Analysis report on tea classification and identification

1. Green tea: Tea made by gently kneading and deactivating enzymes. Because it has not been fermented, it contains a lot of tea polyphenols, with green color and refreshing taste.

2. Yellow tea: tea made by micro-fermentation for a long time and then enzyme fixation. Its color is yellow-green, its taste is fresh and tender, and it has certain sweetness.

3. White tea: directly dried tea with one bud and one leaf as the picking standard. It is famous for its budding fragrant tea and flowers. It has a clear fragrance and is silvery white.

4. Oolong tea: characterized by semi-fermentation, its production process is complex, and it has various flavors, aroma characteristics, tea strips and other forms, and its quality ranks first among all kinds of tea products.

5. Black tea: tea made by fermentation, enzyme fixation and other processes. There are many colors such as reddish brown, purple brown and red gold, and the taste is rich and slightly bitter.

Identification analysis report:

1. Appearance: Tea leaves should be bright in color, complete in strips and even in size. Tea should be smooth and free from abnormal phenomena such as mildew spots.

2. Aroma: Tea should have a unique aroma, and different teas have different aromas.

3. Taste: Tea should have a fragrant or mellow taste, and different teas have unique tastes.

4. Soup color: the soup color of tea brewing should be clear and transparent, without turbidity or turbidity.

5. Tea bottom: Tea bottom refers to the tea powder left at the bottom of the pot after brewing. Different tea bases have different shapes, which can be used to identify the authenticity of tea.