What kind of tea is bitter first and then sweet? How many kinds of tea are there in China? What are they?

There are many kinds of tea, among which China has the most kinds. There is no unified method for tea classification at present, and there are different classification methods according to different standards. Among them, Professor Chen Xun of Anhui Agricultural University put forward that primary tea can be divided into six categories: green tea, yellow tea, black tea, green tea, white tea and black tea, based on the method and quality of tea making and in the order of oxidation degree of tea polyphenols. This method has been widely used in industry. In addition, combined with the commodity form of tea, tea can be divided into seven categories: black tea, green tea, scented tea, oolong tea, white tea, pressed tea and instant tea.

In foreign countries, the classification of tea is relatively simple. In Europe, tea is divided into three categories: black tea, oolong tea and green tea. Japan is divided into non-fermented tea, semi-fermented tea, fully fermented tea and post-fermented tea according to the degree of tea fermentation.

Knowledge of scented tea

Scented tea is also called smoked tea, scented tea and fragrant tablets. It is a kind of tea unique to China. It is made by mixing refined tea blank with floral fragrance and promoting tea to absorb floral fragrance through certain processing methods.

Produced in Fujian, Jiangsu, Zhejiang, Guangxi, Sichuan, Anhui, Hunan, Jiangxi, Hubei, Yunnan and other places. As early as 1000 years ago, there was a method of adding a spice-borneol to fine green tea. /kloc-Jasmine tea has been recorded in the 0/3rd century. In Tea Spectrum written by Rong Cheng (1592) in Ming Dynasty, the method of making scented tea was described in detail: "Sweet clover, jasmine, rose, rose, cymbidium, lotus orange, gardenia and plum blossom can all be tea. Stop tea for three times, stop flowers once, use a magnetic pot, one layer of tea and one layer of flowers, alternate with each other until full, put paper into the pot, cook it in heavy soup, take it out to cool, wrap it in paper, and bake it on the fire for later use. " During the light years of the Qing Dynasty, Lu Gu, a native of Wu, wrote in Jia Qinglu: "Zhu Lan and jasmine flowers have been collected in Shantang flower shop, and tea shops bought them as tea matching users. ..... Molly went to Tiheng, and the number was Dojo. In the first year of Yongzheng in Qing Dynasty (1723), Suzhou jasmine tea was sold in batches in Northeast China, North China and Northwest China. The large-scale production of scented tea began from 185 1 to 186 1 in Xianfeng period of Qing Dynasty. After 1949, the production of scented tea in China has developed greatly, and the production and sales volume have increased year by year. Mainly sold to Northeast China, North China, Shandong and other places, exported to Southeast Asian countries, marketing Hong Kong and Macao.

The processing technology is to mix the flowers with refined tea leaves, slowly absorb the flowers in a static state, then screen off the flower residue and dry the tea leaves. According to the classification of flowers used, there are jasmine tea, white orchid tea, pearl orchid tea, hawksbill tea and scented tea such as osmanthus, rose and grapefruit flower. Generally speaking, roasted green tea is used as green tea. Because of its loose tissue structure, strong fragrance absorption ability and pure tea taste, it can be used for floral fragrance, which can integrate tea fragrance with floral fragrance. First, dried green tea is stripped of chips, powder, stalks, etc. And refined into tea blanks that meet the requirements of commodity specifications. The quality of tea blank should meet GB 172 standard. Flowers should be selected from the mature flowers picked that day. After spreading, stacking, screening, cooling and other maintenance and opening-assisting procedures, the flowers are evenly opened, and then evenly mixed with the tea blank in a certain proportion, stacked and left standing, so that the tea residue can absorb the fragrance of the flowers as much as possible. During the scenting period, someone still needs to stir, ventilate and dissipate heat according to the change of pile temperature, so as to reduce the pile temperature and breathe fresh air, which is beneficial to the flowers to restore vitality, continue to spit fragrance, change the contact surface of camellia, and make the tea blank absorb fragrance evenly. Finally, the flower residue is screened out to complete the scenting. Different varieties and grades of scented tea have different scenting time, flower amount and scenting times, and the flower amount of fragrant scented tea is gradually decreasing. In order to improve the freshness, some scented teas are also equipped with appropriate amount of white orchids. The finished products are generally divided into 1 ~ 6 grades and pieces of tea.

Quality characteristics, compact and uniform appearance, yellow-green and moist color; The endoplasmic aroma is fresh and rich, with obvious flower fragrance, light yellow and bright soup color, and tender and even leaves.

Green tea is classified according to different colors of tea.

Green tea, also called unfermented tea. Tea is made from proper tea shoots through typical technological processes, such as enzyme fixation, rolling and drying. Its dry tea color, brewed tea soup and leaf bottom are mainly green, hence the name.

The characteristic of green tea is that it retains more natural substances in fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves and about 50% of chlorophyll, and the loss of vitamins is less, thus forming the characteristics of green tea, such as clear soup color, green leaves color and strong taste convergence. The most scientific research results show that the natural substances in green tea have special effects of anti-aging, anti-cancer, sterilization and anti-inflammation, which are beyond the reach of other teas.

Among the green teas in China, the products are the most famous, which are not only rich in fragrance, long in taste, excellent in quality, but also unique in shape and have high artistic appreciation value. According to the different drying and deactivation methods, green tea is generally divided into fried green tea, baked green tea, sun-dried green tea and steamed green tea.

Stir-fried green tea: Due to the different mechanical or manual forces in the drying process, the finished tea forms different shapes such as long strip, round bead, flat fan, needle and spiral, so it is divided into long stir-fried, round stir-fried and flat stir-fried. Long-fried but refined, it is called eyebrow tea. The finished products have different colors, such as Zhenmei, Gong, Yucha, Needle Mei, Xiumei, etc., each with different quality characteristics. For example:

It's beautiful: the string is tight and straight, or it looks like a lady's girl. Its color is green as frost, its aroma is fresh, its taste is strong and refreshing, and its soup color and leaf bottom are slightly yellow and bright.

Gong Xi: This is a kind of round tea in fried green tea, which is called Gong Xi after refining. The shape particles are similar to bamboo tea, and the bottom of round leaves is tender and even;

Rain tea: originally a long tea separated from pearl tea, now rain tea is mostly obtained from eyebrow tea, with short and tight shape, even green color, pure aroma, rich taste, yellow-green soup color and tender and even leaf bottom;

Round fried green: Round and compact in appearance. Due to different producing areas and processing methods, it can be divided into flat fried green, Quangang Bai Hui and Yongxi Huo Qing.

Flat fried green: produced in Shengxian, Xinchang, Shangyu and other counties in Zhejiang. Historically, coarse tea was refined in Pingshui Town, Shaoxing, and the finished tea was round and firm as pearls, so it was called "Pingshuizhu Tea" or "Pingshui Tea", while coarse Chaze was called Pingchao Tea.