There are several types of tea, and how many kinds of tea can be divided

According to the classification method of "The Book of Chinese Tea" edited by Chen Zongmao, tea can be divided into six types: green tea, black tea, oolong tea, white tea, yellow tea and dark tea.

1. Green tea is divided into: fried green tea, roasted green tea, dried green tea, and steamed green tea. Hunger.

2. Black tea is divided into: small black tea, gongfu black tea, and black broken tea.

3. Oolong tea is divided into: Northern Fujian oolong, Southern Fujian oolong, Guangdong oolong, and Taiwan oolong.

4. White tea is divided into: white bud tea and white leaf tea.

5. Yellow tea is divided into: yellow bud tea, yellow small tea, and yellow big tea.

6. Black tea is divided into: Hunan black tea, Hubei Laoqing tea, Sichuan side tea, Yunnan Gui black tea, and Shaanxi black tea.

There are many ways to divide Chinese tea, and according to different manufacturing methods and differences in quality, tea is divided into six categories: green tea, black tea, oolong tea (green tea), white tea, yellow tea, and dark tea.

Among them, green tea is divided into fried green, roasted green, sun-dried green, steamed green, black tea is divided into three types: gongfu black tea, small black tea, and black broken tea, and oolong tea is divided into southern Fujian oolong, northern Fujian oolong, Guangdong oolong, Taiwan oolong, etc.

White tea is divided into white bud tea, white leaf tea, yellow tea is divided into yellow bud tea, yellow small tea, and yellow big tea, and black tea is divided into Hunan black tea, Hubei Laoqing tea, Sichuan side tea, and Yunnan Gui black tea. According to the category of China's export tea, tea is divided into seven categories: green tea, black tea, oolong tea, white tea, flower tea, pressed tea and instant tea.

Classification of tea

In ancient times, humans collected wild tea leaves and dried them for collection, which can be regarded as the original processing of green tea, which has been around for 3,000 years. Green tea is an unfermented tea made from the new shoots of suitable tea trees as raw materials, which are finished, rolled and dried. Green tea has a high fragrance and taste, excellent quality, and has a high value for art appreciation.

Chinese people say that all plant leaves, flowers, stems, fruits, and roots that can be soaked in water can be called tea, and non-tea tea refers to natural plant drinks outside the camellia family. For example, chrysanthemum tea, barley tea, kuding tea, lemon tea, herbal tea (traditional Chinese medicine soup), etc., the reason why these drinks are expressed by the word "tea" shows how important tea is in the minds of the Chinese people.

At present, China's tea is generally divided into according to the processing method; : Basic tea and reprocessed teaBasic tea: black tea, green tea, yellow tea, dark tea, green tea (oolong tea), white tea;

The reprocessing categories are: pressed tea (such as brick tea, Tuo tea, cake tea, etc.), flower tea (such as jasmine tea), shrinking tea, etc.

Of course, each basic tea can be subdivided.

For example, green tea can be divided into roasted green tea, roasted green tea, and dried green tea according to the drying method.

Black tea can be divided into: small black tea, gongfu black tea, and black broken tea.

Green tea (oolong tea) can be divided into: southern Fujian oolong, northern Fujian oolong, Guangdong oolong, Taiwan oolong.

In addition, tea can also be divided according to the degree of fermentation:

Non-fermented tea: green tea, yellow tea.

Semi-fermented tea: such as oolong tea, white tea.

Fully fermented tea: black tea and dark tea rely on microbial fermentation, which is called post-fermentation in engineering technology, whether it is pre-fermentation or post-fermentation, they should be classified as full fermentation.

Classified by color (or manufacturing process).

Golden tea Alienation of golden bacteria during fermentation (fermentation degree 80 100m) Amber golden tea Green tea Unfermented tea (fermentation degree is zero) Huangshan Maofeng Lu'an Gua Pian Longjing Tea Biluochun Meng'er Tea Xinyang Maojian.

Yellow Tea Slightly fermented tea (fermentation degree is 10 20m) Huoshan Yellow Bud Meng'er Silver Needle White Tea Lightly fermented tea (fermentation degree is 20 30m) Baihao Silver Needle White Peony Green Tea Semi-fermented tea (fermentation degree is 30 60m) Tieguanyin Wenshan Baochong Tea Frozen Top Oolong Tea.

Black Tea Fully fermented tea (fermentation degree is 80 90m) Qimen black tea Lychee black tea Black tea Post-fermented tea (fermentation degree is 100m) Liubao tea, Qujiang flakes.

Tea is divided into 6 types according to the production process or color

1. Green tea: Fresh leaves are killed, rolled and dried through three basic processes, and the activity of enzymes is destroyed by high temperature, which inhibits the oxidation of polyphenol oxidase and maintains the quality characteristics of green leaf soup. There are representatives of West Lake Longjing, Dongting Biluochun, Lu'an Gua Pian, Huangshan Maofeng, Lushan Yunwu Tea, Xinyang Maofeng and so on.

2. Yellow tea: The basic process is the same as that of green tea, but the dull yellow treatment is added to promote the slight browning reaction of polyphenols and form the quality characteristics of yellow soup leaves. The representative is Junshan Silver Needle.

3. Black tea: fresh leaves are processed by killing, rolling, gripping, drying and other processes. Through the joint action of high temperature and humidity and microorganisms, the enzymatic browning reaction of polyphenols is promoted, and the black-brown oily dry tea color and yellow-red soup color are formed. The representative is Liubao tea and Pu'er.

4. White tea: fresh leaves are withered and dried in two processes. Under natural conditions, polyphenols undergo slow auto-oxidation, forming the quality characteristics of hair disclosure, color soup apricot yellow and bright. The representative is white silver needle and white peony.

5. Oolong tea (green tea): fresh leaves are withered, greened, killed, rolled, dried and other processes. In the process of making green, the enzymes of polyphenols are oxidized to a certain extent, and then the activity of the enzymes is purified at high temperature to form tea leaves with the quality characteristics of black tea and green tea.

The representatives are Anxi Tieguanyin, Alishan Oolong Tea and Da Hong Pao.

6. Black tea: fresh leaves are withered, rolled, haired, dried and other processes. The hair process is the main process to promote the enzymatic oxidation of polyphenols and form the quality characteristics of red leaves in red soup. The representative is Keemun black tea.

Tea is divided into six categories, and there are thousands of varieties. The six categories are: green tea, white tea, yellow tea, green tea [oolong tea], black tea, and dark tea.

There are 6 types of tea, which are divided according to the color of the tea leaves – that is, according to the degree of fermentation.

Green tea: not fermented.

White tea: Slightly fermented.

Yellow tea: slightly fermented.

Green Tea (Oolong Tea): Semi-fermented.

Black tea: fully fermented.

Black: Post-fermented.

Tea drinkers] analyze tea knowledge every day.

According to the degree of fermentation, tea can be divided into seven types. That is, oolong tea, green tea, flower tea, yellow tea, white tea, black tea, black tea. Black tea refers to post-fermented tea, mainly Pu-erh tea.

Green tea is unfermented tea, made through the process of picking, killing, rolling, drying, etc., the famous ones are, West Lake Longjing, Dongting Biluochun, Lu'an Gua Pian, Taiping Houkui and so on.