茶类

TeaCategory•accordingtothedegreeorperiodoffermentationoroxidation,fourmaincategories,white,green,oolongandblack.•subcategoriesforred,scentedandcompressedteas.Chineseflowertea(scentedtea),whichisverypopularnowadays,isnotatrueteas.GreenteaisthemostpopulartypeofteausedinChina.Thehighestgradesofwhitetea,&greenteaaremadefromtenderteashootspickedearlySpring.Theseyoungteashootsmayconsistofasingleterminalbud.Itisgenerallyrequiredthattheleavesareequalinlength.•Greenteaisteamadesolelywiththeleavesofteabushthathaveundergoneminimaloxidationprocessing,heating,drying,andtheadditionofotherherbs,flowers,spices,andfruits.Chinesegreentea•LongjingThemostwell-knownoffamousChineseteasfromHangzhou,whosenameinChinesemeansdragonwell.Itispan-firedandhasadistinctiveflatappearance.Longjingisdividedintosevengrades:Superior,Special,1.2,3,4,5.LongJingisoftencalledthenationaldrinkofChinaandisfrequentlygiventovisitingheadsofstate.•Thebesttaste•HuPaoSpring•Waterisboiledthencooledtoabout80degreescelsiusbeforebeingusedtobrewthetealeaves.•ItinsistedtousefinechinaorglassestobrewLongjing.Varieties•XiHuLongjing西湖龙井•Bird'sTongueLongjing雀舌龙井•Pre-QingmingLongjing雨前龙井•ShiFengLongjing狮峰龙井•MeiJiaWuLongjing梅家坞龙井•BaiLongjing白龙井•QianTangLongjing钱塘龙井•BiLuoChunAChinesefamousteaalsoknownasGreenSnailSpring,fromDongTing.•HuangshanMaofengAChinesefamousteafromMountHuang.Japanesegreenteas•Gyokuro(玉露ballgreentea)ThehighestgradeJapanesegreenteacultivatedinspecialway.Gyokuro'snamereferstothepalegreencoloroftheinfusion.Theleavesaregrownintheshadebeforeharvest,whichalterstheirflavor.•Tencha(碾茶)Half-finishedproductsusedforMatchaproduction•Matcha(抹茶powderedtea)AfinegroundteamadefromTencha.IthasaverysimilarcultivationprocessasGyokuro.Itisusedprimarilyintheteaceremony.MatchaisalsoapopularflavoroficecreamandothersweetsinJapan.从左至右依次是：玉露、抹茶、煎茶、番茶、茎茶、粉茶、焙茶、玄米茶•WhiteteaWhiteteaisateamadewithleavesthatareprocessedinamannertoletthemwiltslightlyandlosethegrassytasteofgreentea,whileundergoingminimaloxidation.•BaiHaoYinzhen(白毫银针)(Silverneedle):ThehighestoftheBaiHaoYinzhenshouldbefleshy,brightcoloredandcoveredwithtinywhitehairs.Theshapeshouldbeveryuniform,withnostemsorleaves.TheverybestYinzhenarepickedbetweenMarch15andApril10whenitisnotrainingandonlyusingundamagedandunopenedbuds.FujianProvince.•Oolong(乌龙)isatraditionalChineseteasomewherebetweengreenandblackinoxidation.Itrangesfrom10%to70%oxidation.•Wǔyíclifftea(武夷岩茶)fromFújiànprovinceThemostfamousandexpensiveOolongteasaremadehere.•DàHóngPáo(大红袍)BigRedRobeinChinese,ahighlyprizedteaandaSiDaMingCong(四大名枞TheFourGreatBushes).•TiěGuānyīnorTiKuanYin(铁观音)IronGuanyininChinese,thisisateafromAnxiinSouthFujian.BlackTeaBlackteaisavarietyofteathatismoreoxidizedthantheoolong,green,andwhitevarieties.•generallystrongerinflavor•containsmorecaffeineTwoprincipalvarieties•Thesmall-leavedChinesevarietyplant(alsousedforgreenandwhitetea)•Thelarge-leavedAssamese(阿萨姆族)plant(whichwastraditionallyonlyusedforblacktea).Keemun(祁门红茶)•Keemunhasarelativelyshorthistory.Itwasfirstproducedin1875.•Priortothat,onlygreenteawasmadeinAnhui.•themostprominentingredientoftheEnglishBreakfasttea.KeemumisablackChineseteawithawineyandfruitytaste,designatedasaChinaFamousTea.ItisproducedintheQimenCountyofHuangshanCity,inAnhuiprovince.•aroma---fruity,withhintsofpine,driedplumandfloweriness•verydistinctiveandbalancedtaste•ahintoforchidfragranceandtheso-calledChinateasweetness•typicallydrinkwithoutmilkorsugar;•outsideChinaitmayalsobetakenwithmilkVarieties•KeemunGongfuorCongou祁门功夫•KeemunMaoFeng祁门毛峰•KeemunXinYa祁门新芽•KeemunHaoYa祁门毫芽•HubeiKeemun湖北祁门Post-fermentedtea•aclassofteasthathaveundergoneaperiodofaginginopenair,fromseveralmonthstomanyyears•theexposuretomicroflora,humidityandoxygenintheaircausesittoundergofurtheroxidationthroughauto-oxidation,fermentation,andpossiblysomereactivatedoxidativeenzymes酶•[ˈenzaɪm]inthetea---altersthesmelloftheteaandtypicallymellowsitstasteVarieties•Pu-erhtea云南普洱茶（Thebestknown）•Liu‘antea安徽六安篮茶•Liubaotea广西六堡茶•Hunandarktea湖南黑茶•Laobiantea湖北佬扁茶•Biantea四川边茶Pu-erhTea•Pu-erhteaisatypeofteamadefroma“largeleaf”varietyoftheteaplantCamelliasinensisandnamedafterPu‘ercountynearSimao（思茅）,Yunnan,China.•Pu-erhteacanbedividedintoraw/green(生)orripened/cooked(熟),dependingonprocessingmethodoraging.•Wellknownforthefacts：itisacompressedteatypicallyageswelltoproduceapleasantdrink•Compressedintoteacakesorbricks---wrappedinvariousmaterials,keepingtheteaawayfromexcessivemoisture,heat,andsunlight•Originatedfromthenaturalagingprocessthathappenedinthestoreroomsofteadrinkersandmerchants---theAncienttearoute(茶马古道)thatwasusedinancientYunnantotradeteatoTibetandmorenorthernpartsofChina•Compressionofthetea---easedhorsebacktransportandreduceddamageShapePu-erhiscompressedintoavarietyofshapes.Otherlesserseenformsinclude,stacked“melonpagodas”,pillars,calabashes葫芦,yuanbao,andsmallbricks(2-5cminwidth).Pu-erhisalsocompressedintothehollowcentersofbamboostemsorpackedandboundintoaballinsidethepeelofvariouscitrus柑桔类.Bing,Beeng,Cake,orDisc（饼茶）Qīzíbǐngchá(七子饼茶,literallySevenunitscaketea)becausesevenofth