1、六大茶类审评方法六大茶类审评方法Evaluation of the Six Classifications of Tea主讲：王同和主讲：王同和 教授教授 Lectured by : Prof. Wang Tonghe翻译：翻译：温璐璐温璐璐 老师老师Interpreted by :Lulu1提纲：Outline一、评茶基础知识一、评茶基础知识 The Rudiments of Tea Evaluation二、绿茶审评二、绿茶审评 The Evaluation of Primary Green Tea三、红茶审评三、红茶审评 The Evaluation of Black Tea四、青茶审评四
2、、青茶审评 The Evaluation of Oolong Tea五、黑毛茶审评五、黑毛茶审评 The Evaluation of Primary Dark Tea六、白、黄茶审评六、白、黄茶审评 The Evaluation of White Tea & Yellow Tea2一、一、 评茶基础知识评茶基础知识 The Rudiments of Tea Evaluation1.审评内容：审评内容：1. Contents: （1）干看）干看外形外形（1）look- appearance （2）湿评）湿评内质内质（2）evaluate- inner quality 3一、一、 评茶基础知识评茶
3、基础知识 The Rudiments of Tea Evaluation2.审评程序：审评程序：2. evaluation procedure （1）把）把 盘盘（三段：上段、中段、下段）（三段：上段、中段、下段） Holding plate （2）开）开 汤汤（三素：茶量、水温、时间）（三素：茶量、水温、时间）Infusing tea（3）嗅香气）嗅香气（三嗅：热、温、冷嗅）（三嗅：热、温、冷嗅） Smelling aroma （4）看汤色）看汤色（三度：色、亮、混浊度）（三度：色、亮、混浊度） Seeing the color of soup（5） 尝滋味尝滋味（三步：吸吮、满舌、循环滚动
4、（三步：吸吮、满舌、循环滚动) Tasting（6） 评叶底评叶底（三度：嫩、色、匀度）（三度：嫩、色、匀度） Evaluating the tea leaves412345678910111205附：评茶用具 Appendix: Outfits For Evaluation1.分样盘（） plate for sample division 干评盘（） plate for dry evaluation 叶底盘（） plate for infused tea leaves2.毛茶扦样篾匾flat round split-bamboo basket for primary tea sample d
5、ivision26附：评茶用具 Appendix: Outfits For Evaluation3.乌龙茶审评杯、碗 evaluation cup and bowl for oolong tea4.精茶审评杯、碗 evaluation cup and bowl for refined tea7附：评茶用具 Appendix: Outfits For Evaluation5.毛茶审评杯、碗 evaluation cup and bowl for primary tea6.毛茶杯（半圆口）毛茶杯（半圆口） cup for primary tea(half round) 精茶杯（锯齿口）精茶杯（锯齿
6、口） cup for refined tea(saw tooth) 8附：评茶用具 Appendix: Outfits For Evaluation7.小天平小天平 balance8.砂时计砂时计 sand timer9.保温瓶保温瓶 vacuum flask 10.戥称戥称 scale11.汤杯（汤杯（） soup cup 滤网（滤网（） filter net 汤匙（汤匙（） spoon12.电热水壶电热水壶 electric kettle 78.91011129（一）、把盘：（一）、把盘：（三层：面张、中段、下脚）（三层：面张、中段、下脚）干看茶样时，首先查对样茶、茶类、花色、名称、产地等
7、。干看茶样时，首先查对样茶、茶类、花色、名称、产地等。然后扦样：毛茶然后扦样：毛茶250-500g、精茶、精茶200-250g 手执样盘缺口角作前后左右的回旋转动，使茶有次序地分手执样盘缺口角作前后左右的回旋转动，使茶有次序地分布，后再将茶通过上下颠簸收拢集中呈馒头形，分上中下三布，后再将茶通过上下颠簸收拢集中呈馒头形，分上中下三层：层： Holding plate:Pick up samples: primary tea250-500g, refined tea200-250g Put your hand on the nick of the plate, and make it rotat
8、e It can be divided into 3 layers:10上（上段茶、面装茶）上（上段茶、面装茶）粗长轻飘身骨差粗长轻飘身骨差* Upper coarse, long *中（中段茶、腰档，肚货）中（中段茶、腰档，肚货）细紧、重实比例大好细紧、重实比例大好* Middle fine, tight and heavy, *下（下段茶、下身茶）下（下段茶、下身茶）碎、片、末多则做工品质差碎、片、末多则做工品质差* Lower broken, powdered* 根据三层茶比例及品质情况，对样评定干茶外形等级。根据三层茶比例及品质情况，对样评定干茶外形等级。We can evaluate
9、 the grade of dry tea according to the proportion and quality of the 3 layers.11（二）、（二）、开汤开汤（三要素：茶量、水温、时间）（三要素：茶量、水温、时间）Infusing tea 开汤俗称：泡茶或沏茶开汤俗称：泡茶或沏茶Infusing tea is also called making tea.1、先洗净杯碗，准确称取、先洗净杯碗，准确称取3g茶放入评茶杯里，再茶放入评茶杯里，再注入注入150ml沸水，浸泡沸水，浸泡5min后倒出茶汤进行审评。后倒出茶汤进行审评。1. Wash the cup and bo
10、wl clean, put 3g tea into the evaluation cup, and pour 150ml boiling water. After 5min, pour out the tea liquor and evaluate.122、不同茶叶、不同茶叶冲泡方法冲泡方法Brewing methods for different tea 1）、 绿、红茶（国际规定）及白茶和花茶：3g茶、150ml沸水、5（其中绿茶4min），茶水比为1：501) green tea, black tea, white tea and scented tea: 3g tea, 150ml b
11、oiling water, 5(or 3, 5) The ratio of tea to water is 1:502）、乌龙茶： 5g茶、110ml沸水、5（或2、3、5），茶水比为1：22 2) oolong tea: 5g tea, 110ml boiling water, 5(or 2, 3, 5) The ratio of tea to water is 1:22 13 3）、压制茶： 一般冲泡方法的：3g茶、150ml沸水、7， 茶水比为1：50 煮渍法： 5g茶、250ml沸水、510， 茶水比为1：80 3) compressed tea: the common method:
12、 3g tea, 150ml boiling water, 7 . The ratio of tea to water is 1:50 the boiling method: 5g tea, 250ml boiling water, 510. The ratio of tea to water is 1:8014（三）、香气（三）、香气（三嗅：热、温、冷嗅）（三嗅：热、温、冷嗅）1、嗅香方法分为：热嗅：分辨缺陷；温溴：分辨优次；冷嗅：分辨持久。、嗅香方法分为：热嗅：分辨缺陷；温溴：分辨优次；冷嗅：分辨持久。 Smelling aroma 1. The methods: Hot: disting
13、uish the defects Warm: distinguish superior teas from inferior ones Cold: distinguish how long the aroma will last2、注意事项：、注意事项：（1）审评前不要抽烟，不擦香脂、香水，不用香皂洗手等，预防外界干扰。）审评前不要抽烟，不擦香脂、香水，不用香皂洗手等，预防外界干扰。（2）日本和我国少数收购站，用竹筷夹叶嗅香。）日本和我国少数收购站，用竹筷夹叶嗅香。 2. Notes: Dont smoke, and dont wash hands with perfumed soap to
14、avoid outside interruptions. (2)In several purchasing center of Japan and China, people smell fragrance by bamboo chopsticks.15（四）、看汤色（四）、看汤色（色度、亮度、混浊度）（色度、亮度、混浊度） 汤色又称：水色、汤门或水碗 要及时看：因茶汤中的成分和空气接触后很容易发生变化，汤色随汤温下降逐渐变深。 Seeing the liquor color We should see the liquor color promptly, because the color
15、will change easily. The liquor color will darken with the drop of temperature.16 （五）、尝滋味（五）、尝滋味（吸吮、满口、循环滚动）（吸吮、满口、循环滚动）1、茶汤入口分三个步骤：吸吮、满口、循环打转后再咽下。、茶汤入口分三个步骤：吸吮、满口、循环打转后再咽下。2、茶汤温度：、茶汤温度：70适适宜宜4555 40。温度高，口麻木；温度低，迟钝，温度高，口麻木；温度低，迟钝，同时溶解物析出，汤味不协调。同时溶解物析出，汤味不协调。3、注意事项：审评前异食刺激性食物，如：辣椒、葱蒜、糖果，不宜抽烟，、注意事项：审评前
16、异食刺激性食物，如：辣椒、葱蒜、糖果，不宜抽烟，以保持味觉灵敏度。以保持味觉灵敏度。 Tasting 1. It is divided into 3 steps when the soup is in your mouth:suck in, mouthful, circulate and rotate, then swallow. 2. The temperature of liquor:70 appropriate 4555 40. Your mouth will numb when temperature is too high and will be dull when too low.
17、 3. Notes: Dont eat hot pepper, allium vegetables, candy, and dont smoke.17（六）、评叶底（六）、评叶底（三度：嫩、色、匀度）（三度：嫩、色、匀度） 靠视觉和触觉：把茶渣全部倒入叶底盘或杯盖的反面或白色搪瓷漂盘里，将叶张拌匀、铺开，观察内容：1、老嫩度，色泽度，均匀度及有无掺杂。2、柔软度、弹性、厚薄、平突、壮瘦。 Evaluating the infused tea leaves empty the infused tea leaves into the plate or the inner side of bowl
18、cover, spread them out, hold them steadily and evaluate. Evaluation: Tenderness, evenness, color, intact or broken. Elasticity, thickness, flat or swelled, bold or thin18二、绿茶审评二、绿茶审评 Evaluation of green tea我国的精制绿茶以外销的珍眉为大宗；其次是珠茶；我国的精制绿茶以外销的珍眉为大宗；其次是珠茶；还有少量蒸青绿茶。眉茶和珠茶除部分以地名茶原籍出口还有少量蒸青绿茶。眉茶和珠茶除部分以地名茶原籍
19、出口外，主要还是根据各地眉茶品质特点，实行定量定质拼配成外，主要还是根据各地眉茶品质特点，实行定量定质拼配成号码茶，对国外销售。号码茶，对国外销售。Chunmee green tea, for sale abroad, tops No. 1 of the refined green tea and gunpowder tea comes next.According to Chunmee green tea and gunpowder teas place of origin, quality, and characteristics, theyll be sold abroad by dif
20、ferent grades.19The refined green tea products in China are mainly as follows: Chunmee green tea, Hyson, and YoungHyson and Sowmee, etc. 我国的精制绿茶产品有珍眉、贡熙、针眉、雨茶、秀眉等。20花 色Varieties等 级Grades商品茶代号Code of commercial tea外形特征Appearance & Characteristics特珍（三个级）Special Chunmee green tea (3 grades)特 级Extra 一级
21、1st二级 2nd4102293719370细嫩、紧直，匀齐，锋苗显，fine & tender, tight & heavy, even细紧、重实，匀整，有锋苗tight & slender, heavy body, even紧结、尚重实，匀整，少锋苗tight, heavy body fairly, even1、眉茶鉴评、眉茶鉴评我国外销眉茶各花色品种及其等级都有自己对应的茶号，见表我国外销眉茶各花色品种及其等级都有自己对应的茶号，见表11。1.The Evaluation of Chunmee green teaChunmee green tea for export has diffe
22、rent varieties, grades and codes. Table 11.21花 色Varieties等 级Grades商品茶代号Code of commercial tea外形特征Appearance & Characteristics珍眉（四个级）Chunmee green tea (4 grades)一级 1st二级 2nd三级 3rd四级 4th不列级Not listed936993689367936630063008紧结、壮实，尚匀整tight, sturdy, fairly even尚紧、粗实，尚匀整fairly tight, coarse & bold, fairly
23、 even稍粗松a little bit coarse & loose粗松coarse & loose粗松，质轻，带朴梗coarse & loose, light22 出口眉茶各花色品种茶代号及外形特征（续一）出口眉茶各花色品种茶代号及外形特征（续一）Different varieties, grades and codes of Chunmee green tea for export1、雨茶、雨茶YoungHyson（共二个级（共二个级two grades）分分一一 级级1st、二、二 级级2nd2、秀眉、秀眉Sowmee（四个级（四个级four grades）特特 级级extra、一、一
24、 级级1st 、二、二 级级2nd 、三、三 级级3rd3、凤、凤 眉眉Fengmei4、特贡、特贡Tegong（二个级（二个级two grades）特）特 级级extra 、 级级1st5、贡熙、贡熙Hyson（三个级（三个级three grades）一）一 级级1st 、二、二 级级2nd 、三、三 级级3rd ，不列级，不列级Not listed23珍眉系列1 Chunmee green tea 141022AA41022AA叶底叶底 infused leaves 9371AAA9371AAA叶叶底底infused leaves 24 眉茶形状顾名思义，条索应似眉毛的形状，这是决定其外形
25、规格的主要因子。眉茶色泽以绿润起霜为好。 内在品质：汤色以黄绿明亮清澈，香气以香纯透清香或熟板栗香高长，滋味以浓醇鲜爽、回味带甜，叶底以芽多叶软、厚实、嫩匀的为好。 Chunmee green tea is in the shape of eyebrow. Quality: It tastes mellow, aromatic, refreshing and sweet. And itd better that the infused tea leaves should be soft, thick, tender and even.25 眉茶是由炒青绿毛茶经再加工而成的产品，主要是物理变化，
26、在外形上较初加工茶规格化、标准化、商品化；在内质上变化不太大，主要是香味趋向于调和性与一致性。* Chunmee green tea is the product reprocessed from the fried primary green tea. Its mainly about physical change, so that Chunmee green tea will be much more commercialized. 26Gunpowder tea can be divided into 4 categories through refining of fried pri
27、mary green tea: gunpowder tea, Young Hyson, broken tea, and Sowmee. 2、珠茶鉴评、珠茶鉴评The evaluation of gunpowder tea 珠茶是由圆炒青毛茶（1级）经精制整形后分为：珠茶、雨茶、碎茶、秀眉四大类花色。其中，宛如珍珠的圆形茶称为珠茶，等级珠茶外形特征及贸易代号见表12。27表42 不同等级珠茶贸易茶代号与外形特征 Table 4-2 Code Name and Appearance for Different Grades of Gunpowder Tea 等 级Grades外形特征Appeara
28、nce & Characteristics贸易茶代号Code name of commercial tea特特 级级extra一一 级级1st二二 级级2nd三三 级级3rd四四 级级4th五五 级级5th不列级不列级 not listed圆结重实，光滑，墨绿光亮Round & tight, smooth,圆结尚重实，墨绿round & fairly tight,较圆结，墨绿泛黄，色欠润fairly round & tight, black yellowish green尚圆，黄绿稍暗fairly round, dark yellowish green尚圆欠结实，色暗黄fairly round
29、, lack of tightness, dark yellow粗圆，色枯coarse & round, dry扁圆，枯黄 flat & round, dry yellow3505937293739374937594759575 28珠茶系列1 Gunpowder Tea 13502珠茶珠茶二级二级Grade 2nd3502叶底叶底 infused leaves 3503珠茶珠茶三级三级Grade 3rd3503叶底叶底infused leaves 29 珠茶外形要求颗粒紧结、滚圆如珠，匀整重实；色泽以墨绿、深绿光润为好。 内质汤色以黄绿明亮，香高味醇的为好。 叶底嫩度评比芽头与叶张匀整，以有
30、盘花芽叶或芽头嫩张比重大的为好。 Its required that gunpowder tea should be tight, round, even and heavy. The liquor color, should taste sweet & mellow. Itd better that the infused tea leaves should be with the tender buds and uniformed tea leaves. 30The Evaluation of Steamed Green Tea3、蒸青绿茶审评、蒸青绿茶审评31目前我国蒸青绿茶有恩施玉露和
31、普通蒸青两种。前者保留了我国传统蒸青绿茶制法，外形如松针，紧细、挺直、匀整，色泽绿润，香清持久，味醇爽口，属名茶规格。普通蒸青色泽品质要具备三绿，即干茶墨绿、汤色碧绿、叶底青绿。 There are 2 types of steamed green tea in China now, namely, Jade Dew and the common steamed green tea. The former retains Chinas traditional processing methods. High quality of the common steamed green tea sho
32、uld include 3 elements: dry tea looks greenish black, its liquor color is jade green, and the infused tea leaves look bluish green.32 日本蒸青绿茶分高、中、低三档，共9级。各级茶的嫩度相当于我国各级炒青绿茶的水平，见表13。外形比较碎。高档茶带嫩茎，中、低档带嫩梗，下档茶有较长的梗朴。* The steamed green tea is divided into three grades, top, middle and low, with 9 levels i
33、n total. 33表13 各等级蒸青绿茶的外形特征Table 1-3 Appearance of Different Level Steamed Green Tea档次Grade级别Level外形特征Appearance & Characteristics相当于炒青级别（嫩度）Grade that is equal to fried green tea (tenderness)高档High gradeEE级（超超特 EE LevelE 级（超特）E LevelS 级（特）S Level细嫩，紧直，光润，尚嫩绿fine & tender, tight & heavy, smooth, fai
34、rly tender green 较细嫩，紧、直、光，墨绿fairly fine & tender, tight & heavy, bright, black green尚嫩，较紧直，深绿fairly tender, tight and heavy, dark green特级extra一级1st二级2nd34档次Grade级别level外形特征Appearance & Characteristics相当于炒青级别（嫩度）Grade that is equal to fried green tea (tenderness)中档Middle grade低档Low grade一级1st二级2nd三级
35、3rd四级4th五级5th六级6th条尚紧直，黄绿稍深fairly tight & heavy, 尚紧直、有扁条，黄绿fairly tight & heavy, flat leaves, yellowish green粗松尚直有扁条，黄绿稍枯coarse & loose, flat leaves, a little dry yellowish green直形扁片状straight, and flat flakes粗松尚直扁片状coarse & loose, straight & flat粗松朴片coarse & loose, coarse leaf三级3rd四级4th五级5th六级6th七级7
36、th级外beyond grade35 日本蒸青绿茶开汤鉴评方法：The Japanese steamed green tea evaluation: 称取代表性的茶样3.0g各3份(分别用于审评香气、汤色和滋味)放入鉴评碗中，按 7秒冲泡一只茶的速度加开水，约2min时，用网匙(18目)捞取叶底，靠近鼻嗅香气，反复数次，持续5min后，滤去叶底审评汤色与滋味。判断香气时必须结合汤热时和汤冷时的情况综合判定。* Weigh three tea samples of 3.0 g. Put them into the bowl, and pour boiling water. After 2 min
37、, fish the infused leaves up by wire-screen spoon, and smell closely for several times. After 5 min, evaluate the liquor color and its taste. 36 日本感官审评茶叶时大都不评叶底，只有少数茶类要审评叶底，如碾茶和红茶。对中国茶的审评较重视叶底。日本对蒸青绿茶的断碎不十分讲究，但注意原料嫩度；不怕香、味带“生青气”，忌“栗香”；汤色、叶底青绿受欢迎，讨厌色黄。 The infused tea leaves are seldom evaluated in J
38、apan, only a small number of tea are evaluated, such as rolled tea and black tea. Japanese people dont put much emphasis to the broken conditions of steamed green tea, but to its tenderness; and they dont care much about whether it tastes astringent or not. 37三、红茶审评The Evaluation of Black Tea1、工夫红茶鉴
39、评The evaluation of Gungfu Black Tea 工夫红茶是中国特有的，主要有十大工夫红茶。十大工夫红茶。 祁红、滇红、川红、宁红、宜红、湖红、浙红，以及福建的政和红、坦洋红和白琳红。 There are mainly 10 types: Qihong, Dianhong, Chuanhong, Ninghong, Yihong, Huhong, Zhehong, as well as Zhenghe, Tanyang, Bailin black tea in Fujian Province .38十大工夫红茶十大工夫红茶的品质特点：的品质特点：The Quality C
40、haracteristics of Ten Gongfu Tea 祁红祁红鲜醇带甜、蜜糖香（祁门香）鲜醇带甜、蜜糖香（祁门香）Qihong fresh and mellow with sweet taste 滇红滇红茶肥壮重实、金毫特多茶肥壮重实、金毫特多Dianhong fat and bold, heavy川红川红紧结壮实、美观、橘糖香紧结壮实、美观、橘糖香Chuanhong tight and sturdy, beautiful with orange aroma宁红宁红紧结、叶底开展、有红筋稍短碎紧结、叶底开展、有红筋稍短碎Ninghong tight, stretched infus
41、ed tea leaves 宜红宜红细紧有毫、香甜纯似祁红细紧有毫、香甜纯似祁红Yihong slender, tippy and as fragrant & sweet as Qihong39 湖红湖红“湘红湘红”、紧结重实；、紧结重实； 浙红浙红细紧、挺直、带有花香；细紧、挺直、带有花香； 闽闽-政和红：大茶政和红：大茶外形近似滇红、条小、色黑；外形近似滇红、条小、色黑； 小茶小茶细紧、香似祁红但不持久；细紧、香似祁红但不持久； 闽闽-坦洋红坦洋红条索细薄而飘、带白毫，叶底光滑；条索细薄而飘、带白毫，叶底光滑； 闽闽-白琳红白琳红条细长弯曲、多白毫、带颗粒状；条细长弯曲、多白毫、带颗粒状；
42、 Huhong tight and heavy Zhehong slender, tight, and straight, with flower fragrance. Zhenghe: Big tea similar to Dianhong in appearance, small and black; Tanyang slender, thin, with white tips Bailin slender, curved, and grainy.40正山小种Zheng Shan Xiao Zhong41CTC红碎茶 Black Broken Tea422、红碎茶审评、红碎茶审评The E
43、valuation of Black Broken Tea （1）品质要求：（国际市场）品质要求：（国际市场）The Quality Requirement: (International market) 外形：外形： 规格：分明、有一定重实度和净度规格：分明、有一定重实度和净度; 颗粒：匀颗粒：匀正、洁净正、洁净; 色泽：乌黑或带褐红色、油润。色泽：乌黑或带褐红色、油润。内质：内质： 香味：鲜、强、浓，中有和性（忌：陈、钝、香味：鲜、强、浓，中有和性（忌：陈、钝、淡）汤色：红艳明亮淡）汤色：红艳明亮 叶底：红匀鲜明叶底：红匀鲜明Appearance:Specification: clear,
44、 heavy, cleanGrains: even, cleanColor: jet black or with brown red Characters: Aroma: fresh, intense, strongLiquor color: brightly red Infused Tea Leaves: evenly red and bright 43（2）审评方法The Evaluation Method 红碎茶审评以内质的汤味、香气为主，外形为辅。 开汤审评取茶样3g，150ml沸水冲泡5min。英国则采用140ml或1/4品脱(即142ml)的标准容量杯子，每杯茶样重量为2.8g或2
45、.85g，冲泡时间6min，到时将茶汤倒入瓷碗中，叶底由杯中翻倒在杯盖上。审评时一般不加牛奶，有些拼配商在审评时加牛奶。 3g tea samples, infuse 150ml boiling water for 5min. In Britain, they adopt 140 ml or 142 ml container cup, 2.8 g or 2.85 g tea sample. After 6 minutes, pour the liquor into a china bowl and then put infused leaves onto the cover. 44四、成品青茶
46、审评四、成品青茶审评The Evaluation of Oolong Tea青茶在市场上习惯称乌龙茶。按产地分为福建青茶、广东青茶和台湾青茶。由于产地、品种和制法不同，各地青茶品质又各有特点。就福建来说，又有南北之分，闽北以传统式加工方法多浓香型乌龙茶，闽南以改进式加工方法多清花香（绿汤）型乌龙茶。* Oolong tea is divided into Fujian Oolong tea, Guangdong Oolong tea and Taiwan Oolong tea according to their production place. Oolong tea from differ
47、ent production places boasts its own characteristics. Take Fujian Oolong tea for example, people from northern part of Fujian produce oolong tea with strong flavor in traditional ways, while improved processing method is used to produce flower-flavored oolong tea in southern part.45铁观音Tie Guan Yin46
48、闽北闽北-水仙水仙Shuixian in northern Fujian 47黄金桂黄金桂Huang Jin Gui 48武夷肉桂武夷肉桂Wu Yi Rou Gui491、青茶审评的方法有两种：The Evaluation of Oolong Tea 审评顺序：观外形嗅香气-看汤色尝滋味评叶底。（1）传统法：使用110mL钟形杯和审评碗，冲泡用茶量为5g，茶与水之比例为1:22。（2）通用法：使用150mL的审评杯和容量略大于杯的审评碗，冲泡用茶量3g，茶与水之比为1:50。 The evaluation order: observe appearance smellaroma look at
49、 liquor color taste evaluate infused tea leaves (1) Traditional way: Using 110ml bell-shaped cup and evaluation bowl, 5 g tea sample, the ratio of tea to water is 1:22. (2) Universal way: 150ml evaluation cup and bowl, the volume of bowl should a little bigger than that of cup. 3g tea sample, the ra
50、tio is 1:50. 502、香味类型：The types of Aroma 大致可分为四大类型：（1）细腻花果香型这是青茶中品质最好的一类，其品质的最大特点是具有类似水蜜桃或兰花的香气，滋味清爽润滑，大多用春茶和秋茶制作。如广东潮安凤凰单枞、福建安溪铁观音。 Four types: (1) Refined Flower & Fruit Fragrance Its the best quality of oolong tea. It is mostly processed from spring tea and autumn tea, such as Fenghuang Danzong i
