What is green tea? What kinds are included?

There are four kinds of green tea: steamed green, sun-dried green, fried green and baked green! Brief Introduction of Steamed Green Tea Steamed green tea destroys the enzyme activity in fresh leaves by steam, forming the "three green" quality characteristics of dark green tea color, light green tea soup and green tea bottom, but its aroma is dull and astringent, so it is not as fresh as fried green tea. Foreign trade produces a small amount of steamed green. The main varieties are Enshi Yulu, Hubei and China fried tea, which are produced in Zhejiang, Fujian and Anhui provinces. In the Southern Song Dynasty, a kind of "matcha" was used in Buddhist tea ware. At that time, the Jingshan Tea Banquet at Jingshan Temple in Yuyao, Zhejiang Province inspired the rise of Japanese "tea ceremony" through the return of visiting Japanese monks. So far, the "tea ceremony" in Japan is still steaming green tea. The origin of steamed green tea is China. It is the earliest tea invented in ancient China, which has a longer history than fried green tea. During the reign of Xianchun in the Southern Song Dynasty, Zen Master Daguangxin, a Japanese monk, went to Jingshan Temple in Yuhang, Zhejiang Province to study Buddhism, and brought the "tea banquet" and "matcha" methods of Jingshan Temple to Japan, from which Japanese steamed green tea began. Processing technology steaming green tea is a combination of traditional tea-making technology and modern technical means, and it is made through green selection, steaming, rough kneading, twisting, middle kneading, fine kneading and drying. Quality characteristics The new process of steaming green tea retains more contents such as chlorophyll, protein, amino acids and aromatic substances, forming the quality characteristics of "three greens and one refreshing", that is, the color is green, the soup is light green, and the leaves are green at the bottom; Tea soup tastes fresh and sweet, with the seaweed flavor of mung beans or chestnut fragrance. Brewing method steamed green tea can be brewed by different brewing methods, among which ice water brewing method has the best effect. Three different brewing methods are briefly introduced below. (1) boiling water brewing method: take 3g of tea and brew with boiling water for 30-60s. (2) Warm water brewing method: take 3 grams of tea leaves and soak them in boiling water with the temperature reduced to 30-40 degrees Celsius. Brewing time can be increased or decreased according to personal preference. (3) Ice water brewing method: Take 3 grams of tea leaves and put them into a tea-making container filled with ice water or ice cubes. The brewing time can be determined according to the concentration of personal preference. Storage method: low temperature, dry, sealed storage or refrigerator storage. Brief introduction of sun-dried green tea Sun-dried green tea is the raw material for making pressed tea. Such as brick tea and Tuo tea. Sun-dried green tea is dried in the sun. Mainly distributed in Hunan, Hubei and Guangdong. Guangxi, Sichuan, Yunnan and Guizhou provinces have a small amount of production. The quality of sun-cured green tea is the best in Yunnan, which is called "Dianqing". Others, such as Qing Chuan, Qian Qing, Guiqing and Eqing, have their own merits, but they are not as good as Yunnan. Characteristic sun-dried green tea refers to green tea in which fresh leaves are put into a pot for frying and drying. A strong smell of the sun. According to the different classification of producing areas, sun-dried green can be divided into Yunnan green, Sichuan green, Shaanxi green and other varieties, among which Yunnan green with big leaves has the best quality. The quality and appearance are thick and fat, white hair is exposed, the color is dark green and oily, the fragrance is rich and mellow, it is very convergent, resistant to brewing, the soup is yellow-green, bright and the leaves are thick. Fried green tea is named after the drying method of fried green tea. According to the shape, it can be divided into three categories: long fried green, round fried green and flat fried green. Long fried green eyebrows, also known as eyebrow tea. Fried green tea is also called pearl tea. Flat fried green is also called flat tea. The quality characteristics of long fried green are compact, green in color, high and lasting in aroma, rich in flavor, and yellow and bright in soup color. Stir-fried green has the quality characteristics of round and compact appearance, high fragrance and strong taste, and foam resistance. Flat fried green products are flat, smooth, fragrant and mellow, such as West Lake Longjing. Processing Technology In the Ming Dynasty, China invented the method of frying green, and then gradually eliminated steamed green. The processing technology is fresh leaves (1) deactivation, (2) rolling and (3) drying (1). Immobilization is the key technical measure to form the quality of green tea. Its main purposes are: first, to destroy the enzyme activity in fresh leaves and prevent the enzymatic oxidation of polyphenols, so as to obtain the proper color, aroma and taste of green tea; The second is to distribute grass fragrance and develop tea fragrance; Thirdly, a part of water is evaporated to make it soft, enhance toughness and facilitate kneading and molding. The first principle of enzyme deactivation is "high temperature deactivation, first high, then low", so that the temperature can reach 180℃ or higher, thus quickly destroying the activity of enzyme, and then appropriately lowering the temperature, so that the bud tip and leaf edge are not burnt, affecting the quality of green tea, and achieving the purpose of uniform and thorough deactivation, old but not burnt, tender but not raw. The second principle of killing green leaves is to master "killing old leaves lightly and killing young leaves old". (2) The purpose of kneading dough is to reduce the volume, so that it is easy to bubble out and resistant to brewing. Kneading is generally divided into hot and cold kneading, and old leaves are kneaded with hot; Advanced tender leaves are cold kneaded. At present, in addition to making famous handmade teas such as Longjing and Biluochun, most of the teas are kneaded with a kneading machine. (3) The purpose of drying is as follows: 1. On the basis of water fixation, the content of leaves will change constantly and the internal quality will be improved; Second, on the basis of twisting, arrange the rope to improve the appearance; Third, discharge too much water to prevent mildew and facilitate storage. Finally, the water content of dry tea leaves is 5-6%. Fried green tea is refined into eyebrow tea. Among them, the eyebrows are compact, the color is green and frosty, the soup is bright yellow-green, the chestnut flavor is rich, the taste is mellow, and the leaves are yellow-green. If the appearance is loose and gray, the fragrance is impure, and those with smoke are inferior. Roasted green tea is mostly used to make all kinds of scented tea, which is called green tea. It is characterized by complete and slightly curved appearance, exposed seedlings, dark green dry color, mellow Qing Xiang flavor and bright yellow-green at the bottom of soup leaves. Distribution Baked green tea is widely distributed, and its output is second only to Yumei tea. Anhui, Zhejiang and Fujian provinces produce more, except some dried vegetables, most of which are used to make scented tea. Such as jasmine flower, white orchid flower, hawksbill flower, pearl orchid flower tea, honeysuckle flower, Sophora japonica flower and so on. Baked green tea is dried in a baking cage. Most of the roasted green tea, after reprocessing and refining, is used as the tea blank of scented tea. The aroma is not as high as that of roasted green tea, and a few roasted green teas are of good quality. Among them, the characteristic green baking mainly includes Huangshan Mao Feng, Taiping Monkey Kui, Luan Guapian, Jingting Green Snow, Tianshan Green Tea, Ancient Bamboo Purple Bamboo Shoots, Jiangshan Green Peony, Emei Mao Feng, Jinshui Cuifeng, Zhouxiabi Peak and Nannuo Bai Hao. Such as Huangshan Mao Feng: produced in Huangshan, Shexian County, Anhui Province. The appearance is tender, smooth and slightly curly, the buds are fat and even, and the edges are sharp. Shaped like a "sparrow tongue", it is golden and shiny, commonly known as ivory. The aroma is fresh and long, the soup color is clear, the taste is mellow and fresh, and the leaves at the bottom of the leaves are blooming, rich and bright. The primary processing of green tea baking is divided into three processes: enzyme fixation, rolling and drying. 1. Fixing and twisting processes are basically the same as those of Mei tea and Pearl tea, and baking is adopted for drying. 2. In the process of kneading, the degree of kneading is lighter than that of eyebrow tea. Mix the old and tender by screening and kneading. 3. The drying process can be divided into fire drying, high temperature refining and rapid drying. The temperature is 80-90℃ and put on the stove. Fire roasting: slow roasting at low temperature is adopted. When the temperature is about 70℃, it can be dried.