What are the six major tea systems in tea culture? How are the manufacturing processes different?

Tea has been a part of Chinese culture since ancient times.

A kind of representation and symbol. China's tea, like foreign oil, is also a precious representative. China's tea culture has a long history like China's history, and it has been condensed into the essence in the long river of history and passed down from generation to generation.

Tea is a little prepared by every household, and it is loved by the majority of the people. There are many types of tea in China, each with its own unique planting techniques and tonic properties. The six major tea systems in tea culture are:

Green tea, black tea, oolong tea.

Green tea), white tea, yellow tea.

Black tea. <>

Green tea is a tea that uses fresh leaves as the main raw material and is dried and fried without fermentation. The steps of making green tea are mainly finished.

Kneading and drying three processes. The biggest feature of green tea is that it has "three greens". According to the three-step steps, different production methods can be divided into many varieties; Black tea is a fully fermented tea, known as "red soup and red leaves", the production steps are derived from green tea, there are more fermentation steps, and there are many classifications according to the historical sequence and the degree of processing; Green tea, also known as oolong tea, is a semi-fermented tea, with the freshness of green tea and the fragrance of black tea, with a history of thousands of years, it is one of the characteristic teas in China.

The biggest feature is the "green leaf red edge" after soaking; White tea is the most important tea in our country, evolved from the three-color fresh buds of the Song Dynasty, the biggest feature is "silver leaf white soup", there is no green tea killing, kneading process, directly roasted and dried tea processed by simmering; Yellow tea is a unique type of tea in our country, "yellow soup and yellow leaves" is its characteristics, the production process is similar to green tea, there are more stuffy processes, and there are many classifications; Black tea is the coarsest of the teas, and it is also the oldest, it is a post-fermented tea, and Wudui is the key process step to form its quality, and the color of the finished tea is dark brown.

Tea is also a very learned homework, which is worth exploring and experiencing the wonders of tea lovers.

Tea is divided into six categories, and tea is divided into six categories: green tea, black tea, oolong tea, white tea, yellow tea, and dark tea. In the production process, the degree of oxidative polymerization of tea polyphenols changes from shallow to deep.

Tea is divided into six categories: green tea, black tea, green tea, white tea, yellow tea, and dark tea, and the difference in the production process is that green tea needs to be fried, yellow tea needs to be stuffy, white tea needs to be sunburned, oolong tea needs to be shaken, black tea needs to be kneaded, and black tea needs to be piled.

According to the different manufacturing methods and differences in quality, they are divided into six categories: green tea, black tea, oolong tea, "green tea", white tea, yellow tea, and dark tea, and their production processes are similar. Green tea is finished-made-dried; Black tea is withering, rolling, fermenting, drying, refining, and finished products; Oolong tea is more cumbersome: spread cool - make green - finish - roll - dry - hair tea - refining - finished product; White tea is mainly withered-dried; Yellow tea is finished - stewed yellow - dried; Black tea is:

Mao tea - post-fermentation - drying - finished product.

1. Green tea, including three processes: killing, rolling, and drying.

2. Black tea has more fermentation processes than green tea.

3. Green tea: after picking, withering, shaking, frying, rolling, baking and other processes.

4. White tea: only processed after drying in the sun or simmering.

5. Yellow tea: There are more processes for stuffing than green tea.

6. Black tea: The processing process mainly includes finishing, rolling, and piling.

The production process is different, the cold and warm characteristics of the six major tea systems are different, what tea should different people drink?

There are a total of 6 major tea systems in the classification of tea production technology.

1. Green tea: non-fermented tea (zero degree of fermentation).

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".

4. Black tea: fully fermented tea (fermentation degree of 80 90m) Qimen black tea, lychee black tea, black tea mainly has three categories: 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), Pu'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 wax envy, white peony, it is not fried or kneaded when processing, only the yard is called to dry or simmer the delicate tea leaves with hairy leaves, so that the white hairs are completely preserved. 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 "Shouchi Kaimei".

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 tea-making process, it is divided into the following categories:

Green tea--- which is the most produced type of tea in China, ranks first in the world in terms of the number of varieties of flowers. 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 (Ziyang Maojian), roasted green tea (Heping Cuifeng), steamed green tea (Enshi Yulu) and sun-dried green tea (Yunnan green).

The difference between black tea--- 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 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, congfu black tea (Qi Hong) and black broken tea (Lipton black tea).

Green tea (oolong tea) - 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 richness of black tea. Because the middle of the leaf is green, and the leaf edge is red, it is called "green leaf red border".

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 there are several kinds of "silver needle", "white peony", "Gongmei" and "Shoumei".

Yellow tea --- in the process of making tea, after a stuffy pile of yellow, thus forming yellow leaves, yellow soup. It is divided into three categories: "Yellow Bud Tea" (including Junshan Silver Bud in Dongting Lake, Hunan, Mengding Yellow Bud in Ya'an, Sichuan and Mingshan County, and Huo Nei Bud in Huoshan County, 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 Guangdong Dayeqing and Huoshan Huangda Tea in Anhui).

The raw materials --- black tea are coarse and old, and the accumulation and fermentation time is long during processing, which makes the leaf color dark brown. It is an indispensable daily necessity for Tibetan, Mongolian, Uygur and other fraternal ethnic groups. 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", "Cake Tea", "Square Tea" and "Round Tea" in Yunnan.

Reprocessed tea: reprocessed from various kinds of wool tea or refined tea is called reprocessed tea, including flower tea, pressed tea, liquid tea, instant tea and medicinal tea.

Tea production and processing technology and tea art and tea culture have the following differences:1Tea production and processing technology mainly focuses on the production of tea and the technology of improving yield, including picking, finishing, rolling, drying, etc., while tea art and tea culture emphasize the quality, flavor and cultural significance of tea.

2.The production and processing technology of tea production and celery sales focuses on industrial production, the pursuit of efficiency and product quality, while tea art and tea culture emphasize personalized, emotional and spiritual experience and perception. 3.

Tea production and processing technology focuses on technological innovation and scientific research, focusing on regional characteristics and process innovation, while tea art and tea culture focus on cultural inheritance, the transmission of values and the improvement of personal accomplishment. 4.Tea production and processing technology is affected by market demand and commercial interests, while tea art and tea culture are more important to protect the value of tradition and history.

To sum up, the difference between tea production and processing technology and tea art and tea culture lies in their different focuses and practical goals, but both of them reflect the essence of tea culture to varying degrees, and are China's unique way of inheriting and promoting tea culture.

The four characteristics of Chinese tea art are the way of the tea ceremony, the purity of the tea ceremony, the truth of the tea ceremony and the purity of the tea ceremony.

Zaitian, the original creator of "Hundred Tea Lian Liquid Xun", the master of the tea association, believes that "the tea ceremony is the way to appreciate the beauty of tea"; Mr. Zhou Zuoren believes: "The meaning of the tea ceremony, in ordinary words, can be called stealing a lot of leisure in a busy way, making fun in suffering, enjoying a little beauty and harmony in incomplete reality, and experiencing eternity in an instant"; Mr. Liu Hanjie, a Taiwanese scholar, proposed:

The so-called tea ceremony refers to the method and artistic conception of tea tasting. In his book "The Aesthetics of the Tea Ceremony", Mr. Tanigawa defines the tea ceremony as an art performed through the medium of body movements.

It contains four factors: artistic, social, etiquette and spiritual. Mr. Yukihiro Kurazawa of the Japanese Tea Culture Research Association advocated that the tea ceremony is based on far-reaching philosophical ideas as the ideological background, and it is the essence of oriental culture. He also believes that the Tao is the road to enlightenment, and the tea ceremony is the road from tea to the heart, and the road from the heart to tea.

In short, the "way of tea ceremony" that we have summarized is a kind of performance art that expresses certain etiquette, character, artistic conception, aesthetic views and spiritual thoughts through tea tasting activities. It is a very beneficial ritual of harmony and beauty to make tea, appreciate tea, smell tea, bury tea early, enhance friendship, cultivate virtue and learn etiquette. Drinking tea can calm the mind and calm the mind, help to cultivate sentiment and remove distracting thoughts, which is very in line with the Eastern philosophical thought of advocating "tranquility and tranquility", and is also in line with the "introspective practice" thought of Buddhism, Taoism and Confucianism.

The spirit of tea ceremony is the core of tea culture and the soul of tea culture. The main content of the Chinese tea ceremony pays attention to the beauty of the five realms, that is, tea, tea, fire, tea utensils, and environment, and at the same time is accompanied by emotions and other conditions, in order to achieve the highest enjoyment of "taste" and "heart".