What are the green teas? What are the black teas? What are the white teas?

Black tea is a kind of tea that has been withered, twisted, fermented and dried. Especially after fermentation, the contents of tea have undergone a series of biochemical changes, which constitute the quality characteristics of red leaves in black tea soup. Because the green leaves turn red after fermentation, it is called black tea, also called fermented tea. The quality and style of black tea are quite different from that of green tea. It is more important for green tea to keep natural green, and black tea is more important. Black tea is a kind of tea with the largest output, the widest market and the largest sales volume in the world. Black tea in China can be divided into three categories according to the different production methods and product quality: Kung Fu black tea, small black tea and red broken tea.

First, ethnic black tea: it is a kind of black tea unique to Fujian. In the processing of ethnic black tea, pure pine is smoked with open flame, which adds a strong pine smoke fragrance to tea, which is the most obvious difference between ethnic black tea and Kung Fu black tea.

Kung Fu Black Tea: Kung Fu Black Tea is a unique traditional product in China, named after its fine workmanship. The shape, color, aroma and taste of Kung Fu black tea are very particular in the production process, which requires complete and uniform winding rope, deep and moist color, bright red soup color, pure aroma, mellow taste and tender and even leaves. The main producing areas are Anhui, Yunnan, Fujian, Hubei, Hunan, Sichuan and other provinces and cities.

1, Yunnan Dianhong is produced in the distribution area of Yunnan big-leaf tea trees in southwest Yunnan, mainly in Fengqing and Menghai counties. Its shape is compact, the front seedling is beautiful and glittering; Endogenous soup is red in color, mellow in fragrance and bright red in leaves, hence the name "Jinya Tea". The production process includes: fresh leaves (spreading)-rolling, molding-aeration fermentation-rough fire-deblocking, screening, heat dissipation-full fire-cooling-rough tea.

2. Anhui Qi Hong is the abbreviation of Qimen Gongfu Black Tea, which is mainly produced in Qimen County, Anhui Province, and is a treasure in Gongfu Black Tea. The shape is tight and slim, the front seedling is graceful, the color is moist, the soup is red and transparent, moist and fresh, especially the aroma is superb and unique, with honey fragrance, like apple fragrance, which is incomparable to other black teas. Known as "Qimenxiang" abroad, it is listed as the first of the three famous teas with high fragrance in the world, and is equally famous with Darjeeling in India and Uva in Sri Lanka. Its production process flow is: withering-rolling-fermentation-drying.

3. Guangdong Yingde black tea is produced in yingde city, so it is called "Yinghong" for short. Its shape particles are dense and thick, its color is moist, delicate and even, and it shows gold; The endoplasmic aroma is fresh and mellow, the taste is strong and refreshing, the golden circle is obvious, and the leaf bottom is soft and red. Its production process flow is: light withering, heavy kneading and quick cutting, moderate fermentation and rapid drying.

4. Guangdong litchi black tea is a kind of strip litchi flavor black tea. Its shape is tight, thin and straight, its color is moist, its internal quality is fragrant, its taste is fresh and sweet, its soup is red and bright, and it has litchi flavor. Production technology: Using excellent varieties of litchi and high-quality black tea strips, through scientific methods and special technology, the high-quality black tea can be made into litchi black tea products by absorbing the fragrance of litchi juice.

Ninghong is mainly produced in xiushui county, Jiangxi Province, and it is one of the earliest Kung Fu black tea treasures in China, which began in the middle of Qing Dynasty. Its appearance is tight and delicate, the front seedlings are exposed, black and oily, fresh and thick, fresh and cool, tender and bud-rich, and the soup is red.

6. Jiuqu Hongmei is mainly produced in the suburbs of Hangzhou. Its string is thin and tight, its color is moist, its fragrance is high and its taste is mellow, and its soup is red and bright. Its production process flow is: withering-rolling-fermentation-baking.

6. Zhenghe Kung Fu was produced in Zhenghe County, Fujian Province. It is a strip tea with the highest quality characteristics of alpine tea among the three major Kung Fu black teas in Fujian. The appearance is symmetrical, the heart is exposed, and the fragrance is good. Its production process flow: according to the initial method of Kung Fu black tea, make small leaf-shaped raw tea, then refine the big leaf-shaped raw tea and small leaf-shaped raw tea respectively, pass through a certain specification of sieve holes, sharpen and classify, then process and shape the big tea and small tea respectively according to quality standards, and then mix them into various levels of politics and Kung Fu according to a certain proportion.

3. Broken black tea is a category developed on the basis of China Kung Fu black tea manufacturing technology at the end of19th century. The product is dense and delicate in appearance, dark or brown in color, with the characteristics of "thick, fresh and thick" taste and deep red soup color, and is suitable for drinking with sugar, milk and lemon.

1, Nanchuan black broken tea is produced in Daguan, Mingyu, Jiang Shui, Nanping and other places in Nanchuan City. The appearance is firm and firm, the color is moist, the aroma is fresh and lasting, the taste is deep and fresh, the soup is red and bright, and the leaves are tender and even. Production technology: fresh leaves wither-knead-knead and shred-shake screen (repeatedly knead and shred the screen surface)-ferment and dry.

2. Baise red broken tea is produced in Baise, Guangxi. Its appearance is black, the particles are dense, the soup is ruddy, the taste is strong and fresh, the aroma is high and the neutralization is good. Its production technology: improve the tenderness of fresh leaves to moderate withering, knead and cut vigorously and quickly, control temperature and humidity fermentation, and dry in time.

Green tea:

Green tea is a kind of tea with the largest yield in China. China 19 tea-producing areas all produce green tea, and the varieties of green tea in China rank first in the world, and the trade volume of green tea accounts for 70% of the world tea market. The basic technological process of green tea is divided into three steps: enzyme fixation, rolling and drying. There are two ways to deactivate green tea: heating deactivation and hot steam deactivation. Green tea made by steam deactivation is called "steamed green tea". According to the final drying method, drying can be divided into frying, drying and drying, which are called frying, baking, steaming and drying respectively.

1. Stir-frying: Stir-frying is a staple product of green tea in China. The production method is generally: high-temperature enzyme fixation, kneading, re-frying or baking to dryness. According to the shape, it is divided into long fried green, round fried green and flat fried green.

West Lake Longjing is produced in Xizi Lake, Hangzhou. There are five font names of lion, dragon, cloud, tiger and plum in history, among which Shifeng Longjing is the best. Its color is yellow and green, brown rice color, high and lasting aroma, fresh taste. Longjing tea is green in color, flat and smooth in appearance, and looks like a "bowl nail". Su is famous for its "green color, rich fragrance, mellow taste and beautiful shape". There are ten techniques in the frying process: grasping, shaking, patting, spreading, pressing, pushing, buckling, throwing, grinding and pressing.

2. Thousand-island jade leaves are produced in Qiandao Lake, Chun 'an County. Flat and straight shape, green dew, lasting fragrance, bright green soup, sweet taste and tender green leaves.

3. Pingshuizhu tea is produced near Shaoxing City, Zhejiang Province. Because it is concentrated in Pingshui Town, it is called "Pingshuizhu Tea" in the international market. Pearl tea is round and compact in appearance, full of particles, and heavy in body and bones, just like pearls, so it is called pearl tea.

4. Jiangshan green peony is produced in the foothills of Xianxia Mountain in Jiangshan, Zhejiang Province. The leaves are green, slightly white, thick and rich in inclusions. The production process is as follows: flattening, fixing, winding and drying.

5. Emei bamboo leaves are produced in Emei Mountain, Sichuan. Flat in shape, tapering at both ends, like bamboo leaves, with high aroma, clear soup color, strong taste and light green leaves. The production process includes spreading, deactivating enzyme, shaping, spreading, screening, steaming and storage.

6. The giant Buddha Longjing is produced in Xinchang, Zhejiang. The tea is flat, smooth, straight and sharp in appearance, green and even in color, lasting in aroma, slightly blue in flavor, fresh and sweet in taste, bright in apricot green in soup color and delicate in leaf quality. Its production process flow is: spreading-deactivating enzyme-spreading and cooling-drying-screening and molding.

7. Lao Zhu Dafang is from Shexian County, Anhui Province. According to legend, Dafang was a monk who was founded in Laozhuling, Shexian County, hence the name. The appearance is flat and even, the color is slightly dark, covered with gold, with chestnut fragrance, mellow taste, tender and even leaf bottom and plump bud leaves. Its production process flow is: fixing-rolling-blank making-steamer.

8. Pineapple tea is produced in Luo Song, Xiuning County, Anhui Province. The rope is tightly coiled, even and firm, with green color, Gao Shuang aroma, rich flavor, olive aroma, green soup color and tender white leaves. Its production process: frying-kneading-frying.

9. Gougunao is produced in Gougunao Mountain, suichuan county, Jiangxi Province, and is named after it looks like a dog's head. 19 15 participated in the Panama World Expo and won the gold medal. The tea strips are round and firm, with tender buds, fragrant bluegrass and flowers, mellow taste, sweet after drinking and clear soup color. The production process is as follows: picking, deactivating enzymes, rolling, shaping, baking and frying.

10, Tunlu is produced in Xiuning County, Shexian County and Qimen County of Anhui Province. Created during the Daoist period, it was refined from pine tea. Tun Green is famous for its excellent quality style of green leaves, clear soup, mellow taste and strong taste, and is called "Four Unique Tun Green". Its production process: frying-kneading-frying.

Second, baking: green tea that is dried after fresh leaves are fixed and twisted is called baking. Its appearance is complete, white hair is exposed, and its color is green and moist. The brewed tea soup has fresh aroma, fresh taste and light green leaves. According to the old and tender raw materials and different production processes, it can be divided into two categories: ordinary baking and exquisite baking.

1, Jingshan tea was first created in the Tang Dynasty and produced in Jingshan area of Zhejiang Province. The appearance is thin and compact, the seedlings are tender and delicate, the endoplasm has a unique orchid fragrance and lasts for a long time, the soup is green and bright, and the taste is fresh and mellow. Its technological process is: fixing-rolling-baking-sealing.

2. Yongqing Huo Qing was first created in the Tang Dynasty and produced in Jingshan, Zhejiang. The appearance is thin and compact, the seedlings are tender and delicate, the endoplasm has a unique orchid fragrance and lasts for a long time, the soup is green and bright, and the taste is fresh and mellow. Its technological process is: fixing-rolling-baking-sealing.

3. Luan Guapian was first created in the Tang Dynasty and produced in Jingshan, Zhejiang. The appearance is thin and compact, the seedlings are tender and delicate, the endoplasm has a unique orchid fragrance and lasts for a long time, the soup is green and bright, and the taste is fresh and mellow. Its technological process is: fixing-rolling-baking-sealing.

4. Tianmu Ding Qing is produced in Tianmu Mountain, Lin 'an County, Zhejiang Province. As early as the Ming Dynasty, it was listed as a tribute. The appearance is compact, the bud is dew, the color is dark green, it is oily and shiny, the fragrance is lasting, the soup is bright, and the leaves are blooming.

5. Linhai Pan Hao is an innovative famous tea, which is produced in Linhai City. It is shaped like a snail and covered with silver. When brewing, the white hair rolls up and down, like snowflakes flying, and then the bud head stands upright; The color of the soup is light green and bright, the size of the leaf bottom is even, the bud leaves are plump, the flowers are full, the fragrance is rich, and it will last for a long time, and it tastes chestnut and mellow. The production process is as follows: fixing-spreading-trimming-primary drying-drying.

6. Anji White Tea is produced in Anji County, Zhejiang Province. It is named for its greasy color and slippery jade. Flat and straight shape, high and lasting fragrance, fresh and refreshing taste, bright soup color and flowering at the bottom of leaves. The technological process is as follows: deactivation-drying-tabletting-primary drying-secondary drying.

7. Xueshui Lv Yun is a newly created famous tea, produced in Tonglu County. Its shape is compact, straight, slightly flat, the bud front is exposed, the color is light green, the fragrance is high and sharp, the taste is fresh and mellow, the soup color is clear, and the leaves are tender, even, complete, green and bright. The production process flow is passivation-primary baking-molding-secondary baking-classification.

8. Ancient bamboo purple bamboo shoots are produced in Guzhushan, Changxing County, Zhejiang Province, and are famous tribute teas in history. This kind of tea is semi-fried, compact in appearance, rich in aroma, clear in soup color, fresh and mellow in tea taste and sweet in aftertaste.

9. Hua Kai Ding Long is produced in western Zhejiang. Dinglong tea has beautiful appearance, green color and complementary colors. The appearance is tight, straight and beautiful, and the bud leaves are baked-fried-dried. The flowers are even, the taste is fresh and mellow, and the soup apricot is green and clear. The technological process is as follows: spreading-fixing-rolling-drying.

10 "Biluochun" is also called "scary and fragrant". Snail-shaped fried green tea produced in Dongting mountain area of Taihu Lake, Jiangsu Province, is named after the excellent quality of tea produced by Biluofeng. Biluochun is refined from the buds that first appeared before picking Tomb-Sweeping Day. The shape of tea leaves is curled like snails, and the whole body is fluffy, silvery green and dark green. Its production process: enzyme fixation-kneading dough-kneading dough to show its fineness-slow fire drying.

1 1, Huangshan Mao Feng This tea is a famous historical tea, which was founded in Guangxu period of Qing Dynasty. Produced in Huangshan Scenic Area, Anhui Province. Shaped like a sparrow tongue, the color is like ivory, the fragrance is high and long, the soup is clear, the taste is fresh and strong, the leaves are light yellow and full of flowers. Its production process flow is: enzyme fixation-rolling-baking.

12, Taiping Monkey Kui was born in huangshan district and Longmen, and was created in the late Qing Dynasty. The appearance of two leaves holding buds, flat and straight, naturally stretched, with white hair looming, is known as "the monkey head has two sharp heads, which are not separated, not warped or curled". The leaves are light green and even, and the veins are green and hidden red, commonly known as "red silk thread". The taste is mellow and sweet, and the aroma has a unique "monkey rhyme". Its production process flow is: inactivation-drying.

13, Jingting Green Snow is produced in Jingting Mountain, Xuancheng County, Anhui Province. Shaped like a sparrow's tongue, the color is green, covered with white hair, fragrant and long, the soup is clear in color, fresh and strong in taste, with green leaves at the bottom and full of flowers.

14, Shucheng Orchid is produced in Shucheng County, Anhui Province. The string is hook-shaped, the bud leaves are in full bloom, there is orchid fragrance, the soup color is light golden luster, and it looks like a blooming orchid when brewing. The production process is as follows: deactivation-rolling-drying.

15, Nanjing Yuhuacha 1958 was created to commemorate revolutionary martyrs, and was produced in Nanjing Zhongshan Cemetery and Yuhuatai Martyrs Cemetery. This tea is unique among green teas, and it is also a treasure among many famous teas in China. Its shape is especially like a pine needle, the string is tight and thin, the seedlings are graceful, the color is green, the white hair is exposed, the aroma is rich, the taste is fresh and mellow, and the soup is green and clear. The production process is as follows: fixing, kneading, screening and drying.

16, Gao Qiao silver is abundant in Changsha, Hunan. The shape of the rope is slightly curly, covered with fine hairs, with green color, lasting fragrance, clear soup color, fresh and mellow taste and bright green leaves. The production process is as follows: spreading, drying, deactivating enzyme, rolling, primary rolling, primary baking, strip making, fine curing, spreading and cooling, baking and spreading and cooling.

17, Che Yun Maojian was founded in the Republic of China, and was produced in Cheyun Mountain area in the north of Suizhou. The tea is compact, thin, straight and round, with exposed front, high internal aroma, rich aroma of cooked chestnut, mellow and refreshing taste, light yellow soup color, clear and bright leaves, green and soft. Its production process flow: raw pot-cooked pot-grabbing strips-sorting strips-baking-picking and packaging.

18, Duyun Maojian is produced in Duyun County, Guizhou Province. Its characteristics are "three greens and three yellows", that is, the color of dry tea is green with yellow, the color of soup is green with yellow, and the bottom of leaves is green with yellow. The shape of the rope is compact, slender, curly, hairy, green and Qing Xiang, with strong taste and even and bright leaves. The technological process is as follows: flattening-fixing-gently kneading-setting-drying.

19, Xinyang Maojian tea is produced in Xinyang County, Henan Province. The shape is thin, tight, straight and white; The essence is fragrant and the soup is green. The technological process is as follows: spreading and cooling-raw pot-cooked pot-primary drying-spreading and cooling-secondary drying-picking and packaging.

20. Guiping Xishan Tea is produced in Xishan, Guiping County, Guangxi. The knot is tight, slender and even, in the shape of a dragon roll, with dark green and silver tips, covered with velvet, lasting fragrance, mellow and fresh taste, green soup and bright leaves. The technological process is as follows: spreading-drying-deactivating enzyme-frying-rolling-frying strips-baking-redrying.

3. Sun-dried green tea is a kind of green tea dried in the sun, which is mainly used as the raw material of pressed tea such as Tuocha, pressed tea, cake tea, square tea and kangzhuan. The main producing areas are Yunnan, Sichuan, Guizhou, Guangxi, Hubei, Shaanxi and other provinces.

1. Dianqing: produced in Yunnan, Sichuan, Shaanxi and other provinces. Its quality characteristics: plump appearance, exposed white hair, dark green and oily color, rich and mellow aroma and strong astringency. The soup is bright and the leaves are thick.

4. Steamed green tea is made by deactivating enzymes with high-temperature steam, then kneading and drying. There are three green characteristics: "color green, soup green and leaf green", and the color is attractive.

1, Enshi Yulu Tea is produced in Wufeng Mountain, the eastern suburb of Enshi City, Hubei Province. It is one of the few traditional steamed green tea preserved in China. Legend has it that it was founded in the Kangxi period of the Qing Dynasty. The rope shape is compact, round and smooth, slender and straight as a needle, and the color is green, so it is known as the "pine needle". Suspended in the cup, then settled at the bottom of the cup, flat and complete, the soup is light green and bright, like jade dew, with refreshing aroma and mellow taste.

White tea:

White tea belongs to light fermented tea, and its basic technological process is divided into withering, sun drying or drying. Location: Fujian Province. White tea often uses varieties with many white hairs on bud leaves. The finished tea is full of white hairs, silvery and elegant, with light soup color and fresh taste. White tea is divided into bud tea and leaf tea because of the different raw materials used.

1, Bai Hao Yinzhen, also known as Bai Hao, is a famous tea in history. Produced in jianyang city, Zhenghe County, fuding city and Songxi County. Its bud is strong and fat, straight as a needle, white as silver, silver gray and shiny. The soup is apricot yellow, mellow and sweet, and fragrant. After the soup is boiled, the buds are pointed upwards, and the tea buds slowly fall, stand in the water and slowly sink to the bottom of the cup, standing upright and staggered up and down, which is quite spectacular. The manufacturing process is as follows: needle stripping-withering-drying-drying-drying.

2. Bai Mudan is produced in Fuding, Zhenghe and other places in Fujian. Its appearance is plump, buds and leaves are connected with branches, and the leaf edge is drooping. The leaves are natural, and the leaves are gray-green, like a silvery white heart in the middle, showing a "heart-shaped". The taste is mellow and slightly sweet, the fragrance is fresh and lasting, the soup color is apricot and bright, the leaves are tender, uniform and complete, and the veins are reddish, which is distributed among the green leaves, so it is called "wrapped in red". The manufacturing process includes indoor natural withering, screening, drying, baking in a baking cage, mechanical baking, heating withering and picking.

v