茶屬雙子葉植物，約30屬，500種，分布于熱帶和亞熱帶地區(qū)，我國(guó)有14屬，397種，主產(chǎn)長(zhǎng)江以南各地，其中茶屬Camellia和樹(shù)屬Schima等均極富經(jīng)濟(jì)價(jià)值。喬木或灌木；葉互生，單葉，革質(zhì)，無(wú)托葉；花常兩性，稀單性，單生或數(shù)朵聚生，腋生或頂生；萼片5－7，覆瓦狀排列；花瓣通常5，稀4至多數(shù)，覆瓦狀排列；雄蕊極多數(shù)，稀少數(shù)，分離或多少合生；子房上位，稀下位，2－10室，每室有胚珠2至多顆；果為一蒴果，或不開(kāi)裂而核果狀。我們一般所說(shuō)的茶葉就是指用茶樹(shù)的葉子加工而成,可以用開(kāi)水直接泡飲的一種飲品！
茶葉的分類
中國(guó)現(xiàn)代名茶有數(shù)百種之多，根據(jù)其歷史分析，有下列三種情況：
有一部分屬傳統(tǒng)名茶，如西湖龍井、安溪鐵觀音、洞庭碧螺春、黃山毛峰、太平猴魁、恩施玉露、信陽(yáng)毛尖、六安瓜片、屯溪珍眉、老竹大方、祁門(mén)紅茶、廬山云霧、蒙洱茶、桂平西山茶、君山銀針、云南普洱茶、蒼梧六堡茶、政和白毫銀針、白牡丹、珍再享、閩北水仙、武夷巖茶、武當(dāng)?shù)啦?、鳳凰水仙、古丈毛尖等。
另一部分是恢復(fù)歷史名茶，也就是說(shuō)歷史上曾有過(guò)這類名茶，后來(lái)未能持續(xù)生產(chǎn)或已失傳的，經(jīng)過(guò)研究創(chuàng)新，恢復(fù)原有的茶名。如渠江薄片、休寧松羅、涌溪火青、敬亭綠雪、九華毛峰、曾侯銀劍茶、漢家劉氏茶、龜山巖綠、蒙頂甘露、仙人掌茶、天池茗毫、貴定云霧、青城雪芽、蒙頂黃芽、陽(yáng)羨雪芽、鹿苑毛尖、霍山黃芽、顧渚紫筍、徑山茶、雁蕩毛峰、日鑄雪芽、金獎(jiǎng)惠明、金華舉巖、東陽(yáng)東白等等。
還有大部分是屬于新創(chuàng)名茶，如婺源茗眉、蒙洱月芽、蒙洱太空茶、南京雨花茶、云霧毛尖茶、無(wú)錫毫茶、茅山青峰、天柱劍毫、岳西翠蘭、齊山翠眉、望府銀毫、臨海蟠毫、千島玉葉、遂昌銀猴、都勻毛尖、高橋銀峰、金水翠峰、永川秀芽、上饒白眉、湄江翠片、安化松針、遵義毛峰、文君綠茶、峨眉毛峰、雪芽、雪青、仙臺(tái)大白、早白尖紅茶、黃金桂、秦巴霧毫、漢水銀梭、八仙云霧、南糯白毫、午子仙毫等等。
1.以色澤(或制作工藝)分類
金茶發(fā)酵中金菌異化（發(fā)酵度80——100m) 琥珀金茶
金茶最早發(fā)現(xiàn)于數(shù)千年前，《中茶志》中曾有提及。極品金茶遍體金色，泡出茶湯為琥珀金色。天然生成，主要產(chǎn)地在湖南、福建。目前僅有湖南保持少量金茶原葉產(chǎn)地。金茶極其珍貴稀有。自漢朝起是皇室貢品。但是由于產(chǎn)量非常稀少而知名度低。金茶是中國(guó)茶葉的比較高代表，也是中國(guó)茶文化和技術(shù)的比較高體現(xiàn)。經(jīng)過(guò)數(shù)月或經(jīng)年的自然發(fā)酵，金茶原葉中營(yíng)養(yǎng)物質(zhì)會(huì)凝聚成金色菌體，覆蓋于金茶表面。菌體經(jīng)研究為冠狀散突菌，通俗來(lái)講就是年久的靈芝表面孢子所含的抗衰老物質(zhì)。古人已經(jīng)察覺(jué)到金茶的功效，所以金茶又被稱為“茶靈芝”、“金靈芝”、或者“瑤池仙茶”。大量的金茶原葉只可能有少部分茶葉能夠適度發(fā)酵，產(chǎn)生均勻的金色菌體。
綠茶 不發(fā)酵的茶(發(fā)酵度為零) 黃山毛峰、六安瓜片、龍井茶 、碧螺春、 信陽(yáng)毛尖等。
這是我國(guó)產(chǎn)量比較多的一類茶葉，其花色品種之多居世界首位。綠茶具有香高、味醇、形美、耐沖泡等特點(diǎn)。其制作工藝都經(jīng)過(guò)殺青一揉捻一干燥的過(guò)程。由于加工時(shí)干燥的方法不同，綠茶又可分為炒青綠茶、烘青綠茶、蒸青綠茶和曬青綠茶。綠茶是我國(guó)產(chǎn)量比較多的一類茶葉，全國(guó)18個(gè)產(chǎn)茶?。▍^(qū)）都生產(chǎn)綠茶。我國(guó)綠茶花色品種之多居世界之首，每年出口數(shù)萬(wàn)噸，占世界茶葉市場(chǎng)綠茶貿(mào)易量的70％左右。我國(guó)傳統(tǒng)綠茶--眉茶和珠茶，向以香高、味醇、形美、耐沖泡，而深受?chē)?guó)內(nèi)外消費(fèi)者的歡迎。
黃茶 微發(fā)酵的茶(發(fā)酵度為10-20m） 霍山黃芽 蒙洱銀針
在制茶過(guò)程中，經(jīng)過(guò)悶堆渥黃，因而形成黃葉、黃湯。分“黃芽茶”(包括湖南洞庭湖君山銀芽、四川雅安、名山縣的蒙頂黃芽、安徽霍山的霍山黃芽)、“黃小茶”(包括湖南岳陽(yáng)的北港在、湖南寧鄉(xiāng)的溈山毛尖、浙江平陽(yáng)的平陽(yáng)黃湯、湖北遠(yuǎn)安的鹿苑)、“黃大茶”(包括的大葉青、安徽的霍山黃大茶)三類。
白茶 輕度發(fā)酵的茶(發(fā)酵度為20-30m） 白毫銀針 白牡丹貢眉
它加工時(shí)不炒不揉，只將細(xì)嫩、葉背滿茸毛的茶葉曬干或用文火烘干，而使白色茸毛完整地保留下來(lái)。白茶主要產(chǎn)于福建的福鼎、政和、松溪和建陽(yáng)等縣，有“銀針”、“白牡丹”、“貢眉”、“壽眉”幾種。
青茶 半發(fā)酵的茶(發(fā)酵度為30-60m） 鐵觀音、凍頂烏龍茶、武夷巖茶、武夷肉桂、閩北水仙、八角亭龍須茶、黃金桂、永春佛手、鳳凰水仙、大紅袍、鐵羅漢、白冠雞、水金龜、文山包種茶等。
青茶(烏龍茶)，屬半發(fā)酵茶，即制作時(shí)適當(dāng)發(fā)酵，使葉片稍有紅變，是介于綠茶與紅茶之間的一種茶類。它既有綠茶的鮮濃，又有紅茶的甜醇。因其葉片中間為綠色，葉緣呈紅色，故有“綠葉紅鑲邊”之稱。但是安溪鐵觀音的新貴感德鐵觀音的比較新清香制法是沒(méi)有 “綠葉紅鑲邊”的特征。特別是感德下村（霞云村、霞春村等）更是該做法的典型代表。
紅茶 全發(fā)酵的茶(發(fā)酵度為80-90m） 祁門(mén)紅茶、荔枝紅茶、湖紅功夫、滇紅功夫、寧紅功夫、宜紅功夫、越紅功夫、川紅功夫、政和功夫、閩紅功夫、坦洋功夫等。
紅茶與綠茶的區(qū)別，在于加工方法不同。紅茶加工時(shí)不經(jīng)殺青，而是萎凋，使鮮葉失去一部分水分，再揉捻(揉搓成條或切成顆粒)，然后發(fā)酵，使所含的茶多酚氧化，變成紅色的化合物。這種化合物一部分溶于水，一部分不溶于水，而積累在葉片中，從而形成紅湯、紅葉。紅茶主要有小種紅茶、工夫紅茶和紅碎茶三大類。
黑茶 后發(fā)酵的茶(發(fā)酵度為100m） 湖南黑茶、老青茶、四川邊茶、普洱茶、六堡茶等
原料粗老，加工時(shí)堆積發(fā)酵時(shí)間較長(zhǎng)，使葉色呈暗褐色。黑茶原來(lái)主要銷(xiāo)往邊區(qū)，是藏、蒙、維吾爾等兄弟民族不可缺少的日常必需品。像云南的普洱茶就是其中一種。有“湖南黑茶”、“湖北老青茶”、“廣西六堡茶”、四川的“西路邊茶”“南路邊茶”、云南的“緊茶”、“扁茶”、“方茶”和“圓茶”等品種。
普洱茶因產(chǎn)地舊屬云南普洱府（今普洱市），故得名。現(xiàn)在泛指普洱茶區(qū)生產(chǎn)的茶，是以公認(rèn)普洱茶區(qū)的云南大葉種曬青毛茶為原料，經(jīng)過(guò)后發(fā)酵加工成的散茶和緊壓茶。外形色澤褐紅，內(nèi)質(zhì)湯色紅濃明亮，香氣特陳香，滋味醇厚回甘，葉底褐紅。有生茶和熟茶之分，生茶自然發(fā)酵，熟茶人工催熟?！霸疥愒较恪北还J(rèn)為是普洱茶區(qū)別其他茶類的比較大特點(diǎn)，“香陳九畹芳蘭氣，品盡千年普洱情?！逼斩枋恰翱扇肟诘墓哦?，不同于別的茶貴在新，普洱茶貴在“陳”往往會(huì)隨著時(shí)間逐漸升值。
Tea is a double cotyledon plant, about 30 genera, 500 species, distributed in tropical and subtropical areas, China has 14 genera, 397 species, the main production in the south of the Yangtze river, tea Camellia and tree genus Schima and other rich economic value. Trees or shrubs; Leaves alternate, simple, leathery, without stipules; Flowers often bisexual, sparse unisexual, solitary or several clusters, axillary or terminal; Sepals 5-7, imbricate; Petals usually 5, sparse 4 to many, imbricate; Stamens extremely numerous, few, detached or much united; Ovary superior, sparse inferior, 2-10 locules, ovule 2 or more per locules; The fruit is a capsule, or drupaceous without dehiscence. The tea that we say commonly is to point to the leaf that USES tea tree is processed and become, can use boiled water to brew a kind of drink directly!
Classification of tea
There are hundreds of modern famous teas in China. According to the historical analysis, there are three situations as follows:
Some traditional famous teas, such as west lake longjing, anxi tieguanyin, dongting "biluochun", huangshan maofeng tea, taiping monkey chief, enshi high curative value, xinyang maojian tea, luan GuaPian, tunxi Jane eyebrow, old bamboo is natural, qimen county, lushan clouds, MengEr tea, black tea GuiPing xishan, junshan island, silver needle tea, yunnan puer tea, pale, the six fort tea, politics and silver needle, white peony, Jane to enjoy, northern narcissus, the wuyi rock tea, tea wudang road, phoenix narcissus, ancient zhangs maojian tea, etc.
The other part is the restoration of historical famous tea, that is to say, there was such a famous tea in the history, but later failed to continue production or lost, after research and innovation, the restoration of the original name of tea. Such as river chip, unscrew the ROM, ChongXi HuoQing, JingTing green snow, maofeng tea, tea Ceng Houyin sword wah, han liu, turtle rock green tea, tea mengding dew, cacti, tianchi mingyuan, cloud set, qingcheng mountain snow bud, the male snow of mengding yellow bud, bud, deer park maojian tea, huoshan yellow bud, Gu Zhuzi bamboo shoots, jingshan tea, maofeng tea, yandang mountain, snow bud, gold medal mephentermine, Jin Huaju rock, dongyang east white and so on.
And most belong to the new tea, such as wuyuan tea brow, MengEr YueYa cloud, tea, tea made yuhua district nanjing MengEr space, maojian tea tea, wuxi tea, maoshan qingfeng-xiangguang fracture, bl 10 milli sword, YueXi cui LAN, JiShan cui eyebrow, looking house of silvery, linhai PAM, thousand island jade leaf, the local silver monkey, DouYun maojian tea, takahashi silver peak, the goldwater cui feng, yongchuan show bud, shangrao bridled, mai Jiang Cui piece, we pine needles, zunyi maofeng tea, filled with green tea, emei maofeng tea, Snow White bud, fruit, sendai, early white tip of black tea, golden marble, qinba cloud mist, han river silver spindle, the eight immortals, south waxy pekoe, wuzi fairy fine long hair, and so on.
1. Classification by color (or process)
Ferment of gold tea in the strain alienation (fermentation degree 80 -- 100m) amber gold tea
Gold tea was first discovered thousands of years ago, and it was mentioned in the annals of Chinese tea. The best gold tea is covered with gold, and the tea soup is amber gold. Pure natural generation, the main production areas in hunan, fujian. At present, only hunan maintains a small amount of gold tea leaf origin. Gold tea is extremely rare. Royal tribute from han dynasty onwards. But because the production is very rare and low visibility. Gold tea is the highest representative of China's top tea, but also the highest embodiment of Chinese tea culture and technology. After months or years of natural fermentation, the nutrients in the original leaves of golden tea will condense into golden fungus and cover the surface of golden tea. The bacteria is studied as coronal spore, which is the anti-aging substance contained in the spores on the surface of the aged ganoderma lucidum. The ancients have been aware of the efficacy of gold tea, so gold tea is also known as "tea lingzhi", "jin lingzhi", or "yao chi fairy tea". Only a small part of the original leaves of a large number of gold tea can be moderately fermented to produce even golden fungus.
Green tea does not ferment tea (fermentation degree is zero) huangshan maofeng, lu 'an melon slice, longjing tea, biluochun, xinyang majian, etc.
This is a kind of tea that our country produces the most, its design and color breed occupies the first place in the world. Green tea has the characteristics of high flavor, mellow taste, beautiful shape and resistance to brewing. Its production process is through the process of finishing, rolling and drying. Due to different methods of drying during processing, green tea can be divided into Fried green tea, baked green tea, steamed green tea and sun-dried green tea. Green tea is one of the most productive tea in China. China ranks first in the world in the variety of green tea, and exports tens of thousands of tons of green tea every year, accounting for about 70% of the trade volume of green tea in the world tea market. China's traditional green tea - eyebrow tea and pearl tea, to the high flavor, mellow, beautiful shape, resistant to brewing, and deeply welcomed by consumers at home and abroad.
Micro-fermented yellow tea tea (fermentation degree 10-20m) huoshan yellow bud Mongolian erh silver needle
In the process of making tea, after the boring pile of woehuang, thus forming yellow leaves, yellow soup. Points "yellow flower tea" (including the junshan island silver bud, ya 'an, sichuan, hunan dongting mingshan county mengding yellow bud, anhui huoshan huoshan yellow bud), "Huang Xiaocha" (including the north port in hunan yueyang, hunan ningxiang weishan maojian tea, zhejiang pingyang when pingyang, hubei YuanAn deer park), "Huang Dacha" (including the big ye qing, anhui huoshan Huang Dacha) three categories.
White tea slightly fermented tea (fermentation degree is 20-30m) baihao silver needle white peony gongmei
When it is processed, it does not fry or knead. It only dries the tea leaves, which are tender and full of hairs on the back, or dries them slowly, leaving the white hairs intact. White tea is mainly produced in fuding, zhenghe, songxi and jianyang counties in fujian. There are several kinds of "silver needle", "white peony", "gongmei" and "shoumei".
Green tea semi-fermented tea (fermentation degree is 30-60m) tieguanyin, frozen top oolong tea, wuyi rock tea, wuyi cinnamon, northern fujian narcissus, octagon pavilion longshu tea, golden laurel, yongchun Buddha's hand, phoenix narcissus, da hong pao, iron arhat, white cockatrice, water tortoise, wenshan bao species of tea, etc.
Green tea (oolong tea), is a semi-fermented tea, that is, the production of appropriate fermentation, leaves slightly red, is between green tea and black tea between a kind of tea. It has both the freshness of green tea and the sweetness of black tea. Because its leaf is green among, leaf margin shows red, reason has "greenery red edge" say. But anxi tieguanyin's new guanyin feeling DE tieguanyin the latest fragrance method is not "green leaves red edge" characteristics. In particular, gande village (xiayun village, xiachun village, etc.) is a typical representative of this practice.
Full fermented black tea (fermentation degree: 80-90m) qimen black tea, litchi black tea, lake red kungfu, yunnan red kungfu, ning red kungfu, yi red kungfu, sichuan red kungfu, zhenghe kungfu, min red kungfu, tanyang kungfu, etc.
Black tea differs from green tea in processing methods. When black tea is processed, it is not green, but withering, so that fresh leaves lose part of the water, and then kneading (kneading into strips or cut into particles), and fermentation, the tea polyphenols contained oxidation, into red compounds. This compound is partly soluble in water and partly insoluble in water, but accumulates in the leaves and forms red soup, red leaves. Black tea mainly has small black tea, congou black tea and red broken tea three categories.
Black tea after fermentation (fermentation degree of 100m) hunan black tea, old green tea, sichuan edge tea, pu 'er tea, liubao tea, etc
Raw material coarse old, processing accumulation fermentation time longer, so that the leaves were dark brown. Black tea is mainly sold to the border areas, is the Tibetan, Mongolian, uygur and other brothers indispensable daily necessities. Like yunnan's pu 'er tea is one of them. There are "hunan black tea", "hubei old green tea", "guangxi liubao tea", sichuan "west roadside tea", "south roadside tea", yunnan "tight tea", "flat tea", "square tea" and "round tea" and other varieties.
Pu 'er tea because the origin of the old pu 'er prefecture of yunnan (today pu 'er city), so named. Now it refers to the tea produced in pu-erh tea area. It is the loose tea and pressed tea, which is made of sun-dried green tea of yunnan big leaf species in pu-erh tea area. Appearance color is brownish red, endoplasmic red soup color is thick and bright, aroma is distinctive Chen xiang, the taste is mellow and sweet, leaf bottom is brownish red. Raw tea and cooked tea, raw tea natural fermentation, cooked tea artificial ripening. "Jumps over Chen yue sweet" is recognized to be the biggest characteristic of puer tea difference between other tea, "sweet nine Wan Chen fang LAN qi, tastes do one thousand pu-erh tea." Pu-erh tea is an "antique that can be imported". Unlike other teas, pu-erh tea is valued for its freshness.
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