Green tea is the earliest tea in China, and it exists for a long time. The ancients in the production of various kinds of green tea, due to the deviation in technology or some accidental events, gradually appeared different types of tea with green tea. At present, there are six types of tea in China, and the other five are all evolved from the production of green tea.
1、 The origin of yellow tea
The basic technology of green tea is to kill, knead and dry. The green leaves of the tea soup are made, so it is called green tea.
The production of yellow tea is likely to be derived from the improper process of green tea production. For example, the time of frying and steaming green tea is too long, or it is not cooled and kneaded in time after sterilization, or it is not dried and fried in time after rolling, and accumulated for a long time, the leaves will turn yellow and produce yellow leaf yellow soup. This kind of tea is very similar to the yellow tea that appeared later.
2、 The origin of black tea
When green tea is killed, the amount of leaves is too much and the fire temperature is low, which makes the color of the killed green leaves turn to dark brown green, which is similar to black; or the green tea is piled up and fermented and turned into black, which is the process of producing black tea, which is about the middle of Ming Dynasty.
Although Pu’er tea should be classified as black tea or independent as the seventh largest tea category, there is no final conclusion in tea academic circles, but Pu’er tea also belongs to post fermented tea. Especially after the emergence of wodui fermentation technology in 1974, the relationship between Pu’er tea and black tea is closer. Therefore, it is necessary to explain the origin of Pu’er tea.
Pu’er tea is mainly produced in Xishuangbanna and Simao in Yunnan Province, which was under the jurisdiction of Pu’er government in history. Therefore, Pu’er tea was named after Pu’er house.
Pu’er tea is made from large leaf sun dried green tea by post fermentation. In fact, the production technology of sun dried green tea is actually the production process of sun dried green tea at present. Therefore, some experts and scholars classify the non fermented large leaf sun green tea as green tea. The representative is Mr. Zou Jiaju, who was the president of Yunnan Tea Association for two years.
After long-distance storage and transportation or storage for several years or more, sun dried green tea will undergo slow natural post fermentation, making the soup red and fragrant. In 1974, the research on new technology of Wotou pile fermentation greatly shortened the time of post fermentation, thus produced Pu’er “ripe tea”.
Under the condition of high temperature and high humidity, combined with the role of microorganisms, the sun dried green tea can be rapidly post fermented to form Pu’er tea with red and strong soup color and aging flavor.
3、 The origin of white tea
Ancient people picked tea leaves and dried them in the sun. This is actually the original white tea. The actual white tea is made by using hairy buds and leaves without stir frying or kneading.
Modern white tea evolved gradually from three color fine buds and silver water buds of green tea in Song Dynasty. At first, it refers to the “white hair silver needle” with White Velvet hair and silver color on the surface of dry tea, and then white peony, Gongmei and Shoumei were produced.
White tea is made by picking the buds and leaves of the big white tea tree. It was first discovered in Zhenghe County of Fujian Province in the years of Xianfeng and Guangxu. The tender buds are large and numerous. It is dried in the sun. The color is as white as silver and the fragrance is good.
4、 The origin of black tea