Unfermented tea: retains more of the natural substances in tea and has anti-inflammatory, sterilizing, and anti-aging effects. However, unfermented tea may be irritating to the gastrointestinal tract.

Fermented tea: The tea is milder and not very irritating to the stomach. It has the effect of nourishing the stomach and regulating the three highs; however, there is a corresponding loss of antioxidant substances.

Tea polyphenols, also known as tannins or tannic acid, are the general name for polyphenolic chemicals in tea, including catechins, anthocyanins, flavonoids and flavonols, of which catechins account for the majority. Tea polyphenols are one of the main components of tea’s health benefits and are also the main substances that contribute to the color, aroma and taste of tea.

Take the right amount Tea polyphenols have a strong ability to remove harmful free radicals, and moderate intake can play a good anti-disease effect. At the same time, tea polyphenols can also prevent and treat cardiovascular diseases, improve the body's comprehensive immunity, prevent aging, aid digestion, prevent tooth decay and clean mouth, etc. Excessive intake Studies have shown that excessive intake of tea polyphenols at one time may damage the liver, so it is not recommended to drink too much tea every time.

As early as the Stone Age, humans have begun to use caffeine. In 3000 BC, Shennong discovered that tea leaves dropped into water have a refreshing effect. Caffeine is an alkaloid extracted from tea leaves and coffee cherries. It is the most commonly used psychotropic drug in the world. As a central nervous system stimulant, it can help people temporarily get rid of drowsiness and restore energy.

Take the right amount Caffeine has a very good refreshing effect. It also has the effects of losing weight, promoting digestion, diuresis and pain relief, enhancing physical agility, and reducing the risk of gallstones. Excessive intake Excessive caffeine intake may cause anxiety, sleep disorders, and over-excitement, so it is best not to drink too much tea before going to bed to avoid affecting sleep.

Catechins, also called tea tannins, are derivatives of flavanols, accounting for 75% to 80% of tea polyphenols. They are an important functional component of tea and one of the sources of tea’s bitter taste. Catechin can scavenge free radicals produced by the human body and play a role in slowing down aging. It also has the functions of preventing tooth decay and deodorizing.

Take the right amount Appropriate amounts of catechins taken in can enter the body through blood circulation, strengthen metabolism, enhance fat oxidation and energy consumption, thereby achieving the effect of inhibiting obesity, especially the inhibitory effect on visceral fat. Excessive intake Unidentified catechin products on the market may contain excessive amounts of caffeine and pesticide residues during the manufacturing process. If you experience palpitations, insomnia, excitement, etc. after taking catechins, it means there is excessive caffeine in the concentrated ingredients, and long-term use will affect your health.

Theanine is a unique free amino acid in tea that has a sweet taste. Theanine accounts for 1% to 2% of the weight of dry tea, and its content varies depending on the variety and part of the tea. Theanine has the effects of calming nerves, lowering blood pressure, and enhancing the efficacy of anti-cancer drugs.

Take the right amount Ingesting an appropriate amount of theanine can protect nerve cells and improve learning ability and memory. For women, it can also improve menstrual syndrome. Excessive intake Chemically synthesized theanine is all DL-type racemate, and only the separated L-type theanine can be absorbed and utilized by the human body. Excessive intake of D-type theanine will cause poisoning.

1 Why can drinking tea help you lose weight? Drinking tea can make your body light, which is the result of the joint action of phenolic derivatives, aromatic substances, amino acids, and vitamins in tea, especially tea polyphenols and vitamin C. Tea polyphenols can dissolve fat, while vitamin C can promote the excretion of cholesterol from the body. The comprehensive and coordinated effect of these substances can promote human body fat oxidation, help digestion, and achieve the effect of lowering fat and losing weight.

2 Why can drinking tea fight cancer? The tea polyphenols in tea can effectively block the synthesis of carcinogens such as nitrite locks in the body, and have the effect of improving the body's immunity and directly killing cancer cells. In addition, tea polyphenols (mainly catechin compounds) are also helpful in the prevention and auxiliary treatment of various cancers such as gastric cancer and intestinal pain.

3 Why can drinking tea resist aging? The anti-aging effect of tea on the human body is mainly reflected in the coordination of some effective chemical components and multiple vitamins, such as tea polyphenols, caffeine, vitamin C, aromatics, lipopolysaccharides, etc., which can enhance human heart muscle activity and blood vessel elasticity, Inhibit arteriosclerosis, reduce the incidence of hypertension and coronary heart disease, enhance immunity, thereby anti-aging and making people live longer.

4Why can drinking tea be antibacterial and detoxifying? The tea polyphenols in tea have a strong astringent effect, have obvious inhibitory and killing effects on pathogenic bacteria and viruses, and have obvious effects on reducing inflammation and diarrhea. Many medical units in China use tea preparations to treat acute and chronic dysentery, amoebic dysentery, influenza, etc., with a cure rate of about 90%.

5 Why can drinking tea protect against radiation? Tea polyphenols and their oxidation products in tea can absorb the poison of radioactive substances (strontium 90 and cobalt 60). Tests have shown that using tea extract to treat mild radiation sickness caused by radiation therapy in cancer patients is more than 90% effective, and it is also very effective in treating leukopenia caused by radiation.

6 Why can drinking tea protect your teeth and improve your eyesight? Tea is an alkaline drink, which can effectively inhibit the reduction of calcium in the human body and is useful for preventing dental caries, protecting teeth, and strengthening teeth. In addition, vitamin C and other ingredients in tea can reduce eye lens opacity. Therefore, regular tea drinking has a positive effect on reducing eye diseases, protecting eyes and improving eyesight.

7Why does drinking tea refresh your mind? Medical experiments show that the caffeine in tea can stimulate the cerebral cortex to refresh the mind, concentrate thinking, and enhance memory. In addition, drinking tea can also accelerate the excretion of lactic acid in the body, thereby eliminating fatigue.

8. Why can drinking tea promote body fluids and relieve heat? People often resort to drinking tea to quench thirst and relieve heat. This is because the polyphenols, sugars, amino acids, pectin and other substances in tea produce chemical reactions in the mouth, which can stimulate saliva secretion and produce a cooling sensation. In addition, tea is also a good sports drink, because in addition to promoting body fluids and clearing away heat, the caffeine in it also has a refreshing effect, and can promote the body to burn fat first to supply heat energy during exercise, so that people can have more endurance during exercise. .

09 Why can drinking tea be a diuretic? The combined effect of caffeine and aromatics in tea can increase the blood flow of the kidneys, improve the filtration rate of the glomerulus, expand the renal capillaries, and inhibit the reabsorption of water by the renal tubules, leading to an increase in urine output. Therefore, drinking more tea will help eliminate lactic acid, uric acid, excess salt, harmful substances, etc. from the body.

10. Why does drinking tea improve your beauty and skin care? Tea polyphenols in tea are water-soluble substances. Washing your face with tea can remove facial greasiness, shrink pores, and has the effects of disinfection, sterilization, anti-skin aging, and reduction of skin damage caused by ultraviolet radiation in the sun.

11 Why does drinking tea help digestion? The caffeine, vitamins, amino acids, phospholipids, etc. in tea can regulate fat metabolism. In addition, the stimulating effect of caffeine can also increase the secretion of gastric juice, thereby increasing appetite and helping digestion. Among the six major tea categories, dark tea has the most significant digestive function. Dark tea has strong functions such as relieving greasiness and digesting food, so carnivorous ethnic groups (such as ethnic minorities in northwest my country) like this tea very much.

12 Why does drinking tea nourish the stomach? Tea has the effect of nourishing the stomach, mainly black tea. The caffeine in tea leaves has a strong irritation to the stomach on an empty stomach. However, after black tea is fermented, the tea polyphenols undergo enzymatic oxidation, reducing the content and irritating the stomach. In addition, the oxidation products of tea polyphenols can also promote human digestion, so black tea will not hurt the stomach, but can nourish the stomach. Black tea also has the effects of warming the stomach, protecting the gastric mucosa, and treating ulcers.

13Why can drinking tea inhibit cardiovascular disease? The human body has high levels of cholesterol, triglycerides, etc., fat deposition on the inner walls of blood vessels, and proliferation of vascular smooth muscle cells, which can cause cardiovascular diseases such as atherosclerotic plaques. Tea has good effects on degrading fat, anticoagulation, promoting fibrinolysis, and has obvious effects on inhibiting platelet aggregation. In addition, drinking tea can also relax the blood vessel walls and increase the effective diameter of blood vessels, thereby inhibiting the formation of atherosclerotic plaques on the inner walls of the aorta and coronary arteries.

14 Why can drinking tea lower blood sugar? The tea polysaccharide complex in tea is the main component of lowering blood sugar. Dark tea has the highest polysaccharide content and is more active than other teas. Therefore, dark tea has a better blood sugar-lowering effect than other teas.

15 Why can drinking tea improve one’s health? Tea is a traditional treasure of the Chinese nation. In the thousands of years of tea drinking history in China, a profound etiquette culture has been accumulated. Drinking tea can cultivate one's moral character and cultivate one's sentiments. It is a typical and distinctive art of life in the lives of Chinese people.

16 Why can drinking tea prevent constipation? Constipation is caused by the relaxation of the intestines, which weakens the peristaltic force of intestinal contraction. The astringent effect of tea polyphenols in tea enhances the peristaltic force of the intestines, so tea has the effect of treating constipation. In addition, the trace amounts of tea saponin in tea can also promote small intestinal peristalsis and have a certain therapeutic effect on constipation.

17 Why can drinking tea help you sober up? The metabolism of alcohol mainly relies on the action of alcohol hydrolase in the human liver, which hydrolyzes alcohol into water and carbon dioxide, requiring vitamin C as a catalyst. If there is insufficient vitamin C in the body, the detoxification effect of the liver will be weakened, and alcohol poisoning may occur. Drinking a small amount of tea after drinking can supplement vitamin C on the one hand. On the other hand, the caffeine in tea has a diuretic effect and can quickly excrete alcohol from the body. But be careful not to drink too much tea after drinking.

18 Why can drinking tea prevent scurvy? Vitamin C deficiency will destroy the permeability of blood vessel walls, causing petechial bleeding, dental caries bleeding, and serosal cavity bleeding in muscles and joint capsules. There are a variety of flavonoids in tea soup, which have an important synergistic effect with vitamin C in the treatment of scurvy. They can help the body strengthen the absorption of vitamin C and enhance the toughness of capillaries.

West Lake brand

Anhui-Huiliu

Houkeng Tea Industry

The effect of tea Anti-cancer: Longjing tea is a non-fermented tea. It is rich in catechins and tea polyphenols. It has strong antibacterial and antioxidant effects, inhibits vascular aging, purifies blood, and improves the body's immunity. Weight loss and beauty care: Longjing tea contains caffeine, folic acid and other substances, which can promote fat metabolism, while tea polyphenols and vitamin C can effectively reduce cholesterol and blood lipids. Therefore, Longjing tea has certain effects on weight loss and beauty.

Tea craftsmanship: The picking standard of West Lake Longjing is that one bud and one leaf are in full bloom, and it is made through processes such as spreading, frying, hot pot, and screening. The place of origin of tea: Hangzhou, Zhejiang Province, ranked in order of "lion (peak), dragon (well), cloud (dwelling), tiger (running), plum (jiawu)". Taste on the tip of the tongue: West Lake Longjing is famous for its four unique features: "green color, rich aroma, sweet taste and beautiful shape". Its color is emerald green with a hint of yellow, commonly known as "brown rice color". It has a rich and tangy aroma, a sweet and mellow taste, the soup is green, clear and bright, and the leaves are green at the bottom and evenly formed into flowers.

The effect of tea Protect teeth: Biluochun contains fluorine. Fluoride ions have a great affinity with the calcium in teeth and can turn into "fluoroapatite" that is less soluble in acid. This is equivalent to adding a protective layer to teeth and improving the health of teeth. Ability to resist acid and caries. Promote blood circulation: The caffeine in Biluochun has the effects of strengthening the heart, relieving spasms, and relaxing smooth muscles. It can relieve bronchospasm and promote blood circulation.

Tea craftsmanship: Dongting Biluochun is made through the process of greening, rolling, rolling into balls to reveal the texture, and drying. Origin of tea: Dongting Biluochun is produced in East Dongting Mountain and West Dongting Mountain of Taihu Lake in Suzhou, Jiangsu. Tongue taste: Dongting Biluochun tea has tightly knotted strips, curled like a snail, green color, white hair exposed, young leaves. After brewing, the tea leaves slowly stretch and fly up and down. The tea water is silvery green, with an elegant fragrance, and the taste is cool, sweet and fresh. Produces fluid and leaves the bottom of the leaves soft and even.

Dongting Biluochun is a delicate and famous green tea. The method of pouring the tea is the upward pouring method, that is, pouring water first and then pouring the tea. The brewing water temperature should not exceed 80℃, otherwise the taste and efficacy will be affected.

The effect of tea Anti-fatigue: The caffeine in Huangshan Maofeng can excite the central nervous system, help people boost their spirits, improve their thinking, eliminate fatigue, and improve work efficiency. Beauty and skin care: Huangshan Maofeng contains vitamin C, which has the effect of preventing skin aging and removing impurities from the skin.

Tea craftsmanship: The production of Huangshan Maofeng is divided into three processes: greening, rolling and baking. Origin of tea: Huangshan Maofeng is produced in Huangshan, Anhui. Taste on the tip of the tongue: Huangshan Maofeng tea has a delicate appearance, thick, even buds, peaks, and a bright green color. The tea soup is clear in color, bright apricot yellow, has a fresh and long aroma, and has a sweet and refreshing taste. The bottom of the leaves is bright yellow and plump into flowers.

To brew Huangshan Mao Feng at home or in the office, you can use the split cup simple pool method. To pour tea, use the downward pouring method, that is, put the tea leaves first and then add water. The brewing water should be 80C-85℃.

The effect of tea Delay aging: The tea polyphenols in Anji white tea have strong antioxidant properties and physiological activity, and are scavengers of free radicals in the human body. According to test results, the anti-aging effect of tea polyphenols is 18 times stronger than that of vitamin E. Radiation protection: The tea polyphenols and their oxidation products in Anji white tea have the ability to absorb the poison of radioactive substances strontium 90 and cobalt 60.

Tea technology: Angu white tea Mingqian tea picking requires one bud and one leaf. The production is divided into three steps: greening, arranging and drying. Origin of tea: Anji white tea is produced in Anji County, Huzhou City, northern Zhejiang. Taste on the tip of the tongue: Anji white tea is shaped like a phoenix feather, colored like jade, bright and fresh. The soup is bright green in color, has a clear and rich aroma, and tastes fresh and sweet. The bottom of the leaves are naturally open and the leaves are white-green in color.

When brewing Anji white tea, use the upward pouring method, that is, add water first and then add the tea leaves; the brewing water temperature should be 80C-85C.

The effect of tea Beautify your skin: The tea polyphenols in Taiping Houkui are water-soluble substances. Washing your face with the remaining tea can remove facial greasiness, resist skin aging, have certain effects on removing facial freckles and dark spots, and improve memory: Taiping Houkui Contains trace elements manganese, zinc, selenium and tea polyphenols, which can enhance memory and protect nerve cells.

Tea craftsmanship: The production of Taiping Houkui is divided into four processes: greening, hair drying, foot drying and recombination. Origin of tea: Taiping Houkui is produced in the Xinming area of ​​Huangshan District, Huangshan City, Anhui Province Taste on the tip of the tongue: Taiping Houkui tea has a flat and straight appearance, fat and heavy leaves, and a bright green color. The soup is green and clear in color, has a refreshing and long-lasting aroma, and tastes fresh and sweet. The buds at the bottom of the leaves are fat, evenly formed, and bright green. Healthy tea drinking: Light Taiping Houkui tea soup can reduce inflammation and sterilize, and prevent tooth decay, but long-term drinking of stronger tea soup will cause yellow teeth. In addition, drinking cold tea can easily cause discomfort in the throat due to excessive phlegm.

When brewing Taiping Houkui, use the downward pouring method, that is, put the tea leaves first and then add water. The brewing water temperature should be about 90°C.

The effect of tea Diuretic effect: Caffeine and theophylline in tea have diuretic effect and can be used to treat edema and hydrodemuloma. Antibacterial and detoxification: The tea polyphenols and tannic acid in tea act on bacteria, coagulating bacterial proteins and killing them. It can be used to treat dysentery, enteritis, etc.

Tea craftsmanship: Lu'an melon slices are fried in five steps: raw pot, cooked pot, low fire, low fire, and old fire. Origin of tea: The main producing areas of Lu'an Guapian are Jinzhai County and Yu'an District, Lu'an City, Anhui Province Tongue Taste: Lu'an Guapian Tea has a flat shape, a single piece is straight and even, looks like a melon seed, and is green in color. The soup is green and clear, has a long aroma, and tastes fresh and sweet. The bottom of the leaves is uniformly bright yellow-green.

When brewing Lu'an Guapian, use the downward pouring method, that is, put the tea leaves first and then add water. The brewing water temperature should be about 85°C.

The effect of tea Restore energy: The caffeine in Xinyang Maojian is a xanthine alkaloid compound and a central nervous system stimulant that can temporarily drive away drowsiness and restore energy. Lowering blood pressure: The aminobutyric acid in Maojian tea has a good effect on relaxing blood vessel walls and lowering blood pressure.

Not suitable for people: People with cold body and weak liver and kidney should not drink it.

Tea craftsmanship: The processing technology of Xinyang Maojian is divided into several steps: greening, rolling, deblocking, arranging, initial baking, spreading and drying, and re-baking. Origin of tea: It is grown in the hills and mountains of Huainan, Xinyang City, Henan Province Taste on the tip of the tongue: Xinyang Maojian has a tight and thin appearance, a silver-green color with emerald green, and sharp edges. The soup is bright green in color and has a fresh aroma of cooked chestnuts. The bottom of the leaves is bright green and even. Healthy tea drinking: In addition to being drinkable, Xinyang Maojian tea soup can also be used to treat athlete's foot. Xinyang Maojian tea contains a lot of tannic acid, which has a strong bactericidal effect, and is especially effective against filamentous bacteria that cause athlete's foot. Soaking your feet in Xinyang Maojian tea soup can treat athlete's foot.

When brewing Xinyang Maojian, use the downward pouring method, that is, put the tea leaves first and then add water. The tea water temperature should be controlled at 85C-90C.

The effect of tea Exciting effect: The caffeine in Yuhua tea can excite the central nervous system, helping people to boost their spirits, improve their thinking, eliminate fatigue, and improve work efficiency. Weight loss: The tea polyphenols in Yuhua tea can reduce the content of blood lipids in the body, eliminate greasiness in the intestines, help digestion, and achieve weight loss.

Unsuitable groups: People with ulcers should not drink it.

Tea craftsmanship: Yuhua tea is made through four processes: greening, rolling, shaping and roasting. Origin of tea: The origin of Yuhua tea is in the suburbs of Nanjing, Jiangsu. Taste on the tip of the tongue: Nanjing Yuhua tea has a round green shape, like pine needles, with pekoe, and is tight and straight. The soup is green and clear, has an elegant aroma, has a mellow taste and a sweet aftertaste. Healthy tea drinking: Due to the short storage time of Xinyu scented tea, it contains more unoxidized polyphenols, alcohols and other substances that have a strong stimulating effect on human gastrointestinal mucosa and can easily induce gastric diseases. Therefore, you should drink less new green tea, and avoid drinking new green tea that has been stored for less than half a month.

When brewing Nanjing Yuhua tea, use the downward pouring method, that is, put the tea leaves first and then add water. The temperature of the tea water should be controlled at about 85°C.

The effect of tea Digestion aid: Yongxi Huoqing contains more tannins, aromatic oils and vitamins, and has the effects of aiding digestion, sterilizing and detoxifying, and preventing gastrointestinal infections. Diuresis and fatigue relief: Yongxi Huoqing can stimulate the kidneys and has diuretic and fatigue relief effects. It can eliminate excess lactic acid in the urine, improve the work efficiency of the kidneys, and reduce the retention time of harmful substances in the kidneys.

Tea craftsmanship: The production process of Yongxi Huoqing is divided into greening, rolling, frying the first green tea, re-kneading, frying the second green tea, spreading, breaking off the old pot, and sifting. Origin of tea: Yongxi Huoqing is produced in Fengkeng, Pankeng, Shijingkeng and Wantoushan areas of Yongxi Mountain, 70 kilometers east of Jingxian County, Anhui Province Tongue taste: Yongxi Huoqing has a granular appearance, shaped like a mung bean, with a heavy body and a dark green color with a lot of pekoe. The aroma is pure, the color is light yellow and transparent, and the taste is mellow and sweet. The bottom of the leaves is even and tender. Healthy tea: Yongxi Huoqing Decoction is rich and delicious. It has the effects of improving eyesight and clearing the mind, quenching thirst, diuresis and detoxification, refreshing and eliminating fatigue. It has special medicinal value for cancer patients undergoing chemotherapy. But do not drink it cold, as cold drinks can cause diarrhea.

Yongxi Huoqing should be brewed with hot water between 75°C and 85°C. Always use boiling water, as this will destroy its nutrients, especially vitamin C.

The effect of tea Weight loss: The tea polyphenols in Enshi Yulu can reduce the content of blood lipids in the body, eliminate greasiness in the intestines, help digestion, and achieve weight loss. Antibacterial: The catechins in Enshi Yulu have an inhibitory effect on the pathogenic bacteria of human diseases, and at the same time do not hinder the reproduction of beneficial bacteria.

Tea technology: Enshi Yulu is made from fresh leaves with one bud and one leaf or one bud and two leaves with dark green leaves, which are steam-cured. Origin of tea: Enshi Yulu is produced in Bajiao Township in the south of Enshi City, Hubei Province and Wufeng Mountain in the eastern suburbs. Taste on the tip of the tongue: Enshi Yulu has a straight and tight shape, smooth and oily, bright green soup color, refreshing aroma, mellow taste, and evenly green leaves at the bottom.

When brewing Enshi Yulu, use the upward pouring method, that is, add water first and then add the tea leaves. The appropriate brewing water temperature is about 85°C.

The effect of tea Anti-cancer: The tea polyphenols in Wuyuan Mingmei can block the synthesis of various carcinogens such as ammonium nitrite in the body, and have the effect of directly killing cancer cells and improving the body's immunity. Refreshing and refreshing: The caffeine in Wuyuan Mingmei can excite the central nervous system of the human body, enhance the excitatory process of the cerebral cortex, and have the effect of refreshing the mind, refreshing the mind, and clearing the mind.

Tea craftsmanship: The initial processing procedures of Wuyuan Mingmei are greening, rolling, initial baking, pan-frying, and re-baking. Origin of tea: Wuyuan Yimei is produced in Wuyuan County, Jiangxi Province. Taste on the tip of the tongue: Wuyuan Mingmei has a tightly knotted appearance, fat buds, green color, exposed pekoe, high and long-lasting fragrance, clear and bright soup color, fresh and mellow taste, and tender leaves at the bottom.

When brewing Wuyuan Mingmei, use the downward pouring method, that is, put the tea leaves first and then add water. The brewing water temperature should be about 85°C.

The effect of tea Soften blood vessels: Wuyang Chunyu has antioxidant effects, can effectively prevent cardiovascular disease, maintain the normal operation of the heart, and improve the body's immunity. Detoxify and nourish the skin: Wuyang Chunyu can purify the human digestive organs, thereby detoxifying and nourishing the skin.

Tea craftsmanship: Wuyang Chunyu is made through several processes: greening, rolling and drying. Origin of tea: Wuyang Chunyu is produced in Wuyi County, Zhejiang Province. Tongue taste: Wuyang Chunyu has a tender and slightly curled appearance, like pine needles and drizzle, with a green color and clear hair. The aroma of the inner substance is high and distant, the soup color is light green and bright, the taste is fresh and mellow, with the aroma of orchid, and the bottom of the leaves is more slender. bud

When brewing Wuyang Chunyu, use the downward pouring method, that is, put the tea leaves first and then add water. The optimal brewing water temperature is about 85°C.

The effect of tea Diuresis: The caffeine and theophylline in bamboo leaf green tea have diuretic effects and can treat edema and hydrodemuloma. Exciting the central nervous system: The caffeine in bamboo leaf green tea can excite the central nervous system, helping people to cheer up, improve thinking, eliminate fatigue, and improve work efficiency.

Tea technology: The production and processing procedures of bamboo leaf green are greening, three frying and three cooling, shaping and drying. Origin of tea: Mount Emei, Sichuan Province. Taste on the tip of the tongue: Bamboo leaf green tea has a flat, smooth, straight and beautiful shape, and a bright green and oily color. The aroma is rich and long-lasting, with the aroma of tender chestnuts, the soup is green and bright, the taste is fresh and mellow, and the bottom of the leaves is intact and bright yellow-green.

For the brewing of famous bamboo leaf green tea, two tea pouring methods are generally used depending on the tightness of the tea. The tighter ones use the up-casting method, the looser ones use the mid-casting method, and the ordinary bamboo leaf green uses the down-casting method.

The effect of tea Jin Tan Que Tongue contains more tea polyphenols, which are water-soluble substances. Washing your face with it can remove facial greasiness and shrink pores. Drinking it regularly can resist radiation, whiten your skin, and keep your skin delicate.

Tea craftsmanship: The production of Jintan Bird's tongue goes through processes such as finalization, shaping, and drying. Origin of tea: Changzhou, Jiangsu.

Taste on the tip of the tongue: Jintan Bird's Tongue is evenly shaped, resembling a bird's tongue, flat and straight, and green in color. The aroma is high and long-lasting, the taste is fresh and refreshing, the soup is bright, and the bottom of the leaves is tender and evenly shaped into flowers.

Jintan Bird's Tongue is produced in Quantan, which is close to Shanghai in the east and Nanjing in the west. The four seasons are distinct here, the climate is pleasant, and the tea buds and leaves produced are delicate. Therefore, when brewing, you must pay attention to the water temperature. The best water temperature is around 85°C. If it is too low, the entire tea buds and leaves cannot be brewed.

The effect of tea Nourish the stomach: Keemun black tea is made through fermentation and baking. The tea polyphenols undergo an enzymatic oxidation reaction under the action of oxidase, and the content is reduced, and the irritation to the stomach is also reduced. Anti-inflammation and sterilization: The polyphenols in Keemun black tea have anti-inflammatory effects, and catechins can combine with single-cell bacteria to inhibit and eliminate pathogenic bacteria.

Tea craftsmanship: The initial production includes withering, rolling, fermentation, drying and other processes. Refining includes wool sieving, shaking sieve, sifting, door tightening, lifting sieve, cutting, winnowing, sorting, fire replenishing, air clearing, blending, packing and other processes. Origin of tea: Keemun black tea is produced in Qimen, Dongzhi, Guichi, Shitai, Yixian County of Anhui Province, and Fuliang area of ​​Jiangxi Province. Taste on the tip of the tongue: Keemun black tea has a slender shape, slightly curved, and sharp edges, a dark color with a slight gray sheen, an aroma similar to honey or apple, a bright red soup, a fresh and sweet taste, and a bright red leaf base.

When brewing Keemun black tea, put the tea leaves first and then add water. The temperature of the brewing water should be controlled at 90℃-95℃. Warm brewing should be carried out during brewing. Warm brewed tea is not drinkable.

The effect of tea Refreshing and relieving fatigue: The caffeine in Dianhong excites the nerve center by stimulating the cerebral cortex, prompting refreshing, concentrated thinking and enhanced memory. Diuresis: The caffeine and aromatic substances in Dianhong can increase the blood flow of the kidneys, improve the glomerular filtration rate, expand the renal capillaries, inhibit the reabsorption of water by the renal tubules, and promote an increase in urine output.

Tea technology: Dian black tea is made from the fresh leaves of the tea tree through four processes of withering, rolling, fermentation and drying. Origin of tea: Dianhong is mainly produced in Lincang, Baoshan and other places in Yunnan. Taste on the tip of the tongue: Yunnan red-shaped cords are fat, tight and solid, the color is dark and reddish brown, with many golden cents, the aroma is high and fresh, the soup is red and bright with gold rings, the taste is strong, irritating, and the bottom of the leaves is thick.

A purple clay teapot is suitable for brewing Dianhong. The brewing water temperature is controlled at 90℃~95℃. There is a warm and moistening step during brewing, which not only functions as a tea wash, but also awakens the aroma and taste of the tea.

The effect of tea Anti-inflammatory and sterilizing: The polyphenolic compounds in Ninghong can inhibit bacterial reproduction and have anti-inflammatory and sterilizing effects. Cardiovascular relaxation: Drinking Ninghong can improve the blood flow rate of the heart blood vessels, increase blood vessel protection, and relax the blood vessels.

Tea craftsmanship: The production of Ninghong has four processes: withering, rolling, fermentation and drying. Origin of tea: Ninghong is mainly produced in Xiushui County, Jiangxi. Taste on the tip of the tongue: Ning red-shaped cords are tightly knotted, the color is gray and reddish, there are red veins, slightly short and broken, the aroma is fresh, the soup is bright red and slightly lighter, the taste is thick and slightly sweet, and the bottom of the leaves is spread out.

It is advisable to use purple sand tea sets, white porcelain tea sets and white background safflower tea sets for brewing Ninghong. When drinking, drink carefully and slowly. Take three sips and taste carefully to explore the sweetness of the tea.

The effect of tea Stomach nourishing: The oxidation products of tea polyphenols in Sichuan red can promote human digestion. Sichuan red added to milk can reduce inflammation, protect the gastric mucosa, and is also effective in treating gastric ulcers. Eliminate fatigue: The caffeine in Chuanhong excites the nerve center by stimulating the cerebral cortex, achieving the effects of refreshing, concentrating thinking, and enhancing memory.

Tea technology: The production of Sichuan red has four processes: withering, rolling, fermentation and drying. Origin of tea: Chuanhong is produced in Junlian County, Gaoxian County, Yibin City, Sichuan Province and other places. Taste on the tip of the tongue: Sichuan red-shaped cords are tightly knotted, strong and beautiful, with front seedlings, bird-like color and many cents, bright red soup, fresh aroma with orange aroma, fresh and refreshing taste, and even leaf base.

Clay tea sets or purple sand gold are suitable for brewing Sichuan red. The brewing water temperature should be controlled at around 90°C. Do not use boiling water, and the water temperature should not be too low. There is a warm soaking step when brewing.

The effect of tea Antibacterial: Gargling with Zhenghe Kung Fu Tea can prevent colds caused by viral viruses, and prevent tooth decay and food poisoning. Drinking it can lower blood sugar levels and improve high blood pressure. Refreshing and relieving fatigue: The caffeine in Zhenghe Kung Fu excites the nerve center by stimulating the cerebral cortex, promoting refreshing and concentration of thinking, thereby making thinking responses sharper and memory enhanced.

Tea craftsmanship: Zhenghe Kungfu is made through four processes: withering, rolling, fermentation and drying. Origin of tea: Zhenghe Kungfu is produced in Zhenghe County in northern Fujian. Taste on the tip of the tongue: Zhenghe Kungfu has a tight and thin appearance, curly shape, gray-black color, high aroma and sweetness, bright red soup color, mellow taste, fat and red leaf base.

Before Zhenghe Gongfu brews, there is a process of moistening the tea, which is not only conducive to the overflow of aroma and taste, but also can wash the tea. The time for moistening the tea should not be too long, generally control it to a few seconds.

The effect of tea Promotes body fluids and clears away heat: The polyphenols, sugars, amino acids, pectin, etc. in Bai Lin Kung Fu react chemically with saliva, which can stimulate saliva secretion, make the mouth feel moisturized, and produce a cooling sensation. Strengthen bones: The polyphenols in Bailin Kung Fu black tea can inhibit the activity of bone cell-destroying substances, prevent osteoporosis, and have the effect of strengthening bones.

Tea craftsmanship: The initial tea making craftsmanship of Bai Lin Kung Fu includes picking, withering, rubbing and breaking up, fermentation and baking. Origin of tea: Bailin Kungfu is mainly produced in Bailin Town, Fuding City, Fujian Province. Taste on the tip of the tongue: Bai Lin Kung Fu has a slender and curved shape, yellow and black color, lots of pekoe, pure aroma with licorice aroma, light and bright soup color, fresh and slightly light taste, bright red and yellow leaves at the bottom.

You can use a tureen or purple clay pot to brew Bai Lin Kung Fu. There is a step of moistening the tea before brewing, which only takes a few seconds. Don’t soak for too long, just 1 to 2 minutes.

The effect of tea Diuresis: The caffeine and theophylline in Tanyang Kung Fu have diuretic effects and can also reduce swelling. Digestion aid: Tanyang Kungfu is a warm tea that has the effect of warming the stomach and has a certain digestive function. It is suitable for people with poor gastrointestinal problems.

Tea technology: The production technology of Tanyang Kungfu mainly includes fresh leaf picking, ginger withering, rolling, fermentation, drying, refining and other processes. Origin of tea: Tanyang Kungfu is produced in Tanyang Village at the foot of Baiyun Mountain in Fu'an City, Fujian Province. Taste on the tip of the tongue: Tanyang Kungfu has thin and floating appearance, black and shiny color with pekoe, slightly lower aroma, deep golden soup color, fresh and sweet taste, and smooth leaf base.

When brewing Tanyangfu, you can choose a tureen or porcelain tea set, and the brewing water temperature should be controlled at 90℃-9S℃. There is a step of warm brewing during brewing, and the warm brewed tea is not drinkable.

The effect of tea Weight loss: Various compounds such as caffeine, inositol, folic acid, pantothenic acid and aromatic substances in Lapsang Souchong can regulate fat metabolism. Tea polyphenols and vitamin C can reduce cholesterol and blood lipids and achieve weight loss. Detoxification: Theophylline in Lapsang Souchong can absorb heavy metals and alkaloids, and precipitate and decompose them.

Tea technology: The production technology of Lapsang Souchong includes withering, rolling, fermentation, drying, refining and other processes. Origin of tea: Lapsang Souchong is produced in Wuyishan City, Fujian Province.

Taste on the tip of the tongue: Lapsang Souchong is thick and straight in appearance, heavy and solid in body, black and oily in color, and has a pine smoke aroma. The soup is dark golden in color, syrupy, and has a mellow taste, similar to longan soup. The base of the leaves is thick, smooth, and bronze in color.

The water temperature for brewing Lapsang Souchong is very important. The appropriate water temperature is conducive to the leaching of the aroma, taste and content of Lapsang Souchong tea. Generally, it is brewed with water that is naturally cooled to about 90°C after boiling. The reason why the water temperature is higher than that of green tea is that Lapsang Souchong black tea has special material selection and production process.

The effect of tea Promotes body fluids and clears away heat: Drinking Jin Junmei in summer can quench thirst and relieve heat because the polyphenols, sugars, amino acids, pectin, etc. in the tea react chemically with saliva and stimulate saliva secretion, making the mouth feel moist and cool. feel. Diuretic: Caffeine and theophylline in Jinjunmei tea have diuretic effects and can be used to treat edema and hydrodemuloma.

Tea craftsmanship: Jinjunmei is made through withering, shaking, fermentation, rolling and other processing steps. Origin of tea: Jinjunmei is produced in Tongmuguan, Wuyishan, Fujian. Taste on the tip of the tongue: Jin Junmei has a tight and beautiful appearance, heavy and solid, and a golden, yellow and black color. The soup is golden in color with golden rings, the aroma is floral and fruity honey, the taste is fresh and sweet, and the bottom of the leaves is stretched.

Healthy tea drinking: The tea polyphenols and tannic acid in Jinjunmei tea act on bacteria, coagulating their proteins and killing them. If the skin develops sores, ulcers and pus, or trauma breaks the skin, rinse the affected area with strong tea, which has anti-inflammatory and bactericidal effects. Oral inflammation, ulceration, and sore throat can be treated with tea, which also has certain effects.

After the tea is brewed, you can usually smell its aroma after 3 minutes, and then observe the color of the black tea soup. This approach is especially fashionable when drinking high-end black tea. As for low-grade tea, there are generally few people who can smell the fragrance and appreciate the color.

The effect of tea Stomach nourishing: Rice brick tea is rich in dietary fiber and has the function of regulating the gastrointestinal tract. The participation of probiotics can improve the intestinal microbial environment and aid digestion. Fat removal: Rice brick tea can effectively inhibit the aggregation of fat cells in the body and inhibit the hypertrophy of fat cells, and has a good effect of fat removal and weight loss.

Tea process: Rice brick tea is made through screening, assembling, pressing, brick removal, brick inspection, drying, packaging and other processes. Origin of tea: Rice brick tea is produced in Yangloudong, Chibi, Hubei

Taste on the tip of the tongue: Rice brick tea has flat corners, smooth surface, glossy color, mellow aroma, deep red soup color, mellow taste, and evenly red and dark leaf bottoms. Healthy tea: Rice brick tea can be boiled with ticket meat, longan meat, and jujube, and the juice can be drank. It can beautify the skin and replenish qi and blood.

When brewing rice brick tea, be careful not to stir or shake the tea to avoid the tea soup becoming cloudy. Because the grains of rice brick tea are small, it is best to filter it several times when making the soup to prevent the tea soup from being mixed with grains and affecting the taste.

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Deng Dayan

Brand: Wuyixing

Guangdong Oolong

The effect of tea Beautify skin: The polyphenols in Tieguanyin can improve the function of enzyme SOD in eliminating reactive oxygen species, thus achieving the effect of beautifying skin. Anti-cancer: Vitamin C and vitamin E in Tieguanyin can block the synthesis of carcinogen nitrosamines and play a great role in preventing and treating cancer.

Tea technology: Tieguanyin is made into commercial tea by cooling, drying, shaking, frying, rolling, wrapping, baking, sifting, winnowing, picking, evenly stacking, and packaging. Origin of tea: Anxi Tieguanyin is produced in Anxi, Fujian. Taste on the tip of the tongue: Anxi Tieguanyin has a granular shape, a heavy body, a sandy green color, a clear and rich aroma, with the aroma of orchids, a clear and golden soup, a mellow and sweet taste, and a thick, soft and bright leaf base. Healthy tea drinking: Tieguanyin tea has a better anti-allergic effect. Don't throw away the Tieguanyin tea after drinking it. You can "recycle" it and chew it in your mouth, especially on sensitive teeth. You can also put fresh Tieguanyin tea leaves directly into the sensitive parts of your teeth and chew them gently.

The effect of tea Weight loss: Various compounds such as caffeine, inositol, folic acid, pantothenic acid and aromatic substances in Dahongpao can regulate fat metabolism, thereby achieving the effect of weight loss. Eliminate fatigue: The caffeine in Dahongpao can excite the central nervous system, help people cheer up, improve their thinking, eliminate fatigue, and improve work efficiency.

Tea technology: The basic production technology of Dahongpao includes withering, spreading to dry, shaking, greening, fixing, rolling and drying. Origin of tea: Dahongpao is produced in the Wuyishan area of ​​Fujian. Taste on the tip of the tongue: Dahongpao has a tight and strong appearance, slightly curved, oily color, strong aroma, deep orange-yellow soup color, mellow taste and obvious rocky charm, and the bottom of the leaves is soft and bright. Healthy tea drinking: Wuyi rock tea has been an excellent drink for health and health since ancient times. Legend has it that Shennong once used it to detoxify seventy-two poisons, and it is also famous for curing difficult and complicated diseases of county magistrates and scholars rushing to take exams. Scientific research has now determined that rock tea is rich in trace elements such as potassium, zinc, and selenium. It can separate mixtures such as oxalic acid, tannic acid, and yellow bark, which are of great benefit to the human body.

The amount of tea added accounts for about 113% of the pot's capacity. The appearance of Dahongpao is not as tightly knotted as Tieguanyin, so the tea washing process can be simpler. After entering the water, you can pour out the tea washing water immediately.

The effect of tea Delay aging: The tea polyphenols in the hands of Yongchun Buddha can brighten the skin color. Regular drinking can achieve the effect of delaying aging. Strengthen teeth and improve eyesight: Yongchun Buddha's hands contain high fluoride content, which is beneficial to preventing dental caries, protecting teeth and strengthening teeth. In addition, vitamin C and other ingredients in tea can reduce eye lens opacity.

Tea craftsmanship: The craft process of Yongchun bergamot is sun-drying, shaking, spreading to dry, fixing, wrapping and kneading, initial baking, re-wrapping and kneading, shaping, and full heat. Origin of tea: Yongchun Bergamot is mainly produced in Yongchun County, Fujian Province Taste on the tip of the tongue: Yongchun Bergamot has a tightly knotted, fat, and curly appearance, a sandy green color, a sharp aroma, and a unique fruity aroma. The soup is orange-yellow and clear, the taste is mellow and sweet, and the bottom of the leaves is yellow-green, soft and bright. Healthy tea drinking: Yongchun Bergamot can also be drunk together with Ganoderma lucidum. Take 3 grams of Yongchun Bergamot and 8 grams of chopped Ganoderma lucidum and brew them together to protect the liver and improve immunity.

The water ratio for brewing Yongchun Bergamot tea is 1:20, that is, 20mm of water is used for 1g of tea, and the brewing water temperature is 90℃~95℃. Just wash the tea for a few seconds and steep it for about 1 minute.

The effect of tea Weight loss: Various compounds such as caffeine, inositol, folic acid, pantothenic acid and aromatic substances in golden osmanthus can regulate fat metabolism and achieve weight loss. Soften blood vessels: The tea polyphenols and vitamin C in Huangguang Gui have the effect of promoting blood circulation and removing blood stasis and preventing arteriosclerosis. Regular drinking can reduce the incidence of high blood pressure and coronary heart disease.

Tea craftsmanship: The production techniques are cool green, sun-dried green, shaken green, stir-fried green, rolling, wrapping, baking, sifting, winnowing, sorting, even stacking and packaging. Origin of tea: Huangjingui is originally produced in Meizhuang Village, Huqiu, Anxi, Fujian. Taste on the tip of the tongue: The appearance of Golden Osmanthus is tight, thin and even, the color is golden and bright, the aroma is sharp and refreshing, with the fragrance of osmanthus, the color of the soup is light golden and bright, the taste is strong and refreshing, and the bottom of the leaves is bright yellow. Healthy tea drinking: Huangjingui tea soup can be blended with cooked day lily to clear the throat and soothe the throat. The specific dosage is: 3 grams of golden osmanthus and 30 grams of day lily. You can also add an appropriate amount of honey according to personal taste.

The effect of tea Weight loss: Various compounds such as caffeine, inositol, folic acid, pantothenic acid and aromatic substances in Tieluohan can regulate fat metabolism and achieve weight loss. Whitening skin: The tea polyphenols in Tieluohan can brighten the skin color. Regular drinking can achieve the effect of whitening the skin.

Tea process: The production process includes cooling green, drying green, shaking green, frying green, rolling, wrapping, baking, sifting, winnowing, picking, Evenly stacked and packed. Origin of tea: Tieluohan is produced in the Wuyishan area of ​​Fujian Province. Taste on the tip of the tongue: Iron Arhat has a tight and even appearance, green color and freshness, high and long-lasting fragrance, with orchid aroma, yellow and bright soup color, refreshing and sweet taste, and fat and soft leaf base. Healthy tea drinking: People with cold stomachs should not drink too much Tieluohan, especially green Tieluohan, otherwise it will cause gastrointestinal discomfort; people with weak nerves and people suffering from insomnia should not drink Tieluohan before going to bed, let alone strong Tieluohan. , otherwise it will aggravate insomnia.

The legend of tea According to legend, the Queen Mother hosted a banquet for five hundred Arhats on the night of the Mid-Autumn Festival one year, and the banquet was filled with fine wines from the Heavenly Palace. When the banquet broke up, the five hundred Arhats all became drunken gods and staggered when they walked. Some of them went to Wuyi Mountain. When they were passing by the north of the mountain, the Arhat who was in charge of the Iron Arhat was so fascinated that he broke the Iron Arhat branch in his hand. After he woke up, he was very regretful. Out of ideas. Several Arhats persuaded him to seek help from the Queen Mother, but they walked too hastily and knocked the broken branch down to earth. It fell straight into the Huiyuan Pit in Wuyi Mountain, where it was picked up by an old farmer and later carried in the pit. The next year, the broken branch sprouted and grew leaves. The Arhat who was in charge of the Iron Arhat hurriedly entrusted the dream to the old farmer, telling him the process of how the broken branch grew into the Iron Arhat, and how to manage, pick and make it in the future. The old farmer told the mountain man after his dream, and the mountain man called the old man's man the "Iron Arhat". From then on, the legend spread from one to ten, and from ten to ten, the legend of "the Arhat broke the iron and was planted alive" spread.

The effect of tea Delay aging: The polyphenols in white cockscombs have strong antioxidant properties and physiological activity. They are scavengers of free radicals in the human body. They can block lipid peroxidation and delay aging. Inhibit cancer cells: The flavonoids in white chicken combs have varying degrees of anti-cancer effects in vitro.

Tea techniques: cool green, sun-dried green, shaken green, stir-fried green, rolling, wrapping and baking Baking, screening, winnowing, sorting, stacking and packaging. Origin of tea: Baijiguan is produced in the Wuyishan area of ​​Fujian Province. Taste on the tip of the tongue: White cockscomb has soft and thin buds and leaves, curled into strips, like a cockscomb, brown in color, with the fragrance of orchid, clear and bright soup color, mellow and sweet taste, and tender and even leaf base. Healthy tea: White cockscomb can be decoctioned with Atractylodes rhizome, Qianghuo, Atractylodes rhizome, dried ginger, safflower, and licorice, which can activate blood circulation, dredge collaterals, and eliminate rheumatism.

White Chicken Crown is one of the four famous trees in Wuyi Mountain. It is named because the shape of Qiancha resembles the white crown on the head of a chicken.

The temperature of this kind of covered bowl rises relatively quickly after boiling water is poured into it, so after warming the bowl, be careful when handling it to avoid burning your hands.

The legend of tea Legend has it that a long time ago, there was a tea farmer in Wuyi Mountain. One day, it was his father-in-law's birthday, so he took a big rooster to celebrate his birthday. On the way, the weather was hot, so he went to the Huiyuan Rock to enjoy the shade and put the rooster under a tree. Soon, he suddenly heard a rooster scream and saw a green snake passing by his feet, while red blood flowed down from the rooster's comb and fell on the roots of a tea tree nearby. The tea farmer had no choice but to dig a hole under the tea tree and bury the big rooster. For some reason, the tea tree near Huiyuan Rock has grown particularly vigorously since then, with luxuriant branches and leaves. It is taller than the surrounding tea trees, and its rich fragrance can be smelled a few feet away. The color of the tea leaves is also unique. Other tea leaves are brown in color, but it is milky white in beige. The brewed tea has bright crystals and a fragrant fragrance. After taking a sip, you will feel cool and sweet. The tea stems also have a sweet smell when chewed, and it is said that drinking them can cure diseases. This tea tree is the famous Wuyi "White Chicken Crown".

The effect of tea Protect teeth: Northern Fujian narcissus contains fluoride. Fluoride ions have a great affinity with the calcium in teeth and can turn into a kind of "fluoroapatite" that is difficult to dissolve in acid, improving the ability of teeth to prevent acid and caries. Inhibit cancer cells: The flavonoids in Narcissus from northern Fujian have anti-cancer effects in vitro to varying degrees.

Tea craftsmanship: Northern Fujian narcissus is made into raw tea through withering, greening, fixing, rolling, initial baking, wrapping and rolling, and full fire. Origin of tea: Northern Fujian Narcissus is mainly produced in Jianou and Jianyang cities in Fujian Province. Taste on the tip of the tongue: Northern Fujian Narcissus tea has a tight and heavy appearance, an oily color, with sandy green and honey yellow in between, a rich aroma, with the fragrance of orchids, a clear orange-red soup, a mellow and refreshing taste, and a fat, soft and yellow bright leaf base.

The legend of tea Shuixian Tea is one of the two famous varieties of oolong tea in northern Fujian, with unique quality. "Narcissus tea has beautiful texture and rich flavor", and "the fruity aroma is the crown of all teas." Narcissus tea tree varieties are suitable for making oolong tea, but the names are also different due to different places of origin. Nanya narcissus is used in the production area of ​​northern Fujian and is made according to the oolong tea harvesting technology in northern Fujian. It is called Northern Fujian narcissus. The Narcissus species grown in Wuyi Mountain were introduced around the Daoguang period of the Qing Dynasty. The resulting tea is called Narcissus or Wuyi Narcissus. The narcissus species used in narcissus in northern Fujian originated from Zhuxian Cave in Yanyi Mountain, Dahu Village, Xiaohu Township, Jianyang City. In 1939, Professor Zhang Tianfu's "Narcissus Mother Tree Chronicles" recorded: "During the Daoguang Period of the Qing Dynasty, there was a Quanzhou native named Su who worked as a farmer and lived in the Great Lakes. One day, he was going to the Yanyi Mountain on the other side to cut firewood. When he passed by the Zhuxian Cave in Taozigang, he saw a tree with white hair. It resembles tea and grows in size. I dug it up and planted it next to the house. After years of harvesting the leaves, I tried to make oolong tea. It turned out to be fragrant and sweet, so I named it Zhuxian. Narcissus" is the current name. The "Jianou County Chronicle" in 1929 also recorded: "The Narcissus tea came out of Heyili, Daping Mountain in the big lake, where there is Yanyi Mountain, and there is Zhuxian Cave in the book." "There is a big lake in Baining County that has the name Narcissus with thick leaves and long leaves." "It tastes like narcissus, hence the name." It can be seen that the cultivation history of narcissus tea is more than 170 years.

The effect of tea Weight loss: Various compounds such as caffeine, inositol, folic acid, pantothenic acid and aromatic substances in Phoenix Danconong can regulate fat metabolism. Protect teeth: Phoenix Dancong has a high fluoride content, which is beneficial to preventing dental caries, protecting teeth, and strengthening teeth.

Tea craftsmanship: The production of Phoenix Dancong goes through processes such as sun-drying, cooling, greening, fixing, rolling, and baking. Origin of tea: Fenghuang Dancong is produced in Fenghuang Mountain, Chaozhou City, Guangdong Province. Taste on the tip of the tongue: Phoenix Dancong is thick and tight in appearance, heavy and solid, straight and even, brown in color, oily and shiny, has a clear and floral aroma, the soup is orange-yellow, refreshing and bright, and the taste is rich and sweet. Healthy drinking tea: Phoenix wolfberry can be boiled and taken together with wolfberry, which can delay aging and regulate blood lipids and blood sugar.

Fenghuang tea is produced in Chaozhou, southern Guangdong. In addition to the ordinary brewing method, there is also the unique Chaozhou "Kung Fu tea", which is a symbol of "Chaozhou people's elegant habits and superb actions", forming a very distinctive Chaozhou tea culture.

The legend of tea Chaozhou's Fenghuang Mountain has a long history of tea production. Contemporary scholars have traced the history of Chaozhou's tea production back to the Tang Dynasty. Folk legend has it that the Emperor of the Song Dynasty passed through Fenghuang Mountain when he was fleeing south. He was so thirsty that his servants picked a leaf with a tip like a wren's beak from the mountain and cooked it into tea. After drinking it, it not only quenched thirst but also stimulated body fluids, so it was widely planted by later generations. This tree is also called "Song Zhong" or "Wren's Mouth Tea". The "First Draft of Guangdong General Chronicles" during the Jiajing period of the Ming Dynasty records: "Tea is best when the tide comes out of Sangpu." At that time, Chao'an had become one of the tea-producing areas in Guangdong. In the Qing Dynasty, Phoenix tea gradually became known to people and was listed as a national famous tea. Since the 1990s, the area of ​​tea gardens in Chao'an Tea District has continued to grow, and the quality of tea has also been greatly improved. Since 1982, Phoenix Tea has been rated as a national famous tea many times.

The effect of tea Skin beautification: The polyphenols in Dongding Oolong tea can improve the function of enzyme SOD in eliminating reactive oxygen species, thereby achieving the effect of beautifying skin. Antibacterial and antibacterial: The tea polyphenols and tannic acid in Dongding Oolong act on bacteria, coagulating their proteins and killing them.

Tea technology: Frozen top oolong is made by drying, cooling, shaking, frying, rolling, initial baking, and repeated rolling, rebaking, and roasting. Origin of tea: Dongding Oolong is originally produced in Lugu Township, Nantou County, Taiwan. Taste on the tip of the tongue: The shape of frozen oolong is naturally curly, hemispherical, tightly knotted and neat, the color is bright green and shiny, the fragrance is obvious, with floral and fruity aroma, the soup is golden and clear, the taste is mellow and sweet, and the bottom of the leaves is tender.

The legend of tea It is said that there used to be a scholar named Lin Fengchi. One year, he heard that Fujian was going to hold an imperial examination and wanted to take part, but his family was poor and had no travel expenses, so his fellow villagers donated money. Before leaving, the villagers said to him: "When you arrive in Fujian, you must say hello to the folks in our ancestral home. We Taiwan folks miss them very much." Lin Fengchi passed the Juren Examination and a few years later, he decided to return to Taiwan. While visiting relatives, I brought thirty-six oolong tea seedlings back to Taiwan and planted them on Dongding Mountain in Lugu Township, Nantou. After careful cultivation and breeding, a tea garden has been built, and the tea collected is fragrant and delicious. Later, Lin Fengchi came to Beijing on an imperial mission and presented this tea to Emperor Daoguang. After drinking it, the emperor praised it as a good tea. Because this tea is harvested from Dongding Mountain in Taiwan, it is called Dongding Tea. From then on, Taiwan oolong tea was also called "frozen top oolong tea"

The effect of tea Anti-complement: The diterpenoids in Wuyi cinnamon have anti-complement effects. Inhibit arteriosclerosis: The tea polyphenols and vitamin C in Wuyi cinnamon can activate blood circulation, remove blood stasis, and prevent arteriosclerosis. Regular drinking can reduce the incidence of hypertension and coronary heart disease.

Tea craftsmanship: Wuyi cinnamon is made through more than a dozen processes including withering, greening, fixing, rolling, and baking. Origin of tea: Wuyi cinnamon is produced in Wuyi Mountain, Fujian. Taste on the tip of the tongue: Wuyi cinnamon has an even appearance, tight knots, green-brown color, oily and shiny, light meaty aroma, orange-yellow and clear soup, mellow and sweet taste, and evenly bright leaf base. Healthy tea: Wuyi cinnamon can be stewed and drank with winter melon peel, hawthorn, and fleece multiflorum. It can remove fat, lose weight, and soften blood vessels. effect.

Wuyi Meat Club can use purple clay pots or porcelain pots for brewing. The amount of tea added accounts for about 1/3 of the gold capacity.

The effect of tea Inhibit cancer cells: The flavonoids in Jinxuan tea have varying degrees of anti-cancer effects in vitro. Eliminate fatigue: The caffeine in Jinxuan Oolong can excite the central nervous system, help people cheer up, improve their thinking, eliminate fatigue, and improve work efficiency.

Tea craftsmanship: Jinxuan Oolong adopts the primary process of lightly drying and lightly shaking green Origin of tea: Produced in Chiayi City and Nantou County in southern Taiwan. Tongue Taste: Jinxuan Oolong Dry Tea is dark green in color, green and yellow in color, clear and fragrant, and tastes fragrant, mellow and smooth. Healthy tea: Jinying Oolong can be brewed with jujube kernels and white chrysanthemums in boiling water, which can calm the mind and nourish the heart, relieve pain, and lower blood pressure.

The effect of tea Exciting effect: Hairy crab tea helps people cheer up, improve thinking, and eliminate fatigue Cardiotonic and antispasmodic: The caffeine in hairy crab tea has the effects of strengthening the heart, relieving spasm, relaxing smooth muscles, and can promote blood circulation.

Tea process: Hairy crab tea adopts the production process of picking, ginger withering, frying, rolling, drying and pressing. The origin of tea; produced in Anxi County, Fujian Province. Taste on the tip of the tongue: Hairy crab tea has a compact shape, sandy green color, good and even grain texture, red, thick, transparent and bright soup color, smooth and mellow aroma, and soft, plump and elastic leaf base. Healthy tea: Hairy crab tea can be boiled in a pot with lotus seeds and rock sugar. It can calm the mind and nourish the heart, strengthen the brain and improve intelligence, and treat insomnia.

Hairy crab tea is one of the color blended teas. Sezhong tea refers to tea made from tea tree varieties other than Tieguanyin and other high-quality oolong teas. The difference between it and Tieguanyin can be seen on the bottom of the leaves. The leaves of Tieguanyin are convex and uneven, while the surface of hairy crab is smooth.

The effect of tea Beautify your skin: The polyphenols in Oriental Beauty Tea can improve the function of enzyme SOD in eliminating reactive oxygen species, thereby achieving the effect of beautifying your skin. Weight loss: Various compounds such as caffeine, inositol, folic acid, pantothenic acid and aromatic substances in Oriental Beauty can regulate fat metabolism and achieve weight loss.

Tea craftsmanship: Oriental Beauty makes raw tea through picking, fixing, fermentation, rolling, deblocking, drying and other processes. Origin of tea: The main production areas are in Taiwan’s Hsinchu and Miaoli areas. Taipei’s Pinglin and Shiding areas are also emerging production areas. Taste on the tip of the tongue: The Oriental Beauty has a plump pekoe appearance. The tea body is white, green, red, yellow and brown in five colors, as bright as a flower. The soup is clear and fresh, the taste is pure and mellow, and the bottom of the leaves is bright. Healthy tea: Oriental beauty can be brewed with boiling water together with raw dragon's tooth, roasted licorice and schisandra chinensis, which can calm the nerves, nourish the liver and replenish qi.

Fuding white tea

The effect of tea Clearing heat and moisturizing the lungs: Silver needles are rich in amino acids, tea polyphenols, selenium, zinc and other trace elements needed by the human body, and have very good effects on moistening the lungs and clearing away heat. Anti-cancer and anti-cancer: Baihao Yinzhen is a non-fermented tea and has good anti-cancer and anti-cancer effects.

Tea craftsmanship: During the production process of Pekoe Silver Needle, there is no frying or kneading, and only two processes are withering and baking.

Origin of tea: Silver Needle is produced in Zhenghe County, Fuding City, Fujian Province. Taste on the tip of the tongue: Silver Needle has a plump and straight bud shape, thick hairs, white color, shiny, light aroma, clear blue and light apricot color, fresh and mellow taste, and fat and bright leaf base. Healthy tea drinking: The active enzymes of Silver Needle are generally twice as high as those of other teas. There are also polyphenols, vitamins B1 and B2, niacin, folic acid, vitamin E, vitamin K, vitamin C, catechins, amino acids, theanine and various minerals, which are richer than other teas.

The suitable water temperature for making tea is around 70°C. Avoid brewing directly with boiling water. Bai Hao Yinzhen is more resistant to foaming and can be brewed about 3 times.

The effect of tea Heatstroke prevention and cooling: Drinking white peony in summer can prevent heatstroke and cool down. Regulate blood sugar: White peony contains active enzymes necessary for the human body, which can promote fat catabolism, effectively control insulin secretion, decompose excess sugar in the blood in the body, and promote blood sugar balance.

Tea craftsmanship: The production of white peony includes two processes: withering and baking. Origin of tea: White Peony is produced in Zhenghe County, Fujian Province. Taste on the tip of the tongue: White peony has a naturally stretched shape, one bud and two leaves, gray-green color, mellow aroma, clear and bright yellow soup, fresh and mellow taste, and flowers at the bottom of the leaves. Healthy tea drinking: White peony tea contains a variety of amino acids and is cold in nature. Drinking white peony tea often in summer can effectively prevent heatstroke. In addition, drinking more white tea can delay aging, whiten and nourish the skin. White peony tea is a typical women's tea. Its beauty and beauty effects are increasingly popular among modern fashion people, especially urban women.

Bai Zhudan can be brewed either in a glass cup or in a tureen. The brewing water temperature should be controlled at around 90°C. Excellent quality white peony can be brewed 6-8 times

The effect of tea Clears the heart and calms the mind: Gongmei can clear away heat and reduce fire, clear the mind and calm the mind, which is helpful for a healthy and good sleep. Radiation protection: Gongmei contains radiation protection substances, which have a significant protective effect on the human body's hematopoietic function and can reduce the harm of radiation to the human body.

Tea technology: The basic processing technology of Gongmei is withering, drying, sorting, baking and packing. Origin of tea: Gongmei is produced in Jianyang, Fuding, Zhenghe, Songxi and other places in Fujian Province. Taste on the tip of the tongue: Gongmei has a small bud center, gray-green color and slightly yellow color, fresh and mellow aroma, bright yellow soup color, sweet taste, green bottom leaf and red veins. Healthy tea drinking: Although drinking Gongmei tea has many benefits, it should not be overdosed, and not all people are suitable for drinking tea. Generally, you drink about 12 grams of tea a day, and it is appropriate to brew it 3 to 4 times. People who work a lot, consume a lot, and eat a lot can drink about 20 grams a day.

The raw materials of Gongmei are delicate and the brewing water temperature should not be too high. It is generally controlled at around 90℃. The brewing device generally chooses a glass cup or a covered bowl, and the number of brewing times is 3-4 times.

Huoshan Huangya

Junshan Silver Needle

The effect of tea Anti-inflammation and sterilization: A large number of natural substances are retained in the fresh leaves of Junshan Silver Needle, and these substances have certain effects on sterilization and anti-inflammation. Prevent and treat esophageal cancer: Junshan Yinzhen is rich in tea polyphenols, amino acids, soluble sugar, vitamins and other nutrients, which has obvious effects on the prevention and treatment of esophageal cancer.

Tea craftsmanship: The production of Junshan Silver Needle goes through eight processes: greening, drying, initial baking, initial wrapping, spreading again, drying again, wrapping again, and drying. Origin of tea: Junshan Yinzhen is produced in Junshan, Yueyang, Hunan Province. Taste on the tip of the tongue: Junshan Yinzhen has a plump and straight bud head, uniform color, golden and bright color, fresh aroma, light yellow soup color, sweet and refreshing taste, and bright yellow leaves at the bottom. Healthy tea drinking: People with iron deficiency anemia should not drink it, because the tannic acid in tea will affect the body's absorption of iron and aggravate anemia; people with neurasthenia should not drink it, because the caffeine in tea can make people excited and cause an increase in basal metabolism. , aggravating insomnia; patients with active gastric ulcers should not drink it, because caffeine will stimulate gastric juice secretion, aggravate the condition, and affect ulcer healing.

Glass cups are suitable for brewing Junshan Yinzhen. The method of pouring tea can be medium pouring, that is, pouring water first and then pouring tea. The brewing water temperature is preferably controlled at 80℃-85℃.

The effect of tea Heat-clearing and detoxifying: Huoshan Huangya is cold in nature, and regular consumption can clear away heat and detoxify. Digestion aid: Huoshan Huangya can produce a large amount of digestive enzymes, which is beneficial to the spleen and stomach. It is also effective in treating indigestion and loss of appetite.

Tea craftsmanship: The production process of Huoshan Huangya includes five processes: greening, brining, spreading, foot-flashing, picking and reflaming. Origin of tea: Huoshan Huangya is produced in Cuishan County, Anhui Province. Taste on the tip of the tongue: Huoshan yellow buds are straight and slightly spread in shape, evenly arranged into flowers, shaped like a bird's tongue, green in color, with long-lasting aroma, clear and bright yellow-green soup, fresh and mellow taste, thick and sweet, and bright yellow leaves at the bottom. Healthy tea drinking: People with urinary system stones should not drink it, because the oxalic acid in the tea will lead to an increase in stones; people with poor liver function should not drink it, because most caffeine is metabolized by the liver. Drinking tea by people with poor liver function will increase the burden on the liver. People with constipation should not drink it because tannic acid has an astringent effect, which will weaken intestinal peristalsis and aggravate constipation.

The effect of tea Radiation protection: The tea polyphenols, lipopolysaccharides, vitamin C, vitamin E and some amino acids in Beigang Maojian can effectively protect against radiation. Anti-aging: Beigang Maojian is rich in vitamin C. In addition, the flavonoids in it can effectively increase the antioxidant effect of vitamin C and play an anti-aging role.

Tea craftsmanship: The processing method of Beigang Maojian is divided into four steps: frying, kneading, sweating and drying. Origin of tea: Beigang Maojian is produced in Beigang, Yueyang City, Hunan Province. Taste on the tip of the tongue: Beigang Maojian has a curved shape, tight and solid, golden color, exposed pekoe, fragrant and fragrant, bright apricot-yellow soup, and mellow taste.

Guangxi Sanhe brand

Pu'er tea

Baishaxi

The effect of tea Lowering blood pressure: Theanine in Pu'er loose tea can effectively inhibit the increase in blood pressure, and flavonoids can relax blood vessel walls, increase the effective diameter of blood vessels, and lower blood pressure. Detoxification: The polyphenolic oxides, catechins and other compounds in Pu'er loose tea can absorb toxic substances in the body and excrete them from the body.

Tea technology: The processing technology of Pu'er loose tea is withering, fixing, rolling, sun-drying, autoclaving and drying. Origin of tea: Pu'er loose tea is produced in Pu'er, Yunnan and other places.

Taste on the tip of the tongue: Pu'er loose tea has a tight-knit appearance, heavy solidity, brown or reddish brown color, pure and long aroma, bright red soup color, rich and mellow taste, smooth and sweet taste, and soft leaf base. Healthy tea drinking: Pregnant women should not drink too much Pu'er tea, otherwise it may inhibit fetal development; ladies are not suitable to drink Pu'er tea during menstruation, as they are deficient in iron during menstruation. Drinking too much Pu'er tea will cause the body to be unable to absorb iron; people who are recovering from illness, It is not advisable to drink too much Pu'er tea, otherwise it will cause physical discomfort.

The effect of tea Fat reduction: The polyphenols and their oxidation products in Qizi cake tea can dissolve fat, promote the excretion of lipids, activate protein kinases, accelerate lipolysis, and reduce body fat content. Protect the stomach and nourish the stomach: The thick, sweet and mellow Qizi cake tea enters the human gastrointestinal tract and forms a membrane that adheres to the surface of the stomach, which can protect and nourish the stomach.

Tea technology: Qizi Cake Tea uses sun-dried green tea from the six major Pu'er tea mountains as raw materials, and is refined after screening, blending, stacking, and autoclaving. Origin of tea: Qizi cake tea is mainly produced in Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province.

Taste on the tip of the tongue: Qizi Cake Tea has a tight and straight shape, a reddish-brown and black color, a pure aroma with the fragrance of longan, a bright orange soup, a mellow and sweet taste, and a uniform leaf base. Healthy tea drinking: For people with a weak fire constitution who are prone to getting angry, constipated, and prone to acne when eating, you can drink raw tea or lightly fermented Qizi cake tea; if you are not used to the bitter taste, drink cooked tea , remember to add some white chrysanthemum or honey when soaking, you can also add some lotus leaves.

When brewing Qizi cake tea, it is advisable to ensure that the water temperature is at 100°C: the first water injection is to moisten the tea and allow the tea leaves to absorb water and stretch. Qiyu Cake Tea is best served as a hot drink. Pour out all the special tea soup after each brew.

The effect of tea Clear blood vessels: Fu brick tea is rich in theaflavins, which can soften blood vessels and effectively remove porridge-like substances in the blood vessel walls. Digestion aid: Fu brick tea is rich in dietary fiber, has the function of regulating the gastrointestinal tract, can improve the intestinal microbial environment and aid digestion.

Tea technology: Fu brick tea pressing needs to go through raw material processing, steam retting, pressing and shaping, flowering and drying, finished product packaging and other processes. Origin of tea: Fuzhuan tea is produced in Anhua County, Yiyang City, Hunan Province and other places.

Taste on the tip of the tongue: Fu Brick Tea is in the shape of a rectangular brick, with a yellowish-brown color on the brick surface, pure aroma, bright red-yellow soup, and a mellow and even taste at the bottom of the leaves. Healthy tea: Fu brick tea contains a variety of water-soluble vitamins, such as vitamin B1, which can treat beriberi, vitamin B2, which can treat keratitis, conjunctivitis, lip injuries, angular stomatitis, glossitis, seborrheic dermatitis, etc. Vitamin C It can prevent and treat scurvy and treat arteriosclerosis caused by high blood pressure.

Fu Brick tea is brick-shaped and has a tight tea body. Before brewing, use a knife or forger to remove an appropriate amount of tea leaves and break them into pieces for each use. In addition to drinking Fuzhuan tea plainly, you can also drink it with milk.

The effect of tea Anti-thrombosis: The tea polysaccharides in green brick tea have significant anti-blood coagulation effects both in vivo and in vitro. It can reduce the number of platelets and prolong blood coagulation, thus reducing the formation of thrombus. Anti-arteriosclerosis: The tea polysaccharide in green brick tea can combine with lipase, promote the lipoprotein of the artery wall to enter the blood, and play an anti-atherosclerosis role.

Tea craftsmanship: The production of green brick tea is divided into seven processes: greening, first kneading, first drying, repeated copying, repeated kneading, stacking and drying. Origin of tea: Qingzhuan tea is produced in Chibi City, Hubei Province. Taste on the tip of the tongue: Green brick tea has a rectangular brick shape, green color, pure aroma, red-yellow soup color, still bright, fragrant taste, and the bottom of the leaves is thick, old and dark. Healthy tea drinking: Aged black tea is made from raw tea that has been aged in dry warehouses for many years. When brewing, the first tea is generally not drunk. Instead, boiling water is poured into the pot and the tea is washed once, which is called "Wash away the vicissitudes of life"

The effect of tea Detoxification: The polyphenol oxides, catechins and other compounds in black brick tea can absorb toxic substances in the body and excrete them from the body. Diuresis: The caffeine and aromatic substances in black brick tea can increase the glomerular filtration rate and inhibit the reabsorption of water by the renal tubules, thereby achieving a diuretic effect.

Tea craftsmanship: Black brick tea is made from raw tea through screening, winnowing, crushing, stacking and other processes. Origin of tea: Black brick tea is mainly produced in Anhua County, Hunan Province. Taste on the tip of the tongue: Black brick tea has a smooth brick surface with sharp edges and corners, a firm brick body, pure tea aroma, yellow-red slightly brown soup color, and a strong and mellow taste. Healthy tea drinking: Black brick tea can be boiled with chrysanthemum, jujube, and Ophiopogon japonicus, and the juice can be drank. It can nourish the liver, improve eyesight, and relieve fatigue.

Black brick tea can also be mixed with milk. Mix the milk and tea soup in a ratio of 1:5, then add an appropriate amount of salt to make milk tea.

The effect of tea Detoxification: The polyphenolic oxides, catechins and other compounds in Qianliang tea can absorb toxic substances in the body and excrete them from the body. Lowering blood pressure: Theanine in dried tea can effectively inhibit the increase in blood pressure, and flavonoids can relax blood vessel walls, increase the effective diameter of blood vessels, and lower blood pressure.

Tea technology: Dry tea is refined through crushing, screening, fermentation, steaming, machine pressing, drying and other processes. Origin of tea: Qianliang tea is produced in Anhua County, Hunan Province. Tip of the tongue taste: Ganliang tea is cylindrical in shape. Each tea is generally about 1.5~1.65 meters long, about 0.2 meters in diameter, and has a net weight of about 36.25 kilograms. The aroma is long-lasting, the soup color is orange and clear, and the taste is mellow and sweet. Healthy tea drinking: Drinking Qianliang tea can feel the full flavor of tea. The taste is sweet and mellow. It can refresh the mind and relieve fatigue, promote blood circulation, help digestion, has obvious effects on relieving abdominal distension and stopping diarrhea, and has the function of inhibiting obesity. Therefore, Ganliangcha is favored by consumers at home and abroad.

The effect of tea Lowering blood pressure: Theanine and flavonoids in Liubao tea can effectively lower blood pressure. Weight loss: The polyphenols and their oxidation products in Liubao tea can dissolve fat, promote the excretion of lipids, activate protein kinases, accelerate lipolysis, and reduce body fat content.

Tea craftsmanship: Liubao tea is made through greening, rolling, retting, re-kneading and drying. Origin of tea: Liubao tea is produced in Wuzhou City, Guangxi Zhuang Autonomous Region. Taste on the tip of the tongue: Liubao tea has a thick appearance, long and not broken, black and shiny color, mellow aroma, with pine smoke aroma, rich red soup color, sweeter taste, with pine smoke flavor and betel nut flavor, the bottom of the leaf Copper brown. Healthy tea drinking: In addition to containing a variety of amino acids, vitamins and trace elements necessary for the human body, Liubao tea contains higher lipolytic alcohols than other teas. Therefore, Liubao tea has a stronger ability to decompose greasy and reduce fat compounds in the human body. , cholesterol, and triglycerides. Long-term drinking can strengthen the stomach, nourish the mind, and maintain fitness and lose weight.

To drink Liubao tea, you can also put it in an earthen pot, add mountain spring water, boil it over an open fire, let it sit for a while, and drink it when it is lukewarm. It will taste sweet and fragrant. It has the effects of refreshing the spleen, relieving stagnation, promoting body fluids and relieving heat.

Jasmine

Monkey King-Jasmine Tea

The effect of tea Promoting qi and relieving depression: Jasmine contains volatile oily substances, which can promote qi and relieve pain, relieve stagnation and dissipate stagnation. It can relieve chest and abdominal distension and pain. It is a good food therapy for pain relief. Soothes the liver and improves eyesight: Jasmine tea has the effects of moisturizing and nourishing the skin, detoxifying and nourishing the skin. It also has health-care functions such as refreshing, clearing fire, digestion and diuresis.

Tea technology: The processing technology of jasmine tea includes tea base processing, flower processing, flower blending, dispersing flower heat, and blooming. The origin of tea: Fuzhou, Fujian, Hengxian, Guangxi, and Suzhou, Jiangsu.

Taste on the tip of the tongue: Jasmine tea has a silvery appearance, tightly curled buds, leaves and flowers; a greenish-yellow color, a golden and clear soup; a rich fragrance, and a refreshing and mellow taste. Healthy tea drinking: People with gastrointestinal obstruction should not drink jasmine tea often, because some substances in jasmine can damage the gastric mucosa.

When buying jasmine tea, you should taste it first, observe the color of the soup, smell the spring air, and taste the clear taste. If the aroma is rich, the mouth is pleasant, neither bitter nor astringent, and has no peculiar smell, then the jasmine tea is a good product.

The effect of tea Osmanthus oolong contains oolong tea, so in addition to the general health functions of tea such as refreshing the mind, eliminating fatigue, promoting fluid production and diuresis, antipyretic and preventing heat stroke, sterilizing and anti-inflammation, detoxifying and preventing disease, digestion and tiredness, weight loss and bodybuilding, it also has anti-cancer, Special effects such as lowering blood lipids and anti-aging.

Tea technology: The processing technology of osmanthus oolong includes tea base processing, osmanthus flower processing, scenting flowers, dispersing flower heat, blooming, etc. Origin of tea: The origin of tea varies depending on the type of tea, mainly in places such as Fujian and Guangxi.

Taste on the tip of the tongue: Osmanthus oolong has a thick and solid appearance and a brownish color; the brewed aroma is elegant and timeless; the taste is mellow and sweet, and the soup is orange-yellow. Healthy tea: Osmanthus oolong tea exudes a rich and charming floral fragrance, which can relieve tension. Regular drinking can purify the body and mind, balance the nervous system, and achieve refreshing effects.

Osmanthus oolong is generally made from fresh osmanthus in August and Taiwanese oolong tea. It can also be made from Anxi Tieguanyin. Generally, Osmanthus Oolong tea needs about seven brews to be considered the best. It is also called the King of Osmanthus Tea.

The effect of tea The oxidized products of tea polyphenols in black tea can promote human digestion, so drinking black tea not only does not hurt the stomach, but also nourishes the stomach. After adding sugar and milk, it can help digestion, protect the stomach, and also has a certain effect on ulcers.

When mixing milk tea, the ratio of tea to milk can be adjusted according to personal taste. It is best to pay equal attention to the taste of milk and black tea. When brewing black tea, if you use broken black tea, the brewing time can be shortened appropriately, because the substances contained in broken black tea are easy to brew out. If the brewing time is too long, the concentration of the tea soup will be too high and affect the second time. Brew.

Brewing Tips Brewing method: using glass pot brewing method Tea investment method: lower investment method Tea to milk ratio: 10:1 Brewing time: 1 to 3 minutes per brew Brewing water temperature: 100℃

The effect of tea Lemon is rich in vitamins and has certain auxiliary effects on improving blood pressure, calming nerves, helping digestion and decomposing toxins in the body. Lemon juice can also whiten teeth and aid digestion. When the weather is hot, it has the functions of producing body fluids, quenching thirst, and relieving heat.

When using fresh lemons to prepare the tea, cut the lemon in advance. After pouring the black tea soup, use a tea tong to take it out 1 to 2 minutes ago and place it on the rim of the cup. This is to prevent the lemon flavor of the tea soup from being too strong. Don't let the lemon suffocate in the cup.

Brewing Tips Brewing method: using glass pot brewing method Tea investment method: lower investment method Tea to water ratio: 1:30 Brewing time: 2 to 3 minutes per brew Brewing water temperature: 100℃

Clarity, wholeness, color, shape

color, transparency

Pure heterogeneity, aroma type

After warming the cup and shaking it, you can smell the aroma of dry tea; after the soup is made, you can smell the aroma of wet tea; the aroma on the surface of the tea soup; the aroma in the soup; the aroma at the bottom of the cup

Use similar aromas in life to express and focus on the description of the quality characteristics of benchmark tea samples.

When drinking, let the tea soup tumble in your mouth to appreciate whether the tea soup feels thick, smooth, delicate, or rough and light, and whether the aftertaste is refreshing after being bitter.

Check whether the bottom of the liquid is soft or prickly, and whether it pricks your hands.

The key to maintaining health with tea is how to drink tea. Drinking the right tea at the best time is not only good for health, but also nourishes the body and mind. Morning: After a night's rest, the body is in a relatively static state. Brewing a cup of black tea can effectively promote blood circulation, provide sufficient blood supply to the brain, and at the same time expel coldness in the body. ring, Afternoon: The human body will have strong liver fire at noon. A cup of green tea or green tea can clear away liver and gallbladder heat and resolve liver toxins. For "three groups of people, insisting on drinking tea in the afternoon can achieve effects that drugs cannot achieve. High" Evening: After three meals, the human body will accumulate some fatty substances in the digestive system. Drinking a cup of black tea can not only warm the stomach but also aid digestion without affecting sleep.

Pregnant women and children are not advised to drink strong tea, but they can drink light tea in moderation. In strong tea, excessive caffeine can cause tachycardia in pregnant women, irritate the fetus, and also irritate children. Therefore, it is generally recommended that pregnant women and children drink some light tea, which can supplement vitamins and mineral nutrients. For children, drinking tea in moderation can help digestion and prevent dry stools. Green tea is the most beneficial to the fetus. In late pregnancy, women drinking light green tea is beneficial to fetal growth and development. Because green tea is rich in zinc, and zinc is very important to the human body, zinc deficiency in children will affect growth and development, and zinc deficiency in pregnant women will affect fetal development, and in severe cases, it may lead to deformities. In daily life, common foods containing zinc include seaweed, green tea, cocoa powder, sesame seeds, etc. Among them, green tea has the highest content. Drinking 2-3 cups of tea brewed with 3-5 grams of ordinary green tea every day can satisfy the human body. demand for zinc. It is worth noting that pregnant women must drink tea in moderation. Excessive tea drinking will also affect the fetus's absorption of iron. It is best for pregnant women to drink tea with water at 80℃~85℃. Do not over-brew or leave it for too long before drinking.

You will get drunk if you drink alcohol, and you will get drunk if you drink tea. Tea contains a variety of alkaloids and tea polyphenols, which can stimulate brain nerves, promote cardiac hyperfunction, and affect the normal secretion of gastric juice. Drinking large amounts can easily cause symptoms such as palpitation and dizziness, similar to drunkenness. Tea drunkenness is actually no easier than drunkenness. Tea drunkenness is mostly caused by drinking too much strong tea on an empty stomach. When you are drunk from tea, you will feel dizzy, tinnitus, and feel weak all over. Although you feel sleepy in your stomach, it feels like there is something inside, churning from your stomach to your throat. You want to vomit but can't. In severe cases, you may drool at the corners of your mouth. Very indecent appearance. The method to relieve tea drunkenness is extremely simple. Just drink a bowl of sugar water and it will be relieved after a while. Therefore, sometimes when you are hungry but have to drink tea, just drink a bowl of sugar water or chew a few candies first.

Drinking tea is good for hangover. Because tea contains more than 500 ingredients such as proteins, amino acids, alkaloids, sugars, vitamins and enzymes, many of which are beneficial to hangover. For example, the human liver can relieve hangover and detoxify by secreting hydrolytic enzymes contained in tea; the sugars contained in tea can protect the liver; tea can also dilute alcohol, promote gastrointestinal motility, and reduce alcohol absorption; the caffeine in tea can People's brains are excited and awake, so that the mind that has been stunned by alcohol can be clearer, thereby achieving the effect of "alcohol".

But you should also be particular about drinking tea. Generally speaking, it is best to choose black tea to relieve hangover, because black tea contains higher sugar content. In addition, the concentration of tea should not be too high, otherwise the caffeine in the tea may accelerate the heart rate and increase the burden on the heart. Theophylline has a diuretic effect. Strong tea contains more theophylline, which will cause undecomposed alcohol products to enter the kidneys prematurely, thereby damaging the kidneys.

Not only tea can relieve hangover, but fruits such as citrus, pears, apples, watermelon and so on are also good choices for hangover. If there is no fruit, sugar water, kudzu flower decoction, etc. also have a good effect on hangover. If a drunk person develops symptoms such as lethargy, slow breathing, clammy skin, etc., he should be sent to the hospital for treatment immediately.

The turbidity of red tea soup is not a sign of tea deterioration, but a unique and normal phenomenon. "Hundred after cold" is a unique phenomenon of black tea and one of the characteristics of high-quality and high-end black tea. "Cold turbidity" refers to the process when the tea soup temperature slowly decreases, the tea soup changes from clear to turbid, and light brown or orange milky substances appear. When the tea soup temperature increases, the cold turbidity phenomenon disappears. In addition, when some tea leaves with too many millimeters are brewed, the tea millipes will fall off, making the tea soup turbid. This is normal and can be drunk. Therefore, turbid tea soup does not necessarily mean that the quality is poor and should be treated differently.

In daily life, there is often leftover overnight tea. It is too wasteful to throw it away. It is also said that drinking it after heating it can cause cancer. So, will overnight tea cause cancer? Can overnight tea be drunk? How to use overnight tea so as not to waste it? It is not true that overnight tea causes cancer. Overnight tea contains secondary amines. The conversion of secondary amines into carcinogens nitrosamines requires nitrous acid. The polyphenols and vitamin C in tea are natural inhibitors of nitrosamines, so overnight tea does not cause cancer. However, if overnight tea is exposed to the air for too long, it is easy to breed putrefactive microorganisms and cause the tea soup to deteriorate. Moreover, if left for a long time, the content of tea polyphenols and vitamin C in the tea soup will decrease. Therefore, although overnight tea is harmless, it is not suitable for drinking. Overnight black tea can be used to wipe glass, door and window frames, etc. When the paint is eroded by rain and falls off, you can also use black tea that has been cooled overnight to wipe it, and you will get unexpected results. Although overnight tea is not suitable for people to drink, it can be used to water flowers after diluting it with water. The remaining tea contains ammonia atoms needed for plant growth. Watering it once a week can make the flowers and potted plants at home more colorful and beautiful, and make the pots more beautiful. The soil retains sufficient moisture. Overnight tea can also be used as shampoo. Using overnight tea to wash your hair can solve problems such as itchy scalp and excessive dandruff.

Mouthwash can repeatedly impact various parts of the oral cavity, removing food residue and part of the tartar stored in the fissure areas, tooth necks, interdental spaces, labial and cheek grooves, etc. of the teeth. Mouthwash can also reduce the concentration of oral bacteria and inhibit the formation of dental plaque. And gargling with tea has more benefits. Tea contains tea polyphenols, which can resist nicotine toxins, neutralize alcohol, and can also deodorize and remove fishy smells. In addition, tea contains fluoride. Among ordinary foods, tea leaves have the highest fluoride content, followed by lettuce, cabbage, etc., and fluoride can prevent the occurrence of dental caries and periodontal disease to a certain extent. After getting up in the morning, add the remaining tea from last night to warm water and use it to brush your teeth, or rinse your mouth with tea after eating fishy, ​​greasy and other foods, which can effectively remove the odor in your mouth. In addition, before going to bed at night, you can also brush your teeth with the remaining tea of ​​the day. Doing this for a period of time can strengthen your teeth and clean your mouth. It has obvious effects on bleeding gums, toothache, tooth allergy and other symptoms.

Patients with tachycardia and patients with reduced heart and kidney function should generally not drink strong tea but light tea. The amount of tea should not be too much to avoid increasing the burden on the heart and kidneys. Patients with bradycardia, heart disease, atherosclerosis and hypertension can regularly drink some high-grade tea to promote blood circulation, reduce cholesterol, increase capillary elasticity and increase blood anticoagulation.

Iron kettles contain ferrous iron ions. If you use an iron kettle to boil water, the boiled water will contain ferrous iron ions, which has the effect of mountain spring water. It is suitable for brewing all kinds of tea and can improve the taste of tea. The material of the iron kettle contains iron, which has hematopoietic function in the human body and participates in the synthesis of blood proteins, cytochromes and various enzymes. Therefore, if you use an iron pot to make tea soup, the iron element can be absorbed by the body while drinking tea. It is reported that in Japanese longevity villages, most families have the habit of using iron pots to make tea.

Because the pattern on the shaft is protruding, it is easy to be corroded and fall off and change color after long-term friction. The coloring materials used in the glaze contain ingredients that are harmful to human health, so if you find that the glaze color is peeling off or damaged, it is best not to use it again. Underglaze paint has the characteristics of never fading and long-lasting wear resistance, so it can be preserved relatively well in daily use and is basically harmless to health.

How to apply overglaze and underglaze colors: 1. The two were produced in different eras: the prototype of underglaze color can be traced back to the Song Dynasty, while overglaze color was created based on the underglaze blue and white painting of the Ming Dynasty, and both continue to this day. 2. The appearance of the two is different: Because the production processes of the upper sleeve color and the lower sleeve color are different, the appearance of the finished products is also different. Overglaze color is painted on the glaze surface by drying. The painting technique is relatively easy and the firing temperature is low, so it is easier to control and the cost is relatively low. The surface has a protruding glaze, which gives a three-dimensional effect when touched by hand; Underglaze color - the first firing is successful, the firing temperature is high, difficult to control, and the cost is high. The fired finished product has a smooth color and smooth surface, and has no three-dimensional effect when touched by hand. This is the easy difference between the two. Method 3. The two use different seasonings: the overglaze color generally uses camphor oil and rosin oil to blend the color; the under-sleeve color generally uses glycerin, frankincense oil, taurine or tea water strips to blend the color.

Green tea is a non-fermented tea with high nutritional content, and has medicinal values ​​such as lowering blood lipids and preventing vascular sclerosis. It is also an anti-cancer tea. In summer, the climate is hot, the trees are plentiful, the heat is intense, and the body's body fluids are depleted in large quantities. At this time, it is advisable to drink green tea, which has a bitter and cold taste. After brewing, the water color of this tea is clear, the clear soup is green leaves, and the fragrance is overflowing, giving people a refreshing feeling. Green tea contains high amounts of tea polyphenols, caffeine, amino acids, etc., which can stimulate the oral mucosa, promote the secretion of digestive glands, and is beneficial to the production of body fluids. It is actually a good product for relieving heat and quenching thirst in midsummer.

Drinking black tea has many functions, such as nourishing the stomach, refreshing the mind and relieving fatigue, promoting body fluids and relieving fever, etc. The functions are listed as follows: Refreshing and relieving fatigue: Tea contains caffeine, which can stimulate the cerebral cortex nerve center to refresh and concentrate, promote quick thinking and enhance memory. Caffeine also has the functions of stimulating the excitement of the vascular system and heart, accelerating blood circulation to facilitate metabolism, promoting sweating, diuresis, and eliminating fatigue. Promotes body fluids and relieves fever: The polyphenols, sugars, amino acids, etc. in red tea can react chemically with the saliva in the mouth, stimulating the secretion of saliva, moisturizing the mouth, and producing a cooling feeling. Therefore, drinking black tea in summer can Achieve the effect of quenching thirst and relieving heat. The caffeine in black tea can stimulate the body temperature center to regulate body temperature, stimulate the kidneys to promote heat dissipation, and maintain physiological balance in the body. Anti-inflammatory and sterilizing: The polyphenols in black tea have anti-inflammatory effects. Experiments have shown that catechins in black tea can combine with single-cell bacteria to coagulate and precipitate proteins, thereby inhibiting and eliminating pathogenic bacteria. Drinking black tea is very useful when you have food poisoning or bacillary dysentery. Detoxification: The polyphenols in black tea can not only reduce inflammation and sterilize, but also detoxify. Experiments have shown that tea polyphenols can absorb heavy metals and alkaloids, react, precipitate and decompose, achieving detoxification effects. Diuretic: The combined action of caffeine and aromatic substances in black tea can increase the blood flow of the kidneys, improve the filtration rate of the glomerulus, expand the renal capillaries, and inhibit the reabsorption of water by the renal tubules, thus having a diuretic effect.

Yellow tea contains a large number of digestive enzymes, which can restore the metabolic function of fat cells and thereby remove fat. Moreover, digestive enzymes are most beneficial to the spleen and stomach, and can relieve indigestion and loss of appetite. The natural substances in the fresh leaves of yellow tea can reach more than 85%. These substances have very good effects on cancer prevention, anti-cancer, sterilization, and anti-inflammatory. Moreover, yellow tea is rich in nutrients, such as tea polyphenols and amino acids. , soluble sugar, vitamins, etc. These nutrients have obvious effects on the prevention and treatment of esophageal cancer.

The caffeine in tea can improve work efficiency, eliminate fatigue, relieve tension and stress by stimulating the central nervous system; caffeine and theophylline have diuretic effects and can improve symptoms such as edema; in addition, caffeine has the effects of relieving spasm and dilating blood vessels, and has It can prevent angina pectoris and relieve asthma and other symptoms caused by bronchospasm. However, it is precisely because of these effects of tea that if you drink too much tea at one time, it may cause insomnia, irregular heartbeat, dizziness, etc., so you must pay attention to the time and amount of tea you drink.

The cold brewing method is to steep tea leaves in cold water for a longer period of time. This is a unique tea brewing method for Fuding White Tea. Generally speaking, the longer the fermentation time, the higher the phosphorus content in the tea. Cold brew tea should try to choose low-fermentation tea with lower phosphorus content, while Fuding white tea is only processed by sun or slow fire drying. Tea, which has not been fermented, is especially suitable for brewing in cold water. In addition, cold brew tea is obtained by soaking tea leaves in cold water (mineral water or purified water). Theophylline is not easily released and can reduce stomach irritation. Therefore, it is suitable for people with sensitive constitutions or weak stomachs. In addition, brewing white tea in cold water can reduce the precipitation of tea tannins, reduce the bitterness and astringency when drinking, and improve the taste of the tea.

Eliminate bad breath: Tea has a strong astringent effect. Holding tea leaves in your mouth regularly can eliminate bad breath. Gargling with strong tea often has the same effect. If you are not good at drinking tea, you can soak the tea leaves and then hold them in your mouth, which can reduce the bitter taste and has a certain effect. Making tea pillows: Do not discard used tea leaves. Spread them on wooden boards to dry and accumulate them, which can be used as pillow cores. It is said that because tea is cool in nature, tea pillows can refresh the mind and improve thinking ability. Sterilize and treat athlete's foot; tea contains a large amount of tannic acid, which has a strong bactericidal effect, and is especially effective against the filamentous bacteria that cause athlete's foot. Therefore, people suffering from athlete's foot can boil tea leaves into a thick juice every night to wash their feet, and they will be cured over time. However, making tea and washing feet must be done consistently, as there will be no significant effect in a short period of time. And it’s best to use green tea. Fermented black tea has much less tannic acid. Hair care: Tea can remove dirt and greasy, so after washing your hair, wash it with tea to make your hair black, soft and shiny. Moreover, the tea does not contain chemicals and will not harm your hair and skin. Mosquito repellent: Drying the used tea leaves and lighting them at dusk in summer can repel mosquitoes. It has the same effect as mosquito coils and is absolutely harmless to the human body.

No matter what kind of tea, the first brewing time accounts for 50% to 55% of the total soluble matter; the second brewing time generally accounts for about 30%; the third brewing time is about 10%; the fourth brewing time is only 1 %~3%. Generally, black tea, green tea and scented tea need to be brewed less frequently. Oolong tea requires a large amount of leaves when brewing, and the tea leaves can be brewed several times. Tea bags made from broken black tea are usually suitable for one-time brewing because the tea leaves are finely chopped and the tea juice is easily leached.

The normal number of times you drink a cup of tea varies depending on factors such as the quality of the tea leaves, the richness of the flavor, and personal preferences. But in general, scented tea and green tea are generally suitable for 3 to 5 times; some oolong teas such as Tieguanyin can last for 5 to 7 times, while others have no flavor after the 2nd or 3rd time. It can be replaced; as for black tea and black tea, generally if it takes up 1/10 of the cup capacity, it can be refilled more than ten times, or even more.

Medication period: It is not advisable to drink tea while taking many drugs, such as sedative and sleep-aid drugs, anti-arrhythmic drugs, etc. In addition, theophylline can reduce the analgesic effect of some drugs, so it is not advisable to drink tea while taking analgesics. On an empty stomach: Since tea contains caffeine and other alkaloids, drinking tea on an empty stomach can easily cause the intestines to absorb too much caffeine, which can cause hyperactivity symptoms in some people, such as palpitation, dizziness, weakness in hands and feet, and trance. People who do not drink tea regularly, especially those who drink tea on an empty stomach in the morning, are more likely to suffer from the above symptoms. Middle-aged and elderly people suffering from gastric and duodenal ulcers should not drink tea on an empty stomach, especially strong tea. Because too much tannic acid will irritate the gastrointestinal mucosa, leading to aggravation of the condition, and some may also cause indigestion or constipation. Female lactation: If the mother drinks strong tea during lactation, the baby will absorb caffeine through the milk, which will cause the baby's underdeveloped gastrointestinal and other organs to not work properly. Moreover, some substances in strong tea will reduce the mother's milk supply and prevent the baby from eating enough.

Spring: Suitable for drinking scented tea. In spring, when the earth warms up and everything revives, the human body, like nature, is in a state of relaxation. At this time, it is suitable to drink jasmine, osmanthus and other flower teas. Scented tea is warm in nature. Drinking scented tea in spring can dissipate the cold air accumulated in the human body during the long winter and promote the growth of yang energy in the human body. Scented tea has a strong aroma, is fragrant but not floating, refreshing but not turbid. It invigorates the spirit, eliminates spring sleepiness, and improves the efficiency of human body functions. Summer: Suitable for drinking green tea. In summer, when the temperature is high, the human body sweats a lot and consumes a lot of body fluids. At this time, it is suitable to drink green tea such as Longjing, Maofeng, and Bichun. Green tea is cold in nature and bitter in taste. It has the functions of reducing heat, relieving summer heat, detoxifying, removing fire, reducing dryness, quenching thirst, producing body fluids, strengthening the heart and refreshing the mind. Green tea is rich in vitamins, amino acids, minerals and other nutrients. It can not only relieve heat and relieve heat, but also add nutrition. Autumn: Suitable for drinking green tea. The weather in autumn is dry, and people often experience dry mouth and tongue. It is suitable to drink green tea such as Tieguanyin and Dahongpao at this time. Green tea has moderate properties, between black tea and green tea, neither cold nor hot. Regular drinking of green tea can moisturize the skin, benefit the lungs, promote body fluids, and moisturize the throat. It can also effectively remove residual heat in the body and restore body fluids, which is of great benefit to health care in the golden autumn. Winter: Suitable for drinking black tea. In winter, the temperature is low and the cold is severe. The physiological functions of the human body decrease, the Yang Qi gradually weakens, and the requirements for energy and nutrition are higher. At this time, it is suitable to drink black tea such as Qihong and Dianhong and dark tea such as Pu'er and Liubao tea. Black tea has a sweet and warm taste and is rich in protein. Regular drinking of black tea can replenish the body, store yang energy, generate heat and warm the abdomen, thereby enhancing the body's ability to adapt to the winter climate.

Hyperthyroidism patients: The basal metabolic rate of hyperthyroidism patients is already very high. If a large amount of caffeine in tea is consumed, it will accelerate metabolism and increase the consumption of various nutrients. As a result, hyperthyroidism patients cannot get a good rest and aggravate their condition. Patients with kidney stones and constipation: Because tea contains acid that promotes the formation of stones, which is very detrimental to preventing and controlling kidney stones, patients with kidney stones should not drink strong tea. In addition, the tannic acid contained in strong tea has the effect of reducing the secretion of mucus in the intestinal mucosa, reducing the secretion of intestinal juice and failing to lubricate the intestines, resulting in a prolonged retention time of feces in the intestines, and excessive absorption of fecal water by the intestinal wall, causing dry feces. Difficulty expelling. Therefore, people with constipation should also drink less. Glaucoma patients: Strong tea can stimulate the nervous system and cause increased intraocular pressure. In severe cases, it can cause telangiectasia of the eyeball, increase eye congestion, and even lead to an acute attack of glaucoma. Patients with arrhythmia: Tea contains theophylline and other substances, which have a significant excitatory effect on the central nervous system, causing the person's heartbeat to accelerate rapidly, causing tachycardia and even palpitations, which is very harmful to patients with cardiovascular and cerebrovascular arteriosclerosis. is a potential threat. A large amount of strong tea enters the blood and increases blood volume, which will increase the burden on the heart and increase the degree of cardiovascular disease. Gastric ulcer patients: Strong tea can cause increased gastric acid secretion, increase irritation to the ulcer surface, affect healing, and aggravate gastric problems. At the same time, drinking strong tea while taking the medicine will reduce the efficacy of the stomach medicine and is not conducive to the recovery of the disease. Patients with depression: Strong tea can easily excite people and aggravate the insomnia symptoms of patients with depression. It is recommended that they drink some light tea in the morning. Gout patients: Tea contains purine compounds, which can aggravate gout symptoms. Gout patients should drink less tea.