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Classification of Tea in the World

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Classification of Tea in the World Classification of Tea in the World Classification ddddddddecddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddcedddddddd ddddddddecddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddcedddddddd ddddddddecddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddce ddddddddecddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddce dddddddd dddddddd ddhc ddhc dd dd ddhc ddhc dd dd ddhc ddhc dd dd ddhc ddhc dd dd ddhc ddhc dd dd ddhc ddhc dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Chinese system Japanese system dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Non-fermented Tea dd dd dd dd dd dd dd dd dd dd Green Tea dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Rolling ―――――→ Drying ――――――――――――――――→ dd dd dd dd → Steaming ――――→ dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd （緑茶） dd dd dd dd dd dd dd dd （緑茶） dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd → dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Light Post-Heating dd dd dd dd dd dd dd dd dd dd Yellow Tea dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd ――――→ Light Rolling ――→ Drying → → Drying ―→ Post-heating dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Fermentation dd dd dd dd dd dd dd dd （黄茶） dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd fermented Tea dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd → Panning ― dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Post-Heating Black colored tea （後発酵茶） dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Rolling ―――――→ Drying → ――→ Drying → dd dd dd dd ――――→ dd dd dd dd Fresh dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Fermentation dd dd （黒茶） dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Tea dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd White Tea dd dd dd dd Light dd dd Leaves dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd ――→ Drying ――――――――――――――――→ dd dd dd dd ――――→ dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd （白茶） dd dd dd dd Fermentation dd dd dd dd dd dd dd dd dd dd Semi-fermented Tea dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd （半発酵茶） dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Blue Tea dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd → Withering → Parching → Rolling ―――→ Drying ――――――――――――――――→ dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd （青茶） dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Fermented Tea dd dd Black Tea dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Rolling ―→ Fermentation→Drying ――――――――――――――――→ dd dd dd dd → dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd ddg ddg cdd （発酵茶） cdd ddg （紅茶） ddg cdd cdd ddg ddg cdd cdd ddg ddg cdd cdd ddg ddg cdd cdd ddg ddg cdd cdd dddddddd dddddddd cddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddcedddddddd cdddddddd cddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddcedddddddd cdddddddd dddddddd dddddddd cddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddcedddddddd cdddddddd cddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddcedddddddd cdddddddd There are different systems of tea classification in tea（Oolong tea）or fermented tea（Black tea）, the China and Japan. Chinese tea is basically divided leaves are withered, rolled, and incubated for 5 to 20 into six groups: Lu-cha（Green tea, 緑茶）, Huang- hours without applying high temperature. During cha（Yellow tea, 黄茶）, Hei-cha（Black colored tea, this step, so called fermentation process, oxidizing 黒 茶 , not Black-tea）, Bai-cha（ White tea, 白 茶 ）, enzymes are especially active and change tannin Qing-cha（Blue tea, 青茶）and Hong-cha（Red and other substances in raw leaves to the oxidized colored tea, 紅茶, implied Black tea）. forms. As a result, the color of the leaves become On the base of method of processing Japanese typically brown or red and their taste and aroma system classifies tea to three groups:Non-fermented enhanced as in Black tea and Oolong tea. tea, Semi-fermented tea and Fermented tea. In this Green tea, Oolong tea and Black tea can be text, we used Japanese classification system in produced from all of tea cultivars by each addition to one more term, post-heating fermented manufacturing process. Of course, among cultivars, tea. we know the difference in amino acid and tannin The critical aspect is the way of activation of contents. Generally, the leaves containing much oxidizing enzymes（e.g. polyphenol oxidase and amino acid and small quantity of tannin are suitable peroxidase）contained in the leaves. During for green tea. Varieties rich in tannin, on the other fermentation procedure, oxidizing enzymes become hand, are very good for Black tea and Oolong tea. In active, result in changing the color of tea from green view of this, breeders for Green tea, Oolong tea, and to brown. Black tea intensively produce many cultivars. Green tea, non-fermented tea, is manufactured by Taste of post-heating fermented tea has a marked the following procedures. After being plucked, fresh bitterless. After tea leaves are plucked, panned, leaves of tea immediately treated with high dried, they are pile up during a few weeks（post- temperature（100 ℃ in the steam method or 300-350 heating fermentation）and finally dried. This type of ℃ in the pan-fired method）in the factory in order to tea tastes characteristically an odor like lactic acid inactivation of oxidizing enzymes of leaves.
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