Some tea beginners often say: "This longjing tea is so weak and tasteless, why is it worth this money?" Sometimes tea is obviously more expensive, but tea tastes very weak, especially for some friends who like to drink strong tea,it is indeed a great annoyance.
In order to answer this question, first we clarify two concepts called "fullness" and "intensity" of tea soup. The so-called'fullness' of the tea refers to the thick and light feeling of the tea soup entering the mouth. It can also be called tension, which refers to the substance in the tea soup. Good tea must be rich in substance, but not few The main influence factor is amino acids.
We understand "fullness," then "intensity."Thick and light are generally related to the brewing time, the amount of tea, etc., but there is no absolute correlation with the degree of fullness."Fullness" is determined by the nature of tea, and "concentration" as long as more tea or more bubble for a while can be solved!I I often get a light but full tea soup.The so-called light and thick, is the real sense of the light and thick tea?The better the tea, the more and more balanced the content of the tea, and the more mellow and full of flavor.
Tea that is neither bitter nor strong is not good tea, is it true? Isn't it good tea if the tea tastes so weak? Here is the absolute answer, no, absolutely not.
What affects the taste of tea?
First of all, from the perspective of tea itself, the contents of tea have a very important influence on tea soup. The main factors affecting the taste and taste of tea are as follows:
Tea polyphenols determine whether the tea is astringent; caffeine affects the bitterness of the tea soup; theanine affects the sweetness and freshness of the tea.
1.The cause of the bitterness of tea
Many tea friends think that tea leaves have a bitter taste, so they can attribute tea leaves to the rank of strong taste. In fact, bitter taste substances and irritating astringent substances are the main components of tea soup, and tea leaves themselves have a bitter taste is a normal phenomenon. It cannot be said that the bitter and astringent taste of tea means that it has a strong taste.
Tea contains tea polyphenols and caffeine. These two substances are the main source of bitterness and astringency in tea. Therefore, as long as it is tea, it will have a bitter taste. However, the bitterness and astringency in a good tea is only a moment fleeting, and will not stay on the taste buds for too long. After the bitterness disappears, it will return to sweetness and produce body fluid. Drinking it makes people happy.
2.The causes of sweetness of tea
The freshness and sweetness in tea soup are dominated by the sweet substances and refreshing substances in tea. The sweet substances contain soluble sugar substances and some amino acids, such as glycine, alanine, and serine. The free amino acids in the fresh and refreshing substances are partly included in the sweet substances, so the fresh and sweet taste in the tea soup is accompanied.
Furthermore, although the sweet substance is not the main flavor of tea, when its content is high, it can weaken the bitterness and astringency in the tea soup to a certain extent. This is one of the reasons why some teas have low bitterness and astringency and obvious sweetness.
3.Why is the tea soup sour?
In addition to the taste and feelings mentioned above, some people may have experienced the sourness of tea when they drink tea. Is this sourness good or bad?
The acids in tea mainly include amino acids, organic acids, gallic acids and so on. The sour taste of tea is caused by the sour substances in tea.
Sour taste can be divided into normal and bad according to the situation. If the tea has a sour taste due to fermentation, processing technology, and storage, the sourness is relatively heavy, and the tea soup tastes uncoordinated over time. It can be judged that the tea is not good; but if the sourness is extremely low and does not affect the overall taste, The taste is more coordinated and can also be regarded as a normal sour taste.
To sum up, the intensity of tea soup is closely related to the content of tea leaves, so how should the intensity of tea be defined?
Most people determine the intensity of tea based on the taste, rather than fixed data.
Assessing the quality of tea is not simply a matter of making bubbles and tasting. It needs to combine factors such as raw materials, technology, storage, and brewing methods to make a more objective judgment.
The content of tea will affect the taste of tea soup, but the brewing time and method of tea are also important factors. You can refer to Why does your tea taste different from others'?
What kind of tea does the tea in the picture belong to? green tea? Oolong tea? After reading this article, come and guess.
Oolong tea, also known as semi-fermented tea and fully fermented tea, has many varieties. It is a tea category with distinctive Chinese characteristics among several major teas in China.Green tea is a kind of tea that has not been fermented. It is also a famous tea in China's history.
Oolong tea is not green tea.
Different degrees of fermentation
Oolong tea is a tea of excellent quality that is produced after picking, withering, shaking, frying, rolling, baking and other processes. It evolved from the tribute tea dragon group and phoenix cake in the Song Dynasty, and was created around 1725 (in the Yongzheng period of the Qing Dynasty). After tasting, the cheeks remain fragrant and the aftertaste is sweet and fresh. The pharmacological effects of oolong tea are prominently manifested in the decomposition of fat, weight loss and bodybuilding. It is called "beauty tea" and "fitness tea" in Japan.
Green tea is unfermented tea, which refers to the use of new leaves or buds of the tea tree, without fermentation, and the process of finalizing, shaping, and drying to make tea. The color and luster of the finished product and the tea soup after brewing preserves the green style of fresh tea leaves, and contains tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients.
Different processing techniques
1, green tea
Fixation plays a decisive role in the quality of green tea.Through high temperature, the characteristics of enzymes in fresh leaves were destroyed, and the oxidation of polyphenols was prevented to prevent the leaves from turning red.At the same time evaporates part of the moisture in the leaves, making the leaves soft, for rolling shape to create conditions.With the evaporation of water, the low-boiling aromatic substances with grass gas in fresh leaves evaporate and disappear, thus improving the aroma of tea leaves.
Rolling is a process used to shape green tea.Through the use of external force, the blade is made to knead and break light, roll into strips, the volume is reduced, and easy to brew.At the same time, some tea juice extrude and adhere to the leaf surface, which also plays an important role in improving the tea taste concentration.Green tea rolling process has a cold and hot kneading.
Dry for the purpose of evaporating water and finishing the shape to give full play to the aroma of tea.Drying method, there are drying, drying and drying three forms.Green tea drying process, generally after drying, and then Fried dry.Because of rolling tea, water content is still very high, if directly Fried dry, it will soon form into a lump in the frying machine pot, tea juice easy to bond pot wall.Therefore, the tea is dried first to reduce the water content to meet the requirements of wok frying.
There are two kinds of sunlight withering and indoor withering.Sunlight withering, also known as sun green, allows fresh leaves to send out part of the water, and makes the material in the leaves moderately transform to reach the appropriate fermentation degree;Indoor withering is also known as "cool green", allowing fresh leaves to wither naturally indoors is also a common method of withering oolong tea.
It is the key to making oolong tea.After the withering tea leaves have been shaken for 4-5 times, a series of biochemical changes have taken place in the fresh leaves, forming the unique characteristic of "green leaves red edge" on the bottom of oolong tea and the unique aroma of oolong tea.
(3) Stir Fixation
The stir fixation destroys the tea enzyme in tea, prevents the leaves from turning red, and makes the green taste of tea fade away and the tea aroma emerge.
It is a modeling step, that is, tea leaves are made into balls or cords to form the shape and structure of oolong tea.
It is dried to get rid of excess water and bitterness, and baked until the tea stem is broken and crisp, with pure smell, making tea fragrant and high alcohol.
Different quality characteristics
Oolong tea is fat, strong and even, with a sandy green color, a strong aroma, a light floral and fruity fragrance, and a mellow and sweet taste.
Green tea has not been fermented, and the color and tea soup of the finished product preserve the green color of fresh tea leaves, and the distinctive feature is the clear soup and green leaves.
Oolong tea is a kind of tea unique to China. It is mainly produced in the three provinces of Fujian, northern and southern Fujian, Guangdong and Taiwan. Sichuan, Hunan and other provinces also have a small amount of production.
The range of green tea is extremely wide. Henan, Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Shaanxi (South Shaanxi), Hunan, Hubei, Guangxi, and Fujian are the main green tea producing provinces in my country.
Effect of different
Oolong tea, after fermentation, contains higher tannic acid composition, compared with green tea, more conducive to digestion, fat elimination, weight loss, detoxification and so on.
Green tea is not fermented tea, tea polyphenols content is high, strong convergence, has a significant refreshing, digestion, decrease internal heat, heat relief and other effects.
In short, Oolong tea is not green tea. Although the Tie Guan Yin Clean Aroma is emerald green, its production process is still oolong tea.
There are many differences between the two, but both are famous historical teas in China and each has its own advantages!
Now you know what kind of tea the tea in the picture belongs to? If you are not sure, welcome to discuss or email to me.
Chinese tea has a long history, and a variety of tea varieties, colorful, competing, like a garden in spring, make the mountains and rivers more enchanting.Chinese famous tea is the treasure in a vast sea of many varieties of tea.At the same time, Chinese famous tea enjoys a high reputation in the world.
In different periods, there are various theories about the top ten famous Teas in China:
In 1915, The Panamanian International Exposition listed Tanyang Gongfu, Biluochun, Xinyang Maojian, West Lake Longjing, Junshan Yinpin, Huangshan Maofeng, Wuyi Rock tea, Qimen Black Tea, Duyun Maojian and Lu 'an Guapian as the top ten famous teas in China.
In 1959, China's "Top Ten Famous Teas" competition listed Xihu Longjing, Dongting Biluochun, Huangshan Maofeng, Lushan Cloud Tea, Lu 'an Guapian, Junshan Yinzhen, Xinyang Maojian, Wuyi Rock tea, Anxi Tieguanyin and Qimen Black tea as the top ten famous teas in China.
In 1999, "Liberation Daily" listed Jiangsu Biluochun, West Lake Longjing, Anhui Maofeng, Luan Guapian, Enshi Yulu, Fujian Tieguanyin, Fujian Silver Needle, Yunnan Pu'er Tea, Fujian Yuncha, and Jiangxi Yunwu Tea as China's top ten famous teas.
In 2001, the Associated Press and the "New York Daily" listed Huangshan Maofeng, Dongting Biluochun, Mengding Ganlu, Xinyang Maojian, West Lake Longjing, Duyun Maojian, Lushan Yunwu, Anhui Melon, Anxi Tieguanyin, and Suzhou Jasmine as the top ten names in China tea.
In 2002, "Hong Kong Wen Wei Po" listed West Lake Longjing, Jiangsu Biluochun, Anhui Maofeng, Hunan Junshan Yinzhen, Xinyang Maojian, Anhui Qimenhong, Anhui Melon, Duyun Maojian, Wuyi Rock Tea, and Fujian Tieguanyin as China's top ten names tea.
All kinds of tea:
Lu An Gua Pian is a national historical tea and one of China's top ten classic green teas. Lu'an Gua Pian (also known as Pian Cha) is a special type of green tea. Picked from the local unique varieties, the tea leaves are shaped like melon seeds through the unique traditional processing technology after pulling, removing the buds and tea stalks.
Xihu Longjing tea is distributed on the beautiful mountains beside the West Lake. It is surrounded by lakes and mountains, the climate is mild, with clouds and fog all the year round, and abundant rainfall. In addition, the soil structure is loose and the soil is fertile. The roots of tea trees are deep and leafy, and they are green all year round.
Anxi Tieguanyin is one of the famous oolong teas in my country. Anxi Tieguanyin tea is produced in Anxi County, Quanzhou City, Fujian Province. Anxi Tieguanyin tea has a long history and is known as the king of tea. According to reports, Anxi Tieguanyin tea originated in the Yongzheng period of the Qing Dynasty (1725-1735). Anxi County is mountainous, the climate is warm, the rainfall is plentiful, the tea trees grow lush and there are many varieties. Anxi Tieguanyin tea can pick four teas a year, including spring tea, summer tea, summer tea and autumn tea. The best tea quality is spring tea.
The main producing areas of Xinyang Maojian are high mountainous and shallow mountainous areas in the west of Xihe District, Xinyang City, Henan Province. In the reign of Emperor Guangxu of the Qing Dynasty (1903-1905), Cai Zuxian, who was formerly the leader of the Qing government's anti-smuggling in Xinyang and a member of the Old Tea Company, proposed to open mountains to grow tea. A tea master named Yu was invited from Anhui to help guide the cultivation and production of tea trees.
Dongting Biluochun tea is produced in Dongting Mountain, Taihu Lake, Wuzhong District, Suzhou City, Jiangsu Province. Dongting Mountain is located on the shore of Taihu Lake, with a mild climate, fresh air and full of clouds and mist. It is a unique environment for tea trees to grow. In addition, the picking is fine and the workmanship is exquisite, forming unique quality characteristics.
Wuyi Rock Tea is an oolong tea, known as the king of tea, and is produced in Wuyi Mountain, Fujian. Tea trees grow in the crevices. Wuyi Rock Tea has the fragrance of green tea and the sweetness of black tea. It is the best Chinese oolong tea. Wuyi Yancha is a semi-fermented green tea, and its production method is between green tea and black tea. The famous Da hong pao is well-known in the world.
Qimen black tea, the famous black tea, is produced in Qimen County, Anhui Province, China. The local tea varieties are high-yielding and high-quality. They are planted in fertile red-yellow soil, and the climate is mild, the rain is sufficient, and the sun is moderate, so the leaves are tender and rich in water-soluble substances.
Taiping Houkui, a traditional famous tea, belongs to green tea. It is produced in Taiping County, Anhui Province and has a long-standing reputation. Its shape is two leaves embracing buds, flat and straight, naturally stretched, and pekoe is hidden. It has the reputation of "Hou Kui has two pointed ends, neither scattered nor warped nor curled". In 2004, won the title of "Green Tea King" at the International Tea Expo.
Pu erh tea is divided into raw tea and ripe tea.Raw tea refers to all kinds of Yunnan tea (cake tea, brick tea, tuo tea, cake tea is the earliest) that are fresh and aged in a natural way after being picked and processed without artificial "fermentation" or "Wodui" treatment.
Huangshan Maofeng tea originated in the Guangxu period of the Qing Dynasty. The production of Huangshan tea is quite fine. The picking period is recognized from Qingming to Lixia. The buds and fresh leaves must be selected and the production process is rigorous.
Chinese tea has a long history, and the famous tea is a treasure among many varieties of tea. Famous teas are divided into traditional famous teas and historical famous teas. Therefore, China's "top ten famous teas" have been said in various ways in the past. The famous teas listed in this article have been ranked among China's top ten famous teas. Do you agree? Welcome to discuss.
Tie Guan Yin Tea, the Representative of Oolong Tea .The named of tie guan yin is also know as ti kuan yin, iron buddha or iron goddess of mercy. It is a type of oolong tea from Anxi in the Fujian Province, China. Tie guan yin is not only the name of tea, but also the name of tea tree varieties. Tie guan yin oolong tea uses green tea’s finishing technique as well as black tea’s fermenting skill, so it is a semi-fermented tea between green tea and black tea.
The history of tie guan yin tea can be dated back to the year 1725 in Qing Dynasty. So it is often called tieguanyin 1725. In 1741, Emperor Qianlong got this tea and he liked it very much. He looked at the tea leaves that are dark and firm, heavy like iron, taste flavorful and looks beautiful, like "guanyin", so the tea was named "tieguanyin". Due to excellent quality, unique fragrance, tie guan yin has spread throughout southern fujian, northern fujian, guangdong, Taiwan and other oolong tea areas.
Tieguanyin comes from Anxi county which is mountainous. Anxi is a subtropical monsoon climate with mild climate, abundant sunshine , rainfall, light , heat and water resources. It has four distinct seasons, large temperature difference between day and night, obvious seasonal changes, and relatively low temperature, high humidity and foggy climate characteristics, which provide superior conditions for the growth of Tieguanyin and the formation of excellent quality. What is even more rare is that Anxi is close to the sea, but it has a barrier between mountains and is not affected by the sea breeze. Throughout the microclimate zone, the tea area is hazy all the year round, with fresh air and no pollution. This unique ecological environment is more conducive to the growth of Tieguanyin and the formation of excellent quality.
Varieties of Tie Guan Yin Tea
If you consider this Chinese oolong tea by roasting level you may find three subtypes:
Qing Xiang (clean aroma or a lightly roasted), this variety of tie guan yin with a light green jade color. The aroma and taste are flowery making it closer to a green tea.
Nong Xiang (strong aroma or heavily roasted), This variety of tie guan yin is warm, complex, yet less flowery in essence. This variety uses traditional baking techniques to achieve the final product.
Yun Xiang (yun aroma or moderately roasted), this variety of tie guan yin combines the floral aroma and the exquisite taste from the previous ones.
What is the process of making Tieguanyin tea?
Tea making process.
Tieguanyin tea's harvesting technology is special, not picking very young shoots, but picking 2-3 leaves of mature new shoots, commonly known as "Banjhi-plucking ", which means that the leaves have all been unfolded and formed when they are planted.
The processing includes sun withering, tossing，rolling, picking.
Tie Guan Yin Tea Benefits
Tie guan yin tea is rich in nutrient substance. Tie guan yin tea is high in amino acids, polyphenols and antioxidants. The tea also contains vitamins, particularly vitamin C, and other components such as calcium, fluorine, iron, magnesium, manganese, phosphorus, potassium and zinc.
Dinking tie guan yin tea helps improve your sluggish digestion. Stomach aches and acid reflux may be soothed by a good cup of tie guan yin tea after your meal.
Weight loss is the combined effort of a healthy diet and exercise. And the caffeine in tie guan yin tea helps your feel energized and build momentum as you exercise.
Polyphenols and antioxidants in tie guan yin tea would play an important role in helping to improve your heart health.
Tie Guan Yin Tea Brewing
To brew tie guan yin tea, yixing clay teapot or porcelain gaiwan is suggest for brewing tool.
Brewing in Chinese Gongfu Way:
Serving size: 3 grams.
Water: 150ml with temperature of 95℃–100℃.
5 steeps: rinse, 15s, 25s, 35s, 45s, 55s.
Lu An Gua Pian,or called Lu'an Melon Seed Tea ,the name is derived from the shape of the processed tea leaves, which are flat and oval and resemble a melon seed.It is one of the best Green teas, comes from Lu An County in An Hui, China. Lu An Gua Pian has the highest nutritional level among all green tea.The most careful picking and processing makes the elegant fragrance, bright soup and mellow taste.
Lu An Gua Pian is a bit unique among green teas. Unlike most green teas which use the new buds in making tea, Lu'an Melon Seed Tea uses the second leaf on the branch, the tea leaves are left to mature on the bush longer, allowing it to develop a more complex flavor and nutritional profile.
It is one of the top ten Chinese famous teas. Its high quality and refreshing taste make it win the China Tea Award in 1982 and China Food and Drink Award in 1988.
The historical origin of Lu An Gua Pian
Lu An Gua Pian has a long history and it can date back to the Tang Dynasty. It was first recorded in The Classic of Tea, which was the first book about general tea knowledge. The records describing it as a "Superior Tea". In the Ming dynasty, it was widely used to prevent sunstroke by the Chinese, and was described as a top-grade tea in Agriculture Encyclopedia, written by a well-known scientist Xu Guanqi. It was also a type of gong cha (tribute tea) to the imperial family in the Qing Dynasty.
What are the benefits of Lu An Gua Pian tea?
1.Anti-aging. Antioxidants in Lu An Gua Pian help resist aging. If excessively oxidized during the process of metabolism, it will lead to amounts of free radicals and easy to aging and make cells get hurt. SOD is cleanser of free radical. Catechin in Lu An Gua Pian can significantly enhance the activity of SOD, removing free radicals.
2.Anti-bacteria. Catechin in Lu An Gua Pian hasinhibitory effect on some bacteria that cause human diseases, and do not harm the reproduction of beneficial bacteria in the intestine.
3.Lower blood fat. Catechin in Lu An Gua Pian can lower total cholesterol, free cholesterol, low density lipoprotein cholesterol(bad cholesterol) and increase high density lipoprotein cholesterol(good cholesterol). The experience on people showed it has the effect of inhibiting platelet aggregation and lowering the incidence rate of arteriosclerosis. Lu An Gua Pian contains flavonols, which has antioxidant effect, so it also can prevent blood clots and platelets coalesce, lower the risk of cardiovascular disease.
4.Weight loss. Lu An Gua Pian contain theophylline and caffeine, which can reduce the accumulation of fat cells, thus achieving the effect of weight loss.
5.Prevent decayed tooth and remove bad breath. Lu An Gua Pian contains fluorine, catechin can inhibit caries bacteria reproduction and reduce the incidence dental plaque and periodontitis. Tannin in tea has the effect of killing bacteria, so it can effectively prevent bad breath.
6.Prevent cancer. Lu An Gua Pian has inhibitory effect on certain cancer. Drinking tea on a regular basis is beneficial to body health.
7.Whiten skin and prevent ultraviolet. Some substance in Lu An Gua Pian like catechin can help resist ultraviolet.
8.Improve indigestion. Lu An Gua Pian can help improve indigestion condition, such as acute diarrhea caused by bacteria. You can drink some Lu An Gua Pian tea to reduce the condition.
Tea Garden and Picking
Lu An Gua Pian is one of China's ten historical famous tea, produced in Yu An Country of Liu An City and Jin Zhai Country and Huo Shan Country adjacent to the mountains and low hills, divided into "inside mountain gua pian" and "outside mountain gua pian" two producing areas.
"Qi shan ming pian" produced in Qi tou mountain(or called Qi yun mountain) is the highest grade tea. Qi tou mountain is a part of Dabie mountain, elevation is 804 meters. The whole mountain is made of granite, lush trees, bizarre rocks around, stream waterfalls, mist-covered.
Lu An Gua Pian producing area annual average temperature is 15℃ and annual average rainfall is 1200~1300 mm. The soil PH is about 6.5, mostly are yellow brown soil, loose texture, soil layer thick, tea garden mainly distributed in hillside and valley. The ecological environment is very superior.
Different from other tea leaves, Gua Pian picking is extremely careful, it only pick the most tender leaves, no buds or stems, pick five or six leaves at most from one branch. In terms of picking technology, Gua Pian is the only one that every leaves picked individually.Besides, weather is vital when picking, not pick on rain day. Picking gently, can't damage the leaves or break the branches.
How to make Lu an gua pian tea?
Drinking Lu an melon slices, the first choice is a transparent glass, followed by a white porcelain Gaiwan.
3g/150ml.3 grams tea for every 150 ml water.
Temperature about 80℃ (176℉).
Infuse 1-2 minutes.
1.Brew in glass
Through the transparent glass, you can enjoy the posture of Lu'an melon slices in the water.When brewing, you can see pieces of tea in the water, stretching and dancing.
2.Brew in Gaiwan
The white porcelain Gaiwan does not absorb the soup and aroma, and has a strong reducibility, maintaining the original flavor of Lu’an melon slices. The tureen has a fast heat dissipation rate and will not suffocate the tea leaves. Melon slices are clear and green in the soup, which is easier to show up against the white porcelain.
It is one of the best Green teas. Lu An Gua Pian has the highest nutritional level among all green tea.The most careful picking and processing makes the elegant fragrance, bright soup and mellow taste.Buy it now!Try it!
What is Huangshan Maofeng?
Huangshan Maofeng, also known as Huangshan Yunwu Tea, is one of the top ten famous teas in China and belongs to green tea. It is produced in Huangshan (Huizhou) area of Anhui Province, so it is also called Huicha.
Because the newly made tea leaves are draped over the body, the buds are sharp, and the fresh leaves are collected from Huangshan Chayuanping, an original ecological tea garden at an altitude of 800 meters, the tea was named Huangshan Maofeng. Every year during the rainy season of Qingming Festival, the young buds are selected and fried by hand.
What does Mao Feng mean?
Mao Feng means "fuzz tip"or “fur peak”in Chinese, meaning the bud is young and covered with white "down" like a bird, and it describes the shape and appearance of the processed tea leaves.
The plucking and production process of Huangshan maofeng
Picking the delicate tea leaves, After picking the tender tea leaves, the fresh leaves are first picked to remove the frostbite leaves and disease-damaged leaves, and to pick out the leaves, stalks and fruits that do not meet the standard requirements, so as to guarantee the quality of the buds and leaves are even and clean. Then spread the fresh leaves of different tenderness separately to lose part of the water.
The production of Huangshan Maofeng is divided into four processes: plucking, deenzyming , rolling, drying and roast.
How do you make Huang Shan Mao Feng tea?
How to make Huang shan mao feng tea? When brewing, the water temperature is about 80 ºC. It can be used in glass or white porcelain tea cups. Generally, it can be refilled for 2-3 times.
The first is to prepare, a glass, 6 grams of Huangshan Maofeng tea leaves, teaspoon, etc.; secondly, to brew, use a teaspoon to put the tea into the glass, and pour in water at about 80 ºC until the glass is eighty full; Then to taste your tea, you can see the tea leaves slowly stretching after brewing, the soup is clear and yellowish, the aroma is like orchids, the bottom of the leaves is tender and even, the taste is fresh and mellow, and the aftertaste is sweet.
What are the benefits of Huang shan Mao feng tea?
1.Huangshan Maofeng is unfermented and contains more tea polyphenols.
Tea polyphenols can inhibit the development of bacteria, and vitamin C and vitamin E can block the synthesis of carcinogens-nitrosamines. Therefore, Huangshan Maofeng has anti-cancer effects.
Tea polyphenols have strong antioxidant and physiological activities, and are scavengers of free radicals in the human body. Huangshan Maofeng has anti-aging effects.
Tea polyphenols play an important role in human fat metabolism. The catechins ECG and EGC in tea polyphenols and their oxidation products, theaflavins, etc., help to inhibit this plaque hyperplasia, reduce the fibrinogen that forms blood coagulation and increase the viscosity, and clear the blood clotting, thereby inhibiting the artery Atherosclerosis has the effect of inhibiting cardiovascular diseases.
Tea polyphenols can reduce the content of blood lipids in the body. Tea polyphenols can eliminate greasiness in the intestines, help digestion, and have the effect of losing weight.
2.Huangshan Maofeng contains caffeine and theophylline
Caffeine can excite the central nervous system, can improve brain agility, relieve fatigue, thinking ability, judgment and memory, thereby improving work efficiency.Don't worry, the content of caffeine in green tea is far less than coffee.
Anji white tea is known as Anji bai cha,produced in Anji County, which is located in the northern part of Zhejiang Province, where the mountains and rivers are beautiful and the green water flows long. It is a famous bamboo hometown in China.
Is Anji white tea a type of white tea? Why is it called "white tea"?
Anji white tea is not white tea, but green tea. The “white” in Anji white tea only refers to the shape, and the processing technology refers to real green tea. Because the tea tree of Anji white tea is a variant of the tea tree, it is a "low temperature sensitive" tea, and its threshold is about 23°C. Tea trees produce "white tea" for a short time, usually only about one month. Take Anji, Zhejiang, the place of origin, for example. In spring, due to the lack of chlorophyll, the buds that germinate before Qingming are white. Before Gu Yu, the color gradually faded, mostly jade white. From after the rain to the summer solstice, it gradually turns into white and green floral leaves. In summer, the buds and leaves return to full green, just like ordinary green tea. It is precisely because the magical Anji white tea is picked, processed and made during a specific albino period, the bottom of the leaves of the tea after brewing will also show a jade white color, which is a unique characteristic of Anji white tea.
The shape of Anji white tea is straight and flat, like a orchid; the color is emerald green and the pekoe is exposed; the leaf buds are like gold inlaid with green sheaths and silver arrows inside, which are very pleasant. After brewing, the fragrance is high and lasting. The taste is fresh and refreshing, after drinking, the lips and teeth will remain fragrant, and the aftertaste will be sweet and fluid. The bottom of the leaf is bright and green, and the buds and leaves are distinguishable.
What are the characteristics of Anji white tea?
Anji white tea is rich in 18 kinds of amino acids needed by the human body. Its amino acid content is 5-10.6%, which is 3-4 times higher than that of ordinary green tea. It has less polyphenols than other green teas, so Anji white tea has a particularly fresh taste without bitterness.
Due to the specific metabolic function of Anji white tea, it inhibits the synthesis of chlorophyll at low temperature and significantly increases the production of high amino acids. Among them, tea amino acids account for 60% of the total amount of amino acids. This tea amino acid is a characteristic component of tea. So far, except for white tea, no other animals and plants have been found. It can be seen that Anji white tea is a treasure among green tea. In winter in Anji, from minus 8 degrees Celsius to minus 10 degrees Celsius, the low temperature process is maintained for more than 20 days, resulting in the lack of green pigment in Anji white tea.
What are the preservation methods of Anji white tea?
How should Anji white tea not be drunk in a short period of time be placed in order to maintain a better quality taste?
Preservation in tea cans: Tea leaves are stored in tea cans to prevent crushing. The tea should be sealed and packaged and kept away from objects with peculiar smell: because tea is very easy to absorb moisture and smell, it will affect the quality. The tea should be stored at low temperature and protected from light: because under high temperature conditions, the chemical changes of the ingredients in the tea will accelerate, thereby accelerating the quality aging. The light causes a photochemical reaction of the connotative components of the tea, which makes the quality lose its original style. Keep the tea leaves at low temperature to avoid photochemical reactions of the ingredients in the tea, and at the same time slow down the chemical changes of the ingredients in the tea, so as to prolong the freshness of the tea.
Home storage method: After sealing and packaging Anji white tea (note: the moisture content of the tea should not exceed 6%, otherwise it will affect the quality preservation effect), put it in the refrigerator (the tea is stored separately), even if it is stored for one year, the tea can still be used The fragrance is as before and the color is as new.
How to brew Anji white tea?
In order to highlight the characteristics of Anji white tea, the recommended tea ratio is 2 grams per 100 ml of water .The water temperature is preferably 85-90℃, and the soaking time of each course is controlled within 1-2 minutes. It is best to use the soaking method: first use a small amount of water to moisturize the tea, shake the fragrance, smell the fragrance, and then inject enough water to brew and taste the tea. Anji White tea is best served in three courses.
What are the benefits of Anji white tea?
1.It can usually regulate the concentration of neurotransmitter substances in the brain to lower blood pressure in patients with hypertension: Anji white tea is rich in gaba, which can lower blood pressure, blood lipid and blood glucose.
2.Improve learning ability and memory: Anji white tea contains trace elements of manganese, zinc, selenium and tea polyphenols, which can enhance memory, protect nerve cells and have great help to brain injury.
3.Function of reducing weight and protecting liver: Long-term drinking anji white tea can make women slim, whiten and moisturize their skin, and make them healthy.
Even if it is the same type of tea, different tea varieties will have different brewing methods. It is actually difficult to find the best one. Moreover, everyone has their own taste. The brewing method that suits you may not be suitable for others. If you want to say the best, my advice is to slowly find out the best brewing method according to your own taste. This The brewed method is best for you. Of course, each type of tea must have a relatively high-quality brewing method. Let's take a look at the relatively best brewing methods for several types of tea.
Green tea is a non-fermented tea, which retains the most natural substances in fresh leaves, and is characterized by its delicate and delicious fragrance. The higher the quality of green tea, the more tender the tea buds and the clear green tea soup, which has excellent ornamental value. Therefore, when brewing green tea, it is best to choose a transparent teacup (pot) or white porcelain tea set to reflect the green water and clear waves of the green tea soup; the water temperature should not be too high, and 80 degrees is a more suitable water temperature, so that the tea soup The chlorophyll in it will not be destroyed, and the vitamin C contained in it can also be better preserved. Green tea is best brewed and drunk. If it takes too long, the aroma will be greatly lost and the taste will gradually become bitter.
Black tea is a fully fermented tea, rich in fruity aroma and honey. It is best to make black tea with a tureen or a purple clay pot. The water needs boiling water. Keep the tea brewing time between 3-5 minutes.
Oolong tea is semi-fermented tea, sweet and refreshing, and has a floral and honey fragrance, which is very popular among tea consumers. When brewing oolong tea, it is best to choose a Zisha clay teapot or a special Gaiwan. The tea should be sufficient, accounting for half of the tea set used. The water temperature must be above 95 degrees. The first water needs to be discarded. A good oolong can be brewed 6-7 times. The time for each brewing changes from short to long, but the longest should not exceed five minutes.
White tea is also a lightly fermented tea, so it is more appropriate to control the water temperature at about 90-95 degrees. The first brewing time is relatively long, it takes about 5 minutes, and the second brewing is three minutes.
Puerh tea is a post-fermented tea, which is more fragrant as it ages. For this kind of old tea, you must use boiled water, the first bubble will be poured out after 10-20 seconds, and then add boiling water and soak for 2-3 minutes before drinking. As for the choice of tea sets, it is best to use professional tea sets, such as purple clay pots and tureen Gaiwan.
This is just a suggestion. You need to try several times to make the tea that suits you. Tea is your good partner.
Pu erh tea is mainly produced in Xishuangbanna, Lincang, Pu'er and other regions in Yunnan Province. Pu erh tea pays attention to brewing skills and drinking art, and its drinking methods are rich, and it can be drunk cleanly or mixed.Tea soup is rich in orange and yellow, the aroma is sharp and long-lasting, the fragrance is unique, pu erh tea taste is strong, and it is durable and resistant to foaming. According to its processing technology and quality characteristics, Pu erh tea is divided into two types: Pu erh tea (raw tea) and Pu erh tea (ripe tea).The process of making ripe tea is to artificially sprinkle sun-dried green tea into piles to ferment mature loose tea. The other processes are the same as raw tea.
"Assam" is a literal Chinese translation of the Latin name "assamica" and does not mean that the origin of the species is Assam, India. In 1981, Professor Zhang Hongda put var. The Chinese name of assamica was changed to "Pu'er tea", which was accepted by Chinese academic circles. However, in areas outside of mainland China, the Chinese name "Assam" is still used for this species. In academic exchanges, the Latin name is commonly used.
According to research data, due to the great fermentation process during the production of Pu erh tea, the koji bacteria contained in the enzyme contains a small amount of lipolytic enzymes, which has a significant effect on lipolysis. Therefore, Pu erh tea can suppress body weight and reduce blood cholesterol and triglycerides. In particular, it has a significant effect on absorbing the fat around the abdominal internal organs.
Pu erh tea is rich in tea polyphenols, catechins, caffeine, chlorophyll, vitamin C and other substances. Among them, tea polyphenols are mainly used to relieve greasiness, and chlorophyll can hinder the digestion and absorption of cholesterol, and it can promote cholesterol excretion. Vitamin C, long-term drinking Pu erh tea can lose weight.
Pu erh tea can promote the relaxation of the intestinal wall, and its effect is to shorten the time that chyme stays in the intestine, help block the absorption of food nutrients, and reduce calorie accumulation.
Pu'er tea is just an ordinary drink. If you want to rely solely on it to lose weight, you may really think too much. Weight loss is related to many factors and requires scientific weight loss.
When you first drank it, you felt a bit like Chinese medicine, and very uncomfortable. After drinking it a few times, you found its unique charm, which is sweet, smooth, mellow, thick, smooth, soft, licking, clean, bright and thick. Not like the astringency of green tea, not like the bitterness of black tea, there is an unexpected warmth, and the aftertaste is endless.
Generally speaking, to brew Pu erh tea, it is best to choose a Zisha clay teapot or a Gaiwan. The heat preservation and air permeability of the purple clay pot are better, and the tea will not lose the taste, and the taste of Pu erh tea can be fully displayed. The amount of tea poured, the brewing time, and the number of brewing will affect the taste of the tea.
After putting the tea leaves in the teapot, pour the boiled water into the teapot or tea bowl and soak for 1 minute. Pour out the water, and then brew it with boiling water again.
Yes, of course.But the amount of caffeine in pu erh tea is very small,lower than green tea and black tea.
Just come here. Oriarm tea shop sells high quality Pu erh tea and sincere service.
Lapsang souchong is also called “Zheng Shan Xiao Zhong”.
Whether the production process is divided into smoke and non-smoke species smoked with pine needles or pine wood. Those smoked with pine needles or pine wood are called "smoke Lapsang Souchong"; those not smoked with pine needles or pine wood are called It is "Smokeless Lapsang Souchong".
First of all, from the perspective of the appearance, there is not much difference between the Lapsang Souchong produced by these two processes; the dry tea of Smoke Lapsang Souchong is darker and moist due to the reason of smoking.
Secondly, from the difference of soup color, Smoke Lapsang Souchon soup is red and bright, clear and bright.
Thirdly, from the difference in internal quality, the Lapsang Souchong produced by these two processes has obvious sweetness, but the longan soup of Smoke Lapsang Souchong has a more pronounced sweetness and a sweeter taste. Moreover, the Smoke Lapsang Souchong has a sweeter taste. The other has a unique pine tobacco aroma and unique flavor.
Of course, the price of Smoked Lapsang Souchong are higher.Pine resources are becoming less and less, so most of Lapsang Souchong also removes the pine smoke-roasting process. Smokeless Souchong tastes good.
It was first created in the Tongmu area of Wuyishan City, Fujian Province. It is the earliest black tea in the world, also known as the originator of black tea. It has a history of more than 400 years. It was created by local tea farmers in the depths of Wuyi Mountain in Fujian in the mid to late Ming Dynasty.
The aromas of the tea leaf itself are secondary in Lapsang Souchong. The most present note is undoubtedly that of wood fire, smoke, even tar, and some even distinguish it as a taste of grilled bacon. There are also notes evoking tobacco and pine resin. It is also a tea without astringency and very little bitter.
First of all, boil your equipment, cup or teapot, for a few minutes in very hot water. Provide infusion equipment in which the leaves can unfold freely: teapot with integrated filter or even gaiwan. It is not necessary to pre-rinse the tea leaves. In a teapot, count 3g of tea for 150ml of water. Choose filtered water and bring it between 95 and 100 ° maximum. Still in a teapot, infuse between 3 and 5 minutes.Then enjoy.
So far, no substances that are not beneficial to health have been detected. So you can enjoy it with peace of mind.
The word "souchong" designates the low leaves of the tea plant. Traditionally, these are the leaves that are used in making Lapsang Souchong, and this part of the tea plant is generally low in theine.We now find different types of tea leaves in Lapsang Souchong (younger shoots, different cultivars…) which can influence the theine content of smoked tea. Its caffeine content is much lower than coffee.
Try a cup of Lapsang souchong with a salty brunch, grilled meat, pumpkin soup or even fish! You can also simply cook your rice in water flavored with Lapsang Souchong Black tea.
Bi Luo Chun is a traditional Chinese famous tea and one of China's top ten famous teas. It belongs to the category of green tea and has a history of more than 1,000 years. It was listed as a tribute during the Tang Dynasty, and the ancients also called Biluochun "Kung Fu Tea" or "New Blood Tea". The dried tea sticks are tightly knotted after being fried, and the white husks are revealed. The color is silver-green, and the turquoise is attractive. It is curled into a snail. It is produced in spring and is called "Biluochun". After the tea is brewed, the white cloud rolls in the cup, and the fragrance is invaded.
The shop sells Biluochun tea leaves from two sources. Dongting Biluochun is a small-leaf tea, while Yunnan Biluojuan is a big-leaf tea. The raw material of Biluochun in Yunnan is the large-leaf species, and the taste is more intense. But the most famous is Dongting Biluochun. Depending on the taste of each person.
According to legend, a nun was traveling up the mountain and picked a few tea leaves. After the tea was brewed, the fragrance was fragrant, and he blurted out that it was "fragrant and scary", so the locals called this tea "fragrant and scary". In the Kangxi period of the Qing Dynasty, the Emperor Kangxi tasted this famous tea with green color and curly snails during his inspection, which was much appreciated, but he felt that "scaring fragrant" had an inelegant name, so he named "Bi luo chun". The origin of the name of this tea is not only given by the Emperor Kangxi when he visited the Taihu Lake, but also the legend that Biluochun had the tea name in the Ming Dynasty. There is also a clever explanation that the color is green and curly like snail. Collected from these characteristics of Biluo Peak, it is named Biluochun.
There are three main characteristics of Bi Luo Chun picking: first, early picking, second, tender picking, and third, clean picking.
The main processes are killing green, kneading and twisting, rubbing the dough to show the hairs, frying green.
The tea components have various physiological and pharmacological effects on the human body, which can be summarized as the following eight major health effects:
Biluochun tastes sweet, fresh and mellow, with a strong aftertaste, and a clear aftertaste. It makes people feel relaxed and happy after drinking it, and it smells very comfortable.The aroma of Dongting Bi Luo Chun is strong, fragrant and fruity, mainly due to the orchards in which it grows and the unique water and soil of Dongting.
Tea: A cup of good health?
Tea is nature's gift to mankind's natural health!
Tea, especially green tea, is often said to be good for your health.
Tea contains a variety of antioxidant substances and antioxidant nutrients, which have a certain effect on eliminating free radicals. Therefore, drinking tea can also help prevent aging, with health care functions, drinking three or two cups of tea a day can play an anti-aging role. Tea contains a variety of vitamins and amino acids. Drinking tea also plays a role in clearing oil and greasy, enhancing nerve excitement and digesting diuresis.
Tea contains a small amount of caffeine, which is less exciting than coffee. Speaking of the impact on human health, according to the existing research results, the health function of tea is definitely greater than coffee.
But it's not that the more you drink, the better, and not everyone is suitable for drinking tea. Tea itself does not seem to have any harmful effects, except that if you drink too much caffeinated brew, it will shake. It is fully in line with a heart-healthy lifestyle.
Generally speaking, the amount of 3-5 grams, 400 ml each time is more appropriate 1-2 times a day.
Drinking tea, especially green tea, may not be a panacea, but it can be included in a whole healthy diet along with whole grains, fish, fruits and vegetables, and less red meat and processed meat.A study conducted by Harvard University on a large number of people found that people who drink tea or coffee have a lower risk of diabetes and even cardiovascular disease.So what are you still worried about? Hurry and try a cup of oriarm tea！
An important warning: a cup of tea contains only a few calories. Processed, sugared tea beverages contain extra calories. Therefore, it is better to drink tea without processing, which can not only taste the original taste of the tea, but also benefit your health and keep you fit.