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Green tea also has a production classification?? Many friends will have such questions. Green tea is divided into four categories: stir-frying, drying, drying and steaming according to the geographical environment, tea plants and cultures. What is the difference between craftsmanship and taste? Let's take a look at it with Baiwei ~ ~ ~
1 sautéed green tea
Stir-frying green refers to the process of using a low heat in the pot to wither the tea leaves in the process of making tea leaves, and the process of rapid evaporation of tea water through artificial kneading, which blocks the process of tea fermentation and makes the essence of tea juice completely retained.
Green tea production has a kneading process, through different techniques to change the shape of the tea leaves: long strip, ball, fan flat, needle, screw, etc. Therefore, there are long fried green, round fried green, flat fried green and so on.
Evergreen: After refining, it is called eyebrow tea.
Round fried green: round granular, because of the different places of origin and production methods, it is divided into flat fried green, Quangang Huibai and Yongxi huoqing and so on
Pingjiaoqing: The main production area is in Shengxian County, Xinchang, Shangyu and other places in Zhejiang. Mao tea concentrated Shaoxing Pingshui town refined distribution, finished tea shape fine round tight knot like pearls, so called "pingshui bead tea" or flat green, Mao tea is called flat fried green;
Flat fried green: mainly divided into three types: Longjing, Flag Gun and Dafang.
In the stir-fried green tea, because of its different tea making methods, it is also called special fried green tea, in order to maintain the integrity of the leaf shape, the final process is often dried.
Its teas include Dongting Biluochun, Nanjing Yuhua Tea, Anhua Pine Needle, Xinyang Maojian, Guiping Xishan Tea, Lushan Yunwu and so on.
2 steamed green teas
Steamed green tea adopts the steam killing style, inheriting the ancient method of killing green in China.
Steaming green is the use of steam to destroy the enzyme activity in fresh leaves, the formation of dry tea color dark green, tea soup light green and tea bottom green "three green" quality characteristics, but the aroma is more stuffy and green, astringent is also heavier, not as fresh as the pot fried green tea.
The main variety is Enshi Yulu produced in Enshi, Hubei Province. Chinese steamed tea is produced in Zhejiang, Fujian and Anhui provinces.
3 roasted green teas
Most of the roasted green tea is used to make various flower teas, called tea blanks. It is characterized by a complete and slightly curved appearance, a sharp seedling revealed, a dry dark green color, a clear and mellow aroma, and a yellow-green bright bottom of the soup color leaf. Most of the roasted green tea is used to make various flower teas, called tea blanks.
Roasted green tea is divided into: strip tea, pointed tea, slice tea, needle tea and so on.
Strip roasted green is produced in the main tea-producing areas of the country; pointed and flake-shaped tea is mainly produced in Anhui, Zhejiang and other provinces and cities.
Among them, the main baked green is Huangshan Maofeng, Taiping Monkey Kui, Liu'an Gua Tablets, Emei Peak, Nannuo Pekoe and so on.
4 sun-dried green tea
Sun-dried green tea is dried with daylight. Mainly distributed in Hunan, Hubei, Guangdong, Guangxi, Sichuan, Yunnan, Guizhou and other provinces have production.
The quality of sun-dried green tea is the best in Yunnan large-leaf species, called "Dianqing"; other qualities such as Chuanqing, Qianqing, Guiqing, and Eqing have their own advantages, but they are not as good as Dianqing.