How can you tell the type of tea? How to distinguish the varieties of tea?

Green tea. Degree of fermentation: 0

Features] Clear soup with green leaves.

The color of dry tea is turquoise, emerald green or yellow-green, and it is easy to change color after a long time or in contact with hot air.

Tea soup] is greenish-yellow in color.

Raw materials] are young shoots and young leaves, which are not suitable for long-term storage.

Fragrance] has a fresh mung bean fragrance.

Taste] The taste is light and slightly bitter.

Tea Nature] Cooler.

Representative tea] Longjing, Biluochun, Huangshan Maofeng, etc.

Processing] fresh leaves, finishing, rolling, drying.

Interpretation. Killing: Kill the activity of enzymes with high temperature, so that the fresh leaves lose part of their moisture.

Rolling: Shaped.

Drying: solid, loses moisture, improves aroma, easy to store.

Black tea. Fermentation: 100%.

Features] Red soup and red leaves.

Dry tea] is dark red in color.

Tea soup] is vermilion.

Raw materials: large, medium, and small leaves are available.

Aroma] has maltose aroma and caramel aroma.

Taste] Thick and slightly astringent.

Tea Nature] Mild, low excitatory nerve efficiency, warm stomach.

Representative tea] Qi tea, Yunnan red, Ning red, Yi red, etc.

Processing] fresh leaves, withering, rolling, fermentation, drying.

Interpretation. Withered: Fresh leaves are left for a period of time and lose part of their moisture; Remove the grassy smell of fresh leaves; may form a floral scent; Easy to roll.

Fermentation: After the rolling process, the intracellular enzyme fluid exudes and reacts with the polyphenols in the tea for fermentation, which is called endogenous enzymatic fermentation and is called full fermentation.

Green tea. Fermentation: 10% 70%.

Features] green leaves and red edges.

Dry tea] is dark green or blue-brown in color.

Tea soup] is honey green or honey yellow.

Raw materials] one bud and two leaves, branches and leaves.

Aroma] has a floral and fruity flavor.

Taste] mellow and sweet, slightly bitter and sweet.

Tea properties] Warm and cool.

Representative tea] Tieguanyin, Frozen Oolong, Wuyi Rock Tea (Da Hong Pao), Northern Fujian Narcissus, etc.

Processing: fresh leaves, withered, shaken, fried, rolled, baked.

Interpretation. Shake green: After shaking, the leaf edge is injured, and the leaf edge cells are destroyed and slightly oxidized, forming green leaves with red edges.

White tea. Fermentation: 10%.

Characteristics] green leaves and red tendons.

Dry tea] color white hidden green, the appearance is covered with white hao, and the tea soup is ivory white.

Raw material] is the strong bud or young bud of Fuding big white tea species.

Aroma type] The aroma is weak.

Taste] Fresh and refreshing, sweet.

Tea nature] cold, has the effect of reducing fever and dissipating heat.

Representative tea] silver needle white hao, white peony, shou mei, etc.

Processing] Fresh leaves, withered, dried.

Yellow tea. Fermentation: 10%.

Characteristics] Yellow soup and yellow leaves.

Ingredients] buds or leaves with hairs.

Fragrance type] The aroma is pure.

Taste] Sweet and refreshing.

Tea nature】 Cool. Representative tea] Junshan silver needle, yellow bud, etc.

Processing] fresh leaves - finishing - rolling - braised yellow - drying.

Interpretation. Braised yellow: The tea is piled into a pile, which is shorter than the water pile, and the material changes are caused by the damp heat.

Black tea. Fermentation: It is a post-fermented tea.

Dry tea] is blue-brown in color.

Soup color] orange or brown.

Raw materials] are mostly large-leaf teas.

Fragrance type] has an aged fragrance.

Taste] mellow and sweet.

Tea nature] mild.

Representative teas] Hunan black tea, Sichuan Tibetan tea, Guangxi Liubao tea, Hubei old black tea and Shaanxi black tea, etc.

Processing] fresh leaves, finishing, initial kneading, worrasse, re-kneading, drying.

To distinguish the type of tea, it depends on the color of the tea and its shape. and his smell. and his feel to be able to distinguish these aspects, which must be a professional.

If you want to distinguish the type of tea, you can choose according to the shape of the tea, as well as its color and smell. In addition, when using tea, we can look at the taste of the tea, so that we can distinguish the type of tea.

To look at the color and to see the leaves is to smell them. Split flower tea: green tea, white tea, black tea.

Types of tea, there are many types of tea, and the image of tea is not the image of tea that I hit, and tea can uh, all kinds of flavors, and various differences can be divided into effects.

Tea in China is mainly divided into six categories, namely black tea, green tea, dark tea, white tea, yellow tea and green tea. In addition, there are four major tea regions in China, namely the Southwest Tea Region, the South China Tea Region, the Jiangbei Tea Region and the Jiangnan Tea Region.

Black tea belongs to the fully fermented tea, and the representative teas are: Qimen black tea, lychee black tea, Hanshan black tea, etc. Black tea itself can be divided into three categories: small black tea, gongfu black tea and black broken tea.

Green tea belongs to the category of tea that is not fermented. The representative teas are: Huangshan Maofeng, Mengding nectar, Laoshan green tea, Longjing tea, Biluochun, Xinyang Maojian, Liping Bird's tongue and so on.

Black tea belongs to post-fermented tea, and the representative teas are: Pu'er tea, Liubao tea, Hunan black tea, Jingwei Fu tea, etc.

White tea belongs to the lightly fermented tea, on behalf of the tea has white silver needle, white peony, etc., it is not fried or kneaded when processing, only the delicate, the leaf back is full of hairy tea leaves dried or dried with a simmer, so that the white hairs are completely retained.

Green tea, also known as oolong tea, belongs to semi-fermented tea, and the representative teas are: Tieguanyin, Dahongpao, Frozen Top Oolong Tea, etc.

Yellow tea is a slightly fermented tea, and the representative teas are: Huoshan Yellow Bud, Meng'er Silver Needle, Mengding Yellow Bud, etc.

There are five main classification methods of tea, which are divided into non-fermented tea, semi-fermented tea, fully fermented tea, post-fermented tea, and lightly fermented tea according to the degree of fermentation; According to the harvesting time, it is divided into spring tea, pre-Ming tea, pre-rain tea, summer tea, autumn tea, and winter tea; According to the degree of processing, it is divided into basic tea and reprocessed tea; According to the altitude of the production area, it is divided into high mountain tea and flat tea.

1. According to the categories of tea exported by China, tea is divided into several categories, such as green tea, black tea, oolong tea, white tea, flower tea, pressed tea and instant tea.

2. According to the actual situation that China's tea processing is divided into two stages: primary and refined, tea is divided into two parts: wool tea and finished tea, of which hair tea is divided into five categories: green tea, black tea, oolong tea, white tea and dark tea, and yellow tea is classified into green tea; Finished teas include refined green tea, black tea, oolong tea, white tea and reprocessed flower tea, pressed tea and instant tea.

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.

Flower Tea: This is a relatively rare variety of tea flowers. It is a product that increases the aroma of tea with floral aroma, and is very popular in our country.

Generally, green tea is used to make tea blanks, and a few also use black tea or oolong tea to make tea blanks. According to the characteristics of tea leaves that are easy to absorb peculiar smells, it is processed from fragrant flowers and kilns. There are several varieties of jasmine and osmanthus used, with jasmine being the most.

Third, also from the origin of the division of tea called Sichuan tea, Zhejiang tea, Fujian tea, etc., this classification method is generally only a common name.

Fourth, it can also be divided into its growth environment: flat tea, high mountain tea, and hilly tea.

Flat tea: The tea bud leaves are small, the bottom of the leaves is thin, the leaves are flat, and the leaf color is yellow-green and not glossy. After processing, the tea strips are thin and thin, the bones are light, the aroma is low, and the taste is light.

High mountain tea: Because the environment is suitable for the habits of tea trees that like temperature, humidity and shade. Therefore, there is a saying that the mountains produce good tea.

The different altitudes create unique characteristics of the alpine environment, from temperature, rainfall, humidity, soil to the trees that grow on the mountain, which provide unique conditions for the growth of tea plants and tea buds. Therefore, compared with flatland tea, high mountain tea has fat buds, green color, and more hairy leaves. After processing, the tea leaves are tightly knotted and fat.

Baihao is revealed, with a strong aroma and resistance to brewing.

Hill tea: somewhere in between, or depending on the environment.

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.

Green tea: clear soup with green leaves. Also known as non-fermented tea. Tea is made from suitable tea tree buds as raw materials, through typical processes such as killing, rolling, and drying. Green tea is generally divided into roasted, roasted, sun-dried and steamed green tea according to its different drying and finishing methods.

Black tea: red soup and red leaves. The new sprouts and leaves of the tea tree are used as raw materials, which are refined by withering, rolling, fermentation, drying and other processes.

It is named because of the color of its dry tea and the red color of the brewed tea soup. During the processing process, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, and the chemical composition in the fresh leaves changed greatly, and the tea polyphenols were reduced by more than 90, resulting in new components such as theaflavins and thearubigins. The aroma substances increased from more than 50 kinds in fresh leaves to more than 300 kinds of substances, and a part of caffeine, catechins and theaflavins were synthesized into delicious complexes, thus forming the quality characteristics of black tea, red soup, red leaves and sweet and mellow.

Green tea: green in color, golden in soup. The most famous Wuyi rock tea, narcissus, Da Hong Pao, cinnamon, Tieguanyin, Qilan, ** Gui, Huang single fir, Huang narcissus, Lingtou single fir, frozen top oolong, etc.

White tea: white soup and white leaves, white hair, light soup color. Rare and variant teas.

This tea is white and is rare in general areas. White tea is a specialty of our country, mostly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian Province, and a small amount is also produced in Taiwan Province. White tea production has a history of about 200 years, and was first pioneered by Fuding County.

There is an excellent variety of tea tree in the county, Fuding big white tea, the tea buds and leaves are covered with white hairs, which is the best raw material for making tea, and this tea piece was originally used to produce white tea. Why is brown white? This is due to the fact that people pick the delicate buds and leaves with many white hairs on the back of the leaves, and do not fry or knead them when processing, and dry them in the sun or with a simmer, so that the white hairs are completely preserved on the appearance of the tea, which is why it is white.

Now the more famous ones are Anji white tea.

Yellow tea: yellow soup and yellow leaves. The quality characteristic of yellow tea is "yellow leaves and yellow soup", which is the result of stuffy yellow in the process of making tea.

Yellow tea is divided into three categories: yellow bud tea, yellow small tea, and yellow big tea. The yellow tea buds and leaves are delicate, clear, and the fragrance is fresh and mellow. The tea-making process is fine, and it is divided into ten processes, such as finishing, spreading, initial drying, re-spreading, initial packaging, re-drying, and grading.

Yellow tea can be divided into three categories: yellow big tea, yellow small tea and yellow bud tea.

Black Tea: The soup is dark brown and black. Due to the coarse and old raw materials, the processing and manufacturing process of black tea generally accumulates and ferments for a long time, because the leaf color is mostly dark color, so it is called black tea.

This tea is mainly drunk by some ethnic minorities, and the Tibetan, Mongolian and Uyghur people like to drink black tea, which is a necessity in daily life. There are raw and ripe teas. There are black bricks, flower bricks, and Fu bricks processed by Hunan black tea, green brick tea processed by Hubei old green tea, Guangxi Liubao tea, Sichuan West Roadside tea, Yunnan tight tea, flat tea, square tea and round tea.

Tea is divided into six categories, black tea, green tea, yellow tea, white tea, oolong tea, and black tea; Black tea is characterized by full fermentation and mild tea properties; Green tea is a non-fermented tea; Yellow tea belongs to micro-fermented tea; White tea belongs to micro-fermented tea; Oolong tea is a semi-fermented tea with a peaceful tea nature; Black tea is a post-fermented tea with a mild tea nature.

1. Green tea is one of the most popular teas in China, which is a non-fermented tea, and the preparation method is to pick it and dry it and put it directly into the pot to fry, so that it is fresh and can maintain the green characteristics of green tea.

2. Black tea is as popular as green tea, but black tea is a fully fermented tea, and the red color of the soup is very beautiful. The preparation method of black tea and green tea is different, and the production process of black tea will be relatively troublesome.

3. Black tea is actually green tea, and the premise is that it is watered and then fermented, and it becomes black tea. The main categories are Hunan black tea (Fu tea, Qianliang tea, black brick tea, Sanjian tea, etc.), Hubei green brick tea, Sichuan Tibetan tea (side tea), Anhui Guyi black tea (Ancha), Yunnan black tea (Pu'er ripe tea), Guangxi Liubao tea and Shaanxi black tea (Fu tea).

Tea purchase skills

The purchase of tea is not easy, in order to get good tea, you need to master a lot of knowledge, such as the grade standards of various types of tea, ** and **, as well as tea evaluation, inspection methods, etc.

The quality of tea is mainly identified from four aspects: color, fragrance, taste and shape, but for ordinary tea drinkers, when buying tea, they can generally only ** the shape and color of dry tea, smell the dry fragrance, which makes it more difficult to judge the quality of tea. Here is a rough introduction to the method of identifying dry tea. The appearance of dry tea is mainly viewed from five aspects, namely tenderness, strips, color, crushed and clarity.

First of all, we can observe the shape of the tea, which is very acceptable to us ordinary people. When we touch anything, we first look at its appearance, because we can see many things from the appearance, and the same is true for tea. The shape of tea can be divided into loose tea and formed tea, loose tea we can distinguish from the color of tea, green tea is mostly yellow and green with emerald, black tea is mostly reddish-brown, we can basically judge the type of tea according to the color of the tea.

Most of the formed teas are white tea and black tea, such as Pu'er tea, which is easy for us to distinguish.

Secondly, the type of tea can be identified by looking at the color of the tea. Next, I will use the following types of tea to illustrate, most of the green tea soup color is mainly green, or yellow-green, or light green; The color of black tea soup is mainly red, or orange-red, or red and bright; Oolong tea is mainly golden, or orange yellow, or yellow bright, yellow tea is mostly yellow, white tea is mostly light yellow. This method of identifying tea is relatively useful, because each tea has its own specific color.

Finally, it can be discerned by tasting the tea soup. Because there are some types of tea that cannot be identified by color, if we are still not sure of the type of tea from the color of the soup, then we can go and taste the tea. First of all, you can start from the fragrance, different types of tea have different tastes, green tea is mostly chestnut fragrant, light fragrance, and black tea is mostly sweet, sweet potato, honey fragrance.

The freshness of white tea is its greatest characteristic. Tasting is also a very effective method, but it requires a certain amount of skill, and if you haven't drunk enough tea, it will be difficult to find effective information from it. But if you've drunk a lot of tea, you'll notice some of these patterns.

When we drink green tea, we will find that its taste is mostly fresh, while black tea is mostly mellow, and white tea is mostly umami-based. Different types of tea have their own unique characteristics.

So in daily life, we drink every tea can deliberately remember some of its unique characteristics, must not subjectively guess what kind of tea it is, once heard two strangers chatting, they think that the big red robe is black tea, maybe because there is a red word in the big red robe, in fact, this is not correct, it is easy to make jokes. We must develop the habit of drinking more tea, when you drink enough tea, you will find that each tea has its different unique characteristics, then you can basically determine the type of tea you drink.