There are six types of tea in the world, including green tea, yellow tea, white tea, Verdant tea, black tea and dark tea, which can be intuitively distinguished by dried tea leaf and tea soup color.
The polyphenols in tea produce oxidative polymerization under the action of the enzyme coenzyme, or the microbial microorganism in the air oxidizes the organic matter in tea, which is fermentation fermentation. The tea classification method is based on how much tea oxidation occurs during the tea manufacturing process. The catechin tea catechin is oxidized after being catalyzed by polyphenol oxidase to form oxidized polyphenolic compounds, such as theaflavins and thearubigins, and the degree of oxidation The higher, the more the formation and types of polyphenolic polymers. The catechins are colorless compounds, the dimer of the theaflavin is an orange-yellow compound, and the larger polymer thearubin dissolves in water to show a reddish brown color, so oxidation occurs during the manufacturing process The more intense the type of tea, such as black tea or heavily fermented oolong tea, the more the color of the tea soup will be orange-red. The dark brown color of Pu'er tea soup is derived from the post-fermentation process with the participation of microorganisms, which is another type of manufacturing method.
There are six types of tea in the world, including green tea, yellow tea, white tea, Verdant tea, black tea and dark tea, which can be intuitively distinguished by the dried tea leaf and tea soup color.
The polyphenols in tea produce oxidative polymerization under the action of enzymes, or the oxidation of organic matter in tea by microorganisms in the air. That is fermentation. The tea classification method is based on how much tea oxidation occurs during the tea manufacturing process. Catechins, which are oxidized after being catalyzed by polyphenol oxidase, form polyphenolic polymers in oxidized form, such as theaflavins and tea reds. The higher the degree of oxidation, the formation and types of polyphenolic polymers The more. The catechins are colorless compounds, and the two-body combination of theaflavin is an orange-yellow compound. The larger polymer tea red is soluble in water and shows a reddish brown color. Therefore, the more intense oxidation occurs during the manufacturing process. , Such as black tea or heavily fermented oolong tea, the color of tea soup will become more orange-red. The dark brown color of Pu'er tea soup is derived from the post-fermentation process with the participation of microorganisms, which is another type of manufacturing method.
The same tea tree (Camellia sinensis) can be made into green tea, black tea or oolong tea by different fermentation methods.
For example: The Varieties Of Assam Tea Trees as known as black tea, it could be also made into Green tea or oolong tea, but it’s just not good to drink and suitable, so every Varieties Of Tea Trees has its suitability, depend on it’s more suitable for making black tea or green tea, and some Varieties Of Tea Trees have more than one suitability, each type of tea tree can be made into six types of tea, but it’s not good to drink.