茶叶价格表。
Afternoon Tea
The name given to the British meal taken mid-afternoon, comprising finger sandwiches, scones cakes and pastries accompanied by tea. The 7th Duchess of Bedford is reputed to have given birth to afternoon tea, early in the 19th century, when she decided to take tea to stave off the pangs of hunger she suffered between lunch and dinner.
Amoy
Fulien oolong teas marketed at Amoy.
Anhwei, Anhui
One of the provinces in China where tea is grown.
Assam
A region in northeastern India, known for its robust, high quality teas characterised by their smooth round, malty flavour.
Auction
Sale of tea in an auction room on a stipulated date at a specific time. Tea auctions are held in India, Sri Lanka, Indonesia, Kenya and Malawi- these auctions only sell teas from their particular areas. The London Tea Auction, held every Monday morning (barring public or bank holidays) in the City of London is the only true international tea auction, where teas from all over the world are sold.
Autumnal
Teas harvested in autumn and touched with cool weather. The term is normally applied to teas from India and Formosa.
Ball tea
China tea compressed in a ball to protect it against atmospheric changes.
Basket-fired
Japan tea that has been cured in baskets by firing or drying.
Billy tea
Tea made by Australian bushmen in billy cans.
Bitter tea
Tea brewing method used in Cashmere. Tea is boiled in a tinned copper vessel, red potash, aniseed and salt are added before it is served from a brass or copper, tinlined teapot.
Black tea
Tea that has been fired or dried after the fermentation or oxidisation period of manufacture.
Blend
Tea taster who decides on the proportions of each different tea required to produce the flavour of a given blend.
Bohea
Tea from the Wu-i Hills in Fukien, China. Originally was applied to black China tea and to tea from Indonesia. In the 18th century Bohea (Bo-hee) was the name given to the tea drink.
Break
An amount of tea, comprising a given number of chests or sacks of tea.
Brick tea
Common grades of China and Japan tea mixed with stalk and dust and moulded into bricks under high pressure. Originally, these bricks were used by Asian travellers as convenient way of carrying the tea they need to drink and the bricks were also used to barter for other goods.
Broker
A tea taster who negotiates the selling of tea from producers, or the buying of tea for packers and dealers, for a brokerage fee from the party on whose behalf the broker is working.
Butter tea
Boiled tea mixed with salt and soda, then strained into an urn containing butter and dried ground cereal (often barley) and churned. Butter tea is served in a basin and often a lump of butter is added when serving. It was served in Tibet and then in India.
Cachar
The most common variety of India tea, produced in Cachar district of Assam.
Caddy
The name given to a tin or jar of tea, which takes its name from the Chinese or Malayan word "catty"- a term used to describe the weight of one pound of tea. In the past tea caddies were equipped with a lock and key.
Camellia sinensis
Today, the tea trade is international botanical name for the tea plant.
Caravan tea
Tea taken by camel from China to Russia in the past.
Ceylon
Blends of teas grown on the island of Sri Lanka, which takes their name from the colonial name for the island. The traditional name of Sri Lanka was readopted by the island when it became a Sovereign Republic in the Commonwealth in 1972.
Cha
The word for tea derived from the Chinese and Indian languages.
Chanoyu
Japanese tea ceremony or party.
Chest
Original tea package, normally made of wood and lined with metal foil. Originally tea chests were lined with lead.
Ching Wo
Black China tea from Fujien province.
Chop
From the Indian chapna meaning to stamp a number, mark or brand. Each break of chop of tea is marked.
Chunmee
Green China tea, said to resemble the shape of human eyebrows.
Collection
Once a plucker has filled a basket or sack with tea leaf, it is taken to a collection point where it is checked and weighed before being taken to the factory for making.
Cloning
Cuttings taken from old tea bushes to produce new tea bushes. Today most tea bushes are grown from clones or cuttings taken from older bushes.
Congou
A general term used to describe all black China teas regardless of the area in which they are grown and made.
Country Greens
A term originally used to describe China green teas, other than Hoochows or Pingsueys.
Darjeeling
A tea growing area in North India on the foothills of the Himalayas Mountains. Teas grown here take their name from the area and are said to be the "Champagne"of Indian teas. Grown at altitudes up to 7,000ft above sea level ( more than 1,291m) Darjeeling tea is known as a high-grown tea and is light in colouring with a delicate, muscatel flavour and aroma. The original tea planted in this area was grown from seeds and plants imported from China.
Darrang
Tea growing district in Assam, North India.
Dehru Dun
A tea growing area in the Uttar Pradesh State, North-west India. Some 30 estates (most of them under 50 hectares) produce green and orthodox black leaf tea.
Dibrugarh
One of the seven tea growing districts in Assam. Dickoya Tea growing district on the central massif in Sri Lanka. Teas from this area are known as high grown teas and have a full astringent flavour.
Dimbula
Tea growing district just above Dickoya, which gives its name to a blend of Ceylon teas from this area and is also used in Ceylon blends. Dimbula teas are black and characterised by their full-bodied flavour.
Dooars
A tea growing region of North India just below the Himalaya Mountains which produce full-bodied coloury teas that are ideal for blending purposes.
Earl Grey
A black China tea treated with the oil of bergamot which gives the tea a scented aroma and taste. It was said to have been blended for and named after the 2nd Earl Grey when he was prime minister of Britain by a Chinese mandarin after the success of a British diplomatic mission to China.
English Breakfast tea
A name for the tea blend which originally applied to China Congou tea in the United States of America. In Britain it was a name applied to a blend of teas from India and Sri Lanka; today it is used to include blends of black teas producing a full-bodied strong flavoured colourful tea.
Estate
A tea growing property or holding that may include more than one garden under the same managership or ownership. In the past tea estates where known as plantations.
Formosa
An island off the Chinese coast formally known as Taiwan which produces Oolong, Pouchong and black teas made by the Orthodox method.
Garden
The name originally given to tea growing plantations or estates. The Japanese cultivated tea gardens within their temples and palace grounds and had copied this idea from the Chinese. Today, the term estate has tended to replace the word garden but teas grown on such tend to identify fine harvests produced solely from that estate - hence a single estate tea. Tea garden was also used to describe London pleasure gardens in England mainly during the 18th century where tea was served to both sexes.
Government Standards
Applies to teas being imported into the United States of America which comply with the standards of purity, quality and fitness for consumption as defined by the tea examiners under the Food & Drug Administration of the USA Department of Health, Education and Welfare.
Grade
Term used to describe a tea leaf or particle size of leaf. Green Tea Tea that is withered, immediately steamed or heated to kill the enzymes and then rolled and dried. It has a light appearance and flavour.
Gunpowder
Normally a China tea, but today could be any young tea, which is rolled into a small pellet-size ball then dried. The finished tea has a greyish appearance not unlike gunpowder in colour which is how the tea gets its name.
Gyokuro
A high-grade Japanese tea produced by a special process in the Uji district of Japan. It is made from tea grown on shaded bushes. Hankerchief tea A tea which was grown on Formosa and which gets its name from the large silk hankerchiefs that Chinese tea growers used to use to collect their very fine tippy teas. High Tea The name given to a meal served late afternoon-early evening which is a mixture of afternoon tea and dinner. The meal comprises a main entree dish sometimes a pudding or dessert served with bread and butter, cakes and tea. High tea was the main meal for farming and working classes in Britain in the past. Hoochow A China green tea. Hunan One of the tea growing provinces of China.
Hyson
A type of China green tea formerly drunk exclusively in Europe and often the name given there to the tea drink. Young Hyson is this type of tea which is plucked early.
Indonesia
Producer of teas which are bright and brisk.
Invoice
The document covering a shipment of tea generally synonimous with a break or chop.
Jat
Type of tea bush normally applied to its origin. For example a tea comes from the China or Indian jat. This means that the tea bushes originated either from seeds or cuttings from China tea plants or from the indigenous Indian tea found in Assam.
Java
A tea producing island of Indonesia.
Kandy
A Ceylon tea , medium grown at altitudes between 2,000ft and 4,000ft above sea level. Teas from Kandy are also used for blending purposes.
Kangra
Valley In Himachal Pradesh, North-West India where tea is grown on some 1,200 small holdings each just a few hectares in size. Green tea production predominates.
Keemun
A fine grade of black-leaf China Congou tea produced in the Anhui province.
Kenya
An East Africa tea producing country, which produces some of the finest black teas from the African continent. Kenya teas are used for blending purposes as well as being sold as speciality tea in its own right. It is a bright coppery tea with a pleasantly brisk flavour.
Kericho
The home of the state-owned Kenya Tea Packing Factory from which the internal market is supplied.
Lakhimpur
A tea growing district in Assam, North India.
Lapsang Souchong
A black tea from China and today Formosa which is smoked giving it its smoky tarry flavour and aroma.
Malawi
African tea producer whose teas are mainly used for blending purposes as they are coloury with good flavour.
Matcha
Powdered green tea from Japan used in the tea ceremony.
Meat tea
Another term for high tea. Natural leaf Whole-leaf green tea from Japan similar to panfired but with less rolling also known as "porcelain-fired" tea.
Nuwarah Eliyah
A Ceylon tea , high grown at altitudes above 4,000ft above sea-level. The tea is light with a full citrus flavour.
Nilgiri
South Indian tea growing district, which produces black tea.
Nowgong
One of the seven tea producing districts in Assam.
Oolong
A semi-fermented or semi-green tea produced in China and Formosa.
Pan-fired
A kind of Japan tea that is steamed then rolled in iron pans over charcoal fires.
Plucking plateau
The flat top of the tea bush from which the top two leaf and bud sprouts on sprigs are plucked.
Pouchong
A kind of scented China or Formosa tea so called from the Cantonese method of packing tea in small paper packet, each of which was supposed to be the produce of one choice of tea plant.
Pruning
Selective cutting back of the tea bush, so that maintains its shape and helps to keep it productive.
Russian tea
The name given to a glass of hot tea liquor which has been poured into the glass over a slice of lemon. Sometimes sugar or honey are added. In some countries this type of tea drink is known as lemon tea. The name comes from the Russia way of taking tea.
Rwanda
An African tea producer, whose teas are used for blending purposes. Rwanda tea has a bright coppery colour and brisk taste.
Scented tea
Green semi-fermented or black teas that have been flavoured by the additions of flowers, flower petals, fruits spices or natural oils. Examples of these are Jasmine Tea, Rose Puchong, Orange Tea, Cinnamon Tea or Earl Grey.
Semi-fermented tea
Tea that has been partially fermented before being fired or dried. This tea has the qualities and appearance halfway between a green and black tea.
Sencha
The most popular variety of green tea in Japan.
Sibsagar
A tea growing district in Assam, North India.
Single Estate tea
A blend of teas from one particular estate or garden.
Smoky tea
Black tea from China or Formosa that has been smoked over a wood fire such in the case of Lapsang Souchong.
Speciality tea
A blend of teas that takes its name from the area in which it is grown; a blend of teas blended for a particular person or event, or a blend of teas for a particular time of day.
Spring teas
Formosa teas picked in the April-May season.
Souchong
A large leaf black tea. Originated in China, Souchong tea was made from a small bush whose leaves were allowed to develop to a large size.
Sumatra
A tea producing island of Indonesia.
Summer teas
Formosa teas picked in the June-September season.
Szechwan
A non-smoky black tea from China, with narrow leaves and flowery fragrance. Also a tea growing province in China.
Tannin
The name the tea trade worldwide gives to polyphenols contained in tea. Polyphenols are responsible for the pungency of tea and give its taste.
Tanzania
African tea producing country.
Tarry
The smoky aroma and taste associated with a smoked black tea such as Lapsang Souchong.
Terai
A North Indian tea growing district just below the Darjeeling district.
Tea factory
Factory where the plucked leaf is made or manufactured into black or green tea.
Tea tree
A tea bush or plant which has been allowed to return to its wild state and grow back into a tree.
Tea taster
An expert judge of leaf and cup quality tea at all stages of production, brokerage blending and final packaging.
Tip
The bud leaves on a tea bush.
Twankay
A low grade China green tea. This word was corrupted Twanky, which was applied to the men manning the ships bringing tea back from China. These ships often foundered on reaching the British coast and the bodies of Twankys would be washed ashore to be found by their widows - hence the name given to the Aladdin character "Widow Twanky" by a Victorian impresario.
Uva
A tea growing district in Sri Lanka which produces a tea of great subtlety.
Yunnen
A tea growing province in china producing a black leaf tea. Along with Assam, this region was the original site of wild tea plants. Zimbabwe Tea producing country of Africa.
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Tea Tasting Glossary茶叶审评术语表
Terms describing dry leaf
Black
A black appearance is desirable preferably with "bloom".
Blackish
A satisfactory appearance for CTC type teas. Denotes careful sorting.
Bloom
A sign of good manufacture and sorting (where reduction of leaf has taken place before firing) a "sheen" that has not been lost through over-handling or over-sorting.
Bold
Particles of leaf which are too large for the particular grade.
Brown
A brown appearance in CTC type teas that normally indicates overly harsh treatment of leaf.
Chesty
Tea tainted by inferior or unseasoned packing materials.
Chunky
A very large broken-leaf tea.
Clean
Leaf that is free from fibre, dirt and all extraneous matter.
Crepy
Leaf with a crimped appearance common to larger grade broken-leaf teas such as BOP. Curly
Leaf appearance of whole leaf grade teas such as OP, as distinct from "wiry". Even Teas true to their grade, consisting of pieces of leaf of fairly even size.
Flaky
Flat open pieces of leaf often light in texture.
Grey
Caused by too much abrasion during sorting.
Grainy
Describes primary grades of well-made CTC teas such as Pekoe dust.
Leafy
A tea in which the tea tends to be on the large or longish size.
Light
Teal light in weight of poor density and sometimes flaky.
Make
A term used to describe tea manufacture, in tea-taster"s terms a make that means a well-made tea or not true to its grade.
Mushy
Tea that has been packed or stored with a high moisture content.
Neat
A grade of tea having good ìmakeî and size.
Nose
Smell of the dry leaf.
Powdery
Fine light dust as the tea people say meaning a very fine light leaf particle.
Ragged
An uneven badly manufactured and graded tea.
Stalk and Fibre
Bits of tea bush other than the leaf which should be minimal in superior grades but are unavoidable in lower-grade teas.
Tip
A sing of fine plucking apparent in top grades of tea.
Uneven and Mixed
"Uneven" pieces of leaf particles indicating poor sorting and resulting in a tea not true to a particular grade.
Well Twisted
Used to describe whole-leaf Orthodox tea grades, often referred to as well "made"or "rolled".
Wiry
Leaf appearance of a well-twisted, thin, long leaf.
Terms Describing Infused Tea Leaf
Aroma
Smell or scent denoting "inherent character" usually in tea grown at high altitudes.
Biscuity
A pleasant aroma often found in well-fired Assam.
Bright
A lively bright appearance, which usually indicates that the tea will produce a bright liquor.
Coppery
Bright leaf that indicates a well manufactured or make of tea.
Dull
Lacks brightness and usually denotes poor tea. Can be due to faulty making (manufacture) and firing or a high moisture content.
Dark
A dark or dull colour that usually indicates poorer leaf quality.
Green
When referring to black tea it means the leaf has been underfermented or alternatively it can be leaf plucked from immature bushes and will often , when liquored, result in a raw or light liquor. Can also be caused by poor rolling during making or manufacture.
Mixed or Uneven
Leaf of varying colour.
Tarry
A smoky aroma unless a Lapsang Souchong tea which should not be there.
Terms Describing Tea Liquor
Baggy
An unpleasant taste, normally resulting from the tea being carried or wrapped in unlined hessian bags.
Bakey
An over-fired tea with the result that too much moisture has been driven off the leaf while drying.
Bitter
An unpleasant taste associated with raw teas.
Body
A liquor having both fullness and strength as opposed to being thin.
Brassy
Unpleasant metallic quality similar to brass. Usually associated with unwithered tea.
Bright
Denotes a lively fresh tea with good keeping quality.
Brisk
The most "live" characteristic. Results from good manufacture.
Burned
Taint caused by extreme over drying during manufacture.
Character
An attractive taste, specific to growth origin describing teas grown at high altitude.
Coarse
A tea producing a harsh undesirable liquor with taste to match.
Coloury
Indicates useful depth of colour and strength.
Common
A very plain light and thin liquor with no distinct flavour.
Cream
A natural precipitate obtained as the liquor cools down.
Dry
Indicates slight over-firing or drying during manufacture.
Dull
Not clear, lacking any brightness or briskness.
Earthy
Normally caused by damp storage of tea but can also describe a taste that is sometimes "climatically inherent" in teas from certain regions.
Empty
A liquor lacking fullness. No substance.
Flat
Not fresh, usually due to age of the tea tends to lose its characteristics and taste with age, unlike some wines which age, unlike some wines which mature with age.
Flavour
A most desirable extension of character caused by slow growth at high altitudes. Relatively rare.
Fruity
Can be due to overfermenting during manufacture and/or bacterial infection before firing or drying, which gives the tea an over ripe taste. Unlike wines this is not a desirable taste in tea.
Full
A good combination of strength and colour.
Gone off
A flat or old tea. Often denotes a high moisture content.
Green
When referring to black tea liquor denotes an immature "raw" character. This is mostly due to under fermenting and sometimes to under withering during manufacture.
Hard
A very pungent liquor, a desirable quality in tea.
Harsh
A taste generally due to the leaf being under withered during manufacture resulting in a very rough taste.
Heavy
A thick, strong and colour liquor with limited briskness.
High-fired
Over fired or dried, but not bakey or burned.
Lacking
Describes a neutral liquor with no body or pronounced characteristics.
Light
Lacking strength and depth of colour.
Malty
Desirable character in some Assam teas. A full, bright tea with a malty taste.
Mature
Not bitter or flat.
Metallic
A sharp coppery taste.
Muddy
A dull, opaque liquor.
Muscatel
Desirable character in Darjeeling teas. A grapey taste.
Musty
A suspicion of mould.
Plain
A liquor that is "clean" but lacking in desirable characteristics.
Point
A bright, acidic and penetrating characteristic.
Pungent
Astringent with a good combination of briskness, brightness and strength.
Quality
Refers to "cup quality" and denotes a combination of the most desirable liquoring qualities.
Rasping
A very coarse and harsh liquor.
Raw
A bitter, unpleasant taste.
Soft
The opposite of briskness. Tea lacking any "live" characteristics and is caused by inefficient fermentation and/or drying.
Stewed
A soft liquor with undesirable taste that lacks point. Caused by faulty firing, or drying, at low temperatures and often with insufficient airflow through the oven during tea manufacture or making.
Strength
Substance in cup
Sweaty
Disagreeable taste. Poor tea.
Taint
Characteristic or taste that is foreign to tea such as oil, garlic etc. Often due to the tea being stored next to other commodities with strong characteristics of their own.
Thick
Liquor with good colour and strength.
Thin
An insipid light liquor that lacks desirable characteristics.
Weedy
A grass or hay taste associated with teas that have been under withered during manufacture and sometimes referred to as "woody"
茶叶综合利用
随着科学技术的进步，茶叶除作为饮料之外，还被开发利用到食品、医药、轻工、化工、建材等领域。从而实现了茶叶的浓度加工，多次增值，提高了茶叶的经济效益，同时进一步拓宽了茶叶的科学研究领域。
茶籽含有油脂、蛋白质、淀粉、皂素、木质素等大量可以利用的物质。茶籽不但可榨取茶籽油，还可以从榨油后的茶籽饼粕中提取大量的茶皂素，剩余饼粕净化后是配合饮料的原料。茶籽油不但是在轻工、化工以及纺织工业中作为生产助剂和表面活性剂的原料；可以直接磺化，制成磺化油用于丝绸工业；可以皂化用于制皂业和印染工业。茶皂素与其他植物皂素一样，具有多样生理活性，在药理方面具有社痰消炎、镇痛止咳以及抗菌等多方面的效应。皂素水溶液对动物的红血球有破坏作用，产生溶血现象－－皂素毒性，所以，皂素不能静脉注射，只能口服（皂素不水解不被肠胃吸收）。茶皂素对冷血动物毒性较大，可作为对虾养殖时杀灭某些鱼类的清塘剂。茶皂素的表面活性现代已应用于洗涤剂或洗理香波。茶皂素石蜡乳化剂（TS-80石腊乳化剂）应用到纤维板制造业，解决了“纤维板含水率偏高”的难题。以茶皂素为主的TS－861稳泡剂在加气混凝土生产中保证了浇注的稳定性和成功率。
茶籽壳是茶籽综合利用后数量较多的副产物，它包括果壳和种壳两部份。利用茶种壳可制取在工业上有广泛用途的烤胶，它在地质、冶金、合成氨脱硫方面均有用途。
随着茶叶天然产物化学的研究，人们不断从茶叶中发现有益于人类的营养成份和药效成份。其中尤其是茶多酚类、咖啡碱、维生素等生物活性的存在，创造了许多茶的新用途和独特功能。例如：从茶叶中提取的茶多酚用于医疗保健口服液，从茶叶中提取的咖啡碱可代替人工合成咖啡碱，茶叶中撮的儿茶素杀菌能力比乙醇高100倍，从茶叶中撮的天然色素可用于糖果糕点的生产，并能用于化妆品、口红、染发剂的生产以及用作纺织和皮革工业染料。茶叶天然抗氧化剂对人员脂质同样有抗氧化降低过氧化物作用。目前，国内外许多专家学者在茶叶抗癌防癌的科学研究方面正不懈地努力探索，并取得了许多科技成果。
茶叶专业术语！
茶人必备知识·茶叶专业术语
不管是喜欢喝茶，还是从事茶行业，都有一些比较专业的术语，对于刚接触茶的朋友来说，经常会听得一头雾水。下面这些专业术语，一定要知道。
1、茶性
指口腔的刺激感。包括香和苦涩度，常用“强、弱”来形容。
2、茶质
指口感上的丰富程度。常用“厚、薄、重、淡”来表达。
3、香气
鲜叶在制作工艺中产生，分为扬、平、沉等。
4、回甘
指苦味在口中转化消失过程中产生的甜。
5、生津
指两颊、舌面、舌底、由唾液不断的涌出。
6、收敛性
品茶后，舌面和口腔四周出现的紧绷感，多为涩感的表现。
7、甘韵、甜质
是甘于甜的表达方式。
8、水性
指茶汤带给口腔的每种不同的感觉，如滑、化、活、砂、厚、薄、利。
9、层次感
指口感表现出的先后顺序。茶汤香气和滋味在口腔中转变的感觉。
10、喉韵
品茶后，茶汤带给喉咙的感觉，如甘、润、锁喉。
11、饱满
指茶汤物质丰富而带给口腔的一种充实感。
12、烟熏味
由人工烘焙时产生，并非指不好的气味，有火香味，随时间陈化，会挥发转化而产生其他香味。
13、果酸味
品茶汤时带有鲜味，像新鲜的酸果味。
14、水味
冲泡或储存不当所产生的茶水分离现象。
15、青味
杀青温度不够或时间不足而产生，严重时会有“青腥味”。
16、锁喉
品茶后，咽喉过于干燥，吞咽困难，紧缩发痒等不适感。
17、茶气
是由茶叶中有机锗与多糖类结合而溶于水产生。茶气在老茶中易出现，常表现为打嗝、身体发暖、发热、发轻汗等。
18、陈韵
经岁月陈化而产生的韵味，常在有一定年份的旧茶中易感到。
19、茶水分离
茶汤入喉，嘴里留的不是茶味，而是水气。
20、入口即化
茶汤入口，不用有意识的吞咽，自然入喉。
21、爽朗
经岁月的陈化仓储优良的茶汤入喉后，口腔爽朗，牙齿有清晰感。
22、舌底鸣泉
生津的最高境界，重点在“鸣”字，接连不断之意。
23、茶碱
茶叶中的碱类物质，一般专指茶叶碱，具有舒缓镇痛等功效；广义的茶碱是指，茶叶中的咖啡碱、可可碱和茶叶碱的统称。
24、茶多酚
茶叶中多酚类物质，是形成茶叶色香味的主要成份之一，也是茶叶中有保健功能的主要成份之一，其主要功效多大几十种。
25、茶多糖
茶多糖是一类具有一定生理活性的复合多糖具有以下多种生物活性，降血糖，降血脂，调节免疫，抗凝血，抗血栓，抗氧化等。
26、茶皂素
又名茶皂甙，是可以让茶起泡沫的物质。具有许多生理活性，如解酒护肝，抗病毒，抗过敏，减肥等。
27、茶氨酸
茶氨酸（L-Theanine）是茶叶中特有的游离氨基酸，是茶叶中生津润甜的主要成份。有舒缓神经、提高记忆力、保护神经细胞的作用。
茶叶的综合鉴定
我国是茶的故乡，做为国饮，既是老百姓熟悉的开门七件事之一，又在漫长的发展过程中，形成独特的中华茶文化，其中有不少的学问。就拿我国的茶叶种类来说,现在全国能叫得出名的就有一千多种。
茶叶的分类：
采访： 张大为（中国茶叶流通协会专业委员会 主任）：茶叶从商品上的分类可以分为红茶、绿茶、花茶、乌龙茶、紧压茶, 黑茶或黄茶、白茶。黄茶和白茶数量很少,一般在国内都见不到真正的,主要是出口.茶叶分类主要是加工来分类的,加工方法不同茶叶就不同。
因其不同的制作工艺，发展了从不发酵、半发酵到全发酵一系列不同茶类，澄绿青翠的绿茶属于不发酵茶;艳如琥珀的红茶是发酵茶;乌龙茶又有红茶的做法又用绿茶的做法;花茶是用绿茶做坯,用鲜花来窨制.黑茶也叫普洱茶,分为生普洱和熟普洱。
中国是茶叶大国，其中的一个表现就是茶的品种特别多.而名茶就是其中的珍品。
十大名茶：
西湖龙井属绿茶，以“色绿、香郁、味醇 、形美”著称，产于杭州的龙井村。
洞庭碧螺春产于苏州吴中区的洞庭山，是绿茶中的极品。
黄山毛峰产于安徽黄山，也属绿茶，状如雀舌，香如白兰。
黄山名茶众多，太平猴魁也产于此地。
六安瓜片产于皖西大别山，呈瓜子形，入药最有功效。
武夷岩茶产于福建武夷山，属半发酵茶。
安溪铁观音产于闽南安溪，是乌龙茶中的极品。
十大名茶还有产于河南信阳的信阳毛尖、产于岳阳洞庭湖的君山银针和产于安徽祁门县的祁门红茶。 不仅是名茶备受关注,有机茶的概念也深入人心.
有机茶：
有机茶是指在无污染的产地,按”有机农业”生产体系、方法生产出鲜叶,在加工、包装、运输过程中不受任何污染 ,并经”有机食品”认证机构审查颁证的茶叶.
采访：张小方（中国茶叶流通协会 理事）:有机茶从内质上它不使用农药和化肥, 还有生长调节剂, 但是从外形和口感上面它都很难区别.所以现在 消费者要选择有机茶特别要选择一个有品牌的, 而且要看一下各方面的证书,从生产加工到销售的证书,是不是具有这一条龙的证书,特别要看一下证书的原件和证书的有效期,因为它有机茶的认证，它是每年都要检测认证一次.
采访：朱丽俐（中国茶叶流通协会 理事）: 现在中国家科院茶叶研究所有机茶颁发中心为了规范市场的,它又出台了一个新的管理方法,他又给我们颁证了一个(有机茶) 柜台的编号.
了解茶叶的知识，为的是买到好茶，茶叶的好坏，主要从色、香、味、形四个方面鉴别。在选购茶叶时应该注意哪些问题呢？
新茶和陈茶：
将上年甚至更长时间采制加工而成的茶叶，称为陈茶。新茶是指当年春天从茶树上采摘并加工的鲜茶叶。
新茶和陈茶也是相对的，一般的说新茶比陈茶好，新茶有光泽，喝起来新鲜，喝起来鲜爽，陈茶没有光泽发黯，喝起来有一股陈味，那么新茶或陈茶这是一般的说指绿茶，要是六宝茶或是其它的像普洱茶，越陈越好。
春茶、夏茶和秋茶：
春茶是指当年5月底之前采制的茶叶；夏茶是指6月初至7月初采制而成的茶叶，7月以后采制的就算秋茶了。
张大为: 当然春茶最好了,因为春茶经过一冬天的积累.春茶或夏茶基本上没有什么区别。主要是开汤,就是泡,泡了以后一喝就能尝出来,那么夏茶就比较苦,特别是有一种苦涩味,那么春茶一般的就是没有苦涩味.春茶也不是越早越好,太早的茶还小,也不太好, 比较合适的是清明前后的, 那春茶是比较香,也比较醇,喝起来是最好的.秋茶呢?特别是 乌龙茶，它还是很香的，但是它不耐泡，比如说春茶能泡，平常有一个说法“七泡有余香”，它这个五泡就差不多了。
根据季节不同, 品种不同,茶叶的要求也不一样.普通消费者在买茶时，应尽量到有信誉的专业茶店，购买知名品牌的产品。
俗语说:“春喝花茶夏喝绿茶秋喝青茶冬喝红茶”,中国茶文化的精深就在于它独特的泡饮方式。
茶叶的用量：
茶叶种类繁多，茶类不同，用量各异。如冲泡一般红、绿茶，每杯放3克左右的.用量最多的是乌龙茶，要投入茶壶容积的二分之一。
泡茶时，对水和茶具都有讲究，好水要清澈甘甜，古语云：水为茶之母，器为茶之父。
水温：
冲泡绿茶宜用80~85℃左右的开水， 这样可以保持绿茶汤色、叶底的翠绿和保存茶中的维生素.冲泡花茶水温应在90~95℃左右。冲泡乌龙茶要用沸腾的开水冲泡。
张大为: 各种茶类的不同像红茶就快一点，绿茶就慢一点，像乌龙茶应该稍微快一点。
泡饮一般绿茶，先倒入少量开水，浸透茶叶称之为“润茶”，绿茶可以用“凤凰三点头”法冲泡，加开水到七八成满，先嗅后品。通常以冲泡三次为宜。
茶具：
张大为：绿茶一般用玻璃杯，用玻璃杯泡它有这样一个目的它欣赏，你比如说泡龙井，龙井你一泡它就像兰花一样慢慢地展开，你泡碧螺春，你从上边采取上投法，所谓上投法是先倒上水，然后把茶叶放，放茶叶的时候它就可以徐徐下沉，下沉过程中它就有些云雾一样，它是一种精神上的享受。
红茶和绿茶一样可以用玻璃杯，冲泡次数要少。冲泡花茶宜用盖碗、盖杯，这样可以更好地保留花茶的香气。最为讲究的乌龙茶要用紫砂壶。
张大为：泡乌龙茶一般的说应该用小壶，所谓梦沉壶，再有就是用闻香杯，用闻香杯它香气容易聚拢在一起，喝茶它有一种享受，它精神上的一种愉悦，一种愉悦感，喝的时候可以分三口把它喝下去。在品尝前，应先闻茶香，然后观汤色，乌龙茶的汤色浓郁金黄，红茶的汤色红艳明亮，绿茶的汤色翠绿清澈。 品茶对茶、水、器、环境、人、心情等都有要求，不光是指茶艺, 里面有思想和文化的内涵，所以称其为。
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张大为:目前最有情趣的就是乌龙茶，因为乌龙茶过去武夷山道那一套功夫茶，本来就是比较复杂，它做起来它很有意思，再加上茶具的变革，比如说增加了闻香杯，增加了功道杯，增加了泡茶的情趣。乌龙可以分为置茶、烫杯、投茶、注水、分茶。这种冲泡方法就是有名的“韩信点兵”。
品茶不光要讲究艺术，还要注重科学。对于饮茶的时间有不同的说法，那么什么时间喝茶对身体最有益处呢？
张大为：我们试验的结果，饭后半小时内喝一杯茶，那对于阻断致癌物质的合成是很有帮助的。
喝茶不仅能保健，它也是一种生活的艺术，品茶就是品味人生，口有余香，心有余味，回味茶香的同时也品尝到了生活的乐趣。
茶叶品鉴的通用术语有哪些？茶叶品鉴的通用术语有哪些？
从喝茶开始的那一刻，那独特的醇香就伴随着茶人生活的每一个足迹。
据说喝茶有四个层次，首先是喝，只要有味，灌上一大缸，走到哪喝到哪；其次是品，可以具体分出每个茶类，喝茶可以讲究起来；再次是茶艺，将艺术、技术融入在喝茶中，让同一价格的茶表达到最佳品质；最后是茶道，茶像极了人生，茶人交融，达到喝茶悟人生的最高境界。
比照这个标准，我们发现身边许多茶界的老司机，他们总是口吐莲花、出类拔萃，能将喝茶描绘得绘声绘色，情景交融，让人羡慕钦佩，譬如如“回甘”、“生津”、“喉韵”、“锁喉”、“收敛性”、“挂杯”等等，有时听起来云里雾里的。其实，这些概念并不神秘，今天一一为新茶友解开。
掌握下面这6个概念，你就能与喝茶高手对话切磋啦！
何为回甘？
顾名思义就是苦味在口中转化后产生甘甜的过程，所谓苦尽甘来。优质产品在饮后都会立刻喉头泛甘、而后上升扩散到整个口腔，经久不退；但回甘有强有弱、有短有长，一般来说，回甘强则优，但只要可明显感觉出来即可，这种回甘给人感觉是非常自然的；关键在于持久度如何？有些茶叶，茶香、口感等指标都表现不错，但是回甘时间短，基本上喝完就完了，此种茶的等级也不会高到哪去。
何为生津？
指口腔中分泌出唾液，包括两颊、舌面、舌底。口中生津可以解渴舒顺，滋润口腔。当亚健康状态和身体不舒服时，往往感到口干舌燥，喉头紧锁。只有健康的身体才有自然生津的能力。
好茶饮后会有明显的生津效果，即便饮完数个小时、口中之津仍是源源而出、令人感觉十分之美妙，但不是所有茶都这样，只有少数品质好的产品才会有此表现；品质越好，生津时间越为持久。倘若有幸品饮到好茶，你便会发现在饮完数个小时之后，口中都是甘香存留、津液滋生，初接触此茶，多半是久久都难以忘怀……
何为挂杯？
葡萄酒中的挂杯是指酒液在杯壁中残留的时间，酒液流得越慢，挂杯时间越长，说明酒中糖分越高。而在品茶时提到的挂杯，并非指茶汤挂在杯壁的时间，而是茶香气留在杯壁上的时间，留香时间越持久浓郁，挂杯时间越长，说明茶越好。
何为喉韵？
简单来说就是喝茶之后，茶汤给喉咙带来的感觉，例如得以滋润，解除喉咙的干涸感。因此喉韵一向最受茶友青睐，对于资深的老茶客来说，喉韵是他们品评茶叶优劣的重要条件。普洱茶的喉韵可分为甘、润、燥三方面。带有强喉韵的茶，绝大多数属于满口回甘的茶。也就是说，茶汤只有在满足了口腔内的味觉刺激之后，才能够深入到喉部甚至产生食道和胃部发热的感觉。
如果茶没有喉韵，咽下茶汤后，所有感觉完全在口腔内就结束了。所以有时我们能听到一些老茶客喝到好茶后，会指指喉咙部分说“感觉茶汤下到这里了”。
何为收敛性？
“收敛性”这三字用的人多，懂得的人少。其实收敛性跟茶的苦、涩有关，它是苦、涩味转成回甘之间的感知时间的强度。收敛性越强的茶，苦、涩味在进入口腔后被感知至消退，转成回甘的过程越短；如果收敛性弱，苦涩味在口腔内就会消退得慢或口腔一直都延续着苦涩味。
一款茶入口瞬间，苦涩味会迅速被口腔的感觉器官感知，这种感觉在口腔中会能持续多久，这就要看此款茶的收敛性了。
何为锁喉？
品茶后，咽喉感到紧缩发痒、过于干燥，吞咽困难等等不舒服的感觉，可统称为锁喉。让人有锁喉感的茶品质通常不太好，它锁住喉底、上颚发干，舌头发麻，让人难受，建议大家最好避开这样的茶。
用舌头感知茶汤的质感
通常不会喝茶的人不知道学习喝茶要从什么地方入手，其实，茶里面有几个特殊的味道。一般都可以察觉出来，那就是甘、苦、滑、涩。尤其是把两种茶叶比照着喝的时候，当中的细微差别就容易分辨了，甘甜和滑顺是所有好茶必须具备的条件之一。
好茶是甘甜的、细腻的、持久的。当然还有许多其它的感觉，让人喝起来感觉很舒服。随着喝茶年限的增长。我们会对好茶的要求提高，而忽略一些当初看来是很不好接受的苦涩。好茶始终顺滑，茶汤像自动流转于口腔，细细的、滑滑的，丰富的质感每一分子都给你留下深刻的、无形的印象。
所以总的说来，成为喝茶高手，无非就是常喝茶、多喝茶，喝着喝着就会懂得茶里的道，茶里的人生了。