Classification of Chinese Tea-s.pptVIP

Classification of Chinese Tea Introduction of Chinese tea The origin of Chinese tea Referring to chinese tea, it can be traced back to the ancient times, and it was flourished in the Tang dynasty and the Song dynasty. We can say, the events of tea in other countries in the word directly or indirectly are basically spread out from china. China is the homeland of tea, and tea have become the national drink. Why do we have tea? In china, tea has a very long history and have formed the chinese culture. Meanwhile, tea is helpful to our body, than it is loved by many people. Chinese tea ceremony Beautiful tea set Classification of Chinese Tea three categories: Basis the color or the process Basis the season Basis the growth environment Eight steps of brewing tea 1.Wash the cups 2. Put the tea in the teapot 3. Pour boiling water 4. Shave the foam 5. Put the tea into the cups 6. Finally pour some tea 7. Enjoy the tea 8.Drinking Basis the color or the process Green Tea Yellow Tea White Tea Qing Cha Black Tea HongCha Dark Tea HeiCha Green Tea Process： Non-fermented Ferment degree is zero Famous： Long Jing Tea Westlake tea/ Dragon well Biluochun Tea DongTing Green Spiral Features： the green color, the strong fragrance, aromatic taste and beautiful shape. Green Tea---Long Jing Tea Hangzhou West Lake The picture shows one of ten views of the West Lake-” Inquiring about tea at Dragon Well ” “龙井问茶 ” Tea farmers are picking tea Yellow Tea Process： Slight Fermentation Ferment degree is 10-20% Famous： 黄山毛尖 Yellow mountain fuzz tip 君山银针 Jun mountain silver needle Features： gentle ,fresh , nutty, slightly hickory flavour. Multiple infusion: first infusion is the most fragrant , second the sweetest and third the strongest Yellow Tea--- Yellow mountain fuzz tip Anhui Huangshan Mountain Plant Yellow mountain fuzz tip White Tea Process： Light Fermentation Ferment degree is 20-30% Famous： White Peony 白牡丹 Anne Ji White Leaf 安吉白茶 Feature： cl