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m.hg7775.com The green, red, green, white, yellow, and black of tea has only one determining factor, that is?

The green, red, green, white, yellow, and black of tea has only one determining factor, that is?

Public number: Nanyan Qingcha Industry Source: Time: 2020-02-21 01:35:42

Millennium Tongzhou vitality north stream

True Lovers

With so many types of tea, it's really hard to remember!

烫个大卷叫铁观音, Iron hot roll called Tieguanyin,

Dyeing a few blond hairs is Dianhong,

The stature is West Lake Longjing,

Dressed colorful is Jin Junmei,

Heartbroken is Assam,

The little white head is the white silver needle,

Slim is Taiping Monkey King,

Plastic surgery into various shapes,

Looking at the back, I know that it is Pu'er,

... ...

发酵度 是很重要的一个指标,简述如下: In fact, the classification of tea is ultimately determined by the process, and the fermentation degree is an important indicator, which is briefly described as follows:

发酵度 是很重要的一个指标,简述如下: In fact, the classification of tea is ultimately determined by the process, and the fermentation degree is an important indicator, which is briefly described as follows:

green tea

(Fermentation degree: 0)

清汤绿叶 [Features] Clear soup green leaves

颜色为碧绿、翠绿或黄绿,久置或与热空气接触易变色 [Dry tea] The color is turquoise, emerald or yellow-green.

呈绿黄色 [Tea soup] Greenish yellow

为嫩芽嫩叶,不适合久置 [Raw materials] are tender shoots and leaves, not suitable for long-term storage

有清新的绿豆香 [Fragrance type] Fresh green bean scent

味清淡微苦 [Taste] Light and slightly bitter

较寒凉 [Tea nature] colder

龙井、碧螺春、黄山毛峰等 [Representative tea] Longjing, Biluochun, Huangshan Maofeng, etc.

鲜叶→杀青→揉捻→干燥 [Processing] fresh leaves → killing green → rolling → drying

【Explanation】

用高温杀死酶的活性,使鲜叶失去一部分水分 Killing green: Use high temperature to kill the activity of the enzyme, so that fresh leaves lose some water

做形 Twisting: shape

固形、失去水分、提高香气、便于贮藏 Dry: solid, lose moisture, enhance aroma, easy to store

Yellow tea

(Degree of fermentation: 10%)

黄汤黄叶 [Features] Yellow soup yellow leaves

带有茸毛的芽或芽叶 [Raw material] hairy buds or buds

[Aroma type] Pure fragrance

[Taste] sweet

[Tea nature] cold

[Representative tea] Junshan silver needle, yellow bud, etc.

[Processing] Fresh leaves-killing green-rolling-ochre yellow-drying

【Explanation】

Huanghuang: Heaping tea into a pile, which takes less time than the pile, and causes material changes caused by damp heat

White tea

(Degree of fermentation: 10%)

绿叶红筋 [Features] Green leaves and red tendons

[Dried tea] The color is white and green, the appearance is covered with white pekoe, the tea soup is ivory

[Raw materials] is the buds or buds of Fuding white tea

[Aroma type] Weak aroma

[Taste] Fresh and refreshing, glycol

[Tea nature] cold and cold, have antipyretic and heatstroke effects

[Representative Tea] Silver Needle Baihao, White Peony, Shoumei, etc.

[Processing] Fresh leaves → Wither → Dry

Green tea

(Fermentation degree: 10 ~ 70%)

绿叶红边 [Features] Green leaves and red edges

呈深绿色或青褐色 [Dried tea] dark green or turquoise

呈蜜绿色或蜜黄色 [Tea Soup] Honey green or honey yellow

一芽两叶,枝叶连理 [Raw material] one bud and two leaves, branches and leaves


aicharger

具有花香果味 [Aroma type] Has floral and fruity flavor

醇厚回甘,微苦有回甘 [Taste] Mellow and sweet, slightly bitter and sweet

温凉 [Tea nature] warm and cool

铁观音、冻顶乌龙、武夷岩茶(大红袍)、闽北水仙等 [Representative Tea] Tieguanyin, Frozen Oolong, Wuyiyan Tea (Dahongpao), North Fujian Narcissus, etc.

鲜叶→萎凋→摇青→杀青→揉捻→干燥 [Processing] Fresh leaves → Withering → Shake green → Kill green → Twist → Dry

【Explanation】

Shake green: After shaking, the tea leaves scratch the leaf edge, and the leaf edge cells are damaged and slightly oxidized, forming green leaves with red edges.

black tea

(Fermentation: 80-90%)

红汤红叶 [Features] Red soup and red leaves

[Dried tea] The color is dark red

[Tea soup] is vermilion

[Raw materials] Large, medium and small leaves are available.

[Fragrance type] Maltose, caramel

[Taste] Thick and slightly astringent

[Tea nature] mild, low nerve excitability, warm stomach

[Representative tea] Qi tea, Dianhong, Ninghong, Yihong, etc.

[Processing] Fresh leaves → Withering → Rolling → Fermenting → Drying

【Explanation】

鲜叶放置一段时间,失去一部分水分;去掉鲜叶的青草味;可能形成花香味;便于揉捻 Withering: Fresh leaves are left for a period of time and lose part of the water; the grassy smell of fresh leaves is removed; a floral fragrance may be formed; easy to twist

Fermentation: After the twisting process, the intracellular enzyme solution leaks out and reacts with the polyphenols in the tea to ferment. This fermentation is called endogenous enzymatic fermentation and is called full fermentation.

Black tea

(Fermentation: changes over time)

呈青褐色 [Dried tea] is turquoise

[Soup color] Orange or brown

[Raw materials] mostly large leaf tea

[ Fragrant type] with Chen Xiang

[Taste] mellow and sweet

[Tea nature] mild

[Representative Tea] Blue Brick, Liubao Tea, Pu'er Tea, etc.

[Processing] Fresh leaves → Killing green → First rubbing → Worst heap → Re-kneading → Drying

※ Processing of Pu'er ripe tea: fresh leaves → kill green → twist → dry

Processing of Pu'er raw tea: stand cool → kill green → twist → dry

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The "Book of Tea" reads: "Tea, Southern Jiamu."

There is wood in the mountains, and the rain is near the wind.

Find what you find, it's where you go.

There are trees in the mountains, and spring buds are beginning to emerge.

之以归,名曰为茶 It is called tea .

Tea as a courtesy, respect is the original intention!

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