tanned

steamed green

Fried green

Baked green

Northern Fujian

Southern Fujian

Guangdong

Taiwan

Anhua

hubei

Sichuan

Diangui

Souchong black tea

Gongfu black tea

black broken tea

Yellow bud tea

Huang Xiaoya

Huang Daya

white bud tea

white leaf tea

West Lake Longjing, etc.

Dongting Biluochun etc.

Huangshan Maofeng, Lu'an Guapian, etc.

Lushan clouds and fog, etc.

Guzhang Maojian, Baojing Golden Tea, etc.

Duyun Maojian et al.

Bird tongue etc.

Xinyang Maojian et al.

Yunnan green, Sichuan green, etc.

Sencha, Gyokuro, etc.

West Lake Longjing, Biluochun, etc.

Huangshan Maofeng, Taiping Houkui, etc.

Baojing Golden Tea, etc.

West Lake Longjing, etc.

Taiping Houkui et al.

Lu'an Guapian, etc.

Dongting Biluochun etc.

West Lake Longjing, etc.

Lu'an Guapian, etc.

Taiping Houkui Tea, etc.

Xinyang Maojian et al.

Generally have

Famous green tea, etc.

West Lake Longjing, etc.

Gu Zhang Maojian et al.

Brewing green tea at low temperature is the way to go; start making soup at around 80℃

High-temperature white tea, fragrant and rich; around 85°C, soup comes out in 5 seconds

Treat yellow tea at low temperature, don't cover it up; start making soup at around 85℃

Oolong tea is brewed at high temperature and water is injected at fixed points; at around 90°C, the soup is brewed in 5 seconds.

The most particular thing is to apply black tea together; at around 90°C, the soup should be ready in 5 seconds.

Treat him tenderly and kindly with black tea to purify his body; at about 95℃, the soup will be ready in 10 seconds

Applicable to six major tea types

Suitable for ornamental brewing, not recommended for drinking

It is recommended to brew oolong tea to highlight the tea aroma.

Recommend Anhua black tea, cooked Pu, and old white tea

The water flow cools down more in the air, and the tea and water stir more strongly

The water flow cools less in the air, and the water flow does not directly contact the tea leaves.

The time it takes for water to fill the pot is short, but the temperature when it reaches the pot is high

It takes a long time to fill the pot with water, and the temperature of the water poured into the pot is low

Pour water along the edge of the pot so that the water does not directly come into contact with the tea

Pour water into the center of the pot, that is, directly hit the tea leaves

Rotate and pour water from the edge of the pot to the center of the pot

When filling water, rotate it around the cup surface and return to the water outlet point.

From raw soup to raw green tea

From Hiya-no-drink to Zen tea

From the rise of loose tea to the popularity of tea play

From the trend of stir-frying youth to the trend of pure music

Pottery etc.

Wind stove and other 24 appliances

Jian Zhan et al.

Covered bowl, purple clay pot, etc.

Detoxification effect

Fill your stomach with porridge

Tea tasting is popular

Wedding ceremonies, etc.

Wei and Jin Dynasties

Tang Dynasty

Song

Song and Yuan Dynasties

The birth of six major tea categories in China during the Ming and Qing Dynasties

Shen Nong tasted hundreds of herbs and found tea to relieve the problem

Tea trees began to be cultivated, and tea began to be developed into edible

Tea began to transition from edible and medicinal use to drinking

Tea begins to be commercialized

To facilitate transportation, tea leaves began to be made into cakes

With the economic development of the Tang Dynasty, tea began to rise

Improve tea making techniques and pay more attention to water quality and utensils

Zhu Yuanzhang "wasted the tea group and revived the tea leaves" to accelerate the development of tea

Tea-making technology progressed, and other tea types were born one after another.

Chinese tea is popular all over the world, unique in the world tea market

75%-78%

22%-25%

20-30% mainly cereal protein, etc.

1-4% 26 species found

3-5% mainly caffeine, etc.

Mainly oxygen reductase, etc.

18-36% mainly catechins, etc.

20-25% mainly fiber, pectin, etc.

3% mainly malic acid, citric acid, etc.

8% mainly fat, phospholipids, etc.

1% mainly chlorophyll, carotene, etc.

Below 1%, mainly alcohols, aldehydes, etc.

Less than 1%, mainly vitamin C, A, etc.

2-4%

1.5-3%

Amino acids

Theaflavins and other complexes combined with coffee

soluble sugars

sweet amino acids

Caffeine, theophylline, theobromine, catechin, etc.

Catechins, flavonoids and other dolphin compounds