Classification by color (or production process): green tea, yellow tea, white tea, green tea, black tea and black tea.

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☆ What are the characteristics of tea?

(1) hygroscopicity: Tea contains organic components such as sugar, protein, tea polyphenols and pectin. These components are hydrophilic, which will lead to moisture absorption of tea. The finished tea is a dry product with low water content, so it has strong moisture absorption ability. When the relative humidity of the air exceeds the equilibrium state of tea, tea will absorb water from the air.

(2) Aging: Aging mainly refers to the oxidation of tannin theanine and the change of aroma in tea. Generally speaking, the quality of new tea is higher. With the extension of storage time, tea leaves will have stale flavor, which will not only make the aroma of new tea disappear, but also reduce the astringency and aroma of tea leaves, darken the color of tea soup, reduce the dialysis degree, and obviously reduce the contents of tea polyphenols and solids in tea soup.

(3) odor absorption: odor absorption is odor. Because tea contains high molecular palmitic acid and terpenoids, these compounds have the characteristics of absorbing other odors. Using this characteristic, tea can absorb the fragrance of flowers and make scented tea. When it is put together with other items, it will absorb the odor and it is not easy to make the odor disappear. In severe cases, it will make tea lose its drinking value.

☆ What are the main chemical components of tea?

Tea polyphenols, caffeine, aromatic oil, sugar, protein, pigments, vitamins and minerals.

☆ What are the benefits of drinking tea for the human body?

Tea is rich in nutrients and medicinal ingredients, so it is called healthy drink. Tea contains more than 300 chemical components, many of which are necessary for human body. Insisting on drinking tea is of great benefit to human health. Main functions: (1) promoting fluid production to quench thirst, clearing away heat and relieving summer heat; (2) refreshing the brain, sobering up and strengthening the heart; (3) Help digestion, sterilization and disease prevention.

What's the point of making tea?

Since ancient times, people who are good at drinking tea have always tasted famous tea and good water together. Spring water is generally the best way to make tea, followed by streams, snow water and falling water, followed by running water from rivers and lakes, and finally tap water.

Pay attention to the water quality as well as the water temperature when making tea. As soon as the water for making tea is boiled, it's time to cease fire. Generally speaking, older tea leaves should be brewed directly with boiled water, while younger tea leaves should be brewed with cold boiled water. Specifically, special teas such as oolong tea and Pu 'er tea, bulk black tea, green tea and scented tea should be brewed with boiling water at 100℃, while high-grade black tea and green tea, such as West Lake Longjing, Dongting Biluochun, Junshan Yinzhen and Huangshan Maojian, should be brewed with boiling water until the boiling water is cooled to about 80℃.

☆ What are the main types of tea?

Black tea, green tea, oolong tea, pressed tea and scented tea.

☆ What are the characteristics of black tea? What are its representative varieties?

Black tea is a kind of commercial tea with bright color, fragrance and taste, which is fermented by tea polyphenols with fine buds and leaves. Its main quality characteristics are moist color of dry tea and bright red color of soup.

Its representative varieties; Qi Hong (Qimen County, Anhui Province); Dianhong (Xishuangbanna, Yunnan); Hong Min (Fuding, Fuan, Zhenghe County, Fujian, etc. ); Hongyi (Yidu, Wufeng, Hefeng, etc. In Hubei); Chuan Hong (Yibin, Sichuan); Ninghong (Wuning, Xiushui and other places in Jiangxi); Hong Hu (Pingjiang, Anhua, Taoyuan and other places in Hunan); Yue Hong (from Shaoxing, Zhejiang).

☆ What are the characteristics of green tea? What are its representative varieties?

Green tea is a first-class tea (called Maojian) made from buds, leaves and tender stems of tea trees. It is a refined tea (or finished tea) after shaping and finishing, which keeps the green characteristics of fresh leaves.

Its representative variety: Longjing (Hangzhou West Lake); Flag gun (Hangzhou, Xiaoshan); Biluochun (Jiang

Dongting Mountain in Su Taihu Lake); Xinyang Maojian Tea (Xinyang, Henan); Huangshan Mao Feng (Huangshan, Shexian County, Anhui Province); Lu' an melon slices (Jinzhai, Anhui, Lu' an); Junshan Silver Needle (Junshan, Anyang, Hunan).

☆ According to the processing technology, what kinds of green tea can be divided into?

(1) frying; Fried and twisted tea leaves are called fried green. Stir-fried green has high temperature, compact shape, green soup color and leaf bottom, fresh and sharp aroma, mellow taste and resistance to brewing.

(2) Baking: The tea dried by a frying cage or a dryer is called baking. Baked green tea leaves are loose, the soup is yellow-green, the aroma is not as good as fried green, and the taste is rich.

(3) Sun-drying: it is dried long tea leaves. Sun-dried green aroma is low and stuffy, with Japanese flavor, dark water color and dark leaves, and poor quality.

☆ What are the characteristics of oolong tea and its representative varieties?

Oolong tea belongs to semi-fermented tea, which is between black tea and green tea. It not only has the fresh taste of black tea, but also has the sweet and mellow characteristics of black tea. Oolong tea has a strong appearance, bright blue-gray color, golden and clear tea soup, rich aroma, obvious floral fragrance, like scented tea, strong and refreshing taste, and red edges at the bottom of leaves.

Its representative varieties: Wuyi Rock Tea, Tieguanyin, Narcissus and Taiwan Province Oolong Tea.

☆ What are the appearance characteristics and quality of Longjing tea?

Longjing tea is flat and straight in shape, uniform in size, green in color, with obvious fragrance of tea soup and bright yellow-green in color; Sweet and mellow taste; Fresh olive aftertaste. Green, fragrant, sweet and beautiful reputation. West Lake Lion Peak, Longjing and Tiger Run Yang Jiawu produced in Hangzhou are the most famous.

☆ What are the appearance characteristics and quality of Biluochun?

Biluochun is fluffy in appearance, green in color, curled like a snail, fresh in taste, bitter and sweet in aftertaste, tender and bright in leaves, attractive in aroma and clear in soup color. Location: Dongting Mountain in Taihu Lake.

☆ How to identify the quality of tea from the appearance and quality?

The shape identification of tea mainly depends on rope, crushing, color and purity.

Endoplasmic identification of tea is mainly to examine the aroma, taste, soup color and leaf bottom of brewed tea.

☆ How to identify fake tea leaves?

The identification of fake tea is generally identified from the aspects of fragrance, color, shape and leaf bottom. Fake tea strips are special, have no reticular veins, have no brown color after brewing, have a green odor and other smells, and have a dull color.

How to raise tea?

The purpose of tea cultivation is to maintain the inherent color, aroma, taste and shape of tea. Tea is best stored in low temperature, dry, dark, sealed and odorless environment. Storage time should not be too long, so as to avoid tea aging and stale.

☆ What are the main "Kung Fu Tea" teas? What is the function?

"Kung Fu Tea" tea set consists of 20 sets of purple sand tea sets, which are used when drinking "Kung Fu Tea". The two big ones with lids are called teapots, which are used to make kungfu tea; The other is called Tea Sea, which is used to hold the tea soup poured from the teapot. Tea sea plays an important role in tea tasting. Six short small bowls are called tasting cups, and six tall ones are called smelling cups. Tasting cups are used to taste tea, and smelling cups are used to smell the lingering fragrance of tea. Six oval plates, called coasters, are used to place tasting glasses and smelling cups, and the whole tea set is integrated.

☆ How is Kung Fu tea brewed?

General operation steps of kungfu tea:

(1) Preparing tea, cleaning tea sets, tea towels, tea trays, boiled water, tea ceremony and other necessary articles;

(2) Boiling water is washed into the pot for 3-5 seconds and scalded (called scalding pot);

(3) Pour the boiling water in the pot into the tea sea, then pour the hot water in the tea sea into the teacups (tasting teacups and smelling cups) and heat them;

(4) Put a proper amount of tea leaves into the teapot with a teaspoon;

(5) Pour boiling water into the teapot to make the foam overflow, shake it slightly and cover it before pouring it into the tea sea (you can also put a filter on the tea sea to make the tea soup clearer). This is called warm soaking, which is not drunk at ordinary times. Its main function is to remove impurities and dust from tea.

(6) Flush hot water again, and then pour it into the tea sea;

(7) Pour the tea soup in the tea sea into the fragrant cup;

(8) Tea tasting Pour the tea soup in the fragrant cup into the fragrant cup, then hold the fragrant cup in your left hand and send it to your nose to smell the remaining tea. Take a sip of tea soup from the fragrant cup in your right hand and taste the tea in your mouth.

☆ What utensils are used in tea ceremony?

(1) tea leakage: it is used to put on the teapot, so that dry tea can leak out when it is taken in the teapot;

(2) Tea clips: used for holding wine glasses, scented cups and tea dregs, which are sanitary and convenient;

(3) teaspoon: used to take dry tea;

(4) Tea flow: used to poke the spout, and can also measure the amount of tea or tea soup;

(5) Tea ceremony utensils: used to hold the above four kinds of utensils and have a decorative effect.

☆ Where is the origin of oolong tea? What are the quality characteristics?

Oolong tea originated in Luhua Mountain Area, Shaxian County, Fujian Province. Covered in fog all the year round, it looks like a hovering black dragon from a distance, so the villagers call it "Oolong". The tea produced in this mountainous area is named "Oolong Tea" because of its sweet and humid taste. This kind of tea belongs to semi-fermented tea, that is, green tea. Oolong tea is known as "the beauty of the East" internationally.