Chinese tea: types, description and properties

In this article we would like to talk about Chinese tea. Uninvited fans of this drink are frightened, above all, by its diversity. Somehow it is not very clear where to start and what is better to choose. Therefore, I want to clarify this issue a little. Let's see what Chinese tea is. Kinds of it and the basic distinctive characteristics also we shall discuss, and as it is possible more in detail. Of course, there are a lot of varieties of the drink, but we will try to understand the main positions of this issue without getting into the jungle.

Description and types of Chinese teas

There are many varieties of Chinese tea, as well as classifications of this drink. However, the simplest and most acceptable way to distinguish between varieties of tea is to consider it from the point of view of fermentation or by colors.

It is clear that Chinese tea is grown and collected in China. In general, the theme: "Chinese tea: varieties, species" is extremely interesting, if you delve into the essence of the matter. Many species have a long history and traditions.

So, Chinese tea is of such varieties:

1. Green.
2. White.
3. Yellow.
4. Oolong (light and dark varieties).
5. Red (we call it black, and the Chinese - red)
6. Black - Puer (mixture of black and green species)
7. Floral.

Let's take a closer look at each type of drink, as they deserve more attention. If you understand the nuances, believe me, you no longer embarrass the hieroglyphs of the names. Chinese tea, types and properties for you will be clear, and you will easily make a choice in the store.

Green tea

There are many varieties of green tea. Imagine that the eighteen provinces of China are engaged in the production of this species. The main feature of the production of green varieties is processing technology, in which the fermentation of the sheet takes place. Freshly picked tea is dried under the open sky. This process is called "killing greens." The less time the leaf fades, the closer its properties to the white form. When tea becomes soft and gets sluggish, it is thermally treated. This allows you to keep the green color of the leaf and give the flavor of fresh greens. At the same time, natural medicinal properties and active substances remain in tea. Heat treatment can be different, which gives a variety of flavors and shades of green varieties.

Types of green Chinese tea:

1. Roasted. The most famous of this type: "Bio Luo Chun", "Long Jing".
2. Teas, which the drying process takes place in a special equipment, similar to an oven. Types: "Taiping HouKui", "Huangshan Mao Feng."
3. Steamed. They are processed by steam, and then twisted. Teas of this kind have a delicate aroma and floral-fruity notes, a mild taste.

After temperature treatment, the leaves are shaped. This is done in various ways, why some types of tea acquire a unique form. Twisting tea leaves is not an easy process. It significantly increases the shelf life of the tea leaves, which allows preserving and improving the properties of tea. A weakly rolled sheet has the mildest taste. In production, high-grade varieties are hand-twisted. One serving lasts about an hour!

After twisting, the tea is dried. In the finished form, it must have a true green color, bright and saturated.

Brewing green tea

You need to be able to properly brew Chinese tea. His species are different, which means that in different ways it is brewed. You should know about this in order to make the most of its useful properties. Green varieties are recommended to be filled with water, the temperature of which is in the range of sixty to eighty degrees. And in any case not boiling water. The brewing process lasts one to three minutes. It should be noted that different types of green varieties can withstand two to six brews. Ready-made drink has a color range from light green to golden, yellow-green.

Qualitative green Chinese tea (the species we indicated earlier) has a bright aroma, in which fruit, floral and herbal shades dominate. With prolonged or improper storage, the drink loses both properties and aroma.

Do not forget that it is green varieties that contain a lot of caffeine, a long process of brewing can give bitterness. Correctly brewed tea, unlike other varieties, has a record number of vitamins, nutrients and trace elements. Therefore, it is true that the types of Chinese tea and their properties are interrelated.

White tea

Considering the types of Chinese tea (photo of the product are given in the article), it is impossible not to pay attention to the unique white variety of the drink. It is produced only in Fujian province. During the harvest, only the youngest buds and half-open leaves are selected for white tea, which are still covered with white villi. They are called white cilia.

White tea has its own special treatment. It just dips under the sun's rays and is dried. Leaflets are not twisted, remain in a natural form. For processing it is important to observe the correct temperature. Too high is able to kill the most delicate taste, and low can make a drink fresh. In general, the Chinese believe that if all the processing processes are hand-held, then first of all, the soulful spirit of the person who works with tea is important.

In the finished form, the white variety does not have twisted tea leaves, it's just a scattering of leaves. They should be greyish-green or just green. Remember that the indispensable indicator of the quality of white tea are white villi on its surface.

Properties of white tea

What are the properties of white Chinese tea (species, varieties, description will be given below)? White grades have a cooling effect on the human body, so connoisseurs use it in warm weather. The drink is very light, so when brewing you can put a little more tea leaves than with other varieties. However, too strong tea will not let you feel the fullness of taste and aroma. The most vivid and full of taste qualities are revealed with a weak brewing of the drink.

White tea in its brewed form has a pinkish-yellow or pale yellow color with a characteristic, very bright herbal aroma.

To properly prepare a drink, you need to fill it with water, the temperature of which is about seventy-five degrees. Tea has a specific concentration of essential oils, which give it a very exquisite flavor. Too hot water can ruin the amazing qualities of white tea.

Many people ask themselves when buying: "How to choose the right Chinese tea?" Types, names, processing - everything is important here. And there are many nuances that you need to know.

White tea is poorly transported and stored, because of very little fermentation, it is demanding of storage conditions. Bai Mu Dan tea ("Bai Mu Dan"), which means white peony, has gained immense popularity . It is produced in the Chinese province of Fujian. Leaflets are collected early in the spring before they fully blossom.

For brewing, take two teaspoons and press for two to four minutes. The drink should have an almond-yellow color, a pinkish tint is possible. White tea has a fresh bright aroma with herbal notes. At the beginning of our era in China, white tea was considered an elixir of immortality. I must say that the immortality of the emperor was meant, mere mortals could not afford such a tea.

The Chinese say that white tea is the most useful, because it passes very little processing, and therefore, it retains almost all vitamins and trace elements.

Scientists at the University of Oregon in the United States have confirmed the anti-cancer properties of this drink. In addition, white tea has a beneficial effect on the heart and blood vessels, strengthens the immune system, even protects against bacteria and viruses.

Yellow tea

Yellow tea is produced only in the Chinese province of Huan. In European countries, little is known about yellow teas. Many centuries in a row it was forbidden to take yellow Chinese tea out of the country. Types of this drink previously used only at the imperial court, and later it was drunk by high dignitaries at religious ceremonies. For violations that are associated with the trade of tea, in those days, punished very severely, despite the position of man in society.

And only in the nineteenth century it was allowed to trade in yellow tea, or rather, exchange it in Russia for sable fur. Later, China again limited the number and assortment of exported varieties. In general, the Chinese are very sensitive to their national product. And the yellow kind of tea was the first in the list of goods banned for export.

Features of yellow tea varieties

In other countries, it has not been possible to produce the same kind of drink. This is due to the fact that there is simply no necessary raw materials. In addition, the production of yellow tea is a very laborious process. It requires only the use of manual labor. In the conditions of capitalism, entrepreneurs do not venture to engage in such production.

Yellow tea is a poorly fermented species. By the properties and appearance of yellow teas can be confused with green. However, their production technology is completely different.

For yellow tea, leaflets from shrubs of a special kind are taken. Only juicy strong buds are collected. Imagine that to produce just one kilogram you need to collect 50,000 kidneys! Yellow teas produce seventy-two hours. This is a special process: for some time the leaves warm over the hot coals, and then wrapped in parchment, which causes the yellowing process. All these procedures trigger the mechanism of fermentation. While the tea leaves are languishing, the entire white pile burns on their surface. This is another distinguishing feature of this species. If the white variety is white villi - an indicator of good quality, then the yellow varieties should not be at all.

Yellow tea is brewed the same way as green tea. Insists no more than three minutes. But as for the taste, the yellow variety can not be confused with any other. It has a pleasant, soft, caressing taste with light notes of astringency. The aroma is really refined and refined. Connoisseurs say with confidence that for velvety and softness this variety has no equal. Interesting is the fact that, for example, red varieties have a strong flavor, which can be easily recognized. But as for the yellow species, its aroma is elusive. It is felt only during tea drinking. Then it quickly disappears and it seems that it was not at all. Such an interesting feature.

Yellow tea is very strong, and therefore has exciting properties. It has an amber yellow color, which is similar to the shade of a green drink. But there is one feature on which you can distinguish varieties. Green tea has a property to reflect on the porcelain wall of the cup greenish color, but the yellow variety gives a reflection in the form of a pink rim.

Turquoise tea - oolong tea

In translation, "oolong" means "black dragon", it is also called turquoise. Its name Oolong (tea) was received from the river Uluntszyan, which flows through the province of Fujian - the motherland of this variety.

Oolong is referred to as semi-fermented varieties. This is a special kind, it is still considered tea perfection. This variety grows very high in the mountains. Gather it people who know the tea business and transfer their knowledge and skills from generation to generation. Most often Oolongs are made from mature enough leaves. After assembly, they are placed in the shadow for withering. The process lasts up to one hour. Then they are placed on trays made of bamboo and periodically tedled, kneaded. This process is done several times until the edges of the leaves blush and become brown. Then they are calcined in the sun fifteen minutes. Oolongs are subjected to group twisting.

Brewing such a tea depends on the variety. If it is a little fermented oolong (sort Te Guanyin), then it is brewed, like green. In general, after cooking, Oolong has properties that make it not confused with other species. A quality drink has a strong floral scent. But the color range can vary from light green to golden and red. For tea ceremony use is oolong. Only in such conditions, full disclosure of all properties of the drink is possible.

The variety of oolongs is striking. Mainland and island varieties are distinguished.

Black tea

We call tea black, but in China it is red. This kind of process is a long process chain. Unlike other species, black tea undergoes full fermentation. In the beginning, the leaves are dried, then they are twisted, and then they are placed in moist dark premises for heating. There he is fermented and acquires his dark shade. Next, the leaves are dried in ovens with dry air.

Brew black tea with almost boiling water, and then insist up to five minutes. Ready-made drink has a wide range of colors and a variety of tastes. Black variety has a more tarry smell.

The most famous black Chinese tea (species, names):

1. "Anhui Tsihun."
2. "Dianhong."
3. "The Tschin Huncha."
4. "Yixing Hongcha."
5. "Laosong Xiaozhong."

The Chinese themselves do not consume red (black) tea, but it is widely represented in world markets.

Puer

Black Chinese call tea seasoned for years. The most famous is the puer. His name was received by the name of the city, where he was initially sold. It has a special production technology and is obtained strongly fermented.

Leaflets are first collected, then dried, twisted and pressed. Fermentation is already in the process of storage. After a couple of years of storage, bitterness and drink can be consumed. However, to achieve real taste and aroma, this tea should be stored fifteen to twenty years. Naturally, so long no one waits.

Black tea is only boiled with boiling water.

Bound tea

There is still a very special Chinese tea in the form of a flower. It is also called connected. The fact is that it is manually linked from expensive green varieties. Sometimes add a yellow, red and white variety.

However, the main feature of this tea is a very fragrant flower, which is added to the drink. Bound tea has the appearance of a dry bud tied with a thread. It is inside the bud that the flower is hidden. Such tea is made only by hand, and therefore each time something interesting and new is produced. That is why there are many variants of tea bound.

Instead of an afterword

In this article, we have figured out how Chinese tea can be. Types (hieroglyphics on the boxes - not a reason for panic), it is so numerous and varied that sometimes you do not know which one to choose. We hope that after reading this article you will still be able to decide and purchase the right product. And even better - try different options, because everyone has its own flavor and unique flavor!