2. Yellow tea: Yellow tea is one of the six famous teas in China and unique to China, belonging to micro-fermented tea. The biggest feature of yellow tea is "yellow soup and yellow leaves", which benefits from its unique production technology. Its production is a bit similar to green tea, except that there is an additional process of stuffy tea. Yellow tea has a long history and was first created in the Western Han Dynasty. At present, it is mainly produced in Anhui, Hunan, Hubei, Zhejiang, Sichuan, Guangdong and other places.
3. Green tea: Green tea (oolong tea) is one of the six famous teas in China, belonging to semi-fermented tea, which has both the fragrance of green tea and the richness of black tea. After tea leaves are brewed, they are green in the middle and have obvious red edges, so they are called "green leaves with red edges". At present, it is mainly distributed in Fujian, Taiwan Province and Guangdong, with a small amount of production in Zhejiang, Sichuan and Jiangxi. Oolong tea can be divided into northern Fujian oolong tea, southern Fujian oolong tea, Guangdong oolong tea and Taiwan Province oolong tea.
Among them, the representative teas of oolong tea in northern Fujian are Dahongpao, Luohan, Shuigui, Baijiguan and Narcissus in northern Fujian. The representatives of Minnan oolong tea are Anxi Tieguanyin and Huang Jingui. The representative teas of Guangdong Oolong Tea include Phoenix and Dan Cong. The representative teas of Taiwan Province Oolong Tea are Frozen Top Oolong Tea and Alishan Oolong Tea.
4. Black tea: Black tea is one of the six famous teas in China, which belongs to post-fermented tea and is unique to China. Black tea has a long history and is mainly made of coarse and old raw materials. Its processing procedures mainly include enzyme fixation, rolling, batch fermentation and drying, in which batch fermentation is the key process to form the quality of black tea.
At present, black tea producing areas are mainly distributed in Hunan, Hubei, Yunnan, Guangxi, Sichuan and other places. The main varieties are Hunan black tea, Hubei old green tea, Yunnan Pu 'er tea and Guangxi Liubao tea. ?
5. Black tea: It is a kind of fully fermented tea, which is refined through a series of technological processes such as withering, rolling (cutting), fermentation and drying. Withering is an important process in the primary processing of black tea, which is called "black tea" in the primary processing. Black tea is named after the tea soup and leaf background color are red after brewing dry tea.
The varieties of China black tea mainly include Rizhao black tea, Qi Hong, Zhaopinghong, Huohong, Dianhong, Yue Hong, Quanchenghong, Quanchenglv, Su Hong, Chuanhong, Hong Ying and Dongjiang Chuyunxian black tea, among which Qimen black tea is the most famous.
6. White tea: It belongs to micro-fermented tea and is a traditional famous tea created by Han tea farmers. One of the six famous teas in China. It refers to a kind of tea that is picked and processed only by sun drying or slow fire drying without fixing and twisting. It has the quality characteristics of complete appearance buds, full hair, fresh and tender Qing Xiang, clear yellow-green soup color and light sweet taste. It belongs to micro-fermented tea and is a wonderful flower in China tea. Because its finished tea is mostly bud head, full of white hair and silver as snow, it is named.
The main producing areas are Fuding, Zhenghe, Songxi, Jianyang and Jinggu in Yunnan. The basic technology includes withering, baking (or drying in the shade), picking and blending. The main technology of Yunnan white tea is sun-drying, and the advantage of sun-drying green tea is that the taste maintains the original fragrance of tea. Withering is the key process to form the quality of white tea.
7. Scented tea: Tea made by soaking flowers, leaves or fruits of plants, which is a unique reprocessed tea in China. Famous fragrant tablets, using the characteristics that tea is good at absorbing peculiar smell, are filled with fresh tea, and after the tea absorbs the fragrance, the dried flowers are filtered out, so that the scented tea is rich in fragrance and the tea soup is dark in color. Scented tea can be subdivided into herbal tea and flower and fruit tea. People who drink leaves or flowers are called herbal tea, such as lotus leaves and stevia leaves.
Those who drink the fruit are called flower and fruit tea, such as figs, lemons, hawthorn, Siraitia grosvenorii, flowers and fruits. It smells fragrant and has health care function. Scented tea is mainly made of green tea, black tea or oolong tea, with fragrant flowers as raw materials and scented. According to the varieties of fragrant flowers used, it can be divided into jasmine tea, magnolia tea, osmanthus scented tea and Zhu Lan scented tea, among which jasmine tea has the largest output. Scented tea is not among the six major teas.
Extended data
Discrimination of new tea
New tea is better than old tea, which means ordinary, not necessarily. Timely storage, for Longjing tea, not only has good color and taste, but also has the beauty of fragrance. Another example is oolong tea. As long as it is properly preserved, even the tea aged every other year has the characteristics of rich aroma and mellow taste.
However, among many tea varieties, for more teas, it is still "new and more expensive".
Judging new tea and old tea can be distinguished from the following three aspects:
1, which can distinguish old tea from new tea according to the color of tea. Generally speaking, the color of green tea is green, and the color of soup is yellow-green and bright; Black tea is a symbol of new tea. It is dark in color and bright red and orange in soup.
2. New tea and old tea can be distinguished by aroma. With the extension of time, the aroma of tea will change from high to low, and the aroma type will also change from new tea aroma to low stuffy aroma.
3. You can also distinguish between new tea and old tea from the taste of tea. No matter what kind of tea it is, the taste of new tea is mellow and fresh, while that of old Chaze is light and unpleasant.
Tea quality identification
Generally speaking, the quality of tea can be identified by sensory evaluation. It is through people's vision, senses and taste organs that the intrinsic characteristics of tea are grasped, and the quality of tea is finally judged comprehensively through the methods of seeing, smelling, touching and tasting. Usually, first pick up a handful of dry tea with both hands, put it on your nose and take a deep breath of tea. Everything that smells like tea is good tea; Poor with green smell or mixed with other smells.
At the same time, it can also be identified by combining the color of tea; Grab a handful of tea leaves by hand and put them in the middle of a white paper or a white plate. Spread out the tea leaves and observe them carefully. If green tea is dark green, black tea is dark green and oolong tea is dark green, and the color of each tea is basically the same, it is good tea. If the color of tea leaves is messy, uncoordinated or inconsistent with the real color of tea leaves, the quality is poor. ?
Baidu encyclopedia-tea