1. What is green tea?

Green tea is one of the main tea leaves in China, which refers to a beverage made from the new leaves or buds of tea trees without fermentation, and through the processes of enzyme fixation, shaping and drying. The color of the finished product and the brewed tea soup retain the green style of new tea.

2. The origin of green tea

China produces all kinds of green tea. Henan, Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Shaanxi (southern Shaanxi), Hunan, Hubei, Guangxi and Fujian are the main green tea producing provinces in China.

3. The efficacy of green tea

Anti-cancer/anti-aging/anti-virus/refreshing/inhibiting diseases/relieving fatigue/protecting teeth and eyesight/beauty and skin care/diuresis to relieve fatigue/reducing weight and lipid.

4. Preservation of green tea

Precautions for preservation of green tea: low temperature/sealing/protection from light/odor.

5. Preventive measures

People who don't drink all the tea/drink tea on an empty stomach/drink less fresh tea/people with a cold stomach should not drink more/avoid drinking overnight tea/avoid taking medicine with green tea.

Classification of green tea

First, green tea

1, sun-dried green tea

Yunnan, Sichuan and Shaanxi provinces

Step 2 stir-fry green tea

Long-fried green (eyebrow tea): Zhenmei/Gong Xi/Yucha/Pinmei/Xiumei.

Round fried green (pearl tea): flat fried green/Quangang Bai Hui/Yongxi Huo Qing.

Flat fried green (tender fried green): Longjing/Qiqiang/Dafang/Biluochun

Step 3 steam green tea

Yulu, Yangxian tea, cactus tea

Step 4 bake green tea

Ordinary baking: Fujian baking/Zhejiang baking/Huizhou baking/Suzhou baking/Hunan baking/Sichuan baking.

Light green: Huangshan Mao Feng/Taiping Monkey Kui/Shucheng Orchid/Jingting Green Snow/Huadingyun.

Second, common green tea evaluation terms

Appearance annotation

1, thin and tight

The rope is thin and tightly wound, and is used to hold strip-shaped green tea.

2. Slim figure

Tight, thin and long seedlings are used to top green tea.

Step 3: live joints

Tea leaves are tightly rolled and tender, slightly lower than fine tea, and are mostly used for middle and high-grade strip tea.

4. Heavy reality

Tea leaves have a heavy feeling when weighed by hand. As top grade tea, they are tender and tight.

5. Disk

Thick old flat tea, flat pieces often appear in flat pieces.

6. it's plain

Tea is flat and thin, which is more common in low-grade tea and vegetarian tea.

7. Brown rice color

Light green and yellow.

8. Gentle and even

Tenderness, inconsistent shape and size, mostly used for high-grade green tea, but also for leaf bottom evaluation.

9, light green

Light green and fresh, like the color of primary willow leaves, full of vitality.

10, even number

Same size, no stalks and inclusions. It is often used for picking and making good tea, and also for evaluating the bottom of leaves.

Chen Yin 1 1

The color loses luster and darkens, which is more common in aged tea or damp tea. It is also used for the evaluation of soup color and leaf bottom.

12, flat and smooth

The shape of tea is flat, straight, flat and smooth, which is the main feature of high-quality Longjing tea.

13, fat and tender

Bud leaves are fat, the front seedlings are exposed, and the mesophyll is plump, neither coarse nor old, which is mostly used for high-grade green tea and leaf bottom evaluation.

14, Xiao Pang

Bud leaves are hypertrophy, mesophyll is thick, and the shape is plump, which is mostly used for strip tea made by various large-leaf species and also for leaf bottom evaluation.

15, yellow

The color is yellow and dark, which is mostly used for coarse old green tea.

16, silver gray

Tea leaves are light gray and slightly shiny, and are mostly used for velvet with complete appearance. High-grade roasted green tea or semi-roasted and semi-roasted famous green tea with hidden green.

17, dark green

Dry tea is dark green and shiny, which is mostly caused by excessive oiling of middle-grade green tea in spring tea or fried teapot.

18, Green Run

Green and vivid color, full of luster, mostly used for green tea.

19, short break

Tea strips are broken without seedlings, which are mostly caused by excessive twisting or cutting of tea strips.

Step 20 curl

The tea leaves are spirally bent and tightly rolled.

2 1, rough and old

Tea is hard and its veins are convex, and it has lost its tenderness when it germinates. Used for all kinds of coarse old tea, but also for leaf bottom evaluation.

22 years old, short and fat.

The tea body is thick, and it is mostly used for middle and low-grade tea with heavy leaves and fat.

23, rough

The rough shape of tea leaves is not smooth enough, which is more common when making extensive tea. For example, in the process of refining eyebrow tea, the tea that has not been fried is rough.

24, loose

The shape is loose and thick, not a rope. More common in thick and long green tea with insufficient twisting.

Second, the aroma comments

1, tender and fragrant:

Soft, fresh and elegant fragrant tea is mostly used for high-grade green tea with tender raw materials and fine processing.

2, fragrance:

The unique aroma of green roasted tender tea is mostly used for high-grade green tea.

3. Chestnut fragrance:

Also known as tender chestnut fragrance. The sweet smell of ripe chestnut is more common in the production of high-grade green tea and individual varieties of tea with just right temperature.

4, seasonal fragrance:

Tea produced in a certain period has a special aroma, such as autumn tea fragrance.

5, lofty:

Pure and pleasant aroma, more common in high-grade baked green tea and semi-baked and semi-fried green tea that has been quickly dried after enzyme fixation.

6. Have money:

The aroma is high and sharp, strong and lasting.

7. High fragrance:

Smells like fried soybeans. Tea leaves made at high temperature during drying often have high aroma.

8. Pure:

The aroma is normal and pure, indicating that the aroma of tea has neither outstanding advantages nor obvious disadvantages. Used for aroma evaluation of mid-range tea.

9, smoke coke gas/taste:

The smell produced by burning but not completely carbonizing tea leaves is mostly caused by the high temperature of enzyme deactivation. When making tea leaves, it absorbs the smell of smoke coke released by burning tea leaves and is also used for taste evaluation.

10, Lao Huo:

Caramel fragrance/caramel flavor. Often due to the high temperature of tea leaves during drying, some carbohydrates are converted, which is also used for taste evaluation.

1 1, sour gas:

Aroma and smell. The unpleasant sour taste of rotten tea leaves. The improper part of black tea, the tail tea may be sour.

12, peace:

The fragrance is not strong, but it has no coarse and old taste, which is more common in low-grade tea and is also used for tasting.

He Chun 13:

The aroma is pure and normal, but not high.

14, green:

For example, the smell of grass is caused by the lack of necessary transformation of the contents of fresh leaves in the process of making tea, which is more common in green tea made of coarse old fresh leaves with a water-removing machine in summer and autumn and is also used for taste evaluation.

15, old-fashioned/taste:

The aroma and taste are not fresh, which is more common in tea that has been stored for a long time or is wet. It is also used for tasting.

16, foot fire incense:

The aroma of tea leaves is slightly caramel, which is common in products with high drying temperature.

17, Chen stuffy:

The smell is stale and unpleasant. Common in the early green tea production industry is not timely or improper technology, such as the product and two green leaves spread for too long.

18, sulking/smell:

The bad smell of aged leaves is often caused by rain leaves or twisted leaves not drying in time, and is also used for taste evaluation.

Third, the soup color comments

1, bright

Tea soup is clear and transparent, with bright leaf bottom and consistent color, and is also used for leaf bottom evaluation.

2. unusual

Fresh and bright, also used for leaf bottom evaluation.

Step 3 be clear

Clean and transparent, mostly used for high-grade baking green tea.

4. Huang Liang

Huang Liang color, more common in pure aroma, mellow taste of high-grade green tea or long-term storage of famous green tea, but also used for leaf bottom evaluation.

5. Yellow and green

The color is green with yellow, which is very fresh. Mostly used for middle and high-grade green tea and leaf bottom evaluation.

6, light yellow

Pale yellow, mostly used in drying process, and high-grade green tea with high fire temperature or not too fresh is also used for leaf bottom evaluation.

7. red soup

The color of green tea soup is light red, which is mostly caused by improper production technology.

8. Chaos

There are many suspended substances in tea soup, and the transparency is poor, which is more common in poor quality tea that is excessively distorted or rancid.

Fourth, taste comments.

1, green

It tastes green, astringent but not mellow, and is often used in summer and autumn green tea.

2. Bitter taste

Tea soup tastes bitter, which is more common in big leaf green tea made in summer and autumn.

3. Delicious

Delicious taste, harmonious fragrance of tea and soup, more common in high-grade green tea.

Step 4 be gentle

Mild taste is used for high-grade green tea.

5, fresh and cool

Delicious, refreshing and energetic.

6. Convergence; gather

There is a feeling of tightness in the mouth after the entrance of tea soup.

7. Original flavor

Because the contents of fresh leaves are not transformed enough in the process of making tea, they are astringent, which is more common in green tea that is not completely immobilized.

8. Lighting

Tea tastes fresh and soft, and is used for baking green tea with good tenderness.

9. the smell of fire

In the process of drying, the pot temperature or drying temperature is too high, which makes some organic substances in tea transform and produces the smell of fried soybeans.

10, rough

The taste is coarse green, which is mostly used for low-grade tea in summer and autumn, such as five-grade fried green tea in summer, with coarse aroma and rough taste.

1 1, mellow

Tea tastes thick and pure, and is used for middle and high-grade tea.

12, refresh

The strong and weak taste of tea is suitable for softness and refreshing.

13, dull

The taste is light and dull, and the intensity is low.

14, dense

Combination of tea aroma concentration and intensity.

15, alcohol is

The taste is pure and strong.

16, fresh and strong

This tea tastes fresh and refreshing.

17, original

The taste is green and astringent.

18, fresh alcohol

Fresh and sweet.

19, pungent

Tea is strong, astringent but not alcoholic, with a single thin astringency and irritation, which is more common in inferior green tea in summer and autumn.

20. Cooking flavor

Tea lacks freshness and freshness, and it is boring to cook, which is more common in damp and famous green tea.

2 1, concentrated alcohol

Rich and mellow.

Verb (abbreviation of verb) comments on leaf bottom

1, bright

Bright color, more common in fresh, tender, dry high-grade green tea.

2. Green and bright

Green and bright, mostly used for high-grade green tea.

3. Soft

Tender and soft, mostly used for high-grade green tea.

4, red pedicle

The stems and leaves are red at the base, which is more common in green tea and some purple buds formed by improper tea picking methods or fresh leaves spreading for too long.

5. Green and dark colors

The color is dark green and dull, which is more common in rough old green tea in summer and autumn.

6. Zhang Qing

The bottom of the leaf is mixed with dark green fragments. More common in extensive tea making, lack of uniformity and thoroughness. Green tea products with mixed leaves and insufficient kneading.

7. Hua Qing

The bottom of leaves is blue-green or red with green, which is more common in green tea with more anthocyanins in purple buds.

8. Uneven raw and cooked

The bottom of fresh leaves is mixed with old leaves and young leaves, and the degree of inactivation is uneven, such as red stems, red leaves, green leaves and burnt edges at the bottom of green tea.

9, bud leaves into flowers

Buds and leaves are tender and intact.

10, red peduncle and red leaves

The stems and leaves at the bottom of green tea are partially dark red. It is more common that the enzyme activity is not inhibited in time when the enzyme deactivation temperature is too low, which leads to the oxidation of some tea polyphenols into water-insoluble colored substances deposited in leaf tissues.