一、毛尖茶是綠茶還是紅茶

毛尖中包含了很多的品種，這就意味著毛尖可能屬于不同的(de)茶(cha)葉種類。那么毛尖屬于綠茶(cha)還是紅茶(cha)呢？

毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)中較著名的品種有古丈(zhang)毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)、白(bai)馬(ma)毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)、溈山毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)、都勻毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)、信陽毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)、大(da)庸毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)、秀山毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)、贛州上猶毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)、茅坪毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)、黃山毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)、圣地毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)、江華毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)、官莊(zhuang)毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)、岳麓毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)、車云山毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)等等。在這些毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)茶(cha)(cha)中，溈山毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)屬(shu)于(yu)(yu)(yu)黃茶(cha)(cha)，至于(yu)(yu)(yu)其(qi)余的茶(cha)(cha)葉(xie)都屬(shu)于(yu)(yu)(yu)綠茶(cha)(cha)。因此(ci)毛(mao)(mao)(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)茶(cha)(cha)不屬(shu)于(yu)(yu)(yu)紅茶(cha)(cha)，而屬(shu)于(yu)(yu)(yu)黃茶(cha)(cha)或者綠茶(cha)(cha)。

該圖片由注冊用戶"天空之城"提供，版權聲明反饋

二、毛尖泡出來的茶水是什么顏色

毛(mao)尖(jian)，沖泡出來的茶(cha)(cha)湯顏色(se)碧綠(lv)，茶(cha)(cha)葉舒張開(kai)來，慢慢沉入(ru)杯底(di)，茶(cha)(cha)葉片(pian)片(pian)勻整，柔嫩鮮(xian)綠(lv)光(guang)滑。毛(mao)尖(jian)的色(se)、香(xiang)、味、形均有獨特個性，其顏色(se)鮮(xian)潤、干(gan)凈，不含(han)雜質，香(xiang)氣高(gao)雅、清(qing)新(xin)，味道鮮(xian)爽(shuang)、醇(chun)香(xiang)、回甘。

三、毛尖泡出來為什么是紅的

毛(mao)尖煮出來茶湯為紅色(se)，可能是陳茶或(huo)是茶發(fa)生質變所導致。毛(mao)尖沖泡出來的茶湯一般顏色(se)碧綠(lv)(lv)，茶水(shui)非(fei)常清澈。陳茶經過長時間(jian)的儲存，會降(jiang)(jiang)低茶綠(lv)(lv)素(su)，還(huan)有毛(mao)尖茶中含(han)有茶黃素(su)。綠(lv)(lv)茶在存放過存中茶黃素(su)與空氣(qi)發(fa)生氧化，使茶葉變質，茶綠(lv)(lv)素(su)降(jiang)(jiang)低，茶湯變成紅色(se)。

1、陳茶

毛尖(jian)經過長時(shi)間的儲存，它所含茶(cha)綠素會(hui)因時(shi)間而逐步的降低，毛尖(jian)的茶(cha)黃素，與空(kong)氣氧化，就(jiu)會(hui)令茶(cha)湯茶(cha)變紅，很多陳(chen)茶(cha)是(shi)泡不出(chu)碧綠清澈(che)的茶(cha)湯也正是(shi)這(zhe)個原因。

2、變質茶

毛尖會(hui)(hui)發生(sheng)變質(zhi)，特別(bie)是在(zai)濕熱條件下，最容易導致茶(cha)多(duo)酚與空(kong)氣(qi)接觸，使茶(cha)黃素變成了(le)茶(cha)紅(hong)素，泡出來的茶(cha)湯自然不會(hui)(hui)是綠色，而變成了(le)紅(hong)色。