems, miscellaneous. The quality of Maofeng picked on a sunny day is best, and should be killed on the same day, baking, the fresh leaves made into gross tea (now picked now), and then properly preserved. Before sale, still have to be picked to remove impurities, and then re-fire, to achieve the tea aroma through the hair, and then packaged and sealed while hot, to be sold. Premium Huangshan Maofeng thin flat cord, shaped like "bird's tongue", with golden yellow fish leaves (commonly known as "tea shoots" or "gold piece", different from other Maofeng one of the characteristics); buds fat, uniform, More hair; aroma fresh and long; taste fresh and thick, mellow, sweet aftertaste; soup color is clear and bright; leaf bottom is tender yellow and fat, even bright into a flower. Describe the quality characteristics of Huangshan Mao Feng, available in eight words: high fragrance, taste mellow, soup clear, color run. Fourth, Xinyang Mao Jian, also known as "Yu Mao Feng". Produced in xinyang city, henan dabie mountainous area (mainly concentrated in the mountainous areas), because of the straight straight line sharp, velvet hair exposed, and produced in xinyang, henan province, so named "xinyang maojian". 1958 rated one of the top ten national tea, xinyang maojian high quality, appearance fine show straight, show peak seedling, the color of emerald green, the white hair all over the place. Inside the soup color tender green, bright, aroma tender high fresh, leaf bottom tender green bright, tender, uniform. The special grade is unfolded as a bud and a leaf at the beginning of spreading. Xinyang Mao Jian's color, aroma, taste, shape has a unique personality, its color is bright, clean, free of impurities, elegant, fresh aroma, taste fresh, mellow, sweet, from the appearance of the uniform, bright green gloss, white hair obvious. The appearance of fine, round, light, straight, more white hair, color emerald green, punch high lasting fragrance, taste mellow, sweetness and shengjin, soup color bright and clear. High-quality Xinyang Mao Jian soup color tender green, yellow-green or bright, flavor fragrance, poor quality Xinyang Mao Jian soup color dark green, turbid dark, no tea flavor. Fifth, Anji white tea, Zhejiang tea for the rising star. White tea is one of the six tea categories. But Anji white tea, is made of green tea processing technology, is a green tea, its white, because of its processing raw materials from a kind of young leaves all white tea tree. Anji white tea is shaped like a phoenix feather, leaf jade white, stem veins green, fresh and sweet visual and taste enjoyment. The dry tea is bright green and slightly golden yellow, with high and fresh aroma, and the appearance is fine and neat. Drinking Anji white tea first smell, and then look at the soup color and the cup floating up and down the jade white transparent orchid-like buds and leaves, and then a small mouth to drink, the tea taste fresh and crisp, sweet aftertaste, mouth and mouth. Anji white tea is different from other teas, in addition to its fresh and mellow flavor, aroma and elegance, leaf transparency and stem veins of green is its unique characteristics.

Green tea, also known as oolong tea, is a semi-fermented tea, is one of the major types of tea in China, unique and distinctive characteristics of the tea category. Oolong tea is after killing, shriveling, shaking, semi-fermentation, baking and other processes to produce excellent quality tea. Oolong tea evolved from the Song Dynasty tribute tea dragon ball, phoenix cake, created in 1725 (Qing Dynasty Yongzheng years) around. After tasting the teeth and cheeks, the aftertaste is 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". 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 divided into Guangdong Oolong Tea, Taiwan Oolong Tea and Fujian Oolong Tea according to different places of origin. Its harvesting is characterized by picking fresh flavors of a certain maturity, made after withering, greening, killing, kneading and drying, and the key process to form its quality is greening. Oolong tea is a representative of Chinese tea, and its transparent amber-colored tea juice is its characteristic. Oolong tea is a semi-fermented tea, i.e. it is made with proper fermentation to make the leaves slightly red, and it is a kind of tea between green tea and black tea. It has the freshness of green tea and the sweetness of black tea. Because of its leaves in the middle of the green, the edge of the leaf is red, so there are "green leaves red edge" of the name. But in fact, oolong tea is just a general term, but also can be subdivided into many different categories of tea. For example: Narcissus, Huangdan (golden osmanthus), Benshan, hairy crab, Wuyi Rock Tea, frozen top oolong, cinnamon, qilan, rooibos incense, phoenix single fir, phoenix daffodil, Lingtou single fir, color species, etc. and is suitable for seafood food with Tieguanyin, and so on, a variety of types. The representative teas of oolong tea are Tieguanyin, Dahongpao and Cinnamon.

The specific knowledge of each type of each section requires you to read the Baidu encyclopedia and refer to the relevant information to learn. Need to say is that different types of tea in different regions of the brewing method is not the same will also appear to be very different, and today's tea therapy is a combination of traditional tea culture in the combination of ancient Chinese medicine, a variety of tea health care products such as blood pressure lowering Ge Ge Ge fruit tea and so on endless, as if the gushing, and the tea's long history of the tea also determines the tea ceremony tea ceremony of the abundance of the tea ceremony, and even more so after the traditional Chinese medicine and tea therapy plus the three-way development of the tea culture. Intermingling development.