How many kinds of tea are there?

China is one of the countries with the largest amount of tea in the world. In the production practice of more than 1000 years, the working people have accumulated rich experience in tea processing and created rich tea. There are many kinds of classification of tea, and the categories are different. According to color, it can be divided into green tea, yellow tea, white tea, green tea, black tea and black tea. Green tea is non-fermented tea (fermentation degree is zero), yellow tea is micro-fermented tea (fermentation degree is 10-20%), white tea is micro-fermented tea (fermentation degree is 20-30%), green tea is semi-fermented tea (fermentation degree is 30-60%), and black tea is fully fermented tea (fermentation degree is 80-90). Spring tea refers to the tea picked from late March to mid-May of that year. The moderate temperature and abundant rainfall in spring, coupled with the long-term recuperation of tea trees in winter for half a year, make the tea buds in spring full, green in color, soft in leaves and rich in vitamins, especially amino acids. It not only makes the taste of spring tea fresh and healthy, but also has health care function. Summer tea refers to tea picked from early May to early July. The hot weather in summer makes the buds and leaves of tea trees grow rapidly, which makes the content of water extracts that can dissolve tea soup increase relatively, especially amino acids, which makes the taste and aroma of tea soup more intense than that of spring tea. Because the content of bitter anthocyanins, caffeine and tea polyphenols is more than that of spring tea, purple buds and leaves not only increase in color, but also taste bitter. Autumn tea is tea picked after mid-August. The climatic conditions in autumn are between spring and summer. After tea trees grow in spring and summer, the contents of new shoots and buds are relatively different in size, the leaves are crisp at the bottom, the leaves are yellow in color, and the taste and aroma are relatively peaceful. 10 Harvest winter tea in late June. After the autumn tea harvest, the climate gradually turned cold and winter came. Because the new buds of winter wheat tea grow slowly and the contents gradually increase, the taste is mellow and strong. According to the growing environment, it can be divided into flat tea and alpine tea. Flat tea buds have small leaves, hard and thin leaves, flat leaves and yellow-green leaves that are not smooth. The processed tea strips are thinner, lighter in bone, less in aroma and worse in taste. Alpine tea is said to be higher than good tea because the environment is suitable for the habits of tea trees that like temperature, humidity and shade. 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 European leaves are tightly knotted, fat, with white hair exposed, strong and resistant to brewing. Generally speaking, the general classification method is to divide China tea into basic tea and reprocessed tea. Basic tea is divided into six categories, namely green tea, yellow tea, black tea, white tea, green tea and black tea. Products processed from these basic teas are collectively called reprocessed teas, which mainly include scented tea, pressed tea, extracted tea, fruity tea, medicinal health tea and tea beverage. References:

/Shi Mei/Xiangxi/Cha Wenhua /chadefenlei.htm 1. Tea belongs to Theaceae and Camellia in plant taxonomy, and there are more than 380 species of Theaceae plants in 23 genera all over the world. Its status is as follows: boundary-division)-plant kingdom-subdivision)-seed plant kingdom-class)-angiosperms-dicotyledonous subclass-order)-petalum-Theaceae subclass. Oecies)- tea 2. Qingxin Oolong Tea (alias: Qingxin, Seed, Planting Tea, Soft Branch Oolong Tea, Zheng□) is the main excellent variety originally cultivated in Taiwan Province Province, with slightly small tree shape, dense branches and leaves, dark green and shiny leaves and purplish red buds. This variety was introduced from Anxi County, Fujian Province in the early stage of tea production in Taiwan Province. Due to its excellent quality, it is cultivated in all tea areas in the province. In 2004, the tea garden area in the province was 382 16 hectares, accounting for 48.4% of the total cultivated land area. The planting area of Qingxin Oolong was the widest until the recovery. Currently in Wenshan Tea District and Nannan Tea District of Taipei. This variety is suitable for making baozi and oolong tea. (2) Oolong (alias: Oolong species) has a tall tree shape, thick branches, few branches, dark green leaves, slightly enlarged buds, red and white hairs, strong tree potential, high survival rate, fast growth and medium yield. The main producing areas are Xizhi, Qidu, Shimen, Shenkeng and Shijie. At present, the planting area is gradually decreasing. (3) The green heart is big (alias: big heart, green heart), the tree is slightly big, the leaves are long and oval, the center is widest, the teeth are sharp, the leaves are dark green, the buds are plump, hairy and purple. After restoration, the variety was popularized by the government, with strong tree potential and high productivity. By 1942, its cultivation area had surpassed qingxin oolong and other varieties, occupying the first place. At present, it is mainly produced in Kansai, Zhudong, Beipu and Emei. Because of its strong adaptability, it is still the most widely cultivated variety in tea areas of this province. (4) Hard-branched red hearts (alias: Great Light Red Hearts) have slightly larger trees, slightly sparse branches and leaves, long oval needles, sharp serrated tips, different sizes, purplish red leaves and plump and dense buds. This variety has long germination period, strong tree potential and medium yield. The origin is Jinshan Township, Taipei County. At present, the main origin is Shimen Township. (5) Asamu has dense branches and large leaves. This product was introduced from India by the Japanese around 1920. It was proved by plain needle experiment that it had high yield and excellent quality and was suitable for planting in Yuchi tea area. Therefore, the Japanese government set up a black tea laboratory in Yuchi area on 1936, specializing in the domestication, propagation and popularization of Indian varieties. After the restoration, due to the government's vigorous promotion, the planting area reached 2000 hectares. (6) The red heart is bigger than the tree, the leaf shape is long and oval, the leaf color is green, and the lateral veins are almost the same color as the leaves, so there is no least obvious variety with red buds. The tree is still strong and growing fast, but it is not as good as the hard-branch red heart and the big-leaf oolong. The main producing areas of this variety are Xinpu, Zhudong, Emei and other towns. (7) Huang Xin Oolong has a slightly larger tree shape with slightly dense branches and leaves, and its shape is close to a red heart. When the tree is vigorous, the leaves are dark green, but when the tree is aging, the leaves are yellow-green, the heart buds are hairy and the buds are light green. This variety is mainly produced in Touwu Township, and is most planted in Laotianliao area, a famous tea area, because of its hairy buds and excellent appearance quality. (8) Tieguanyin is characterized by a slightly larger tree, swollen branches, oval leaves, the most developed leaves, a large twisted wave below the center, wrinkles between lateral veins, slightly reddish buds and low yield. This variety originated from Anxi, Quanzhou, Fujian, and was introduced from Anxi by Mucha Long Ye Company on 19 19. Mucha is the main producing area in this province. 3. Excellent new varieties bred in recent years. The new tea varieties bred by the research of tea tree improvement farm have developed to Taicha 1 7 since 1958, among which Taicha No.7 and No.8 were bred by the tea tree improvement farm in Taoyuan County, Taiwan Province Province. (1) Taicha 12 (alias: Jin Xuan) has a horizontal tree, light green leaves and a wide oval shape, which is larger than Qingxin Oolong and Taicha 13, and its yield is higher than Qingxin Oolong and Taicha 13, but it is resistant to the dead branch disease that Qingxin Oolong is most prone to. This variety is suitable for making semi-fermented tea (including packaged tea, oolong tea, frozen top tea, narcissus, Tieguanyin and so on). Its aroma and taste are rich and gloomy, and it should be rich in sweetness. The density of "Jinxuan" tea buds is large and tidy, which is suitable for developing mechanized harvesting. (2) Taicha 13 (alias: Cui Yu) is slightly more upright than Taicha 12, with green and oval leaves. Suitable for making green tea like Jin Xuan, but the yield is lower than Jin Xuan, and the aroma and taste are not as rich as Jin Xuan. Second, the classification of tea Since ancient times, tea has been classified differently because of its color, appearance, production period and production method. In Er Ya Zhu written by Jin Guopu, "morning tea and late tea" can be regarded as the earliest classified record of tea. Later, in Tang, Song, Yuan, Ming and Qing dynasties, due to the different ways of drinking tea, the tea producing areas increased, and the classification changed and became more subdivided. Tang: During the Tang Dynasty, there were about forty or fifty kinds of tea in China. According to the shape of tea, the tea classics written by Lu can be roughly divided into four categories: tea, loose tea, powdered tea and cake tea. Tea is a brick that presses tea leaves into a fixed shape, loose tea is dry tea collected immediately after baking, powder tea is ground into powder tea, and cake tea is a tea cake baked from fresh leaves. Song Dynasty: Tea drinking was more common in Song Dynasty, with 100 kinds of tea. Tea-making methods mainly continue to steam tea in Tang Dynasty, and steamed tea is exhibited. According to the records of literature general examination, tea at that time can be divided into three types: divided tea, loose tea and soaked tea, and these three types can be subdivided into several grades according to their different qualities. Yuan: In the Yuan Dynasty, group tea was gradually eliminated, and loose tea was the mainstream of development, which was divided into bud tea and leaf tea according to the freshness of tea seeds. Ming and Qing Dynasties: By the Ming and Qing Dynasties, the production techniques of various teas had been developed and many different classification systems had been established. Classification basis includes origin, season, tea variety, shape, color and fragrance, appearance and color, production method and sales. Modern classification: There are many varieties of modern tea, but most people divide the tea produced in various countries into 5 classes 12 orders 3 1 group 66 categories according to their fermentation degree, tea shape, season and roasting degree. Fermentation: According to the degree of fermentation, it can be divided into non-fermented tea, partially fermented tea and completely fermented tea, and green tea belongs to non-fermented tea. Include Biluochun, Longjing, Zhucha, Plum Tea, Jiancha and Zhucha. Green tea belongs to some fermented teas, including Baozhong, Oolong Tea, Tieguanyin and Narcissus, while fully fermented Chaze includes all kinds of black tea. Baking: It is a folk custom to classify tea according to the degree of roasting, and there is no strict definition. It divides tea into raw tea and cooked tea according to the degree of roasting. Cooked tea is divided into light fire tea, medium fire tea and heavy fire tea according to the degree of heat. Tea shape: various teas have different appearances due to different manufacturing techniques and picking parts, such as strip tea, hemispherical tea, spherical tea, flat tea and broken tea. Because of the supply and demand of the same variety of tea, tea seeds can be made into different shapes according to different production methods. Season: A tea tree may not be picked all year round, and most tea-producing areas have their specific picking periods. In Taiwan Province Province, some areas can be picked six times a year because of the suitable climate, so there are spring tea, summer tea, June white tea, autumn tea, Bailu tea and winter tea due to different picking seasons.