Overall, China is still the world of green tea, with the most diverse variety. After all, Jiangnan has been good at self-marketing since ancient times, and talented men and beautiful women have endorsed themselves. They have eaten a cup of spring tea in ancient times. In ancient

Remember: I always feel that I am shallow in my knowledge. I must practice this matter

1. China · Six major tea categories

China's six major tea categories are: Green tea, black tea, white tea , green tea (oolong tea), yellow tea and black tea.

Overall, China is still the world of green tea, with the most diverse varieties. After all, Jiangnan has been good at self-marketing since ancient times, and talented men and beautiful women have endorsed the speeches. They snatch the fresh and drink a cup of spring tea in ancient times, which was the elegance of the emperor and the emperor must also be a vassal. For example: Longjing Tea , Biluochun , Lu'an Gua Chip , etc.;

Black Tea is a charming young lady, noble and friendly, and now it has become popular all over the world. For example: Dianhong , Qimen black tea , Zhengshan Xiaozhong ;

Hong Kong 5 is like a master who is not born, and it is said that the person who loves her is also mysterious. For example: Huoshan Huangya , Junshan Yinzhen ;

oolong tea is the most test time, perfectly interpreting the Chinese people's patience and attention to food. For example: Phoenix Single Cong , Oriental Beauty, Wuyi Rock Tea ;

white tea is simple and clean, such as Fuding white tea , Moonlight white , etc.; the older the black tea, the more fragrant it becomes, such as Anhua black tea , Pu'er ripe tea , etc.

Tips:

① Among them, it should be noted that in English, Black tea corresponds to black tea, not black tea;

②Anji white tea is not white tea, but green tea;

③ Pu'er tea should be independent portal or classified as black tea? When writing black tea during the exam, you don’t have to worry about what kind of tea it is, just drink it.

2. The fermentation degree of tea

simplicity, the fermentation degree reflects how much new substances are produced during the production process. The higher the fermentation rate, the more thorough the contained substances are converted, the lower the fermentation rate, and the closer the tea is to its natural state.

For example, green tea is directly completed at high temperature, and the substances in the tea are directly fixed in that state and do not change, so the fermentation degree is zero.

is similar to the process of making soup. Tea with low fermentation has a fresh and sweet taste, clear soup, cold nature, suitable for drinking in the morning, and has the effect of clearing fire and improving the purpose (bitter tea and clearing fire);

The higher the fermentation tea, the stronger the soup, the thicker it becomes, and the gentler the properties. Therefore, it is generally recommended to drink black tea in the afternoon, and you can drink some cooked tea in the evening.

3. The production process of six major teas

In the final analysis, tea is a food ingredient. It’s like a fish that can be steamed, braised, stewed, and sashimi (drooling)... A piece of tea leaves form green tea, black tea, and oolong tea with different flavors through different production procedures... and because there are differences in the leaves on the tea trees of different varieties and different types (salmon, tuna , salmon), they form special teas from various places.

4. The formation of tea flavor

If we want to know what is sweet and bitter in a cup of tea, we must first know what is in a piece of tea, as shown in the figure below:

▲ The ingredients of a piece of tea make up

A leaf, through the process of finishing, withering, rolling, fermentation (swelling, steaming, braising), various substances form different flavors. So which substances stimulate your taste?

You will understand (confused + _ +).

5. Effects of tea

green tea

· Zero fermentation, amino acid 6

· High content of tea tumour, clear and refreshing

·Hydrogenic nature, tea soup is slightly bitter, clears fire and brightens eyes, clears heat and removes dryness

· polyphenol refreshes the mind, is suitable for the morning and improves work efficiency

· Avoid drinking on an empty stomach, and should not drink large amounts of

white tea

· Micro-fermentation, the tea soup is ivory white, fresh and refreshing

· Cold nature, gradually mild after aging, reduce heat and heat

· Contains rich polysaccharides, lower blood lipids and blood sugar

· Avoid drinking new tea in large quantities. It is recommended to drink white tea for more than 3 years

yellow tea

· Low fermentation, yellowing process forms yellow soup yellow leaves

· Cool nature, can refresh the mind, digest food and stagnation

· Fresh leaves have a lot of natural substances, which have special effects on cancer prevention, sterilization, and anti-inflammatory

· Semi-fermentation, extremely complex process and high artificial dependence, the taste of tea has been transformed to the point of "crazy", and it also gives the tea more humanistic colors

· Cold nature, digest food and relieve greasiness, the first place in weight loss and fat loss

· Avoid drinking on an empty stomach, avoid drinking tea after drinking

· Black tea

· Full fermentation, red and bright soup, fragrant with flowers and fruits, and a smooth taste

· The most accepted tea in the world

· Gentle, not irritating, good help for nourishing and protecting the stomach

· After fermentation, it will grow over time, and the more fragrant it becomes, the more fragrant it becomes

· The soup is reddish-brown, the soup is mellow and smooth, Chenxiang

· Cure food and fat loss, protect the cardiovascular system, lubricate the intestine

· Tea brewing

People who know how to cook will definitely make tea. Understand that the ingredients are half as much as you make a cup of tea.

Tea with high tenderness should use lower water temperature. The older the tea, the higher the water temperature. The water discharge speed, water discharge force, and soaking time will all affect the way the substances are oozed out and the concentration of the tea soup... (This is a long story, I will talk about it separately in the future) If you understand the variables that affect the tea soup, you can control the taste of making tea according to your own wishes.

The secret to making a cup of tea is: soak more and think more.

7. The validity period of tea and the storage of

The three principles for storing tea: avoiding light, moisture-proof, and odor-proof.

green tea | There is wine tonight and you can drink it quickly while the spring is in the weather. If you can’t finish it, you must seal it (very important!) and store it in the refrigerator refrigerator;

white tea | One year tea, three years of medicine, seven years of treasure. Sealed and kept at room temperature, avoid light and moisture;

yellow tea | same green tea, sealed in the refrigerator and refrigerated;

green tea | Sealed and kept at room temperature, avoid light and moisture and prevent high temperature;

black tea | Sealed and kept at room temperature, avoid light and moisture and prevent high temperature/cold, and ventilate regularly between storage.

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