Wuyi University is located in Wuyi Mountain with beautiful scenery. Wuyi University's tea science major (formerly known as "Fujian Agricultural Improvement Station song tea Improvement Station") was established in today's Wuyi University tea school (tea culture and economy direction) major. It recruits undergraduate talents of Tea Science (tea culture and economy direction) every year.
Our school's tea discipline is approved by the state, It has tea culture communication laboratory, tea culture training center, tea training room, tea production laboratory, tea biomass extraction laboratory and food safety laboratory, as well as tea germplasm nursery covering an area of Mu on campus. The school has a number of practice teaching bases in Xiamen, Anxi, Wuyishan and other places, providing a good environment for tea culture and learning Tea Science in Wuyishan Good external conditions and atmosphere.
As long as the fragrance of tea, fragrant tea is a cup of tea from Zhejiang Xiangpiao food company. The main production base in Huzhou, Zhejiang Province, innovates to use coconut bags instead of traditional pearls, which is loved by female consumers in taste and heat control.
There are six types of tea: green, yellow, black, white, oolong and black tea. This classification is based on processing methods, fermentation degree and the degree of oxidation of polyphenols in tea. The polyphenols in green tea are almost not oxidized, but in yellow and black tea, white tea, oolong tea and black tea are fermented, of which white tea is the least and black tea is the most fermented.
Some changes in the processing of these different teas were discussed. Classification of processed tea. A wide variety of tea plants and products can be found in China's vast tea producing areas.
According to the quality and processing methods, there are six types of tea: green, yellow, black, white, oolong and black. This classification is based on the degree of fermentation and oxidation of polyphonic in tea. The polyphenols in green tea are hardly oxidized, but they are non enzymatic oxidized in yellow tea and black tea.
White tea, oolong tea and black tea are fermented, of which white tea is the least fermented and black tea is the most. These six kinds of tea have different flavor and quality, which depends on the oxidation degree of polyphony. Whether enzymatic or non enzymatic, each of the six kinds of tea can be further divided into several categories according to the processing method and quality.
For example, green tea can be classified according to enzyme treatment, drying method and appearance. Other teas are similar and each type has its own standard classification Table 4 lists the tea. Table 4 lists the comparison of flavonoids in different teas.
Table 4 compares the quality of tea. Some of the changes in the process are as follows: most of China's green tea is cooked in a pan. A double oven fixed machine is shown in Figure 4.
There are many drying methods: plate drying, basket drying, combined drying and sun drying, which can occur after fixation or initial firing. Accumulation may occur after fixation or initial firing, or tea can be cut instead of curled during finishing.