What kinds of green tea are there? How to distinguish green tea from new tea?

Green tea is divided into four processes: baking, frying, steaming and drying.

Green tea is a kind of zero-fermented tea, which needs to be stored in cold storage.

New tea has a certain freshness. Generally, new tea strips are complete and shiny, with a certain gloss, and will not be gloomy.

At the same time, the aroma is clear and the tea soup is clear.

In the following year, the aroma of tea is erratic, and the tea soup is slightly turbid, which is a preliminary judgment from the appearance and certain perception.

It is also an easy method for most tea lovers to master.

Now let's take a closer look at the characteristics of green tea.

Past lives green tea is the oldest of the six major teas, and it is also the basis of the invention of the other five teas.

As early as more than 3000 years ago, humans began to collect a magical leaf to dry and make it into medicine and drink.

Around 700 AD, the steaming process was discovered.

Around 1 100, the green frying technology was invented, which is also the most widely used green tea technology so far. At the same time, the invention of stir-frying technology also marks the perfection and maturity of this green tea production technology.

Later, the baking and drying of green tea enriched the production skills of green tea.

Due to the improvement of green tea technology and mutual communication, green tea has become one of the largest teas in China.

Its footprints are all over China's major provinces, municipalities and autonomous regions, among which the most representative green teas are: West Lake Longjing, Biluochun, Enshi Yulu, Yunnan Sun-dried Green Tea and so on.

Green tea is a kind of green tea that has not been fermented, so the fresh leaves contain many natural substances, such as catechins, tea polyphenols, amino acids, caffeine and so on.

Compared with other tea leaves, the processing technology of green tea is relatively simple, which is divided into three steps: enzyme fixation, rolling and drying.

It is a kind of tea made from the buds or new leaves of tea trees without fermentation. It has the characteristics of green leaves, green soup and green background, so it is named green tea.

There are many famous green teas in China, which are not only rich in fragrance, high in taste and unique in shape, but also attract the favor of many tea customers.

Green tea is also divided into four types of tea products because of the different ways of drying and deactivating enzymes: frying, baking, drying and steaming.

Famous teas fried with turquoise are: West Lake Longjing, Biluochun, Duyun Maojian, Xinyang Maojian and so on.

The most famous and excellent roasted tea leaves are: Huangshan Mao Feng, Lu 'an melon slices, ancient bamboo purple bamboo shoots, Jingting green tea and so on.

Famous teas represented by steamed turquoise are: Enshi Yulu, Yunshui Yuyu and Yangxian Tea. At present, there are few steamed green tea products, which is the smallest production method in green tea. )

Famous teas represented by sun-dried green tea are: Qing Chuan, Qian Qing, Guiqing, Eqing and so on.

To sum up, for green tea, a kind of tea that races against time, it can be said that the fresher it is, the better it tastes.

Experiments show that chlorophyll will be decomposed into theaflavins at room temperature and in the dark.

It turns the leaves of green tea yellow-brown, which is also a small sign that can distinguish whether green tea is the same year (not suitable for frying green tea), so it is suggested that the green tea of new tea should be preserved in a low temperature, dark and oxygen-free environment.

This will increase the shelf life of green tea.

I hope Chen Xin's article can help you know more about China tea.

Longjing Tea, Biluochun Tea, Huangshan Mao Feng Tea, Lushan Wu Yun, Lu 'an Guapian, Mengding Tea, Taiping Houkui Tea, Junshan Yinzhen Tea, Guzhu Zizun Tea, Xinyang Maojian Tea, Pingshuizhu Tea, Xishan Tea, Yandangshan Mao Feng Tea, Huading Yunwu Tea, Yongxihuoqing Tea, Jingting Lvxue Tea, Emei Errui Tea, Duyun Maojian Tea, Enshi.

Jasmine tea, which is a rare tea variety. It is a product that enhances the fragrance of tea with floral fragrance, which is very popular in China. Generally, green tea is used as tea blank, and a few people use black tea or oolong tea as tea blank. It is made of fragrant flowers and fragrance according to the characteristic that tea easily absorbs peculiar smell. There are several kinds of flowers used, such as jasmine and osmanthus, among which jasmine is the most.

What kinds of green tea are there? How to distinguish green tea from new tea? Among the six major teas, green tea has an enviable reputation and status. First, green tea was invented first, and then there were other teas, or many kinds of teas borrowed from the technology of green tea. Green tea appears early, and its output is also the largest. Almost all parts of the country have producing areas for making green tea. No wonder so many people drink green tea, not only because it is delicious, but also because it has many producing areas, large output and many categories.

So how many kinds of green tea are there and how many kinds are there? According to the processing technology of green tea, it can be divided into fried green tea, steamed green tea, sun-dried green tea and baked green tea. Literally, we can understand that frying green tea is a way of deactivating enzymes with drums or pots, while steaming green tea is deactivating enzymes with steam, drying green tea with sunlight, and baking green tea with hot air from heating equipment. Therefore, the above four kinds of green tea are classified according to their different ways of fixing and drying.

According to the shape of tea, it can be divided into flat shape, single bud shape, straight shape, arc shape, spiral shape, round bead shape, blue shape, sheet shape, block shape, bouquet shape and so on. According to seasons, it can be divided into spring tea, summer tea and autumn tea.

Green tea has distinctive characteristics and can be easily identified from many teas. First of all, green tea retains a lot of chlorophyll because of the enzyme fixation process, so green tea is characterized by clear soup color, green leaves color, fresh and lasting aroma and fresh and refreshing taste. There are many kinds of green tea and many famous teas, such as West Lake Longjing, Huangshan Mao Feng, Dongting Biluochun, Lushan Yunwu, Xinyang Maojian Tea, Luan Guapian and Anji White Tea. Green tea claims to have four unique qualities: beautiful shape, green color, fragrance and mellow taste.

As mentioned earlier, there are many kinds of green tea. When we know the general appearance and internal characteristics of green tea, we can distinguish it well. For example, the representative tea "West Lake Longjing" in green tea is flat, straight and smooth. Longjing is green in color, fragrant, fresh and refreshing, and has the characteristics of typical green tea.

Green tea is not old, but new. A year later, green tea is called old tea, but the old tea state of green tea is not popular, not only the aroma is not obvious, but also the taste is not fresh and refreshing, not fresh and mellow, in short, it is not good to drink.

So how to distinguish new green tea from old green tea? First, look at the appearance, it may be old tea with no color or yellowish color. Second, if you smell the aroma, but you don't smell the aroma, the aroma is very low, or there is an unpleasant smell like old age, it may be old tea. Third, brew and drink to see if it tastes as fresh and refreshing as new tea. If not, it may be old tea.

The above is Sean Xiao's humble opinion. Please correct me.

Dongting Biluochun

"Dongting biluochun, tea is fragrant and drunk." Biluochun, produced in Dongting Mountain near Taihu Lake in Wuxian County, Jiangsu Province, is a treasure of famous tea in China, and is often used as a senior gift. It is famous at home and abroad for its "beautiful shape, bright color, strong fragrance and mellow taste". Biluochun tea is fried with tender buds picked from tea trees in spring; High-grade "Biluochun" requires 60,000-70,000 tea buds for 0.5 kg of dry tea, which shows the delicacy of tea buds. After frying, the dried tea strips are tightly knotted, with white hairs exposed, silvery green and attractive emerald green, and curled into snails, hence the name "Biluochun". After this tea is brewed, the tea soup is green and clear, the leaves are light green and bright, and the fragrance attacks people. It is refreshing when drinking, and it has a sweet feeling after drinking. Whether it is brewed with boiling water or warm water, it can sink quickly. Even if the cup is filled with water before putting the tea, all the tea leaves will sink and bloom.

Huangshan Mao Feng [green tea produced near the famous Huangshan Mountain]

Huangshan Mao Feng is produced in the beautiful Huangshan Mountain in Anhui, China, and mainly distributed around Yungu Temple, Songgu Temple, Diaoqiaoyan, Ciguang Pavilion and Bansi in Taohua Peak. Here, the mountains are high, the forests are dense, the sunshine is short, there are many clouds, and the natural conditions are very superior. Tea trees are moistened by clouds, not attacked by cold and heat, and accumulate good quality. The finished tea is tender and flat, with many peaks and smooth color; In the brewing cup, the fog is light, the taste is mellow and sweet, and the fragrance remains lasting. According to Huizhou government records, Huangshan Mao Feng was famous 300 years ago. Xu Cishu's Tea Book in Ming Dynasty compared it with Qiantang Longjing. During the Guangxu period of Qing Dynasty, Xie Yutai Tea House in Tangkou, Shexian County successfully produced a small amount of Huangshan super Mao Feng tea, which was more famous in the whole country. Huangshan Mao Feng tea is beautiful in appearance, each piece is about half an inch long, and the sharp buds are close to the tender leaves, shaped like tongues. The sharp buds are covered with fine white hairs, which are shiny in color and slightly yellow in green. After brewing, the fog is above and the fragrance is overflowing. The tea juice is clear and yellowish, with lasting aroma, mellow and refreshing taste and sweet aftertaste. The fragrance of tea still exists after cooling, so it is called "Fortunately, there is Leng Xiang". After a bud and a leaf are soaked, it becomes "one gun and one flag", which is bright and vivid. It is said that it is "as light as cicada wings and as tender as lotus whiskers". Super Huangshan Mao Feng is usually picked between Qingming and Grain Rain.

Lu' an guapian tea

Lu 'an melon slices are produced in Yun Qi Mountain in Lu 'an, Anhui Province, and belong to Dabie Mountain tea area in the west. The finished tea is melon-seed-shaped, hence the name, with green color, high aroma, sweet and fresh taste and resistance to brewing. It is a famous green tea variety. This kind of tea can not only relieve summer heat and quench thirst, but also produce body fluid to quench thirst, and has strong digestion and treatment effects. In the Book of Tea in the Ming Dynasty, Long Wen said that Lu 'an tea was the most effective medicine, so it was regarded as a treasure. Sliced tea is a kind of tea made entirely of leaves, without buds and stems. It originated from Yun Qi Mountain in Jinzhai County, and Yun Qi Mountain produces the best quality melon slice tea, so it is also called "Yun Qi melon slice". When making tea, it is foggy and fragrant, and it is also known as "Qishan Yungua Pian". As early as the Tang Dynasty, Luan Guapian was already very famous. In the Song Dynasty, it was famous as a "fine product" in tea. It was tribute tea before the Ming Dynasty. Lu 'an melon chips are green in color, rich in aroma, fresh and sweet in taste, and very resistant to foaming.

Lushan yunwucha

Lushan Yunwu Tea is produced in Lushan Mountain, a tourist resort in Jiangxi Province. It is named "Yunwu Tea" because of its fog. Lushan Yunwu Tea, called "Wen Lin Tea" in ancient times, is one of the traditional famous teas in China. It began in the Jin Dynasty and became famous in the Tang Dynasty. According to legend, Lushan Wu Yun was originally a kind of wild tea, which was domesticated by Hui Yuan, a famous monk in Tolin Temple. He used to entertain his friends with his own homemade tea, and often drank tea and recited poems all night. In the Song Dynasty, Lushan famous tea became "tribute tea". Lushan Mountain is in the north of Jiangxi Province, bordering the Yangtze River in the north and Poyang Lake in the south. The peaks are beautiful, the trees are dense, the springs are flowing, and the fog is transpiration. In this atmosphere, the smoked "Lushan Yunwu Tea" is known as "more delicate in color and fragrance than orchids". Lushan Wu Yun tea has a long growth period and contains high beneficial components. The contents of alkaloids and vitamin C in tea are higher than those in common tea. The buds are strong, the leaves are fat, the hair is white, the color is clear and the taste is strong. It is famous for its fragrance, strong taste, green color and clear soup.

Xinyang Maojian Tea

Xinyang Maojian Tea is produced in Dabie Mountain area of Xinyang, Henan Province, mainly in Yun Si (Cheyunshan, Jiyunshan, Wuyunshan and Tianyunshan) and Tan Liang (Heilongtan and Bailongtan) in the deep mountain area of Xinyang County, Henan Province. It is a precious green tea variety. Its bud leaves are tender and have peaks, and after refining, they are tight and sharp with white hairs, so it is called Maojian, and because it is produced in Xinyang, it is named "Xinyang Maojian". According to ancient records, famous tea was produced in Xinyang as early as 1500 years ago. By the Tang Dynasty, Xinyang Maojian tea had become a tribute tea. Lu Yu, a Cha Sheng, recorded in The Book of Tea that there were eight tea areas in China in the Tang Dynasty, among which Huainan tea areas included northern Anhui and southern Henan. Su Dongpo, a great writer in Song Dynasty, once praised "Huainan tea is the first in Xinyang".

The main varieties are Biluochun, West Lake Longjing, Huangshan Mao Feng, Luan Guapian, Emeishan Tea, Anji White Tea, Taiping Monkey Kui and Xinyang Maojian Tea.

1, "Biluochun"

Biluochun, produced in Dongting Mountain, Taihu Lake, Suzhou, Jiangsu Province, was founded in the Ming Dynasty. The soup is green and clear, with bright green leaves at the bottom. It is a treasure of famous tea in China, and is famous for its "beautiful shape, bright color, strong fragrance and mellow taste".

2. Emeishan tea

The origin is Emei Mountain in the southwest of Chengdu Plain, with a tea history of more than 3,000 years.

The representative is Zhuyeqing, which is produced in the camellia area of Mount Emei in Sichuan at an altitude of 800- 1500m. Emei snow buds are produced at an altitude of 800- 1200m. The taste is mellow and elegant, and the leaves are light green and even.

3. West Lake Longjing

It is located in the mountains around the West Lake in Hangzhou, Zhejiang, such as Lion Peak, Wengjiashan, Tiger Mountain, meijiawu, Yun Qi and Lingyin. It has a long history and was recorded in Lu Yu's Tea Classic in the Tang Dynasty. The soup is green and clear, and the leaves are tender and smooth like flowers.

4. Anji White Tea

Anji white tea belongs to fried green tea, which is produced in Anji County, Zhejiang Province. Anji white tea is made by green tea processing technology and belongs to green tea. The leaves are bright and green, and the buds and leaves are distinguishable.

5. Huangshan Mao Feng

Huangshan Mao Feng was produced in Huangshan, Anhui Province, and was founded in Guangxu period of Qing Dynasty. Super Huangshan Mao Feng is the best in China Mao Feng. Its fragrance is long and its soup is clear and bright. "Golden scales" and "ivory color" are two major features of Huangshan Mao Feng.

6. Slice the melon

Lu 'an melon slices are produced in Jin 'an and Yu 'an districts of Lu 'an city, and in the mountainous areas and low hills adjacent to Jinzhai and Huoshan counties, and are divided into two producing areas: inner mountain melon slices and outer mountain melon slices. Bud-free and stalk-free is one of the characteristics of Luan melon slices.

7. Taiping Monkey Kui

Taiping Monkey Kui is produced in Monkey Pit Village, Taiping County, Anhui Province, and is the best tea, which was founded in the late Qing Dynasty. Known as "the monkey head is pointed at both ends, and it will not spread, become warped and roll". The soup is green and bright, and the leaves are light green and bright.

8.xinyangmaojian tea

Produced in Cheyunshan area, 600 meters above sea level in the west of Xinyang City, Henan Province. Tea is known as "green in color, fresh in taste and high in fragrance", with rich aroma, rich in organic matter and lasting.

Green tea is a traditional tea in China. Its process is relatively simple and does not ferment. It is also the most widely known tea. It often appears in TV series, and tea merchants also like to sell green tea. The reason is that green tea can only be soaked for one year at most, and it will go bad. In the second year, customers will buy it again and again. Unlike Pu 'er tea, they may not come back after buying it for decades, because it will not go bad.

Also, we often say "tea before rain" and "tea tomorrow" refers to green tea.

Distinguish the types of green tea in China according to the time of tea picking. 1. Tea before Ming Dynasty, tea picked before Tomb-Sweeping Day, this year in Tomb-Sweeping Day on 20 17-04-04.

2. Tea before rain was picked in Grain Rain. Grain Rain this year is 20 17-04-20.

Green tea 1, baked according to the process.

2, steamed green tea, commonly used Japanese green tea.

3, fried green tea, commonly used in China

34 tips on green tea 1. When making tea, the water temperature should not be too high, 80~90 degrees.

2. Don't soak for too long, just a few tens of seconds. If you soak for a long time, it will be too strong to drink.

3. The soup color of green tea is faint. If you see that the soup is particularly green, it may be added with pigment.

The bagged green tea in the restaurant is not good to drink, because the materials used are all eliminated tea foam.

5. Yunnan green tea can be soaked for 3~4 times.

6, new tea, the more tender tea is not resistant to foam.

8. Tea with less twisting is resistant to foam (but not fragrant)

9. Good green tea must be fragrant and sweet, or it may be slightly bitter, but in the end you can still appreciate the sweetness of tea. You can't just be bitter.

10, green tea: especially suitable for drinking in summer.

1 1. Green tea is cold, so drink less.

12, green tea: generally green, but also white and cyan.

13, the new green tea is very angry, so it is better to drink it for several months.

14, cover a bowl and drink green tea. Grind the tea leaves on the surface with a lid.

15, ancient tree tea is not suitable for making green tea. It's too old. It's more suitable to use tender green tea as platform tea.

16, green tea is not suitable for cold stomach or gastric ulcer.

17, don't drink herbal tea (green tea, Pu 'er raw tea) on an empty stomach, and drink it half an hour after meals.

18, the shelf life of green tea is one year, and the shelf life of sealed tea is124 months.

19, drink less green tea at night and be careful not to sleep.

20. Green tea won't turn into raw Pu 'er tea if it is kept for a long time.

2 1. The reason why green tea can't be transformed is that the processing temperature (frying, baking and steaming) is too high, which destroys the microorganisms in tea.

22, children can also drink green tea, about 100 ml a day.

23, leaving a root bubble means that each tea soup is not completely soaked, and then add a second bubble.

24. Men are suitable for drinking green tea because men are angry. Black tea is suitable for women.

25, expired green tea can also be drunk, but the taste is not good.

26. If you feel dizzy after drinking green tea, most of them are hypoglycemia, then match a Snickers.

27. Green tea with high tenderness can be frozen in the refrigerator for longer.

28, forget me (a flower) can not drink with green tea, other cold substances can not drink with green tea.

29. Green tea can also be stored at room temperature, but it will last longer in the refrigerator.

30. If the green tea is soaked in a bowl, be careful not to get bored. Not to mention a handful of green tea a day.

3 1, the glass for soaking green tea is mainly for the convenience of appreciating the beauty of green tea, but other materials can also be used.

32. There are ten grades of Japanese green tea, mainly because of the shortage of materials in Japan. In order to make things useful for a long time, China didn't divide them so finely.

33. Matcha used in Japanese tea making was also very popular in Song Dynasty in China, so it was called tea making.

34. The raw materials of Pu 'er tea can also be made into green tea, called Yunnan Green. This is indeed the practice.

Three-bubble method of green tea: what do you mean by upper throwing method, middle throwing method and lower throwing method? I'm from Anhui, and my hometown is Baoershan Village in Jinzhai. We produce yellow-bud (yellow-bud can be divided into yellow tea and green tea, yellow-stuffy craft and non-yellow-stuffy) hand-made hawthorn melon slices! Tea making here is more traditional. High altitude areas have low yield and late tea quality. Generally, yellow buds are mined around April 10, and melon slices are mined on April 20!

Anhui tea is divided into Lu 'an area and Huizhou area. The representatives of Lu 'an area are: Luan Guapian, Huoshan Huangya, Wanxi White Tea (imported from Anji White Tea), Shucheng Xiaolan, Jinzhai Cuimei (now dead) and Lu 'an Dahuang Tea! Huangshan has Mao Feng, Taiping has Monkey Kui, Qimen black tea (high-flavor black tea), Anqing has Cuilan Yuexi!

There are many kinds of green tea, such as West Lake Longjing, Dongting Biluochun, Luan Guapian, Taiping Monkey Kui and Xinyang Maojian Tea. If classified, it should be classified according to the different ways of fixing and drying green tea, which can be divided into three categories: fried green tea, baked green tea and steamed green tea.

Stir-fried green tea: stir-fried green tea is mainly fried. Due to the difference of machinery and technology, fried green tea can be divided into four categories: long fried green tea, round fried green tea, flat fried green tea and special fried green tea. Each category has its own unique shape and quality.

Roasted green tea: Roasted green tea is mainly in the primary processing process, and its drying method is mainly roasting, which has a fresh and refreshing taste and is not rich in roasted green.

There is also a combination of roasting and frying. In the process of processing, drying procedures include frying and baking, but this method is often used for newly-produced famous green tea.

These are the main ways of China. Of course, there is steamed green tea, which is widely used in Japan.

Is this the authentic West Lake Longjing?

I'm Brother Wang who shakes tea by hand. I am in the core producing area of Rizhao green tea.

Green tea is the largest of the six kinds of tea.

Good green tea still refers to the evaluation standard of famous tea, and evaluates tea from five aspects: appearance, soup color, taste, aroma and leaf bottom. No matter flat tea or rolled tea, there is a standard to deal with, which cannot be said.

It is easy to distinguish new tea from old tea, and the greenness and moistening degree of new tea are obvious, especially when they are compared together. Old tea tastes obscure, not as sweet as new tea. Old tea has a low aroma, new tea has a high aroma, and the entrance of new tea is smooth and full.

I am three brothers Wang. You can say anything about tea.