Want to open a tea ceremony hall, business which several types of tea is better, each type of tea is divided into several kinds, thank you.

The classification of tea: According to color points According to color (or production process) can be divided into: green tea, yellow tea, white tea, green tea, black tea, black tea. Green tea is unfermented tea (fermentation degree is zero), yellow tea is slightly fermented tea (fermentation degree is 10-20%), white tea is lightly fermented tea (fermentation degree is 20-30%), green tea is semi-fermented tea (fermentation degree is 30-60%), black tea is fully fermented tea (fermentation degree is 80-90%), and black tea is post-fermented tea (fermentation degree is 100%). Seasonal Classification Seasonal classification is divided into spring tea, summer tea, fall tea and winter tea. Spring tea refers to the tea leaves picked from late March to mid-May of the year. The moderate temperature and abundant rainfall in spring, coupled with the tea tree after half a year of winter rest and recuperation, makes the spring tea buds fat, bright green color, soft leaves, and rich in vitamins, especially amino acids. Not only make the spring tea taste fresh and defending pleasant rich health effects. Summer tea refers to the beginning of May to early July harvested tea. Summer weather is hot, the tea tree buds and leaves grow rapidly, so that the water leachate content can dissolve the tea broth is relatively feed, especially amino acids and other feed makes the tea broth taste, aroma, more than the spring tea is not strong, due to the bitter and astringent anthocyanin, caffeine, tea polyphenol content than the spring tea, not only to make the purple buds and leaves increase in color and taste is more bitter and astringent. Autumn tea is the tea picked after mid-August. Autumn climate conditions between spring and summer, the tea tree by the spring and summer growth, the new buds containing substances relative to feed the size of the leaves, the bottom of the leaf is brittle, yellow leaf color, taste and aroma seem relatively calm. Winter tea is harvested around the end of October. Winter is in the fall after the tea picking, the climate gradually turned cold after the growth. Because of the slow growth of winter wheat tea new buds, the content of the material gradually increased, so the flavor is mellow, and come up with a strong gas. According to the growing environment According to the growing environment to be categorized into flatland tea and high mountain tea. Flatland tea buds and leaves are smaller, the leaf bottom is thin, the leaf surface is spreading, and the leaf color is yellow-green and less glossy. The processed tea leaves are thinner and lankier, with light bones, low aroma and light flavor. High mountain tea due to the environment suitable for the tea tree like temperature, like moisture, shade habit, to help have a good tea out of the saying. With the different altitudes, resulting in the unique characteristics of the alpine environment, from the temperature, rainfall, humidity, soil to the trees growing on the mountain, these environments on the tea tree as well as the growth of tea buds provide unique conditions. Therefore, high mountain tea compared with the flatland tea, high mountain tea buds and leaves fat, green color, hairy. After the processing of the O*** body leaves, the cord is tight, plump, the white hairs show, the defense of the rich and resistant to brewing. In general, the common classification method is to divide Chinese tea into basic tea and reprocessed tea. The basic tea is divided into six categories, namely green tea, yellow tea, black tea, white tea, green tea and black tea. These basic tea as raw materials for reprocessing after the product is collectively referred to as reprocessed tea, mainly flower tea, pressed tea, extracted tea, fruit flavored tea, medicinal health tea and tea beverages. The characteristics of the basic classification and representative tea: Chinese green tea, the most famous products, not only high flavor long, excellent quality, and unique shape, with high artistic appreciation value, green tea according to its drying and greening methods are generally divided into frying green, baking green, sun green and steaming green tea. Fried green tea: due to the drying process by mechanical or manual manipulation of different roles, the tea formed a long strip, ball-shaped, fan-shaped, needle-shaped, screw-shaped and other different shapes, so it is divided into long fried green, round fried green, flat fried green and so on. Long fried green refining called eyebrow tea, the finished product of the flower color has Zhen Mei, Gong Xi, rain tea, needle eyebrow, show eyebrow, etc., each with different quality characteristics. Such as Zhen Mei: thin tight straight or its shape as a lady of the show eyebrow, color green frost, high fresh aroma, taste strong and fresh, soup color, leaf green yellowish bright; Gong Xi: is a long fried green in the round tea, after refining called Gong Xi. The appearance of particles similar to pearl tea, round leaf bottom is still tender uniform; rain tea: the original department of pearl tea separated from the long tea, rain tea is now most of the tea from the eyebrow tea, the appearance of thin and short, still tight, color green uniform, pure aroma, taste is still strong, soup color, yellow-green, the leaf bottom is still tender uniform; round fried green: the appearance of particles round and tight, due to the origin and harvesting methods are different, and is divided into the flat fried green, quan gang hui bai and chung creek fire green, etc.. Flat fried green: produced in Sheng County, Xinchang, Shangyu and other counties in Zhejiang Province. Because of the history of the gross tea concentrated in the town of Shaoxing Pingshui refining and distribution, the shape of the finished tea is fine and round and tightly knotted like a pearl, so it is called "Pingshui Pearl Tea" or Ping Green, and the gross tea is called Ping炒青; Flat fried green: because of the different places of origin and production methods, it is divided into three kinds of Longjing, Qigun, and Dafang. Longjing: produced in Hangzhou City, West Lake District, also known as West Lake Longjing. Fresh leaves are picked tenderly, and the buds and leaves are required to be uniformly formed, and the workmanship of high-level Longjing is particularly fine, with "green color, fragrance. It has the quality characteristics of "green color, lush fragrance, sweet taste and beautiful shape". Flag gun: produced in Hangzhou Longjing tea area around and adjacent to Yuhang, Fuyang, Xiaoshan and other counties. Fangtang: produced in Anhui Province, Shexian County and Zhejiang Lin'an, Chun'an adjoining areas, Shexian old bamboo Fangtang is the most famous. In the fried green tea, because of its different tea-making methods, also known as special fried green tea, in order to maintain the integrity of the leaf shape, the final process is often drying. Its tea products are Dongting Biluochun, Nanjing rain tea. Gold Award Huiming, Gaoqiao Yinfeng, Shaoshan Shaofeng, Anhua pine needles. Guzhang Mao Jian, Jianghua Mao Jian, Dayong Mao Jian, Xinyang Mao Jian, Guiping Xishan tea, Mount Lu Yunwu and so on. Here only a brief description of the two products, such as Dongting Biluochun: produced in Jiangsu Wu County, Taihu Lake, Dongting Shanchuan Biluofeng the best quality. The shape of the cords slender, neat, curled like a snail, white hair exposed, color and lustre silver green hidden Cui light and moist; internal quality of the fragrance persistent, soup color green and clear, taste fresh and sweet; leaf bottom young soft uniform bright. Gold Prize Huiming: produced in Yunhe County, Zhejiang Province. It was awarded the gold medal at the 1915 Panama World's Fair and named after it, with the appearance of thin, tight and even strands, Miao Xiu with peak hair, green color; the internal quality of the fragrance is high and long-lasting, with the fragrance of flowers and fruits, the soup color is clear and bright, the taste is sweet and refreshing, and the bottom of the leaf is tender and green and bright. Roasted green tea: drying cage, roasted green tea after reprocessing and refining most of the tea billets for smoked tea, the aroma is generally not as high as the fried green, a small number of roasted green tea quality is excellent. Its shape can also be divided into strip tea, pointed tea, piece of tea, needle-shaped tea. Strip baking, the country's major tea-producing areas have production; pointed, slice-shaped tea is mainly produced in Anhui, Zhejiang and other provinces and cities. One of the special baking, mainly Huangshan Mao Feng, Taiping Monkey Kui, Liu'an Gua Pian, Jingting Green Snow, Tianshan Green Tea, Guzhu Purple Bamboo Shoots. Jiangshan green peony, Emei Maofeng, Jinshui Cuifeng, Xiazhou Bifeng, Nannuo White Hair and so on. Such as Huangshan Mao Feng: produced in Anhui soft county Huangshan. The appearance of tender and slightly curled, buds fat, uniform, there is the front hair, shaped like a "bird's tongue", the color of golden yellow oil, commonly known as ivory, aroma fresh and long, soup color apricot yellow clear and bright, taste mellow fresh and sweet, the bottom of the leaf buds and leaves into a dozen, thick and bright. Sun-dried green tea: is sun-dried by sunlight. Mainly distributed in Hunan, Hubei. Guangdong. Guangxi, Sichuan, Yunnan, Guizhou and other provinces have a small amount of production. Sun green green tea to Yunnan large-leafed species of the best quality, known as "Dianqing"; others, such as Sichuan green, Guizhou green, Gui green, E green and other qualities of their own, but not as good as Dianqing. Steam green tea: Steam greening is an ancient method of greening in China. Tang Dynasty to Japan, along with the present; and our country since the Ming Dynasty that is changed to pot frying greening. Steaming is the use of steam to destroy the amount of enzyme activity in the fresh leaves, the formation of a thousand tea color dark green, tea soup light green and tea bottom green: 'three green' quality characteristics, but the aroma is more boring with green gas, astringent taste is also heavier, not as fresh as the pot frying green tea as fresh and crisp. Due to the needs of foreign trade, China from the mid-80s, also produces a small amount of steamed green tea. The main varieties are Enshi Yulu, produced in Hubei Enshi; China Pan-fried tea, produced in Zhejiang. Fujian and Anhui provinces. Green tea is the earliest tea in history. Ancient human collection of wild tea tree buds and leaves in the sun in the collection, can be regarded as the beginning of green tea processing in a broad sense, at least three thousand years from now. But the real meaning of green tea processing, from the invention of the 8th century A.D. steaming system, to the 12th century and the invention of fried green system, green tea processing technology has been relatively mature, has been used until now, and constantly improve. Green tea for China's largest production of tea, producing areas distributed in the tea-producing provinces, cities and autonomous regions. Zhejiang, Anhui, Jiangxi provinces with the highest yield, the best quality, is the main base of green tea production in China. In the international market, China's green tea accounted for more than 70% of international trade. Marketing area throughout North Africa, West Africa countries and France, the United States, Afghanistan and more than 50 countries and regions. Green tea sales in the international market accounted for more than 1/3 of the total domestic sales. At the same time, green tea is the main raw material for the production of flower tea