新茶友认识茶-基础篇/New Tea Friends Recognize Tea-Basic Chapter

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茶在历史人文中是“琴棋书画诗酒茶”，在平民百姓生活里是“柴米油盐酱醋茶”，它是中国人生活不可或缺的一部分。
0 E. ^% ^) m, TTea is an indispensable part of the life of Chinese people in the history and humanities of "Qin, Qi, calligraphy, painting, poetry, wine and tea", and in the life of the common people, "Chai, rice, oil, salt, sauce and vinegar tea".

👉茶叶的分类：
" ^8 W6 s! h3 b( G8 S3 z* Y) ^Classification of tea:
/ A8 P7 X* n" E, w" [  l' O( v绿茶：如龙井、碧螺春等，清汤绿叶，未经发酵。
5 N  P: ~/ |9 O4 j6 b- C& B2 z红茶：像祁门红茶、正山小种，全发酵，茶汤红亮。
乌龙茶：例如铁观音、大红袍，半发酵。
7 B8 y( x. E: i( `' [; `! O白茶：白毫银针、白牡丹等，轻微发酵。
黑茶：如普洱、安化黑茶，后发酵。
Green tea: such as Longjing, Biluochun, etc., clear soup green leaves, without fermentation.
# }& I) J! P: P" P! D( H) f/ rBlack tea: like Qimen black tea, Zhengshan race, full fermentation, red tea soup.
" \, A8 Y  a6 j5 h; i1 LOolong tea: such as Tieguanyin, Dahongpao, semi-fermented.
; K$ W; e8 w- q: J. GWhite tea: Baihao silver needle, white peony, etc., slightly fermented.
& o- t& I% M: M: d8 L  X0 x0 `' wBlack tea: such as Pu'er, Anhua black tea, post-fermentation.

👉茶叶的制作工艺：
0 c+ a' W0 P2 ATea production technology:
4 v$ L$ L0 l/ K( n7 h8 ~% r3 \从采摘、萎凋、杀青、揉捻、发酵到干燥等多个环节，每个环节都影响着茶叶的品质。
7 \5 A6 o- d& b( p$ vFrom picking, withering, weeding, kneading, fermentation to drying and so on, every link affects the quality of tea.
) f, o# r, |7 ^: t* A, B6 X2 D2 K
👉茶叶的品鉴：
$ U& n8 n) i) YTasting Notes of Tea:
1 s7 U- x0 b" ^# f6 x6 g观其形、闻其香、品其味，从色泽、香气、滋味、汤色和叶底等方面来判断茶叶的好坏。
Look at its shape, smell its aroma, taste its taste, from color, aroma, taste, soup color and leaf bottom to judge the quality of tea.

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👍👍👍好帖，正好用的到