Tea Varieties– Sequel І
Tea Varieties – Sequel І
The Chinese people originally chewed fresh tea leaves to prepare tea for drinking. Later, they boiled them in water. This was followed by steaming and compacting the leaves into tea cakes. Finally, the pan-frying method was adopted.
Tea is generally divided into two groups, according to Bthe processing method and quality: basic tea and reprocessed tea.
There are six types of basic tea -- green tea, red tea,oolong tea (also called by the Chinese "qing cha," or green tea, because of its greenish-brown color), yellow tea, white tea and black tea.
Green tea is the dominant variety in
Characterized by "clear liquid and green leaves," green tea is made through a procedure including shaqing (meaning "killing the green") in which the newly picked leaves are heated to a high temperature for a short time to kill the oxidizing enzymes, kneading and rolling (so as to squeeze out extra moisture and release the flavor enzymes from the leaves), and finally drying out. There are four ways of doing this -- pan-frying, roasting, sun-drying and steaming.
Pan-fried green tea:
Making for a large part of