Classification of tea: According to color, it can be divided into green tea, yellow tea, white tea, green tea, black tea and black tea. Green tea is non-fermented tea (fermentation degree is zero), yellow tea is micro-fermented tea (fermentation degree is 10-20%), white tea is micro-fermented tea (fermentation degree is 20-30%), green tea is semi-fermented tea (fermentation degree is 30-60%), and black tea is fully fermented tea (fermentation degree is 80-90). Spring tea refers to the tea picked from late March to mid-May of that year. The moderate temperature and abundant rainfall in spring, coupled with the long-term recuperation of tea trees in winter for half a year, make the tea buds in spring full, green in color, soft in leaves and rich in vitamins, especially amino acids. It not only makes the taste of spring tea fresh and healthy, but also has health care function. Summer tea refers to tea picked from early May to early July. The hot weather in summer makes the buds and leaves of tea trees grow rapidly, which makes the content of water extracts that can dissolve tea soup increase relatively, especially amino acids, which makes the taste and aroma of tea soup more intense than that of spring tea. Because the content of bitter anthocyanins, caffeine and tea polyphenols is more than that of spring tea, purple buds and leaves not only increase in color, but also taste bitter. Autumn tea is tea picked after mid-August. The climatic conditions in autumn are between spring and summer. After tea trees grow in spring and summer, the contents of new shoots and buds are relatively different in size, the leaves are crisp at the bottom, the leaves are yellow in color, and the taste and aroma are relatively peaceful. 10 Harvest winter tea in late June. After the autumn tea harvest, the climate gradually turned cold and winter came. Because the new buds of winter wheat tea grow slowly and the contents gradually increase, the taste is mellow and strong. According to the growing environment, it can be divided into flat tea and alpine tea. Flat tea buds have small leaves, hard and thin leaves, flat leaves and yellow-green leaves that are not smooth. The processed tea strips are thinner, lighter in bone, less in aroma and worse in taste. Alpine tea is said to be higher than good tea because the environment is suitable for the habits of tea trees that like temperature, humidity and shade. With the different altitudes, it has caused unique alpine environmental characteristics. From temperature, rainfall, humidity, soil to trees growing on mountains, these environments provide unique conditions for the growth of tea trees and tea buds. Therefore, compared with Pingdi tea, Alpine Camellia has plump bud leaves, green color and more fluff. The processed EC leaves are compact, fat, with white hair exposed, strong defense and resistant to brewing. Generally speaking, the general classification method is to divide China tea into basic tea and reprocessed tea. Basic tea is divided into six categories, namely green tea, yellow tea, black tea, white tea, green tea and black tea. Products processed from these basic teas are collectively called reprocessed teas, which mainly include scented tea, pressed tea, extracted tea, fruity tea, medicinal health tea and tea beverage. Basic classification and characteristics of representative tea: Among the green teas in China, there are the most famous products, which are not only fragrant and lasting, but also of excellent quality, unique shape and high artistic appreciation value. Green tea is generally divided into fried green, baked green, sun-dried green and steamed green according to the different drying and deactivation methods. Stir-fried green tea: Due to the different mechanical or manual forces in the drying process, the finished tea forms different shapes such as long strip, round bead, flat fan, needle and spiral, so it is divided into long stir-fried, round stir-fried and flat stir-fried. Long-fried but refined, it is called eyebrow tea. The finished products have different colors, such as Zhenmei, Gong, Yucha, Needle Mei, Xiumei, etc., each with different quality characteristics. Ruzhenmei: The rope is tight and straight or looks like a lady's girl. The color is blue and cream, the aroma is high and fresh, the taste is strong and refreshing, and the soup color and leaf bottom are slightly yellow and bright; Gong Xi: This is a kind of round tea in fried green tea, which is called Gong Xi after refining. The shape particles are similar to bamboo tea, and the bottom of round leaves is tender and even; Rain tea: originally a long tea separated from pearl tea, now rain tea is mostly obtained from eyebrow tea, with short and tight shape, even green color, pure aroma, rich taste, yellow-green soup color and tender and even leaf bottom; Round fried green: Round and compact in appearance. Due to different producing areas and processing methods, it can be divided into flat fried green, Quangang Bai Hui and Yongxi Huo Qing. Flat fried green: produced in Shengxian, Xinchang, Shangyu and other counties in Zhejiang. Historically, coarse tea was refined in Pingshui Town, Shaoxing, and the finished tea was round and firm as pearls, so it was called "Pingshuizhu Tea" or "Pingshui Tea", while coarse Chaze was called Pingchao Tea. Fried green: due to different origin and preparation methods, it is mainly divided into Longjing, Qiqiang and Dafang. Longjing: produced in Xihu District, Hangzhou, also known as West Lake Longjing. Picking fresh leaves is exquisite, and the buds and leaves are required to bloom evenly. Senior Longjing is particularly fine in workmanship, with "green color and fragrant smell". Sweet taste and beautiful shape. Flag gun: produced in the surrounding area of Longjing tea area in Hangzhou and adjacent counties such as Yuhang, Fuyang and Xiaoshan. Dafang: produced in Shexian County, Anhui Province and adjacent areas of Lin 'an and Chun 'an, Zhejiang Province, with Laozhu Dafang being the most famous. In roasted green tea, it is also called special roasted green tea because of its different tea making methods. In order to keep the leaf shape intact, the last process is often drying. Its tea products include Dongting Biluochun and Nanjing Yuhua Tea. Gold medal Huiming, Gao Qiao Yinfeng, Shaoshan Shao Feng, Anhua Song Zhen. Guzhang Maojian tea, Jianghua Maojian tea, Dayong Maojian tea, Xinyang Maojian tea, Guiping Xishan tea, Lushan cloud and so on. Here only two products are briefly introduced, such as Biluochun in Dongting: Biluofeng in Dongting Mountain, located in Taihu Lake, Wuxian County, Jiangsu Province, has the best quality. The shape of the rope is slender, even, curled like a snail, revealing white hair, and the color is silver green, hidden and smooth; The essence is fragrant and lasting, the soup is light green and clear, and the taste is fresh and sweet; The leaves are tender, soft, even and bright. Gold Award Huiming: Produced in Yunhe County, Zhejiang Province. It was named after 19 15 won a gold medal at the Panama World Expo. The appearance is thin and uniform, the seedlings are tender and the color is green. Endogenous fragrance is high and lasting, with fragrant flowers and fruits, clear soup color, sweet and refreshing taste and light green leaves. Baking green tea: drying in a baking cage. Most of the roasted green tea, after reprocessing and refining, is used as the tea blank for smoking scented tea. The aroma is generally not as high as that of fried green tea, and a few fried green teas have excellent quality. According to its shape, it can also be divided into strip tea, pointed tea, slice tea and needle tea. Bar baking is produced in the main tea-producing areas in China; Pointed tea and flake tea are mainly produced in Anhui, Zhejiang and other provinces and cities. Among them, the characteristic green baking mainly includes Huangshan Mao Feng, Taiping Monkey Kui, Luan Guapian, Jingting Green Snow, Tianshan Green Tea and ancient Zhuzi bamboo shoots. Jiangshan Green Peony, Emei Mao Feng, Jinshui Cuifeng, Zhouxiabi Peak, Nannuo Bai Hao and so on. Such as Huangshan Mao Feng: produced in Nennen County, Huangshan, Anhui Province. The appearance is tender, smooth and slightly curly, the buds are fat and even, and the edges are sharp. Shaped like a "sparrow tongue", it is golden and shiny, commonly known as ivory. The aroma is fresh and long, the soup color is clear, the taste is mellow and fresh, and the leaves at the bottom of the leaves are blooming, rich and bright. Sun-dried green tea: It is sun-dried. Mainly distributed in Hunan and Hubei. Guangdong. Guangxi, Sichuan, Yunnan and Guizhou provinces have a small amount of production. The quality of sun-cured green tea is the best in Yunnan, which is called "Dianqing". Others, such as Qing Chuan, Qian Qing, Guiqing and Eqing, have their own merits, but they are not as good as Yunnan. Steamed green tea: Steam fixation is an ancient fixation method in China. During the Tang Dynasty, it spread to Japan until now. But in China, it changed to frying from the Ming Dynasty. Steamed green is the use of steam to destroy the enzyme activity in fresh leaves, forming the quality characteristics of' three green' with dark green color, light green tea soup and green tea bottom, but the aroma is stuffy green and the astringency is heavy, which is not as fresh and refreshing as pot-fried green tea. Due to the need of foreign trade, China has also produced a small amount of steamed green tea since the mid-1980s. The main varieties are Enshi Yulu, produced in Enshi, Hubei; China fried tea, produced in Zhejiang. Fujian and Anhui provinces. Green tea is the earliest tea in history. The collection of wild tea buds and dried tea leaves by ancient humans can be regarded as the beginning of green tea processing in a broad sense, at least 3000 years ago. But the real green tea processing began with the invention of steamed green tea in the 8th century, and ended with the invention of fried green tea in12nd century. The processing technology of green tea is relatively mature, which has been used to this day and is constantly improving. Green tea is the largest tea in China, and its producing areas are distributed in tea-producing provinces, municipalities and autonomous regions. Among them, Zhejiang, Anhui and Jiangxi provinces have the highest output and the best quality, and are the main bases of green tea production in China. In the international market, China green tea accounts for more than 70% of international trade. The marketing area covers all countries in North Africa and West Africa and more than 50 countries and regions such as France, the United States and Afghanistan. In the international market, the sales of green tea account for more than 1/3 of the total domestic sales. At the same time, green tea is the main raw material for producing scented tea.