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How to distinguish black tea from green tea
Question 1: How to distinguish black tea from green tea? The water soaked in green tea is green, and the water soaked in black tea is reddish brown, which is the easiest way to distinguish them. And green tea is cool, suitable for drinking in summer, and black tea is hot, suitable for drinking in winter.

Question 2: How to tell whether tea is black tea or green tea? Tea is divided into black tea and green tea, not because there are black tea and green tea before processing, but because there are black tea and green tea during processing.

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Black tea is made by fermentation. After the fresh tea leaves were fermented by kneading, the chlorophyll in the tea leaves was destroyed and the green color disappeared, and the tannic acid contained in the tea leaves was oxidized to red by oxidase. This is why black tea is red.

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Green tea is made without fermentation. People put fresh tea leaves in an iron pot and heat them quickly, so that only the water in the tea leaves is evaporated and chlorophyll is not completely destroyed.

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Black tea and green tea taste different. Black tea is not as astringent as green tea because it solidifies tannic acid during fermentation. Green tea is more fragrant than black tea because it retains aromatic oil.

Question 3: The difference between black tea and green tea-non-fermented tea (zero-degree fermentation) Longjing tea, Biluochun. This is a kind of tea with the largest output in China, and its variety ranks first in the world. Green tea has the characteristics of high aroma, mellow taste, beautiful appearance and resistance to brewing. Its production process includes the processes of enzyme fixation, rolling and drying. Due to the different drying methods in the processing, green tea can be divided into fried green tea, baked green tea, steamed green tea and sun-dried green tea. All tea-producing provinces (regions) in China 18 produce green tea. China has the largest variety of green tea in the world, exporting tens of thousands of tons every year, accounting for about 70% of the green tea trade in the world tea market. China traditional green tea-plum tea and pearl tea, with high aroma, mellow taste, beautiful appearance and resistance to brewing, are well received by consumers at home and abroad.

Black tea-fully fermented tea (fermentation degree is 80-90%), such as Qimen black tea and litchi black tea. The difference between black tea and green tea lies in the different processing methods. When black tea is processed, it will wither, so that fresh leaves lose some water, and then it will be kneaded (kneaded into strips or cut into granules) and fermented, so that the tea polyphenols contained in it will be 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. There are three main kinds of black tea: competition black tea, kung fu black tea and red broken tea.

Question 4: What's the difference between black tea and green tea? Black tea is boiled water, and green tea is 90 degrees water.

Question 5: What's the difference between green tea and black tea? Which teas belong to green tea? Which teas belong to black tea? Types of tea

1. Green tea

Green tea is a kind of tea that has not been fermented, that is, fresh leaves are spread and dried, and then directly fried in 120 Baidu hot pot to maintain its green characteristics.

Precious varieties include Longjing Tea, Biluochun Tea, Huangshan Mao Feng Tea, Lushan Yunwu Tea, Lu 'an Guapian Tea, Mengding Tea, Taiping Monkey Kui Tea, Junshan Yinzhen Tea, Guzhu Sun Zi Tea, Xinyang Maojian Tea, Pingshuizhu Tea, Xishan Tea, Yandangshan Mao Feng Tea, Huading Yunwu Tea, Yongxihuoqing Tea, Jingting Lvxue Tea, Emei Errui Tea, etc.

2. Black tea

Contrary to green tea, black tea is completely fermented tea (the degree of fermentation is above 80%). The name of black tea comes from its soup color red.

Precious varieties are: Qi Hong, Dianhong and Hong Ying.

3. Black tea

Black tea was originally mainly sold to border areas, such as Pu 'er tea in Yunnan. Pu 'er tea is made by pouring water on prepared green tea and then fermenting. Pu 'er tea has the effects of reducing blood fat, weight and blood pressure, and is very popular in Southeast Asia and Japan. But if you really want to lose weight, the most remarkable effect is oolong tea.

4.oolong tea

Oolong tea, also known as green tea, is a semi-fermented tea between red and green tea. Oolong tea is the most complicated and time-consuming process in the six categories of tea, and the brewing method is also the most exquisite, so drinking oolong tea is also called drinking congou tea.

Precious varieties include Wuyi Rock Tea, Tieguanyin, Fenghuang Dancong and Taiwan Province Oolong Tea.

5.yellow tea

The famous Junshan Yinzhen tea belongs to yellow tea. The production method of yellow tea is a bit like green tea, but it takes three days to yellow.

6.white tea

White tea is basically dried. White tea and yellow tea have good appearance, aroma and taste.

Precious varieties are: Baihao Yinzhen Tea and Bai Mudan Tea.

Combined with the above common classification methods, China tea can be divided into two parts: basic tea and reprocessed tea:

Basic tea:

Green tea-This is the largest tea produced in China, and its variety ranks first in the world. Green tea has the characteristics of high aroma, mellow taste, beautiful appearance and resistance to brewing. Its production process includes the processes of enzyme fixation, rolling and drying. Due to the different drying methods in the processing, green tea can be divided into fried green tea, baked green tea, steamed green tea and sun-dried green tea.

Green tea is a kind of tea with the largest yield in China, and it is produced in all tea-producing provinces (regions) in China 18. China has the largest variety of green tea in the world, exporting tens of thousands of tons every year, accounting for about 70% of the green tea trade in the world tea market. China traditional green tea-plum tea and pearl tea, with high aroma, mellow taste, beautiful appearance and resistance to brewing, are well received by consumers at home and abroad.

Black tea-The difference between black tea and green tea lies in the different processing methods. When black tea is processed, it will wither, so that fresh leaves lose some water, and then it will be kneaded (kneaded into strips or cut into granules) and fermented, so that the tea polyphenols contained in it will be 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. There are three main kinds of black tea: competition black tea, kung fu black tea and red broken tea.

Green tea (oolong tea) belongs to semi-fermented tea, which is a kind of tea between green tea and black tea. Both the freshness of green tea and the sweetness of black tea. Because its leaves are green in the middle and red in the edge, it is called "green leaves with red edges".

White tea is a specialty of our country. When processing, do not fry or knead, only dry the delicate tea leaves with fine hairs on the back or dry them with slow fire, so that the white fine hairs can be preserved completely. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian. There are several kinds of white tea, such as Silver Needle, Bai Mudan, Gongmei and Shoumei.

Yellow tea-in the process of making tea, yellow leaves and yellow soup are formed by boring. It can be divided into "yellow bud tea" (including the silver bud of Junshan in Dongting Lake, Hunan Province, the yellow bud of Mengding in Ya 'an, Sichuan Province, and the inner bud of Huoshan in Anhui Province), "yellow tea" (including Beigangzai in Yueyang, Hunan Province, Maojian in Weishan, Ningxiang, Tanghuang in Pingyang, Zhejiang Province, and Luyuan in Yuan 'an, Hubei Province) and "yellow tea" (including Dayeqing in Anhui Province and Huang Da in Huoshan).

Black tea-the raw materials are coarse and old, and after a long period of accumulation and fermentation during processing, the tea leaves are dark brown. It is an indispensable daily necessity for Tibetan, Mongolian, Mongolian and other fraternal peoples. There are Hunan Black Tea, Hubei Old Green Tea, Guangxi Liubao Tea, Sichuan West Road Side Tea and South Road Side Tea ... >>

Question 6: How to distinguish black tea, green tea and black tea? What are the technical differences? Black tea: Black tea belongs to fully fermented tea. It is made of one bud, two leaves or three leaves through withering, rolling, indoor full oxidation, fermentation and finally drying. In the process of fermentation, polyphenols in tea are oxidized to produce black tea pigment, which makes black tea have the characteristics of soup red leaves. Black tea is divided into three categories: ethnic black tea, kung fu black tea and red broken tea. Black tea is very popular among European and American consumers. It is the largest tea trade product in the world and the second largest tea in China. Green tea: Green tea is a kind of non-fermented tea, which has the widest production area, the largest output and the best variety in China. Green tea production accounts for about 70% of the total tea production in China. Green tea can be divided into steamed green tea, baked green tea, fried green tea and sun-dried green tea according to the different ways of fixing and drying in the initial process. Fixing green tea is the key process in the initial production of green tea. Enzymatic oxidation of polyphenols can be prevented by high temperature deactivation, and the characteristics of green tea, green leaves and green soup can be maintained. Black tea: Black tea belongs to post-fermentation tea, which is unique to China and has a long history of production. Mainly produced in Hunan, Hubei, Sichuan, Yunnan, Guangxi and other places. The main varieties are Hunan black tea, Hubei old green tea, Sichuan border tea, Guangxi Liubao tea and Yunnan Pu 'er tea. Among them, Yunnan Pu 'er tea enjoys a long-standing reputation at home and abroad. Black tea is made from coarse and old raw materials through four primary processes: deactivation, rolling, fermentation and drying. Stacking fermentation is the key process to determine the quality of black tea. The length and degree of stacking fermentation will make the quality and style of finished tea have obvious differences. Black tea pressed tea, such as brick tea, cake tea, Tuo tea and Liubao tea, is an indispensable drink for ethnic minorities.

Question 7: What are the functions of black tea and green tea? What kind of people are suitable for drinking these two kinds of tea separately? The difference between black tea and green tea lies in the different processing methods. Black tea is processed without enzyme immobilization,

When withered, fresh leaves lose some water, and then knead (knead into strips or cut into particles).

Then fermented, so that the tea polyphenols contained in it are oxidized and turned into red compounds. This compound

Some are soluble in water, others are insoluble in water, and accumulate in leaves, thus forming red soup and red leaves.

There are three main kinds of black tea: competition black tea, kung fu black tea and red broken tea.

The difference between black tea and green tea

Green tea-unfermented tea

The unique refreshing aroma and health care function of green tea have been widely loved by people in China, Japan and North Africa since ancient times. The production method of green tea is to put the tea leaves into a large iron plate for drying and dehydration immediately after picking, so as to keep the dark olive green color and avoid further fermentation and deepen into brown.

Oolong tea-semi-fermented tea

According to Lu Yu's Tea Classic, oolong tea must be "folded like Tatar riding boots, rolled like the drooping skin of a steer, and scattered like the morning mist rising in the valley." Oolong tea is characterized by large leaves, all of which are rolled. Oolong tea only needs a short fermentation process, and its flavor has both the fragrance of green tea and the smoothness of black tea.

Black tea-full fermented tea

The biggest difference between black tea and green tea is not the type of tea used, but whether the tea has been fermented. As for why n fermented tea? Legends abound. It is said that in the17th century, when a ship belonging to the British East India Company transported green tea from China (Wuyi) to Britain, the tea was accidentally oxidized and fermented due to its long voyage. However, western businessmen are deeply attracted by this kind of "black tea" with heavy ups and downs, deep color and fragrant smell! From then on, China began to produce this "new" tea in large quantities. Today, fermented black tea accounts for about 90% of world tea production.

(Note: China fermented black tea first appeared in the Song Dynasty in10 ~13rd century).

Relationship between tea and caffeine

The longer the tea is fermented, the more caffeine it contains. The caffeine content of unfermented green tea is only one third of that of fully fermented black tea. The caffeine content of semi-fermented oolong tea is only about half that of black tea.

Of course, the brewing time will also affect the caffeine content of tea soup. The longer the brewing time, the more caffeine is extracted, and vice versa. Generally speaking, when black tea is brewed for four minutes, it will release 40 mg to 100 mg of caffeine; If the extraction lasts only three minutes, only 20 mg to 40 mg of caffeine will dissolve in the tea soup.

Which patients should not drink tea?

-People with constipation should not drink tea. Because polyphenols in tea have a certain astringent effect on gastrointestinal mucosa, constipation patients will aggravate constipation if they drink tea.

People with neurasthenia or insomnia should not drink tea. Because caffeine in tea has obvious exciting effect on cerebral cortex, drinking tea will make the brain extremely excited and unable to rest.

-People with iron deficiency anemia should not drink tea. Because tannic acid in tea leaves will make iron in food form a precipitate that is not absorbed by the human body, which will aggravate anemia.

-People with calcium deficiency or fracture should not drink tea. Because the alkaloids in tea will inhibit the absorption of calcium in duodenum, it will also lead to calcium deficiency and osteoporosis, making it difficult to recover the fracture.

-People with ulcers should not drink tea. Because theophylline in tea will reduce the activity of phosphodiesterase and make gastric parietal cells secrete a lot of gastric acid. Hyperacidity will inevitably affect the healing of ulcer surface and offset the efficacy of some antacids.

-People with urinary calculi should not drink tea. Because tea contains more oxalic acid, drinking tea will aggravate the development of stones.

-Don't drink tea when you have a fever. Because theophylline contained in tea can raise human body temperature, the cooling effect of drugs is greatly reduced or even disappeared. Therefore, patients with fever should not drink tea.

Tea spa is unique.

Tea is an ordinary daily drink. If skillfully used, it can alleviate or prevent many common diseases.

Prevention and treatment of dental caries in children: Fluorine in tea can prevent teeth from dephosphorization and decalcification in acidic oral environment, so gargling with tea can prevent dental caries.

-Palpitation and nausea caused by bad breath or excessive smoking can be relieved by gargling with tea and drinking proper amount of strong tea.

-People who are prone to bleeding when brushing their teeth: You can often drink tea, because tea is rich in vitamin C, iron and hemostatic ingredients, which can make the gums tough, increase the elasticity of capillaries and prevent bleeding.

-motion sickness and seasickness: use a small cup of warm tea in advance and add 2-3 ml of soy sauce ... >>

Question 8: What's the difference between black tea and green tea? Which one to drink? Black tea is a kind of fully fermented tea, which is refined through a series of technological processes such as withering, rolling, fermentation and drying. Tea withering is an important process in the primary production of black tea. Black tea was originally called "black tea" when it was made, and it was named because the tea soup and leaf background after dry tea were red. The main varieties of black tea in China are Rizhao Black Tea, Qi Hong, Zhaoping Red, Huohong, Dianhong, Yue Hong, Quancheng Red and Quancheng Green.

Black tea has the functions of gastrointestinal digestion, stimulating appetite, diuresis, eliminating edema and enhancing heart function.

Green tea mainly refers to a drink made from new leaves or buds of tea trees without fermentation, after fixation, shaping and drying. The color of the finished product and the brewed tea soup retain the green style of new tea. Drinking green tea regularly can prevent cancer, reduce fat and lose weight, and also reduce the harm of nicotine to smokers.

Question 9: How to distinguish black tea from green tea? Green tea refers to unfermented tea. Green tea is made from suitable tea shoots through typical technological processes such as deactivation, rolling and drying. Its dry tea color and brewed tea soup and tea leaves are mainly green, hence the name green tea.

The characteristics of green tea retain more natural substances of fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves, about 50% of chlorophyll, and less vitamin loss, thus forming the characteristics of green tea with "clear soup color and strong taste convergence".

Black tea is fermented tea, which is refined through typical technological processes, such as withering, rolling (cutting), fermentation and drying. Black tea is named for its dry brown color and red tea soup.

Black tea is called "black tea" when it is created. 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.

Question 10: How to classify tea, which is black tea and which is green tea (1) Green tea is the oldest tea in China, with the longest history of producing and drinking, the widest producing area, the largest output, the most varieties, the best quality and the largest export volume.

All the tea-producing provinces (regions) in China 19 produce green tea, mainly in Zhejiang, Anhui and Jiangxi provinces, followed by Hunan, Guizhou, Sichuan, Hubei and Guangdong provinces. China's green tea production accounts for about 70% of China's total tea production, 65% of the world's total green tea production and 70% of the world's green tea exports.

Green tea is a kind of non-fermented tea, which takes fresh tea leaves as raw materials and is processed into coarse tea through primary processes such as spreading, deactivating enzymes, rolling and drying, and then processed into commercial tea through refining processes such as reheating, sorting, screening and air separation. The same quality characteristic of green tea is "clear soup and green leaves". The representative green teas in China mainly include Longjing in West Lake in Zhejiang, Biluochun in Taihu Lake in Jiangsu, Mao Feng in Huangshan Mountain in Anhui, Wu Yun in Lushan Mountain in Jiangxi, Maojian in Xinyang, Henan and so on. Green tea is rich in substances, with high nutritional value, complete medicinal functions and good health care function. It is a kind of tea with the largest number of people drinking and consumption in China. Green tea is slightly cold, so it is not suitable for drinking on an empty stomach or drinking tea soup with excessive concentration. Not suitable for the elderly, children, pregnant women and patients with stomach cold, as well as patients taking iron and antibiotics.

Green tea can be divided into four categories: stir-frying, baking, steaming and sun-drying, according to the different ways of fixing and drying in the initial process.

Fried green includes long fried green, round fried green, koji fried green, flat fried green and special fried green.

Long-fried green tea is a kind of long-fried green tea, which is called eyebrow tea after refining.

The main baking greens are Yueqing, Qiongqing, Guiqing, Dianqing, Qianqing, Chuanqing, Shaanxi, Chongqing, Hubei, Su Qing, Hangqing, Wenqing, Shuqing, Tunqing, Suiqing, Wuqing, Rao Qing, Ganqing, Xiangqing, Minqing, Yingde green tea and Wuzhishan green tea.

Round fried green tea is a kind of fried green tea with a round bead shape.

The main round fried teas are Zhejiang Pingshuizhu Tea, Quangang Tea, Live Mushroom White Tea, Yongxi Huoqing Tea and Jiangxi Wokeng Tea.

Qu Chao Qing is a kind of strip curly fried green tea.

Stir-fried tea mainly includes Biluochun in Jiangsu, Gan Lu in Mengding, Sichuan, Maojian in Duyun, Guizhou, Biluochun in Yingde, Guangdong, ancient tea in Luorong and Heshan, Tan Jiecha in Hunan, Putuo Buddha tea in Zhejiang, Yingou in Huangshan, Anhui, Luosong tea in Xiuning and Biluochun in Three Gorges, Taiwan Province.

Flat fried green tea is a kind of flat fried green tea.

The main flat fried greens are: Zhejiang Longjing, West Lake Longjing, Giant Buddha Longjing, Thousand Island Jade Leaf, Hangzhou Qiqian, Anhui Laozhu Dafang, Xijian Chun Xue, Guizhou Meijiang Cuipian, Sichuan Zhuyeqing, Jiangsu Taihu Cuizhu, Yixing Jingxiyun Pian, Zhenjiang Jinshan Cui Ya, Yunnan Daguan Cui Hua Tea, and Taiwan Province Three Gorges Longjing.

Specially roasted green tea is a famous roasted green tea, which has a hairy tip, a tongue, a pine needle, an eyebrow shape and a sword shape.

The main features of fried green tea are: Guangdong Yingde Maojian Tea, Yuhua Tea, Yanwujian Green Tea, Meixian Qingliangshan Green Tea, Guangxi Lingyun Bai Hao, Yunnan Cangshan Lv Xue, Mojiang Yunzhen, Shaanxi Maojian Tea, Hubei Baokang Song Zhen, Hunan Guzhang Maojian Tea, Shaoshan Mao Feng, Jianghua Maojian Tea, Jiangxi Suichuan Gougu 'nao, Lushan Wu Yun, Fujian Xueya and Shi Jian Tea.

Baking green is a kind of green tea dried by drying method, which is produced in various provinces of China. Baked green tea is divided into strip, arc, flat, orchid, chrysanthemum and other patterns.

Bar-fried green tea is a famous tea with delicate picking and processing, which has the shape of sparrow tongue, sparrow mouth, sword, pine needle and eyebrow.

The main strips of fried green tea are: Guangdong Yingde Dayinhao Tea, Renhua Yinhao Tea, Lechang White Cat Tea, Guang Bei Yin Jian Tea, Lianzhou Maojian Tea, Xinyi Hehe Tea, Guangxi Guiping Xishan Tea, Nanshan White Cat Tea and Guilin Maojian Tea; Yunnan Nannuo Bai Hao, Menghai Foxiang, Eshan Yin Hao, Guizhou Longquan Hao Jian, Fan Jingcui Peak, Chongqing Yongchuan beautiful and elegant, Luo Yuncui Ming, Sichuan Emeirui, Bashan Que, Qingcheng Xueya, Shaanxi eight counties Wu Yun, * * * Yinzhen, Gansu Shenlong Cuizhu, Yangba Yin Hao, Hubei Caihua Maojian, Dengcun Yunwu and Yingshan Paradise Yunwu. Jiangxi Wuyuan Mingmei, Lingyan Jianfeng, Fuliang Fuyao Xianzhi, Du Liang Yinzhen, Zhejiang Jingshan Camellia, Pujiang Chunhao, Yandang Mao Feng, Songyang Yinhou, Guzhu Zizun, Tianmu Ding Qing, Wang Fu Yin Hao, Hua Kai Ding Long, Xueshui Lv Yun, Mushroom Tea Baihao, Anji White Tea, Lanxi Mao Feng ... > >