Isn't chrysanthemum tea tea?Isn't Jasmine Tea Green Tea?How to divide the six major tea?

丨 This article is original by Xiao Chen tea

丨 First of the People's No.: Xiao Chen Tea

丨 Author: Village Grandma Chen

"1"

Some tea friends leave a message, what kind of tea is "broom tea"? I also send pictures.

The tea in the picture really "tea is like its name", like a broom.

The branches and leaves are wide, the tea stalk is extremely long, and the leaves are wide. In the past, the length of the tea stalks had at least 7 or 8 cm.

The merchant tied the bottom of the tea stalk into a ball when packaging, like a broom, and it was extremely rough.

Recently, the "broom tea" is very popular like this. It has seen tea shopkeeper and tea anchor with goods on the Internet.

According to the views of most people on the Internet, this type of broom tea will be listed as innovative white tea.

It is considered that it is processed according to the white tea process, and of course it is white tea.

However, when the white tea national standard is opened, the "broom tea" does not correspond to the "broom tea" from the white tea national standard, to the white peony, the tribute eyebrows, and to the Shoumei.

At best, this is nothing more than an alternative tea on the mainstream of the tea industry.

In the tea rivers and lakes, the classification of a single tea is mentioned, and the topic is controversial.

However, from the GB/T 30766-2014 "Tea Category", which was officially implemented on October 27, 2014, these 7 questions can find the answer!

"2"

First, the "broom tea" of rough branches and leaves is in line with the mainstream aesthetics of the tea circle?

Not in line, refer to the definition of fresh leaf term.

"Fresh leaves refer to buds, leaves, and tender stems picked from the variety of tea trees, as raw materials for processing of various types of tea leaves."

The focus of the circle, the word tender stems can be directly understood by literally.

When picking tea, the tender tender stems of the tender tender tea are crispy. The internal plant fiber has not become old, and it can be broken by gently.

In the tea circle, the tender shoots of the tea are the main body of picking.

Like eating water, the tender stems and leaf parts are suitable for edible parts. Too old dish stalks are constantly and difficult to chew.

The so -called broom tea, long tea stalks, different products, and the bottom tea stalks have obvious trend of wood quality.

Fiber becomes old, and the nutrients are lost.

From the requirements of the green leaves of tea, such tea stalks have long been separated from the category of tender stems and should not be picked.

Otherwise, the tea flavor will be thin, and even the so -called rough taste will be thin, not to bubble, and the quality is not high.

It does not meet the mainstream requirements of the tea circle!

Second, chrysanthemum tea, lotus leaf tea, rose tea, what kind of tea?

The truth is that they are not tea.

What is tea? You can refer to the definition of 2.2 tea term.

"Fresh leaves are raw materials, which are processed with specific processes and do not contain any additives for people to drink or eat."

Tea fresh leaves, derived from the various types of tea trees from the mountain tea.

The chrysanthemums, lotus leaves, roses, etc. are not plants of mountain tea, and of course they are not real tea.

Although chrysanthemum tea, although there is a name of "tea", in the chrysanthemum tea such as Hang Baiju and Golden Chrysanthemum, it does not contain any characteristic ingredients related to tea.

For example, tea polyphenol.

For example, caffeine.

For example, octopin.

The composition of these basic tea flavors cannot be found in chrysanthemum tea.

In the essence, including chrysanthemum tea, they are just flowers and plants in daily life, and they are not tea leaves.

Third, the processing of white tea, can you drink it casually?

The professional statement that these "sun -sun" mentioned in verbally should be withered.

What is withered? In the definition of 2.3 withering, there are white paper and black words:

"Fresh leaves are evenly spread out under a certain temperature and humidity conditions to make it wither and emit water."

Seeing it, the small peeping is large. From the concept of withering alone, the processing of white tea is not so simple.

White tea of ​​different categories is suitable for withering temperature and humidity?

Dans it blindly, and what should I do if the fresh leaves are red, burnt, and crispy?

When the withering stall is dry, how much fresh leaves are suitable for each tea stall?

White silver needles, white peony, and birthday eyebrows, it takes a long time to wither for a long time to recover. Prepare the next processing?

This series of tea making details is like a mountain, and it is far from looking at it.

Even after the sunlight (commonly known as tea) is over, it will be treated with dryness, picking, etc. in the later stage.

Make a good white tea, it is definitely not necessary to dry it at will!

Fourth, why does Green Tea not stored aging value for a long time?

This has to be mentioned from the green tea processing.

The concept of killing youth can be found in the 2.4 term explanation:

"Use a certain temperature to lose the activity of enzymes in fresh leaves, or the process of passivation of it."

When processing green tea, it is required to be killed in time after the tea is made.

After killing green, the green leaf clear soup characteristics of green tea can be formed.

Just like fried green leafy vegetables, you need to stir -fry the pan quickly to keep the emerald green of the vegetables.

After killing, enzymes inside fresh leaves have lost their activity.

During the storage process, polyphenol oxidase cannot be promoted to promote the transformation of its own tea flavor.

Therefore, when drinking tea, green tea pays attention to freshness, and it should not be stored for a long time.

Unlike white tea, you do not twist or kill you, and keep more natural activity. It can promote the conversion of tea flavor in the later period and realize the tea flavor of the tea from the white tea to the old white tea!

Fifth, why is green tea non -fermented tea, white tea is micro -fermented tea, oolong tea is semi -fermented tea? As we all know, the tea is divided into six categories.

They are green tea, yellow tea, white tea, green tea (oolong tea), black tea, black tea.

According to the degree of fermentation and the method of fermentation, their basic classification is as follows.

Green tea (non -fermented), yellow tea (light fermentation), white tea (micro -fermentation), green tea (semi -fermented), black tea (full fermentation), black tea (later fermentation).

To know the definition of these non -fermented, micro -fermentation, and semi -fermented definitions, you must start with the concept of "fermentation".

The "fermentation" of tea is different from the fermentation concept of daily life.

The fermentation often mentioned in life requires bacterial participation.

For example, the dough should be worn by yeast, winemaking, and vinegar to use acetate bacteria.

In the classification of tea, the official definition of "fermentation" is as follows:

"Under a certain temperature and humidity conditions, the content of fresh leaves is based on polyphenyl enzymatic oxidation as the main body, forming a process of red transformation."

After the green tea is collected, the green is killed in time and killed the enzyme, so it is not fermented tea.

After the white tea is collected, it is dried in time, drying and thin in time, and the withering process is performed. During the withering process, a slight polyphenol enzymatic oxidation process occurs, so it is called micro -fermented tea.

The green tea, nicknamed oolong tea, needs to experience the green when making tea, and the obvious "green leaf red border" characteristics can appear when making green.

During the collision of the green, the edge of the leaf was naturally damaged, and the oxidation of polyphenols was promoted to form a "red edge".

6. Why is Jasmine Tea a six major tea?

The basic system of the six major tea is clear at a glance.

Green tea, fried green tea, roasted green tea, green green tea, steamed green tea.

Yellow tea has buds, buds and leaf types, and multi -leaf types.

White tea has buds, buds and leaf types, and multi -leaf types.

Oolong tea, including southern Fujian oolong tea, northern Fujian oolong tea, Guangdong oolong tea, Taiwan -style (bay) oolong tea, other oolong tea.

Black tea, red broken tea, godan black tea, small breeding black tea.

Black tea, including Hunan Black Tea, Sichuan Black Tea, Hubei Black Tea, Guangxi Black Tea, Yunnan Black Tea, and other black tea.

Among them, there is no flower tea.

Because, including jasmine tea, the choice of tea in various types of tea is not fixed.

Taking the jasmine tea cricket system as an example, green tea, white tea, and black tea can be selected.

In addition, there are also flowers such as osmanthus Longjing, Gongzigong, rose black tea and other flower tea on the market.

In terms of essence, flower tea is just processing tea, independent of the six major tea!

7. What are the re -processing tea?

In the national standard of "Tea Category", tea is corresponding to the corresponding concept of processing tea.

What is tea? There is a professional term definition of the previous article- "Fresh leaves are raw materials, which are processed with specific processes and do not contain any additives for people for drinking or eating."

To understand, tea is based on fresh leaves, and then processing tea is based on tea or tea semi -finished products.

Tea, such as green tea, white tea, yellow tea, black tea, black tea, etc., they all use "fresh leaves" as raw materials.

Based on the finished tea or semi -finished product, the tight white tea, green tea powder, and jasmine tea that have been processed again can only be processed tea.

Commonly processed tea on the market, including 4 categories: flower tea, tight tea, pocket tea, and powder tea.

Flower tea uses tea as a raw material, and is made of processing processes such as integrity, adding natural fragrant flower crickets, and drying processing processes.

Chrysanthemum tea, etc., does not belong to flower tea, but flower tea.

The tea is tightly pressed.

Tea cakes, tea bricks, cake tea, buttock tea, dragon ball tea, tea, etc. are all listed in the category of tight tea.

Regardless of the degree of suppression or tightness, it belongs to the tight tea!

"3"

The classification of tea has a lot of knowledge.

Many times, it is not as simple as it looks.

For example, Chenpi White Tea is nominally white tea, but it is classified strictly.

For example, Anji White Tea is a green tea and is not white tea. It is produced in Anji White, Zhejiang. Tea processing is a typical green tea process. It has added killing, no long -lasting value, and it is essentially different from the white tea in the six major tea categories.

For example, Dahongpao is not black tea, it is oolong tea.

For example, Tieguanyin is not green tea, but also oolong tea.

For another example, Baihan silver needles and Junshan silver needles are referred to as "silver needles", but they belong to camps.

The white silver needle is white tea (bud type) and Junshan silver needle is yellow tea (bud).

To clarify the classification of tea, the tea table can get rich talk.

Drinking tea, you must know it, and you must know why.

When buying tea and tea, you can go less wrongdoing!

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Chen Chen, the aunt Chen of Xiao Chen, the columnist, the original innovative media of the tea industry "Xiao Chen Tea" the main pen, and has published the Bai Tea monograph "White Tea Taste". From 2016 to 2020, more than 4,000 original articles have been written.

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