Green tea, English green tea, is one of the main teas in China. Green tea is made from the new leaves or buds of tea trees, without fermentation, through the processes of enzyme fixation, shaping and drying. , and retains the natural substances of fresh leaves, including tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients. The color is green, and the tea soup retains the green style of new tea, hence the name.

Drinking green tea regularly can prevent cancer, reduce fat and lose weight, and also reduce the harm of nicotine to smokers. Green tea is produced in many places in China, including Henan, Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Shaanxi, Hunan, Hubei, Guangxi and Fujian.

2. Black tea

Black tea, black tea in English. During the processing of black tea, a chemical reaction centered on enzymatic oxidation of tea polyphenols occurred. The composition of fresh leaves has changed greatly, and tea polyphenols have decreased by more than 90%, resulting in new components and aroma substances such as theaflavins and thearubigins, which have the characteristics of black tea, red soup, red leaves and sweet and mellow flavor. Qimen black tea is the most famous variety of black tea.

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 China black tea are Rizhao black tea, Qi Hong, Zhaopinghong, Huohong, Dianhong, Yue Hong, Quanchenghong, Su Hong, Chuanhong, Hong Ying and Dongjiang Chuyunxian black tea. 20 13 Chu Yunxian black tea from Dongjiang, Hunan Province won the special prize of "China Teacup".

3.oolong tea

Oolong tea, which belongs to green tea and semi-fermented tea, has a wide variety and is unique to 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.

The pharmacological effects of oolong tea are outstanding in decomposing fat, losing weight, bodybuilding and so on. It is called "beauty tea" and "bodybuilding tea" in Japan. Oolong tea is a unique tea in China, mainly produced in northern Fujian, southern Fujian, Guangdong and Taiwan Province provinces. Sichuan, Hunan and other provinces also have a small amount of production. Oolong tea is mainly exported to Japan, Southeast Asia, Hong Kong and Macao except Guangdong and Fujian provinces, and the main producing area is Anxi County, Fujian Province.

4. White tea

White tea is a kind of micro-fermented tea, which is a wonderful flower in China tea. Because the finished tea is mostly bud head, full of white hair and silver as snow, it is named. One of the six famous teas in China.

White tea is dried in the sun or with slow fire, without enzyme fixation or twisting. It has the quality characteristics of complete appearance buds, full hair, fresh Qing Xiang, clear yellow-green soup color and light sweet taste.

The main producing areas of white tea are Fuding, Zhenghe, Zherong, Xinzhou Old Street, Jiaocheng Tianshan, Songxi, Jianyang and Jinggu in Fujian. The basic technology includes withering, baking (or drying in the shade), picking and blending. The main technology of Yunnan white tea is sun-drying, and the advantage of sun-drying green tea is that the taste maintains the original fragrance of tea. Withering is the key process to form the quality of white tea.

The main varieties of white tea have different standards for picking fresh leaves due to different tea varieties, which are divided into Shoudiya, Tianshan White, Baihao Yinzhen, Bai Mudan and Shoumei (Gongmei).

5.yellow tea

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.

While Jinzhai, Huoshan, Yingshan and Dayeqing in western Anhui are all Huang Da teas. The quality characteristic of yellow tea is "Huangyehuangtang". Yueyang, Hunan is the hometown of yellow tea in China. Yellow tea belongs to light fermented tea, and its processing technology is similar to that of green tea, except that a "yellow blocking" process is added before or after the drying process to promote partial oxidation of tea polyphenols, chlorophyll and other substances. Its processing method is similar to that of green tea.

The production process is as follows: fresh leaves are inactivated and kneaded-stuffy yellow and dried. The processes of fixation, rolling and drying of yellow tea are similar to those of green tea, and the most important process is stuffy yellow, which is the key to form the characteristics of yellow tea. The main method is to wrap the tea leaves after fixation and rolling with paper, or cover them with wet cloth after stacking for several minutes to several hours, so as to promote the non-enzymatic automatic oxidation of tea blanks into yellow under the action of hydrothermal treatment.

6.black tea

Black tea (black tea? Tea), named after the appearance of finished tea is black. Black tea belongs to one of the six major teas and belongs to post-fermented tea. The main producing areas are Guangxi, 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.

The tea-making technology of black tea generally includes four processes: enzyme fixation, rolling, fermentation and drying. According to geographical distribution, black tea is mainly divided into Hunan black tea (Fu tea, Liang Qian tea, black brick tea, Sanjian tea, etc. ), Hubei Blue Brick Tea, Sichuan Tibetan Tea (Border Tea), Anhui Ancient Black Tea (ancha), yunnan black tea (Pu 'er Cooked Tea), Guangxi Liubao Tea and Shaanxi Black Tea (Fuzha Tea).