六大茶类 绿茶、白茶、黄茶、青茶、红茶、黑茶

茶文化是优美的传统文化，陈椽教授常鼓励后进要将古今中外有关茶文化发展的书籍、札记、系统论述介绍给各国学者，并要勇于批判国际上和国内的古今中外学者的对茶文化不正确的言论，然后把两岸学者研究的有科学理论、有说服力的成果，向外公开发表，使国内外学者口服、心服。

绿茶：不发酵 讲究新鲜

绿茶的特点是鲜叶采摘后高温迅速灭掉其中酶类，抑制茶多酚氧化。所以绿茶具有“三绿”的特点：干茶绿，茶汤绿，冲泡后的叶底也是绿色的。

喝法：绿茶一般冲泡水温以85℃为宜。冲泡时间以2~3分钟为好。绿茶与水的比例以1∶50为宜。在茶具方面，可以选用瓷杯或透明玻璃杯，冲泡时不要盖盖子。

【最适合人群】适合工作忙碌、用电脑较多的青年人;体质偏热、胃火旺、精力充沛的人也可多饮用;注意：绿茶营养丰富，但对肠胃刺激较大，所以过敏体质、脾胃虚寒者不适合;神经虚弱者、易失眠者晚上也。

白茶：微发酵 制作简单

白茶是制作最为简单的一种茶类，经两三天纯天然酝酿而成，微发酵，不促进也不抑制茶多酚的氧化。白茶干茶多白毫，远远看去，就像一座白雪皑皑的小山，因此得名white tea。

如果是盖碗冲泡，坐杯（每次冲泡茶叶的浸泡时间）的时间长一些汤色会是浅黄色或者杏黄色。白茶干茶看起来太绿或者太红都是不对的，这些都说明了制作工艺上的缺陷。

喝法：泡白茶很简单，选用沸水，抓一撮丢杯子，泡。

【最适合人群】适合精神紧张、压力大者;少年儿童喝白茶有利于保护眼睛。

黄茶：轻发酵 “闷”黄

黄茶很少见，甚至生活在黄茶茶区的人都不一定知道黄茶。会烧菜的人都知道青菜闷在锅里就会变黄。黄茶也是这样。黄茶在像绿茶一样杀青之后，通过湿热和干热两种方式让绿茶的茶叶变黄。

喝法：黄茶可用少量90℃的水冲泡30秒~1分钟，再冲至八分满，2~3分钟后即可饮用。在饮用后留1/3的水量以便第二泡。

【最适合人群】适合消化不良，食欲不振者。

青茶：半发酵 特点折中

青茶也叫乌龙茶，属于半发酵茶，但是这个“半”是不怎么准确的。因为在乌龙茶中，发酵程度最轻的包种茶快接近绿茶了，发酵程度最重的东方美人茶快接近红茶了（这两种极端的茶都是台湾的）。乌龙茶产量最大的是福建，大众熟知的铁观音和大红袍都属于乌龙茶。

喝法：泡乌龙茶选用容易茶水分离的器皿（盖碗、一壶一杯或者飘逸杯），且一定要用100℃的沸水，冲泡后要加盖。注意，每一次冲泡都要将其中的茶汤倒干净才不会影响下一泡的滋味。

【最适合人群】适宜人群最广，尤其适合需要减肥、吃得过饱、心情急躁的人。

红茶：全发酵 茶汤红亮

萎凋、揉捻、发酵都是为了促进红茶中的茶多酚氧化。茶多酚本身是一种无色的物质，其中的儿茶素在红茶加工的过程中聚合形成了黄色的茶黄素和红色的茶红素，因此红茶的茶汤红亮、叶底也是红色的。只是红茶在干燥的过程中，由于水分的散失，茶叶表面的茶色素颜色加深因此红茶的干茶是黑色的。

喝法：泡红茶最好用刚煮沸的水，冲泡时间以3~5分钟为佳。红茶最好用玻璃杯来冲泡，可使用中投法，先在杯中倒入大约1/10的热水烫杯，再投入3~5克茶叶，然后再沿玻璃杯壁倒水进行冲泡。最后注意，红茶不要喝新茶，要放置半个月后饮用。

【最适合人群】最适合身体较虚、脾胃功能差、手脚发凉者饮用者，红茶是调饮的最佳选择。

黑茶：后发酵 茶马古道

同样是促进茶多酚氧化和内质转变的茶，黑茶和红茶的不同在于：红茶的酶促反应动力来自茶叶自身的酶，而黑茶来自微生物产生的酶。所以黑茶称之为抑制茶叶自身酶活而促进微生物活动的后发酵茶。黑茶具有一定促进消化和调节肠道微生物菌群等作用。

喝法：喝黑茶如果是粗老的原料可以煮着喝，如果是嫩的原料可以用100℃沸水冲泡喝。

【最适合人群】去脂解腻效果强，适合肥胖、血糖高、血脂高、抽烟喝酒、便秘的人。由于性质温和，虚寒体质者较适合。

Tea culture is a beautiful traditional culture. Professor Chen Rong often encourages the latecomers to introduce books, notes and systematic discussions on the development of tea culture in ancient and modern China and abroad to scholars from all over the world. Incorrect remarks, and then publish the scientific theories and convincing results of scholars on both sides of the Taiwan Strait to the outside world, so that scholars at home and abroad are convinced and convinced.

Green tea: not fermented but fresh

The characteristic of green tea is that after the fresh leaves are picked, the high temperature quickly kills the enzymes and inhibits the oxidation of tea polyphenols. Therefore, green tea has the characteristics of "three greens": dry tea green, tea soup green, and the bottom of the leaves after brewing is also green.

How to drink: Green tea is generally brewed at a temperature of 85°C. The brewing time is preferably 2-3 minutes. The ratio of green tea to water should be 1:50. In terms of tea sets, you can choose porcelain cups or transparent glass cups, and do not cover the lid when brewing.

【Best for the crowd】Suitable for young people who are busy with work and use a lot of computers; people with a hot constitution, a strong stomach, and energetic people can also drink more; Note: Green tea is rich in nutrients, but it is irritating to the stomach and intestines, so allergic constitution , Deficiency of the spleen and stomach is not suitable for people with weak nerves, and those who are prone to insomnia at night.

▲Scan the code to enter the [Zisha] exchange group

Enter the group to share knowledge about Zisha every day

White tea: Micro-fermented and easy to make

White tea is the easiest kind of tea to make. It is brewed naturally for two or three days. It is slightly fermented and does not promote nor inhibit the oxidation of tea polyphenols. White tea dry tea has more pekoe, and when viewed from a distance, it looks like a snow-capped hill, hence the name white tea.

If it is brewed in a bowl, the soup color will be light yellow or apricot yellow after a longer time in the cup (the soaking time for each brewing tea). It is wrong for dry white tea to look too green or too red, all of which indicate flaws in the production process.

Drinking method: It is very simple to make white tea. Use boiling water, grab a pinch and throw it in the cup, and soak it.

【Best for the crowd】Suitable for those who are stressed and stressed; drinking white tea for children is good for protecting the eyes.

Yellow tea: lightly fermented "stuffy" yellow

Yellow tea is rare, and even people living in the yellow tea area don't necessarily know about yellow tea. Anyone who can cook knows that green vegetables will turn yellow when they are stuffed in the pot. The same is true of yellow tea. After the yellow tea is cured like green tea, the green tea leaves are turned yellow by wet heat and dry heat.

How to drink: Yellow tea can be brewed with a small amount of 90°C water for 30 seconds to 1 minute, then brewed to 80% full, and it can be drunk after 2 to 3 minutes. Reserve 1/3 of the water after drinking for a second dip.

【Best for the crowd】Suitable for those with indigestion and loss of appetite.

Green tea: semi-fermented characteristic compromise

Green tea is also called oolong tea, which belongs to semi-fermented tea, but this "half" is not very accurate. Because among the oolong teas, the least fermented Baozhong tea is close to green tea, and the most heavily fermented Oriental Beauty tea is close to black tea (both extreme teas are Taiwanese). The largest production of oolong tea is in Fujian, and the well-known Tieguanyin and Dahongpao belong to oolong tea.

How to drink: Use utensils that are easy to separate tea and water (covered bowls, pots and cups or elegant cups) for oolong tea, and must use 100 ℃ boiling water, and cover it after brewing. Note that every time you brew, you must pour out the tea soup in it so that it will not affect the taste of the next brew.

[Best for the crowd] It is suitable for the widest crowd, especially for those who need to lose weight, overeat, and feel impatient.

Black tea: fully fermented tea soup is red and bright

Withering, rolling, and fermentation are all to promote the oxidation of tea polyphenols in black tea. Tea polyphenol itself is a colorless substance, and the catechins in it are polymerized in the process of black tea processing to form yellow theaflavins and red thearubigins, so the tea soup of black tea is bright red, and the bottom of the leaves is also red. It's just that in the process of drying black tea, due to the loss of water, the color of the tea pigment on the surface of the tea leaves is deepened, so the dry tea of black tea is black.

Drinking method: It is best to use freshly boiled water to brew black tea, and the brewing time is preferably 3 to 5 minutes. Black tea is best brewed in a glass cup. You can use the medium casting method. First, pour about 1/10 of the hot water into the cup to scald the cup, then put in 3~5 grams of tea leaves, and then pour water along the wall of the glass cup for brewing. Bubble. Finally, note that you should not drink new black tea, but drink it after half a month.

[Best for the crowd] It is most suitable for people with weak body, poor spleen and stomach functions, and cold hands and feet. Black tea is the best choice for drinking.

Dark Tea: Post-Fermentation The Ancient Tea Horse Road

It is also a tea that promotes the oxidation and endoplasmic transformation of tea polyphenols. The difference between black tea and black tea is that the enzymatic reaction power of black tea comes from the enzymes of the tea itself, while the black tea comes from enzymes produced by microorganisms. Therefore, dark tea is called post-fermented tea that inhibits the enzyme activity of the tea itself and promotes the activity of microorganisms. Dark tea has the effect of promoting digestion and regulating intestinal microflora.

How to drink: If you drink dark tea, it can be boiled and drunk if it is raw material. If it is a tender raw material, it can be brewed with 100 ℃ boiling water.

[Best for the crowd] It has a strong effect of removing fat and greasy, suitable for people who are obese, have high blood sugar, high blood lipids, smoke and drink, and have constipation. Due to its mild nature, it is more suitable for those with deficient constitution.