下载后可任意编辑 中国茶叶分类 中国茶叶的大分类通常还是根据制作工艺来划分为主的绿茶、黄茶、白茶、青茶（乌龙茶）、红茶、黑茶。制作工艺直接影响到茶叶的相关发酵程度。 具体茶叶分类及相关代表，可以参照如下 绿茶 主要制作过程采摘，萎凋，揉捻，杀青，干燥 品质特征清汤绿叶，新奇为关键，不发酵茶 按杀青不同分四类 1）炒青代表品牌龙井，碧螺春，金眉 2）烘青闽烘青，浙烘青为主，代表品牌黄山毛峰 3）晒青云南，四川，陕西地为主 4）蒸青日本为主，代表品牌玉露 Green Tea Main process of manufacture: plucking, withering, twisting, fixation (inactivation), backing Main characters: Green leaf and light soup, the key point is fresh, non-fermented tea Divided to four kinds by different ways of fixation (inactivation): 1) Roasted ----- Representative Tea: Long jing, Bi luo chun, Jin mei. 2) Backed ----- Representative Tea: Huangshan maofong 3) Sun withering: ----- Mainly in Yunnang, Shichuan, Shangxi provinces 4) Steamed: ----- Mainly in Japan, representative Tea: YuLu 红茶 主要制作过程萎凋，揉捻，发酵，干燥下载后可任意编辑 品质特征红汤红叶，香味甜醇，纯发酵茶 种类 1）工夫红茶代表有滇红，祁红，闽红 2）小种红茶正山小种，烟小种 3）红碎茶 Black Tea Main process of manufacture: plucking, withering, twisting, fermentation, backing Main characters: Red leaf and red soup, deep flavor, fully fermented. Different kinds: 1) Congou ----- Representative Tea: Yunnan red tea, Keemum tea (Qihong), Minghong 2) Souchong ----- Representative Tea: Lapsang ( 拉 普 山 ), Smoked Lapsang 3) Broken Black 乌龙茶（青茶） 主要制作过程晒青，做青，杀青，揉捻，干燥 品质特征汤色金黄，绿叶红边，半发酵茶（做青属发酵步骤） 种类 1）闽南乌龙铁观音，色种 2）闽北乌龙武夷岩茶（大红袍，水仙，肉桂），建欧水仙 3）广东乌龙凤凰水仙，单枞 4）台湾乌龙冻顶乌龙下载后可任意编辑 Oolong Tea Main process of manufacture: plucking, rolling, fixation, twisting, backing Main characters:...
