中国六大茶类详解：从绿茶到黑茶的完整指南
中国茶叶分类体系由著名茶叶专家陈椽教授于1979年创立，根据茶叶品质、制作工艺和茶多酚氧化程度，将中国茶分为六大类：绿茶、白茶、黄茶、青茶、红茶和黑茶。这一分类体系至今仍是国家标准的基础。
Tea classification system in China was established by renowned tea expert Professor Chen Chuan in 1979. Based on tea quality, processing methods and polyphenol oxidation levels, Chinese teas are divided into six major categories: green tea, white tea, yellow tea, oolong tea, black tea and dark tea. This classification remains the foundation of national standards today.
绿茶 | Green Tea
不发酵茶(发酵度0%)
Unfermented tea (0% fermentation)
代表品种：龙井、碧螺春、信阳毛尖
Representative varieties: Longjing, Biluochun, Xinyang Maojian
中国产量最大的茶类，占世界绿茶贸易量的70%。加工工艺包括杀青、揉捻、干燥，保持茶叶天然绿色。
The most produced tea category in China, accounting for 70% of world green tea trade. Processing includes fixation, rolling and drying to preserve natural green color.
黄茶 | Yellow Tea
微发酵茶(发酵度10-20%)
Slightly fermented tea (10-20%)
代表品种：君山银针、霍山黄芽
Representative varieties: Junshan Yinzhen, Huoshan Huangya
通过闷黄工艺形成"黄叶黄汤"特征，分为黄芽茶、黄小茶和黄大茶三类。
Characterized by "yellow leaves and liquor" through piling process. Divided into yellow bud tea, yellow small leaf tea and yellow large leaf tea.
白茶 | White Tea
轻度发酵茶(发酵度20-30%)
Lightly fermented tea (20-30%)
代表品种：白毫银针、白牡丹
Representative varieties: Baihao Yinzhen, Baimudan
不炒不揉，自然萎凋干燥，保留白色茸毛。主产福建，具有"一年茶、三年药、七年宝"之说。
Minimally processed with natural withering and drying to preserve white hairs. Mainly produced in Fujian, known as "one year tea, three year medicine, seven year treasure".
青茶(乌龙茶) | Oolong Tea
半发酵茶(发酵度30-60%)
Semi-fermented tea (30-60%)
代表品种：铁观音、大红袍、冻顶乌龙
Representative varieties: Tieguanyin, Dahongpao, Dongding Oolong
介于绿茶与红茶之间，既有绿茶清香又有红茶醇厚，典型特征是"绿叶红镶边"。
Between green and black tea, combining freshness of green tea and mellowness of black tea. Characterized by "green leaves with red edges".
红茶 | Black Tea
全发酵茶(发酵度80-90%)
Fully fermented tea (80-90%)
代表品种：祁门红茶、滇红
Representative varieties: Keemun, Dianhong
通过萎凋、揉捻、发酵等工艺形成"红汤红叶"，世界消费量最大的茶类。
Processed through withering, rolling and fermentation to create "red liquor and leaves". The most consumed tea category worldwide.
黑茶 | Dark Tea
后发酵茶(发酵度100%)
Post-fermented tea (100%)
代表品种：普洱茶、安化黑茶
Representative varieties: Pu'er, Anhua Dark Tea
通过渥堆发酵工艺，茶叶色泽油黑，可长期存放，具有"越陈越香"特点。
Processed through pile fermentation to create dark color. Can be aged for years, developing richer flavor over time.
茶叶知识小贴士 | Tea Knowledge Tips
- 安吉白茶实际是绿茶 | Anji white tea is actually green tea
- 铁观音既是茶名也是品种名 | Tieguanyin is both tea name and cultivar name
- 大红袍是商品名非品种名 | Dahongpao is commercial name not cultivar
- 茶叶并非越嫩越好 | Younger leaves aren't always better
- 适量饮茶不会导致失眠 | Moderate tea drinking won't cause insomnia
了解中国六大茶类的区别，可以帮助您更好地选择适合自己口味和需求的茶叶。每种茶类都有其独特的工艺特点和健康功效。
Understanding China's six major tea categories helps you choose teas that suit your taste and needs. Each category has unique processing methods and health benefits.
