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茶的分类

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茶的分类

  1. 1.
  2. 2. 茶的分类<br />As regards the method of making tea, the Chinese variety can be classified into green tea, black tea, oolong tea, scented tea, tuo tea (bowl-shaped compressed mass of tea leaves), and brick tea, each consisting of many types.<br />
  3. 3. Chinese tea can be divided into two parts.One is called “basic tea”,the other is called” reprocessed tea”.The basic tea has 6 kinds.greentea,blacktea,white tea, oolong tea,yellow tea and dark green tea.The reprocessed tea includes scented tea, compressed tea and health tea.<br />茶大致可分为两类:一是基本茶类,二是再加工茶类。<br />基本茶类:可细分成绿茶、黄茶、白茶、黑茶、青茶、红茶;<br />再加工茶:是以基本茶为主,进行再加工的茶类。或加入香料,或提取汁液、或将散茶蒸热紧压等。可分为花茶、紧压茶、萃取茶、果味茶、保健茶等。<br />
  4. 4. 根据发酵程度之不同可分为不发酵茶、部份发酵茶与全发 酵茶,<br />绿茶为不发酵的茶(发酵度为零),<br />黄茶为微发酵的茶(发酵度为10-20%),<br />白茶为轻度发酵的茶(发酵度为20~30%),<br />青茶为半发酵的茶(发酵度为30~60%),<br />红茶为全发酵的茶(发酵度为80~90%),<br />黑茶为后发酵的茶(发酵度为100%)。<br />
  5. 5. 绿茶是不经过发酵的茶,是我国主要的茶类。<br />制作过程是先高温杀青,再揉捻,干燥,所以保持了原有的绿色,条索紧结光润,汤清色绿,茶叶浓厚鲜爽,收敛性能强。<br />代表茶:西湖龙井、六安瓜片、洞庭碧螺春、太平猴魁、信阳毛尖、庐山云雾等等。  <br />Green tea is not fermented. Famous green tea includes Longjing tea from the region of West Lake in Hangzhou, Biluochun tea from Jiangsu, Maofeng tea from the Huangshan Mountains of Anhui Province, and Liu&apos;anGuapiantead from Liu&apos;an County of Anhui Province.  <br />
  6. 6. 白茶 WhiteTea <br />属于轻微发醇茶,因其成品茶多为芽尖。满披白毫,如银似雪而得名。<br />基本工艺是萎凋、烘焙(或阴干)、拣剔、复火等工序。萎凋是形成白茶品质的关键工序。,其对茶树品质要求极高,仅在福建、台湾及云南等省的丘陵山区、气候温和、雨量充沛的红、黄壤山地,素为我国茶中珍品。<br />此茶的制作不经过揉捻,外形芽毫完整,满身披毫,毫香清鲜,汤色黄绿清澈,滋味清淡回甘的的品质特点。 属轻微发酵茶,是我国茶类中的特殊珍品。<br /> 代表茶:白毫银针、白牡丹、寿眉、贡眉等<br />
  7. 7. 红茶属发酵茶类,红茶是全发酵的茶叶,因其干茶色泽和冲泡的茶汤以红色为主调,故名红茶。红茶具有红茶、红汤、红叶和香甜味醇的特征。<br />红茶是在绿茶的基础上经发酵创制而成的。以适宜的茶树新芽叶为原料,经工萎凋、揉捻(切)、发酵、干燥等典型工艺过程精制而成。<br />知名红茶有祁门红茶、正山小种、云南滇红 <br />Black tea is fermented, and is brilliant red. Famous Chinese black tea is keemun tea of Anhui Province, and Dian black tea (Yunnan black tea) of Yunnan Province. <br />
  8. 8. 青茶又称乌龙茶,属于半发酵茶。<br />基本工艺过程是晒青、晾青、播青、杀青,揉捻、干燥,是一类介于红绿茶之间的半发酵茶。它的品质介于绿茶和红茶之间。<br />乌龙茶的品质特点是,既具有绿茶的清香和花香,又具有红茶醇厚的滋味。茶葉松散粗大,茶水顏色金黃。<br />代表茶:大红袍,铁观音,文山包种茶,冻顶乌龙茶。<br /> Oolong tea is half fermented, its tealeaves being loose and thick, and the tea is golden yellow. The best oolong tea is bohea produced in the Wuyi Mountains of Fujian Province.<br />
  9. 9. 黄茶Yellow Tea <br />系茶树嫩芽经杀青、揉捻、闷堆、烘干等工序制作而成。黄茶的制作工艺和绿茶相似,只是在制作过程中加了焖黄这道工序。<br />黄茶外形肥硕,颜色黄亮并披有少许银白色细毫。黄茶的品质特点是“黄叶黄汤”,汤色橙黄明亮,滋味鲜醇、经久耐泡。<br />代表茶:君山银针、蒙顶黄芽、霍山黄芽。<br />
  10. 10. 黑茶 Dark Tea<br />黑茶属于后发酵茶(发酵度为100%) ,是我国特有的茶类;<br />最早的黑茶是由四川生产的,由绿毛茶经蒸压而成的边销茶。在加工成团块的工程中,要经过二十多天的湿坯堆积,所以毛茶的色泽逐渐由绿变黑。成品团块茶叶的色泽为黑褐色,并形成了茶品的独特风味,这就是黑茶的由来。<br />黑茶是利用菌发酵的方式制成的一种茶叶,它的出现距今已有四百多年的历史。由于黑茶的原料比较粗老,制造过程中往往要堆积发酵较长时间,所以叶片大多呈现暗褐色,因此被人们称为“黑茶”。<br />代表茶:普洱茶、六堡茶等。<br />
  11. 11. 花茶(Scented tea)<br />又称熏花茶、香花茶、香片。为我国独特的一个茶叶品类。<br />由精制茶坯与具有香气的鲜花拌和,通过一定的加工方法,促使茶叶吸附鲜花的芬芳香气而成。 花茶不仅仍有茶的功效,而且花香也具有良好的药理作用,裨益人体健康 <br />代表花茶是福建產的茉莉花茶。<br />  <br />Scented tea is peculiar to China, which is made by smoking tea leaves with fragrant flowers. The most famous one is jasmine tea produced in Fujian Province.  <br />Scented tea is processed from first-class green tea scented with sweet-smelling flowers. The scented teas are named after the flower with which the tea is scented: Jasmine Tea, Yulan Tea (Chloranthus Tea). Processed with flowers of subtle and distinctive scents, the teas yield a variety of refined flavor. The rich aroma of the flower and the brisk taste of the tea make the beverage a work of art. <br />

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