Non-oxidized teas include white and green teas. Examples of oxidized teas would be Oolong, yellow, black, puerh, and dark teas. There nuances within these broad categories as well, for example, black tea is fully oxidized while Oolong tea is partially oxidized.
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趣闻：稚嫩的茶叶味道淡，多酚含量高。这些叶子和芽通常被采摘用于制作白茶，有时还用于绿茶、乌龙茶、红茶和普洱茶倾向于采摘更成熟的叶子。
Fun-Fact: Immature tea leaves are light in flavor and high in polyphenols. These leaves and buds are typically picked for white and sometimes green tea. More mature leaves tend to be harvested for oolong, black, and puerh teas.
茶的种类
（注意：这些是对茶类的笼统描述，为简短起见，省略了茶叶生产中的重要细节。）
Types of Tea
(Note: these are very generalized descriptions of these types of tea and significant detail in their production has been omitted for the sake of length.)
1绿茶
在绿茶生产过程中，必须将新鲜的绿叶暴露在高温下，中和酶并防止发生氧化-此过程称为“杀青”。
Green Tea
During green tea production, fresh green leaves must be exposed to heat, neutralizing the enzymes and preventing oxidation from taking place – a process known as “kill green”.
2红茶
在红茶生产中，新鲜的绿叶必须被氧化。该过程通过破坏茶叶细胞而引发氧化，从而导致开始氧化过程的酶促氧化反应。该过程中氧化程度发生了变化，从而导致了不同的风味特征。重度氧化的茶往往在风味和颜色上更浓烈，并表现出更多的苦味。
Black Tea
In black tea production, the fresh green leaves must be oxidized. This process is initiated by the rupturing of the cells of the tea leaf, resulting in enzymatic oxidative reactions that begin the process of oxidization. This process develops distinct flavors with variation in the level of oxidization resulting in different flavor characteristics. Heavily oxidized teas tend to be stronger in flavor and color and exhibit more bitter flavors.
3乌龙茶
制作在中国最常见的乌龙茶，茶叶需要被部分氧化。乌龙茶的风味特征可能会由于发生的不同程度的氧化和烘焙而发生很大变化。
Oolong Tea
To make oolong tea, production of which is most common in China, the leaves are allowed to partially oxidize. The flavor profiles of Oolong Teas can vary substantially as a result of the different levels of oxidization and roasting possible.
乌龙茶也经过烘烤，在此过程中，茶会在相对较低的温度下放置在烤箱中较长时间，从而乌龙茶中会产生烘烤的味道。在较低温度和较短时间下烘烤可保留淡淡的花香香气，而在较高温度下烘烤较长时间则可产生烤面包的烘烤风味。
Oolong tea is also roasted, a process during which the tea is placed in an oven at a relatively low temperature for an extended period of time, developing baked flavors in the tea. Roasting at lower temperatures and shorter periods of time preserves the light, floral aromatics while roasting at higher temperatures for longer periods of time can create toasty, roasted flavors.
4普洱茶
普洱茶有两种类型：生普洱和熟普洱。
将生普洱茶小心蒸熟并压制成饼状，然后储藏在温暖潮湿的酒窖中，随着时间的流逝，化学反应会使其成熟并风味变浓，这些茶可以陈放3-5至20年以上。
Puerh
There are two types of Puerh: Sheng Puerh and Shou Puerh.
Sheng Puerh teas are lightly steamed and compressed into cakes which are then left to age. The tea will be stored in warm, moist cellars that allow chemical reactions to mature and mellow the tea over time. These teas can be aged for periods ranging from 3-5 to upwards of 20 years.
在熟普洱茶的生产中，将茶堆成堆，然后在上面堆放一层透气的帆布，然后将水洒在茶上以促进微生物发酵并繁殖细菌。发生的酶促过程会产生热量，从而引起其他化学反应（因此，熟普洱茶有时被称为“煮熟的” 普洱茶）。通过干燥使其停止反应过程，然后蒸熟并压制成饼状，此过程可以进行约45-60天。
In the production of Shou Puerh, tea is piled into mounds over which a layer of breathable canvas is placed. Water is then sprinkled over the tea to initiate microbiological fermentation and proliferate bacteria. The enzymatic processes that occur create heat that causes additional chemical reactions (for this reason, Shou Puerh is sometimes referred to as “cooked” puerh). This process can proceed for ~45-60 days when it is stopped by drying the tea which is then steamed and shaped into cakes.
5草药茶
Tisanes通常被称为“草药茶”的流行“茶”饮料，如洋甘菊、薄荷和Rooibos，实际上根本不是茶，而是各种其他植物的花、药草和晒干的植物材料。
Tisanes
Often called “herbal teas”, popular “tea” beverages like chamomile, peppermint, and rooibos, are actually not teas at all but rather flowers, herbs, and dried plant material from various other plants(7)(8).
茶叶消费
目前，每天约有48％的美国人每天喝茶（约1.59亿人），特别是千禧一代中，其中87％的人喝茶。美国是仅次于俄罗斯和巴基斯坦的世界第三大茶叶进口国。实际上，在2018年，美国消耗了超过3.8B加仑的茶，在美国消费的茶饮中，超过75％是冰茶。
Tea Consumption
Around 48% of Americans consume tea every day (159M) – particularly millennials of whom 87% report drinking tea) and the United States is the third-largest tea importer in the world after Russia and Pakistan. (3) In fact, in 2018, the United States consumed over 3.8B gallons of tea. Over 75% of the tea consumed in the United States is iced. (3)

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