Record # tea knowledge

China is the hometown of tea and the birthplace of tea culture. Human beings have cultivated tea trees for more than 3000 years. Wu Lizhen was the first person to grow tea in China, which was planted on Mengding Mountain. The origin of tea trees is in the southwest of China (Yunnan, Guizhou, Sichuan and other places). Up to now, there are 198 wild tea plants in the deep mountains of China, including the wild tea plant community in Yunnan virgin forest.

All kinds of tea trees can be made into various teas, including green tea, yellow tea, white tea, green tea, black tea, black tea and health tea.

Green tea: Green tea is the tea with the widest planting area, the largest output and the most varieties in China. It belongs to non-fermented tea, and its quality is the best before Qingming Grain Rain. The representative teas are West Lake Longjing, Biluochun, Xinyang Maojian, Taiping Monkey Kui and organic green tea.

Quality characteristics: leafy green Tang Qing.

Efficacy: Vitamin supplement, anti-aging and radiation protection.

Brewing: select crystal clear glass tea set and brew at 80℃-90℃.

First, West Lake Longjing

Produced in Longjing Village, West Lake, Hangzhou City, Zhejiang Province, it is flat and smooth in appearance, bluish yellow in color, fragrant like ripe chestnut and sweet in taste. It has four excellent names of "green, fragrant, mellow and beautiful", and is also called "green tea queen".

Second, "Biluochun"

It is produced in Dongting Mountain, Taihu Lake, Jiangsu Province, which means "green". The snail is curled into a snail and picked in "spring" and early spring. Due to the staggered planting of tea trees and fruit trees, Biluochun has natural floral and fruity fragrance, fresh and mellow taste, green and clear soup color and light green leaves.

Third, organic green tea.

Produced in Quzhou, Zhejiang Province, it has the effect of improving eyesight and clearing liver. Compared with other green teas, it is rich in aroma, good in sweetness and resistant to brewing.

White tea is a kind of micro-fermented tea, which is a unique treasure in China. The most important feature of picking one bud and two leaves is silver, which is known as the beauty of "green makeup". The representative teas are Baihao Yinzhen, Bai Mudan and Shoumei.

Quality characteristics: Lvyehuang decoction

Efficacy: sober up, clear away heat and moisten lung, calm liver and nourish blood, diminish inflammation and detoxify.

Brewing: Brewing at 90℃- 100℃

First, Shoumei

Produced in Fujian, the tea is white and colorful, and the dry tea is green in color. After brewing, the color of the soup is orange or deep yellow, and the bottom of the leaves is even, soft and bright. Leaves can project the red color of the main vein when they look at the light. I feel mellow when I drink it. The standard for picking fresh leaves is one bud and two leaves to one bud and three leaves. When picking, tea buds are required to contain tender buds and strong buds.

Black tea: It belongs to fully fermented tea. The representative teas are Zhengshan race, Jin Junmei, Qimen black tea and Yunnan Dianhong.

Quality characteristics: Tang Hong, Ye Hong

Efficacy: beauty beauty warms the stomach.

Brewing: choose 80℃-90℃ water temperature for brewing.

Fermentation: In the process of making tea, fresh tea leaves contain colorless polyphenols, which react with oxidation in the air under the action of enzymes and form red oxidative polymerization products after oxidation.

First of all, the competition in Yashan

Produced in Wuyishan, Fujian, it is plump in appearance and moist in color. After soaking in water, the soup is red and thick, with the long aroma of pine smoke, mellow taste, longan fragrance, not thick, thin and subtle, mellow and sweet taste, and obvious throat rhyme.

Second, Jin Junmei

Produced in Wuyishan, Fujian, it was founded in 2005. Combined with the traditional craft of Masayama race, the appearance is compact and a little fluffy. The colors are gold, yellow and black. After brewing, the soup is golden. Its water, fragrance and taste are like fruits, honey, flowers and potatoes. It tastes sweet and fresh. After the leaves are stretched, the tips of teeth are fresh and beautiful.

Green tea: Oolong tea belongs to semi-fermented tea with oxidation degree 15%-70%. The representative teas are Tieguanyin, Dahongpao, Fenghuang Danzong and Taiwan Province Oolong Tea.

Quality characteristics: green leaves are red? edge

Efficacy: refreshing, relieving fatigue, promoting digestion and stimulating appetite.

Brewing: Choose a bowl with a lid or a teapot and tea set, and brew with boiling water at 100℃.

First, Tieguanyin

Produced in Anxi, Fujian, it is granular in appearance, fresh in color, clear in yellow and green in soup, mellow and fresh in tea soup, and rich and lasting in aroma. Known as the "seven-bubble fragrance", the quality is the best in spring and autumn, the green tea soup is smooth and fragrant, and the autumn tea is rich and rhythmic.

Second, ginseng oolong

Produced in Taipei City, Taiwan Province Province, it is granular in appearance and covered with licorice powder, so it tastes sweet.

Third, Dahongpao

Produced in Tianxinyan Cliff, Wuyishan, Fujian, it is the first of the four famous Chinese fir trees in northern Fujian. Its shape is compact and plump, its color is dark green, its soup color is orange to golden yellow, it is clear and bright, and its aroma is fragrant with flowers and fruits.

Fourth, phoenix single fir

Produced in Fenghuangshan District of Chaozhou, the rope is fat and straight, the color is blue-brown, oily and shiny, the tea soup is orange and clear, the leaves are thick and soft, and the taste is mellow and sweet. It has natural floral fragrance, strong and lasting fragrance and is resistant to brewing.

narcissus

Produced in Wuyishan, Fujian, it is plump in appearance, green and brown in color, oily and precious, and some leaves have sand on the back. The main pulse width at the bottom of the leaf is flat and obvious, fragrant and sharp, with a unique "orchid fragrance", rich and mellow taste, obvious throat rhyme, sweet and refreshing, rich soup color with deep orange yellow, resistant to brewing, soft and bright at the bottom of the leaf, and bright red spots at the edge of the leaf.

Black tea: It belongs to post-fermented tea, which means that black tea is Pu 'er tea in Yunnan.

First, Pu 'er tea.

Pu 'er tea is produced in Xishuangbanna, Yunnan Province, and is divided into raw tea and cooked tea. Pu 'er tea can be pressed into cake tea, Tuo tea, brick tea, golden melon and loose tea. Cooked Pu 'er soup is red in color, oily and shiny, mellow and smooth in taste, and has its unique flying fragrance. Pu 'er raw tea is green in color, Huang Liang in color, sweet in taste and resistant to brewing. Pu 'er tea can be preserved for a long time, and the older it gets, the more fragrant it is, so it is called this.

Efficacy: nourishing and protecting the stomach, lowering the three highs; Shengpu: refreshing and irritating to the stomach.

Brewing: water temperature 100℃ brewing, tea washing twice.

Health tea: chrysanthemum, rose, jasmine, honeysuckle, buckwheat and Siraitia grosvenorii.

Efficacy: clearing away heat and reducing fire, detoxifying, beauty beauty, promoting sleep and losing weight.

Snow Chrysanthemum: It is produced in Kunlun Mountain, Xinjiang.

Chrysanthemum morifolium: produced in Tongxiang, Zhejiang.

Rose: produced in Yunnan.

Jasmine: produced in Guangxi.

Honeysuckle: Zhejiang

Luo Han Guo: Guilin, Guangxi

Buckwheat: Inner Mongolia

Health tea:

One cup, five cups of scented tea.

Chrysanthemum, honeysuckle, tea flower, rose, osmanthus, green tea.

Efficacy: expelling wind and clearing heat, eliminating dampness and detoxifying, cooling blood and regulating qi.

Targeted at the crowd: people with colds, fever, red eyes, diarrhea, acne and pain caused by damp heat and wind-heat in summer.

Second, perilla black tea

Perilla stem, hawthorn, jinjunmei, white lentil flower, orange peel.

Efficacy: promoting qi and promoting digestion, harmonizing stomach, eliminating dampness and resolving phlegm.

Suitable for people: indigestion, fullness and abdominal distension caused by overeating, greasy diet and alcoholics.

Third, Hexiang cassia seed tea

Lotus leaf, bamboo leaf, cassia seed, poria cocos, hawksbill flower, palace Pu 'er.

Efficacy: clearing away heat, promoting diuresis, relaxing bowels, reducing fat and losing weight.

Targeted at the crowd: improper diet or eating too much fat, gan Xin, original alcoholic liquor, people with poor defecation caused by damp heat in the lower energizer, people with hyperlipidemia and obesity.

Tea set name

Tea boat: used to store brewed tea sets and inappropriate tea leaves.

Tea towel: the bottom of the cup is stained with water.

Fair Cup: Even tea soup.

Cover Bowl: Also known as "Sancai Cup", it covers the sky, the cup is for one person, and the cup and saucer are for the ground, which is used for making tea.

Tea filtering: filtering tea residue.

Teacup: watch tea soup and taste tea.

Smelling cup: As the name implies, it is used to smell incense. Because of its small height and caliber, the fragrance should not be scattered.

Tea ceremony group: Chaze, tea clips, teaspoons, tea needles and tea leakage.

Chaze, the standard for measuring tea.

Tea clip, used to hold tea cups and incense cups.

Teaspoon, used to put tea leaves into the teapot and remove tea residue.

Tea needle, used to clear the blocked spout.

Tea leakage, increase household registration to prevent tea leakage.

Brewing process

First, prepare the guests: prepare the tools needed for making tea, put them neatly, wait for the guests to arrive, and the coffee table should be clean and tidy.

Warm the lamp and iron the cup: when the water is turned to 100, wet the tea set with boiling water to raise the temperature of the tea set, which can also play the role of sanitary ware.

Third, Jiaming entered the palace: "Never be as bright as a beauty" compares tea to a beauty, and puts tea in a bowl, referred to as tea.

Tea tasting: shake the bowl up and down, use the temperature of the bowl to make the tea fragrant and hand it to the guests for tea tasting.

5. Dust washing: initial soaking, also called tea washing, can stimulate the fragrance of tea leaves with water that can't pour tea leaves. The first sip of tea soup is not drunk, which is used to warm the tea cups.

6. I like to smell the fragrance: moist tea is full of fragrance. Pick up the bowl and smell the tea, and invite the guests to enjoy the tea.

Seven, if Chen takes a bath: At this time, the cup is a well-washed, tea-soaked cup with tea fragrance at the bottom.

Eight, nectar tea: also known as positive bubble, then inject boiling water, soak tea leaves, stimulate tea properties.

Jade liquid Qiongzhi: When the tea leaves are soaked, the essence of tea is called Jade Liquid Qiongzhi.

Ten, running water: pour the tea soup into the teacup in turn, as if running water, seven points of tea pour, three points of friendship stay.

Offer good tea: give tea to the guests.

Welcome to leave a message in the comment area and write down your feelings at this moment. Good luck!