中国六大茶类全解析：绿茶、白茶、黄茶、青茶、红茶与黑茶的区别
茶叶分类基础 | Tea Classification Basics
中国著名茶叶专家陈椽教授于1979年根据茶叶品质、制作工艺及茶多酚氧化程度，将中国茶叶科学划分为六大类：绿茶、白茶、黄茶、青茶（乌龙茶）、红茶和黑茶。这一分类体系至今仍是国家标准的基础。
Professor Chen Chuan, a renowned Chinese tea expert, scientifically classified Chinese teas into six categories in 1979 based on quality, processing methods, and polyphenol oxidation levels: green, white, yellow, oolong, black, and dark tea. This classification remains the foundation of China's national tea standards today.
六大茶类详解 | Detailed Explanation of 6 Tea Types
1. 绿茶 Green Tea（不发酵 Non-fermented 0%）
代表品种：龙井、碧螺春、信阳毛尖
Representative varieties: Longjing, Biluochun, Xinyang Maojian
特点：通过杀青工艺阻止发酵，保留天然成分，具有"三绿"特征（干茶绿、汤色绿、叶底绿）。中国产量最大的茶类，占全球绿茶贸易量70%。
Characteristics: Fermentation is stopped by heat treatment, preserving natural compounds. Features "three greens" (dry leaf, liquor, and brewed leaves). China's most produced tea type, accounting for 70% of global green tea trade.
2. 白茶 White Tea（轻微发酵 Light fermentation 20-30%）
代表品种：白毫银针、白牡丹
Representative varieties: Baihao Yinzhen, White Peony
特点：自然萎凋，不炒不揉，保留白色茸毛。主产福建，具有"一年茶、三年药、七年宝"的美誉。
Characteristics: Naturally withered without frying or rolling, preserving white hairs. Mainly produced in Fujian, renowned as "tea in first year, medicine in third year, treasure in seventh year".
3. 黄茶 Yellow Tea（微发酵 Slight fermentation 10-20%）
代表品种：君山银针、霍山黄芽
Representative varieties: Junshan Yinzhen, Huoshan Yellow Bud
特点：独特"闷黄"工艺形成黄叶黄汤，分为黄芽茶、黄小茶和黄大茶三类。
Characteristics: Unique "smothering" process creates yellow leaves and liquor. Divided into yellow bud, small leaf, and large leaf types.
4. 青茶/乌龙茶 Oolong Tea（半发酵 Semi-fermented 30-60%）
代表品种：铁观音、大红袍、冻顶乌龙
Representative varieties: Tieguanyin, Da Hong Pao, Dong Ding Oolong
特点：介于绿茶与红茶之间，传统工艺形成"绿叶红镶边"。1725年创制，兼具绿茶清香和红茶醇厚。
Characteristics: Between green and black tea, traditional processing creates "green leaves with red edges". Invented in 1725, combining green tea's freshness with black tea's mellowness.
5. 红茶 Black Tea（全发酵 Fully fermented 80-90%）
代表品种：祁门红茶、正山小种
Representative varieties: Keemun, Lapsang Souchong
特点：完全发酵形成红汤红叶，世界消费量最大的茶类。分为小种红茶、工夫红茶和红碎茶。
Characteristics: Complete fermentation creates red liquor and leaves. The world's most consumed tea type. Divided into Souchong, Congou, and broken black tea.
6. 黑茶 Dark Tea（后发酵 Post-fermented 100%）
代表品种：普洱茶、安化黑茶
Representative varieties: Pu'er, Anhua Dark Tea
特点：微生物参与的后发酵茶，可长期存放。历史上主要销往边疆地区，有"生命之茶"之称。
Characteristics: Post-fermented with microbial activity, suitable for long aging. Historically traded to border regions, known as "life tea".
常见误区 | Common Misconceptions
• 安吉白茶是绿茶，不是白茶
• Anji white tea is green tea, not white tea
• 大红袍是乌龙茶，不是红茶
• Da Hong Pao is oolong, not black tea
• 茶叶并非越嫩越好，乌龙茶需要成熟叶片
• Younger leaves aren't always better - oolong requires mature leaves
饮茶建议 | Tea Drinking Tips
• 咖啡因敏感者避免晚间饮茶
• Caffeine-sensitive people should avoid tea at night
• 按发酵程度从低到高尝试不同茶类
• Try different teas from low to high fermentation levels
• 存放时注意防潮、避光、密封
• Store in dry, dark, airtight conditions
