Six kinds of tea: green tea, white tea, black tea, green tea, black tea and yellow tea. It was put forward by Professor Chen Xun, the late tea master of Anhui Agricultural University. The division of the six major teas is based on the way tea is made. Not according to the appearance and color of tea.
The production process of green tea is: withering-deactivating enzyme-kneading-drying.
So the most important step in this process is the immobilization of enzyme. The function of enzyme fixation is to kill oxidase, peroxidase and other substances in tea, and then the most important substance in tea: polyphenols (mainly tea polyphenols) can not combine with oxygen in the air and oxidize into thearubigins and theaflavins. The tea produced will be green leaves and green soup. We generally call the tea made by this process green tea. The main producing areas of green tea are too wide, and there will be green tea where there are basically mountains. The well-known producing areas are Anhui, Zhejiang and Jiangsu, and the output of Guizhou and Sichuan is also very high.
The production process of white tea is: withering-drying.
White tea is a kind of tea that seems simple but not simple among the six major teas. Simply put, white tea is directly made into tea by drying, and polyphenols (mainly tea polyphenols) are naturally oxidized without artificial control. Unlike green tea, which does not need oxidation at all, black tea does not encourage oxidation, and green tea does not encourage oxidation and prevents oxidation. White tea is very Buddhist, and it is neither encouraged nor opposed. Leaves stretch naturally. White tea is mainly produced in Fujian, and the core producing areas are Fuding, Zhenghe.
Anji White Tea Obviously, Anji White Tea is a kind of green tea produced in Zhejiang. The process is made according to the process of green tea, which has been deactivated, so we classify Anji white tea as green tea according to the process. But why not call Anji green tea but Anji white tea? That's because this is a special tree species, which was discovered by tea farmers by accident. It is because of the problem of chlorophyll synthesis of this tree species that an albino tea tree variety is formed, and its leaves are whiter than ordinary tree species. The green tea made of this white tree species has a particularly high amino acid content, which is particularly fresh and refreshing after drinking, and then it is widely read by the tea family. After planting this tea tree, the income of tea farmers has really increased. With the increase of income, tea farmers prefer to plant this tree species.
Tea Tips: Most folks say that the oxidized part of tea is fermentation, for example, green tea is not fermented, and black tea is completely fermented. But in fact, the fermentation mentioned here should be understood as oxidation in theory, and the pile fermentation of black tea is the real fermentation. The main force in fermentation process is microorganism, while the main force in oxidation process is oxidase, and their physical and chemical properties are completely different.