[Zhongyi Health] Share the story of tea with you!

China is the hometown of tea and the birthplace of tea culture. The discovery and use of Chinese tea has been more than 4,700 years of history, and the longevity, spread all over the world. Tea is the national drink of the Chinese nation. It originated in Shen Nong, was heard in Lu and Zhou Gong, flourished in tang Dynasty, flourished in Song Dynasty, and was popularized in Ming and Qing Dynasties. Chinese tea culture blends Buddhism, Confucianism and Taoism into one, which is a wonderful flower in Chinese culture. At the same time, tea has become the world's most popular, the most popular, the most beneficial to physical and mental health of the green drink. Tea is integrated into heaven and earth, and advocates that "tea people in the world are one family".

Today xiaobian will take you to learn about the classification of tea.

Tea can be divided into six basic types according to the degree of fermentation and the color of the soup: green tea, white tea, yellow tea, green tea (oolong tea), dark tea.

1, green tea

Unfermented, known for its freshness

Green tea is the main type of tea in China, because the tea itself, the tea soup after brewing, the bottom of the leaves present a green tone, so it is named green tea.

Process: degreen, rolling, drying, the key process for degreen

Green tea is produced by activating enzymes that kill fresh leaves at high temperatures and prevent further oxidation of the leaves, thereby achieving the "bright green" effect.

For the finishing process, the most difficult thing is how to balance the relationship between "fresh green" and "green gas removal", "killed" will affect the color of the finished product; If the degree of finishing is not enough, the green tea will affect the taste of tea soup.

Representative tea products: Anji White tea, West Lake Longjing, Xinyang Maojian, Mengding Ganlu, Duyun Maojian, Zhuyeqing, Huangshan Maofeng, Dongting Biluochun, etc

2, white tea,

Light fermentation, natural and pure

White tea is the easiest kind of tea to make. It is named white tea because most of its finished teas are buds covered with pekoe, like silver like snow.

Process: withering, drying, the key process: withering

Make fresh leaves of green grass gas subside and produce fragrance, into the taste of tea alcohol fresh and not bitter. Many people think that white tea is very simple, just need to bask in the sun, but in fact, the time of withering, the degree of withering are exquisite, to control the thickness of the shop, when "spread out" and "pack up" and so on.

Representative tea: baihao silver needle, white peony, gong Mei, Shou Mei, new craft white tea.

3, yellow tea

Micro fermentation, yellow soup yellow leaves

Yellow tea, which is similar to green tea, is a specialty of China and rarely produced. Just as green vegetables turn yellow when smothered in a wok, so does yellow tea, which is cooked in the same way as green tea, and turns yellow through wet heat and dry heat.

Process: degreen, rolling, dull yellow, dry

Key technology: dull yellow

Using relatively high temperature and humidity to eliminate green, so that fresh leaves from green to yellow, yellow tea also formed a harmonious mellow flavor characteristics. Many people mistake yellow tea for spoiled green tea because of its characteristic of "yellow leaves and yellow soup". In fact, whether the degree of its "yellow" is reasonable is the key factor to determine whether its quality is qualified.

Representative tea: Junshan silver needle, Huoshan Yellow bud, Mengding Yellow Bud, Wenzhou yellow Soup, etc.

4. Green tea (Oolong tea)

Half fermented, seven bubbles with a lingering aroma

Green tea is also called Oolong tea. Although it is semi-fermented tea, it has a wide coverage, including Northern Fujian Oolong, Southern Fujian Oolong, Guangdong Oolong and Taiwan Oolong, etc. Because baozhong tea with the lightest fermentation degree is close to green tea, while Oriental Beauty tea with the heaviest fermentation degree is close to black tea.

Process: air green, shake green, fry green, rolling, drying, the key process: shake green

In this process, the leaves rub against each other, creating small "wounds" at the leaf edges that trigger the reaction of polyphenols and the formation of aromatic compounds. This step lays the foundation for the aroma and taste of green tea, and the quality characteristics of green tea "green leaves with red edge" are also formed in this step.

Representative tea: Anxi Tieguanyin, Dahongpao, narcissus, cinnamon, Frozen oolong, Zhangping narcissus, Phoenix Dancong, etc.

5, black tea

All fermented, sweet and warm

The first black tea in China, the world's earliest black tea is from Fujian Wuyi mountain area "Zhengshan Xiaochong".

Tea polyphenols itself is a colorless substance, the catechin in the process of black tea polymerization formed yellow theafronin and red theafronin, so the tea soup of black tea is red, the bottom of the leaf is also red.

However, during the drying process of black tea, due to the loss of water, the color of tea pigment on the surface of the tea is deepened, so the dry tea of black tea is black.

Process: withering, rolling, fermentation, drying, the key process: fermentation.

Fermentation plays an important role in the whole tea making process, and black tea, as a fully fermented tea, fermentation is the key process to form its quality. Through this process, the polyphenols in the tea are oxidized, which causes the green flavor to fade away and gradually turn into a sweet fruity aroma.

Representative tea: Zhengshan Souchong, Qimen black tea, Jin Junmei, Chuanhong, Dianhong, Zunyi black tea, Yihong, etc.

6, black tea,

Post fermented, mild in nature

Black tea and black tea also promote tea polyphenol oxidation and endoplasmic transformation. The difference between black tea and black tea is that the enzymatic reaction power of black tea comes from the enzymes of tea itself, while dark tea comes from enzymes produced by microorganisms. Therefore, dark tea is called post-fermented tea that inhibits the enzyme activity of tea leaves and promotes microbial activity. Dark tea can promote digestion and regulate intestinal microflora.

Processing technology: green, rolling, pile, dry, finishing, the key process pile

It is the natural fermentation process of sun green tea after spreading, sprinkling and even turning over. Like the dull yellow, the process of pile also applied a lot of humid heat, but the pile is more complex and intense; In addition, there are some microorganisms involved in this reaction.

Representative tea products: Ya 'an Zang tea, Jingyang Fu Tea, Hubei old green tea, Anhua dark tea, etc.

Tea culture is strong and far-reaching, and its effects are also extremely extensive:

(1) Tea can invigorate people's spirit and enhance their thinking and memory ability.

(2) Tea can eliminate fatigue, promote metabolism, and maintain normal functions of heart, blood vessels, stomach and intestines.

(3) Drinking tea is of great benefit in preventing dental caries.

(4) Tea contains a lot of trace elements beneficial to human body.

(5) Tea has the effect of inhibiting malignant tumors, drinking tea can significantly inhibit the growth of cancer cells.

(6) Drinking tea can inhibit cell senescence and prolong life.

(7) Drinking tea can stimulate the central nervous system and enhance motor ability.

(8) Drinking tea has a good effect on weight loss and beauty.

(9) Drinking tea can prevent senile cataract.

Since ancient times, tea has been transported to all countries in the world through the ancient tea horse road, and it is the favorite drink of people in the world. Shaanxi Zhongyi Health biological Technology Co., Ltd. production research and development department also combined with the characteristics of tea producing areas, constantly updated and advanced production technology, now will produce all kinds of tea instant tea powder. Instant tea powder is a kind of plant extract, which is extracted from the active ingredients of tea by high-tech extraction means and scientifically combined to form the extracted components. The instant tea powder is completely soluble in water without additives and suitable for both hot and cold. Generally, it can be drunk directly or after mixing.

Advantages of instant tea powder:

1. Fast Fashion

Fashion carton is light and easy to carry, one tear, one brew, three seconds to enjoy a cup of tea.

2. Easy to carry

Light and easy to carry, easily into the bag, do not occupy extra space, leisure, travel, driving...... Enjoy a cup of delicious tea.

3. Healthy and delicious

No agricultural residue, no additives, all natural, more mellow, drink directly or DIY.

4. Both hot and cold

Cold drink 0-25 degrees, fresh

Hot drink 70-80 degrees, mellow

Above 0 degrees, feel free to share.