Green tea is the main tea in China, with the highest yield among the six primary teas, with an annual output of about 400,000 tons. Green tea has the widest producing area, distributed in Zhejiang, Anhui, Jiangxi, Jiangsu, Sichuan, Hunan, Hubei, Guangxi, Fujian, Guizhou and other tea areas.
Hangzhou Longjing, Huangshan Mao Feng, Dongting Biluochun, Lushan Wu Yun, Xinyang Maojian, Emei Zhuyeqing, Luan Guapian, Ancient Bamboo Purple Bamboo Shoots, Jiangshan Green Peony, Taiping Monkey Kui, Golden Award Huiming, Laozhu Dafang, Enshi Yulu, Mengding Gan Lu, Jianchun Tea and Xiuning Songmeng all belong to the category of green tea.
Green tea is made from fresh leaves that have been picked, killed by various oxidases at high temperature, kept green, and then kneaded and dried. Clear soup and green leaves are the same characteristics of green tea quality. According to the different ways of enzyme fixation and drying, it can be divided into:
First, steamed green tea
The steamed green tea is called steamed green tea. Its quality features are "three greens", that is, dry tea color green, soup color green, bright green leaves, and mellow Qing Xiang flavor.
B, stir-fry green tea
Fried green tea is named after frying and drying. According to the shape, it can be divided into three categories: long fried green, round fried green and flat fried green. Long fried green eyebrows, also known as eyebrow tea. Round fried green looks like particles, also known as pearl tea. Flat fried green is also called flat tea. The quality of stir-fried green is characterized by tight strips, moist color, high and lasting aroma, rich flavor, soup color and Huang Liang leaves. Stir-fried green has the quality characteristics of round and compact appearance, high fragrance and strong taste, and foam resistance. Flat fried green products are flat, smooth, fragrant and mellow, such as West Lake Longjing.
C. Baking green tea Baking green tea is mostly used to make all kinds of scented tea, which is called tea blank. It is characterized by complete and slightly curved appearance, seedling dew, dark green dry color, mellow Qing Xiang flavor, fresh yellow-green leaves and soup color.
D, drying green tea
Sun-dried green tea is the raw material for making pressed tea. Such as brick tea and Tuo tea.
Longjing is the best famous tea in China, which is produced in Hangzhou, Zhejiang, and is the best among green teas. Due to different producing areas and different frying techniques, it can be divided into four series: lion, dragon, cloud and tiger. Now it has been merged into lion, dragon and plum. Lion Peak is the most precious, even better before Grain Rain. The finished product is famous for its green color, rich aroma, sweet taste and beautiful appearance, and is called "national tea".
Huangshan Mao Feng, produced in Anhui Huangshan Scenic Area, is a famous historical tea. Super Huangshan Mao Feng is produced around Yungu Temple, Songgu Temple, Diaoqiao Temple, Ciguang Pavilion and Banshan Temple on both sides of Taohua River at an altitude of1.200m. The bud leaves of Mao Feng in Huangshan Mountain are thick and even, with white hairs exposed and shaped like a sparrow tongue. The tea is light green and yellowish in color, pan-ivory, golden in fish leaves, mellow in fragrance, sweet in aftertaste and resistant to brewing.