企业伙伴关系利弊:茶的种类

Tea can be divided into five basic categories: black, green, oolong, white and puerh.

Black tea is allowed to wither, which precedes a process called oxidation (sometimes incorrectly referred to as fermentation) during which water evaporates out of the leaf and the leaf absorbs more oxygen from the air. Black teas usually undergo full oxidation, and the results are the characteristic dark brown and black leaf, the typically more robust and pronounced flavors of black teas, and, when brewed appropriately, a higher caffeine content compared to other teas (50-65% of coffee, depending on the type and brewing technique).

Green tea is allowed to wither only slightly after being picked. Then the oxidation process is stopped very quickly by firing (rapidly heating) the leaves. Therefore, when brewed at lower temperatures and for less time, green teas tend to have less caffeine (10-30% of coffee). Greens also tend to produce more subtle flavors with many undertones and accents that connoisseurs treasure.

Oolong tea is allowed to undergo partial oxidation. These teas have a caffeine content between that of green teas and black teas. The flavor is typically not as robust as blacks or as subtle as greens, but has its own extremely fragrant and intriguing tones. It is often compared to the taste and aroma of fresh flowers or fresh fruit.

White teas are the most delicate of all teas. They are appreciated for their subtlety, complexity, and natural sweetness. They are hand processed using the youngest shoots of the tea plant, with no oxidation. When brewed correctly, with a very low temperature and a short steeping time, white teas can produce low amounts of caffeine.

Puerh is an aged black tea from China prized for its medicinal properties and earthy flavor. It is perhaps the most mysterious of all tea. Until 1995 it was illegal to import it into the U.S., and the process of its production is a closely guarded state secret in China. It is very strong with an incredibly deep and rich flavor, and no bitterness, and an element that could best be described as almost peaty in flavor.

Class Name in Chinese Mandarin Pronunciation
Place of Origin - Tea Name Meaning in English (for Tea Name only)
Oolong Tea An Xi - Tie Guan Yin Iron Guan Yin (goddess of mercifulness)
Oolong Tea Wu Yi - Da Hong Pao Big Red Robe
Oolong Tea Song Zhong Dan Cong SONG Species Lone Bush
Oolong Tea Feng Huang - Shui Xian Water Fairy
Oolong Tea Yong Chun - Fo Shou Buddha's Hand

green tea and black tea
only two kinds.

红茶 black tea ; 绿茶 green tea;
花茶 jasmine tea 菊花茶 chrysanthenmum tea