茶叶种类 Tea Type
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中国茶 Chinese tea
主要分为六大类：绿茶、白茶、黄茶、青茶（乌龙茶）、红茶和黑茶。这些分类主要依据茶叶的制作工艺和茶多酚氧化程度的不同。
Chinese tea is traditionally classified into six major categories: green tea, white tea, yellow tea, oolong tea (also known as qing tea), black tea (hong tea), and dark tea (hei tea). These classifications are primarily based on differences in processing methods and the degree of oxidation of tea polyphenols.
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绿茶 Green Tea
不发酵茶，保留了茶叶的天然色泽和大部分的营养成分。绿茶的特点是清汤绿叶，具有清香或熟栗香，滋味鲜醇。代表:龙井、碧螺春、黄山毛峰、信阳毛尖等。
Unfermented Tea
Green tea retains the natural color of the tea leaves and most of their nutrients. It is characterized by a clear liquor and green leaves, with a fresh aroma or roasted chestnut scent, and a brisk, mellow taste.
• Notable Varieties: Longjing (Dragon Well), Biluochun, Huangshan Maofeng, Xinyang Maojian
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白茶 White Tea
轻微发酵茶，制作过程相对简单，保留了茶叶的天然香气和滋味。白茶的特点是毫色银白，茶汤黄亮，滋味鲜醇。
代表:白毫银针、白牡丹、寿眉等Slightly Fermented TeaWhite tea undergoes minimal processing, preserving its natural fragrance and flavor. It is known for its silvery-white hairs, bright yellow liquor, and delicate, refreshing taste.• Notable Varieties: Baihao Yinzhen (Silver Needle), Bai Mudan (White Peony), Shoumei
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黄茶 Yellow Tea
轻微发酵茶，制作过程中经过闷堆工序，使茶叶略带黄色，汤色黄亮。黄茶的特点是黄叶黄汤，香气清悦，味厚爽口。代表:君山银针、蒙顶黄芽、霍山黄芽等.
Lightly Fermented Tea
During processing, yellow tea undergoes a special sealing and smothering step, resulting in slightly yellow-tinted leaves and a golden-yellow brew. It features a gentle aroma and a rich, smooth taste.
• Notable Varieties: Junshan Yinzhen, Mengding Huangya, Huoshan Huangya
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青茶/乌龙茶 Oolong Tea
半发酵茶，发酵程度介于绿茶和红茶之间。乌龙茶的特点是外形条索粗壮，色泽青褐，茶汤橙黄或金黄，香气馥郁芬芳，花香明显。
代表:铁观音、大红袍、武夷岩茶等.Semi-Fermented TeaOolong tea falls between green and black tea in terms of oxidation. It has tightly rolled or twisted leaves, with a greenish-brown hue. The liquor ranges from orange to golden yellow, and it is celebrated for its rich, floral aroma and layered flavors.• Notable Varieties: Tieguanyin, Da Hong Pao, Wuyi Rock Tea
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红茶 Black Tea
全发酵茶，茶叶经过全氧化，色泽红艳，汤色红艳，滋味醇厚。红茶的特点是红汤红叶，具有甜花香或蜜糖香。
代表:祁门红茶、滇红、正山小种等.
Fully Fermented Tea
Black tea undergoes complete oxidation, producing bright reddish leaves and a reddish-brown liquor. It is known for its mellow, full-bodied taste, with floral or honey-like sweetness.
• Notable Varieties: Keemun Black Tea, Dianhong, Zhengshan Xiaozhong (Lapsang Souchong)
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黑茶 Dark Tea
后发酵茶，茶叶经过长时间的渥堆发酵，具有独特的陈香和醇厚的口感。黑茶的特点是色泽黑褐，汤色橙黄至暗褐色，有松烟香。代表:普洱茶、安化黑茶、六堡茶等.
Post-Fermented Tea
Dark tea goes through prolonged microbial fermentation (known as wo dui), resulting in a rich, earthy character and aged aroma. It has a dark brown appearance and produces liquor that ranges from amber to deep brown, often with a smoky or woody scent.
• Notable Varieties: Pu’er Tea, Anhua Dark Tea, Liubao Tea