Lissa Publish time 2012-4-11 10:24:56

Different Make way of Chinese Green Tea

Edited by Lissa at 2012-4-11 10:28

Characteristics of green tea, retained more of the natural substances in the fresh leaves. Polyphenols, caffeine retained more than 85% of the fresh leaves, chlorophyll retained about 50% less vitamin loss, thus forming a green tea broth, green leaves, the taste of convergence and strong characteristics. The latest scientific findings show that the ingredients of green tea to retain the natural substances, are on anti-aging, anti-cancer, anticancer, bactericidal, anti-inflammatory and other special effects, than other teas.
Chinese green tea, famous most, not only in Hong Gao flavor length, excellent quality and unique, with a high value of art appreciation. Green tea according to the drying and fixing method, generally divided into Roasted, Hongqing, drying green and steamed green tea.

Roasted Green Tea
By mechanical or manual operation force during the drying process the tea into the formation of the different shapes of the long strip-shaped beads, S.-shaped, needle-shaped, spiral, it is also divided into long fries, fried round blue, flat Roasted. Long Roasted refined later known as the eyebrow tea, the color of the finished product Mei Zhen Gong Xi, rain, tea, needle eyebrow, eyebrows, etc., each with different quality characteristics. Such as Jane eyebrow: the cord fine tight straight or shaped like ladies of the eyebrows, the color of the Green Run from the cream, the aroma of high fresh, the taste of thick cool, soup, and bottom of the green micro-Huang Mingliang; Gong Xi: long Roasted round tea, refined later known as Gong Xi. Particle approximation Gunpowder shape, round knot Leveling, excluding broken tea, the color green uniform, pure flavor, the taste is still strong, the soup is yellow and green, the bottom is still tender and uniform; rain tea: originally isolated from the Gunpowder long shaped tea, most of the rain tea obtained from the brow of tea, the shape of the cable is thin and short, yet tight, color green uniform, pure aroma, the taste is still strong, liquor color yellow, and green, the bottom is still tender and uniform; round Chaoqing: shape particles tight circle, divided into different origin and plucking methods, Roasted Flat, Spring Ridge Hui White and Bay Creek fire green, etc.. Flat Roasted: Zhejiang Sheng County, Xinchang, Shangyu County. Maocha focus because of the history of Shaoxing Ping, Lishui Town, refining and distribution, the fine appearance of the finished tea round tight end like pearls, it is called the "drops of tea or flat green, Maocha called flat Roasted; flat Roasted: origin and method for making mainly divided into Longjing, flag gun, generous three kinds. Longjing: produced in Hangzhou West Lake District, also known as West Lake Longjing. Picking fresh leaves and delicate requirements evenly into flower shoots, Advanced Longjing work is particularly fine, with a "green color, fragrant, sweet, beautiful shape," the quality characteristics. Flag gun: produced in Hangzhou Longjing Tea District and around the adjacent Yuhang, Fuyang, Xiaoshan County. Generous: produced in Anhui Province Shexian and Lin'an, Zhejiang, Chunan adjoining areas, the most well-known to the Shexian old bamboo generous.
Roasted Green Tea, tea method, but also called special Roasted Green Tea, in order to maintain the leaf complete, the final process often drying. Tea Dongting Biluochun, the Emei spring language, Jianye, Nanjing rain tea, tea house of Han Liu, Gold Medal Hui Ming, Takahashi YINFENG, Shaoshan Shaofeng Security of pine needles, the Guzhang Maojian, Jianghua Tippy, Dayong Tippy, Xinyangmaojian Guiping Xishan tea, Lushan cloud and so on. Two products in this only briefly, such as Dongting Biluochun: produced in the Taihu Lake, Jiangsu Wuxian Dongting Mountain, BI Luo peak quality. The appearance of thin cord, Leveling, curled like snails, pekoe revealed, color silver green hidden Tsui smooth; endoplasmic lasting fragrance, light green clear soup, taste fresh and sweet and tender soft, the bottom evenly bright. Gold Medal Hui Ming: Zhejiang Yunhe County. Had won gold medal in Panama Pacific International Exposition in 1915 and named after the shape of the cable fine tight Leveling seedlings show a peak cents, the color of Lorain; endoplasmic Hong bright and lasting, floral and fruity, the soup is clear and bright, taste glycol refreshing verdant bright Securinega.

Hongqing green tea
Drying with drying cage. Hongqing Maocha by reprocessing most of the refined
Smoked tea for the tea billet, the aroma is generally less than Roasted high the minority Hongqing tea quality Premium. Its shape can be divided into a tea bar, pointed tea, tea of ??the piece-shaped needle tea. Hongqing bar, all the major tea producing area has production; pointed piece shaped tea produced in Anhui, Zhejiang and other provinces. Which special Hongqing the Mabian Yunwu, Huang Shan Mao Feng, Monkey Chief Peace, Ting Kai Orchid, Tea, Jingting green snow, Tianshan green tea, Guzhu Zisun country green peony, Emei Shan Mao Feng The Goldwater Verde Gap State Bifeng, South waxy Pekoe and other. Such as Huang Shan Mao Feng: produced in the Anhui Shexian Huangshan. Delicate little curl shape, bud fat, Leveling, have Feng mm, the shape of the "Buxus color Kim grease, commonly known as Ivory, the aroma of fresh and long, clear and bright soup apricot, mellow Xianshuang the back to Gan, the bottom shoots into flowers, thick and bright.

Sundried green tea
Use sunlight to dry. Mainly distributed in Hunan, Hubei, Guangdong, Guangxi, Sichuan, Yunnan, Guizhou Province, a small amount of production. Sundried green tea of ??Yunnan large leaf types of quality known as "Yunnan Green"; others such as Green River, Qian Qing, Gui Qing, E Green quality is different, but less than the Yunnan Green.

Steaming green tea
Steam fixing, the fixing method of the ancient China. During the Tang dynasty, spread to Japan, bent along so far; and China since the Ming Dynasty replaced by Guo Chao fixing. Steamed green is the amount of steam to destroy the enzyme activity in fresh leaves, forming "three green" dark green color of dry tea, tea light green and the green end of the tea quality characteristics, but the aroma is more bored with the green gas, astringency than The heavy, less Guochao the fixing green tea as Xianshuang. The needs of foreign trade in China since the mid-1980s, also produces a small amount of steaming green tea. The main varieties of Enshi Yulu produced in Enshi, Hubei Province; Chinese Sencha, produced in Zhejiang, Fujian and Anhui provinces.
Green tea is the earliest history of tea. Ancient man collecting wild tea shoots dried collection can be seen as the beginning of a broad green tea processing, dating back at least 3000 years. But green tea processing, in the true sense of the invention steaming green method for making from the 8th century AD to the 12th century invention Roasted method for making green tea processing technology is relatively mature, has been in use ever since, and continue to improve.
Tea green tea for China's largest production areas located in the tea-producing provinces, municipalities and autonomous regions. Among them, Zhejiang, Anhui and Jiangxi provinces, the highest yield, best quality, is a major production base of green tea. In the international market, China's green tea accounted for more than 70% of international trade, sales areas throughout North Africa, West African countries and France, the United States, Afghanistan, more than 50 countries and regions. Green tea sales in the international market accounting for more than 1/3 of the total domestic sales. At the same time, green tea is the main raw material for production of tea.

Pages: [1]
View full version: Different Make way of Chinese Green Tea