Chinese Green Tea, one of China’s major teas, refers to a drink made from new leaves or sprouts of tea trees, it is unleavened, skimmed, shaped and dried. The color of the finished product and the brewed tea more preserved the green style of fresh tea. Often drinking green tea can prevent cancer, lipid-lowering and weight loss, smokers can also reduce the the harm from nicotine.
Green tea is made of unleavened tea, retaining the natural material of fresh leaves, contains more tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, bactericidal, anti-inflammatory and other types of tea. Green tea is suitable for tea shoots as raw material, tea made of the process through fixing, rolling, drying and other typical. Its dry tea color and brewed tea, the bottom is the green-based tune, hence named green tea. Green tea is to pick fresh leaves first use high temperature to kill a variety of oxidase, to maintain the green tea, and then made by rolling and drying, green tea leaves is a common feature of green tea quality. China produces a wide range of green tea. Henan, Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan and Shaanxi (Southern Shaanxi), Hunan, Hubei, Guangxi and Fujian are the major green tea producing provinces in China.
Chinese green tea, the most famous, not only fragrant and tasty long, excellent quality, and unique shape, with high artistic appreciation value, green tea according to its drying and killing methods are different, generally divided into fried green, baked green, sun-baked green and steamed green tea.
Fried green tea: Because of the different mechanical or manual manipulation during the drying process, the tea formed into strip, ball, fan flat, needle, spiral and other different shapes, so it is divided into long fried green, round fried green, flat fried green and so on. After long fried green refined tea, called eyebrow, the color of the finished products are Zhenmei, Gongxi, rain tea, needle eyebrow, Xiumei and so on, each with different quality characteristics. Such as:
Jane eyebrow: Stripes are thin and straight or they look like beautiful eyebrows of a lady. The color is green and frosty, the fragrance is fresh, the taste is strong and refreshing, the color of soup and the bottom of leaves are green and yellowish and bright.
Gong xi: it is a round tea with long fried green, and it is called gong xi after refining. Shape granules are similar to pearl tea, and the leaves are still tender at the bottom.
Rain tea: originally a long-form tea separated from Pearl tea, now most of the rain tea is obtained from eyebrow tea, the shape is short, still tight, green uniform color, pure aroma, flavor is still strong, yellow-green soup, leaf bottom is still tender and even;
Round stir-fried green: Round and compact shape particles, due to different origins and methods of picking, and divided into fried green, white and Chuangxi fire green.
Ping Chao Qing: produced in Zhejiang Shengxian, Xinchang, Shangyu and other counties. Historically, Mao tea was refined and distributed in Pingshui Town, Shaoxing. The shape of the finished tea was fine, round and compact like pearls, so it was called “Ping Shui Zhu Tea” or “Ping Green” and Mao Tea was called “Ping Cha Qing”.
Flat fried green: because of different origin and method of manufacture, it is mainly divided into three types: Longjing, flag gun and generous.
Longjing: produced in Xihu District, Hangzhou, also known as West Lake Longjing. Fresh leaves are picked delicately, and the buds and leaves are required to grow evenly. Advanced Longjing workmanship is particularly fine, with a “green color, fragrance. Taste, shape beauty “quality characteristics.
Flag gun: produced in Hangzhou Longjing tea area around and adjacent to Yuhang, Fuyang, Xiaoshan and other counties.
Fangfang: Produced in Shexian, Anhui Province, and adjacent areas of Linan and Chun’an, Zhejiang Province, the most famous of which is Laozhu Fangfang.
In stir-fried green tea, because of its different methods of making tea, also known as special stir-fried green tea, in order to maintain the integrity of the leaves, the final process is often drying. Its tea products include Dongting Biluochun and Nanjing Yuhua tea. Gold Award huaiming, Gaoqiao Yinfeng, Shaoshan Shao Feng and Anhua pine needles. Guzhang Maojian, Jiang Hua Maojian, Dayong Maojian, Xinyang Maojian, Guiping Xishan tea, Mount Lu mist and so on. Here is a brief description of two products, such as Dongting Biluochun: produced in Wuxian Taihu Lake, Jiangsu Province, Dongting mountain Biluofeng quality best. The shape of the stripe is fine and even, curled like a snail, white filament exposed, silvery green faint green luster lustrous; Endoplasmic fragrance lasting, soup color green clear, taste fresh and sweet back; Leaf bottom tender and smooth and bright. Gold Award Hui Ming: produced in Yunhe County, Zhejiang. He won the gold medal at the Panama World Exposition in 1915. His appearance is tightly and tightly organized. His seedlings are delicate with peaks and lustre green. His endoplasmic fragrance is high and persistent, with the fragrance of flowers and fruits, the soup is clear and bright, the taste is mellow and refreshing, and the leaves are tender and green and bright.
Baked green tea: baked in ovens, baked green tea after refining the majority of fumigated flower tea green, generally less fragrant than stir-fried green high, a few baked green tea quality exceptional. Its shape can also be divided into bar tea, pointed tea, slice tea, needle shaped tea and so on. The strip-shaped baked green tea is produced in all the major tea producing areas in China, and the sharp-shaped and flake-shaped tea is mainly produced in Anhui, Zhejiang and other provinces and cities. One of the special baking green, mainly Huangshan Maofeng, Taiping Monkey Queen, Lu’an melon slices, Jingting green snow, Tianshan green tea, Gu Zhuzibamboo shoots. Jiangshan Green Peony, Emei Mao Feng, Jinshui Cui Feng, Xia Zhou Bi Feng, Nan Nuo pebai and so on. Such as Mount Huangshan Mao Feng: produced in Mount Huangshan, Anhui soft county. The shape is delicate and slightly curly, the buds are plump, even, sharp, like a “sparrow tongue”, golden and buttery color, commonly known as ivory color, fragrance is fresh and tall, soup apricot yellow clear and bright, taste mellow and fresh back sweet, the bottom of the bud leaves into blossoms, thick and bright.
Sun dried green tea: sun drying. They are mainly distributed in Hunan and Hubei. Guangdong. Guangxi, Sichuan, Yunnan, Guizhou and other provinces have a small number of production. The quality of sun-cured green tea is the best among Yunnan large-leaved species, which is called “Yunnan Qing”. Other qualities such as Chuanqing, Qianqing, Guiqing and Eqing have their own merits, but they are inferior to Yunnan Qing.
Steamed green tea: steam is used in ancient China. During the Tang Dynasty, it spread to Japan, and so far, and our country has changed from the Ming Dynasty to the pot. Steamed green is the use of steam to destroy the enzyme activity in fresh leaves, forming a thousand tea color dark green, light green tea soup and green tea bottom: “three green” quality characteristics, but the smell is more stuffy with green, astringent taste is also heavier, not as fresh as pot stir-fried green tea. Due to the need of foreign trade, China has produced a small amount of steamed green tea since the middle of 80s. The main varieties are Enshi jade Lu, produced in Enshi, Hubei. China fried tea is produced in Zhejiang. Fujian and Anhui provinces.