What are the crafts and types of tea?

There are many kinds of tea, from fresh leaves in natural form to various famous teas all over the world's major producing areas. Each piece of tea will bring endless enjoyment to people. To enjoy the fragrance and rhyme of tea, start with choosing each piece of tea.

Black tea, yellow tea, white tea, oolong tea, dark tea, and green tea are the six basic teas. The first five types of tea are all made on the basis of green tea, but the fresh leaf raw materials and manufacturing processes used are different, so the six major tea types have different quality characteristics such as color, aroma, taste, and shape. . In addition, there are various reprocessed teas including scented tea.

Turquoise green tea

Green tea is a kind of non-fermented tea, and it is named because the color of the dry tea, the brewed tea soup, and the bottom of the leaf are mainly green.

The new shoots of the tea tree are picked, then the green tea is cut, twisted, and dried to make green tea. The finishing process is the main feature of the green tea preparation method. During the high temperature curing process, the enzyme activity is quickly inactivated, the enzymatic oxidation of poly-phenols is prevented, and the characteristics of green tea "green leaves" and "green soup" are maintained. According to the different methods of fina-lization and drying in the initial production process, green tea can be divided into four types: steamed green tea, roasted green tea, fried green tea and sun-dried green tea.

Steaming refers to the use of steam to destroy the activity of enzymes in the fresh leaves. The green tea made by this method has a dark green color, a light green tea soup, a green tea base, a dull aroma and a green odor, and a heavy astringency.

Baked green tea is dried in a drying cage, which can be used as a tea base for smoked scented tea, with a lighter aroma. According to its shape, it can be divided into bar-shaped tea, pointed-shaped tea, sheet-shaped tea, needle-shaped tea and so on.

Stir-fried green tea is named after the method of drying. According to its shape, it can be divided into three types: long fried green, round fried green and flat fried green. Long-fried green is shaped like eyebrows, so it is also called eyebrow tea; Yuan-fried green is granular, so it is also called pearl tea; flat-fried green is also known as flat-shaped tea. The long-fried green color is green, the fragrance is high and long-lasting, the flavor is rich, the soup color and the bottom of the leaf are bright yellow; the round-fried green has the characteristics of high fragrant, strong flavor and resistance to foam; the flat fried green is fragrant and mellow.

Sun-dried green tea refers to green tea that is dried in the sun after being fried in a pot and kneaded. Because the temperature of the sun is lower and the time is longer, it retains more of the natural substances of the fresh leaves. The tea produced has a strong taste and a unique taste after sun ex-posure, so people often say that this tea has " A strong smell of the sun".

Among the six basic teas, green tea appeared earliest. More than 3,000 years ago, the ancients began to collect buds and leaves from wild tea trees and dried them for collection. This can be regarded as the origin of green tea processing. Green tea processing in the true sense began in the 8th century, matured in the 12th century, and gradually improved and is still in use today.

Currently, the tea with the highest output in China is green tea. The total sales of Chinese green tea in the international market account for more than 30% of the total tea sales and more than 70% of the international green tea trade. North and West African countries and more than 50 countries and regions including France, the United States and Afghanistan have sales out-lets in China. The eyebrow tea and pearl tea in green tea are more popular among consumers at home and abroad for their characteristics such as high fragrance, mellow taste, beautiful shape, and resistance to brewing.

Black tea as bright as amber

Black tea has a degree of fermentation of 80% to 90%. It is a fully fermented tea. It is named after its dry tea and tea infusion are mainly red in color.

Black tea is made from the "one bud, two three leaves" of the tea plant. When making, the fresh leaves must be put in the air to wither, and then processed according to one of the following two methods: CTC method [ie Crush, Tear, Curl] or traditional methods. The CTC method generally uses machine processing to process low-quality tea into better finished products. The traditional method will adopt different techniques according to different teas, and it will be done by machine or by hand. Using this style of pro-cessing method will eventually produce the high-quality loose tea pursued by many connoisseurs.

Traditional methods require that when making black tea, the leaves must be oxidized at a certain temperature and humidity. The degree of oxidation determines the quality of tea. Since oxidation has already started in the rolling stage, time control is very important to the quality of tea. Next, the leaves are dried to terminate the oxidation process. Finally, the leaves are divided into different grades according to their sizes (whole leaves, broken leaves, tea powder, tea powder) with a sieve. There is no final step in the production of black tea, but the tea polyphenols contained in it are oxidized and turned into red compounds. Part of this compound is soluble in water and part of it accumulates in the leaves to form red soup and red leaves.

The exact origin of black tea has not been verified. In all historical records, the earliest mention of the name "black tea" was in the book "Duo Neng Shi" written by Liu Ji in the mid-Ming Dynasty (about the 16th century). It is speculated that as early as the 17th century, China had begun to make black tea, and Fujian Souchong black tea appeared first. In the middle of the 18th century, Fujian region produced more sophisticated black tea based on Sou-chong black tea.

Black tea is the second largest tea category in China, mainly including Sou-chong black tea, Gongfu black tea and broken black tea. Black tea exports account for about half of China's total tea production. More than 60 countries and regions have established trade relations with China. Egypt, Sudan, Lebanon, Syria, Iraq, Pakistan, the United Kingdom, Ireland, Canada, Chile, Germany, the Netherlands and Eastern European countries are the countries with large imports.

Orange-colored yellow tea

Yellow tea has a degree of fermentation of 10% to 20%, which is a kind of micro-fermented tea. "Tea Shu" (1597) by Xu Cishu of the Ming Dynasty re-cords the history of the evolution of roasted green tea into yellow tea: the basic production process of yellow tea and green tea are similar, except that flashing yellow is added in the tea making process. It becomes yellow soup and yellow leaves. The production process of yellow tea has many titles, such as "boring yellow", "boring pile", or "initial package", "repacking" and "worst pile". Some pile up dull yellow before kneading, some pile up dull yellow af-ter kneading, or pile dull yellow for a long time, some pile up dull yellow af-ter initial baking, and some pile dull yellow when baking again.

According to the tenderness and size of the raw material bud leaves, yellow tea can be divided into three types: yellow bud tea, yellow small tea and yellow big tea. Huangya tea mainly includes Junshan Yinzhen, Mengding Huangya and Huoshan Huangya; yellow tea mainly includes Beigang Mao-jian, Weishan Maojian, Yuan'an Luyuan tea, Zhejiang Pingyang yellow soup, etc. Huangda tea includes Anhui Huoshan Huangda tea and so on. The buds and leaves of yellow tea are more delicate, delicate and mellow. Different types of yellow tea choose different tea chips and different processing te-chniques. For example, the Junshan Silver Needle in Hunan is made by pro-cessing the fat buds, and the finished tea leaves are covered with hair and golden in color; while the Pingyang Huangtang in Zhejiang is made of de-licate tea leaves with yellow hearts and white leaves after processing.

White tea

White tea has a degree of fermentation of 20% to 30%. It is a mildly fer-mented tea. It is named after its finished tea is covered with pekoe, like silver and snow. The output of white tea is not high, and it is a treasure among the teas in our country.

The basic process of making white tea is withering, baking (or drying in the shade), picking, reheating, etc. Among them, withering is the key process to form the quality of white tea. White tea has the characteristics of complete buds, full body, fresh fragrance, clear yellow-green soup, and light and sweet taste. The main varieties of white tea are Yinzhen, White Peony, Gongmei, Shoumei and so on.

During the Tang and Song Dynasties, people accidentally discovered a white leaf tea tree and used this variety to make white tea. This kind of white tea has almost nothing in common with the white tea that was developed with-out stir-frying or kneading and made with a special process. The three-color fine buds and silver-silk water buds of green tea in the Song Dynasty evo-lved continuously until the Ming Dynasty was similar to the current white tea. Tian Yiheng, a writer of the Ming Dynasty, recorded in his "Cooking Spring Essays": "The tea maker is second to the fire writer, and the sun is the first, and it is also close to nature...clear and vivid, especially lovely."

Modern white tea originally only referred to the "Bai Hao Yinzhen" with dense white hairs and silvery white color. After a period of development, other varieties such as white peony, gongmei, and shoumei gradually appeared.

Oolong tea

Oolong tea is also known as green tea, with a degree of fermentation of 30% to 60%, which is a semi-fermented tea. According to legend, Su Wulong in the Qing Dynasty was the founder of the oolong tea making method, hence the name. The basic process of its production includes drying, drying, sha-king, finishing, rolling, and drying.

Whether Oolong tea originated in the Northern Song Dynasty or the Qing Xianfeng period is still controversial in academic circles. But as for its birth-place, everyone thinks it is in Fujian. According to legend, there was a tea farmer named Su Long in Nanyan Village, Xiping Township, Anxi County, Fujian Province. Because he was dark and strong, the villagers called him "Oolong." One spring, a tea basket was hung on the oolong waist, and he went uphill to pick tea with a shotgun on his back. At noon, a mountain deer suddenly slipped past him. Oolong quickly raised his gun and shot. The wo-unded mountain deer ran into the forest. Oolong chased him and finally captured the prey. When Oolong carried the mountain deer back home, it was already time for the lanterns. Since everyone was busy tasting this rare game, they had forgotten about making tea.

In the early morning of the next day, the family members started to fry the "green tea" collected from the oolong. They were surprised to find that the fresh leaves that had been left for the night had been trimmed with red ed-ges and exuded bursts of fragrance. After this kind of tea is prepared, it is exceptionally fragrant and rich, sweeping away the bitter and astringent taste of the past. Oolong and his family were inspired. After careful consi-deration and trial and error, they finally produced a new tea product of ex-cellent quality-Oolong tea, and its hometown Anxi also became famous.

Later, in the early Qing Dynasty, Wang Caotang summarized the oolong tea production process in "Tea Talks": "Wuyi tea (Oolong tea)... After the tea is picked, it is spread out in bamboo baskets and placed in the wind and sun. Gradually harvest, and then add roasting... When it is cooked, it is half blue and half red, green is the color of fried, and the red is the color of baking." Now the rock tea in Wuyi, Fujian still uses this traditional technique.

Oolong tea combines the production methods of green tea and black tea. It has the characteristics of "green leaves and red borders". Its quality is be-tween green tea and black tea. It has the strong flavor of black tea and the fragrance of green tea. appropriate. Because of its outstanding pharma-cological effects in decomposing fat, losing weight and bodybuilding, it is called "fitness tea" in Japan.

Dark tea that grows more mellow

Dark tea has a degree of fermentation of 100%, which is a post-fermented tea. Dark tea is a unique type of tea in China, and ethnic minorities in the frontier have long regarded it as an essential drink in daily life.

Because the raw materials of dark tea are relatively coarse and old, and the accumulation and fermentation time during the manufacturing process is longer, the leaf color is oily black or dark brown, hence the name. The basic process of making black tea is divided into four steps: finishing, rolling, pile and drying. Among them, pile is the most important. The length and severity of the wormwood directly determines the quality of the black tea.

Dark tea was born in the Ming Dynasty. At that time, "the commercial tea was low in counterfeit, and the black tea was conceived, and the production area was limited." For example, according to the production area and craft-smanship, black tea is divided into Hunan black tea, Hubei old green tea, Sichuan edge tea and Diangui black tea. The well-known Pu'er tea in dark tea is also called Pu'er loose tea. It is made from fine Yunnan large-leaf fresh leaves. Its appearance is stout, thick and plump, its color is dark or brown, the taste is mellow and sweet, and it has a unique old fragrance. Because of its nourishing and nourishing effects, it also has the reputation of "beauty tea".

Dark tea can be brewed directly for drinking, or it can be pressed into pressed tea (such as various brick teas) for later drinking. Dark tea is like wine. The longer it is stored in the natural climate, the better the taste and the higher the value.

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