There are many types of tea on the market today, such as green tea, black tea, black tea, white tea and so on.
What is the difference between them? Is there a big difference in nutrition or health function?
In fact, according to the degree of fermentation, tea can be divided into six categories, namely green tea, white tea, yellow tea, green tea, black tea, black tea.
Green tea is not fermented tea, white tea is micro-fermented tea, yellow tea is light-fermented tea, green tea is semi-fermented tea, black tea is fully fermented tea, and black tea is post-fermented tea.
That is to say, in addition to green tea, the other five types of tea have been fermented.
Green tea does not need to be fermented, but it has to go through “killing.” Killing, that is, fresh tea leaves are taken, or fried, or baked, or sun-dried, or steamed, as much as possible to maintain their original color, such as West Lake Longjing.
White tea is relatively rare and expensive. For example, Fujian’s white silver needles are fermented by “natural withering”. That is to say, after the fresh leaves are taken, they are not fried and naturally dried.
Yellow tea relies on “sweet yellow”, that is, fermentation is achieved in steaming with damp heat. The representative variety is Junshan Silver Needle of Yueyang, Hunan.
The fermentation of green tea is “shake” out. The process of “shaking green” is usually the edge of tea leaves, so green tea has the characteristics of “green leaves with red edges”. Tieguanyin and Dahongpao are green tea, also known as oolong tea.
Black tea, such as Qimen black tea, relies on sputum or chopped to destroy tea cells, allowing tea polyphenols to oxidize.
Black tea, usually dried after fresh leaves, is slowly fermented by microbial colonies under humid and hot conditions. Pu’er belongs to black tea.
Understand it? The fermentation of tea is just a process. That is to say, fresh tea in any place can theoretically be made into any type of tea.
Tea fermentation is essentially the oxidation of tea polyphenols. Tea polyphenols are colorless, oxidatively progressive, will turn into yellow theaflavins, then turn into red heme, and finally become dark brown tea brown pigment. This process is the fermentation of tea. The higher the degree of fermentation, the darker the color of the tea soup.
In fact, from the perspective of nutrition or health care functions, there is a difference between tea leaves, but the difference is not big. When you buy tea, you can choose the right tea according to your own body.
For example, people who are hot and dry should drink cool tea (green tea, etc.); those with cold constitution should drink warm tea (black tea, etc.).