六大茶类 绿茶、白茶、黄茶、乌龙茶、红茶、黑茶

根据国家标准，以加工工艺、产品特性，结合茶树品种、鲜叶原料、生产地域进行分类，茶叶可分为绿茶、白茶、黄茶、乌龙茶、红茶、黑茶等六大茶类及再加工茶。

六大茶类中，分类最主要的依据，是根据加工工艺，也就是我们通常所说的“发酵”的程度不同。当然这里的发酵不是生物学上的微生物发酵，而是茶叶在受热等过程中所发生的一系列化学变化。

简单地来说，不发酵的称之为绿茶，微发酵的是白茶，发酵程度再高一点的是黄茶。发酵程度再高的是乌龙茶。完全发酵的是红茶。而有后发酵工序的称之为黑茶。

一，绿茶，大部分中国人都比较喜欢绿茶，各地名优茶也以绿茶为主。龙井，碧螺春，黄山毛峰，太平猴魁，各地名优茶不要太多！

二，黄茶，这类茶，品种比较少，而且很大一部分都被认为是绿茶。的确，因为发酵比较轻微黄茶与绿茶的区别较小。比较出名的有，君山银针，霍山黄芽，蒙顶黄芽。

三，白茶，白茶的品种也比较少。主要产地也分布在武夷山地区及周边。根据外形可分为白毫银针，白牡丹，寿眉，贡眉。其。加工过程相对于绿茶来说没有杀青，和揉捻。增加了萎调工序。而比较出名安吉白茶，并不属于白茶，而是属于名字里含有白茶的绿茶，因为白毫多而已。而云南的月光白。参考了白茶的工艺。是用云南的大叶种茶制出的白茶。因为产于云南也有人将其归为普洱系列，这是不准确的！

四，乌龙茶，他旗下的大红袍，铁观音的名气都已经超过了乌龙茶这个名称。凤凰单枞，水仙，肉桂等名称也少有东南以外的人熟识！虽然铁观音等茶的香气是其他茶叶所无法企及的。但无法俘获传统绿茶区人民的“芳心”！

五，红茶，完全发酵茶，也是世界上产量最大，饮用最多的茶，除中日韩外，其他主要饮茶国家都以红茶为主。而红茶的英文是blacktea，直译过来是黑茶。这主要是红茶传入西方时，成茶条索黝黑所致。而我国的熟普洱，由于汤色红润，又有部分茶友误认为是红茶。

六，黑茶，完全发酵又增加了渥堆的工艺，最早是因为茶叶在长途运输西藏等地的过程中因为风吹日晒潮湿的原因使茶叶变质。后来人们发现这种变质的茶叶并不影响牧区人民补充维生素及其他有益物质，后来人们人工加快了这个进度，也就形成了现在的熟化普洱！黑茶的主要品种有，安华黑茶，雅安藏茶，云南普洱，不过在现在交通条件下，作者不认为黑茶还有多大的前途，毕竟在口感和外观上黑茶都没有什么优势，至于收藏价值，就只能呵呵了。除了牧区外，部分传统的香港奶茶除了红茶外还加部分黑茶。

According to national standards, based on processing technology, product characteristics, combined with tea varieties, fresh leaf raw materials, and production regions, tea can be classified into six major types of tea, including green tea, white tea, yellow tea, oolong tea, black tea, and dark tea, and reprocessed tea. .

Among the six major types of tea, the most important basis for classification is the different degrees of processing technology, which is what we usually call "fermentation". Of course, the fermentation here is not biological microbial fermentation, but a series of chemical changes that occur in tea leaves in the process of heating and other processes.

Simply put, unfermented tea is called green tea, slightly fermented is white tea, and slightly fermented is yellow tea. The highest degree of fermentation is oolong tea. Fully fermented is black tea. The post-fermentation process is called dark tea.

First, green tea. Most Chinese people prefer green tea, and the famous teas in various places are also dominated by green tea. Longjing, Biluochun, Huangshan Maofeng, Taiping Houkui, not too many famous teas from all over the world!

Second, yellow tea, this type of tea, has relatively few varieties, and a large part of it is considered to be green tea. Indeed, because the fermentation is relatively light, the difference between yellow tea and green tea is small. The more famous ones are Junshan Yinzhen, Huoshan Huangya, and Mengding Huangya.

Third, white tea, there are fewer varieties of white tea. The main producing areas are also distributed in the Wuyishan area and surrounding areas. According to the shape, it can be divided into Baihao Yinzhen, White Peony, Shoumei, Gongmei. That. Compared with green tea, the processing process is not fastened, and twisted. Added withering process. The more famous Anji white tea does not belong to white tea, but belongs to green tea with white tea in its name, because there are many pekoe. And Yunnan's moonlight is white. Refers to the process of white tea. It is a white tea made from large-leaf tea from Yunnan. Because it is produced in Yunnan, some people also classify it as the Pu'er series, which is inaccurate!

Fourth, oolong tea, his Dahongpao, and Tieguanyin's reputation have surpassed the name of oolong tea. Phoenix Dancong, Narcissus, Cinnamon and other names are rarely familiar to people outside the southeast! Although the aroma of tea such as Tieguanyin is unmatched by other teas. But it can't capture the "heart" of the people in the traditional green tea area!

Fifth, black tea, fully fermented tea, is also the tea with the largest output and the most drinking in the world. Except for China, Japan and South Korea, other major tea drinking countries are dominated by black tea. The English word for black tea is blacktea, which literally translates to black tea. This is mainly because when black tea was introduced to the West, the strands of tea were darkened. In my country, due to the ruddy color of the soup, some tea lovers mistakenly believe that it is black tea.

Sixth, dark tea, fully fermented and added to the process of stacking, was first because the tea was deteriorated due to the wind, sun and humidity during the long-distance transportation of tea to Tibet and other places. Later, it was found that this kind of spoiled tea did not affect the people in pastoral areas to supplement vitamins and other beneficial substances. Later, people accelerated the progress artificially, and the current matured Pu'er was formed! The main varieties of dark tea are Anhua dark tea, Ya'an Tibetan tea, and Yunnan Pu'er. However, under the current traffic conditions, the author does not think that dark tea has much future. After all, dark tea has no advantages in taste and appearance. As for the collection value, it can only be hehe. In addition to pastoral areas, some traditional Hong Kong milk teas also add some black tea in addition to black tea.