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茶(cha)葉種類。那么毛(mao)尖屬于綠茶(cha)還(huan)是紅茶(cha)呢？

毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)中(zhong)較著名的品種(zhong)有古(gu)丈(zhang)毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)、白馬毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)、溈(gui)山毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)、都(dou)勻毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)、信陽(yang)毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)、大庸毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)、秀山毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)、贛州上猶毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)、茅坪毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)、黃(huang)山毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)、圣地毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)、江華毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)、官莊(zhuang)毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)、岳麓毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)、車云(yun)山毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)等(deng)等(deng)。在這些毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)茶(cha)中(zhong)，溈(gui)山毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)屬于(yu)黃(huang)茶(cha)，至于(yu)其余的茶(cha)葉都(dou)屬于(yu)綠茶(cha)。因此毛(mao)(mao)(mao)(mao)尖(jian)(jian)(jian)(jian)(jian)(jian)茶(cha)不屬于(yu)紅茶(cha)，而屬于(yu)黃(huang)茶(cha)或者綠茶(cha)。

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二、毛尖泡出來的茶水是什么顏色

毛(mao)尖(jian)，沖泡出(chu)來的茶湯顏(yan)色(se)碧綠，茶葉舒張開來，慢(man)慢(man)沉入杯底，茶葉片(pian)片(pian)勻整，柔嫩(nen)鮮(xian)綠光滑。毛(mao)尖(jian)的色(se)、香、味(wei)、形均有獨特(te)個性，其顏(yan)色(se)鮮(xian)潤、干(gan)凈，不含雜質，香氣高(gao)雅、清新，味(wei)道鮮(xian)爽、醇香、回甘。

三、毛尖泡出來為什么是紅的

毛(mao)尖(jian)(jian)煮出(chu)來茶(cha)(cha)(cha)湯為紅色，可(ke)能是陳(chen)茶(cha)(cha)(cha)或是茶(cha)(cha)(cha)發(fa)生(sheng)質(zhi)變所(suo)導(dao)致(zhi)。毛(mao)尖(jian)(jian)沖泡出(chu)來的茶(cha)(cha)(cha)湯一般顏色碧(bi)綠(lv)，茶(cha)(cha)(cha)水(shui)非常清澈。陳(chen)茶(cha)(cha)(cha)經過長時(shi)間的儲(chu)存，會降低茶(cha)(cha)(cha)綠(lv)素(su)，還(huan)有毛(mao)尖(jian)(jian)茶(cha)(cha)(cha)中含有茶(cha)(cha)(cha)黃素(su)。綠(lv)茶(cha)(cha)(cha)在存放過存中茶(cha)(cha)(cha)黃素(su)與空(kong)氣發(fa)生(sheng)氧化(hua)，使茶(cha)(cha)(cha)葉(xie)變質(zhi)，茶(cha)(cha)(cha)綠(lv)素(su)降低，茶(cha)(cha)(cha)湯變成紅色。

1、陳茶

毛尖經過長時間(jian)的(de)儲存(cun)，它所含(han)茶(cha)綠素會因時間(jian)而(er)逐(zhu)步(bu)的(de)降低，毛尖的(de)茶(cha)黃素，與空氣氧化(hua)，就會令茶(cha)湯茶(cha)變(bian)紅，很多(duo)陳茶(cha)是(shi)泡不出碧綠清澈的(de)茶(cha)湯也(ye)正是(shi)這個原因。

2、變質茶

毛尖會發生(sheng)變質，特(te)別是在濕熱(re)條件下，最(zui)容易導致茶(cha)(cha)多酚與(yu)空氣(qi)接觸(chu)，使茶(cha)(cha)黃素變成了茶(cha)(cha)紅(hong)素，泡(pao)出來的(de)茶(cha)(cha)湯自(zi)然不會是綠(lv)色，而變成了紅(hong)色。