What are the main categories of tea in China in terms of color?

Tea in China can be divided into six categories in terms of color, as follows:

1. Green tea: This is a kind of tea with the largest output in China, and its variety ranks first in the world. Green tea has the characteristics of high fragrance, mellow taste, beautiful shape and resistance to brewing. Its production process goes through the process of enzyme fixation, kneading and drying. Due to the different drying methods during processing, green tea can be divided into fried green tea, baked green tea, steamed green tea and sun-dried green tea.

green tea is a kind of tea with the largest output in China, and all 18 tea-producing provinces (regions) in China produce green tea. China has the largest variety of green tea in the world, exporting tens of thousands of tons every year, accounting for about 7% of the green tea trade in the world tea market. Chinese traditional green tea-plum tea and pearl tea, with high fragrance, mellow taste, beautiful shape and resistance to brewing, are deeply welcomed by consumers at home and abroad.

2. Black tea: The difference between black tea and green tea lies in the different processing methods. When black tea is processed, it will wither, so that fresh leaves will lose some water, then knead (knead into strips or cut into granules), and then ferment, so that the tea polyphenols contained in it will be oxidized and become red compounds.

This compound is partly soluble in water and partly insoluble in water, and accumulates in leaves, thus forming red soup and red leaves. There are three main types of black tea: race black tea, kung fu black tea and red broken tea.

3. Green tea (oolong tea): It belongs to semi-fermented tea, that is, it is a kind of tea between green tea and black tea when it is properly fermented to make its leaves slightly red. It has both the freshness of green tea and the sweetness of black tea. Because its leaves are green in the middle and red in the edge, it is called "green leaves with red edges".

4. Yellow tea: In the process of making tea, yellow leaves and yellow soup are formed after being stuffy and piled up. It is divided into "yellow bud tea" (including the silver bud of Junshan in Dongting Lake, Hunan, the yellow bud of Mengding in Ya 'an, Sichuan and Mingshan County, and the Huonei bud in Huoshan, Anhui);

"Huangxiaocha" (including Beigangzai in Yueyang, Hunan, Maojian in Weishan in Ningxiang, Hunan, Pingyang Huangtang in Pingyang, Zhejiang, Luyuan in Yuan 'an, Hubei) and "Huangda Tea" (including Dayeqing and Huoshan Huangda Tea in Anhui).

5. Dark tea: The raw materials are coarse and old, and it takes a long time to accumulate and ferment during processing, which makes the leaves dark brown. It is an indispensable daily necessity for Tibetan, Mongolian, Uygur and other fraternal peoples. There are "Hunan black tea" and "Xianyang jingwei fuzhou tea";

Hubei Old Green Tea, Guangxi Liubao Tea, Sichuan West Side Tea, South Side Tea, Yunnan Tight Tea, Flat Tea, Square Tea and Round Tea.

6. White tea is a special product of our country. When it is processed, it does not stir-fry or knead, but only dries the delicate tea leaves with fuzz on the back or with slow fire, so that the white fuzz is completely preserved. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian, and there are several kinds of white tea, such as "Silver Needle", "Bai Mudan", "Gongmei" and "Shoumei".

Baidu Encyclopedia-China Tea