Chinese tea classification
1. Green tea: This is the most productive type of tea in my country, and its variety of patterns ranks first in the world. Green tea has the characteristics of high fragrance, mellow taste, beautiful shape and resistance to brewing. The production process goes through the process of finishing, rolling and drying. Due to the different drying methods during processing, green tea can be divided into fried green tea, roasted green tea, steamed green tea and sun-dried green tea. Green tea is the most productive type of tea in my country, and 18 tea-producing provinces (regions) all produce green tea. The number of green tea varieties in my country ranks first in the world, and exports tens of thousands of tons per year, accounting for about 70% of the world's green tea trade volume. my country's traditional green teas, eyebrow tea and pearl tea, are highly fragrant, mellow, beautiful in shape and resistant to brewing, and are well received by consumers at home and abroad.
2. Black tea: The difference between black tea and green tea lies in the different processing methods. When black tea is processed, it is not degraded and withered, causing the fresh leaves to lose some of the moisture, and then twisting (kneading into strips or cutting into pellets), and then fermenting to oxidize the tea polyphenols contained in it and turn it into red compounds. Part of this compound is soluble in water, and part of it is insoluble in water, and accumulates in the leaves to form red soup and red leaves. There are three main types of black tea: Souchong black tea, Gongfu black tea and broken black tea.
3. Green tea (Oolong tea): It is a semi-fermented tea, that is, properly fermented during production to make the leaves slightly reddish. 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 the middle of the leaves are green and the edge of the leaves are red, it is called "green leaves with red borders".
4. Yellow tea: In the process of making tea, yellow leaves and yellow soup are formed after being filled with yellow leaves. It is divided into "Yellow Bud Tea" (including Junshan Yinya in Dongting Lake, Hunan, Ya'an, Sichuan, Mengding Huangya in Mingshan County, and Huo Neiya in Huoshan, Anhui) and "Yellow Tea" (including Beigang in Yueyang, Hunan, and Weishan in Ningxiang, Hunan Maojian, Pingyang Huangtang in Pingyang, Zhejiang, Luyuan in Yuan'an, Hubei), and "Huangdacha" (including Dayeqing in Anhui, Huoshan Huangdacha in Anhui).
5. Dark tea: The raw materials are rough and old, and the fermentation time is longer during processing, making the leaves dark brown. There are "Hunan Black Tea", "Xianyang Jingwei Tea", "Hubei Old Green Tea", "Guangxi Liubao Tea", Sichuan's "West Roadside Tea", "South Roadside Tea", Yunnan's "Tight Tea", "Bian tea", "fang tea" and "round tea" and other varieties.
6. White tea is a specialty of our country. It does not stir-fry or knead during processing, and only dry the delicate leaves with hairy backs in the sun or use a slow fire to keep the white hairs intact. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian. There are several kinds of "Silver Needle", "White Peony", "Gongmei" and "Shoumei".
7. Reprocessed tea: The product that is reprocessed from the basic teas-green tea, black tea, oolong tea, white tea, yellow tea, and dark tea, is called reprocessed tea. It includes scented tea, pressed tea, extracted tea, fruit tea and medicinal health tea, etc., each with different tastes and effects.
Representative teas: scented teas include jasmine tea and pearl orchid tea; pressed teas include Tuocha and Liubao tea; instant teas include Lvyuan brand instant tea.
Classified by season 1. Spring tea-refers to the tea that was harvested from late March to mid-May of that year. In spring, the temperature is moderate, the rainfall is sufficient, and the tea trees have been recuperating in winter for half a year, making spring tea buds plump, green in color, soft in leaf texture, and rich in vitamins, especially amino acids. It not only makes the spring tea taste fresh and fresh, but also has a pleasant aroma and health care effect. (Such as Lu'an melon slices)
2. Summer tea----refers to the tea leaves collected from early May to early July. The summer weather is hot. The new shoots and leaves of the tea plant grow rapidly, so that the content of the water extract that can dissolve the tea soup is relatively reduced, especially the reduction of amino acids. The taste and aroma of tea soup are not as strong as spring tea. Because the content of bitter and astringent anthocyanins, caffeine, and tea polyphenols are more than spring tea, it not only increases the color of purple buds and leaves, but also has a bitter taste. (Such as Pu'er tea)
3. Autumn tea—the tea that is harvested after mid-August. The climatic conditions in autumn are between spring and summer. Tea trees grow through the second season of spring and summer, and the contents of new shoots are relative, which reduces the different sizes of leaves, the bottom of the leaves is brittle, the color of the leaves is yellow, and the taste and aroma appear relatively peaceful. (Such as Tieguanyin)
4. Winter tea ---- about the beginning of the late October. Winter tea is grown after the autumn tea is picked and the climate gradually turns cold. Because the new shoot buds of winter tea grow slowly and the content gradually increases, it has a mellow taste and strong aroma. (Such as frozen top oolong)
Deutsch
Espanol
Francais
Italiano
Portugues
Japanese
Korean
Arabic
Russian
Indonesian
Vietnamese
