How to classify tea?

How to classify tea? We usually drink tea. Tea has a long history in China, and it also plays a great role in human body, but many people are not very clear about the classification of tea. Here I will show you how to classify tea.

How to classify tea 1 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. 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. Precious varieties include Longjing Tea, Biluochun Tea, Taiping Monkey Kui Tea, Huangshan Mao Feng, Luan Guapian, Hanzhong Xianhao, Tunxi Green Tea, Lushan Wu Yun Tea, Mengding Tea, Guzhu Sun Zi Tea, Xinyang Maojian Tea, Pingshuizhu Tea, Xishan Tea, Yandang Mao Feng Tea, Huading Yunwu Tea, Yongxihuoqing Tea, Jingting Lvxue Tea, Emei Errui Tea and Duyun Tea.

2. Medicinal tea

Herbal tea is a fashionable beauty drink, which is directly brewed with hot water from roots, stems, leaves, flowers or fruits of plants.

Herbal tea can be seen, smelled, heard and drunk.

The healthiest drink for human beings is tea, and the most classic drink for women is flowers. Therefore, the ancients said that "tea is the best drink for flowers." There is also a saying in modern times that "men taste tea and women drink flowers".

Traditional tea occupied the popular stage in the19th century, the fashion star in the 20th century was coffee, and in the 2nd10th century, herbal tea dominated the era of fashionable and healthy drinks!

3. Black tea

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

Precious species are Qi Hong, Dianhong, Hong Ying and Zhengshan races.

4. Green tea

Oolong tea, also known as oolong tea, is a semi-fermented tea between red tea and green tea. After proper fermentation, its leaves are slightly red. 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 kungfu 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".

Precious varieties include: Beiyuan Imperial Tea, Short Foot Oolong Tea, Wuyi Rock Tea, Tieguanyin Tea, Fenghuang Dancong Tea and Taiwan Province Oolong Tea.

5.yellow tea

The production of yellow tea is a bit like green tea, but it takes three days in the middle; In the process of making tea, yellow leaves and yellow soup are formed by boring. It can be divided into "yellow bud tea" (including Junshan silver bud in Dongting Lake, Hunan, Mengding yellow bud in Ya 'an, Sichuan, and Huoshan inner bud 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).

6.black tea

The raw materials are rough and old, and the leaves are dark brown after a long period of accumulation and fermentation during processing. Black tea was originally sold to frontier areas, and it is an indispensable daily necessity for Tibetan, Mongolian, Uygur and other fraternal peoples. Rare varieties include 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.

7.white tea

White tea is basically sun-dried, which is a specialty of China. White tea and yellow tea have good appearance, aroma and taste. 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 Jian 'ou counties in Fujian. There are several kinds of white tea, such as "Silver Needle", "Bai Mudan", "Gongmei" and "Shoumei".

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

How to classify tea 2 How to preserve tea

1, basic requirements of warehouse

Tea warehouse should be moisture-proof, light-proof, heat-insulating and pollution-proof, with no peculiar smell around the warehouse, high and dry terrain, convenient drainage, ventilation and heat dissipation, and can be closed and shaded. The temperature in the warehouse shall not exceed 30 degrees and the relative humidity shall be controlled below 20 degrees. Should be dedicated to the warehouse, not mixed with other goods.

2, moistureproof requirements

First of all, the water content of stored tea should meet the storage standard. From a scientific point of view, the water content of tea should be 3%, so as to keep tea from deteriorating. It is easy to "age" when it exceeds 6%, so the water content of stored tea should be controlled below 6%. Secondly, in rainy weather, high humidity and high temperature outside the warehouse, it is not allowed to purchase goods, and the doors and windows of the warehouse should be sealed to keep the warehouse in a cool and dry environment.

3, avoid light requirements

Direct light will change the color of chlorophyll and other chemical components in tea, which will have a "sun smell" and reduce the quality of tea. Even if the tea leaves are kept fresh at low temperature and without oxygen, the color of the tea leaves will deteriorate once they are irradiated by strong light. Therefore, tea leaves are required to avoid light from processing to drinking.

4, heat insulation requirements

High temperature will accelerate the oxidation of tea contents and accelerate the "aging" of tea. Therefore, during the high temperature in summer, the temperature in the warehouse should be kept below 30℃ as far as possible, and the tea leaves should be stored in a container that can be insulated and sealed. Tea stored in such an environment can avoid the influence of high temperature on quality.

5, pollution prevention requirements

Tea has a strong adsorption because it contains palmitic acid and has a porous structure. It is easy to absorb the surrounding odor into tea. Therefore, we should pay special attention to it when storing and keeping it, and we should not mix it with other commodities, especially those with bad smell, and we should not pack tea with bad smell packaging materials or transport tea with unsanitary vehicles. Tea warehouses, tea processing plants and tea shops should avoid the processing, storage and operation of toxic gases.