The representative tea of six tea families

China has a long history and profound culture. As an essential drink in people's daily life, tea has also formed a distinctive tea culture in the long history. According to the different processing methods, it can be divided into six categories:

1. Green tea: This is the most abundant tea 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.

2. 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.

3. Green tea (oolong tea): it belongs to semi-fermented tea, that is, it is fermented properly during production to make the tea slightly red, 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.

5, yellow tea: In the process of making tea, it turns yellow after boring, thus forming yellow leaves and yellow soup. It can be divided into "yellow bud tea" (including silver bud of Junshan in Dongting Lake, Hunan, yellow bud of Mengding in Ya 'an, Sichuan and Huoshan in Anhui), "yellow tea" (including Beigangzai in Yueyang, Hunan, Maojian in Weishan in Ningxiang, Tanghuang in Pingyang, Zhejiang and Luyuan in Yuan 'an, Hubei) and "yellow tea" (including Dayeqing in Anhui and Huang Da in Huoshan).

6. 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. At first, black tea was mainly sold to border areas, and it was an indispensable daily necessity for Tibetan, Mongolian, Uygur and other fraternal peoples. Pu 'er tea in Yunnan is one of them. 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.