What are the classifications of tea, what are the classifications of tea

1. Taojiang tea, drinking Taojiang tea, and the habit of setting dishes. On the antique table of the Eight Immortals, there are usually eight plates, including withered and fragrant shell peanuts, burnt fried sweet potato chips, rolling sweet melon seeds, crispy Qiaoguo slices and purple Yangwo, all of which are homemade, appetizing and delicious green foods. In addition to holding large-scale tea parties on important days such as weddings and funerals, Taojiang people often drink tea with their families on weekdays.

Since Taojiang people drink tea all year round, processing tea is one of the main tasks of housewives in Taojiang area.

2. Tujia tea, mainly distributed in the ethnic minority areas at the junction of Hunan, Guizhou, Sichuan and Hubei, is a special product of Tujia, made of Tujia grains: rice, ginger, sesame, soybeans, peanuts, corn and other supplemented by tea as raw materials in a special bowl, with rich nutrition, health and stomach and beauty and many other functions, is the best product of the hospitable Tujia and Miao people to entertain guests and gifts.

3. Hakka tea, in the long-standing traditional culture, tea can be regarded as a unique scenery in Hakka food culture. Tea has a long history. Fujian has the legend of Uncle Lei, who lives in Jianyang County, who founded tea; Hunan has the story of Zhuge Liang's march into Hunan and the plague, and an old woman making tea to dispel illness.

Relevant literary records are also scattered in some ancient books, such as Huang Sheng's "Yulin Poems" contained in the poem "Liver Fetal Clan": There are two or three thatched houses on the side of the road, and the guests are making hemp and spinning foot tea.

1. Tea is a health tea; The main ingredients of tea are green tea, yellow flowers, fragrant leaves, sweet potatoes, high sun grass, and vine grass. Tea is a health tea drink that grinds tea, sesame, peanuts and other raw materials and then brews boiling water.

2. There are fewer materials for making tea, just put some fine tea leaves, peanuts and cooked sesame seeds, and some will prepare rice dices, fried rice or fried wheat to grind and make tea together. It is a special drink of Shanwei.

3. Tea is the most commonly drunk drink of Taojiang people. There is also the habit of setting up a plate for drinking Taojiang tea, which generally has to be placed on eight plates, which will be filled with green foods such as dried and fragrant shell peanuts, fried sweet potato chips with Jiao Nian fragrant, rolling sweet melon seeds, crispy Qiaoguo slices and purple Yangwo.

1. There are many kinds of slow ingredients for tea, which can be different condiments and drugs due to different cold and heat or different meat and vegetables, but the production process is basically a jujube. In spring and summer, fresh mugwort leaves and mint leaves are commonly used; Autumn is dry, choose calendula or white chrysanthemum, honeysuckle; In winter, when it is cold, cinnamon, meat pillars, Chuanxiong, etc. are used. According to the verification of traditional Chinese medicine, Congcha has the effects of quenching thirst, preventing wind and cold, appetizing and strengthening the spleen, clearing heat and detoxifying, clearing the liver and eyes, moisturizing and beautifying, and prolonging life.

In the stone wall of the Hakka ancestral land, each household makes an ordinary tea bowl every day, and comes back to drink a few stools after work, and the hard work of the day disappears.

2. Guests come from afar, drink a bowl, you can refresh your mind, fill your hunger and benefit your body. Meat and vegetarian tea are unique varieties of Shibi tea. Meat tea is made with the big oil of the pig pickled in winter, mixed with condiments, plus fried shredded meat or small intestine, fried tofu, dried powder, chives, etc., and soaked into the tea; For vegetarian ones, mix condiments with clean tea oil, and then add cooked peanuts, mung beans, glutinous rice, sweet potato vermicelli, dried powder, etc.

1. Tea is a specialty of Taojiang, Yiyang, Hunan, but it is now available in many places.

2. Tea is a drink that is drunk after sesame seeds and peanuts are broken. Jiexi, Luhe, Qingyuan, Yingde, Haifeng, Shanwei, Huilai, Wuhua and other places in Guangdong Province; Ganxian, Shicheng, Xingguo, Yudu, Ruijin in Jiangxi Province, etc.; Jiangle, Taining, Ninghua and other places in Fujian Province; Hsinchu, Miaosu and other places in Hezhou, Huangyao, Guild, Babu and other places in Guangxi; Anhua, Taojiang, Yiyang, Fenghuang, Changde and other places in Hunan.

3. Tea is mainly made of raw rice, ginger and raw tea leaves, so it is also known as Sansheng soup. Originated in the Han Dynasty and flourished in the Ming and Qing dynasties, it is a kind of health tea with Han characteristics. There is also a legend that the tea originated from the medicinal drink that the Central Plains people used to beat the green herbs and take them.

Bo jujube is now distributed in the six trillion provinces of South China: Hunan, Kichaichai, Jiangxi, Guangdong, Guangxi, Fujian and Taiwan. The production methods of tea are different in different places, especially the choice of ingredients.

Tea can not only be used as a drink, but also as a medicine, its utilization value is very high, has the effect of clearing heat, dispelling heat and detoxifying, refreshing, awakening the spleen, relieving vomiting, phlegm and so on.

Tea is widely distributed, there are Hunan Taojiang tea, Hakka tea, Wuling tea, etc., and the tea in each region is different. Now, the places that retain the ancient custom of making tea are: Jiexi, Luhe, Qingyuan, Yingde, Haifeng, Shanwei, Huilai, Wuhua and other places in Guangdong Province; Ganxian, Shicheng, Xingguo, Yudu, Ruijin and other places in Jiangxi Province; Jiangle, Taining, Ninghua and other places in Fujian Province; Hezhou Huangyao, Guild, Babu and other places in Guangxi; Hsinchu, Miaosu and other places in Taiwan; Anhua, Taojiang, Yiyang, Fenghuang, Changde and other places in Hunan.

Tea is widely spread in Shanwei City, Yiyang, Anhua, Taojiang, Changde and other places in Guangdong Province, originated in the Central Plains, flourished in the middle and lower reaches of the Yangtze River, rice, peanuts, salt, tea, etc. as raw materials when making, put into the bowl and mashed into a paste, and finally wax grip rotten to add fried rice, the entrance is extremely sweet and delicious.

Tea is widely spread in Shanwei City, Yiyang, Anhua, Taojiang, Changde and other places in Guangdong Province, originated in the Central Plains, flourished in the middle and lower reaches of the Yangtze River, the use value of tea is higher, edible, medicinal and drinkable.

When making tea, rice, peanuts, mung beans, sesame, salt, tea, litsea cubeba, ginger, etc. are used as raw materials, mashed into a paste with a bowl, and then mixed with boiling water and stirred evenly, and fried rice is added, which is fragrant and delicious.

The production methods of tea in different regions are different, and according to the differences in the region, it can be divided into Shanwei tea, Taojiang tea, Tujia tea, Wuling tea, Ruijin tea, Jiangle tea, etc.

Tea is generally used to worship ancestors, commerce, etc., as well as to carry out tea parties, tea parties refer to a kind of gathering of old Chinese merchants to trade in tea houses, used to contact feelings, entertain guests and other social occasions.

Tea is mainly spread in Shanwei City, Yiyang Anhua, Taojiang, Changde and other places in Guangdong. It originated in the Han Dynasty and flourished in the Ming and Qing dynasties. Tea is generally made of rice, peanuts, sesame, mung beans, salt, tea, litsea cubeba, ginger, etc., mashed into a paste with a bowl, boiled with water and evenly, plus fried rice, fragrant and delicious.

When making tea, the beater sits down, holds a pottery bowl between his legs, grabs a handful of green tea and puts it into the bowl, holds a half-meter-long stick, and frequently pounds and rotates. While beating, keep adding sesame seeds, peanut kernels, and herbs (vanilla, goldenrod, fragrant leaves, vine grass, etc.) to the bowl.

When the contents of the bowl are mashed into a pulp, the tea is ready. Then, use a scoop to sift the filtered tea, put it into a copper kettle, add water to boil, and the house is full of fragrance for a while. Tasting tea, its flavor is extraordinarily strong and long?

It is said that the tea has the effect of detoxification, which can be used both for food and medicine; It can quench thirst and satisfy hunger. Another thing is that tea originated in the Central Plains and flourished in the middle and lower reaches of the Yangtze River.