What are the classifications of tea

We should all be familiar with tea. We drink it often in our lives. It has high nutritional value and is deeply loved by people. There are many kinds of tea. Especially when you go to a tea shop, the whole shop is filled with tea, which is a bit confusing. You don’t know what kind of tea to buy. People who know tea should be very knowledgeable. Some people can distinguish them based on color, and some can distinguish them based on taste. So how many kinds of tea are there?

What are the categories of tea?

1. Green tea: This is unfermented tea. The fresh leaves are spread out to dry and then directly fried in a hot pan at 100 to 200 degrees to maintain their green color.

Green tea is the most produced type of tea in my country, and its variety of colors and patterns ranks first in the world. Green tea has the characteristics of strong fragrance, mellow taste, beautiful shape and good resistance to brewing. Its production process involves the process of withering, rolling and drying. Due to different drying methods during processing, green tea can be divided into fried green tea, baked green tea, steamed green tea and sun-dried green tea.

2. Black tea: Black tea is the opposite of green tea and is a fully fermented tea (fermentation degree is greater than 80%). Black tea gets its name from its red tea soup.

The precious varieties include: Qihong, Dianhong and Yinghong.

3. Dark tea: Dark tea was originally sold mainly to border areas, such as Pu'er tea from Yunnan. Pu'er tea is made by pouring water over already prepared green tea and then fermenting it. Pu'er tea has the effects of lowering blood lipids, losing weight and lowering blood pressure, and is very popular in Southeast Asia and Japan. But when it comes to weight loss, oolong tea is the most effective.

4. Oolong tea: Oolong tea, also known as green tea, is a type of semi-fermented tea between black tea and green tea. Among the six major types of tea, Oolong tea has the most complicated and time-consuming process, and the brewing method is also the most particular, so drinking Oolong tea is also known as drinking Gongfu tea.

The precious varieties include: Wuyi Rock Tea, Tieguanyin, Phoenix Dancong, and Taiwan Oolong Tea.

5. Yellow tea: The famous Junshan Silver Needle Tea belongs to yellow tea. The preparation method of yellow tea is a bit like green tea, but it needs to be stewed for three days to turn yellow.

Yellow tea----During the tea making process, the tea is steamed and fermented to make yellow leaves and yellow tea soup. It is divided into three categories: "yellow bud tea" (including Junshan Yinya from Dongting Lake in Hunan, Mengding Huangya from Ya'an and Mingshan County in Sichuan, and Huoshan Huonei Ya from Anhui), "yellow small tea" (including Beigang from Yueyang, Hunan, Weishan Maojian from Ningxiang, Hunan, Pingyang Huangtang from Pingyang, Zhejiang, and Luyuan from Yuan'an in Hubei), and "yellow big tea" (including Dayeqing and Huoshan Huangda tea in Anhui).

6. White tea: White tea is basically made by sun drying. The appearance, aroma and taste of white tea and yellow tea are all very good.

The precious varieties include: Baihao Silver Needle Tea and White Peony Tea.

White tea is a specialty of our country. The tea leaves are neither fried nor kneaded during processing. The tender tea leaves with fuzzy back are simply dried in the sun or oven-dried over a low fire, leaving the white fuzz intact. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian Province. There are several varieties, including "Silver Needle", "White Peony", "Gongmei" and "Shoumei".

7. Medicinal tea: Combining medicine with tea to make medicinal tea can enhance the efficacy of the medicine, facilitate the dissolution of the medicine, increase the aroma, and harmonize the taste of the medicine.

8. Scented tea----This is a relatively rare variety of tea. It is a product that uses floral scent to enhance the aroma of tea and is very popular in our country. The chemical varieties used include jasmine, osmanthus, etc., with jasmine being the most common.