green tea

Green tea is a kind of tea that has not been fermented, that is, fresh leaves are spread and dried, and then directly fried in 120 Baidu hot pot to maintain its green characteristics. 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 aroma, mellow taste, beautiful appearance and resistance to brewing. Its production process includes the processes of enzyme fixation, rolling and drying. Due to the different drying methods in the processing, green tea can be divided into fried green tea, baked green tea, steamed green tea and sun-dried green tea. Precious varieties include Longjing tea, Biluochun tea and Huangshan Mao Feng tea.

black tea

The name of black tea comes from its soup color red. Contrary to green tea, black tea is completely fermented tea (the degree of fermentation is above 80%). 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 lose some water, and then it will be kneaded (kneaded into strips or cut into granules) and fermented, so that the tea polyphenols contained in it will be oxidized and become red compounds. This compound is soluble in water and insoluble in water, but it accumulates in leaves, thus forming red soup and red leaves. There are three main kinds of black tea: competition black tea, kung fu black tea and red broken tea.

Precious varieties are: Qi Hong, Dianhong and Hong Ying.

oolong

Oolong tea, also known as oolong tea, is a semi-fermented tea between red tea and green tea. After proper fermentation, its leaves are slightly red. Oolong tea is the most complicated and time-consuming process in the six categories of tea, and the brewing method is also the most exquisite, so drinking oolong tea is also called drinking kungfu tea. 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".

Precious varieties include: Beiyuan Imperial Tea, Short Foot Oolong Tea, Wuyi Rock Tea, Tieguanyin Tea, Fenghuang Dancong Tea and Taiwan Province Oolong Tea.

Yellow tea

The production of yellow tea is a bit like green tea, but it takes three days in the middle; In the process of making tea, yellow leaves and yellow soup are formed by boring. It can be divided into three categories: yellow bud tea, yellow small tea and yellow tea. The famous Junshan Yinzhen tea belongs to yellow tea.

Dark tea

The raw materials are rough and old, and the leaves are dark brown after a long period of accumulation and fermentation during processing. Black tea was originally sold to frontier areas, and it is an indispensable daily necessity for Tibetan, Mongolian, Uygur and other fraternal peoples. Rare varieties include Hunan Black Tea, Hubei Old Green Tea, Guangxi Liubao Tea, Sichuan West Road Side Tea, South Road Side Tea, Yunnan Compact Tea, Flat Tea, Square Tea and Round Tea.

white tea

White tea is basically sun-dried, which is a specialty of China. White tea and yellow tea have good appearance, aroma and taste. When processing, do not fry or knead, only dry the delicate tea leaves with fine hairs on the back or dry them with slow fire, so that the white fine hairs can be preserved completely. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jian 'ou counties in Fujian. There are several kinds of white tea, such as "Silver Needle", "Bai Mudan", "Gongmei" and "Shoumei".

Precious varieties are: Baihao Yinzhen Tea and Bai Mudan Tea.