Green tea is one of the six non-fermented teas, which is made by picking tender buds, deactivating enzymes, rolling and drying. There are many varieties of green tea, such as Anji White Tea, West Lake Longjing, Hanzhong Xianhao, Zhuyeqing, Mengding Gan Lu, Huangshan Mao Feng and Luan Guapian. Green tea has the remarkable characteristics of clear soup, green leaves and fresh sweetness.

Green tea is the earliest tea in history. The ancients collected wild tea buds and dried them in the sun, which can be regarded as the beginning of green tea processing, at least 3000 years ago.

What kind of tea does green tea belong to?

Green tea belongs to non-fermented tea type and is one of the six major teas, mainly produced in Shaanxi, Zhejiang, Fujian, Yunnan, Henan, Hubei and other places.

It is made of fresh and tender tea buds and tea leaves through the process of deactivation, kneading and drying. Its main varieties are Duyun Maojian, Mengding Gan Lu, Xinyang Maojian, Rizhao Green Tea, Guapian, Biluochun, Anji White Tea and Taiping Monkey Kui.

Classification of green tea

1, stir-fried green tea

Baking green tea is generally done by mechanical or manual movement. According to Bian Xiao, this kind of green tea can be divided into long baking green, round baking green and flat baking green because of its different shapes.

For example, Jiangxi Gougunao tea, the production process sequence is: spreading green, deactivating enzymes, primary kneading, deactivating enzymes, re-kneading, shaping and refining, and drying feet.

Step 2 bake green tea

This kind of green tea is generally baked in an oven and is mostly used for smoking scented tea; There are mainly Mabian Yunwu Tea, Huangshan Mao Feng, Taiping Monkey Kui, Lu 'an Guapian, Jingting Green Snow, Tianshan Green Tea, Jiangshan Green Peony, Emei Mountain Tea and so on. It is said that the aroma of fried green tea is generally not as high as that of fried green tea.

Step 3 steam green tea

The sun-dried green tea is dried in the sun, and the varieties are Qing Chuan, Qian Qing and Guiqing. The best is Yunnan green tea planted with big leaves.

4. Sun-dried green tea

Steamed green tea was first baked by steam, and it was changed to stir-fry at the bottom of the pot from the Ming Dynasty. Both green tea and steamed green tea have faint fragrance and green taste, which is not as fresh and refreshing as pot-fried green tea. Therefore, steamed green tea is generally fried in a pot, and the main variety is Enshi Yulu.