茶的知识（Tea knowledge）.doc

茶的知识（Tea knowledge） Knowledge of tea. According to the fermentation degree of tea is divided into six categories and on behalf of the brand Green Tea: not fermented tea (fermented zero) Longjing green tea, Spring Snail Yellow tea: Anhui fermented tea (fermented for 10-20%) white peony, Baihaoyinzhen white, Anji Rong White tea: mild fermented tea (fermented for 20-30%) Junshan Silver Needle Tea Green tea, semi fermented tea (fermented for 30-60%) oolong tea, Wenshan tea, Tungting Oolong Tea Black Tea: fully fermented tea (fermented for 80-90%) Keemun Black Tea, litchi Black Tea Black tea: fermented tea (fermented for 100%) Liupu tea, Puer Tea Tea fermentation is a process Black Tea, black tea and Oolong Tea production process, the main purpose is to in a certain temperature and humidity, make tea in the tea polyphenols, amino acid and enzyme reaction, generate theaflavin and thearubigin process to produce from the Green Tea unique flavor. Fermentation is fully fermented and semi fermented points. Tea steaming through a high temperature damage and passivation in fresh tea oxidase activity in fresh leaves of tea polyphenols inhibit the enzymatic oxidation, evaporation of fresh leaf water to make tea, soft, easy rolling forming, and emit green smell, a tea making steps to promote the formation of good aroma. Fixing, is one of the early process Green Tea, yellow tea, black tea, Oolong Tea etc.. Fixing is the key procedure to form the shape and quality of Green Tea. Fixing method: roasted, steamed, baked green, green, green global radiation. The widespread use of steaming green, Japan, Russia, India used. In the Ming Dynasty after the popularization of the use of Chaoqing method, commonly used in the production of tea in the world. Fixing the general master high temperature fixing, low to high; the old leaves, old leaves tender kill kill; throw throw less stuffy, boring with principle. Steaming to high temperature, fast. The fresh leaves of Cailai, put in on dry for 2 - 3