1. Green tea is not fermented tea. Green tea is made from suitable tea shoots through typical technological processes such as deactivation, rolling and drying. Its dry tea color and brewed tea soup and tea leaves are mainly green, hence the name green tea.

The characteristics of green tea retain 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.

2. Black tea is completely fermented tea. Black tea is made from fresh tea leaves through withering, rolling, fermentation and drying. The tea soup and leaf bottom of black tea are red. Such as Qi Hong in Anhui, Dianhong in Yunnan, Chuanhong in Sichuan, Hong Min in Fujian and black tea in Yunnan.

Oolong tea, also known as green tea and semi-fermented tea, is named after its founder. It is a unique tea among several major teas in China. Oolong tea has some legends. According to Fujian Tea and the folklore of Fujian Tea, during the Yongzheng period of the Qing Dynasty, there was a tea farmer and an expert hunter in Nanyan Village, Xiping Township, Anxi County, Fujian Province. Because he is black and strong, the villagers call him "Oolong". One spring, Oolong hung a tea basket around his waist and picked tea with a shotgun on his back until noon. Oolong raised his gun and shot, but the injured mountain deer desperately fled to the mountains. Oolong followed closely and finally caught the prey. When it was time to carry the mountain deer home, Oolong and his family were so busy slaughtering and tasting game that they completely forgot about making tea. The next morning, the whole family was busy frying the "tea green" collected yesterday. Unexpectedly, the fresh leaves that have been left overnight have been inlaid with red edges, emitting a fragrance. Tea leaves are soaked out, and the taste is particularly strong, without the bitter taste of the past. After careful consideration and repeated experiments, after withering, shaking, semi-fermentation, baking and other processes. Finally, a new tea product with good quality-oolong tea was made. Anxi has therefore become the hometown of oolong tea.

Oolong tea combines the production methods of green tea and black tea, and its quality is between green tea and black tea. It has the rich fragrance of black tea and the fragrance of green tea, and has the reputation of "green leaves with red edges". After tasting, the teeth and cheeks remain fragrant, and the aftertaste is sweet and fresh. The pharmacological effects of oolong tea are outstanding in decomposing fat, losing weight, bodybuilding and so on. It is called "beauty tea" and "bodybuilding tea" in Japan.

To form the excellent quality of oolong tea, the fresh leaves of excellent varieties of tea trees are selected as raw materials, and the picking standards are strictly controlled; Secondly, it is an extremely fine production process. Oolong tea can be divided into three subcategories: beating green, shaking green and hand-made green because of different ways of making green. According to different producing areas, business habits are divided into the following sub-categories: northern Fujian oolong, southern Fujian oolong, Guangdong oolong and Taiwan Province oolong. Oolong tea is a unique tea in China, mainly produced in northern Fujian, southern Fujian, Guangdong and Taiwan Province provinces. In recent years, Sichuan, Hunan and other provinces have also produced a small amount.

Oolong tea evolved from Gongchalong Formation and Fengbing in Song Dynasty and was created around 1725 (Yongzheng period of Qing Dynasty). According to Fujian's "Anxi County Records", "Anxi people first invented oolong tea in the third year of Qing Yongzheng, and then it was introduced to northern Fujian and Taiwan Province Province." According to historical research, there were tea shops in Fuzhou in 1862, and oolong tea in Taiwan Province province was exported in 1866. At present, oolong tea is mainly exported to Japan, Southeast Asia, Hong Kong and Macao except Guangdong and Fujian provinces.

There are six kinds of tea in China:

1. green tea: fresh leaves go through three basic processes: high temperature destroys enzyme activity and inhibits the oxidation of polyphenol oxidase, thus maintaining the quality characteristics of green leaf clear soup.

2. Yellow tea: The basic technology is the same as that of green tea, but yellowing treatment is added to promote the slight browning reaction of polyphenols and form the quality characteristics of yellow soup leaves.

3. Black tea: Fresh leaves are processed by processes such as enzyme fixation, rolling, composting and drying. Through the interaction between high temperature and high humidity and microorganisms, the enzymatic browning reaction of polyphenols was promoted, and the dark brown oily dry tea color and yellow red soup color of tea soup were formed.

4. White tea: Fresh leaves go through two processes: withering and drying. Under natural conditions, polyphenols slowly and automatically oxidize, forming the quality characteristics of dew and apricot soup.

5. Oolong tea (green tea): Fresh leaves undergo processes such as withering, turning green, turning green, rolling and drying. In the process of green-making, the enzymes of polyphenols are oxidized to a certain extent, and then the activity of enzymes is purified by high temperature, forming tea with "green leaves are red", golden soup color, high aroma and mellow taste, which has the quality characteristics of black tea and green tea.

6. Black tea: Fresh leaves undergo withering, twisting, germinating and drying. Hair care is the main process to promote the enzymatic oxidation of polyphenols and form the quality characteristics of red leaves in red soup.

A. Green tea is produced in the primitive village of Xiyuan, zhouning county, Fujian.

B. Yellow tea is a kind of wild plant, which is produced in the depths of mountains and beside clear springs. Carefully cultivated by plant experts in West Huangshan Mountain.

C. Black tea belongs to post-fermentation tea, which is unique to China and has a long history of production. Location: Hunan, Hubei, Sichuan and Yunnan.

D. White tea is produced in Anji Xilong.

E. oolong tea is produced in Xiangyun, Anxi.

F. Black tea is produced in Wuyishan District.