What is the classification of tea varieties in China?
1, oolong tea: Tieguanyin, Huang Jingui, Wuyi Rock Tea (including Dahongpao, Shuijinggui, Bletilla striata, Tieren, wuyi cinnamon, Wuyi Narcissus), Zhangping Narcissus, Zhangzhou Huangya Lan Qi, Yongchun Fingered Citron, Taiwan Province Frozen Oolong Tea, Guangdong Phoenix Narcissus, Phoenix Danshen, etc.
2. Black tea: Zhengshan, Jin Junmei, Yin Junmei, Tan Yang Kung Fu, Qimen Kung Fu, Ninghong, etc.
3. Green tea: Longjing, Birouchun, Huangshan Mao Feng, Nanjing Yuhua Tea, Xinyang Maojian Tea, Lushan Yunwu Tea, etc.
4. White tea: Junshan Silver Needle, Bai Hao Silver Needle, Bai Mudan, Gongmei and Shoumei.
5. Black tea: Pu 'er tea, Fuzhuan tea and Liubao tea.
6, yellow tea: Huoshan yellow bud, Mengshan yellow bud and so on.
According to the oxidation degree of tea polyphenols, the first-class tea can be divided into six categories: green tea, yellow tea, black tea, green tea, white tea and black tea. But there is one thing you need to ask the landlord, whether it represents tea in tea or the meaning of tea.
There are two kinds of very popular teas that gradually spread and evolved in the process of being accepted by people.
Green black tea means yes, and black tea means no.
Green tea represents friendship and black tea represents love, but other teas have no exact meaning yet. Before talking about the representative teas of various teas, we should first explain that the representative is the most meaningful, but not just one kind of tea can represent all the characteristics.
Yellow tea can be divided into three categories according to the tenderness of fresh leaves and the size of bud leaves: yellow bud tea, yellow small tea and yellow tea. The representative teas of yellow tea are Mengding yellow bud and Huoshan yellow bud.
Black tea can be divided into three categories according to the production methods: Kung Fu black tea: the representative work of China black tea. It is not chopped in the initial process, and attaches great importance to the compactness, delicacy and integrity of tea, so the overall quality and flavor are extremely beautiful and elegant. It can also be divided into two kinds: big leaf kung fu and small leaf kung fu. The former takes tall and big leaf arbor tea as raw material, represented by Dianhong Kung Fu, Zhenghe Kung Fu; The latter is mainly shrub-type lobular species, represented by Qimen Kung Fu and Ihonong Kung Fu. Fujian's specialty can be divided into two types: zhengshan species and waishan species. The latter is a small black tea produced in the form of Zhengshan race in other tea-producing areas outside Xingcun, Fujian. Broken black tea: After the emergence of machine-made black tea in South Asian countries all over the world, China also began to develop this technology, which was produced in various black tea producing areas in China, mainly for export. The famous tea styles are Qimen, Zhengshansai and Dianhong:
Black tea is named for its dark brown color. Generally, coarse and old hairy tea is used as raw material, and it is made through the processes of deactivating enzymes, rolling, composting, coloring and drying. Black tea is a must for Tibetans, Mongolians, Uighurs and other ethnic groups. The main representative teas of black tea are as follows: black tea-Liubao tea: produced in Liubao Mountain area in the northwest of Cangwu County, Guangxi Zhuang Autonomous Region. The production of black tea-Liubao tea is divided into fresh leaves withering, rolling, chopping, composting fermentation, drying and other processes. Black tea-Liubao tea is characterized by "steaming" system, that is, the tea leaves to be dried are steamed in large wooden barrels in different grades until soft, then spread in a special bamboo basket with a square bottom, naturally dried in a warehouse, and finally stored for one or two months to age, which is the finished product. Black tea-Liubao tea soup is red in color, mellow in taste, containing betel nut aroma and unique in flavor. It has the effects of clearing away heat, moistening lung, resolving food stagnation and eliminating stagnation. Black tea-Yunnan Pu 'er tea is produced in Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. Xishuangbanna was originally under the jurisdiction of Pu 'er County, and the tea produced was distributed by Pu 'er County, hence the name. Processing technology and characteristics of Pu 'er tea: First-class raw tea is divided into three specifications: spring, summer and autumn. Spring tea is divided into three grades: spring tip, middle spring and late spring; Summer tea is also called water; Autumn tea is called Guhua. Among Pu 'er tea, Chunjian and Gu Hua have the best quality. Pu 'er tea is made from its fresh leaves by special technology, with strong aroma, foam resistance, bright yellow soup color, elegant fragrance and mellow taste. Its varieties include loose tea and pressed tea, such as Tuo tea and Fang tea processed from loose tea. Loose tea is plump, straight and complete in appearance, dark brown or brownish red in color, rich in soup color, mellow and sweet in taste, with special aging fragrance and storability, and is famous for its lingering fragrance after aging, so it is suitable for boiling. Pu 'er tea has obvious medicinal effects, such as sobering up, promoting digestion, clearing stomach and promoting fluid production. Black tea-Hunan black tea, whose early production was mainly concentrated in Anhua, has now been extended to Taojiang, Yuanjiang, Hanshou, Ningxiang, Yiyang and Linxiang. The production of Hunan black tea consists of a process of enzyme fixation, primary rolling, pile fermentation, coloring, secondary rolling, drying and spreading. Generally divided into four grades, high-grade tea is tender and low-grade tea is coarse and old. The first-class tea strips are tight, round and straight, with tender leaves and dark color. The secondary cable is still tight, and the color is black, brown and moist. The third-grade tea strips are not tight, they are loach strips with pure color, such as bamboo green, purple oil or willow blue. The fourth-grade tea leaves are wide and thick, the cords are loose and flat, and the color is yellow and brown. Hunan black hair tea requires mellow aroma, fragrant pine smoke, no astringency, orange soup color and yellow-brown leaf bottom. The pressed teas made from Hunan black hair tea include black brick tea and flower brick tea produced by Baishaxi tea factory, special Fuzhuan tea produced by Yiyang tea factory and Xiangjian tea produced by Anhua tea factory.
White tea is a kind of micro-fermented tea, which is one of the six famous teas in China. Location: fuding city, Zhenghe, Jianyang and Jian 'ou counties in Fujian. Its quality characteristics are: the finished tea is full of white hair, the soup is elegant in color, fresh and mellow in taste and fragrant. The basic processing technology is direct drying or low temperature drying after withering. Due to the different raw materials of fresh leaves, it can be divided into five types: Baihao Yinzhen, Bai Mudan, Gongmei, Shoumei and New White Tea, in which Baihao Yinzhen is divided into Grade 1, 2 and 3, Bai Mudan is divided into Advanced Bai Mudan and Grade 1, 2 and 3, Gongmei is divided into Super Gongmei and Grade 1, 2 and 3, and New White Tea is divided into Super New White Tea and Grade 1, 2 and 3. When processing white tea, only the tender tea leaves with fluff on the back are dried or dried with slow fire, so that the white fluff can be completely preserved. White tea represents several teas, such as Yinzhen, Bai Mudan, Gongmei and Shoumei.
Green tea refers to a typical process of taking new tea leaves without fermentation, enzyme fixation, rolling and drying. The color of the finished product and the brewed tea soup retain the green theme of the new tea. Drinking green tea regularly can prevent cancer, reduce blood fat and prevent computer radiation. Smokers can reduce the harm of nicotine. The representative tea of green tea: First, Longjing tea is famous at home and abroad. According to the origin, it is divided into lion, dragon, cloud and tiger, namely Lion Peak, Longjing, Yun Qi and Tiger Run. After the Republic of China, the output of meijiawu has been greatly improved. In the past, people ranked Longjing tea according to the different qualities of lion, dragon, cloud, tiger and plum. After liberation, Longjing tea was widely planted in Zhejiang Province with uneven quality. Now it is divided into West Lake Longjing, Qiantang Longjing and Yuezhou Longjing, and West Lake Longjing has the best quality. Longjing tea is flat and smooth in appearance, enjoying the reputation of "four musts" of green color, strong fragrance, mellow taste and beautiful shape. High-quality Longjing tea, usually picked before Qingming Festival, has the best quality and is called Qianming tea. The tea harvested before Grain Rain is inferior, called tea before rain, but it is not top grade after Grain Rain. Amin Tian Yiheng once said, "Cook golden buds, not Grain Rain." . 2. Biluochun is produced in Dongting Mountain, Taihu Lake, Suzhou City, Jiangsu Province. Biluochun tea is tightly knotted, curled like a snail, with white hair exposed, and its leaves are silvery green and tender. After brewing, the tea flavor slowly stretches and flies up and down, with a silvery green color and a fragrant smell. It tastes cool, sweet, fresh and refreshing, and was listed as a tribute as early as the end of Tang Dynasty and the beginning of Song Dynasty. Suitable for drinking tea at home. Three, Huangshan Mao Feng is divided into super and one to three levels. Represented by the special grade. Below the third grade is Shexian roasted green. Super tea was picked in the early morning before the arrival of Grain Rain, which was called "sparrow's mouth slightly open" locally. Fresh leaves are picked and spread out, and old leaves, stems and impurities are removed by picking. In Mao Feng, the quality of picking in sunny days is the best. Fresh leaves should be fixed and baked on the same day to make raw tea (freshly made), and then properly preserved. Before selling, it is still necessary to pick out the impurities, reheat them until the tea smells thoroughly, and then package and seal them while they are hot before selling. The Mao Feng of Super Huangshan Mountain is thin and flat, shaped like a "sparrow tongue" with golden fish leaves (commonly known as "tea bamboo shoots" or "golden slices", which is different from other Mao Feng characteristics); Buds are rich, even and abundant; The aroma is fresh and long; Fresh, mellow and sweet aftertaste; The soup is clear and bright; The leaves are yellow and fat, even and bright. To describe the quality characteristics of Huangshan Mao Feng, we can use eight words: high fragrance, mellow taste, clear soup and moist color. Xinyang Maojian Tea, also known as "Mao Feng". Produced in Xinyang City, Dabie Mountain Area, Henan Province (mainly concentrated in mountainous areas), it is named "Xinyang Maojian" because of its tight and straight rope and exposed fluff. 1958 was rated as one of the top ten famous teas in China. Xinyang Maojian tea is of good quality, with fine, beautiful, even and straight appearance, and seedlings are pointed, green and white. Endosperm soup is light green and bright, with fresh Gao Shuang aroma, and leaves are light green, bright and tender. Premium products spread out in buds and leaves. Xinyang Maojian tea has a unique personality in color, aroma, taste and shape. Its color is fresh and clean, without impurities. Its fragrance is elegant and fresh, and its taste is fresh and sweet. From the appearance, it is uniform, bright green, shiny and has obvious whiteness. The appearance is thin, round, bright, straight and white, and the color is green. After washing, the aroma is high and lasting, the taste is strong and mellow, the soup is sweet and flowing, and the color is bright and clean. High-quality Xinyang Maojian tea is light green, yellow-green or bright, and its taste is fragrant, while inferior Xinyang Maojian tea is dark green, turbid and black, and has no tea taste. V. Anji Bai