The six basic knowledge of tea, in fact, there are many kinds of tea in China. The most basic thing is the classification of six kinds of tea. Different teas have different tastes. Let's share the basic knowledge of six kinds of tea. Let's have a look.
Six basic knowledge of tea 1 1, characteristics of green tea (fermentation degree: 0) Clear soup, green leaves and dry tea are green, green or yellow-green, which is easy to change color after being left for a long time or exposed to hot air. The tea soup is yellow-green, fragrant with fresh mung beans, light in taste and slightly bitter. The tea is getting colder and colder. The tea represented by the fixing-rolling-drying process includes Taiping Monkey Kui, Huangshan Mao Feng, Mengding Gan Lu, Longjing and Biluochun.
Characteristics of green tea: green tea is made of fresh leaves, and the production process of green tea mainly includes three processes: enzyme fixation, rolling and drying. The biggest quality characteristic of green tea is "three greens", that is, leaf green, soup green and leaf bottom green.
There are many varieties of green tea, which can be divided into fried green tea and steamed green tea according to the different methods of fixing green tea. According to different drying methods, it can be divided into fried green tea, sun-dried green tea and baked green tea; According to the different quality, it can be divided into famous green tea and bulk green tea. Green tea is divided into fried green, baked green, sun-dried green and steamed green.
2. Green tea (fermentation degree: 10%~70%) is characterized by green leaves with red edges. Dry tea is dark green or greenish brown. Tea soup is honey green or honey yellow. There are floral and fruity aromas, and the taste is mellow, sweet and slightly bitter. Processing fresh leaves-withering-fixing-rolling-drying represents tea Tieguanyin, frozen top oolong tea, Dahongpao and northern Fujian.
Green tea originated in Fujian province and has a history of 1000 years. Green tea can be traced back to Beiyuan tea in Song Dynasty. Green tea is one of the special teas in China. It combines the characteristics of green tea and black tea, with both the fragrance of green tea and the rich floral fragrance of black tea. The biggest feature of green tea is the "green leaves and red edges" at the bottom of the leaves after brewing.
Green tea can be divided into northern Fujian oolong tea, southern Fujian oolong tea, Guangdong oolong tea and Taiwan Province oolong tea according to different producing areas and production techniques.
3. White tea (fermentation degree: 10%) is characterized by green leaves, red tendons, dry tea color, white shade of green, covered with white spots, fragrant ivory color of tea soup, light flavor, fresh taste, sweet and cold tea. It has the function of clearing away heat and relieving summer-heat. Processing fresh leaves-withering-drying represents white spots, silver needles, Bai Mudan, longevity eyebrows and so on.
White tea is the main tea species in China, which evolved from tricolor fresh buds and silver silk water buds in Song Dynasty. The biggest feature of white tea is "white soup with silver leaves". White tea can be divided into bud tea and leaf tea according to the variety of tea trees and the picking of fresh leaves. Bud tea mainly includes white needles, and leaf tea mainly includes Bai Mudan, Shoumei and Gongmei. White tea is divided into white bud tea and white leaf tea.
4. Yellow tea (fermentation degree: 65,438+00%) is characterized by yellow soup, fragrant yellow leaves, pure taste, sweet taste, cool tea, fresh leaves-deactivation-rolling-stuffy yellow-drying, representing yellow buds on the top of tea, Junshan silver needle and so on.
Yellow tea is a unique tea in China, and its main characteristics are "yellow soup and yellow leaves". The classification of yellow tea can be divided into three categories according to the tenderness of fresh leaves and the size of bud leaves, namely yellow bud tea, yellow small tea and yellow tea. The representatives of yellow bud tea mainly include Junshan Yinzhen, Mengding Huangya and Huoshan Huangya. The representatives of Huangxiaocha are Beigang Maojian, Luyuan Maojian, Pingyang Tanghuang and Ulsan Baimaojian. The representatives of huangda tea are Huoshan huangda tea and Guangdong Dayeqing lamp.
5. Black tea (fermentation degree: 100%) is characterized by red soup, red leaves and dry tea. Tea soup is vermilion, with strong maltose and caramel fragrance. The tea is mild in nature and has low nerve excitation effect. Warm stomach processing of fresh leaves-withering-rolling-fermentation-drying represent teas such as Qicha, Yunnan Red, Ninghong and so on.
Black tea is a kind of fully fermented tea, which is refined through a series of technological processes such as withering, rolling (cutting), fermentation and drying. Withering is an important process in the primary processing of black tea, which is called "black tea" in the primary processing. Black tea is named after the tea soup and leaf background color are red after brewing dry tea.
The main varieties of black tea in China are Rizhao Black Tea, Qi Hong, Zhaopinghong, Huohong, Dianhong, Yue Hong, Quanchenghong, Quanchenglv, Su Hong, Chuanhong, Hong Ying and Dongjiang Chuyunxian Black Tea, among which Qimen Black Tea is the most famous. In 20 13, Hunan Dongjiang Chuyunxian Black Tea won the "China Tea Cup" special prize.
6. Black tea (fermentation degree: post-fermented tea, which will change with time) Dry tea is dark brown soup color, orange yellow or brown fragrance, with mellow and sweet taste. The fresh leaves are gently processed-deactivating enzymes-initial kneading-heap fermentation-re-kneading-drying represents tea Ya 'an Tibetan tea, Zongye tea, bitter pomelo tea, Pu 'er tea and Anhua black tea.
Black tea is the oldest raw material in the six major teas, and the color of the finished tea is dark brown or dark, mainly because of the long accumulation and fermentation time. Black tea can be divided into Hunan black tea, Sichuan edge tea, Hubei old green tea and Yunnan-Guizhou black tea according to different producing areas and production techniques.
Six basic knowledge of tea 2 black tea
Basic information
Chinese name: black tea
English name: black tea
Tea: completely fermented
Features: It is named after the color of dry tea, the brewed tea soup and the red color of leaves.
Overview information
Black tea is made of tea suitable for making this product, and is refined through typical technological processes such as withering, rolling, fermentation and drying.
During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols took place, and the chemical components in fresh leaves changed greatly. Tea polyphenols decreased by more than 90%, resulting in new components such as theaflavins and thearubigins. Compared with fresh leaves, the aroma substances increased obviously. Therefore, black tea has the characteristics of black tea, red soup, red leaves and glycol. The main black teas in China are Qimen Black Tea, Zhenghe Gongfu, Hong Min Gongfu, Tan Yang Gongfu, Dianhong Gongfu, Jiuqu Hongmei, Ninghong Gongfu and Ihonong Gongfu. Qimen black tea is the second most famous tea in China.
green tea
Basic information
Chinese name: green tea
English name: green tea
Tea: Unfermented
Features: The color of finished tea, brewed tea soup and leaf bottom is mainly green.
Overview information
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 fresh leaves and the natural substances in fresh leaves, in which tea polyphenols and caffeine retain more than 85% of fresh leaves and about 50% of chlorophyll, with less vitamin loss. Drinking green tea regularly can prevent cancer, reduce fat and lose weight, and also reduce the harm of nicotine to smokers. China's green tea mainly includes: West Lake Longjing [2], Dongting Biluochun, Huangshan Mao Feng, Xinyang Maojian, Lushan Wu Yun, Luan Guapian, Taiping Monkey Kui and so on.
oolong
Basic information
Chinese name: oolong tea (green tea)
English name: oolong tea
Tea: semi-fermented
Overview information
Oolong tea, also known as green tea, has a wide variety, and is a tea with distinctive China characteristics among several major teas in China. Oolong tea is a kind of tea with good quality after picking, withering, shaking, frying, rolling and baking. Oolong tea evolved from Gongchalong Formation and Fengbing in Song Dynasty and was created around 1725 (Yongzheng period of Qing Dynasty). After tasting, the teeth and cheeks remain fragrant, and the aftertaste is sweet and fresh.
Yellow tea
Basic information
Chinese name: yellow tea
English name: yellow tea
Tea: slightly fermented
Overview information
Yellow tea is a specialty of China. According to the size of fresh leaves and old buds, it is divided into yellow bud tea, yellow small tea and yellow tea. Yellow bud tea mainly includes Junshan Yinzhen, Mengding Huangya, Huoshan Huangya and Yuanan Huangcha. Such as Weishan Maojian tea, Pingyang Tanghuang tea and Ya 'an yellow tea. It's all yellow tea. After the impoundment of the Three Gorges reservoir area, the Zigui mountain area has been shrouded in fog all the year round, forming a unique Zigui yellow tea, which also belongs to Huangxiaocha.
Dark tea
Basic information
Chinese name: black tea
English name: black tea
Tea: After fermentation
Overview information
Black tea is named for its black appearance. Black tea belongs to one of the six major teas and belongs to post-fermented tea. The main producing areas are Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and other places. Black tea used in traditional black tea has a high maturity and is the main raw material for pressing pressed tea.
white tea
Basic information
Chinese name: white tea
English name: white tea
Tea: slightly fermented
Overview information
White tea belongs to micro-fermented tea, which is a traditional famous tea created by Chinese tea farmers. One of the six famous teas in China. It refers to a kind of tea that is picked and processed only by sun drying or slow fire drying without fixing and twisting. It has the quality characteristics of complete appearance buds, full hair, fresh and tender Qing Xiang, clear yellow-green soup color and light sweet taste. It belongs to micro-fermented tea and is a wonderful flower in China tea. Because its finished tea is mostly bud head, full of white hair and silver as snow, it is named.
Basic knowledge of six major teas 3 Characteristics and technology of six major teas
1, green tea (clear soup green leaves)
It is a kind of tea with the largest output in China, and its variety ranks first in the world. It accounts for about 70% of green tea trade in the world tea market.
Main types: steamed green tea, sun-dried green tea, baked green tea and fried green tea.
Quality characteristics: It has the quality characteristics of "clear soup and green leaves", with green color, Gao Shuang inner aroma, green and bright soup color, pure and refreshing taste, rich convergence and light green leaves.
Technological process: picking fresh leaves, spreading and drying, deactivating enzymes, rolling (shaping) and drying.
Representative products: Luan Guapian, Taiping Monkey Kui, Dongting Biluochun, West Lake Longjing, Xinyang Maojian Tea, Anhua Pine Needle, Mengding Xueya, Anji White Tea, etc.
2. White tea
Traditional white tea is named because it is fluffy and covered with white hair.
Main types: white bud tea and white leaf tea.
Quality characteristics:
Tea buds are complete, natural in shape, with exposed white hairs, fresh in aroma, mellow in taste and durable in soaking.
Technological process: picking fresh leaves-withering (sun drying)-drying.
Main producing areas: Fuding, Zhenghe and other places in Fujian.
Representative products: Bai Hao Yinzhen, Bai Mudan, Gongmei, Shoumei, etc.
3. Yellow tea (yellow soup and yellow leaves)
Main types: yellow bud tea, yellow bud and yellow bud.
Quality characteristics:
"Yellow in color, yellow in soup and yellow at the bottom of leaves", with golden appearance, pointed dew, strong buds and fat leaves, orange in soup color, high aroma and mellow and refreshing taste.
Technological process: picking fresh leaves-deactivating enzymes-rolling-yellowing-drying.
Representative products:
Yellow bud tea-silver needle in Junshan, Yueyang, Hunan, yellow bud in Mengding, Sichuan, and yellow bud in Huoshan, Anhui.
Huangxiaocha —— Maojian in Weishan, Ningxiang, Hunan and Maojian in Beigang, Yueyang, Hunan.
Huang Da Tea-Guangdong Dayeqing Tea and Anhui Huoshan Huang Da Tea
4. Green tea (green leaves and red edges)
Green tea belongs to semi-fermented tea, that is, a kind of tea whose leaves are slightly red after proper fermentation, which is between green tea and black tea. Both the freshness of green tea and the sweetness of black tea.
Main types: northern Fujian oolong tea, southern Fujian oolong tea, Guangdong oolong tea and Taiwan Province oolong tea.
Quality characteristics: Mature counterpart leaves are used as raw materials, with mellow taste, rich aroma and exquisite "lasting appeal", and the bottom of leaves has obvious characteristics of green leaves and red edges.
Technological process: picking fresh leaves, withering, deactivating enzymes, frying, rolling (molding) and drying.
Representative products:
Oolong in northern Fujian: Wuyi Rock Tea (Dahongpao, Narcissus, Cinnamomum cassia, Luohan, Celosia cristata, Water Turtle)
Oolong in southern Fujian: Tieguanyin, Lan Qi and Huang Jingui
Guangdong Wulong: Phoenix Danzong, Phoenix Narcissus and Lingtou Danzong.
Taiwan Province oolong tea: frozen top oolong tea, covered with seeds.
5. Black tea (red leaves and red soup)
When black tea is processed, it withers directly, so that the fresh leaves lose some water, and then it is kneaded and fermented, so that the tea polyphenols contained in it are oxidized and become red compounds.
This compound is soluble in water and insoluble in water, but it accumulates in leaves, thus forming red soup and red leaves.
Main types: Competition black tea, Kung Fu black tea and black broken tea.
Quality characteristics: Dry tea has moist color, mellow taste, bright red soup color and maltose or caramel fragrance.
Technological process: fresh leaves picking-withering-rolling-fermentation-drying.
Representative products:
Small black tea-Zhengshan small tea and tobacco small tea (Jin Junmei is the top variety of Zhengshan small tea)
Kung Fu Black Tea —— Dianhong, Qi Hong, Hong Min, Hong Hu and Ninghong
Red broken tea, broken tea, slice tea, tail tea.
6.black tea
Main types: Hunan black tea, Hubei old green tea, Sichuan border tea and Yunnan-Guangxi black tea.
Quality characteristics: the color of dry tea is dark brown or yellowish brown; The soup color is orange yellow, orange red or amber; The leaves are yellow-brown, dark brown and shiny. The taste is mellow and smooth; Old tea is mellow, smooth, sweet and durable, and has the fragrance of aging and medicine.
Processing procedure: picking fresh leaves-deactivating enzymes-rolling-stacking-drying (black tea production process).
The finished black tea needs refining again.
Representative products:
Anhua Black Tea: Fuzhuan Tea, Black Brick Tea, Flower Brick Tea, Flower Roll Tea, Tianjian Tea, etc.
Hubei black tea: blue brick tea
Sichuan Side Tea: Kang Brick, Square Tea and Round Tea.
Yunnan Guangxi black tea: Yunnan Pu 'er, Guangxi Liubao tea.
Storage of Six Kinds of Tea
In order to maintain the activity and taste of tea, the late storage of tea is also particular.
Three principles of tea storage: dry, dark and odorless.
Green and yellow tea: dark, low temperature, dry, sealed and odorless.
Green tea: dark, low temperature, dry and tasteless.
Black tea: dark, normal temperature, dry and tasteless.
White tea: dark, normal temperature, dry, no odor.
Black tea: dark color, normal temperature, dry, ventilated and odorless.