第1个回答 2013-05-28
普洱茶的分类
按压制形状分类
1.饼茶：扁平圆盘状，其中七子饼每块净重357克，每七个为一提，每筒重2500克，故名七子饼。
2.沱茶：形状跟饭碗一般大小，每个净重100克、250克，迷你小沱茶每个净重2克—5克。
3.砖茶：长方形或正方形，250克—1000克居多，制成这种形状主要是为了便于运送。
4.金瓜贡茶：压制成大小不等的半瓜形，从100克到数百斤均有。
5.香菇紧茶：压制成香菇状的普洱茶，重量约在250克之间。
6.柱茶：压制成长柱状的普洱茶，再用竹片或荀壳包扎在外面，重量小至100克，大至千克以上。
7.七子饼：圆形的茶饼通常七饼包装成一提，所以称为七子饼，重量小至25克，大至3公斤。
8.小金沱：圆形的沱茶，时尚携带、网络最为流传，重量2克。世界最小普洱茶。
9.老茶头：老茶头，也叫自然沱，是晒青毛茶中比较肥嫩的芽叶，由于嫩度高，果胶含量高，在熟茶的渥堆发酵过程中，自然卷曲或纠结成块，形成了茶头。陈年茶头紧结，发酵充分，非常耐泡,为熟茶中精华，口感汤色极佳！
按发酵工艺分类
⒈生茶 是新鲜的茶叶采摘后以自然的方式陈放，未经过渥堆发酵处理。生茶茶性较烈，刺激。新制或陈放不久的生茶有强烈的苦味，色味汤色较浅或黄绿，生茶适合饮用 长久储藏 年复一年看着生普洱叶子颜色的渐渐变深。香味越来越醇厚。
⒉熟茶 是经过渥堆发酵使茶性趋向温和， 熟普具有温和的茶性，茶水丝滑柔顺，醇香浓郁，更适合日常饮用 质量上乘的熟普，熟普也是值得珍藏的，同样熟普的香味也仍会随着陈化的时间而变得越来越柔顺，浓郁。以1973年为分界点，1973年之前没有熟茶。
The classification of pu 'er tea according to the shape classification
1. Cake tea: flat disc, which cake each net weight 357 grams, the seventh, peulthai the every seven to mention, every barrel weighs 2500 grams, therefore seven loaves.
2. TuoCha: shape with bowl size, each net weight 100 grams, 250 grams, mini-packaged each net weight 2 grams, 5 grams.
3. Brick tea: rectangle or square, 250 grams - 1000 grams, made this shape is mainly in order to facilitate transport.
4. Featuring gong tea: half a melon shape of compressed into size, from 100 grams to several hundred catties.
5. Mushroom tea: tight pressed into mushroom shape of puer tea, weighing about 250 grams.
Column 6. Tea: suppress growth of columnar puer tea, then use bamboo or bandaging xun shell outside, less weight 100 grams, to kg.
7. Seven loaves: usually seven round tea cake
8. Jin Tuo: circular TuoCha, fashionable carrying, network is the most widespread, weight 2 grams. World's smallest puer tea.
9. Old tea head: old tea, also known as natural Tuo, shai is sunning in the comparison test of bud leaf, because the tender degree is high, high content of pectin, in w pile fermentation ripe tea, natural curl or tangle into pieces, and formed the tea first. Aged tea tight knot, fermentation, very resistant to bubble, to ripe tea essence, taste looked great!
According to the classification of fermentation process
raw tea is fresh tea leaves picked lots goint in a natural way, without w pile fermentation process. Raw tea tea sex is strong, stimulation. New system or maturing soon gave birth to the tea has a strong bitter taste, the color looked shallow green, or yellow raw tea fit to drink for a long time storage year after year looking at birth