Chinese tea is divided into several categories according to the degree of fermentation

1. Green tea: This is the most produced type of tea in China, and its variety ranks first in the world. Green tea has the characteristics of high aroma, mellow taste, beautiful shape, and brewing resistance.

The production process is all through the process of finishing, kneading and drying. Due to the different drying methods during processing, green tea can be divided into roasted green tea, roasted green tea, steamed green tea and sun-dried green tea. Green tea is the most produced type of tea in China, and 18 tea-producing provinces (regions) in the country produce green tea.

China's green tea varieties rank first in the world, with tens of thousands of tons exported every year, accounting for about 70% of the world's tea market. China's traditional green tea, Mei tea and pearl tea, are popular with consumers at home and abroad for their high fragrance, mellow taste, beautiful shape and brewing resistance.

2. Black tea: The difference between black tea and green tea lies in the different processing methods. Black tea is processed without killing, and withering, so that the fresh leaves lose a part of the water, and then kneaded (kneaded into strips or cut into granules), and then fermented, so that the tea polyphenols contained in it.

oxidizes and turns into a reddish compound. This compound is partly soluble in water and partly insoluble in water, and accumulates in the leaves, thus forming red soup and red leaves. There are three main categories of black tea: small black tea, gongfu black tea and black broken tea.

3. Green tea (oolong tea.

It is a semi-fermented tea, that is, it is properly fermented during production, so that the leaves are slightly red, and it is a kind of tea between green tea and black tea. It has both the freshness of green tea and the sweetness of black tea. Because the middle of the leaf is green, and the leaf edge is red, it is called "green leaf red border".

4. White tea --- a specialty of our country. It is not fried or kneaded when it is processed, and only the delicate tea leaves with hairy leaves are dried or dried with a simmer, so that the white hairs are completely preserved. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian, and has "silver needles."

There are several kinds of white peony", "tribute eyebrow" and "shou mei".

5. Yellow tea. In the process of making tea, it is stuffy and yellow, thus forming yellow leaves and yellow soup. It is divided into "yellow bud tea" (including Junshan Yinya in Dongting Lake in Hunan, Ya'an in Sichuan, Mengding Yellow Bud in Mingshan County, and Huoshan in Anhui.

Huo Neiya), "Huang Xiaocha" (including Beigang in Yueyang, Hunan, and Ningxiang, Hunan.

Weishan Maojian, Pingyang Yellow Soup in Pingyang, Zhejiang, Luyuan in Yuan'an, Hubei), "Huangda Tea" (including Dayeqing, Huoshan Huangda Tea in Anhui).

6. Black tea: The raw materials are coarse and old, and the accumulation and fermentation time is long during processing, so that the leaf color is dark brown. Originally, black tea was mainly sold to the border areas, and it was an indispensable daily necessity for Tibetan, Mongolian, Uygur and other fraternal ethnic groups. Like Pu'er tea in Yunnan.

It's one of a kind. There are "Hunan Black Tea", "Hubei Old Green Tea", "Guangxi Liubao Tea".

Sichuan's "West Roadside Tea" and "South Roadside Tea", Yunnan's "Tight Tea", "Flat Tea", "Square Tea" and "Round Tea" and other varieties.

Green tea is an unfermented tea! Black tea is a fully fermented tea! Black tea is post-fermented tea! Green tea (oolong tea) is a semi-fermented tea! White tea is a lightly fermented tea! Yellow tea is a slightly fermented tea!

Green tea 0% Black tea 80%-90% Black tea 100% Green tea 30%-60% White tea is 20%-30%.

Yellow tea 10%-20%.

Fermented tea, semi-fermented tea, non-fermented tea such as black tea, oolong tea, green tea.

Non-fermented, semi-fermented, and fully fermented teas.

Fermentation Semi-fermentation Post-fermentation Basically, these three categories of black tea belong to semi-fermented oolong micro-fermentation It's just that green tea does not belong to fermented tea

Don't mess around if you don't understand your door, and some of them are cuter and answer the question.

How is tea classified in China according to the degree of fermentation? Dry goods sharing! Come and learn!

Due to the different degrees of fermentation, the classification can be divided into lightly fermented tea, semi-fermented tea, fully fermented Shiyin digging tea, and post-fermented tea. Lightly fermented tea that does not undergo a fermentation process, the so-called green tea.

The fermentation of tea is a process in which the tea leaves are destroyed, so that the chemicals in the tea and the nuclear air are oxidized, and a certain color, taste and fragrance are produced. According to the production process of tea, tea can be divided into four categories: non-fermented tea, semi-fermented tea, fully fermented tea and post-fermented tea.

Fermented tea is a kind of tea making process, fermented tea actually refers to the tea that the buds and leaves of the tea tree are made into wool tea through the initial process of withering, rolling, fermentation, drying, etc., and then made into tea. For example, the most common beats: Longjing, Biluochun, Zhucha, Mingqian shrimp and eyebrow tea.

Hello, there are the following classifications of different fermented teas. Light fermented tea: refers to tea that does not go through a fermentation process.

Since the production process is not fermented, its smell is natural, fragrant and refreshing, and the brown color is emerald green. For example: white tea, Wuyi, narcissus, Wenshan baochong tea, frozen top tea, pine and cypress evergreen tea, Tieguanyin, Yilan baochong, Nangang baochong, Mingde tea, fragrant pieces, jasmine heavy fermentation tea:

It refers to oolong tea. The real oolong tea is called Oriental Beauty Tea, that is, Baihao Oolong Tea, and now the commonly known oolong tea has long been confused.

Six. 1 Green tea: tea that is not fermented (with zero degree of fermentation).

The representative teas are: Huangshan Maofeng, Pulong Tea, Mengding Manna, Rizhao Green Tea, Laoshan Green Tea, Lu'an Gua Pian, Longjing Tea, Meitan Cuiya, Biluochun, Meng'er Tea, Xinyang Maojian, Duyun Maojian, Liping Tongue, Guanzhuang Ganfa Tea, Ziyang Maojian Tea.

2. Yellow tea: slightly fermented tea (fermentation degree is 10 20m) Huoshan Yellow Buds, Meng'er Silver Needle, Mengding Yellow Buds.

3. Oolong tea: also known as green tea, it is a semi-fermented tea, that is, it is properly fermented during production, so that the leaves are slightly red, and it is a kind of tea between green tea and black tea. It has both the freshness of green tea and the sweetness of black tea.

Because the middle of the leaf is green, and the leaf edge is red, it is called "green leaf red border". Representative teas are: Tieguanyin, Dahongpao, and Frozen Oolong Tea.

4. Black tea: fully fermented tea (fermentation degree is 80 90m), Qimen black tea, lychee black tea, Hanshan black tea, etc. There are three main categories of black tea: small black tea, gongfu black tea and black broken tea.

Gongfu black tea is mainly distributed in Guangdong, Fujian and Jiangxi, and is mainly composed of Chaoshan gongfu tea.

5. Black tea: post-fermented tea (fermentation degree of 100m): Puxian stool, Er'er tea, Liubao tea, Hunan black tea (Qujiang thin sliced golden tea), Jingwei Fu tea (origin: Xianyang, Shaanxi).

6. White tea: lightly fermented tea (fermentation degree of 20 30m) white silver needle, white peony, it is not fried or kneaded when processing, only the fine brother is hidden and tender, the leaf back is full of hairy tea leaves dried or dried with a simmer, so that the white hairs are completely retained.

White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian, and is also planted in Liping County, Guizhou Province, with several kinds of "Silver Needle", "White Peony", "Gongmei" and "Shoumei". White tea white is revealed. The more famous ones are the white silver needles from northern Fujian and Ningbo, as well as the white peony.

According to the degree of fermentation, tea is divided into: (pretending to be Hengbo).

a.Non-fermented tea.

b.Fermented tea.

c.Semi-fermented stove tea.

d.Shuang Hall Xiang fermented tea.

Correct answer: ABC

Generally, the classification of tea is divided according to the degree of fermentation when making tea, which can be divided into three types: fully fermented tea, semi-fermented tea and non-fermented tea.

Tea leaves, which refer to the leaves and buds of the tea plant. Also known as tea, 槚 (jiǎ), 茗, 荈 (chuǎn). It generally refers to the leaves of the evergreen shrub tea tree that can be used to make tea, as well as the drinks brewed from these leaves, and later extended to all herbal teas brewed with plant flowers, leaves, seeds, and roots, such as "chrysanthemum tea"; "Herbal tea" made with various medicinal herbs, etc., is also known as thunder buds in Chinese literature.

Tea contains catechins, cholesteenone, caffeine, inositol, folic acid, pantothenic acid and other components, which can improve human health. Tea Drink - Tea is known for"One of the top three beverages in the world"。

Tea contains a large amount of tea polyphenols, which play an important role in the body's fat metabolism and can inhibit cardiovascular and cerebrovascular diseases. The caffeine in tea can increase the secretion of gastric juice, which can help digestion and enhance the ability to break down fat. Reasonable tea drinking can not only delay the aging of human internal organs, but also delay the aging of ** aging, so as to have an anti-aging effect from the inside out.

How is tea classified in China according to the degree of fermentation? Dry goods sharing! Come and learn!

Classified according to the degree of fermentation:

The degree of fermentation in tea is not absolute, when there is a small margin of error, according to its degree of fermentation, about 95% fermentation of black tea, 85% fermentation of yellow tea, 80% fermentation of dark tea, 60 70% fermentation of oolong tea, 30 40% fermentation of baochong tea, 15 20% fermentation of green tea, about 5 10% fermentation of white tea, and no fermentation of green tea at all. The tip of the green tea is not fermented, and the yellow soup of green tea is partially fermented.

The most commonly used classification method in the world is to make a simple classification according to non-fermented tea, semi-fermented tea, and fully fermented tea.

Non-fermented tea: green tea Longjing, Biluochun, etc. 0%.

Semi-fermented tea: green tea (oolong tea) 15% clear tea, jasmine tea 20%, frozen top tea 30%, Tieguanyin 40%, Baihao oolong 70%.

Fully fermented tea: black tea Black tea 100%.

In foreign countries, Europe divides tea into three major tea categories: black tea, oolong tea, and green tea according to commodity characteristics. In Japan, tea is divided into non-fermented tea, semi-fermented tea, fully fermented tea, and post-fermented tea according to the degree of tea fermentation.

Classification of tea.

Brew out of the black tea.

Brew out of the black tea.

1.Non-fermented tea (scientific name: green tea): Longjing, Biluochun, Mingqian shrimp (also known as pearl buds), pearl tea, eyebrow tea, sencha and general green tea.

2.Semi-fermented tea (partially fermented tea) (scientific name: green tea):

a.Light fermented tea (also commonly known as "Baochong tea"): white tea, Wenshan Baochong tea (clear tea), Yilan Baochong, Nangang Baochong, Xiangpian, Mingde tea, Frozen top tea, pine and cypress evergreen tea, Tieguanyin, Wuyi, Narcissus.

b.Re-fermented tea: Oolong tea.

Note: Commonly known as semi-fermented tea is "oolong tea". The real "oolong tea" is the Oriental Beauty Tea, that is, Baihao Oolong Tea, or also known as Ponkan Tea, but the commonly known oolong tea has actually been confused.

3.Fully fermented tea (scientific name: black tea):

According to the variety: small-leaved black tea, Assam black tea (large-leaved species).

According to the shape: strip black tea, crushed black tea and general black tea.

4. Post-fermented tea: (scientific name: black tea) Pu'er tea: Pu'er tea's pre-processing is the practice of non-fermented tea, and then fermented after the pile is made, it belongs to the black tea category.

Types of post-fermented teas.

The most famous and familiar is black tea.

The earliest black tea was produced in Sichuan, which was made from green hair tea and steamed tea. In ancient times, because the tea from Sichuan had to be transported to the northwest region, the transportation was inconvenient and difficult to transport, so the volume had to be reduced and autoclaved into lumps. In the process of processing into lumps, it takes more than 20 days of wet billet accumulation, so the color of hair tea gradually turns from green to black.

The color of the finished lump tea is dark brown and forms the unique flavor of the tea, which is the original origin of black tea. Black tea is also a type of tea made by fermentation of bacteria. Because the raw materials of black tea are relatively coarse and old, they often have to be stacked and fermented for a long time during the manufacturing process, so most of the leaves are dark brown, so they are called "black tea".

According to the different production areas and technological differences, black tea can be divided into Hunan black tea, Hubei old green tea, Sichuan side tea and Yunnan Gui black tea. For those who are accustomed to drinking light green tea, it is often difficult to taste black tea at first, but as long as you continue to drink it for a long time, people will love its unique rich flavor. Black tea is popular in Yunnan, Sichuan, Guangxi and other places, and is also loved by Tibetans, Mongolians and Uyghurs, and now black tea has become a necessity in their daily lives.

Black tea belongs to post-fermented tea, which is a unique type of tea in China, with a long history of production, mainly made into pressed tea for side sales, mainly produced in Anhua County, Hubei, Sichuan, Yunnan, Guangxi and other places in Hunan. The main varieties are Anhua black tea, Hubei Laobian tea, Sichuan Tibetan tea, Guangxi Liubao loose tea, Yunnan Pu'er tea, etc.

This section introduces the production process and characteristics of black tea, as well as how to preserve it.

Tea leaves are divided into green tea, oolong tea, and black tea according to the degree of fermentation.

1.Fermented tea refers to the general term of tea that has the process of fermentation in the production of tea, and the tea leaves of the tea tree are made into wool tea after the initial process of withering, kneading, fermentation, drying, etc., and then refined into tea, which is fermented tea.

2.Tea that does not go through the fermentation process, the so-called green tea, because it is not fermented, has a natural smell, is fragrant and refreshing, and has an emerald green color. Green tea can be divided into two types due to different manufacturing processes, one is made by steaming green and then drying, which is called sencha, and the other is made of fried green tea in a pot, such as Longjing tea and pearl tea.

3.In the production process, the chlorophyll in the tea is destroyed, and the degree of fermentation varies from 20% to 70%, which is a semi-fermented tea, such as Tieguanyin, Wuyi rock tea, etc., and the semi-fermented tea is made by withering in the sunlight, withering indoors, frying cyanologically, rolling and drying in the production process.

4.Black tea is 95% fermented, yellow tea is 85% fermented, dark tea is 80% fermented, oolong tea is 60%-70% fermented, white tea is about 5%-10% fermented, and green tea is not fermented at all, but it is not necessarily the case, there are individual exceptions, such as the hair tip of green tea is not fermented, and green tea and yellow soup are partially fermented.