We divide tea into green tea, Yellow tea, Black tea, White tea, Green tea (oolong tea), black tea, and other six categories.

Tea is a beverage made from the young leaves or buds of the tea tree.

The inner quality of tea leaves changes according to green tea,

Yellow tea, Black tea, White tea, Green tea. Black tea from light to dark. Green tea. Yellow tea. Black tea starts from killing, while the latter three starts from withering, the production method and quality are different but systematically linked.

In the order of classification of the six tea groups, the oxidation of tea polyphenols refers to the enzymatic oxidation of tea leaves with the participation of a variety of oxidative enzymes.

We first invented green tea, green tea production method is constantly enriched, from baking green to sun green and fried green, and through the practice of fried green tea, developed into yellow.

Black and other teas. For example, the invention of yellow tea is due to the practice of frying green tea, which found that after killing the leaves are not dried in time or were not dry enough.

The leaves become yellow, and therefore a new understanding of the production of tea, and gradually invented the yellow tea method.

And the initial production of black tea has many similarities with the initial production of green tea, but the quality of black tea is very different from the quality of green tea.

For example, in addition to the unique process of a pile of ripe black tea, from killing to drying, each link should be insulated and moisturized, and its initial production process is the process of preserving water at high temperature and then going down to the water at high temperature.

And black tea in the raw Pu and green tea in addition to the origin of different, other places like a pair of twin sisters, with similar appearance and efficacy.

But each has its own characteristics and benefits.

The fermentation of tea leaves is not like the fermentation of noodles.

Brewing requires the participation of microorganisms (except for black tea), but rather like a green apple on a tree.

At first, only the color of grass, tastes green and astringent, in the process of ripening, the peel becomes redder and redder, becomes more and more fragrant, but also sweeter and sweeter.

This situation gives rise to unfermented tea. Semi-fermented tea. Fully fermented tea. Post-fermented tea.

People who love tea will inevitably be invited out to make tea for everyone, and it is not a big deal to drink it on your own, casually.

Once you get on the stage to make tea, you will always be a little nervous and worried that you will lose face if you make a mistake.

There are a lot of tea brewing instructions, and different places have different methods of making tea, but the basic steps are the same.

1. Warm the utensils.

We use hot water to rinse the teapot. Teacups, followed by draining, the purpose is to raise the temperature of the tea set so that the temperature of the tea leaves after brewing is relatively stable.

2. Set the tea.

This step involves using a teaspoon to scoop the right amount of tea leaves into the teapot or bowl.

3. Brewing.

According to the number of tea leaves and the size of the teapot, we fill the pot with boiling water, eight minutes full is appropriate.

It should be noted that the first bubble of water is for washing tea, not for guests to drink, should be directly poured out.

4. Serving tea.

We have to smile, it is best to use the tea tray resting on the guest, fingers together and outstretched, to show respect.

5. Appreciation of tea.

After the tea is brewed, you should first look at the color and shape, end the cup and smell the fragrance, and then taste the soup and appreciate its taste.