The basic classification of green leaves
China green tea is the tea with the longest history, the largest output, and the most varieties in my country.
First of all, we first understand the basic process of China green tea, which is divided into three steps: finishing, rolling, and drying.
China green tea can be divided into stir-fried China green tea and steamed China green tea according to the different methods of finishing, and because of the different drying methods, it can be divided into stir-fried green tea, roasted green tea, and sun-dried green tea.
Different China green tea production
Today's China green tea is divided into four types: stir-fried green tea, roasted green tea, steamed green tea, and sun-dried green tea.
As the name suggests, the China green tea that is fried in a pot is called China green tea. For example, we are familiar with West Lake Longjing, which is the China green tea. The Ming Dynasty was the era of the heyday of China's green tea.
Let’s talk about steamed China green tea. It is the oldest type of China green tea in my country. It is made with steam and has the three characteristics of "dry tea green, tea soup green, and leaf bottom green".
The roasted green tea is China green tea made by the drying process. Most of the roasted green tea is used as the tea embryo for scenting scented tea and processed into scented tea by injuring the flowers.
Sun-dried China green tea is called sun-dried green tea. The typical one is Yunnan big-leaf sun-dried green tea, also known as Dancing. It is made from the fresh leaves of Yunnan big-leaf tea tree after being quenched and twisted and dried by sunlight Into China green tea.
Why is China green tea finished?
There are four main purposes of finishing:
1. To prevent the oxidation of polyphenols, the tea leaves should be kept green.
2. It can remove the grassy flavor in the tea and keep the aroma of the tea.
3. It can reduce the bitterness and astringency in tea and increase the freshness of China green tea.
Fourth, the cracking can reduce the moisture in the tea, make the tea softer and tougher, and facilitate kneading and forming.