"Shennong Ben Cao Jing" is China's first pharmacological monograph, written since the Warring States period, became a book in the Western Han Dynasty. This book in the form of legends, collected since ancient times, the working people's long-term accumulation of knowledge of drugs, which has this record: "Shennong tasted a hundred herbs, the day encountered seventy-two poisons, to get the grass and solve the". According to the evidence: here is the tea refers to the ancient tea, to the effect that, as far back as the ancient times, the legendary Emperor Yandi, personally tasted a hundred herbs in order to find plants conducive to the survival of mankind, but also many times a day within the poisoned. But because of taking tea and saved. This is a legend, with obvious exaggeration, but can also be learned from it, the human use of tea, may be from the beginning of the medicinal use.
According to the investigation, "tea" word first appeared in the "hundred sound masters monument" and "Huaihui monument", the time is about in the middle of the Tang Dynasty, around 806 AD to 820 AD, before that, "tea" is a multi-meaning words "荼".
"Tea" is the basic meaning of the word "bitter vegetables", the ancient period of people still lack of knowledge of tea, just according to its taste, it is attributed to the bitter vegetables, is completely understandable, when people realize the difference between it and the general bitter vegetables and their special When people recognized the difference between it and the general bitter vegetables and its special function, a new word to express it alone also came into being.
Tea and food, occupy the same important position. However, "due to climate and other reasons, the local does not produce tea, the government in order to enhance the control of minority forces, the supply of tea to take a limited number of direct distribution of the method, in order to achieve the" tea to rule the border "purpose. At the same time, the government not only control the supply of tea, Yu and, with a small amount of tea, most of the exchange of war horses, to the brotherhood of peoples to bring a heavy burden, which is the history of the "tea and horse market".
Tea as a beverage, from the Tang Dynasty, spread to the northwest of China in various ethnic minority areas, becoming a necessity for the local people's lives, "one day without tea is stagnant, three days without tea is sick. China is the origin of the tea plant. However, China's contribution to mankind in the tea industry, mainly lies in the earliest discovery of the tea plant, the first to utilize the tea plant, and the development of it into our country and the Orient and even the whole world of a splendid unique tea culture. As China's historical records, before the unknown tea, "the ancients were drinking water in summer and soup in winter", always quench their thirst with warm water. Tea as a drink has changed the habit of drinking raw water, and improved the health of the people. As for tea in Europe and the United States, is considered "undoubtedly the best gift from the East to the West", "Europe without the introduction of tea and coffee, drinking must be more excessive", "tea to the benefits of mankind can not be estimated! "I am convinced that tea is one of the saviors of mankind", "it is a great consolation" and so on. Countries around the world drink tea and tea production and trade, in addition to North Korea, Japan and Central Asia, West Asia around the Tang Dynasty on the introduction from China, the other more than the 16th century, especially in the last 200 years since the introduction of the development.
Chinese tea culture
China is the hometown of tea, tea, tea has been thousands of years of history, a collection of famous products, the main varieties of green tea, black tea, oolong tea, flower tea, white tea, yellow tea. Tea has fitness, cure the disease of the drug efficacy, but also rich appreciation of interest, can cultivate sentiment. Tea tasting, hospitality is the elegant entertainment and social activities of Chinese individuals, sitting in the teahouse, tea party is a social group of Chinese tea activities. The Chinese tea ceremony is well known in the world, and was introduced to Japan in the Tang Dynasty, forming the Japanese Tea Ceremony.
Tea drinking began in China. Tea brewed with boiling water, follow nature, drinking elegant taste, seeking the inherent flavor of tea, focusing on the mood, which is the characteristics of the tea Chinese tea tasting. The same quality of tea, such as different water, different tea utensils or different brewing techniques, the tea soup will have different effects. China has been very concerned about the brewing of tea since ancient times, and has accumulated a wealth of experience. Bubble tea, to understand the characteristics of various types of tea, master the scientific brewing technology, so that the inherent qualities of tea can be fully expressed.
Chinese people drink tea, focusing on a "taste" word. "Tasting tea" is not only to identify the advantages and disadvantages of tea, but also with a sense of reverie and appreciate the interest of tea drinking. In the busy schedule to brew a pot of tea, choose a quiet place, self-pouring, you can eliminate fatigue, clean up the trouble benefit of thinking, invigorate the spirit, you can also sip slowly, to achieve the enjoyment of beauty, so that the spiritual world sublimated to the realm of noble art. Tea tasting environment generally consists of buildings, gardens, furnishings, tea utensils and other factors. Tea requires quiet, fresh, comfortable and clean. Chinese gardens are world-famous, and the landscape scenery is even more incomparable. The use of gardens or natural landscape, set up a tea room, let people take a break, full of interest.
China is an ancient civilization, a state of etiquette, very important etiquette. Where guests, tea, tea ceremony is essential. When a guest visits, you can seek advice, choose the most suitable for the guest's taste and the best tea to treat guests. Tea to honor the guests, the appropriate mix of tea is also necessary. Masters in the company of guests drinking tea, pay attention to the guests cups, pots of tea residue, generally with a cup of tea, such as has been drinking half, we must add water, drink with the addition, so that the concentration of tea is basically to maintain the same before and after the water temperature is appropriate. When drinking tea can also be appropriate to tea food, candy, dishes, etc., to regulate the taste and the effect of snacks.
Classification of tea
1. Classification by color (or production process):
Tea name Production characteristics Representative products
Green tea Unfermented tea (fermentation degree is zero) Longjing tea, Biluochun
Yellow tea Huifa fermented tea (fermentation degree of 10-20m) White peony, white hair silver needle, Anji Bai Rong
White tea Lightly fermented tea (fermentation degree of 10-20m) White tea, white hair silver needle, Anji Bai Rong
White tea White Tea Lightly fermented tea (fermentation 20-30m) Junshan Silver Needle
Green Tea Semi-fermented tea (fermentation 30-60m) Iron Goddess of Mercy, Wenshan Baojiao Tea, Frozen Top Oolong Tea
Red Tea Fully fermented tea (fermentation 80-90m) Keemun Red Tea, Lychee Red Tea
Black Tea Post-fermented Tea (fermentation 100m) Liubao Tea, Pu'er Tea
2. >
2. Categorized by season:
① Spring tea ---- is the tea picked before late March to mid-May of the year. Spring temperature is moderate, rainfall is abundant, coupled with the tea tree after half a year of winter rest and recuperation, so that the spring tea buds fat, green color, soft leaf quality, and rich in vitamins, especially amino acids. Not only does the spring tea flavor and aroma of fresh and rich health effects.
② summer tea ---- refers to the tea harvested from early May to early July summer weather is hot, the new tips of the tea tree buds and leaves grow rapidly, making it possible to dissolve the tea broth of the relative reduction in the content of water leachate, especially the reduction of amino acids and other tea broth taste, aroma, more than strong as spring tea, due to the bitter taste of anthocyanins, caffeine, tea polyphenol content than spring tea, not only so that the purple buds to increase the color and lustre are not One, and the taste is more bitter.
③ Autumn tea ---- is the tea harvested after mid-August. Autumn climate conditions between spring and summer, the tea tree after the spring and summer seasons of growth, the buds of the new buds containing substances relative to reduce the size of the leaves, the bottom of the leaf is brittle, yellow leaf color, taste and aroma appear to be relatively calm.
④ winter tea ---- began harvesting around late October. Winter tea is in the fall tea picking finished, the climate gradually turned cold after the growth. Because of the slow growth of the new winter tea buds, the content of the material gradually increased, so the flavor is mellow, strong aroma.
3, according to its growth environment to points:
① flat earth tea ---- tea buds and leaves are smaller, the leaf bottom is thin, leaf spreading, leaf color yellow-green owes to glossy. The processed tea leaves are thin, thin, bone light, low aroma, taste light.
② Alpine tea ---- due to the environment suitable for the tea tree temperature, moisture, shade habit. Therefore, there are high mountains out of good tea. With the different altitudes, resulting in the unique characteristics of the high mountain environment, from the temperature, rainfall, humidity, soil to the trees growing on the mountain, these environments on the tea tree as well as the growth of tea buds provide unique conditions. Therefore, compared with the flatland tea, high mountain tea buds and leaves are plump, green in color, and hairy. After processing, the tea leaves are tight and plump. The white hairs are exposed, and the aroma is strong and resistant to brewing.
Tea etiquette
China is the hometown of tea, with a long history of tea, and has a strict tea ceremony, there are peculiar tea drinking customs. China's tea drinking, from the beginning of the Shennong era, to say the least, there are more than four thousand seven hundred years. Tea rituals have a destiny, ancient history.
Guests to tea, which is our compatriots, the earliest Han Chinese hospitality traditional virtues and etiquette. Until now, guests to home, always make a cup of tea. Celebration activities, also like to entertain with refreshments. Open a tea party, both simple and economical, but also elegant and dignified. The so-called gentleman's friendship is as light as water, also refers to the fragrant tea.
China's Han compatriots also have a variety of tea instead of gift customs. The Southern Song Dynasty capital city of Hangzhou, every summer, each family cooks a new tea, and with a variety of fine fruits, gifts to friends and relatives adjacent to, called the seven tea. This custom, that is, in the tea cup put two green fruit that is olive or kumquat, said the meaning of the New Year good luck.
Tea ceremony is also a grand ceremony in the ancient wedding in China. Ming Xu Zishu in the "tea sparse Kaoben" said: tea does not move this, planting must be born. Ancient people married to tea for knowledge, thought the tea tree can only sprout from the seed into a plant, can not be transplanted, otherwise it will die, so the tea is seen as a symbol of the nature of the immovable. Therefore, the folk men and women engaged to tea as a gift, the female side to accept the male side of the bride price, called under the tea or tea fixed, some called by the tea, and there is a family does not eat two tea proverbs. At the same time, but also the entire marriage rituals known as the three tea six rituals. Three tea, that is, engaged to be married under the tea, married to the tea, with the room when the tea. Under the tea and male tea and female wine, that is, when the betrothal, the male family in addition to send Ruyi pressure post, to send back a few tanks of Shaoxing wine. Wedding, but also three tea ceremony. Three-way tea, the first cup of fruit, the second cup of lotus seeds, dates; the third cup of tea. The way to eat, after receiving the cup, cupped in both hands, y bowed, and then a touch to the lips, that is, by family members to collect. The same goes for the second course. On the third course, only after making a bow can you drink it. This is the most respectful etiquette. These customs, of course, now no longer, but the wedding ceremony of tea, still used as a custom.
Basic tea ingredients and efficacy
One of the basic ingredients of tea
1, catechins: commonly known as tea tannins, tea is a unique ingredient, bitter, astringent flavor and astringency.
2, caffeine: with a bitter flavor, is an important component of the tea flavor.
3, minerals: tea is rich in potassium, calcium, magnesium, manganese and other 11 minerals.
Second, the function of the basic components of tea
1, catechins:
Commonly known as tea tannins, tea is a unique component, with bitter, astringent flavor and astringency. It can be combined with caffeine in the tea broth to moderate the physiological effects of caffeine on the human body. It has antioxidant, anti-sudden mutation, anti-tumor, lowering blood cholesterol and low-density ester protein content, inhibiting blood pressure, inhibiting platelet aggregation, anti-bacterial, anti-allergy and other effects.
2, caffeine:
With a bitter flavor, is an important component of the tea flavor. Black tea tea soup, and polyunsaturated phenols combined to become a complex; tea soup after the formation of cold emulsification phenomenon. Tea in the unique catechins and their oxidized condensate in addition to caffeine can slow down the role of excitation and sustained, so drinking tea can make long-distance driving people to keep their minds awake and more endurance.
3, minerals:
Tea is rich in potassium, calcium, magnesium, manganese and other 11 minerals. Tea soup has more cations and less anions, which is alkaline food. It can help the body fluids to maintain alkalinity and stay healthy.
① Potassium: promotes the elimination of blood sodium. High blood sodium is one of the causes of high blood pressure, and drinking more tea can prevent high blood pressure.
② Fluorine: has the effect of preventing tooth decay.
③ Manganese: antioxidant and anti-aging effects, enhance immune function, and help the use of calcium. It is insoluble in hot water and can be ground into tea powder for consumption.
4, vitamins:
① carotenoids: can be converted to vitamins in the body, but to drink with the tea not together to supplement.
② B vitamins and vitamin C: water-soluble, can be obtained by drinking tea.
5, other functional ingredients:
① Flavonols have the effect of strengthening the microvascular wall to eliminate bad breath.
② Saponin anti-cancer, anti-inflammatory effect.
③ Amino acid tyrosine in the process of making tea to force the tea leaves to anaerobic respiration and produce, said Jia Ye Long tea can prevent hypertension.
Tea purchase
Tea quality is good or bad, in the absence of scientific instruments and methods of identification, can be evaluated through the color, aroma, shape of the four aspects. And with these four aspects to assess the quality of tea, usually used to see, smell, touch, taste for identification. That is, look at the shape, color, smell the aroma, touch the body bone, open soup tasting.
① color ---- different tea types have different color characteristics. Green tea in the fried green should be yellow-green, baked green should be dark green steamed green should be emerald green, Longjing should be slightly beige in bright green; if the green tea color gray, dark brown, the quality must be poor. The vapor color of green tea should be light green or yellow-green, clear and bright; if it is dark yellow or cloudy, it is not a good tea. Black tea should be black and oily, soup color red and bright, some of the best work of black tea, its tea can be formed in the tea cup around a circle of yellow oil ring, commonly known as the "gold ring"; if the soup color time is dark, cloudy, must be inferior black tea. Oolong tea is good to color green and brown moist.
② aroma ---- all types of tea itself has a fragrance, such as green tea with fragrance, top quality green tea and orchid, chestnut, etc., black tea with fragrance and sweet or floral aroma; oolong tea with ripe peach aroma. If the aroma is low, it is designated as poor quality tea; there is a stale gas for the old tea; there is mold and other odors for the deterioration of the tea. It is bitter tea, smell also has a natural aroma. Flower tea is more to attract tea drinkers with strong fragrance.
③ taste ---- or called the taste of tea, tea itself taste by bitter, astringent, sweet, fresh, sour and other components. The proportion of its components properly, the taste is fresh and mellow and delicious, at the same time, different types of tea, taste is not the same, the first taste of top-grade green tea has its bitter and astringent, but the aftertaste of mellow, so that the mouth and tongue Tsuyoshi; coarse old bad tea is tasteless, and even astringent mouth, hemp tongue. Superior black tea taste thick, strong, fresh; low-grade black tea is bland and tasteless. Bittering tea is very bitter in the mouth, but after drinking the mouth is sweet.
④ shape ---- from the shape of the tea leaves can judge the quality of tea, because the tea is good or bad with the tea picked fresh leaves directly related to the tea, but also related to the tea production, which are reflected in the shape of the tea. Such as good Longjing tea, the shape of light, flat, straight, shaped like a bowl of nails; good bead tea, particles round, tight, uniform; good work of black tea, black tea tight, black tea particles neat, uniform; good Maofeng tea buds, buds, more hair, buds, and so on. If the loose rope, particles loose bubble, leaf surface rough, body bone light, it is not a good tea.
Terms of tea sensory review
National standard of the People's Republic of China **** and the State GB/T 14487-93 The terms of tea sensory tests
1 Theme content and scope of application This standard specifies a set of terms and definitions of tea evaluation. This standard applies to all types of tea in China sensory review.
2 General terms of various types of tea
2.1 Dry tea shape terms
2.1.1 tippy tippy hair content is particularly high. Synonym: hairs show
2.1.2 tip tip buds and leaves are tender, tightly rolled and have a sharp edge.
2.1.3 body Tea body weight.
2.1.4 Heavy body The tea is heavy in the hand.
2.1.5 light light body, tea in the hands of a very light weight.
2.1.6 evenly evenly the thickness, length, size of the upper and lower sections of the tea is more consistent, the proportion is appropriate, no out of gear phenomenon. Synonym evenly; evenly lined
2.1.7 unsymmetry unsymmetry upper and lower section of the tea more, less tea in the middle section, the proportion of the three sections of the tea is not appropriate.
2.1.8 uniform neat neat, free of stems and other inclusions.
2.1.9 straight Straight Straight, smooth and even, not curved. Synonym: Straight and straight.
2.1.10 bend bend is not straight, hooked or bowed. Synonym: Hooked.
2.1.11 Flat and even The tea leaves are tightly packed in the tray.
2.1.12 tightly tightly rolled and firm.
2.1.13 tight and straight tightly rolled and straight.
2.1.14 tight and heavy tight and heavy, heavy and solid.
2.1.15 fat and bold buds and leaves. Synonym: strong and robust
2.1.16 sturdy Fatty and bold, with a heavy body and bones.
2.1.17 coarse and bold Less tender, coarse and bold.
2.1.18 coarse and loose poor tenderness, shape coarse and loose.
2.1.19 loose loose strip with poor tightness. Synonym loose bubble
2.1.20 loose and flat loose and flat.
2.1.21 Flat block flat and round A flat or irregularly rounded block with a flat surface.
2.1.22 Rounded and roundy with rounded and tightly knotted strips.
2.1.23 roundy and straight round and straight. Synonym for muddy and straight.
2.1.24 flaty Flat, not rounded.
2.1.25 short and blunt short and blunt tea leaves are broken, not sharp. Synonym, short bald
2.1.26 short and broken short and broken face Zhang short, the lower part of the tea more, less uniform.
2.1.27 loose and broken loose and broken.
2.1.28 heavy lower parts The smallest sieve number in the lower parts is too much.
2.1.29 blister blister on dry tea.
2.1.30 Broken chop chop folds, cut marks show.
2.2 Terms for the color of dry tea
2.2.1 Bloom The color of dry tea is vivid and glossy.
2.2.2 dry dull dry dull color, no luster.
2.2.3 even color Leaf color is even and consistent.
2.2.4 mixed color and shape. This term also applies to the bottom of the leaf.
2.3 Soup color terminology
2.3.1 clear clear, transparent, bright, no sediment.
2.3.2 fresh brilliant vivid, clear and bright.
2.3.3 fresh bright fresh bright. This term also applies to the underside of the leaf.
2.3.4 deep deep tea color.
2.3.5 light color Tea broth light color like water.
2.3.6 bright bright tea broth clear and transparent.
2.3.7 dark dull opaque. This term also applies to the bottom of the leaf.
2.3.8 cloudy suspension tea broth has a lot of suspended matter, poor transparency.
2.3.9 precipitate precipitate in the tea broth to the bottom of the bowl.
2.4 Aroma terms
2.4.1 high aroma high aroma tea high and lasting.
2.4.2 pure and normal tea aroma is not high or low, pure and normal.
2.4.3 normal normal lower, but no foreign gas.
2.4.4 low low, but no coarse gas.
2.4.5 blunt stunt.
2.4.6 sulks odour sulky and unpleasant.
2.4.7 harsh odour The smell of coarse old leaves.
2.4.8 green odour green odour with grass or green leaves.
2.4.9 high-fired high-fired slightly browned potpourri or caramelized aroma.
2.4.10 over-fired More over-fired than high-fired.
2.4.11 stale odour The odor of stale tea.
2.4.12 gone-off and tainted odour Smoke, burnt, sour, rancid, moldy and other tea deterioration or contamination of foreign substances produced by the breath. Use should specify what kind of bad odor.
2.5 Taste terms
2.5.1 sweet after taste aftertaste is better, slightly sweet.
2.5.2 heavy and thick Tea broth is thick and stimulating.
2.5.3 mellow and thick mellow and thick, with stimulation.
2.5.4 heavy and mellow heavy and mellow tea flavor. The aftertaste is sweet. It is less stimulating than heavy and more stimulating than mellow.
2.5.5 mellow and normal mellow and normal, slightly sweet.
2.5.6 mellow and mellow mellow and normal, sweet. The irritation is weaker than mellow and normal and stronger than mellow and normal.
2.5.7 neutral neutral tea flavor is normal, weak irritation.
2.5.8 plain and thin tea flavor in the mouth, and then fade. Synonym and light; light; bland
2.5.9 astringency Astringency is a feeling of numbness in the mouth and thick tongue after the tea broth enters the mouth.
2.5.10 rough harsh roughness.
2.5.11 green and astringency Astringent with a raw green flavor.
2.5.12 bitter bitter taste in the mouth, with a more bitter aftertaste.
2.5.13 ripe taste Tea broth is unpleasant in the mouth, with a steamed or smothered flavor.
2.5.14 high-fire taste high-fire taste tea, in the taste of the fire smell.
2.5.15 over-fired taste over-fired taste is almost burnt flavor.
2.5.16 stale taste stale taste.
2.5.17 bad taste gone-off and tainted taste smoke, burnt, sour, rancid, mold and other tea deterioration or contamination of foreign substances produced by the taste. The use should specify what kind of bad odor.
2.6 Terminology of Leaf Bottom
2.6.1 Fine and tender fine and tender buds. Leaves are fine and tender.
2.6.2 Tender soft and tender tender and soft.
2.6.3 Soft and tender, soft to the touch, and soft to the bottom of the disk.
2.6.4 uniform even in age, size, thickness, crumb or color.
2.6.5 uneven unevenness in age, size, thickness, crumbliness or color.
2.6.6 tender and even tender and even buds and leaves uniform, tender and soft.
2.6.7 fat and thick fat and thick buds, leaf flesh, leaf veins are not exposed.
2.6.8 open Leaves are open and soft. Synonym stretching
2.6.9 open open leaf Old leaves are spread out.
2.6.10 coarse coarse leaf with veins showing.
2.6.11 Wrinkled shrink Leafy old, leaf surface curled up wrinkled.
2.6.12 thin thin buds, thin leaves.
2.6.13 thin and hard Leaves are old, thin and hard.
2.6.14 Broken Broken and broken leaves.
2.6.15 fresh bright bright.
2.6.16 dull and mixed Leaf color is dull, old and young.
2.6.17 hard and mixed hard and mixed leaves are coarse, old, hard, stalked, and mixed in color.
2.6.18 scorch batch Leaf edge, leaf surface or leaf back has localized black or yellow burn marks.
3 Green Tea Terminology
3.1 Dry Tea Shape Terminology
3.1.1 Wiry The wiry cords are slender, tightly rolled and intact, with good sharpness. This term also applies to the shape of black tea and yellow tea.
3.1.2 tight and slender tight and slender, showing the sharpness. This term also applies to the shape of high-grade black tea. Synonym Miao Xiu
3.1.3 tadpole shape tadpole shape round tea with a tail, strip tea head thick.
3.1.4 roundy piece roundy piece of tea in the strip of tea into a round piece of tea.
3.1.5 spiral Containing bud tips, fine processing, fried into a disk flower round or oval particles.
3.1.6 curly curly spiral or ring-shaped. This term also applies to the shape of dried yellow tea.
3.1.7 fine round fine round particles, good tenderness, body and bones.
3.1.8 round and tight round and tight particles.
3.1.9 Round and tightly round and tightly rounded.
3.1.10 round and normal Round and normal particles.
3.1.11 round and heavy Slightly larger, heavier grains.
3.1.12 coarse and round Slightly coarse and rounded grains.
3.1.13 coarse and flat coarse and flat grains.
3.1.14 round drop with particles as large as broad beans or lychee kernels, most of which are made of young shoots and leaves.
3.1.15 flat and thin leaves flat and thin, flat and shriveled.
3.1.16 yellow head yellow head leaf quality is older, the particles round knot, color yellow.
3.1.17 flat sharp and flat flat tea edge like a knife, not the slightest wrinkle.
3.1.18 sharp sharp and sharp edge is exposed.
3.1.19 flat flat flat.
3.1.20 smooth smooth surface.
3.1.21 smooth and flat flat and smooth.
3.1.22 Smooth and clean smooth and clean surface is still oily and shiny.
3.1.23 tender and straight tender and straight, sharp, beautiful.
3.1.24 tightly tightly flat bar too tight.
3.1.25 narrow narrow flat bar too narrow, too long.
3.1.26 broad broad flat bar not tight too wide.
3.1.27 unfold unflat leaves are uneven and crumpled. This term also applies to the shape of dried white tea.
3.1.28 wide and shrink broad and shrink flat strip folded and loose.
3.1.29 roundy leaf roundy leaf is not flat in a round shape.
3.1.30 fine and straight fine and straight, round and straight, slightly pointed at both ends, resembling pine needles.
3.2 Dry tea color terminology
3.2.1 green jade green jade, bright. This term also applies to the bottom of the leaf.
3.2.2 tender green Light green and tender yellow. This term also applies to the color of the soup and the bottom of the leaf.
3.2.3 deep green deep green darker green, shiny.
3.2.4 dark green black green Dark green with dark luster. This term also applies to the color of dried white tea. Synonym Wu green
3.2.5 green bloom green bloom color green and vivid. Glossy.
3.2.6 silvery Frosting silvery surface with a silver-white luster.
3.2.7 silvery green silvery green color dark green with silvery white frosted surface.
3.2.8 greyish green green green with gray, less shiny than silver green. This term also applies to white tea dry tea color.
3.2.9 blueish green green green with green. This term also applies to the color of green tea leaves and oolong tea color
3.2.10 yellowish green yellowish green green is mainly green, green with yellow. This term also applies to green tea soup color and leaf bottom; yellow tea dry tea and leaf bottom of the normal
color and white tea abnormal dry tea color.
3.2.11 greenish yellow greenish yellow is mainly yellow, greenish yellow. This term also applies to the soup color and the bottom of the leaf.
3.2.12 dew yellow little yellow face contains a small amount of yellow Park, pieces and yellow strips.
3.2.13 greyish yellow Yellow with grayish color.
3.2.14 dry yellow dry yellow color yellow and dry. This term also applies to the color of dry white tea.
3.2.15 greyish dull The color is dark with dead gray.
3.2.16 greyish auburn The color of greyish auburn is brown with gray without luster. This term also applies to the color of black tea.
3.3 Soup color terminology
3.3.1 Green brilliant green green, yellowish green, bright and transparent.
3.3.2 light yellow light yellow. This term also applies to yellow tea and white tea color.
3.3.3 deep yellow deep yellow. This term also applies to white tea and yellow tea color.
3.3.4 red liquor red liquor, green tea has been spoiled.
3.3.5 yellow dull yellow dull color and dark. This term also applies to the color of the bottom of the leaf.
3.3.6 blue dull The color is green and dark. This term also applies to green tea, pressed tea and black tea leaf color.
3.4 Aroma Terminology
3.4.1 General Green Tea Aroma Terminology
3.4.1.1 Fragrance Fragrant and long-lasting, refreshing. This term also applies to oolong and black tea aromas.
3.4.1.2 fresh and tender Fresh and tender tea aroma. This term also applies to black tea aroma.
3.4.1.3 fresh and brisk fresh and brisk. This term also applies to green tea flavor, black tea flavor and oolong tea flavor.
3.4.1.4 clean and high clean and high and persistent. This term also applies to yellow tea and oolong tea flavor.
3.4.1.5 Clean aroma is fresh and crisp. This term also applies to oolong tea aroma.
3.4.1.6 flowery flavour Tea aroma is fresh and pleasant, with a pleasant flowery aroma. This term also applies to oolong tea and black tea aroma.
3.4.1.7 chestnut flavour chestunt flavour like ripe chestnuts. This term also applies to yellow tea aroma.
3.4.1.8 sweet aroma sweet aroma. This term also applies to yellow tea, oolong tea and black tea aroma.
3.4.2 Terminology of roasted green tea aroma
3.4.2.1 fresh lovely fresh and lovely floral aroma, a sense of smell.
3.4.2.2 heavy heavy floral aroma, strong and persistent.
3.4.2.3 pure pure floral, tea, proportionally balanced, no other foreign gas.
3.4.2.4 gentle flowery flavour gentle flowery flavour quiet, elegant, soft and lasting.
3.4.2.5 thin aroma thin aroma floral fragrance short, weak synonym for weak
3.4.2.6 fragrance floating weak aroma floral fragrance floating on the surface, a sniff is gone.
3.4.2.7 magnoma Jasmine with a hint of magnolia.
3.4.2.8 Tranquility tea aroma: weak floral aroma, prominent tea aroma.
3.5 Taste Terminology
3.5.1 Brisk brisk, stimulating, good aftertaste, not bitter and not astringent. This term also applies to oolong tea and black tea flavor.
3.5.2 fresh and heavy fresh and heavy, rich astringency. This term also applies to black tea flavor.
3.5.3 Stewed taste Stewed taste is soft and dull. This term also applies to yellow tea and black tea flavor.
3.6 Leafy terminology
3.6.1 blue leaf mixed with green leaves. This term also applies to oolong tea leaf color.
3.6.2 Indigo blue blue green
4 Yellow tea terms
4.1 Dry tea shape terms
4.1.1 flat and straight flat and straight.
4.1.2 fat and straight fat and straight buds, full of white hair. The shape is like a needle. This term also applies to yellow green tea and white tea dry tea shape.
4.1.3 whole flush Leaves with large stalks and long and connected.
4.1.4 Caviar Bubble scorched points Dried tea has a large protruding bubble like a caviar.
4.2 Terms for the color of dried tea
4.2.1 golden bright golden bright buds, buds are fat, golden, oily and bright.
4.2.2 tender yellow bright bright color light yellow, glossy.
4.2.3 auburnish yellow auburnish yellow yellow with brown, gloss is slightly poor.
4.2.4 blueish auburn auburn brown with green. This term also applies to pressed tea dry tea, leaf color and oolong tea dry tea color.
4.2.5 yellowish auburn Brown with yellow. This term also applies to oolong tea dry tea color and pressed tea dry tea, leaf color.
4.2.6 yellowish blue yellowish blue.
4.3 Soup Color Terms
4.3.1 yellow bright yellow bright yellow and bright. There are different shades. This term also applies to the yellow tea leaf color and white tea soup color.
4.3.2 orange yellow orange yellow yellow slightly reddish, like orange, with