Since the day Shennong discovered tea leaves five thousand years ago, mellow and fragrant tea has been integrated deeply into the daily lives of the Chinese people. The Chinese socialize with friends over tea, display love and affection with tea, elevate spiritual state of mind with tea, and cultivate sophisticated personality with tea. Aside from being called the national drink of China, tea also has been named “Green Gold”.
從神農發現茶葉的那一天開始，五千年來，「香醇馥郁」的茶深深地融入中國人的生活中。中國人以茶會友，以茶寄情，陶冶情操，修身養性。被稱為「中國的國飲」的茶，又有「綠色黃金」之美名。
You will find a wide variety of tea in the market, like green tea, oolong tea, iron guanyin, etc., you might be wondering, what is the difference among them?
在市面上，你會看到有各式各樣、琳瑯滿目的茶葉，像綠茶、烏龍茶、鐵觀音等等，或許你會很好奇，究竟它們有何不同 ?
Understanding the classifications of tea is the first step to knowing tea. There are many types or names of tea, but not because of the types of tea tree. It is not because there is a green tea tree, a black tea tree or a Pu erh tea tree that produce green tea, black tea or Pu erh tea.
了解「茶的分類」是認識茶的第一步。茶有許多種類或名稱，不是因為茶樹品種的關係，並不是因為茶樹有綠茶樹、紅茶樹或是普洱樹等等之不同樹種，而製造出綠茶、紅茶或普洱茶。
The primary reason why different teas are produced is due to the difference in the manufacturing process. The most important key lies in the degree of fermentation.
最主要原因是因為茶葉製作方法的不同，而製造出不同的茶葉，最重要的關鍵點就在於「發酵程度」的不同。
The fresh tender leaves that are picked from the tea trees are called “tea green”, with a common name as “tea veggie”. After loss of some moisture in the air, it is called “wilting”. Once the remaining ingredients after loss of moisture in the tea cell oxidize with the air, this oxidation is called “fermentation”. Tea leaves must undergo good fermentation, in order to become good mellow and fragrant tea.
從茶樹上採摘下來的新鮮嫩葉稱為「茶青」，俗稱茶菜，讓它在空氣中消失一些水份就叫從「萎凋」。茶葉細胞消失部份水份後，所含的成份會與空氣產生氧化作用，這氧化作用，就稱為「發酵」。茶葉必須經過良好的發酵作用之後，才會變成味醇、香郁的好茶。
Due to the difference in the degree of fermentation, tea with all kinds of flavor and characteristics are produced. By fermentation, tea color will gradually turn from aquamarine to red. The color intensifies as fermentation increases. Tea fragrance also changes according to the degree of fermentation. Lightly fermented tea assumes the elegant flower fragrance; deeply fermented tea will change to mature fruit, sugar-roasted chestnut, or honey fragrance.
由於發酵程度的不同，就會製造出各種風味與特色的茶。經由發酵，茶湯的顏色會從原本的碧綠色逐漸變成紅色，發酵愈多 ，顏色就愈紅。茶葉的香氣也隨者發酵程度多寡而有變化，發酵較輕的呈飄逸的花香，較深的就會變成熟果香、糖炒栗香或蜜糖香。
When you begin to know tea, you have entered into the tea world. The fragrant and mellow tea is the favorite drink of Chinese. Rich and colorful tea culture has evolved, and tea has become the Green Gold that raged all over the world.
當你開始認識茶，你也就走進了茶的世界。芬香甘醇的「茶」是中國人最愛的飲品，進而發展出豐富多采的茶文化，成為風靡全球的綠色黃金.
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