绿茶专业知识解答

绿茶是怎么炼成的

一说茶，九成中国人能聊个把小时。就算你不喝红茶绿茶黑茶白茶，珍珠奶茶你总喝吧？谁能离开茶！但是，一个茶字，水可深了。

不信先考你个题：

卖个关子，答案在本节最后公布。先来说说中国茶为什么都用颜色来分类。

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茶叶的营养成分很多，其中不少成分在化学性质上是很活泼的，一旦脱离活体，就会快速分解、氧化、发酵。

古人很早就发现了这一点，他们把刚下树的茶叶及时进行热处理，让茶叶脱水，同时也让儿茶素、氨基酸等保持茶叶鲜味特点的物质尽量不流失。这种把风味物质扼杀在摇篮里的茶就叫绿茶，叶绿素也同时保留了下来，所以茶叶的颜色青翠。

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后来人们又发现，茶叶发酵后鲜爽的口感虽差了点，但会生出全新的花果香、醇厚香、鲜甜等口感。这些不急着“扼杀”的发酵茶，根据发酵程度的不同又有了新的分类。当然，随着发酵的进行，叶绿素也越来越少，颜色越来越深。

黄茶、乌龙茶、红茶甚至黑茶、熟普洱就是不同程度的发酵茶。

“扼杀”绿茶的步骤叫“杀青”，现在成影视界的术语了。

不同地方绿茶杀青工艺不同，生产出来的茶味道也有差异。比如用铁锅炒的叫炒青，这类绿茶往往香气浓；通过晾晒杀青的叫晒青，能比较好地保留茶叶味道；用蒸来杀青的叫蒸青，现在用得不多了。但日本的抹茶其实就是我国晋唐年代的蒸青绿茶，至今保持着传统的蒸青方法。

“炒青”

好了，公布答案。

选ABDFG，你答对了几个？

斗茶？可以但没必要

传说茶叶被人类发现是在公元前28世纪的神农时代，《神农百草经》有“神农尝百草，日遇七十二毒，得荼而解之”的记载，当然这不能当作信史。但公元前59年，已有“烹茶尽具”、“武阳买茶”的记载，这表明四川一带已有茶叶作为商品出现，是茶叶进行商贸的最早记载。

到了汉朝，茶已经是普遍的饮品了。神医华佗老师就提出了“苦荼久食，益意思”。这句话是说，茶虽然苦，但是常喝可以让人神清气爽，思维活跃。

健脑饮品了属于是。（误）

茶圣陆羽

宋代是中国茶转型的关键时期。在此之前，茶并不是像现在这样是用叶子冲泡的，而是煮着喝，一煮一大壶，咕咚咕咚喝一上午。对于贵族来说，这种喝法逐渐没啥意思了，不整点花活可对不起咱的身份。

于是，宋代出现了神奇的斗茶。

斗茶图

斗茶者各取所藏好茶，轮流烹煮，相互品评，以分高下。古代茶叶大都做成茶饼，再碾成粉末，饮用时连茶粉带茶水一起喝下。汤色清白、汤花匀细、挂杯不散者就为胜利，这要求茶的品质和煮茶、斟茶的技法都必须厉害。

斗茶可以看作宋代物质极度发达的一种体现吧，换句话说多少是有点骄奢淫逸吃饱了闲的。

后来经济走低，这种无聊又费钱费事的方式自然就退出了历史舞台，冲泡茶成为主流。斗茶的饮法至今还有一脉存留，就是日本传统抹茶了。

如果你看过整个流程，相信会被这种仪式感治愈，大赞我国唐宋士人的闲情雅趣。但要作为日常饮品，那就属实没有必要了哈。

普洱茶近年的流行，使得绿茶似乎多了一个分支——生普洱。的确，从生普洱茶的制作过程看，和绿茶别无二致。但普洱茶和普通绿茶有个巨大的不同，是茶人容易忽略的——它们在物种上有区别。

传统的普洱茶曾是单独的一个物种，今年又和茶（中原台地茶）归并成为了一个变种；而且至今，普洱茶的原料也不止这个一个来源，还有大理茶、马关茶等等物种，它们和“茶”的区别更大得多。所以，生普洱茶虽然工艺和绿茶近似，但是二者的口味是完全不同的。

马关的野生大树茶

千百种春滋味

绿茶，除了鲜嫩清爽，最大的魅力还在于一茶百制，一茶百味——隔一百里的茶，味道就两样。

产于浙江杭州西湖龙井村周围群山的西湖龙井是最著名的绿茶之一，它有一股浓重的豆香；洞庭山的碧螺春茶树和桃、李、杏、梅、柿、桔、白果、石榴等果木种在一起，茶有显著的花香，一口可知；六安瓜片因杀青手法独特而有火香，黄山毛峰有果香，湄潭翠芽有板栗香。

西湖产区

就连最便宜的绿茶“某某地炒青”，只因产地不同，也味道各异，有的草气大更鲜爽，有的草气小更清甜。

如今，中国茶正逐步融入年轻一代，他们更乐意随时随地享受春日绿茶那份干净与从容，越来越多的春茶选择将茶人的初心和地道的风味通过科技与标准连结世界。

如中国袋泡茶领军企业CHALI茶里，将优质春茶原叶用袋泡的方式呈现到年轻一代的面前——现代化的精深加工工艺，全流程茶叶不落地，保证了茶的鲜香和干净。这种更干净、更方便的冲泡形式，更贴近年轻人的品饮习惯。

How green tea is made

When it comes to tea, 90% of Chinese people can chat for an hour. Even if you don't drink black tea, green tea, black tea and white tea, you always drink pearl milk tea, right? Who can leave the tea! However, a word of tea, the water can be deep.

If you don't believe me, take a test first:

Sell it off, the answer is announced at the end of this section. Let’s first talk about why Chinese teas are classified by color.

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There are many nutrients in tea, many of which are very active in chemical properties. Once they are separated from the living body, they will rapidly decompose, oxidize and ferment.

The ancients discovered this very early. They heat-treated the tea leaves just off the tree in time to dehydrate the tea leaves, and at the same time, they also kept the substances such as catechins and amino acids that maintain the umami characteristics of tea as little as possible. This kind of tea that kills the flavor substances in the cradle is called green tea, and the chlorophyll is also preserved, so the color of the tea leaves is green.

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Later, it was discovered that although the fresh taste of tea leaves after fermentation is a little worse, it will give birth to a new taste of flowers and fruits, mellow fragrance, fresh and sweet taste. These fermented teas that are not in a hurry to "kill" have a new classification according to the degree of fermentation. Of course, as the fermentation progresses, there is less and less chlorophyll and a darker color.

Yellow tea, oolong tea, black tea and even dark tea, cooked Pu'er are fermented teas of varying degrees.

The step of "killing" green tea is called "killing", which is now a term in the film and television industry.

Different places have different green tea fixing processes, and the taste of the tea produced is also different. For example, those fried in an iron pan are called Chaoqing, and this type of green tea tends to have a strong aroma; those that are cured by drying are called Suning, which can retain the taste of the tea leaves; But the matcha in Japan is actually the steamed green tea in the Jin and Tang Dynasties in my country, and it still maintains the traditional steaming method.

"Fried Green"

Okay, here's the answer.

Choose ABDFG, how many did you get right?

Fighting tea? Yes but not necessary

Legend has it that tea was discovered by humans in the Shennong era in the 28th century BC. The "Shen Nong Hundred Herbs Classic" records that "Shen Nong tasted a hundred herbs, encountered seventy-two poisons every day, and got rid of them." Of course, this cannot be regarded as a historical record. However, in 59 BC, there were records of "everything to cook tea" and "buying tea in Wuyang", which indicates that tea has appeared as a commodity in the Sichuan area, which is the earliest record of tea trade.

In the Han Dynasty, tea was already a common drink. The genius doctor Hua Tuo put forward the idea of "sustaining bitter tea for a long time, benefiting meaning". This sentence means that although tea is bitter, drinking it often can make people refreshed and active in thinking.

Brain drinks belong to yes. (error)

Tea Saint Lu Yu

The Song Dynasty was a critical period for the transformation of Chinese tea. Before that, tea was not brewed with leaves as it is now, but boiled and drank, boiled a large pot, and drank it all morning. For the nobles, this kind of drinking is gradually becoming less interesting, and it is sorry for our identity if we don't spend a lot of time.

As a result, the magical fighting of tea appeared in the Song Dynasty.

tea fight

The tea fighters take their own tea, take turns to cook, and evaluate each other to score high. Most of the ancient tea leaves were made into tea cakes, and then ground into powder. The color of the soup is clear, the soup flowers are even and fine, and the person who hangs the cup will be the winner. This requires the quality of the tea and the techniques of making and pouring tea to be excellent.

Fighting tea can be seen as a manifestation of the extreme material development of the Song Dynasty.

Later, when the economy declined, this boring and expensive and troublesome way naturally withdrew from the stage of history, and brewing tea became the mainstream. The drinking method of fighting tea still has a lineage, that is, the traditional Japanese matcha.

If you have seen the whole process, I believe that you will be cured by this sense of ritual, and praise the leisure and elegance of Chinese scholars in the Tang and Song Dynasties. But as a daily drink, it is really unnecessary.

The popularity of Pu'er tea in recent years has made green tea seem to have an additional branch - raw Pu'er. Indeed, from the production process of raw Pu-erh tea, it is no different from green tea. But there is a huge difference between Pu-erh tea and ordinary green tea, which is easy to be overlooked by tea people - they are different in species.

Traditional Pu'er tea was once a separate species, and this year it was merged with tea (Central Plains Taiwan tea) to become a variant; and so far, the raw materials of Pu'er tea are not only from this one source, but also Dali tea, Maguan tea and other species. , they are much more different from "tea". Therefore, although the process of raw Pu-erh tea is similar to that of green tea, the taste of the two is completely different.

Maguan wild tree tea

Thousands of Spring Tastes

Green tea, in addition to being fresh and refreshing, the biggest charm lies in the fact that one tea has a hundred preparations, and one tea has a hundred flavors—teas that are separated by a hundred miles have the same taste.

West Lake Longjing, produced in the mountains surrounding West Lake Longjing Village, Hangzhou, Zhejiang Province, is one of the most famous green teas. It has a strong bean fragrance; the Biluochun tea trees in Dongting Mountain and peach, plum, apricot, plum, persimmon, orange, ginkgo, pomegranate When the fruit trees are planted together, the tea has a significant floral fragrance, which can be seen in one bite; Lu'an melon slices have a fire fragrance due to the unique method of fixing greens, Huangshan Maofeng has a fruity fragrance, and Meitan Cui Ya has a chestnut fragrance.

West Lake production area

Even the cheapest green tea "So-and-so stir-fried green tea" has different flavors depending on the place of origin.

Today, Chinese tea is gradually being integrated into the younger generation. They are more willing to enjoy the cleanness and calmness of spring green tea anytime, anywhere. More and more spring tea choices connect the original intention and authentic flavor of tea people to the world through technology and standards.

For example, CHALI Tea, a leading Chinese tea bag company, presents the high-quality spring tea leaves in front of the younger generation in the form of tea bags - modern intensive processing technology, the whole process of tea does not fall, ensuring the fresh fragrance and cleanliness of the tea . This cleaner and more convenient brewing form is closer to the drinking habits of young people.