Chinese Tea 101

Chinese tea is divided into two parts: basic tea and reprocessed tea. The so-called basic tea is a tea category with different quality finished products formed from fresh tea leaves through different manufacturing (processing) processes, including black tea. , green tea, white tea, yellow tea, oolong tea and dark tea. The so-called reprocessed tea refers to the types of tea products formed by different reprocessing of basic tea leaves, including scented tea, spice tea, pressed tea, extracted tea, medicinal health tea and tea-containing beverages.

Black tea belongs to fully fermented tea, and the basic process is withering, rolling, fermentation and drying. The earliest black tea in China was Souchong black tea, and then it gradually evolved into Gongfu black tea. In the 19th century, India and Sri Lanka invented "CTC black tea" by cutting the leaves into pieces and then fermenting and drying them on the basis of the Chinese black tea production method.

Souchong black tea is a unique black tea in Fujian Province. It has the aroma of pine smoke and tastes like longan soup. The ones produced in Tongmuguan, Xingcun Town, Wuyi Mountain are called "Lapsang Souchong", those produced in the adjacent areas are "Waishan Souchong", those produced by Zhenghe and Jianyang are called "Yan Souchong", and the quality of Zhengshan Souchong is the best. it is good. Zhengshan Souchong has special processing techniques for black tea, such as pan-frying after fermentation (also called "guohongguo"), re-kneading and smoke-roasting. After being brewed, the traditional Lapsang Souchong has a strong red color, a high aroma, and a pine smoke fragrance. It has a mellow taste, with a longan soup flavor. Adding milk, the tea fragrance is not reduced, and it is very popular in the European and American markets.

创新工艺正山小种介绍。

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In 2005, Jin Junmei was first created in Zhengshantang. It is a primitive souchong black tea picked in the mountains of 1200-1500 meters above sea level in Wuyishan National Nature Reserve. Tea farmers can only pick 2,000 bud tips per day, and every 500g (17.6oz) of Jin Junmei finished product requires 60,000-80,000 tea buds. Its shape is golden yellow and black, the soup color is golden and translucent with golden circles, and the fragrance of flowers, fruits and honey blends with each other, which is fresh and refreshing, refreshing. Even after 12 times of brewing, the taste still remains full and sweet, which is a rare tea treasure.

Gongfu black tea is a Chinese specialty tea, a strip of black tea, which is produced in most production areas in China and is usually named after the place of origin, such as Dianhong Gongfu, Qimen Gongfu, and Yihong Gongfu. The tea tree varieties used as raw materials for Gongfu black tea are divided into two types: large-leaf and small-leaf. Large-leaf Gongfu is made from fresh leaves of arbor or semi-arbor tea trees, also known as "Red Leaf Gongfu", represented by Dianhong Gongfu and Zhenghe Gongfu. Small leaf Gongfu is made from the fresh leaves of shrub-type small-leaf tea trees, with black color and luster, also known as "Black Leaf Gongfu", represented by Qimen Gongfu and Yihong Gongfu.

Oolong tea is a semi-fermented tea, and Fujian, Guangdong and Taiwan are the main producing areas of oolong tea. The basic techniques of oolong tea are drying (withering), drying, shaking (making green), frying, rolling and drying. Due to the difference in the rolling method, the shape of the product is divided into two types: strip shape and hemispherical shape. The quality and style of Oolong Cha are also different due to the different climates, varieties and production methods in different places. Generally, Wuyishan oolong tea and Chaozhou Oolong tea do not use the wrapping and kneading process in the processing. They are heavily sun-dried and shaken, so they are strip-shaped and the degree of fermentation is heavy. Lightly tanned and blued, therefore, the finished tea is hemispherical, and the degree of fermentation is light.

白茶属轻微发酵茶类，基本工艺过程是晾晒、干燥。白茶的品质特点是干茶外表满披白色茸毛，色白隐绿，汤色浅淡，味甘醇。白茶是我国特产，它是一种不炒、不揉，制法特殊的茶叶。

白毫银针的茶芽均采自福鼎大白茶或政和大白茶良种茶树，主要产区在福鼎和政和一带。白毫银针具有芽头肥壮，满披白毫，挺直如针，色白似银之特点。

制作白牡丹的原料为政和大白茶和福鼎大白茶两种茶树一芽二叶，有时采用少量福建水仙品种茶树。用于制造白牡丹的原料要求白毫显，芽叶肥嫩。传统采制标准是春茶第一轮嫩梢采下一芽二叶，芽与二叶的长度基本相等，并要求“三白”，即芽及二叶满披白色茸毛。夏秋季节茶芽较瘦，不采制白牡丹。

贡眉采用采茶一芽二、三叶嫩梢制成；寿眉采用制银针“抽针”时剥下的单片叶制成，或白茶精制的片茶按规格配制而成。贡眉是以菜茶有性群体茶树芽叶制成的白茶，用菜茶芽叶制成的毛茶成为”小白茶“，以区别于福鼎大白茶、政和大白茶茶树芽叶制成的“大白茶”毛茶。优质贡眉毫心显而多，色泽翠绿，汤色清澈橙黄，滋味清甜甘爽。是性价比很高的白茶。

黄茶是轻发酵茶类，基本工艺与绿茶相似，在制茶过程种增加了闷黄工序，因此具有黄汤黄叶的特点。再加一些内容

普洱茶原产云南省，是中国目前产值最高的茶种类。采用优良品种云南大叶种茶树，采摘鲜叶，经杀青后揉捻晒干的是晒青茶（滇青）为原料，经过泼水堆积（渥堆）的特殊工艺加工制成。普洱茶外形条索粗壮肥大，色泽乌润或褐红，滋味醇厚回甘，并具有独特的陈香。普洱茶历来被认为是一种具有保健功能的饮料，以普洱散茶为原料，蒸压加工成的紧压茶有：普洱沱茶、七子饼茶（圆茶）、普洱茶砖等。

六堡茶原产于广西，泡饮有槟榔味，越陈越好，素以“红、浓、醇、陈”四绝著称。

茉莉花茶是用经加工干燥的茶叶，与含苞待放的茉莉鲜花混合窨制而成的再加工茶，其色、香、味、形与茶胚的种类、质量及鲜花的品质有密切关系。大宗茉莉花茶以烘青绿茶为主要原料，中国出名的茉莉花茶有福州茉莉花茶、广西横县茉莉花茶、四川茉莉花茶等。