Tea leaves are classified into different categories according to their fermentation degree

Maybe you don’t know that all tea leaves are fermented. Many types of tea have different tastes and different processing methods, so they must be fermented. The commonly seen Pu'er tea is divided into raw tea or the first stage after fermentation. The fermentation process of tea leaves varies according to the type of tea. Here are some common ones.

1. Green tea (fermentation degree: 0%)

Green tea is a tea made from new leaves or buds of the tea plant, without undergoing typical processes such as fermentation and drying. The finished brewed tea retains more of the green nature of fresh tea leaves. There are many types of green tea: Taiping Houkui, Xinyang Maojian, Huangshan Maofeng, West Lake Longjing, Biluochun, Yuhua Tea and so on. Green tea has special effects on anti-aging, anti-cancer, anti-cancer, sterilization and anti-inflammation, which are beyond the reach of fermented tea. Drinking green tea regularly can prevent cancer, lower blood lipids and lose weight. Smokers can reduce nicotine harm. People with high blood pressure, those who eat too much greasy food, and those who have difficulty urinating can drink green tea. But people with neurasthenia are not suitable for drinking green tea.

【Features】 Clear soup with green leaves

【Dry tea】 The color is emerald green, emerald green or yellowish green. It changes color easily when left for a long time or in contact with hot air.

【Tea soup】 Greenish yellow

【Raw materials】 Tender buds and leaves, not suitable for long-term storage

[Fragrance] Fresh cardamom scent

【Taste】 Light and slightly bitter

【Tea Nature】 Relatively cold

【Representative tea】 Longjing, Biluochun, Huangshan Maofeng, etc.

【Processing】 Fresh leaves→withering→rolling→drying

[Concept explanation] Killing green leaves: Using high temperature to kill the activity of enzymes, causing the fresh leaves to lose some of their moisture. Knead and twist: shape. Drying: solidification, loss of moisture, increased aroma, easy storage

2. White tea (fermentation degree: 10%)

White tea is a slightly fermented tea. The basic process in the production process includes withering, baking (or shade drying), picking, re-firing and other steps. Among them, withering is an important process in the formation of white tea, because the finished white tea has a body covered with fine hairs, each needle is like silver snow. The tea is yellow-green and clear, with a light and sweet taste. The finished tea is white in appearance, hence the name white tea. The main production areas are Fuding, Zhenghe, Songxi, Jianyang in Fujian and Anji in Zhejiang. The main varieties are: White Peony, Gongmei, Shoumei, etc. The main functions are: improving eyesight, protecting the liver, promoting blood sugar balance and preventing heatstroke.

【Features】 Green leaves and red veins

【Dry tea】 White with a hint of green, covered with white hairs, the tea soup is ivory white

【Raw materials】 Single bud or one bud and one leaf of Fuding or Zhenghe Dabai tea

【Fragrance】 Weak fragrance

【Taste】 Fresh and refreshing, sweet

【Tea Nature】 Cold, has antipyretic and anti-inflammatory effects

【Representative tea】 Silver Needle, White Peony, Shoumei, etc.

【Processing】 Fresh leaves → Withering → Drying