(a) Green tea
Green tea is the largest type of tea production in China, which is produced in 20 provinces, municipalities and autonomous regions across the country, which is an unfermented tea, and the quality characteristic is "clear soup green leaves". The basic processing process of green tea is divided into three steps: green killing, kneading and drying. The purpose of green killing is to kill the catalytic enzymes in fresh leaves, keep the tea leaves green, make them lose some of their moisture, and become soft so that they can be formed. The purpose of kneading is to make the tea leaves form a certain shape, and to make the tea cells rupture, the leaf juice is kneaded out and attached to the leaf surface, and it is more convenient for the tea juice to dissolve in water when brewing. The purpose of drying is to prevent the tea from spoiling and facilitate storage. There are two kinds of ways to kill green in the pot and steam to kill green, green tea made of steam green is called "steamed green tea", and tea that is fried in a pot is different according to the drying method, and there is a difference between frying, drying and sun drying, which are called fried green, baked green and sun-dried green.
Traditional Chinese medicine believes that green tea tastes bitter, sweet and cool, has the effect of quenching thirst, detoxification and detoxification, dispelling dampness and diuresis, eliminating food and diarrhea, purifying the heart and refreshing, and can often be used for internal heat thirst, indigestion, unfavorable urination, fatigue and other symptoms.
There are hundreds of varieties of green tea, among which the famous fried green tea includes West Lake Longjing in Hangzhou, Zhejiang, Dongting Biluochun in Suzhou, Jiangsu, Yuhua Tea in Nanjing, Jiangsu, Mengding Ganlu in Sichuan Mingshan, Xishan Tea in Guiping, Guangxi Guiping, Lushan Yunwu in Jiangxi, Liu'an Gua Slice in Anhui, Maojian in Xinyang in Henan, Duyun Maojian in Guizhou, Laozhu Dafang in Anhui and Zhejiang, etc.; Famous roasted green teas include Huangshan Maojian, Taiping Monkey Kui and Jingting Green Snow in Anhui, Guzhu Purple Shoots and Kaihua Longding in Changxing, Zhejiang, Gaoqiao Yinfeng in Changsha, Hunan, and Emei Peak in Ya'an, Sichuan; The famous steamed green tea is Enshi Yulu in Hubei, which is one of the few steamed green teas currently preserved in China.
1. Bake green tea
The green tea that fresh leaves are killed, kneaded, and then dried is called roasted green tea. Although the appearance of roasted green tea is not as smooth and tight as that of fried green tea, the strip shape is complete, often showing sharp seedlings, white is revealed, the color is mostly green, and the aroma of tea soup after brewing is fresh, the taste is fresh and mellow, and the bottom of the leaves is tender and green. Roasted green tea can be divided into two categories: ordinary roasted green and delicate roasted green according to the old and tender raw materials and different production processes.
Taiping Monkey Kui
(1) Ordinary roasted green tea Ordinary roasted green tea is mainly produced in Zhejiang, Jiangsu, Fujian, Anhui, Jiangxi, Hunan, Hubei, Sichuan, Guizhou, Guangxi and other places. The main categories are "Fujian Baking Qing", Zhejiang "Zhejiang Baking Qing", Anhui "Hui Baking Qing", Jiangsu "Su Baking Qing", Hunan "Xiang Baking Qing", Sichuan "Sichuan Baking Qing" and so on. There are not many direct drinkers of this type of roasted green tea, which is usually used as a tea blank for smoked flower tea, and the finished product is roasted green tea. Flower tea is currently a tea variety with large sales in China.
(2) Tender roasted green tea picked fine bud leaves Seiko made of roasted green tea is collectively referred to as delicate roasted green. Most of the delicate baked green strips are tightly curled, pekoe revealed, green in color, high in aroma, fresh in taste, and intact buds and leaves. Many delicately made delicate roasted greens are among the famous teas.
2. Sauté green tea
The basic process of green tea is divided into three steps: greening, kneading and drying. Drying according to the final drying method is different from stir-frying, drying and sun-drying, and the green tea that is finally dried by frying and drying is called "fried green tea". Stir-fried green tea is a bulk product in China's green tea, which is different from "long fried green", "round fried green" and "delicate fried green".
West Lake Longjing
Long fried green, also known as "fried green", is a long strip of fried green tea, divided into six grades and twelve grades, the first level of long fried green strips are fine and tight, the color is green, the aroma is fresh and tender, the taste is fresh and mellow, and the soup color is clear and green. "Chang fried green" is mainly produced in Zhejiang, Anhui, Jiangxi three provinces, followed by Hunan, Hubei, Jiangsu, Henan, Guizhou and other provinces. Eyebrow tea is a long fried green tea after refining and processing the product collective name, because the shape of the strip slightly curved like eyebrows and named, the main production in Zhejiang, Anhui, Jiangxi, other tea producing provinces (regions) also have production. Eyebrow tea is divided into special zhen, zhenmei, wind eyebrow, xiumei, Gongxi, piece of tea, end tea and other flower colors, although its appearance varies according to the flower color, but the inner matter is clear soup green leaves, mostly ripe chestnut fragrance.
Round stir-fried green, also known as "round tea". Fresh leaves are round fried green tea after being killed, kneaded and stir-fried. It is mainly produced in Zhejiang and Anhui. The main varieties are "pearl tea", "Quangang Huibai", "Yongxi Huoqing" and so on. One of the most important round stir-fried green is pearl tea, known as the green pearl of the pearl tea, the shape of the tight knot round, fragrant high flavor strong resistance to brewing, the main sales of West Africa, North Africa, the United States, France and so on also have a certain market. Pearl tea is a specialty of Zhejiang Province, mainly produced in Shengxian County, Shaoxing, Shangyu, Xinchang, Zhuji, Yuyao, Yin County, Fenghua, Dongyang area, historically used Shaoxing County Pingshui Town as the main distribution center of pearl tea, so often called pearl tea "Pingshui pearl tea", "flat green", still the pearl tea is classified as "flat green fried green".
Tender stir-fried green tea refers to the fried green tea processed from the delicate bud leaves. It is the main category of special green tea, most of which are historical famous teas.
There are many varieties of delicate special fried green, excellent quality, are well-known tea leaves in various tea-producing areas, so they are collectively called "fried green tea". Fried green tea has a variety of shapes, there are flat, sharp, round strips, straight needles, curls, flat slices and other kinds, after brewing, most of the buds into flowers, clear soup green leaves, fragrant and fresh, thick but not bitter, sweet aftertaste, is the best in the roasted green tea everywhere. The distribution density of fried Qingming tea is relatively large in the four provinces of Anhui, Zhejiang, Jiangsu and Jiangxi. In addition, Hunan, Guangxi, Guizhou, Sichuan, Fujian, Hubei, Henan, Shaanxi and other provinces and autonomous regions also have a considerable number. The more delicate fried green products are the "West Lake Longjing" in Hangzhou and the "Biluochun" in Suzhou. As the saying goes: there is heaven on the top, Suzhou and Hangzhou and Hangzhou on the bottom are not only famous scenic spots, but also the tea produced is also amazing.
In addition to the West Lake Longjing and Biluochun, there are also "Yuhua Tea" in Nanjing and Lu'an in Anhui
3. Steamed green tea
The basic process of green tea is divided into three steps: greening, kneading and drying. There are two ways to kill green, heat and steam, and green tea made by steam killing is collectively called "steamed green tea".
Steamed green tea is one of the earliest teas invented in ancient China, which steams the fresh leaves of tea to soften, and then kneads and dries them. Steamed green tea often has the characteristics of "color green, soup green, leaf green", which is beautiful and attractive.
According to relevant research, during the Xianchun period of the Southern Song Dynasty (1265-1274), the Japanese Buddhist monk Nanpu Zhaoming Zen Master went to Yuhang Jingshan Temple in Zhejiang Province to study Buddhism, when Jingshan Temple was popular to sit around and drink tea to study Buddhist scriptures, often holding "tea banquets", drinking "matcha tea" that was roasted and dried by Mu Mill. After Returning to Japan, Zen Master Akiaki Namura brought the "Tea Feast" and "Matcha" method of Jingshan Temple to Japan, which led to the rise of the "Tea Ceremony" in Japan. In addition to matcha, Japan's steamed green tea also includes gyokuro, sencha, and milled tea. China's modern steamed green tea mainly include sencha, gyokuro, sencha is mainly produced in Zhejiang, Fujian, Anhui provinces, most of its products are exported to Japan; At present, only the "Enshi Yulu" of Hubei Enshi still maintains the traditional style of steamed green tea. In addition to "Enshi Yulu", the "Yang Envy Tea" in Yixing, Jiangsu Province, and the "Cactus Tea" in Danyang, Hubei Province, are all famous teas in steamed green tea.
4. Sun-dried green tea
Fresh tea leaves that are dried in the sun after being killed and kneaded are collectively called "sun-dried green tea". The production areas of sun-dried green tea are mainly Yunnan, Sichuan, Guizhou, Guangxi, Hubei, Shaanxi and other provinces (autonomous regions). The main categories are "Dianqing" in Yunnan, "Shaanxiqing" in Shaanxi, "Chuanqing" in Sichuan, "Qianqing" in Guizhou, "Guiqing" in Guangxi, etc.
Dianqing