1. Green tea: including fried green tea, baked green tea, sun-dried green tea and steamed green tea.
Fried green tea is divided into eyebrow tea, pearl tea, tender fried green tea, Dafang tea, Biluochun, Yuhua tea, nectar and pine needles. (Baked green is divided into: ordinary baked green, tender baked green and so on. ; Sun-dried green tea is divided into Sichuan green, Yunnan green and Shaanxi green. Steamed green tea is divided into: fried tea, jade dew and so on. )
2. Black tea: it is divided into ethnic black tea, kung fu black tea and red broken tea. (The races of black tea are: Zhengshan Race and Tobacco Race; Kung fu black tea includes: Chuanhong (Golden Mannan, Red Mannan, etc. ), Qi Hong, Dianhong, Hong Min (Jin Junmei, etc. ), etc. Red broken tea includes: leaf tea, broken tea, slice tea and tail tea. )
3. Oolong tea: divided into northern Fujian Oolong tea (Wuyi rock tea-Dahongpao, Narcissus, Cinnamon, Banriyao, Lan Qi, Baxian, etc. And some local famous teas such as short-legged oolong tea in Jian 'ou and Jianyang, and southern Fujian oolong tea (Tieguanyin, Lan Qi, Narcissus and Huang Jingui). ). Narcissus and Lan Qi here mainly refer to the different main producing areas, and the same tea fields are of different properties.
4. White tea: divided into white bud tea and white leaf tea (white bud tea mainly refers to silver needles, etc.). ); White leaf tea mainly refers to Bai Mudan and Gongmei. )
5. Yellow tea: divided into yellow bud tea, yellow small tea and yellow tea. Yellow bud tea: including Mengding yellow bud and Junshan silver needle. (Huang Xiaocha: including Beigang Maojian, Weishan Maojian, Wenzhou Tanghuang, etc. Huang Da tea: including Huoshan Huangda tea and Guangdong Dayeqing tea. )
6. Black tea: divided into Hunan black tea (Anhua black tea, etc. ), Hubei old green tea (Puyin old green tea, etc. ), Chuanbian tea (South Road Tea, West Road Tea, etc. ), Diangui black tea (Liubao tea, etc. ) and Shaanxi black tea (Jingwei-Fuzhen tea, etc. ).
Second, efficacy.
1. Green tea: Green tea is called "national drink" in China. A large number of studies in modern science have confirmed that tea does contain biochemical components closely related to human health. Tea not only has the pharmacological effects of refreshing brain, clearing away heat and relieving summer heat, resolving food stagnation, relieving fatigue and losing weight, clearing away heart fire and vexation, relieving hangover, promoting fluid production to quench thirst, reducing fire and improving eyesight, stopping dysentery and removing dampness, but also has certain pharmacological effects on modern diseases such as radiation sickness, cardiovascular and cerebrovascular diseases and cancer. The main components with pharmacological effects in tea are tea polyphenols, caffeine, lipopolysaccharide, theanine and so on.
2. Black tea: Black tea can help gastrointestinal digestion, stimulate appetite, induce diuresis, eliminate edema and enhance heart function. Flavonoids rich in black tea can scavenge free radicals, have anti-acidification effect and reduce the incidence of myocardial infarction. Chinese medicine believes that tea is also divided into cold and heat. Green tea, for example, tastes bitter and cold, and is suitable for drinking in summer to cool off the heat. Black tea and Pu 'er tea are warm and suitable for drinking in winter. As for oolong tea and Tieguanyin, they are more neutral. Black tea can help regulate blood sugar, but it is still inconclusive. In winter, the stomach is easy to feel uncomfortable. People who feel uncomfortable after eating too many iced fruits and vegetables can slowly drink black sugar ginger slices in black tea while it is warm, which has the effect of nourishing the stomach and will feel more comfortable, but it is not recommended to drink iced black tea.
3. Oolong tea: Oolong tea contains more than 450 organic chemical components and more than 40 inorganic mineral elements. Organic chemical components and inorganic mineral elements in tea contain many nutrients and medicinal components. Organic chemical components mainly include tea polyphenols, plant alkaloids, protein, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes and pigments.
4. White tea: White tea has a good effect. It has the effects of sobering up, clearing away heat and moistening lung, calming the liver and nourishing blood, diminishing inflammation and detoxicating, lowering blood pressure and lipid, and relieving fatigue. , and has unique and ingenious health care functions, especially for physical discomfort and digestive dysfunction caused by excessive alcohol and tobacco, too much greasy food and excessive liver fire.
5. Yellow tea: Yellow tea is brewed tea. In the process of retting, a large number of digestive enzymes will be produced, which are most beneficial to the spleen and stomach. Dyspepsia, loss of appetite, laziness and obesity can all be drunk. Nano-yellow tea can better play the role of original yellow tea, and nano-yellow tea can penetrate into fat cells, so that fat cells can restore their metabolic function and remove fat under the action of digestive enzymes. Using the tea root of yellow tea to massage the second door (ring finger) can make trace elements penetrate into acupoints, enhance the regulation of acupoint magnetic field and increase fat metabolism. Yellow tea is rich in tea polyphenols, amino acids, soluble sugars, vitamins and other rich nutrients, which has obvious effects on the prevention and treatment of esophageal cancer. In addition, more than 85% natural substances remain in the fresh leaves of yellow tea, which have special effects on cancer prevention, anti-cancer, sterilization and anti-inflammation, which are beyond the reach of other teas.
6. Black tea: health care function (dietary nutrition, digestion, lipid-lowering and weight-losing, antioxidation, anticancer, blood pressure lowering, blood sugar lowering, sterilization and anti-inflammation, diuresis and detoxification). )
Health care function of black tea: Black tea is different from other teas in the selection of raw materials and processing technology (fermentation and blooming), which leads to the particularity of the composition and proportion of biochemical components of black tea and the resulting pharmacological effects.
In the process of pile fermentation (which is the fermentation process in Pu 'er tea production and the key point to determine the quality of cooked tea), the tea formed by microorganisms has different functions because of its great difference from red and green tea. It has remarkable effects in reducing blood fat, blood pressure, blood sugar, weight loss, preventing cardiovascular diseases and resisting cancer. Studies have shown that the special health care function of black tea is related to its rich tea polysaccharide.