Friday, June 26, 2020

Tea drinkers must know...

Tea culture is broad and profound, and has a long history. Although many tea friends love tea, many tea cultures are easily confused.

Ten pieces of tea knowledge will popularize literacy for tea friends.

Pu'er tea is loose tea and compacted tea formed by Han tea farmers using Yunnan Daye sunbathing tea in a certain area of ​​Yunnan Province as a raw material, using a specific process and after fermentation.

"Post-fermentation" is to make the green tea that has been made, pile it, sprinkle water, and ferment it again to accelerate the post-mature effect of the tea.

One of the most important criteria for judging black tea is that black tea has a post-fermentation link. The processing of cooked Pu'er tea is closer to the assessment of black tea types.

Therefore, Shupu is generally classified as black tea among the six major teas.

Anji white tea is green tea

Anji white tea is a famous tea of ​​the Han nationality, produced in Xilong Township, Anji County, Zhejiang Province. It is made with green tea processing technology and belongs to the category of green tea.

Because Anji white tea processing raw materials are collected from a kind of tea tree whose tender leaves are all white. So it is white.

The biggest difference between Anji white tea and Fuding white tea is: Anji white tea is dry tea green with white leaf base; while the real Fuding white tea (white silver needle) is dry tea white with green leaf base.

Junshan Silver Needle is yellow tea

Many people think that Junshan Yinzhen is white tea. In fact, Junshan Yinzhen is yellow tea. The Junshan Silver Needle is produced in the Junshan Mountain in Dongyang Lake, Yueyang, Hunan. It is shaped like a needle, hence the name Junshan Silver Needle.

The finished tea buds of Junshan Silver Needle are vigorous and uniform in length and length. The inner surface of the tea buds is golden yellow, and the outer layer of white cents reveals a complete and solid package.

The appearance of tea buds is like a silver needle, which is elegantly called "gold inlaid jade".

Yellow tea is a lightly fermented tea. Its processing technology is similar to that of green tea, except that it adds a "smelly yellow" process before or after the drying process.

Promote partial oxidation of its polyphenol chlorophyll and other substances. Huangyehuangtang is its main feature.

Dongting Biluochun was not produced in Dongting Lake

Biluochun is a traditional tea of ​​the Han nationality and one of the ten famous teas in China. It belongs to the category of green tea and has a history of more than 1,000 years.

Biluochun is produced in East Dongting Mountain and West Dongting Mountain (now Wuzhong District of Suzhou) in Taihu Lake, Wu County, Suzhou City, Jiangsu Province, so it is also called "Dongting Biluochun".

It was listed as a tribute during the Tang Dynasty, and the ancients also called Biluochun "Kung Fu Tea".

Matcha is not ground green tea

Matcha is a special process of tea powder. Matcha powder is made from shaded tea made from shading tea. The greener the higher the value, the more difficult the greener.

There will be stricter requirements for tea varieties, planting methods, planting areas, processing techniques, and processing equipment.

Matcha tea was invented by the Han people and ground with natural stone to produce ultrafine powdered, covered, steamed green tea. Cover and shade 10-30 days before green tea picking and grind.

Flower tea is not the more flowers the better

Good quality jasmine tea generally contains very little flowers and only smells floral fragrance, but no dried flowers. Osmanthus fragrans does not produce flowers when mixed, and flowers and tea are mixed together.

Some flower teas contain a lot of flowers, and most of them are mixed flower teas. Sometimes, when they are sold, they are also mixed in an appropriate amount according to the needs of consumers.

Clay teapot is not suitable for all teas

Yixing teapot is best known as Yixing teapot. Yixing teapot does not capture the true fragrance of tea, nor the cooked soup. It can maintain the color, aroma and taste of tea for a long time.

Therefore, many people think that tea making in the clay teapot is the best.

In fact, what kind of tea set to use for brewing tea is very particular, and not all teas are suitable for use in purple teapots.

The clay teapot is only suitable for making black tea and oolong tea.

If you use it to brew green tea and tea, the effect is not good.

It is not advisable to drink tea immediately after a meal

Tea contains a lot of tannic acid. Drinking tea immediately after a meal will affect digestion and affect protein digestion and absorption.

More importantly, tea prevents the body's absorption of iron and reduces the absorption of iron in food by 50%.

Over time, it will affect people's digestive function and even cause iron deficiency anemia.

In addition, a large amount of tannic acid in tea will combine with protein to form tannic acid protein.

This substance has astringent effect, weakens the intestinal peristalsis, thereby prolonging the residence time of food residues in the intestine, leading to constipation.

Therefore, it is recommended to drink tea one hour after a meal, it will be better for health.

Black tea becomes turbid after cold, indicating good tea

Many people will find this phenomenon when drinking black tea: the tea soup will become cloudy after it is cold.

This is because tea contains tea polyphenols, and some tea polyphenols are converted into theaflavins, theaflavins, and theabrownins during the fermentation of black tea.

Under high temperature state, caffeine becomes free with them.

However, as the temperature drops, they will form associations through association, and show the characteristics of colloids, so that the tea soup will change from clear to muddy and appear "cold after muddy".

This is related to the strength of the freshness of black tea. The stronger the freshness, the more obvious the phenomenon of muddy after cold.

Not all teas are as new as possible

Even if it is green tea, it is best not to drink it as soon as it is made. The new tea will cause greater irritation to the gastric mucosa.

In addition, green tea has a certain degree of coldness, it is best to wait for its coldness to subside before drinking.

If you want to drink fresh green tea, it is best to drink it about half a month after it is made.

Except for green tea, the best drinking period of other teas is almost the second year.

Because these teas will be fried or roasted during the production process, the taste will not become better until the flames have disappeared. For example, black tea is more mature and more fragrant.

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