What are the varieties and characteristics of tea?

What kinds of tea do you have? The most common?

There are many ways to divide tea. Some tea leaves are divided into six categories according to different production methods and quality differences: green tea, black tea, oolong tea (that is, green tea), white tea, yellow tea and black tea. Some teas are classified into green tea, black tea, oolong tea, white tea, scented tea, pressed tea and instant tea according to the categories of tea exported from China. According to the fact that tea processing in China is divided into two stages: primary processing and refined processing, some tea leaves are divided into two parts: crude tea, black tea, oolong tea, white tea and black tea, and yellow tea is classified as green tea. Finished tea includes refined green tea, black tea, oolong tea, white tea and reprocessed scented tea, pressed tea and instant tea. Some also refer to tea as Sichuan tea, Zhejiang tea and Fujian tea according to the origin. This classification method is generally just a common name. Combined with the above-mentioned common classification methods, China tea can be divided into two parts: basic tea and reprocessed tea: green tea, which has the largest output in China and the largest variety 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, the yellow bud of Mengding in Ya 'an, Sichuan, and the inner bud of Huoshan in Anhui), "yellow tea" (including Beigangzai in Yueyang, Hunan, Maojian in Weishan, Ningxiang, Pingyang Tanghuang in Pingyang, Zhejiang, and Luyuan in Yuan 'an, Hubei) and "yellow tea" (including Dayeqing in Anhui and Huang Da in Huoshan) black tea. 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. Re-processed tea-refresh tea is made of all kinds of crude tea or refined tea, including 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. ......& gt& gt

How many kinds of tea are there in China? What are the characteristics of each kind of tea?

The types of tea in China are divided into green tea, black tea, yellow tea, green tea, black tea, white tea and smoked tea. According to the fermentation degree of tea, it can be divided into non-fermentation, weak fermentation, semi-fermentation, post-fermentation and full fermentation.

Black tea is made of tea buds and leaves as the main raw material, and 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. The main varieties of black tea are Qi Hong, Chuanhong, Quanchengqing, Hong Ying, Yue Hong, Dianhong, Quanchenghong and Su Hong, among which Qimen black tea is the most famous and protected by the state. Black tea helps digestion, warms the stomach, refreshes and eliminates fatigue. It also has anti-aging and certain anticancer effects. However, women during menstruation, pregnancy and menopause, as well as stone patients with neurasthenia and easy to get angry, should not drink black tea.

Green tea Green tea is a kind of tea made from new leaves or buds of tea trees without fermentation and drying. The finished brewed tea retains the green essence of new tea. There are many kinds of green tea: Taiping Monkey Kui, Xinyang Maojian, Huangshan Mao Feng, West Lake Longjing, Biluochun, Yuhua Tea and so on. ? Green tea has the special effects of anti-aging, anti-cancer, sterilization and anti-inflammation, which is incomparable to fermented tea. Drinking green tea regularly can prevent cancer, reduce blood fat and lose weight. Smokers can reduce the harm of nicotine. Patients with hypertension, people who eat too much greasy food and have difficulty urinating can drink green tea. But neurasthenia is not suitable for drinking green tea.

Yellow tea Yellow tea is characterized by "yellow leaf yellow tea" because the leaves turn yellow due to insufficient drying after fixation and rolling. Yellow tea can be divided into three categories: yellow bud tea, yellow tea and yellow tea, among which the famous ones are: Junshan Yinzhen, Mengding Huangya, Beigang Maojian, Luyuan Maojian, Huoshan Huangya tea, Jiangwei Baimajian tea, Wenzhou Tanghuang tea, Wanxi Huang Da tea, Guangdong Dayeqing tea and Haima tribute tea. Among them, Junshan Yinzhen and Huoshan Huangya are outstanding representatives of yellow tea. Yellow tea is good for the spleen and stomach, helps digestion and is beneficial to fat metabolism.

The process of making black tea from black tea generally includes four processes: enzyme fixation, rolling, fermentation and drying. Because the raw materials used are rough and old tea raw materials, the finished product can be seen obviously black. The main categories are Hunan black tea (Fu tea), yunnan black tea (Pu 'er tea), Ya 'an Tibetan tea (the originator of black tea), Guangxi Liubao tea, Shaanxi black tea (Fu tea) and Hubei old black tea. Commonly known as the black five categories. The varieties of black tea can be divided into three categories: pressed tea, bulk tea and flower rolls. The pressed tea is brick tea, mainly including fu brick, flower brick, black brick brick and blue brick tea, commonly known as four bricks. There are three kinds of bulk tea: Tian Jian, Gong Jian and Fried, collectively referred to as Three Fried, and there are twelve, one hundred and two thousand rolls of tea. Black tea can lower blood sugar, prevent diabetes, resist aging and prolong life.

White tea White tea belongs to micro-fermented tea. The basic processes in the production process include withering, baking (or drying in the shade), picking, re-drying, etc. Withering is an important process to form white tea, because the flat white tea is covered with needles like Yin Xue. This kind of tea is clear in yellow and green, and it tastes light and sweet. The finished tea is white in appearance, hence the name white tea. The main producing areas are Fuding, Zhenghe, Songxi, Jianyang and Anji in Zhejiang. The main varieties are: Bai Mudan, Gongmei and Shoumei. The main functions are: protecting the liver, promoting blood sugar balance, heatstroke prevention and cooling.

Green tea Green tea is a kind of tea with good quality, which is made by the processes of deactivation, withering, shaking, semi-fermentation and baking. The types of green tea are: Tieguanyin, Huang Dan (Huang Jingui), Benshan, Eriocheir sinensis, Meizhan, Daye Oolong, Wuyi Rock Tea, Frozen Top Oolong, Narcissus, Dahongpao, Cinnamon, Lan Qi, Phoenix Danshen, Phoenix Narcissus, Lingtou Danshen and Sezhong. There are two main categories: Wuyi rock tea and Anxi green tea. The representative work of Wuyi Rock Tea is Dahongpao, and the representative work of Anxi Green Tea is Anxi Tieguanyin (not to mention Taiwan Province and other places). Green tea has the following functions: reducing blood fat, resisting aging and losing weight. Because of these effects: don't drink on an empty stomach, don't drink before going to bed (refreshing with tea polyphenols), and don't drink cold.

How many kinds of tea are there?

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 directly fried in a 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 Black tea is a 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 needs to be stuffy for three days in the middle; 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, which is the largest tea in China and 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, the yellow bud of Mengding in Ya 'an, Sichuan, and the inner bud of Huoshan in Anhui), "yellow tea" (including Beigangzai in Yueyang, Hunan, Maojian in Weishan, Ningxiang, Pingyang Tanghuang in Pingyang, Zhejiang, and Luyuan in Yuan 'an, Hubei) and "yellow tea" (including Dayeqing in Anhui and Huang Da in Huoshan) black tea. There are Hunan Black Tea, Hubei Old Green Tea, Guangxi Liubao Tea, West Road Side Tea and South Road Side Tea in Sichuan ...

Find the classification of all kinds of tea and its representative tea and characteristics 10 score.

Good tea heart, the types of China tea.

Green tea:

Green tea is a kind of tea without fermentation. Because its leaves and soup are green, it is named. The top ten famous teas in China are West Lake Longjing, Taihu Lake Biluochun, Huangshan Mao Feng, Lu 'an Guapian, Junshan Yinzhen, Xinyang Maojian, Taiping Monkey Kui, Lushan Wu Yun, Sichuan Mengding and Guzhu Zizun Tea.

Black tea:

Black tea is a kind of tea made by fermentation. It is named because its leaves and soup are red. The famous black teas in China are Qi Hong in An Wei, Zhen Hong in Yunnan, Hong Xuan in Hubei and Chuanhong in Sichuan.

Scented tea:

Scented tea is one of the finished products of green tea. It is made of fragrant flowers in tea embryo. Commonly used fragrant flowers include jasmine, Zhu Lan, Zanzan, rose and grapefruit. Fujian, Jiangsu, Zhejiang, Anhui and Sichuan are the main producing areas. Suzhou jasmine tea is a famous product in scented tea; Fujian jasmine tea belongs to Luzhou-flavor tea, with mellow soup, rich fragrance, yellow-green soup color and lasting taste.

Oolong tea:

Oolong tea is a semi-fermented tea, which is characterized by green leaves in the center and red edges, commonly known as green leaves and red edges. Location: Fujian, Guangdong and Taiwan Province provinces. Generally, it is named after the tea trees in its place of origin, such as Tieguanyin, Dahongpao, Oolong Tea, Narcissus, Danzong and so on. It has the fragrance of black tea, but it is more astringent than ordinary black tea; It has the refreshing taste of green tea, but not the astringency of ordinary green tea. Its aroma is rich and lasting, and it remains fragrant after drinking, and it has the effects of refreshing, promoting digestion, stopping dysentery, relieving summer heat and sobering up. In the early Qing dynasty, it was exported to Europe, America and Southeast Asian countries. Now it is the most popular among Japanese tourists.

White tea:

White tea is a kind of tea that has not been fermented or kneaded. Tea is divided into white tea, narcissus white tea and mountain white tea with natural fragrance, so it is named white tea. Among them, the silver needle is the most precious, which is characterized by being covered with fine white hairs and silver flowers. The soup is yellowish and sweet. Location: Fuding County and Zhenghe County, Fujian Province.

Brick tea:

Brick tea belongs to pressed tea. Green tea, scented tea, old green tea and other raw tea are used as raw materials and autoclaved in brick molds. Location: Yunnan, Sichuan, Hunan, Hubei and other places. Brick tea, also known as edge tea, is mainly sold in frontier and pastoral areas.

Various teas have experienced a long development process. Zhou dynasty: fresh tea leaves were harvested in the sun or in the shade, which is the same as the method of making white tea now; Eastern Han dynasty: fresh tea leaves were mashed to make cake tea; Tang Dynasty: Fresh tea leaves were steamed first, and then mashed into pieces of tea. Due to different technical mastery, yellow tea, green tea and black tea appeared; Northern Song Dynasty: invented steamed green loose tea; Southern Song Dynasty: invented fried green tea; Ming dynasty; Invent the method of making black tea; Qing dynasty: invented the method of making green tea. So far, it can be divided into six categories: green tea, black tea, green tea (oolong tea), white tea, yellow tea and black tea.

According to incomplete statistics, there are thousands of famous teas in China, among which more than 400 have won the title of famous tea at or above the provincial level. Famous green tea has the most varieties (the output accounts for more than 80% of the total output of famous green tea), followed by green tea and white tea, followed by yellow tea and black tea.

The shapes of famous teas are mainly flat, needle, flake, curly, toothed, pointed, round, blue and strip. * * * The same characteristics are: excellent varieties of tea, tender raw materials, fine picking, exquisite processing, good shape and quality, and unique style.

◆ Green tea

Anhua pine needles Humboldt tea Dongting Robbie Duyun Maojian tea.

Emei bamboo leaves green Enshi Yulu Gao Qiao Yinfeng ancient bamboo purple bamboo shoots

Guiping Xishan Tea Huangshan Mao Feng Huiming Tea Tan Jiecha

Jingshan Tea Jingting Lvxue Laozhu Dafang Lu 'an Guapian

Lushan Yunwu Tea Eyebrow Tea Mengding Tea Nan 'an Shiting Green

Nanjing Yuhua Tea Pingshui Bamboo Tea Qinba No.5 Spring Bai Gang

Sunshine Casting Snow Bud Taiping Monkey Kui Tianshan Green Bud Tianzun Gongya

Wuxi Haocha Wu Zixian Haowuyuan Mingmei Wuzhou Juyan

Xihu Longjing Zhouxiabifeng Cactus Tea Xinyang Maojian Tea

Xiuningyong Huo Qing and Mao Jian

◆ Black tea

Sichuan Red Kung Fu Dianhong Kung Fu Red Broken Tea Lake Red Kung Fu

Hong Min Gongfuning Gong Hongfu Qimen Gong Fu Xiao Zhong Black Tea

The redder the work, the redder the work.

◆ Oolong tea

Anxi Sezhongba Jiao Ting Longxucha

Narcissus white-haired monkey in northern Fujian

Phoenix Narcissus Huang Jingui Wuyi Cinnamon Wulong, Taiwan Province Province

Taiwan Province Province Wuzhong Tieguanyin Yongchun bergamot Wuyi Rock Tea

Four famous Chinese fir trees in Wuyi

◆ White tea

Bai Mudan Gongmei (Shoumei) New Technology White Tea, Silver Needle and White Hair

◆ Yellow tea

Beigang Maojian Tea in Haima Palace, Dayeqing, Guangdong

Jun shan yin Zhen LV yuan Mao Jian Meng ding Huang ya wan Xi Huang da cha

Tanghuang Wenzhou Weishan Baimaojian

◆ Black tea

Hunan black tea, old green tea, Liucha Pu 'er tea.

◆ Pressed tea

Cake tea wraps tea, brick tea is solid ... >>

What kinds of tea are there and what are their characteristics?

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What kinds of tea do you have?

There are six kinds of tea leaves according to the production process or color:

1. green tea: fresh leaves go through three basic processes: high temperature destroys enzyme activity and inhibits the oxidation of polyphenol oxidase, thus maintaining the quality characteristics of green leaf clear soup. There are representatives of West Lake Longjing, Dongting Biluochun, Lu 'an Guapian, Huangshan Mao Feng, Lushan Yunwu Tea and Xinyang Mao Feng.

2. Yellow tea: The basic technology is the same as that of green tea, but yellowing treatment is added to promote the slight browning reaction of polyphenols and form the quality characteristics of yellow soup leaves. The representative is junshan silver needle.

3. Black tea: Fresh leaves are processed by processes such as enzyme fixation, rolling, composting and drying. Through the interaction between high temperature and high humidity and microorganisms, the enzymatic browning reaction of polyphenols was promoted, and the dark brown oily dry tea color and yellow red soup color of tea soup were formed. Stands for Liubao Tea and Pu 'er Tea.

4. White tea: Fresh leaves go through two processes: withering and drying. Under natural conditions, polyphenols slowly and automatically oxidize, forming the quality characteristics of dew and apricot soup. The representatives are Bai Hao Yin Zhen and Bai Mudan.

5. Oolong tea (green tea): Fresh leaves undergo processes such as withering, turning green, turning green, rolling and drying. In the process of green-making, the enzymes of polyphenols are oxidized to a certain extent, and then the activity of enzymes is purified by high temperature, forming tea with "green leaves are red", golden soup color, high aroma and mellow taste, which has the quality characteristics of black tea and green tea. The representatives are Anxi Tieguanyin, Alishan Oolong Tea and Dahongpao.

6. Black tea: Fresh leaves undergo withering, twisting, germinating and drying. Hair care is the main process to promote the enzymatic oxidation of polyphenols and form the quality characteristics of red leaves in red soup. The representative is Qimen black tea. Taobao has 16 fuming teas. Welcome to visit!

What are the characteristics of good tea?

Without scientific instruments and methods, the quality of tea can be evaluated by color, aroma, taste and shape. Using these four aspects to evaluate the quality of tea is usually identified by looking, smelling, touching and tasting. That is, look at the appearance, look at the color, smell the aroma, touch the bones and taste the soup.

① Color-Different teas have different color characteristics. Fried green tea should be yellow-green, baked green should be dark green, steamed green should be emerald green, and Longjing should be bright green with a slight beige color. If the color of green tea is dark and dark brown, the quality must be poor. The vapor color of green tea should be light green or yellowish green, clear and bright; If it is dark yellow or turbid, it is definitely not good tea. Black tea should be black and glossy, and the soup should be red and bright. Some top-grade Kung Fu black tea can form a yellow oil ring around the teacup, commonly known as "golden ring"; If the soup is dark and turbid, it must be inferior black tea. Oolong tea should be green, brown and shiny.

2 aroma-all kinds of teas have their own fragrance, such as scented green tea, top-grade green tea with orchid fragrance and chestnut fragrance, and black tea with fragrance, sweetness or floral fragrance; Oolong tea is cooked in Momoka and other places. If the aroma is low, it is classified as inferior tea; Old tea is old; Deteriorated tea leaves have bad smells such as mildew. Even Kuding tea smells natural. Scented tea attracts tea customers with its rich fragrance.

(3) Taste-or the taste of tea. The taste of tea itself consists of bitter, astringent, sweet, fresh and sour ingredients. If the proportion of ingredients is appropriate, the taste will be fresh, mellow and delicious. Meanwhile, different teas have different tastes. The first taste of superior green tea has its bitterness, but the aftertaste is rich and mellow, which makes your mouth full of saliva. Rough and inferior Chaze is tasteless and even has a dull mouth and tongue. Excellent black tea with rich, strong and fresh taste; Low-grade black tea is tasteless. Kuding tea is bitter to eat in the mouth, but sweet to drink.

④ Appearance-The quality of tea can be judged from the appearance of tea, because the quality of tea is directly related to the fresh leaves picked by tea, and also related to the tea making, which is reflected in the appearance of tea. For example, good Longjing tea, smooth and straight, looks like a bowl nail; Good pearl tea has round, compact and uniform particles; Good kung fu black tea is tight, and the red broken tea particles are neat and uniform; Good Maofeng tea, more buds, more buds, and so on. If the rope is loose, the particles are loose, the leaves are rough and the bones are light, it is not good tea.

Tea knowledge in different seasons

① 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.

② Summer tea —— refers to the hot summer weather from early May to early July when tea is picked, 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.

(3) Autumn tea-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.

④ Winter tea-about late June 10. Winter tea grows after autumn tea harvest, and the climate gradually turns cold. Because the new buds of winter tea grow slowly and the content increases gradually, the taste is mellow and the aroma is rich.

It is not easy to buy tea. If you want to get good tea, you need to master a lot of knowledge, such as the grade standard, price, market, evaluation and inspection methods of various teas. The quality of tea is mainly identified from four aspects: color, fragrance, taste and shape, but for ordinary tea drinkers, when buying tea, they can only look at the shape and color of dry tea and smell the fragrance of dry tea, which increases the difficulty of judging the quality of tea. Here is a rough introduction to the method of identifying dry tea. The appearance of dry tea is mainly seen from five aspects, namely tenderness, rope, color, broken and clean.

-1. Tenderness

Tenderness is the basic factor that determines quality. The so-called "dry appearance, wet ass" means tenderness. Generally, tea with good tenderness is easy to meet the appearance requirements of this kind of tea (such as "light, flat, flat and straight" in Longjing). In addition, it can also be identified from the presence or absence of tea seedlings. Good pre-seedlings and white hair shows show that they are tender and well-made. If the tenderness of raw materials is poor, no matter how good the process is, >>

What kinds of tea do you have? Name? Efficacy?

1. green tea: tea leaves are unfermented, that is, fresh leaves are spread and dried and directly put into 120 Baidu's hot pot for frying, so as to keep their 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 a 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: At first, black tea was 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 needs to be stuffy for three days in the middle;

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, the yellow bud of Mengding in Ya 'an, Sichuan, and the inner bud of Huoshan in Anhui), "yellow tea" (including Beigangzai in Yueyang, Hunan, Maojian in Weishan, Ningxiang, Tanghuang in Pingyang, Zhejiang, and Luyuan in Yuan 'an, Hubei) and "yellow tea" (including Dayeqing in Anhui 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, South Road Side Tea, Yunnan Compact Tea, Flat Tea, Square Tea and >>