After the beginning of autumn, in addition to the drop in temperature and the appearance of autumn wind, dryness is also a very obvious characteristic, and it is reflected in all aspects.
The appearance of autumn dryness not only causes thirst, but also affects the skin and affects all parts of the body. Therefore, for the sake of healthy autumn, it is recommended that everyone drink 4 kinds of tea regularly to reduce dryness and heat and supplement nutrition.
Drinking more "4 kinds of teas":
1, Chinese traditional Chinese medicine red wolfberry
wolfberry, is a very affordable but very nourishing ingredient, and is deeply loved by people. Many people like to bring a cup of wolfberry tea when going out. Although it is not big, it still contains a variety of nutrients.
Therefore, when it is dry now, you might as well try drinking a few cups of wolfberry tea every day. This can not only moisten the dryness, but also simultaneously supplement the nutrients in wolfberry, so that people can get more nutrition.
Although wolfberry is of high quality and nourishing, its quality is very important when choosing. If you choose a wolfberry with poor quality, it will not be beneficial to the body, and may even have a reverse effect.
Therefore, it is recommended that you keep your eyes open and choose high-quality wolfberry, such as Chinese traditional Chinese medicine red wolfberry, which has bright red color, uniform and full grains, and a good taste.
Chinese traditional Chinese medicine red wolfberry, after picking, use superb technical means to preserve the nutrition in it, and its taste and appearance are very outstanding. It is also very simple to drink. If you grab a handful and soak it in a cup, you can get a bowl of nourishing wolfberry tea. If you want to improve the taste, you can also add other ingredients. In autumn, drink some frequently, which can not only remove dryness and nourish the nutrition.
2, Maoshan Qingfeng
Maoshan Qingfeng is green tea, produced in Jintan City, Jiangsu Province. Jintan City is the hometown of green tea in my country, so the Maoshan Qingfeng tea grown here is also of high quality. It looks oily and flat, and the tea leaves are relatively straight.
After brewing, Maoshan Qingfeng is light green and clear. When you enter the mouth, you can taste the fresh and mellow taste. This type of unfermented, so it has more natural substances, including tea polyphenols, caffeine , vitamin C, theophylline and other nutrients, which are of great benefit to alleviate autumn dryness and supplement nutrition.
Regarding brewing, when brewing Maoshan Qingfeng, you should warm the cup and prepare 3g of tea. First pour 85℃ boiling water to 1/3, gently shake the tea, and after the tea is soaked, add water to seven days After two or three minutes, you can drink it.
In addition, everyone should pay attention to the best choice for tea cups, and the ratio of tea leaves to water is controlled at around 1:50. Every time you refill, you don’t have to finish drinking it. Leave 1/3 of the tea in the cup and refill it again. Generally, it’s time to change the tea leaves after brewing it 3 times.
3, Nanchuan Red Broken Tea
Nanchuan Red Broken Tea is a type of black tea, belonging to new tea, and the main production areas are in Chongqing. This kind of tea has a different appearance from most tea leaves. It is not flake-like, but is granular, small in size and moist in color. After brewing
, the tea soup is red, the tea aroma is fresh and rich, and the taste is mellow. The carotene , lysine , caffeine, etc. can supplement nutrition. Drinking it regularly can help us relieve dryness. When brewing
, we should first disinfect the tea set with boiling water and warm the cup to facilitate subsequent tea aroma precipitation. Therefore, Nanchuan Hongjian tea is relatively crumbly, so it is necessary to filter to the too broken part first. Then brew, brew with boiling water at 100℃, and then soak it in 4 to 5 seconds.
4, Qingchi chrysanthemum tea
Although summer has passed now, autumn, one thing that cannot be ignored is "dry", and even "autumn dryness" has become a proper noun. To improve this situation, we might as well consider drinking some chrysanthemum tea .
Chrysanthemums did not have the function of drinking when they first appeared, and their drinking function was gradually developed with the development of society. Moreover, chrysanthemum tea contains many ingredients that are useful to the human body. If we can drink more after autumn, it can not only replenish water and relieve autumn dryness, but also appropriately drive away residual heat in the body.
Drinking chrysanthemums, we should also choose high-quality and useful ones, such as Qingchi chrysanthemums. Although it is not a precious chrysanthemum, it is of good quality and cheap and has very high nutrition.
It is a traditional chrysanthemum, which has appeared since ancient times. Its quality was quite recognized at that time and was even regarded as a tribute tea. The Qingchi chrysanthemums that have been passed down to the present have excellent growth conditions and excellent environment and climate, so the chrysanthemums themselves are of high quality.
Qingchi chrysanthemums mature in autumn every year. They are picked manually and then carefully made into dry, long-term storage dry chrysanthemums. When drinking, just brew with boiling water for 5 minutes. The tea soup will slowly turn yellow. The tea soup after brewing is refreshing, fragrant and excellent in taste.
In autumn, in addition to removing dryness, preventing cold is also a very important point. Many people may not have fully adapted to it, and they still drink cold and blow air conditioners. In fact, these are inappropriate behaviors. For the sake of physical considerations, try to do as little as possible.
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