The six major tea in China is: green tea, white tea, yellow tea, oolong tea, black tea, dark tea.
The Tang Dynasty Lu Yu’s “Tea Scripture” records “Tea is drinking, which is about Shennong”, “Shennong tastes Baicao, and seventy -two poisons are encountered in the day, and tea is solved.”
China is the earliest country in the world to discover and use tea trees. A large number of historical materials and modern investigation research materials have proved that China is the origin of tea trees. As a major tea producer, all kinds of famous tea in various places abound. In order to facilitate the identification of the quality of tea, according to the different processing methods and the degree of fermentation, it is generally used to divide tea into six categories:
Green Tea, Black Tea
Oolong Tea, White Tea
Yellow Tea, Dark Tea
What is the difference between these six types of tea?
In fact, their division standards and essential differences are the degree of oxidation of the production process and tea polyphenols in tea. This article is sorted from low to high according to the degree of tea fermentation, briefly introduced various types of tea.
- Green tea
Green tea is the one with the largest number of tea in China, which is produced throughout the country.
Its process is characterized by the rapidly killing enzymes in fresh leaves after the fresh leaves are picked to inhibit the oxidation of tea polyphenol (non -fermentation).
Green tea has the characteristics of “three greens” of dried tea green, tea soup green, and green leaf base green.
Green tea is rich in chlorophyll and vitamin C. The tea is cold and the catexine content is high.
Representative tea: West Lake Longjing, Biluochun, Huangshan Maofeng.
- White tea
White tea is a mild fermentation tea, which is mainly produced in Fuding, Fujian.
The manufacturing process of white tea is the most natural. After picking a lot of young bud leaves, it only needs to be dried naturally and dried naturally to allow the tea polyphenols in the tea to naturally oxidize (micro -fermentation).
White tea is full of tea, like silver.
Its soup is light, and the taste is fresh and refreshing. It is cool and has the effect of antipyretic and lowering fire.
Representative tea: white silver needle, white peony.
3. yellow tea
Yellow tea is also a micro -fermented tea, which is a unique tea in my country, which is rare.
Yellow tea has a stuffy yellow tea based on green tea, so the characteristics of yellow leaf yellow soup are formed.
The taste is sweet and refreshing, and it is softer than green tea, and there is a sweetheart.
Mild sex can refresh the brain, eliminate fatigue, and eliminate food stagnation.
Representative tea: Junshan Silver Needle, Huoshan Yellow Bud, Meng Tu Yellow Bud.
- Oolong tea
Oolong tea is a semi -fermented tea, which is mainly produced in Fujian, Guangdong, Taiwan and other places in China.
Oolong tea is complicated and cost -effective. Among them, making green is an important process. Special aroma and green leaf red border are formed.
Oolong tea has the fragrance of green tea and the mellow of black tea. The aroma has from fresh floral fragrance to cooked fruit fragrance.
It is warm and cool, slightly chlorophyll, and about 3%of vitamin C and Camellia.
Representative tea: Frozen Uolong, Wuyi Rock Tea, Anxi Tieguanyin.
- Black tea
Black tea is a full -fermented tea. The birthplace is now the Tongmuguan (village) in Wuyi Mountain, Fujian. The earliest black tea is a small breeding black tea. It is the ancestor of the world’s black tea.
The difference between black tea and green tea is that there is an additional fermentation process (the degree of fermentation is greater than 80 %).
Black tea is black and oily, the aroma is generally tall and long -lasting, with sweet flowers and fruits, and the taste is delicious. The soup color and leaf bottom are red.
The nature is mild, because of the fewer tea alkali, and the nerve efficiency is low.
Representative tea: Qimen black tea, Dianhong, Ninghong.
- Dark tea
Dark tea is a post -fermented tea (the fermentation of Waizhong is the key to forming quality). It is mainly produced in Hunan, Yunnan, Sichuan and other places. In order to facilitate transportation, most of them are suppressed to tight tea, such as brick tea and tea.
Unlike other tea, dark tea fermentation does not use the enzymes of the tea itself, but the enzyme produced by microorganisms, so it helps digestion and stomach stomach.
Dark tea and dry tea are generally dark -colored, the soup is clear and yellow, the aroma is mellow, and the taste is mellow.
Mild sex can promote digestion and absorption, and reduce three highs.
Representative tea: Hunan Anhua Dark Tea, Pu’er Tea, Liubao Tea.
