Every spring tea season, green tea is undoubtedly the most popular.
Green tea is highly ornamental and has a mellow taste. The famous writer and gourmet Mr. Wang Zengqi especially loves green tea, especially Shifeng Longjing.
He once wrote: The real buds of Shifeng Longjing before the rain, each bud is a flag and a shot, soaked in a glass, the tea leaves are upright, floating and sinking, the tea color is rather light, but the entrance is fragrant and straight. My heart, it’s really good tea!
Since green tea is fresh and sweet, every piece of tea seems to smell the fragrance of spring. Therefore, green tea has always been the most popular tea in China for many years.
The basic processing procedures of green tea are: finishing, rolling and drying.
After high temperature curing, the enzyme activity in the fresh leaves is inactivated, preventing the enzymatic oxidation of polyphenols and preventing the production of theaflavins and thearubicins in the later stage of tea polyphenols. Therefore, green tea maintains the characteristics of clear soup and green leaves.
However, according to the different methods of finishing and drying, green tea can be divided into four types: steamed green tea, fried green tea, sun-dried green tea, and roasted green tea.
In terms of finishing, there are mainly two types of green tea, namely stir-fried green tea and steamed green tea. When the final dried green tea is dried, it is divided into three types: stir-fried, dried and sun-dried. They are called stir-fried green tea, roasted green tea and sun-dried green tea. .
So, what are the characteristics of these four types of green tea? What are the representative famous teas?
Steamed green tea
Steamed green tea is the oldest of all green teas. Steamed green tea appeared as early as the Tang Dynasty. Lu Yu described the tea-making process at the time in “The Classic of Tea”: steaming, pounding, patting, roasting, wearing, sealing, and drying of tea.
Nowadays, the main process of steaming green tea is: steaming, rough kneading, medium kneading, fine kneading, and drying. The dry tea of steamed green tea is mostly stick-shaped, the dry tea is green, the tea soup is light green and bright, the leaf bottom is green, the aroma is fresh, the taste is mellow and fresh.
Representative famous teas: Hubei Enshi Yulu, Japanese Yulu Tea, Sencha, Matcha.
Stir-fried green tea
Stir-fried green tea originated in the Ming Dynasty, from steaming to stir-frying. It is currently the most common and most produced tea in my country. It is mainly made by finishing, kneading (some teas are not kneaded and shaped directly in the pot), and fried and dried.
Stir-fried green tea is mostly green in color, the aroma is mostly chestnut, and there is also a delicate fragrance. Stir-fried green tea has a mellow and refreshing taste, and the bottom of the leaf is bright yellow and green.
Stir-fried green tea will be shaped in different ways after it is finished. According to the shape, it can be divided into 4 types.
The first is the long-shaped stir-fried green, also known as the eyebrow tea. Mainly include Tunlu fried green in Tunxi and Xiuning, Anhui; Wu green fried green in Jiangxi, etc.;
The second is the round fried green, which is pearl tea. The shape is round and tight, with high fragrance and strong flavor;
The third is the flat fried green, the most representative ones are Zhejiang Longjing, and Anhui’s generous tea.
The fourth is a curly-shaped stir-fried green, such as Biluochun in Dongting, Jiangsu.
Dried green tea
Sungreen tea refers to Yunnan Daye Sungreen Maocha, also called Dianqing. It is mainly made of green tea made from fresh leaves of Yunnan big-leaf tea trees that are dried, twisted, and dried in the sun. It is a high-quality raw material for the manufacture of Tuocha and Pu’er tea.
The sun-dried green tea is thick and plump in appearance, with peculiar appearance, the dry tea is dark green and oily, the soup color is bright yellow and green, the flavor is rich, and it is full of astringency.
Roasted Green Tea
The production process of the roasted green tea is finishing, kneading and drying. Roasted green tea strips are tight and tight, showing peaks, and there are more teas in the delicate ones.
Most roasted green teas are often used as green tea for scenting scented tea. However, there are also Maofeng teas made by picking delicate buds and leaves, such as Huangshan Maofeng.