Green tea is an unfermented tea, and its production process includes withering, rolling, and drying. The characteristic of this tea is that it maintains the green color of fresh leaves and has the characteristics of high aroma, mellow taste, beautiful shape, and resistance to brewing. There are many kinds of green tea, such as Longjing tea, Biluochun tea, Mount Huangshan Maofeng tea, etc. According to different drying methods, green tea can be divided into stir fried green tea, roasted green tea, steamed green tea, and sun dried green tea.
Huangcha is a unique type of Chinese tea that undergoes a process of steaming and turning yellow, resulting in the characteristics of yellow leaves and yellow soup. Yellow tea is mainly divided into three categories: Huangya tea, Huangxiao tea, and Huangda tea. Among them, Huangya tea includes Junshan Yinya from Dongting Lake, Hunan, Mengding Huangya from Ya'an, Sichuan, and Huonei Ya from Huoshan, Anhui; Huang Xiaocha has attractions such as Beigang in Yueyang, Hunan and Maojian in Luoshan, Ningxiang, Hunan; Huangda tea includes Anhui's Huoshan Huangda tea and others. The aroma of yellow tea is clear and mellow, with a rich and mellow taste, which is a major characteristic of Chinese tea culture.
Black tea is a type of tea that has undergone long-term accumulation and fermentation, and is mostly made from coarse aged tea leaves. Its unique fermentation process gives the leaves a dark brown color, with a rich and mellow aroma and a special aged fragrance. Black tea has a mellow and sweet taste, and is an indispensable daily beverage for brother ethnic groups such as Tibet, Mongolia, and Uyghur. Among them, Pu'er tea is the representative of black tea, and Hunan black tea, Hubei Laoqing tea, Sichuan border tea, etc. are also the main varieties of black tea.
White tea is a type of tea that is mainly made by sun exposure, and its appearance, aroma, and taste are all quite outstanding. The aroma of white tea is fragrant, and the taste is sweet, refreshing, and mellow. Among them, precious varieties include Baihao Silver Needle Tea and White Peony Tea. In addition, white tea can also be divided into white bud tea and white leaf tea. White bud tea is like Silver Needle, while white leaf tea is like White Peony and Gongmei.
Oolong tea, also known as green tea, is a semi fermented tea with unique quality and production techniques. It combines the production methods of green tea and black tea, thus possessing both the strong and savory flavor of black tea and the clear and fragrant aroma of green tea. The middle of the leaves of oolong tea is green, and the edges of the leaves are red, hence it is known as the "green leaf red border". Among the six major types of tea, oolong tea has the most complex and time-consuming brewing process, and the brewing method is also the most exquisite. Therefore, drinking oolong tea is also known as drinking Gongfu tea. Precious varieties include Wuyi Rock Tea, Tie Guan Yin, Phoenix Dancong, and Taiwan Oolong Tea.
Flower tea is a special tea variety that enhances the aroma of tea by using floral scents. This type of tea is usually based on green tea, but there are also cases where black tea or oolong tea is used. The production of flower tea utilizes the characteristic of tea that easily absorbs odors, and is processed by mixing with fragrant flowers such as jasmine and osmanthus. Among them, jasmine is the most commonly used. In addition to enhancing the aroma of tea, floral fragrances also have pharmacological effects and are beneficial to human health.
Huangcha is a unique type of Chinese tea that undergoes a process of steaming and turning yellow, resulting in the characteristics of yellow leaves and yellow soup. Yellow tea is mainly divided into three categories: Huangya tea, Huangxiao tea, and Huangda tea. Among them, Huangya tea includes Junshan Yinya from Dongting Lake, Hunan, Mengding Huangya from Ya'an, Sichuan, and Huonei Ya from Huoshan, Anhui; Huang Xiaocha has attractions such as Beigang in Yueyang, Hunan and Maojian in Luoshan, Ningxiang, Hunan; Huangda tea includes Anhui's Huoshan Huangda tea and others. The aroma of yellow tea is clear and mellow, with a rich and mellow taste, which is a major characteristic of Chinese tea culture.
Black tea is a type of tea that has undergone long-term accumulation and fermentation, and is mostly made from coarse aged tea leaves. Its unique fermentation process gives the leaves a dark brown color, with a rich and mellow aroma and a special aged fragrance. Black tea has a mellow and sweet taste, and is an indispensable daily beverage for brother ethnic groups such as Tibet, Mongolia, and Uyghur. Among them, Pu'er tea is the representative of black tea, and Hunan black tea, Hubei Laoqing tea, Sichuan border tea, etc. are also the main varieties of black tea.
White tea is a type of tea that is mainly made by sun exposure, and its appearance, aroma, and taste are all quite outstanding. The aroma of white tea is fragrant, and the taste is sweet, refreshing, and mellow. Among them, precious varieties include Baihao Silver Needle Tea and White Peony Tea. In addition, white tea can also be divided into white bud tea and white leaf tea. White bud tea is like Silver Needle, while white leaf tea is like White Peony and Gongmei.
Oolong tea, also known as green tea, is a semi fermented tea with unique quality and production techniques. It combines the production methods of green tea and black tea, thus possessing both the strong and savory flavor of black tea and the clear and fragrant aroma of green tea. The middle of the leaves of oolong tea is green, and the edges of the leaves are red, hence it is known as the "green leaf red border". Among the six major types of tea, oolong tea has the most complex and time-consuming brewing process, and the brewing method is also the most exquisite. Therefore, drinking oolong tea is also known as drinking Gongfu tea. Precious varieties include Wuyi Rock Tea, Tie Guan Yin, Phoenix Dancong, and Taiwan Oolong Tea.
Flower tea is a special tea variety that enhances the aroma of tea by using floral scents. This type of tea is usually based on green tea, but there are also cases where black tea or oolong tea is used. The production of flower tea utilizes the characteristic of tea that easily absorbs odors, and is processed by mixing with fragrant flowers such as jasmine and osmanthus. Among them, jasmine is the most commonly used. In addition to enhancing the aroma of tea, floral fragrances also have pharmacological effects and are beneficial to human health.
Post time:2024-08-27 22:48:27
