What are the top ten famous teas in China?

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, Uygur and other fraternal peoples. There are Hunan Black Tea, Hubei Old Green Tea, Guangxi Liubao Tea, Sichuan West Road Side Tea, South Road Side Tea, Yunnan Compact Tea, Flat Tea, Square Tea and Round Tea.

Reprocessed tea:

Additive tea, which is made from various kinds of crude tea or refined tea, includes scented tea, pressed tea, liquid tea, instant tea and medicinal tea.

Medicinal tea-Medicinal tea is made by mixing medicines with tea leaves, so as to exert and strengthen the efficacy of medicines, promote the dissolution of medicines, increase the aroma of medicines and coordinate the taste of medicines. There are many kinds of this kind of tea, such as "afternoon tea", "ginger tea powder", "longevity tea" and "slimming tea".

Scented tea-this is a rare tea color. It is a product that enhances the fragrance of tea with floral fragrance, which is very popular in China. Generally, green tea is used as tea blank, and a few people use black tea or oolong tea as tea blank. It is made of fragrant flowers and fragrance according to the characteristic that tea easily absorbs peculiar smell. There are several kinds of chemicals used, such as jasmine and osmanthus, among which jasmine is the most.

From a global perspective, among the above teas, black tea is the most, followed by green tea, and white tea is the least.

Classification of tea

I. Classification by color (or production process)

Green tea does not ferment (the degree of fermentation is zero) Longjing tea, Biluochun tea and Xinyang Maojian tea.

Black tea fully fermented tea (fermentation degree is 80-90%) Qimen black tea, litchi black tea.

Huangchahui fermented tea (fermentation degree is 10-20%) Bai Mudan, Baihao Yinzhen and Anji Bai Rong.

Green tea semi-fermented tea (fermentation degree 30-60%), Tieguanyin tea, Wenshan packaged tea, frozen top oolong tea.

Fermented tea after dark tea (fermentation degree is 100%), Liubao tea and Pu 'er tea.

White tea is lightly fermented tea (the degree of fermentation is 20-30%).

Second, according to the season.

1. Spring tea refers to tea picked from late March to mid-May of that year. In spring, the temperature is moderate and the rainfall is sufficient. In winter, after half a year's cultivation, the tea buds are full, the color is green, the leaves are soft and rich in vitamins, especially amino acids. It not only makes the taste of spring tea fragrant, but also has health care function.

2. Summer tea: refers to the hot summer weather when tea is picked from early May to early July, and the new shoots and leaves of tea trees grow rapidly, so that the content of water extract that can dissolve tea soup is relatively reduced, especially the reduction of amino acids, which makes the taste and aroma of tea soup not as rich as that of spring tea. Because the contents of bitter anthocyanins, caffeine and tea polyphenols are more than those of spring tea, purple buds and leaves not only add different colors, but also taste bitter.

Third, autumn tea: it is tea picked after mid-August. The climatic conditions in autumn are between spring and summer. When tea trees grow in spring and summer, the content of new shoots and new buds is relative, which makes the leaves smaller, brittle, yellow in color and more peaceful in taste and aroma.

Fourth, winter tea:1The harvest begins at about 65438+ in late October. Winter tea grows after autumn tea harvest, and the climate gradually turns cold. Because the new buds and tender buds of winter tea grow slowly and the content increases gradually, the taste is mellow and the aroma is rich. In addition to the above, according to the color and four seasons of tea, it can also be divided into its growing environment. 1. Flat tea: The tea bud leaves are small, the bottom of the leaves is firm and thin, the leaves are flat and spread, and the leaves are yellow-green and not smooth. The processed tea strips are thinner, lighter in bone, less in aroma and worse in taste.

5. Alpine tea: Because the environment is suitable for the habits of tea trees that like temperature, humidity and shade. Therefore, there is a saying that high mountains produce good tea. With the different altitudes, it has caused unique alpine environmental characteristics. From temperature, rainfall, humidity, soil to trees growing on mountains, these environments provide unique conditions for the growth of tea trees and tea buds. Therefore, compared with Pingdi tea, Alpine Camellia has plump bud leaves, green color and more fluff. The processed tea leaves are tight and fat. Exposed white hair, rich aroma, resistant to brewing.

1, classified by color (or production process):

Tea name

Production characteristics of green tea: non-fermented tea (zero-degree fermentation) representative products: Longjing tea and Biluochun.

Production characteristics of yellow tea: Huizhou fermented tea (fermentation degree: 10-20%) Representative products: Bai Mudan, Baihao Yinzhen and Anji Bai Rong.

White tea production characteristics: lightly fermented tea (fermentation degree 20-30%) representative product: Junshan Yinzhen.

Production characteristics of green tea: semi-fermented tea (fermentation degree 30-60%). Representative products: Tieguanyin, Wenshan Baozhong Tea and Frozen Top Oolong Tea.

Characteristics of black tea production: Fully fermented tea (fermentation degree is 80-90%) Representative products: Qimen black tea and litchi black tea.

Characteristics of black tea production: Post-fermented tea (fermentation degree: 100%) represents products: Liubao tea and Pu 'er tea.

2. By season:

spring tea

Refers to the tea picked from late March to mid-May of that year. In spring, the temperature is moderate and the rainfall is sufficient. In winter, after half a year's cultivation, the tea buds are full, the color is green, the leaves are soft and rich in vitamins, especially amino acids. It not only makes the taste of spring tea fragrant, but also has health care function.

summer tea

It refers to the hot summer weather of tea picked from early May to early July, and the rapid growth of new shoots and leaves of tea trees, which makes the content of water extracts that can dissolve tea soup relatively reduced, especially the reduction of amino acids, making the taste and aroma of tea soup less rich than that of spring tea. Because the contents of bitter anthocyanins, caffeine and tea polyphenols are more than those of spring tea, purple buds and leaves not only add different colors, but also taste bitter.

Autumn tea

It is the tea harvested after mid-August. The climatic conditions in autumn are between spring and summer. When tea trees grow in spring and summer, the content of new shoots and new buds is relative, which makes the leaves smaller, brittle, yellow in color and more peaceful in taste and aroma.

Dongcha

10 collection began in late June. Winter tea grows after autumn tea harvest, and the climate gradually turns cold. Because the new shoots and buds of winter tea grow slowly and the content increases gradually, the taste is mellow and the aroma is rich.

3. According to its growing environment:

Pingdicha

Tea bud leaves are small, the bottom of leaves is hard and thin, the leaves are flat, and the leaves are yellow-green and not smooth. The processed tea strips are thinner, lighter in bone, less in aroma and worse in taste.

high mountain tea

Because the environment is suitable for the habits of tea trees like temperature, humidity and shading. Therefore, there is a saying that high mountains produce good tea. With the different altitudes, it has caused unique alpine environmental characteristics. From temperature, rainfall, humidity, soil to trees growing on mountains, these environments provide unique conditions for the growth of tea trees and tea buds. Therefore, compared with Pingdi tea, Alpine Camellia has plump bud leaves, green color and more fluff. The processed tea leaves are tight and fat. Exposed white hair, rich aroma, resistant to brewing.

Classification of tea

Tea can be classified in different ways according to different standards. However, the most commonly used teas are divided into six categories according to the degree of fermentation and production methods.

Green tea: It is made by directly deactivating enzymes, kneading and drying after picking without any fermentation process. It tastes fresh and mellow, refreshing and pleasant. Due to different construction methods, it can be divided into pot-fried green tea, such as Longjing and Biluochun, and steamed green tea cooked with high-temperature steam, such as Japanese-fried tea and Yulu. The former has a strong aroma, while the latter has a fresh and green feeling.

Yellow tea: the production method is similar to that of green tea, except that the tea leaves and tea soup are slightly fermented after being stuffy yellow. The fermentation degree is about 10 ~ 20%, and the taste is sweet. For example, Junshan Silver Needle and Mengding Yellow Bud are all well-known tea styles.

White tea: the picked tea leaves are only slightly fermented by about 10 ~ 30%, and directly dried or dried without any frying or kneading. With fine fluff, the taste is light and smooth, which is very unique. China Fujian specialties, such as Bai Hao Yinzhen and Shoumei Peony, are well-known tea styles.

Green tea: also known as oolong tea. The degree of fermentation is about 20 ~ 60%, which is a semi-fermented tea between green tea and black tea. The taste is changeable, compatible with the freshness of green tea and the mellowness and sweetness of black tea, and often has diversified and rich aromas such as floral, fruity and cereal. This is the most famous tea in Taiwan Province Province. (Besides oolong tea, there are Baozhong, Tieguanyin, Narcissus and Wuyi tea. )

Black tea: Fully fermented tea with a fermentation degree of 80-90%. In the production process, tea polyphenols contained in tea are oxidized into thearubigins by direct withering, rolling and shredding, and then completely fermented, thus forming dark black tea and black tea soup unique to black tea.

Black tea: It belongs to post-fermented tea. When making, the seeds are killed, twisted, dried in the sun, and then stacked (called "heap-fermentation") to ferment them again, so the color of tea and tea soup is deeper and the taste is richer. For example, Pu 'er tea and Hunan black tea are all famous tea models.