Types and crafts of tea

Many people can't distinguish the types of tea, and they always ask me, what is black tea, what is white tea, and is Pu'er a dark tea? So I have sorted out the processing procedures and characteristics of the major teas for everyone, hoping to help you clarify your ideas and understand tea better.

Let's first show you the overall classification of the six major teas and their respective processing technology diagrams, and learn the basics.

From the attributes of the six major teas and examples of well-known teas, I will explain to everyone.

Tea is the most taboo and rude! The tea table etiquette is different for the host and as the guest.

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1. Green tea

Green leaves in clear soup, non-fermented tea.

Green tea is the earliest processed tea in the history of human tea making. Green tea can be divided into four types: dried green, roasted green, steamed green and fried green. The different drying methods are divided into sun-dried and roasted greens; the different methods of drying are divided into steamed greens and stir-fried greens.

About 70% of the tea produced in China is green tea. Among the "Top Ten Famous Teas" selected in 1959, green tea occupies six seats: West Lake Longjing, Biluochun, Huangshan Maofeng, Lushan Yunwu, Xinyang Maojian, and Lu'an Guapian. Too overbearing, right? !

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2. Yellow tea

Yellow leaves yellow soup

Yellow tea is lightly fermented tea. According to the age and tenderness of the fresh leaves, it is divided into three types: yellow bud tea, yellow small tea, and yellow big tea. The most famous processing process of yellow tea is suffocated yellow, which is also a standard for everyone to distinguish yellow tea.

Yellow bud tea is more common: whole buds, such as Junshan Yinzhen in Yueyang, Hunan, Mengding Huangya in Sichuan, and Huoshan Huangya in Anhui.

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3. Black tea

The dry tea is dark and oily in color, some with golden millet, the soup is orange or orange or red and bright, and the bottom of the leaf is red and bright.

Fermentation is a key process in the processing of black tea. There are Soochong black tea, Kung Fu black tea and broken black tea.

Souchong Black Tea: Ru Lapsang Souchong is not only the ancestor of Chinese black tea, but also the ancestor of black tea in the world.

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4. White tea

Dry tea is covered with pekoe, green leaves and red tendons, it is a micro-fermented tea.

Withering is the key process of making white tea. In recent years, white tea has just become popular among Chinese tea lovers. For the origin of white tea, only Fuding and Zhenghe are recognized by the government and the industry. Don't confuse it anymore!

The folks believe that white tea is a treasure for three years and a medicine for five years. After a long period of time, the taste of white tea becomes more mellow, and the color of the soup tends to yellow or orange.

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5. Oolong tea (cyan tea)

The bottom of the leaf is green with red borders and high fragrance.

Cyan tea, also known as Oolong tea, has both the fragrance of green tea and the mellowness of black tea. It is a semi-fermented tea. It evolved from the Song Dynasty tribute tea dragon group and phoenix cake, and was created around 1725 (the Yongzheng period of the Qing Dynasty).

Making green is a key process in the processing of oolong tea. In the process of making green leaves, the aroma of fresh leaves has undergone complex and rich changes. The original green flavor gradually changes to floral, fruity, and honey aroma, so oolong tea has a high aroma.

Making green is a special process in the initial preparation of oolong tea, also known as "shaking green".
Making green consists of alternating and repeating the two processes of shaking green and drying green.

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6. Dark tea

Dry tea is dark brown and oily in color, and the soup is brownish yellow or brown red, with a mellow taste and no bitterness.

Dark tea is a post-fermented tea, and Odui is a key process in the processing of dark tea. A large amount of bitter substances are transformed into substances with little irritation and weak bitterness, and water-soluble sugar and pectin increase, forming the unique quality of dark tea.

The most famous dark tea is Pu'er tea. In addition, Anhua dark tea in Hunan and Liubao tea in Guangxi have also shown an upward trend in recent years, and are gradually being favored by tea lovers.

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7. Other teas

With the rapid changes and growth of society, tea has also extended many reprocessed teas. Some of these teas are added with milk, and some are added with fruits, flowers, etc. to change the taste of tea.

Everyone can taste the tea they like,  and there is no specific type of tea they can only drink.

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Chinese and English word translation comparison of tea varieties

茶：tea
绿茶：green tea
红茶：black tea
白茶：white tea
花茶：scented tea
普洱茶：Pu \'er tea；Pu Erh tea；Puu Eel tea
黄茶：yellow tea
黑茶：dark tea
新茶：sincha

雨前茶：Yü-chien tea
袋泡茶：teabag
大麦茶：Mugi-cha
花草茶：Herbal tea
茉莉花茶：Jasmine tea
菊花茶：Chrysanthemum tea
普洱（砖）：Block Puerh tea
陈年普洱：Aged Pu \'er Tea
乌龙茶：Oolong Tea；Oulung Tea
武夷茶：Bohea Tea
熙春茶：Hyson Tea
 

功夫茶：Congou Tea ；Gongou Tea
屯溪茶：Twankay Tea
祁门茶：Keemun Tea
龙井茶：Loungjing tea ；Longjing tea ；Lung Ching tea； Dragon Well Tea 注：“Dragon Well”是对“龙井”这一名词的非正规翻译，不建议使用。

铁观音：Tieh-Kuan-Yin ；TieGuanYin Tea
云雾茶：Cloud mist
白毫：Pekoe 注：该单词又指印度，斯里兰卡的高级红茶。
牛舌：Cowslip
高末儿：Gunpowder
绿茶油：Camellia Oleifera
茶匙：teaspoon
茶馆：teahouse
茶壶：teapot
茶具：tea set；tea service
茶漏：tea strainer
 

茶点：tea biscuit 注：tea cake是指西人茶后餐点，不是指中国的配茶小点。
茶盘：tea tray；teaboard
茶罐：tea canister；caddy
紫砂： purple granulated； purple sand；terra-cotta
紫砂壶：purple clay teapot； purple sand teapot
茶油：tea oil
茶籽油：teaseed oil

茶道：sado；tea-making 注：“茶道”一词来自日语，所以英语采用了日语的音译“sado”，还有人将茶道译作“tea way”，显然很不正规。
茶艺：tea ceremony
品茶：tea-tasting

茶店，茶庄：翻译这一名词是只用“tea”即可，不一定必须使用“shop”和“store”。不应使用“room”和“market”这样会产生歧义的词汇。

比如“蝴蝶茗茶”（茶店）的英文可以有如下几种译法：Butterfly Tea，HuDie Tea，或HuDie’s Tea。

又如“羽惠茗茶”（茶店）的英文译法就是：Yu Hui Tea或Yu Hui’s Tea

对于“蝴蝶”这样的可转译的双音节词汇，可以转译，也可以用拼音。拼音既可以连在一切写，也可以分开书写。而“羽惠”这样的“词”则只能用拼音。使用所有格（’s）是为了防止将“蝴蝶”，“羽惠”误认为是茶叶品种，部分茶店采用带有所有格的译法。

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茶叶英语

一 制茶

1. tea bush :茶树
2. tea harvesting 采青
3. tea leaves 茶青
4. withering 萎凋
Sun withering 日光萎凋 indoor withering 室内萎凋 setting 静置 tossing 搅拌（浪青）
5. fermentation 发酵

6. oxidation 氧化
7. fixation 杀青
Steaming 蒸青 stir fixation 炒青 baking 烘青 sunning 晒青
8. rolling 揉捻
Light rolling 轻揉 heavy rolling 重揉 cloth rolling 布揉
9. drying 干燥
Pan firing 炒干 baking 烘干 sunning 晒干

10. piling 渥堆
11. refining 精制
Screening 筛分 cutting 剪切 de-stemming 把梗 shaping 整形 winnowing 风选 blending 拼配 compressing 紧压 re-drying覆火 aging 陈放
12. added process 加工
Roasting 焙火 scenting 熏花 spicing调味 tea beverage 茶饮料
13. Packing包装
Vacuum packaging真空包装 nitrogen packs 充氮包装 shredded-tea bag 碎形小袋茶 leave-tea bag 原片小袋茶
 

二：分类 classification.

According to the degree of :fermentation ,rolling, baking and tea leaf maturity :根据制造时发酵，揉捻焙火与采摘时原料成熟度来分类

Non-fermented :不发酵茶，即绿茶
Post –fermented ：后发酵茶 即普洱茶
Partially fermented 部分发酵茶，半发酵茶，即乌龙茶
Complete fermentation：全发酵茶，即红茶

再把这四大分类细分：

绿茶分为：

Steamed green tea蒸青绿茶 Powered green tea 粉末绿茶
Silver needle green tea 银针绿茶 Lightly rubbed green tea 原形绿茶
Curled green tea 松卷绿茶 Sword shaped green tea剑片绿茶
Twisted green tea 条形绿茶 Pearled green tea 圆珠绿茶
 

普洱茶分为
Age-puer :陈放普洱 pile-fermented puer:渥堆puer
 

乌龙可以分为：

White oolong:白茶乌龙 twisted oolong:条形乌龙
Pelleted oolong 球形乌龙 roasted oolong熟火乌龙
White tipped oolong:白毫乌龙
 

红茶分为：

Unshredded black tea：功夫红茶 shredded black tea:碎形红茶
 

熏花茶可以分：

Scented green tea 熏花绿茶 scented puer tea熏花普洱
Scented oolong tea 熏花乌龙 scented black tea熏花红茶
Jasmine scented green tea熏花茉莉
 

上述各类如果假如食品或香料，就成为调味茶（spiced tea）,如果加到绿茶，则成为：spiced green tea 调味绿茶，以此类推。

三：常见茶名的英译

White tipped oolong 白毫乌龙 wuyi rock武夷岩茶
Green blade 煎茶 yellow mountain fuzz tip 黄山毛峰
Dragon well 龙井 green spiral 碧螺春
Gunpower 珠茶 age cake puer 青沱
Pile cake puer 青饼 jun mountain silver needle 君山银针
White tip silver needle 银针白毫 white peony 白牡丹
Long brow jade dew 玉露
Robe tea 大红袍 cassia tea 肉桂
Narcissus 水仙 finger citron 佛手
Iron mercy goddess 铁观音 osmanthus oolong桂花乌龙
Ginseng oolong 人参乌龙茶 jasmine tea 茉莉花茶
Rose bulb 玫瑰绣球 gongfu black 功夫红茶
Smoke black 烟熏红茶 roast oolong 熟火乌龙
Light oolong 清茶 anji white leaf 安吉白茶
Liu’an leaf 六安瓜片 fenghuang unique bush 凤凰单从
Tea powder 茶粉 fine powder tea 抹茶

四. 茶具名称
 

Tea pot 茶壶 tea pad 壶垫 tea plate 茶船 tea pitcher茶盅
Lid saucer盖置 tea serving tray奉茶盘 tea cup 茶杯 cup saucer杯托
Tea towel tray茶巾盘 tea holder茶荷 tea towel 茶巾 tea brush 茶拂
Timer 定时器 water heater煮水器 water kettle 水壶 heating base煮水器底坐 Tea cart 茶车 seat cushion座垫 cup cover 杯套 packing wrap包壶巾
Tea ware bag 茶具袋 ground pad 地衣 tea ware tray 茶托 strainer cup 同心杯 Personal tea set 个人品茗组（茶具） tea basin 水盂 brewing vessel 冲泡盅 covered bowl 盖碗 Tea spoon 茶匙 tea ware 茶器 thermos 热水瓶
tea canister 茶罐 tea urn 茶瓮 tea table 茶桌 side table侧柜
Tea bowl 茶碗 spout bowl 有流茶碗

五. 泡茶程序英译

1. perpare tea ware 备具 2. from still to ready position :从静态到动态
3. prepare water 备水 4. warm pot:温壶
5. prepare tea 备茶
6. recognize tea 识茶
7. appreciate tea 赏茶 8. warm pitcher:温盅
9. put in tea 置茶 10. smell fragrance ；闻香

11. first infusion 第一道茶 12. set timer 计时
13. warm cups 烫杯 14. pour tea : 倒茶
15. prepare cups 备杯
16. divide tea 分茶
17：serve tea by cups 端杯奉茶 18. second infusion :冲第二道茶
19. serve tea by pitcher: 持盅奉茶 20. supply snacks or water::供应茶点或品泉
21. take out brewed leaves :去渣 22. appreciate leaves；赏叶底
23. rinse pot 涮壶 24. return to seat 归位
25. rinse pitcher 清盅 26. collect cups 收杯
27 conclude ；结束