Black tea: Fully fermented tea with a fermentation degree of 80-90%. In the production process, tea polyphenols contained in tea are oxidized into thearubigins by direct withering, rolling and shredding, and then completely fermented, thus forming dark black tea and black tea soup unique to black tea.

The dry brown color of black tea and the brewed tea soup are mainly red, so it is called black tea. When black tea was first produced, it was called "black tea". During the processing of black tea, chemical reactions occurred, and the chemical components in fresh leaves changed greatly, and tea polyphenols decreased by more than 90%, resulting in new theaflavins and theaflavins. Aroma substances increased from more than 50 kinds in fresh leaves to more than 300 kinds, and some caffeine, catechin and theaflavin complexed to form delicious complexes, forming the quality characteristics of black tea, red soup, red leaves and sweet alcohol.

Green tea: It is made without any fermentation process.

Tea leaves are made from suitable new shoots of tea trees, which are directly processed by typical processes such as enzyme fixation, rolling and drying after picking. Its dry tea color, brewed tea soup and leaf bottom are mainly green, hence the name. It tastes fresh and mellow, refreshing and pleasant. Due to different construction methods, it can be divided into pot-fried green tea, such as Longjing and Biluochun, and steamed green tea cooked with high-temperature steam, such as Japanese-fried tea and Yulu. The former has a strong aroma, while the latter has a fresh and green feeling.

The water temperatures of the two teas are different.

High-grade green tea, especially famous green tea with tender buds and leaves, is generally brewed with about 80% boiling water. Too high water temperature is easy to destroy vitamin C in tea, and caffeine is easy to precipitate, which makes tea soup yellow and bitter.

However, all kinds of scented tea, black tea and middle and low-grade green tea are brewed with 90- 100 boiling water, so the water temperature is low, the effective components in tea are precipitated less, and the tea taste is light.

Three kinds of tea have different colors.

A few minutes before brewing, black tea is light brown; The soup of green tea is clear green. After brewing for more than half an hour, the black tea is brown, and the good green tea is still green. Green tea is bright green or dark green, and black tea is light brown or dark brown.

Four different shapes

Black tea is a red leaf soup, which is a quality feature formed by fermentation. Dry tea is moist in color, mellow and sweet in taste and bright red in soup color. Black tea can be divided into "Kung Fu black tea", "red broken tea" and "small black tea".

Green tea is a kind of tea with the largest output in China, which belongs to unfermented tea. Green tea has the quality characteristics of green leaf clear soup. The new tea with good tenderness has green color, exposed bud peak and bright soup color.

Five different effects

Black tea is a kind of fully fermented tea, which is characterized by red soup after brewing, sweet and moist taste, rich in protein, and has the functions of refreshing and relieving fatigue. Black tea, red leaves and red soup give people a warm feeling; Black tea can be added with milk or sugar, which has the effect of heating and warming the stomach; Black tea helps digestion to get rid of greasy work, and winter is good for supplementing fat.

Green tea retains more natural substances of fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves, about 50% of chlorophyll, and less vitamin loss, thus forming the characteristics of green tea with "clear soup color and strong taste convergence". Scientific research shows that the natural substances retained in green tea have certain anti-aging, anti-cancer, anti-cancer, sterilization and anti-inflammatory effects. Tea has the medicinal value of reducing blood lipid and preventing arteriosclerosis. In hot summer, it is advisable to drink bitter and cold green tea, which has the functions of clearing away heat and relieving summer heat, detoxifying and quenching thirst. Green tea contains a lot of tea polyphenols, caffeine and amino acids, which can stimulate the oral mucosa and promote the secretion of digestive glands, which is beneficial to the production of body fluids. It is a good product for relieving summer heat and quenching thirst in midsummer.

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