What are the ten most famous teas in China?

1. Green Tea

Green tea is unfermented tea, i.e., fresh leaves that are spread out and dried and then directly fried in a hot pan of one or two hundred degrees to maintain its green color.

Famous varieties are: Longjing tea, Biluo spring tea, Mount Huangshan Maofeng tea, Mount Lu Yunwu, Liu'an Guaibian, Mengding tea, Taiping Monkey Kui tea, Junshan Silver Needle tea, Guzhu Purple Bamboo Shoots Tea, Xinyang Maojian Tea, Pingshui bead tea, Xishan Tea, Yandang Maofeng Tea, Huadeng Yunwu Tea, Yongxi Huoqing Tea, Jingting Green Snow Tea, Emei Erui Tea, Duyun Maojian Tea, Enshi Yulu Tea, Wuyuan Mingmei Tea, Yu Hua Tea, Moganshen Yellow Tea bud tea, five mountains cover rice tea, Putuo Buddha tea.

2. Black Tea

Black tea is the opposite of green tea, is a fully fermented tea (fermentation degree greater than 80%). Black tea gets its name from the red color of its broth.

The famous varieties are: Qi Hong, Dian Hong, Ying Hong.

3. Black Tea

Black tea was mainly sold to the border areas, such as Yunnan's Pu'er tea is one of them. Pu-erh tea is made by pouring water over already made green tea and then fermenting it. Pu-erh tea is popular in Southeast Asia and Japan for its lipid-lowering, weight-loss and blood pressure-lowering effects. But to really talk about weight loss, the most significant effect is still oolong tea.

4. Oolong tea

Oolong tea, also known as green tea, is a class of semi-fermented tea between black and green tea. Oolong tea in the six categories of tea process is the most complex and time-consuming, bubble method is also the most elaborate, so drinking oolong tea is also known as drinking work tea.

Famous varieties include: Wuyi Rock Tea, Iron Goddess of Mercy, Phoenix Monoceros, and Taiwan Oolong Tea.

5. yellow tea

The famous Junshan silver needle tea belongs to the yellow tea, yellow tea is a bit like green tea, but the middle needs to be smothered in yellow for three days;

6. white tea

White tea is basically made by the sun. White and yellow teas are very good in appearance, aroma and flavor.

Famous varieties include: white ho silver needle tea, white peony tea .

Combining the above common classifications, Chinese tea can be divided into two major categories:

Basic Tea:

Green Tea: ----This is the most abundant type of tea in China, with the largest number of varieties in the world. Green tea has a high aroma, flavor, beautiful shape, resistant to brewing and other characteristics. Its production process is through the process of greening, kneading and drying. Due to the different methods of drying during processing, green tea can be divided into fried green tea, baked green tea, steamed green tea and sun-clean green tea.

Green tea is China's largest production of a class of tea, the country's 18 tea-producing provinces (regions) are producing green tea. China's green tea color varieties of the world's first, tens of thousands of tons of exports each year, accounting for about 70% of the world tea market green tea trade. China's traditional green tea - eyebrow tea and pearl tea, to the high fragrance, flavor, shape, beautiful, resistant to brewing, and popular with consumers at home and abroad.

Black tea ---- The difference between black tea and green tea lies in the different processing methods. Black tea processing without killing, and withering, so that the fresh leaves lose cloud part of the water, and then kneading (kneaded into a strip or cut into particles), and then fermentation, so that the polyphenols contained in the oxidation of tea, into red compounds. This compound is partly soluble in water and partly insoluble in water, and accumulates in the leaves, thus forming red soup and red leaves. There are three main types of black tea: small seed black tea, Gongfu black tea and black broken tea.

Green tea (oolong tea)---- is a semi-fermented tea, that is, the production of appropriate fermentation, so that the leaves are slightly red, is a kind of tea between green tea and black tea. It has both the freshness of green tea and the sweetness of black tea. Because the middle of the leaf is green, the leaf edge is red, so there is a "green leaf red edge" of the name.

White tea ---- is a specialty of China. It is processed without frying or kneading, and only the tender, leaf back full of hairy tea leaves are dried in the sun or dried with a gentle fire, so that the white hairs are preserved intact. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian Province, and there are several kinds of white tea, including "Silver Needle", "White Peony", "Tribute Eyebrow" and "Shou Mei". The name is "Silver Needle", "White Peony", "Tribute Eyebrows" and "Shou Mei".

Yellow Tea ---- In the process of tea making, it is smothered and yellowed, thus forming yellow leaves and yellow soup. Sub "yellow bud tea" (including Hunan Dongting Lake Junshan silver buds, Sichuan Ya'an, famous county of Meng Ding yellow buds, Anhui Huoshan Huo Nei buds), "yellow small tea" (including Yueyang, Hunan Yueyang Beigang in, Hunan Ningxiang Weishan Maojian, Zhejiang Pingyang Pingyang yellow soup, Hubei Yuan'an deer garden), "yellow tea" (including Yueyang, Hunan, Weishan Maojian, Zhejiang Pingyang yellow soup, Hubei Yuan'an). Yuanan's Luyuan), "yellow big tea" (including the big leaf green, Anhui's Huoshan yellow tea) three categories.

Black tea ---- raw materials coarse and old, processing pile fermentation time is longer, so that the leaf color is dark brown. Is Tibet, Mongolia, Uygur and other fraternal peoples indispensable daily necessities. There are "Hunan black tea", "Hubei old green tea", "Guangxi Liu Bao tea", Sichuan's "West Road side tea", "South Road side tea", "South Road side tea", "South Road side tea", "South Road side tea", "South Road side tea", "South Road side tea", "South Road side tea". "South Road Border Tea", Yunnan "tight tea", "flat tea", "square tea" and "round tea". "round tea" and other varieties.

Reprocessed Tea:

To a variety of gross tea or refined tea and then processed into the so-called re-processed tea, including flower tea, pressed tea, liquid tea, instant tea and medicinal tea.

Medicinal Tea ---- will be the drug and tea pairing, made of medicinal tea, in order to play and strengthen the efficacy of the drug, conducive to the dissolution of the drug, to increase the aroma, and reconcile the taste of the drug. There are many types of this tea, such as "afternoon tea", "ginger tea", "life tea", "weight loss tea" and so on.

Flowering tea is the most popular type of tea in the world.

Flower tea ---- This is a relatively rare variety of tea color. It is a product that increases the aroma of tea with the fragrance of flowers, and it is very popular in China. It is usually made of green tea as tea blanks, and a few of them are also made of black tea or oolong tea. It is based on the characteristics of the tea leaves can easily absorb the odor, with fragrant flowers to celling material processing and become. The chemical varieties used are jasmine, osmanthus and several others, with jasmine being the most.

From the world, in the above categories of tea, the largest number of black tea, followed by green tea, the least is white tea. White Peony, White Hair Silver Needle, Anji Bai Rong

Green Tea Semi-fermented Tea (Fermentation 30-60%) Tieguanyin, Wenshan Baojiao, Jieding Oolong

Black Tea Post-fermented Tea (Fermentation 100%) Liubao Tea, Puerh Tea Flower Tea

White Tea Mildly fermented Tea (Fermentation 20-30%) Junshan Silver Needle

The Second Seasonal Classification

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One, spring tea: refers to the year from late March to mid-May before the harvested tea. Spring moderate temperature, rainfall, plus the tea tree after half a year of winter rest and recuperation, so that the spring tea buds fat, bright green color, soft leaves, and rich in vitamins, especially amino acids. Not only make the spring tea flavor and aroma of fresh and rich health effects.

Two, summer tea: refers to the beginning of May to the beginning of July tea harvested in the summer heat, the new tips of the tea tree buds and leaves grow rapidly, so that the dissolution of the tea broth of the relative reduction in the content of water leachate, especially the reduction of amino acids and so on, making the tea broth taste, aroma, more than the spring tea is not as strong as the bitter and astringent anthocyanins, caffeine, polyphenol content than the spring tea, not only to make purple buds to increase the color and lustre, and taste more bitter and astringent. And the taste is more bitter.

Three, fall tea: that is, after mid-August harvested tea. Autumn climate conditions between spring and summer, the tea tree after the spring and summer seasons of growth, the buds of the new buds containing substances relative to reduce the size of the leaves, the bottom of the leaf is brittle, yellow leaf color, taste and aroma appear to be relatively calm.

Four, winter tea: about late October began to pick. Winter tea is in the fall after the harvest, the climate gradually turned cold after the growth. Because of the slow growth of the new winter tea buds, the content of the material gradually increased, so the flavor is mellow, strong aroma. In addition to the above by the color of tea, the four seasons can also be divided into its growth environment to points A, flat tea: tea buds and leaves smaller, leaf bottom thin, leaf spreading, leaf color yellow-green owes light and moist. The processed tea leaves are thin, thin, light bones, low aroma, light flavor.

Five, high mountain tea: because the environment is suitable for the tea tree temperature, moisture, shade habit. Therefore, there are high mountains out of good tea. 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, compared with the flatland tea, high mountain tea buds and leaves are plump, green in color, and hairy. After processing, the tea leaves are tight and plump. The white hairs show, the aroma is strong and resistant to brewing.

1, by color (or production process) classification:

Tea name

Green tea production characteristics: non-fermented tea (fermentation degree is zero) representative products: Longjing tea, Biluochun

Yellow tea production characteristics: emblem of the fermentation of the tea (degree of fermentation of 10-20%) representative products: white peony, white hair silver needle, Anji Bai Rong

White tea production Characteristics: mildly fermented tea (fermentation degree of 20-30%) Representative products: Junshan Silver Needle

Green tea production characteristics: semi-fermented tea (fermentation degree of 30-60%) Representative products: Tieguanyin, Wenshan Baojiao tea, frozen oolong tea

Black tea production characteristics: full-fermented tea (fermentation degree of 80-90%) Representative products: Keemun black tea, lychee black tea

Black tea production characteristics: fully fermented tea (fermentation degree of 80-90%) Representative products: Keemun black tea, lychee black tea

Black tea production characteristics: post-fermented tea (fermentation degree of 100%) on behalf of the product: six Fort tea, Pu'er tea

2. Seasonal classification:

Spring tea

The year is the late March to mid-May before the harvested tea. Spring temperature is moderate, the rainfall is abundant, coupled with the tea tree after half a year of winter rest and recuperation, so that the spring tea buds fat, bright green color, soft leaf quality, and rich in vitamins, especially amino acids. Not only make the spring tea flavor and aroma of fresh and rich health effects.

Summer tea

is the tea harvested from early May to early July summer heat, the new tips of the tea tree buds and leaves grow rapidly, so that the water leachate content of the tea broth can be dissolved in a relative reduction, especially the reduction of amino acids and other things that make the tea broth flavor, aroma, more than the spring tea is not as strong as the tea, due to the bitter and astringent anthocyanins, caffeine, polyphenol content than the spring tea, not only to make the purple buds and leaves increase! The color varies, and the 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 after the spring and summer seasons of growth, the new buds containing substances relative to reduce the size of the leaves, the bottom of the leaf is brittle, yellow leaf color, taste and aroma appear to be relatively calm.

Winter tea

Started harvesting around late October. Winter tea is grown after the fall tea is picked and the climate gradually turns cold. Because of the slow growth of the new buds of winter tea, the contents gradually increase, so the flavor is mellow and the aroma is strong.

3, according to its growth environment to points:

Plainland tea

The tea buds and leaves are smaller, the bottom of the leaf firm and thin, leaf spreading, leaf color yellow-green owed to glossy. The processed tea leaves are thin, light-boned, with low aroma and light flavor.

Alpine tea

Because the environment is suitable for the tea tree temperature, moisture, shade habit. Therefore, there is a high mountain out of good tea. With the different altitudes, resulting in the unique characteristics of the high mountain 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 the tea buds are provided with unique conditions. Therefore, compared with the flatland tea, high mountain tea buds and leaves are plump, green in color, and hairy. After processing, the tea leaves are tight and plump. The white hairs show, the aroma is strong and resistant to brewing.

The classification of tea

The classification of tea, according to different criteria, there are different ways to distinguish. However, the most general and commonly used is to categorize the tea into six main types according to the degree of fermentation and the method of production.

Green tea: made without any fermentation process, directly after picking, killing, kneading, drying and become the tea. The flavor is fresh and mellow, refreshing and pleasant. Because of the different methods, can be divided into the pan-fried and into the fried green tea, such as Longjing, Biluochun, as well as high-temperature steam steaming green tea, such as Japan's Sencha, Yulu, the former aroma, the latter has a fresh sense of new green.

Yellow tea: the production method is similar to green tea, but the process is smothered in yellow, so that the color of the tea leaves and tea broth is yellow slightly fermented tea, the degree of fermentation is about 10 to 20%, the taste is sweet and fragrant, such as Junshan Silver Needle, Mengding Yellow Teeth, etc. are well known tea models.

White Tea: Lightly fermented tea that undergoes only a slight fermentation of about 10 to 30% after the leaves are picked, and is dried directly in the sun without any frying or kneading. It has a delicate fuzziness and a light, smooth flavor that is very unique. Specialized in the Fujian area of China, it is well known for its white-hair silver needle and shoumei peony.

Green tea: also known as oolong tea. The degree of fermentation is about 20 to 60%, and it is a semi-fermented tea between green tea and black tea. It has a varied flavor, compatible with the freshness and greenness of green tea and the richness and sweetness of black tea, and often comes with diverse and rich aromas such as floral, fruity, and cereal aromas, making it Taiwan's most well-known type of tea. (In addition to Oolong, other well-known teas include Bao Seed, Tieguanyin, Shuixian, and Wuyi.)

Black Tea: Fully fermented tea with a degree of fermentation of 80 to 90%. The production process does not kill the elite, but directly withering, kneading and cutting, and then complete fermentation, so that the tea polyphenols contained in the tea leaves oxidized to become the thearubigin, and thus the formation of black tea is characterized by dark red tea leaves, red tea.

Black tea: post-fermented tea. Manufacturing is in the killing, kneading, sun-drying, and then after stacking the storage process (known as "Worsted"), so that it produces again fermentation, so the tea leaves and tea broth darker color, taste is also more rich and thick. For example, Pu-erh tea and Hunan black tea are famous teas.