Chinas Six Major Tea Series: Classification and Characteristics

1. Green tea

Green tea is the most produced type of tea in China, and the production areas are all over the country.

Its process is characterized by the fact that after fresh leaves are picked, the enzymes in fresh leaves are quickly killed at high temperature to inhibit the oxidation of tea polyphenols (without fermentation).

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

Green tea is rich in chlorophyll and vitamin C, tea is more cold, theophylline content is high, and it is easier to stimulate the nerves.

Representative teas: West Lake Longjing, Biluochun, Huangshan Maofeng

2. White tea

White tea is a mildly fermented tea, mainly produced in the area of Fuding, Fujian.

The production process of white tea is the most natural, after picking more young bud leaves, it only needs to be naturally spread and simmered to dry, so that the tea polyphenols in the tea leaves can be naturally oxidized (micro-fermented).

White tea into tea is covered with white, like silver like snow.

Its soup is light in color and fresh and refreshing. Cooling, has the effect of reducing heat and fire.

Representative teas: Bai Hao silver needle, white peony

3. Yellow tea

Yellow tea is also a micro-fermented tea, which is a unique tea category in China and is rare.

Yellow tea is made on the basis of green tea, so it forms the characteristics of yellow leaf yellow soup.

The taste is sweet and mellow, and it is softer than green tea.

Mild sex, can refresh the mind, eliminate fatigue, eliminate food and stagnation.

Representative teas: Junshan silver needle, Huoshan yellow bud, Mengding yellow bud