Processing procedures of six major tea categories

green tea

yellow tea

white tea

black tea

green tea Oolong tea

black tea

unfermented green tea

Green tea is the most widely distributed and has the highest yield among the six major tea categories.

The characteristic of its process is that after the fresh leaves are picked, high temperature is used to quickly inactivate the enzyme activity and inhibit the oxidation of tea polyphenols.

Green tea has the characteristics of "three greens": dry tea green, tea soup green, and leaf bottom green.

Drinking green tea pays attention to freshness. The younger the raw materials, the higher the freshness of the tea products. Therefore, most famous and high-quality green teas are made from bud tips and bud heads.

Green tea is rich in chlorophyll and vitamin C. The tea is cold in nature and has high theophylline content, which is more likely to stimulate nerves.

Representative teas: West Lake Longjing, Biqinchun, Huangshan Maofeng, Taiping Houkui, etc.

green tea

Slightly fermented white tea

White tea is a slightly fermented tea, mainly produced in Fuding, Zhenghe, Songxi and other places in Fujian.

The production process of white tea is the most natural. After picking the young buds and leaves, you only need to spread them naturally and dry them over a slow fire to allow the tea polyphenols in the tea leaves to naturally oxidize.

The white tea is covered with pekoe, like silver and snow.

The soup is light in color and fresh and refreshing in taste. It is cool in nature and has the effect of reducing fever and reducing fire.

Representative teas: Silver Needle, White Peony, Shoumei, Gongmei, etc.

white tea

Lightly fermented yellow tea

Yellow tea is a lightly fermented tea that is unique to my country.

Yellow tea is made with a dull yellow process on the basis of green tea, thus forming the characteristics of yellow leaves and yellow soup.

The taste is sweet and mellow, softer than green tea, and the aftertaste is sweet and refreshing.

Mild in nature, it can refresh the mind, relieve fatigue, digest food and resolve stagnation.

Representative teas: Junshan Yinzhen, Mengding Huangya, Weishan Maojian, etc.

yellow tea

Semi-fermented green tea

Also known as oolong tea, it is a semi-fermented tea mainly produced in Fujian, Guangdong, Taiwan and other places in China.

The process of oolong tea is complex and time-consuming, in which greening is an important step. This is how the special aroma and green leaves with red edges are formed.

Oolong tea combines the fragrance of green tea with the mellowness of black tea, and its aroma ranges from fresh floral to ripe fruit.

It is warm and cool in nature, slightly contains chlorophyll, and contains about 3% vitamin C and theophylline.

Representative teas: Wuyi rock tea, Dahongpao, Anxi Tieguanyin, etc.

green tea

Fully fermented black tea

Black tea is a fully fermented tea. It is the tea with the widest consumption area, the largest production volume and the largest international trade volume in the world. It is also one of the main tea types produced and exported by China.

The difference between black tea and green tea is that there is an additional fermentation process (the degree of fermentation is greater than 80%)

Dry black tea is dark and oily in color, has a generally high and long-lasting aroma, has a sweet floral and fruity aroma, and has a mellow and non-astringent taste. The color of the soup and the bottom of the leaves are red.

Mild in nature, it has less theophylline and less stimulating effect on nerves.

Representative teas: Keemun black tea, Australian red tea, Lapsang souchong, etc.

black tea

Post-fermented black tea

Dark tea is a post-fermented tea (Wudui fermentation is the key to quality). It is mainly produced in Hunan, Yunnan, Sichuan and other places. In order to facilitate transportation, most of it is pressed into pressed tea, such as brick tea, Tuo tea, etc.

Unlike other teas, dark tea fermentation does not use the enzymes of the tea itself, but enzymes produced by microorganisms, so it aids digestion and smoothes the stomach.

Dry black tea is generally dark in color, clear and yellow in color, mellow in aroma, and has a mellow and sweet taste.

Mild in nature, it can promote digestion and absorption and reduce the three highs.

Representative teas: Anhua dark tea, Pu'er tea, Liubao tea, etc.

black tea