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Sightseeing Corridor

Global Tea Production Regions Map

In Asia, tea-producing areas are mainly concentrated in countries such as China, India, Indonesia and Sri Lanka. The tea output of the above four countries accounts for 81% of the total tea output in Asia. China is the world's largest producer of tea, and approximately 80% of the world's green tea exports come from China. In Africa, tea-producing areas are distributed in countries such as Kenya, Uganda, Tanzania, Malawi and Zimbabwe. The tea produced in these five countries accounts for 91% of Africa's total tea output

Global tea drinking habits

Tea, as one of the world's three major healthy beverages, has left its mark all over the world. Different tea customs reflect the distinct value concepts and cultural orientations of different ethnic groups, regions and countries (for instance, in Europe, it is mainly mixed with milk and sugar for drinking; in India, there is milk tea; in Thailand, there is iced tea; in South Africa, there is Louis tea; in North Africa, there is mint tea; in North America, there is iced tea; in South America, there is yerba mate, etc.)

Tea sensory flavor wheel chart

Tea sensory flavor wheel is a concise and systematic graphical terminology framework!
Structure, which systematically classifies the sensory features humans perceive,
finally in the form of a wheel, and combined with tea sensory review actual experience,
provides a more comprehensive and systematic description corpus for the analysis and study of tea sensory features,
Green tea：As not fermented tea, the fermentation degree：Below 5%
White tea: As micro-fermented tea, the fermentation degree：5%-10%
Yellow tea: As micro-fermented tea, the fermentation degree：10%-20%
Oolong tea: As semi-fermented tea, the fermentation degree：15%-50%
Black tea：As fully fermented tea, the fermentation degree：70%-80%
Black tea: As post-fermented tea, the fermentation degree:：100%

What are the substances in a fresh tea leaf

Tea leaves contain multiple nutritional substances that are essential for the body, including water 75%, dry matter 25%, and its main chemical composition includes protein classes, enzyme classes, class-lipid classes, pigment classes, aromatic material classes, vitamin classes, teofilin classes, non-enzymatic classes, amino acid classes, sugars, and acid classes, which form the quality and flavor of tea.

What are the substances in a fresh tea leaf

Leaves, along with porcelain, are the calling card of Jiangxi to the world. Currently, Jiangxi has gradually formed three major advantageous tea-producing areas
Northeastern Jiangxi (mainly including counties such as Wuyuan, Fuliang and Shangrao);
The northwest of Jiangxi Province (mainly including Xiushui, Tonggu, Jing 'an, Lushan and other counties and districts);
Central and southern Jiangxi (mainly consisting of counties such as Zhuchuan, Gonggangshan, Shangyou, Ningdu and Zixi);
The four green teas and one black tea mainly promoted in Jiangxi are: Lushan Yunwu Tea, Wuyuan Green Tea, Fuliang Tea, Suichuan Gougunao Tea, and Ninghong Black Tea.
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