Fresh leaves are made through three processes of greening, kneading and drying. In the greening process, high temperature is used to destroy the enzyme activity and stop the polyphenolic compounds from oxidizing or less oxidizing, so as to ensure the quality characteristics of green leaves and clear soup.

High-temperature greening is the main feature of green tea system, firstly, according to the different methods of greening, it is divided into two kinds of steaming and stir-frying; then according to the drying method, it is divided into three kinds of stir-frying, drying, and sun-drying; and then according to the different shapes, it is divided into round bar shape, round ball shape, needle shape, and slice shape, etc. The sun-dried green tea is called sun-dried green tea.

Sun-dried green tea is called sun-dried green tea, are strip tea. Sun-dried green tea is the raw material of pressed tea, which is then processed into tea cakes and tea bricks.

The picking of green tea prioritizes the selection of young buds or young leaves with buds, which are rich in amino acids, caffeine and polyphenolic compounds, constituting the fresh and sweet green tea with a slightly bitter taste, and a refreshing fragrance of milled scent and bean aroma as the main aroma characteristics, and a few high-grade green tea has orchid aroma.

Green tea origin and picking time selection is crucial, growing at high altitude, high latitude, and in short sunshine and low temperature conditions of the tea tree, more conducive to the accumulation of amino acids in the tea, and reduce the formation of bitter and astringent polyphenols.

Green tea picked in the “Mingqian” and “Yuqian” periods is highly regarded because in the main producing areas of green tea in China, the low temperatures and short sunshine in the spring make the tea buds at this time especially sweet in flavor and best in quality. As the season progresses and the sunshine increases, the amino acid content decreases and the polyphenol content increases, which makes the tea less sweet and more bitter.

It was created after green tea, around the beginning of the 16th century. The production method is basically the same as green tea, only after twisting or initial drying after the unique “smothering yellow” process, to promote the automatic oxidation of polyphenolic compounds, the formation of yellow leaves and yellow soup unique quality.

According to the tea billet smothering wet and dry different, divided into wet billet smothering yellow and dry billet smothering yellow two categories. Wet billet smothered with different kneading before and after kneading; dry billet smothered with a pile of smothered yellow after the fire and the fire of paper bags smothered yellow. Take different methods, polyphenolic compounds oxidation degree is also different.

In the process of smothering yellow, chlorophyll oxidation in hot and humid conditions, the formation of the tea broth and the bottom of the yellow color; and bitter polyphenols in a certain temperature conditions and humid environment, hydrolysis or oxidation, so that the tea broth to reduce the degree of bitterness and astringency.

Smothering yellow can also promote the hydrolysis of polysaccharides within the tea, as well as the hydrolysis of proteins into amino acids, compared with the freshness of green tea, yellow tea tea broth is more sweet and mellow, the aroma is characterized by tender chestnut, potpourri, sweet aroma.

The first black tea was made in Sichuan from sun-dried green for color pressing, as far back as the eleventh century.

Hunan Anhua by the fresh leaves directly Wo heap made of black tea, about the creation of the early sixteenth century. Black tea is developed from green tea, the plucked buds and leaves are not as tender as green tea, and the fresh leaves are made through four processes: killing, twisting, piling and drying. Warming is the key process to form the quality of black tea. The heap is large, the amount of leaves is large, the temperature and humidity is high, and the time is long, which prompts the polyphenols to fully carry out automatic oxidation, together with the role of microorganisms, so as to form the characteristics of the gross tea color of oily black or dark brown, and the tea broth is brownish-yellow or brownish-red.

According to the different stacking methods, it is divided into: wet billet stacking fermentation after kneading, semi-dry gross tea compost fermentation and finished tea stacking fermentation.

Black tea soup color is orange and yellow with red, mellow flavor, aroma characteristics for the old, fungus, woody fragrance, six Fort tea has a unique betel nut aroma.

White tea originated during the Ming Dynasty, around the fifteenth century. The modern white tea, on the other hand, originated in the eighteenth century. The earliest tea was fresh leaves directly dried in the sun, thus white tea is the most primitive tea making.

Modern white tea is sun-dried, air-dried and dried. Fresh leaves are only made through two processes of withering and drying. Its manufacturing characteristics is not to use high temperature to destroy enzyme activity, nor create conditions to promote enzymatic oxidation of polyphenolic compounds, through a long period of low-temperature withering, so that polyphenols slowly oxidized, chlorophyll gradually decomposition, in order to make the appearance of white tea gray-green or gray-olive color, the formation of tea buds full of white velvet hairs, the soup color of the light quality characteristics.

Proteins in the fresh leaves are hydrolyzed to amino acids with the loss of water by withering and the increase of hydrolysis enzyme activity, which provide white tea with fresh taste and are converted to aroma during drying. The hydrolysis of starch and pectin will increase the content of soluble sugars, resulting in the sweet, fresh and mellow flavor of white tea, and the aroma is characterized by milled and floral aroma.

Green tea was created after black tea, except for Oriental Beauty, which is made from young leaves with buds that have been bitten by small green leafhoppers, the rest of the tea is made from mature leaves that have formed buds as the best raw material.

The fresh leaves are then shriveled, greened, fried, twisted and dried. Its manufacturing characteristics lie in the first appropriate to promote the enzymatic oxidation of polyphenolic compounds, to a certain extent, and then use high-temperature stir-frying to stop the enzymatic oxidation of polyphenolic compounds, so that the tea leaves form a green leaf red rim.

Green tea is mainly produced in Fujian, Guangdong and Taiwan provinces. According to the origin is divided into: Minnan oolong, Minbei oolong, Guangdong oolong, Taiwan oolong four kinds of typical representative tea in turn: Tieguanyin, Wuyi Rock Tea, Phoenix monocotyledon, Oriental Beauty.

According to the shape of the general distinction for the strip oolong, hemispherical oolong, spherical oolong three kinds of typical representative of the tea in turn were: Phoenix monocotyledon, Iron Goddess of Mercy, frozen top oolong, and so on. There is also a tightly pressed tea: Zhangping Shui Xian. According to the different degree of fermentation, Oolong tea is usually categorized into light fermentation (about 10%-25%), medium fermentation (about 25%-50%) and heavy fermentation (about 50%-70%). The quality of Oolong tea is very much emphasized on aroma, which varies significantly depending on the degree of fermentation.

Green tea can be said to be one of the six major types of tea, the most complex process, the most varieties, the most diverse origins of the most diverse types of tea, with the varieties of tea trees, the maturity of the picking and the production process, can show a variety of natural floral and fruity aroma, the color of the soup is golden yellow, the taste is mellow and refreshing, but also strong and mellow back to the sweetness of the rich and diverse flavors, both black and green tea quality characteristics.

In the middle of the seventeenth century, Chong’an, Fujian Province, the first small species of black tea production method, is the earliest history of production of a black tea.

The variety of tea tree is closely related to the quality of black tea. Yunnan large-leafed species, soft and fat leaf, polyphenolic compounds and other chemical compounds, high content, made of black tea quality is particularly good. Fujian Zhenghe, Fuding big white tea, Keemun chinkapin leaf species are suitable for making black tea varieties.

In addition to the small kind of black tea on the fresh leaves have a certain degree of maturity, work black tea and cut fine black tea should have a high degree of tenderness. Generally it is 1 bud and 2 leaves as the standard.

Fresh leaves are made through four processes: withering, kneading, fermentation and drying. Fermentation is the key to the formation of black tea quality. Fresh leaves are withered to promote the activation of enzymes, and then kneaded and fermented to accelerate the enzymatic oxidation of polyphenolic compounds under suitable conditions, with the degree of oxidation far exceeding that of other teas, resulting in the formation of red leaves and red soup quality characteristics.

In the initial production process of black tea, some of these compounds are transformed into new aromatic substances, which give birth to the special aroma of black tea, such as floral aroma, honey aroma, sweet aroma and so on.