1. Green Tea
Green tea, also known as unfermented tea, is a tea made from suitable tea trees, after the traditional process of killing, kneading and robbing, drying, and so on. It is called green tea because the color of the dried tea and the tea soup and leaf base after brewing is green in tone.
Green tea is the earliest tea in history, the ancient human collection of wild tea tree buds and leaves dried collection, can be regarded as the beginning of green tea processing, at least 3000 years ago. Green tea is the largest production of tea in China, and the production areas are distributed in various tea-producing regions, among which Zhejiang, Anhui, and Jiangxi provinces have the highest production and the best quality, and are the main bases of green tea production in China. Chinese green tea, the most famous products, such as West Lake Longjing, Dongting Biluochun, Huangshan Mao Feng, Xinyang Mao Jian, etc.
2. Black Tea
Black tea is a fully fermented tea, which is fermented based on green tea, that is, it is made by using suitable new buds of tea trees as raw materials, and is made through processes such as killing greens, kneading, fermenting, and drying. Tea polyphenols are reduced by more than 90%, and components such as theaflavins, threonine, and aroma substances are newly produced. Because of the color of the dry tea and the red color of the brewed tea soup, it is named black tea.
The birthplace of black tea is in the Wuyi Mountain tea area in Fujian Province, China. Although there are many varieties of black tea in the world and their origins are very wide, most of the varieties of black tea are developed from Chinese black tea. The four famous black teas in the world are Keemun Black Tea, Assam Black Tea, Darjeeling Black Tea and Ceylon Highland Black Tea.
3. Oolong Tea
Oolong tea, also known as green tea, is a semi-fermented tea. The basic process is drying, drying, shaking, killing, rolling, and drying. It is named after its founder Su Long (nicknamed Oolong). Oolong tea combines the methods of making green tea and black tea. Its quality characteristic is that it not only has the fragrance and floral fragrance of green tea but also has the mellow taste of black tea.
The main producing areas of oolong tea are in northern Fujian, southern Fujian, Guangdong, and Taiwan. Famous products include Tieguanyin, Golden Osmanthus, Wuyi Dahongpao, Wuyi Cinnamon, Dongding Oolong, Northern Fujian Narcissus, Qilan, Benshan, Hairy Crab, Meizhan, Daye Oolong, Fengru Dancong, Phoenix Narcissus, Lingtou Dan Cong, Taiwan Oolong and so on.
4. Dark Tea
As a kind of tea made by bacterial fermentation, dark tea is a post-fermented tea. The basic process is four processes killing greens, rolling, stacking, and drying. According to the different production areas and the differences in craftsmanship, dark tea can be divided into Hunan dark tea, Hubei old green tea, Sichuan edge tea, and Diangui dark tea.
The earliest black tea was produced in Sichuan. It was a side-market tea made by autoclaving green hair tea. In the process of being processed into agglomerates, it takes more than 20 days of wet billet accumulation and the color of raw tea changes from green to black.
5. White Tea
White tea belongs to slightly fermented tea and is a special treasure among teas in my country. It is named because the finished tea mostly buds, covered with pekoe, like silver and snow. White tea is a specialty of Fujian, and its main production areas are Fuding, Zhenghe, Songxi, Jianyang, and other places. The basic process is Lingdong, baking (or drying in the shade), sorting, refiring and other processes. The preparation method of white tea neither destroys the activity of enzymes nor promotes oxidation, so it has the quality characteristics of complete buds, full body, fresh fragrance, clear yellow-green soup, light and sweet taste.
White tea can be divided into leaf tea (such as white peony, new white tea, Gongmei, and Shoumei) and bud tea (such as Baihao Yinzhen) due to different tea tree varieties and fresh leaf picking standards.
6. Yellow Tea
People found that in the process of green tea frying, due to insufficient or untimely drying after killing and kneading, the leaf color will become yellow, and the yellow tea production method also comes from this.
Yellow tea belongs to the fermented tea category, its killing, kneading, drying, and other processes, and green tea production method is similar, the key difference lies in the process of smothering yellow. The general practice is that the tea leaves after killing and twisting are wrapped in paper, or piled up and covered with wet cloth to promote the non-enzymatic automatic oxidation of tea billets under the action of water and heat, forming yellow.
According to the difference between the range of picked buds and the degree of oldness and tenderness, yellow tea can be divided into three categories: yellow bud tea, yellow small tea and yellow large tea.
7. Flower Tea
Flower tea, also known as smoked flower tea, fragrant flower tea, and fragrant piece, is a unique fragrant tea in China. Flower tea began in the Southern Song Dynasty, has a history of more than dry years, and first appeared in Fuzhou. It is the use of tea is good at absorbing odor characteristics, will have the fragrance of flowers and new tea together smothered, wait for the tea will absorb the fragrance, and then sieve the dried flowers, flower tea is completed.
The most common flower tea is Laili flower tea, depending on the flowers used in the tea, there are also magnolia flower tea, osmanthus flower tea, pearl orchid tea, tortoise flower tea and so on. Ordinary flower tea is made with green tea as the tea blank, but it is also made with black tea or oolong tea.