Difference between traditional craft Liu Bao tea and green tea

Liubao tea is categorized into traditional Liubao tea and modern Liubao tea due to the difference in tea making process. Due to some of the traditional technology six fort tea from the dry tea to the soup color has a certain similarity with the green tea, some of the six fort tea is relatively new to the tea friends, will be the traditional technology six fort tea and green tea confusion, it is difficult to distinguish. In order to answer the doubts of tea lovers, this article will distinguish between the two from five aspects.

Difference one: the definition of the name of the tea

Six Fort Tea (traditional technology) is defined as: the selection of Cangwu County group species, large and medium-leafed species and their separation, selection of varieties, strains of tea [Camellia sinensis (L.) O. Kuntze] of fresh leaves as raw materials, by the six Fort Tea tea made by the traditional technology of tea products.

Definition of Green Tea: Tea products made from fresh buds or leaves of tea trees picked, through the processes of greening, kneading and drying. The greening of green tea includes stir-frying, roasting and steaming.

Extended definition, the traditional process of six Fort Tea has a geographical division, to produce in Cangwu for the authentic; while the origin of green tea is wider, including all over the country.

Difference 2: Selection

Green tea selection is mainly tender, graded and higher grade is better. Such as West Lake Longjing, Anji white tea, etc. only pick a bud and a leaf as raw materials, into tea, after brewing the flavor fresh and sweet, fragrant and rich.

Traditional craft Six Fort tea is rich in variety, old leaves and young shoots can be selected as raw materials, if the raw material is divided by the degree of old and young: before the community, before the Ming, before the rain of one bud, two leaves, three leaves, such as refined out of the tea valley; late spring, summer, early fall, plucked a bud of three or four leaves were made into a middle tea; tea buds together with the old leaves plucked together with a long high, the production of the dry tea has a black white tea for the second white tea; before and after the frost picking of the old leaves by steam or water to lift the killing and then baking; the old leaves plucked before and after frost by steam or water to lift the killing and then drying. The old leaves are picked before and after the frost and dried by steam or water.

Difference 3: production process

"Guangxi Food Safety Local Standard DBS45/057-2018 Liu Bao Tea (Traditional Craft)" stipulates that the production process of Liu Bao Tea (Traditional Craft) is: using the process of killing, initial kneading, heap smothering, re-turning kneading, drying, sifting, blending or not blending, steam steaming or not steam steaming, pressing molding or not pressing molding, aging or not aging, not through the process of Ovation Fermentation. The process of Ottoman fermentation.

The production process of green tea includes leaf picking, greening, kneading, drying (drying, frying). The greening process is divided into different ways: sun greening, steaming, baking, and stir-frying.

Difference 4: Soup color and taste

Green tea soup color turquoise and clear, taste and texture focus on freshness, sweet and sweet, elegant aroma without miscellaneous tastes for the best.

The taste of traditional Six Fort Tea is richer and more different, such as: pre-social tea, tea broth yellow and bright, clean and bright, fresh taste, strong astringent in the mouth, slightly sweet, fragrant and elegant; spring tea, broth yellowish bright, bright and clear, slightly sweet, astringent, sweet, astringent, less astringent, fragrant; winter tea broth yellow and bright, clean and transparent, fresh and astringent taste, good sweetness, sweet and resistant to the taste of the tea. Winter tea is yellow and bright, clean and transparent, with fresh and slightly astringent taste, good aftertaste, sweet and resistant to brewing, with high and persistent aroma; Old Tea Woman has golden and oily soup color, clear and transparent, with refreshing and throaty taste, strong aftertaste, and clear and fresh aroma. At the same time, the Six Fort Tea (traditional craft) has a remarkable feature that the soup color and taste will change with the change of the year. There are certain years of tea, the flavor presented is another scene.

Difference 5: Shelf life

Green tea heavy freshness, because after high temperature aroma and freshness, its tea quality has been a lot of excitement, can not continue to fermentation and transformation in the late storage. Therefore, its shelf life is short, in the appropriate preservation, usually can be stored 1 to 2 years.

The shelf life of traditional craft Six Fort Tea is determined by the same factors of raw materials, craftsmanship and storage***. Raw materials of high quality for the later storage to provide a rich material base; tea production process of exquisite tea enzymes and other active substances to be retained in large quantities, to ensure that the storage process, the tea can occur in the self-transformation; in a clean, dry, temperature and humidity suitable, no odor, ventilation, no direct light conditions, the traditional craft of six fortresses of tea can be a long-term storage.

These are the five points of difference between traditional craft Six Fort tea and green tea for tea lovers' reference.

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