我将带你了解茶叶的种类。中国茶类的划分有多种方法，根据制作方法和茶多酚氧化（发酵）程度的不同，可分为六大类：绿茶（不发酵）、白茶（轻微发酵）、黄茶（轻发酵）、青茶（乌龙茶、半发酵）、黑茶（后发酵）、红tea全发酵）。各 tea特征及品类绿tea基本特征是：叶绿汤清，清香、醇美、鲜爽。属不发酵tea。外形多种多样，主要有：条形、针形、扁形、螺形、尖形、片形、束形、毛峰、高尖、高卷曲形式圆珠形成单芽形成等等。green tea最讲究外型和色泽，追求清纯淡雅，所以多采嫩芽制成。
明前tea最珍贵，其次为雨前tea知名green tea有：①西湖龙井；②洞庭碧螺春；③黄山毛峰；④太平猴魁；⑤六安瓜片；⑥信阳毛尖；⑦庐山云雾；⑧都匀毛尖；⑨恩施玉露等。
white tea基本特征是：色白隐绿，汤色黄白，滋味鲜醇甘美，属轻微發劈花菜。而主要產于福建福鼎建陽政和松溪等地。white tea分為white bud teas與white leaf teas知名white teas包括了如白毫银针产于福鼎政和等县之处以及白牡丹产于建阳政和松溪福鼎诸县之地贡眉寿眉产于建阳浦城。此外还有天目湖白teas产自江苏常州溧阳市天目湖旅游区。
yellow teabasic feature is: yellow leaves yellow soup, golden bright, sweet and fragrant. It belongs to the lightly fermented category of green tealeaves. The main varieties are Huangya (Huangyan), Huangxia (Xiaotang), and Huangda (Daxi). Famous yellow teas include Lake South Silver Needle from Hunan, North Port Mao Jian from Jiangxi, Wuyuan Yellow Bud from Anhui.
Oolong Tea basic features are: greenish-yellow color with a gold rim, clear aroma and thick flavor. Known as half-fermented black or semi-fermented green. Oolong Tea mainly includes Wuyi Rock Tea such as Big Red Robe in Fujian Province; Anxi Tieguanyin in Fujian Province; Phoenix Dancong in Guangdong Province; Dongfang Beauty in Yunnan Province.
Black Tea basic features are: rough big brown leaves with rich fragrance and thick flavor. Known as fully fermented or post-fermented black. Mainly produced for consumption by minority groups on the border regions.
Red Tea basic features are: high aroma, deep color, rich taste like guava fruit soup with some smoky flavors due to firing over wood fires or smoking after fermentation process belongs to fully fermented red category of Chinese Teas.Mainly divided into small variety reds work-for-reds crushed red bricks etc.Famous Red Teas include Qi Hong from Anhui Prunus persica var pumila Shannaiyixiang - PuerhTea also known as Pu'er Cha which originates from Yunnan provinceChina's famous six categories of tea have been enjoyed for thousands of years each one offering its unique qualities & characteristics that contribute to their distinct tastes & aromas ending here long press scan follow us
