中国茶叶的大分类

1、中国茶叶分类、红茶、黑茶中国茶叶的大分类通常还是按照制作工艺来划分为主的：绿茶、黄茶、白茶、青茶(乌龙茶) 制作工艺直接影响到茶叶的相关发酵程度。具体茶叶分类及相关代表，可以参照如下：绿茶主要制作过程：采摘，萎凋， 揉捻，杀青， 枯燥 品质特征：清汤绿叶，新鲜为关键，不发酵茶 按杀青不同分四类：1)炒青：代表品牌：龙井，碧螺春， 金眉2)烘青：闽烘青，浙烘青为主，代表品牌：黄山毛峰3)晒青：云南，四川，陕西地为主4)蒸青：日本为主，代表品牌： 玉露Green TeaMain process of manufacture: plucking, withering, twisting, fixat

2、ion (inactivation), backing Main characters: Green leaf and light soup, the key point is fresh, non-fermented tea Divided to four kinds by different ways of fixation (inactivation):1) Roasted Representative Tea: Long jing, Bi luo chun, Jin mei.2) Backed Representative Tea: Huangshan maofong3) Sun wi

3、thering: Mainly in Yunnang, Shichuan, Shangxi provinces4) Steamed: Mainly in Japan, representative Tea: YuLu 红茶 主要制作过程：萎凋，揉捻，发酵，枯燥 品质特征：红汤红叶，香味甜醇，纯发酵茶 种类：1 ) 工夫红茶： 代表有：滇红， 祁红， 闽红2 ) 小种红茶：正山小种， 烟小种3 ) 红碎茶Black TeaMain process of manufacture: plucking, withering, twisting, fermentation, backingMain ch

4、aracters: Red leaf and red soup, deep flavor, fully fermented.Different kinds:1) Congou Representative Tea: Yunnan red tea, Keemum tea (Qihong), Minghong2) Souchong Representative Tea: Lapsang (拉普山 ), Smoked Lapsang3) Broken Black 乌龙茶(青茶) 主要制作过程：晒青，做青，杀青，揉捻，枯燥 品质特征：汤色金黄，绿叶红边，半发酵茶(做青属发酵步骤) 种类：1 ) 闽南乌

5、龙：铁观音，色种2 ) 闽北乌龙：武夷岩茶(大红袍，水仙，肉桂) ，建欧水仙3 ) 广东乌龙：凤凰水仙，单枞4 ) 台湾乌龙：冻顶乌龙Oolong Tea Main process of manufacture: plucking, rolling, fixation, twisting, backingMain characters: Golden soup, Green leaf with red sides, half fermentedDifferent kinds:1) Southern Fujian oolong Representative Tea: Tikuanyin, She

6、zhong2) Northern Fujian oolong Representative Tea: Wuyi Rock-essence Tea (Including ShuiXin, RouGui, DaHongPao), Jinou Shui Xin3) Gangdong oolong Representative Tea: Phoenix ShuiXin, DangChong4) T aiwan oolong Representative Tea:Dongding tea白茶主要制作过程：萎凋，枯燥 品质特征：汤色呈黄亮，半发酵茶 种类：1 ) 白茶芽：银针2 ) 白叶茶：白牡丹Whit

7、e TeaMain Process of manufacture: plucking, withering, backingMain Characters: Yellow soup, half fermentedDifferent kinds:1) White buds tea Representative Tea:silver needle2) White leaf tea Representative Tea: white peony黄茶主要制作过程：杀青，闷黄，杀青，枯燥 品质特征：黄色黄汤，半发酵茶(闷黄步骤算发酵步骤) 种类：1 ) 蒙顶黄芽，君山银针2 ) 黄小茶：北港银针，沩山银

8、针3 ) 黄大茶：霍山黄大茶，广东大叶茶Yellow TeaMain Process of manufacture: plucking, fixation, over brewing, fixation, backing1) Mengding yellow buds, JunShan silver needle2) Small yellow tea Representative Tea: Beigang silver needle, WeiShan silver needle3) Large yellow tea Representative Tea: HuoShan large yellow

9、 tea, Guandong large leaf tea黑茶主要制作过程：杀青，揉捻，渥堆，枯燥品质特征：干茶油黑，汤色呈黄，后发酵茶(渥堆步骤算发酵步骤)种类1 ) 湖南黑茶：安氏2 ) 湖北：老青茶3 ) 四川边茶4 ) 滇桂黑茶：普洱Dark TeaMain process of manufacture: plucking, fixation, twisting, pile-fermentation, backingMain Characters: Dry tea is very dark, yellow soap, afterwards fermented1) Hunang dark

10、 tea Representative Tea: Anshi2) Hunang dark tea Representative Tea: Dark green tea3) Sichuan brick tea4) Yuannang&GuanXi dark tea Representative Tea: Puer 再加工茶1 ) 花茶：茉莉花茶，桂花茶2 ) 紧压茶：茶饼，茶砖3 ) 萃取茶：速溶茶，浓缩茶4 ) 果味茶：奶茶5 ) 药用保健茶6 ) 含茶饮料：康师傅冰红茶 Re-manufactured tea:1 ) Flower tea: Jasmine Tea, Osmanthus s