What are the types of tea and what are their respective effects?

Six types of tea Chinese culture has a long history and is broad and profound. As a drink necessary for people's daily life: tea has also formed a tea culture with strong characteristics in the long history.

According to its different processing methods, it can be divided into six categories: 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 oxidize and turn into red compounds.

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: It is 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 there are several kinds of "silver needle", "white peony", "Gongmei" and "Shoumei". 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 three categories: "Yellow Bud Tea" (including Junshan Silver Bud in Dongting Lake, Hunan, Mengding Yellow Bud in Sichuan Ya'an, Mingshan County, and Huo Nei Bud in Huoshan, Anhui), "Yellow Small Tea" (including Beigang in Yueyang, Hunan, Weishan Maojian in Ningxiang, Hunan, Pingyang Yellow Tang in Pingyang, Zhejiang, and Luyuan in Yuan'an, Hubei), and "Huang Da Tea" (including Dayeqing and 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. Pu'er tea from Yunnan is one of them. There are varieties such as "Hunan Black Tea", "Hubei Laoqing Tea", "Guangxi Liubao Tea", "West Roadside Tea" and "South Roadside Tea" in Sichuan, "Tight Tea", "Flat Tea", "Square Tea" and "Round Tea" in Yunnan.

There are many types of tea in China, and there are naturally many classifications, but what is well-known and widely recognized is the classification according to the color and processing method of tea, that is, the classification of six major tea categories: black tea, green tea, green tea, yellow tea, dark tea, and white tea.

In addition to the six major types of tea, there are also processed teas made by blending tea leaves and processing them, such as jasmine tea; There are also pressed teas that are fumigated and compressed, such as Tuo tea and brick tea; There are also reprocessed teas that can be brewed right out of the bag, such as instant tea. Coin Flip.

1. Green tea, which is often referred to as oolong tea;

2. Green tea, fresh taste, can relieve greasy;

3. Osmanthus tea, with a faint aroma of osmanthus in the tea fragrance;

4. Jasmine tea is a classic among flower teas;

5. Chrysanthemum tea is made by picking and baking chrysanthemums.

Tea can be divided into 6 categories: white tea, yellow tea, oolong tea, dark tea, black tea, and green tea.

1. Green tea. Green tea is an unfermented tea, and green tea is characterized by the rapid elimination of enzymes at high temperature after fresh leaves are picked, inhibiting the oxidation of tea polyphenols. Therefore, green tea has the characteristics of "three greens": dry tea green, tea soup green, and the bottom of the leaf after brewing is also green.

2. White tea. White tea is the easiest tea to make, which is naturally brewed for two or three days, without any micro-fermentation, and does not promote or inhibit the oxidation of tea polyphenols. White tea dry tea is more white, and from a distance, it looks like a snow-capped hill, hence the name white tea.

3. Yellow tea. Yellow tea is relatively rare, yellow tea is a light fermentation tea, the processing technology is similar to green tea, but before or after the drying process, add a "stuffy yellow" process, promote the partial oxidation of its polyphenol chlorophyll and other substances.

4. Oolong tea.

Oolong tea, also known as green tea, is a semi-fermented tea, and the main production areas are concentrated in Wuyi Mountain in northern Fujian, Anxi and Zhangping in southern Fujian, Chaoshan in Guangdong and Taiwan in China.

5. Black tea. Black tea is a fully fermented tea, tea polyphenols itself is a colorless substance, in which catechins are polymerized in the process of black tea processing to form yellow theaflavins and red thearubigins, so the tea soup of black tea is red and bright, and the bottom of the leaves is also red, so black tea is named.

6. Black tea. Black tea is a post-fermented tea, and the main production areas of black tea are Guangxi, Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and other places, and it is named because of the black appearance of the finished tea. The raw materials of black tea are generally coarse and old, and the manufacturing process is often piled up and fermented for a long time, so the leaf color is black or black-brown, which is the main raw material for pressing all kinds of pressed tea.