Tea group (Camellia sect thea.L) is divided into three species:

Mengding tea

Tea species (Chinese species ), Pu'er tea, protein mulberry tea, tea, coffee, and cocoa are known as the world's three major beverages. Later, the "Tea" also adopted the word "tea". Before that, Wen Gu had made the word "tea" represented by "tea". Generally refers to the leaves of the evergreen shrub Camellia sinensis that can be used to make tea, as well as beverages brewed with these leaves, and later extended to all herbal teas brewed with plant flowers, leaves, seeds, and roots, such as "chrysanthemum tea"; used "Herbal tea" brewed from various medicinal materials is also called thunder bud in Chinese literature. In some countries, there are also teas made from fruits, herbs and other plant leaves, such as "fruit tea".

Historical classification

There are hundreds of kinds of modern famous teas in China. According to historical analysis, there are the following four situations:

Some are traditional famous teas, such as Mengding tea, Meitan Cuiya, Lanxin Que's tongue, Meng'er tea, West Lake Longjing, Yingshan Yunwu tea , Lushan Yunwu, Dongting Biluochun, Huangshan Maofeng, Taiping Houkui, Enshi Yulu, Dahongpao, Xinyang Maojian, Lu'an Guapian, Tunxi Zhenmei, Laozhu Dafang, Guiping Xishan Tea, Junshan Silver Needle, Yunnan Pu'er Tea, Cang Wuliubao Tea, Fuding Silver Needle, White Peony, Anxi Tieguanyin, Phoenix Narcissus, Northern Fujian Narcissus, Wuyi Rock Tea, Qimen Black Tea, Wudang Taoist Tea, Guzhang Maojian, Yingde Black Tea, Guangdong Shanlong Tea wait.

The other part is the historical famous teas that were restored in the later period. That is to say, there were such famous teas in history, but later they could not be continuously produced or were lost. After research and innovation, the original tea names were restored. , such as Mingzhou "Golden Jade Fragrant Tea", Mengding Manna, Mengding Yellow Buds, Huangshan Jinhao, Meitan Cui Slices, Jingwei Fu Tea, Qujiang Royal Slices, Qujiang Slices, Qujiang Tea, Xiuning Songluo, Yongxi Huoqing, Jingting Green Snow, Jiuhua Maofeng, Zenghou Yinjian, Han Family Liu's Tea, Guishan Rock Green, Cactus Tea, Tianchi Minghao, Guiding Yunwu, Qingcheng Snow Bud, Yangxian Snow Bud, Luyuan Maojian, Huoshan Huangya, Guzhu Purple Bamboo Shoot, Jingshan Tea, Yandang Maofeng, Rizhuxueya, Jinzhai Huiming, Jinhua Juyan, Yue Meixiang, Shunsheng Tea, Dongyang Dongbai and so on.

Most of them are newly created famous teas, such as Lipingxiang green tea, Yutingling Dahongshan tea, Lanxin Jinjian, Shiqian moss tea, Wuyuan Mingmei, Meng'er Yueya, and Meng'er space. Tea, Nanjing Yuhua Tea, Yunwu Maojian, Xuefeng Zen Tea, Wuxi Hao Tea, Maoshan Qingfeng, Jintan Bird's Tongue, Tianzhu Jianhao, Hanbing Tianlu, Yuexi Cuilan, Qishan Cuimei, Hongshan Dragon, Wangfu Yinhao, Linhai Panhao, Qiandao Jade Leaf, Suichang Silver Monkey, Duyun Maojian, Gaoqiao Yinfeng, Jinshui Cuifeng, Yongchuan Xiuya, Shangrao Baimei, Meitan Cuiya, Anhua Pine Needle, Zunyi Maofeng, Wen Jun Green Tea, Emei Peak, Snow Ya, Snow Green, Sendai Dabai, Zaobaijian Black Tea, Huanghuang Gui, Qinba Wuhao, Hanshui Yinsuo, Baxian Yunwu, Nannuo Baihao, Wuzi Xianhao, Honghe Shengtieguanyin, Quancheng Red, Quancheng green, etc.

The fourth type is natural nutritional health tea, such as edible protein mulberry leaf tea.

Production process classification

(China's seven major tea series)

Green tea:

Unfermented tea (zero fermentation degree) . Representative teas include: Mengding Manlu, Rizhao Green Tea, Lu'an Guapian, Longjing Tea, Meitan Cuiya, Biluochun, Meng'er Tea, Xinyang Maojian, and Ziyang Maojian Tea.

Yellow tea:

Slightly fermented tea (fermentation degree is 10~20m) Huoshan Huangya Meng'er Silver Needle, Mengding Huangya

In production During the tea process, yellow leaves and yellow soup are formed. It is divided into "Huangya Tea" (including Junshan Yinya from Dongting Lake in Hunan, Mengding Huangya from Ya'an, Sichuan, and Mengding Huangya from Mingshan County, and Huoshan Huangya from Huoshan, Anhui), "Huang Xiaocha" (including Beigangzai from Yueyang, Hunan, and Weishan from Ningxiang, Hunan). There are three categories: Maojian, Pingyang Huangtang from Pingyang, Zhejiang, Luyuan from Yuanan, Hubei), and "Huang Dacha" (including Dayeqing, Huoshan Huangcha from Anhui).

Green tea:

Also known as oolong tea, it is a semi-fermented tea, that is, it is properly fermented during production to make the leaves slightly red. It is a kind between green tea and black tea. tea. It has the freshness and richness of green tea and the sweetness and mellowness of black tea. Because the middle of the leaves is green and the edges of the leaves are red, it is called "green leaves with red edges". However, the latest fragrance-making methods of Anxi Tieguanyin's upstart Gande, Changkeng and Xianghua Tieguanyin do not have the characteristic of "green leaves and red edges". In particular, Gandexia Village (Xiayun Village, Xiachun Village, etc.) is a typical representative of this practice. Representative teas include: Tieguanyin, Dahongpao, and Dongding Oolong tea.

Black tea:

Fully fermented tea (fermentation degree is 80~90m) Keemun black tea, lychee black tea, black tea mainly includes Souchong black tea, Gongfu black tea and black broken tea kind. Gongfu black tea is mainly distributed in Guangdong, Fujian, and Jiangxi, with Gongfu tea from Chaoshan being the main one.

The difference between black tea and green tea lies in the different processing methods. Black tea is not cured during processing, but withered, causing the fresh leaves to lose part of their water, then rolled (rolled into strips or cut into particles), and then fermented to oxidize the tea polyphenols and turn them into red compounds. Part of this compound is soluble in water, and part is insoluble in water, and accumulates in the leaves, thus forming red soup and red leaves. Black tea is warm in nature

Dark tea:

Post-fermented tea (fermentation degree is 100m) Pu'er tea Liubao tea Hunan dark tea (Qujiang thin golden tea)

The raw materials are coarse and old, and the accumulation and fermentation time during processing are long, making the leaves dark brown in color, and are pressed into bricks. Dark tea was originally mainly sold to border areas and is an indispensable daily necessity for Tibetan, Mongolian, Uyghur and other fraternal ethnic groups. The main varieties of dark tea include "Shaanxi Xianyang Fuzhuan Tea", Yunnan "Pu'er Tea", "Hunan Dark Tea", "Hubei Laoqing Tea", "Guangxi Liubao Tea", Sichuan "Bian Tea", etc.

White tea:

Lightly fermented tea (fermentation degree is 20-30m). Silver needle and white peony are not fried or kneaded during processing. Only the tender and back leaves are processed. The hairy tea leaves are sun-dried or dried over slow fire to keep the white hairs intact. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian, and there are several types: "Silver Needle", "White Peony", "Gongmei" and "Shou Mei". The white tea pekoe is revealed. The more famous ones come from northern Fujian and Ningbo, such as Silver Needle and White Peony.

Others:

Tea varieties grown in Taiwan include Wuyi tea, red heart big mouth, yellow heart big mouth, red heart oolong, yellow heart oolong, narcissus, soft branch red heart, Taiwan Tea No. 14 (Bai Wen), Taiwan Tea No. 15, Taiwan Tea No. 16, Taiwan Tea No. 17 (Egret), Tamsui Qingxin, Bergamot, Wu Zhi, Mei Zhan and other varieties are smaller in area and not common. . Classification of tea leaves - classified according to the degree of roasting

Roasting in the tea refining process is an important step in changing the quality of the tea soup. Correct roasting can effectively improve the quality of the tea soup.

Classified by season

1. Spring tea ---- refers to tea picked before late March to mid-May of that year. The temperature in spring is moderate, the rainfall is sufficient, and the tea trees have been recuperating for half a year in winter. The tea buds in spring are plump, green in color, soft in leaves, and rich in vitamins, especially amino acids. It not only makes the spring tea fresh in taste, but also has a pleasant aroma and has health-care effects. Tieguanyin from the Yinxiang Tea Cooperative in Anxi County is the representative of spring oolong tea. Its appearance and soup color can be described as "one of a kind". (Also such as Lu'an Guapian and Shanlong black tea)

2. Summer tea ---- refers to tea picked from early May to early July when the weather is hot in summer.

Tea tree varieties

The new shoots and leaves of the tea tree grow rapidly, allowing the tea to dissolve The relative decrease in water extract content, especially the decrease in amino acids, makes the taste and aroma of the tea soup less intense than that of spring tea. Since the content of bitter anthocyanins, caffeine, and tea polyphenols is higher than that of spring tea, it not only makes the purple buds and leaves Increased color and luster, and the taste is more bitter. (Such as Pu'er tea, maple tea)

3. Autumn tea - tea leaves picked after mid-August.

The climate conditions in autumn are between spring and summer. After the growth of tea trees in spring and summer, the content of new shoots and buds is relatively reduced. The leaves vary in size, the bottom of the leaves are brittle, the leaf color turns yellow, and the taste and aroma appear relatively mild. (Such as Tieguanyin, Guangdong plum fragrance)

4. Winter tea - harvesting begins around late October. Winter tea is grown after the autumn tea is harvested and the climate gradually turns cold. Because the new shoots and buds of winter tea grow slowly and their content gradually increases, they have a mellow taste and strong aroma. (Such as Dongding Oolong)

Reprocessed tea from various types of Maocha or refined tea is called added tea, which mainly includes scented tea, pressed tea, liquid tea, instant tea and medicinal tea wait.

Medicinal tea - Mixing drugs with tea leaves to make herbal tea to exert and enhance the effect of the drug, facilitate the dissolution of the drug, increase the aroma, and harmonize the taste of the medicine. There are many types of this tea, such as "noon tea", "ginger tea powder", "longevity tea", "slimming tea", "Puliangzhi tea", etc.

Scented tea - This is a relatively rare variety of tea leaves. It is a product that uses floral aroma to increase the aroma of tea, and is very popular in our country. Generally, green tea is used as the tea base, and a few also use black tea or oolong tea as the tea base. It is made from fragrant flowers and scented materials based on the characteristics of tea leaves that easily absorb odors. The flower varieties used include jasmine, osmanthus, pearl orchid, etc., with jasmine being the most common. From a global perspective, black tea has the largest quantity, followed by green tea, and white tea has the smallest quantity.

3Tea Culture Editor

China is the hometown of tea. Tea making and tea drinking have a history of thousands of years, and there are many famous products. The main varieties include green tea, black tea, oolong tea, scented tea, White tea, yellow tea, black tea. Tea has medicinal effects on keeping fit and curing diseases. It is also full of appreciation and can cultivate one's sentiments. Tasting tea and entertaining guests are elegant entertainment and social activities for Chinese individuals, while sitting in teahouses and tea parties are social group tea activities for Chinese people. Chinese tea art enjoys a high reputation in the world. It was introduced to Japan in the Tang Dynasty and formed the Japanese tea ceremony.

Origin

my country is the origin of tea trees. Tea trees first appeared in the Yunnan-Guizhou Plateau and Xishuangbanna areas in southwest my country. However, some scholars believe that the origin of tea trees is in India, because there are wild tea trees in India but not in China. But they don't know that China's "Erya" around 200 BC mentioned that there were large wild tea trees, and there was also a "Tea Tree King".

Mt. Mengding is the earliest place in my country’s history where there are written records of artificial cultivation of tea.

Wu Lizhen

From Wang Bao's "Tong Yue", which is the earliest record of tea in the world, and the legend of Wu Lizhen planting tea trees in Mengshan Mountain, it can be proved that Mengding Mountain in Sichuan is famous for tea tree planting and The origin of tea manufacturing.

Tracing back to the history of Mengding Mountain Tea, it began in the Western Han Dynasty, 2,000 years ago. There is a record in historical materials that "Mengshan is in Yazhou, and all Shu tea comes from this place". In 53 BC, monk Ganlu Puhui Zen Master Wu Li discovered the medicinal properties of wild tea in Mengding Mountain, so he transplanted and planted seven tea trees on a piece of land between the five peaks of Mengding Mountain. The seven tea trees planted by Wu Lizhen were called "immortal tea" by later generations. He was the first person in the world to grow and domesticate tea, and was called the "Tea Patriarch" by later generations.

It is said that the "Twelve Grades of Tianfeng" tea art created by "Wu Lizhen", the founder of Mengding tea, was used to worship Nuwa, who gave Mengding Mountain exclusive access to the wind and rain. After two thousand years of ups and downs, it has evolved into the famous Mengding tea art. It talks about the secrets of making tea, smelling it, serving tea, and drinking tea. It includes 12 procedures such as jade pots storing clear springs, nectar moistening fairy tea, and drinking phoenix nodding. Performers usually need to take a bath and burn incense before performing on the top of the mountain. The tea smoke and fairy mist gradually melt and fade away, and the mind is full of thoughts, coming together and leaving. It can be said that the elegant beauty of tea art is fully brought into play. [1]

"Shen Nong's Materia Medica" is my country's first pharmaceutical monograph. It was written during the Warring States Period and was completed during the Western Han Dynasty. In the form of legends, this book collects the knowledge of medicines accumulated by working people since ancient times. There is a record in it: "Shen Nong tasted hundreds of herbs, encountered seventy-two poisons every day, and solved them in full swing." According to research: the tea here refers to ancient tea. The general idea is that as far back as ancient times, the legendary Emperor Yan tasted hundreds of herbs himself in order to discover plants that were beneficial to human survival. He was poisoned multiple times in one day.

But he was saved by taking tea leaves. Although this is a legend and contains obvious exaggeration, it can also be learned from it that humans may have begun to use tea for medicinal purposes.

Before this, "tea" was represented by the polysemous word "tea".

The basic meaning of the word "tea" is "bitter herb". In ancient times, people lacked understanding of tea. It is completely understandable to classify it as a bitter herb simply based on its taste. When people realized its difference from ordinary bitter herbs and its special functions, a new word to express it alone came into being.

Tea and food occupy an equally important position. However, "due to climate and other reasons, tea does not grow locally. In order to strengthen the power to control ethnic minorities, the government adopted a limited and direct distribution method for the supply of tea in order to achieve the purpose of "governing the border with tea." At the same time, The government not only controlled the supply of tea, but also exchanged a small amount of tea for a large number of war horses, which brought a heavy burden to the brotherly nations. This is the "tea-horse mutual trade" in history.

Tea as a whole. This kind of drink has spread to various ethnic minority areas in northwest my country since the Tang Dynasty and has become a necessity of local people's life. "One day without tea will cause stagnation, and three days without tea will cause illness." However, China is the origin of the tea tree. The main contribution to mankind in the tea industry is that it was the first to discover the tea plant, the first to utilize the tea plant, and develop it into a splendid and unique tea culture in my country, the East, and even the entire world. According to historical records of our country, before drinking tea, "the ancients drank water in summer and soup in winter." Drinking tea with warm soup changed people's bad habit of drinking raw water and greatly improved people's health. Health level. As for tea in Europe and the United States, it is considered "undoubtedly the best gift from the East to the West." "Without the introduction of tea and coffee in Europe, drinking would have been even more excessive." "The benefits of tea to mankind are inestimable." "I am convinced that tea is one of the saviors of mankind", "is a great solace" and so on. Tea drinking and tea production and trade in all countries in the world, except for Korea, Japan and Central Asia and West Asia, started before and after the Tang Dynasty. Except for those introduced from China, most others were introduced and developed after the 16th century, especially in the past 200 years.

Tea drinking began in China

Tea leaves are boiled. Clear water, follow nature, drink it elegantly, seek the inherent taste of tea, and focus on artistic conception. This is the characteristic of Chinese tea tasting. For teas of the same quality, such as different water use, different tea sets or different brewing techniques, The brewed tea soup will have different effects. Our country has been very particular about tea brewing since ancient times and has accumulated rich experience. To make good tea, you need to understand the characteristics of various types of tea and master the scientific brewing technology to make the tea have its inherent characteristics. Quality can be fully demonstrated.

Chinese people pay attention to the word "taste" when drinking tea. "Tasting tea" not only means to identify the quality of tea, but also means to reverie and appreciate the pleasure of drinking tea. . Brewing a pot of strong tea, choosing a quiet place, and drinking it yourself can eliminate fatigue, relieve worries, improve thinking, and invigorate the spirit. You can also sip slowly to achieve beautiful enjoyment and sublimate the spiritual world. To a noble artistic realm. The environment for drinking tea generally consists of buildings, gardens, furnishings, tea sets and other factors. Drinking tea requires quietness, freshness, comfort and cleanliness. Chinese gardens are world-famous, and there are countless landscapes. Or set up a teahouse among natural landscapes for people to take a rest and enjoy.

China is a country with ancient civilization and a country that attaches great importance to etiquette.

Oolong tea is the representative of Chinese tea. A semi-fermented tea characterized by a transparent amber tea soup.

Oolong tea is the most representative of the characteristics of Chinese tea culture. Because oolong tea requires a lot of time to taste and brew. People call it "Kung Fu Tea".

History

Throughout the history of Chinese tea, Chinese tea has gone through several stages: medicinal, edible, wine and beverage: Let us experience the changes in the history of tea.

The legend of tea: Legend has it that in the era of the Three Sovereigns and the Five Emperors, Shennong (whose time was about between Fuxi and Huangdi) went up to the mountains to collect herbs. On that day, our medical ancestors tasted the herbs while collecting them, and unknowingly they had already tasted them. Tried nearly 72 kinds of Chinese herbal medicine.

The toxicity in the herbal medicine made him feel dry in the mouth and very uncomfortable, so he sat under the tree to rest. At this moment, a few leaves fell in front of him. Following his usual habit, he picked up the leaves and put them away. He tried it in his mouth, but to his surprise, after a while, Shennong began to feel comfortable and no longer thirsty. His whole body seemed to relax all of a sudden, and the leaves in his mouth still left him with a refreshing fragrance. (According to records, tea was first used as a medicine in China. In our country, it is said that tea was "developed by Shennong, smelled by Duke Zhou of Lu, flourished in the Tang Dynasty and flourished in the Song Dynasty." Tea was originally used as medicine and later developed into a beverage. Eastern Han Dynasty The above story is recorded in the "Shen Nong's Materia Medica" of the period: "Shennong tasted hundreds of herbs, encountered seventy-two poisons every day, and solved them")

Efficacy

Tea - Chinese herbal medicine. and vegetables

The discovery of tea The tea tree is native to southwest my country. As early as the Three Kingdoms period (AD 220-280), there are records of the discovery of wild large tea trees in the southwest region of our country. In 1961, a large wild tea tree with a height of 32.12 meters and a girth of 2.9 meters was discovered in the dense forest of Daheishan Mountain in Yunnan Province (1,500 meters above sea level). This tree exists alone and is about 1,700 years old.

At first, people boiled large tea leaves in water. The tea soup was used for medicinal purposes, and the young leaves were eaten as vegetables. As time went by, tea slowly became a precious food, just for the sake of drinking. For royal use.

Tea - a substitute for wine (the bud of tea culture)

The preciousness of tea has naturally made it a luxurious drink, and wealthy people only use it to entertain guests. . Gradually, tea slowly developed into a substitute for wine. In the Wei, Jin, Southern and Northern Dynasties, there began to appear some examples of using tea to support integrity and show frugality.

Tea - beverage (the formation/prosperity of tea culture)

The Tang Dynasty was the peak of feudal culture and the main period of the formation of tea culture. Tea is used by everyone from the royal family, princes, and nobles to monks, Taoists, literati, and common people. Almost everyone in the country drinks tea. The drinking of tea became more and more common. Many literati were fond of tea and began to combine tea with poetry and songs. For example, the great poet Bai Juyi was addicted to tea all his life. He had morning tea every day ("Taste a cup of Ou tea" in "Guanshe"), take a nap with a bowl of tea ("Get up and taste two cups of Ou tea" in "After Eat"), and have evening tea ("Wate delivery"). A cup of tea" ("Nosy"). Many famous poems and songs appeared in that era. The world-famous first complete book on tea, The Classic of Tea, also came from this period. At the same time, the technology of making tea has also improved day by day. The way people drink tea has changed from boiling tea soup to just pouring boiling water into dried tea leaves to obtain tea soup. Tea has become a link of communication and a bridge of friendship between people. People like to get together, make a pot of good tea, chant poems and have fun, and enjoy a good time.

Today, more and more studies have proven the health value of tea. Tea has become a symbol of harmony and warmth.

The evolution of drinking and eating tea

1. It is “boiled”

2. It is “steeped”

3. It is "cooked"

4. It is "submerged"

5. It is "fried"

4 History editor

All countries in the world Tea making technology comes directly or indirectly from my country.

805: During the Tang Dynasty, the Japanese monks Master Saicho and Master Kukai studied in my country to study Buddhism in 806. After returning to China, they introduced the Chinese tea-making technology of steaming green tea to Japan.

1811: Monk Eisai returned to Japan after studying abroad and introduced the wok-fried tea making method to Japan.

1828-1833: Tea production technology was introduced to Indonesia. The Dutch East India Company sent tea master Jacobson to my country six times for study and research, and each time he brought back tea varieties, tea-making skills, workers and equipment.

1833: Tsarist Russia visited my country to purchase tea seeds and tea seedlings. In 1848, they began to pick and produce according to my country's tea production methods.

1834: India established the Tea Plant Research and Development Committee, which sent Secretary Gordon to my country to learn tea production technology. Purchase tea seeds and tea seedlings, and find and recruit tea masters and workers from Yazhou in Sichuan Province and Wuyishan in Fujian Province to develop the tea industry in Darjeeling and other places.

1835: Uji Yamamoto introduced the method of making "gyokuro tea" covering tea gardens in my country.

1836: Gordon brought back tea workers from my country. In the Assam Buru Tea Factory, he succeeded in trial production according to the Chinese black tea production method, and later developed into today's Assam black tea.

1866: The formal tea making in Sri Lanka began with Troshi. Learned the production method of Wuyi rock tea in my country and successfully trial-produced it. It was not until 1873 that the Indian mechanical method was followed.

1877 to 1887: The development of tea in South Africa and East Africa, tea production technology has been imported from my country.

In 1893, Chinese tea workers and 29th generation heirs of the Han family Liu's Tea House passed my country's tea growing technology to Russia and Georgia. In 1900, Liu Cha won the gold medal at the Paris International Exposition.

1898: Japan began to imitate Chinese black tea and green brick tea.

1926: Japan imitated my country’s pearl tea production method. The most common sencha in Japan is imitated from my country's Zhejiang Longjing tea.

1949: After the Second World War, the British tea industry and others withdrew from the tea business in India and Ceylon, and transferred their technology and capital to invest in the expansion of new tea areas such as Kenya, and then mass production black tea.

Main value editor

With the development of science, it was not until the early 19th century that the composition of tea gradually became clear. After modern scientific separation and identification, tea contains more than 450 organic chemical components and more than 40 inorganic mineral elements.

The main organic chemical components include: tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectins, organic acids, lipopolysaccharides, sugars, enzymes, pigments, etc. The organic chemical components contained in Tieguanyin, such as tea polyphenols, catechins, and various amino acids, are significantly higher than those of other teas. The main inorganic mineral elements are: potassium, calcium, magnesium, cobalt, iron, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine, iodine, selenium, etc. The inorganic mineral elements contained in Tieguanyin, such as manganese, iron, fluorine, potassium, sodium, etc., are higher than other teas. [2]

Ingredients and functions

1. Catechins:

Commonly known as tea tannins, they are unique components of tea and have bitter, astringent and astringent properties. It can be combined with caffeine in tea soup to alleviate the physiological effects of caffeine on the human body. It has the effects of antioxidant, anti-sudden mutation, anti-tumor, reducing blood cholesterol and low-density lipoprotein content, inhibiting blood pressure rise, inhibiting platelet aggregation, antibacterial, and anti-product allergy.

2． Caffeine:

It has a bitter taste and is an important component of the taste of tea soup. In the black tea soup, it combines with polyphenols to form a complex; when the tea soup is cold, it forms an emulsification phenomenon. The unique catechins and their oxidation condensates in tea can slow down and sustain the excitatory effects of caffeine. Therefore, drinking tea can keep people clear-headed and have more endurance when driving long distances.

3． Minerals:

Tea is rich in 11 minerals including potassium, calcium, magnesium, and manganese. Tea soup contains more cations and less anions, so it is an alkaline food. Helps body fluids maintain alkalinity and maintain health.

① Potassium: Promotes the elimination of blood sodium. High blood sodium content is one of the causes of high blood pressure. Drinking more tea can prevent high blood pressure.

②Fluoride: It has the effect of preventing tooth decay.

③Manganese: It has antioxidant and anti-aging effects, enhances immune function, and helps in the utilization of calcium. Since it is insoluble in hot water, it can be ground into tea powder for consumption.

4． Vitamins:

②B group vitamins and vitamin C: are water-soluble and can be obtained from drinking tea.

5． Other functional ingredients:

① Flavonols have the effect of strengthening capillary walls and eliminating bad breath.

②Saponin has anti-cancer and anti-inflammatory effects.

③Aminobutyric acid is produced during the tea making process by forcing the tea leaves to undergo anaerobic respiration. It is said that Jiayelong tea can prevent high blood pressure.

The ancient Chinese believed that tea has ten virtues: tea is used to disperse depression, tea is used to drive away sleepiness, tea is used to nourish qi, tea is used to remove disease qi, tea is used to benefit people, tea is used to show respect, and tea is used to express respect. Tea is used to taste, tea is used to nourish the body, tea is used to practice Taoism, and tea is used to cultivate elegance.

Tea medicine and tea therapy

Tea culture and traditional Chinese medicine have a very close relationship, and both are related to the legend of Shennong.

Because tea has good medical effects, the term "tea medicine" existed in the Tang Dynasty (see the "tea medicine" inscribed by the kingdom in the 14th year of Daizong's reign); "Tea Medicine" written by Lin Hong in the Song Dynasty In "Shan Jia Qing Gong", there is also the conclusion that "tea is medicine". It can be seen that tea is medicine and is recorded in medicinal books (called Materia Medica in ancient times).

Tea not only has therapeutic effect on many diseases, but also has good effects of prolonging life, anti-aging and strengthening the body.

Tea has at least the following effects:

(1) Sleep less (2) Calm the nerves (3) Improve eyesight (4) Clear the head (5) Quench thirst and promote fluid production (6) Clear away heat ( 7) Relieve summer heat (8) Detoxify (9) Digest (10) Sober up (11) Lose weight (12) Reduce qi (13) Diuretic (14) Laxative (15) Treat dysentery (16) Remove phlegm (17) Expel wind and relieve symptoms (18) Caine teeth (19) Treat heartache (20) Treat sores and fistulas (21) Treat hunger (22) Replenish energy (23) Prolong life (24) Sterilize and cure athlete’s foot

The other effects of tea are not systematic There are also several articles as follows: "Ge Wu Rough Talk" says: "Burning smoke can repel mosquitoes: Jianlan produces pills for spots, and cold tea and sesame oil are sprinkled on the leaves." "Life Saving the Bitter Sea" says: "If the mouth is sore, drink tea root instead of tea." "Compendium of Materia Medica": To treat "acne and itching, it is advisable to burn tea and smoke it in the room".

Anti-cancer: Scientists have found that tea cooked in a pot is more beneficial to health. Boiling tea releases more cancer-fighting chemicals than simply brewing tea in a cup of boiling water.

Prevent diseases: Black tea has strong antibacterial power. Gargling with black tea can prevent colds caused by viral viruses, prevent tooth decay and food poisoning, and reduce blood sugar levels and high blood pressure. Research shows that black tea is as effective as green tea and is more beneficial to the heart.

Traditional Chinese medicine says tea

Traditional Chinese medicine believes that the upper part of the tea leaves can clear the head, the middle part can help digestion and stagnation, and the lower part can facilitate urination. It is a natural health drink. However, the pharmacological effects of tea are also different depending on the origin and variety of tea. The one produced in Anhui is called Usnea, which is mainly used to "transform food"; the one produced in Shaoxing, Zhejiang is called Rizhu, which is specialized in "clearing fire"; the one produced in Fujian is called Jiancha, which is specialized in "removing miasma"; the one produced in Liuhe is called Jiancha, which is specialized in "removing miasma". It is called Kuding, which specializes in "stopping dysentery"; the one produced in southern Yunnan is called Pu'er tea, which has the functions of digesting food, removing miasma, and stopping dysentery. It can be seen that there is a lot of knowledge in using tea as medicine.

Not only that, Chinese medicine also believes that there are four seasons in a year: spring, summer, autumn and winter, and tea also has differences in hot, cold, warm and cool properties. Therefore, drinking tea in the four seasons should also be different.

Spring is a time of warmth. Yang Qi rises, Yin Qi declines, and everything revives. After a long winter, people's "internal heat accumulates", so they should pay attention to expelling cold and keeping out evil spirits, and supporting Yang and strengthening Qi. It is advisable to drink scented tea at this time. Because scented tea has a strong aroma, is fragrant but not floating, refreshing but not turbid, it has the functions of regulating qi, relieving stagnation, removing impurities, and balancing the body. It promotes the growth of Yang Qi in the body, invigorates the spirit, and eliminates spring sleepiness.

Summer is hot, the sun is scorching, the climate is sultry, and you sweat a lot, causing water and electrolyte balance disorders, so you must replenish a lot of water. It is advisable to drink green tea at this time. Because green tea is bitter and cold in nature, fresh and refreshing, it has the functions of clearing heat and relieving heat, promoting body fluids and quenching thirst, and promoting digestion and diuresis.

Autumn is cool, with the air gradually drying out, and people feel dryness and discomfort in their skin, nose, and throat. This is called "autumn dryness." It is advisable to drink green tea at this time, which is green in color, fragrant in nature, and neither cold nor hot. Drinking it in autumn coolness can moisturize skin, remove dryness, promote body fluids, moisturize lungs, clear away heat and cool blood.

Winter is cold, the sky is cold and the ground is freezing, and the cold air hits people. The human body is in a state of contraction, metabolism is slow, and it is easy to suffer from "cold disease". It is appropriate to drink black tea at this time. This kind of tea has red leaves and red soup. It is mellow and dry and warm. It nourishes Yang Qi and increases heat and warmth. It can be added with milk or sugar. It does not lose the aroma. It can also remove greasiness and soothe the stomach.

Compatible

Tea and meat = tea is a diuretic and prone to constipation.

Tea medicine=affects drug absorption.

Tea Fruit = affects the nutrient absorption of fruits.

1. Avoid drinking tea after eating dog meat

Dog meat is rich in protein, and tea contains more tannic acid. If you drink tea immediately after eating dog meat, the tannins in the tea will be The acid combines with the protein in dog meat to form tannic acid protein. This substance has an astringent effect, can weaken intestinal peristalsis, cause constipation, and cause the toxic substances and carcinogens produced by metabolism to be passively absorbed in the intestine, which is not good for health.

2. Tea and white sugar:

Tea is bitter and cold in nature. The purpose of people drinking tea is to use the bitter taste of tea to stimulate the digestive glands and promote the secretion of digestive juice to enhance digestive function. Then there is the use of the cold and cool nature of tea to achieve the effect of clearing away heat and detoxifying. Adding sugar to tea will inhibit this function. However, there are also folk prescriptions in ancient books for mixing tea with white sugar to treat diseases. It can be used as a dietary therapy, but if you drink tea regularly, it is not suitable to mix it with sugar.

3. Tea and eggs:

Poach eggs in tea. The concentration of tea is very high. Strong tea contains more tannins. Tannins can make the protein in food It turns into a solidified substance that is not easily digested and affects the body's absorption and utilization of protein. Eggs are high-protein foods, so it is not suitable to boil them in tea.

4. Tea and mutton:

Although eating some mutton from time to time is very beneficial to the body, when eating mutton and drinking tea, the rich protein in the mutton can be combined with the tannins in the tea. The "marriage" of acids produces a substance called acid-detecting protein. This substance has a certain astringent effect on the intestines, which can weaken the peristalsis of the intestines, reduce the water in the stool, and easily cause constipation. It is not advisable to drink tea immediately after eating mutton. You should wait 2-3 hours before drinking tea.

5． Tea and medicine:

The tannic acid in tea can react chemically with certain medicines (such as ferrous sulfate tablets, ferric ammonium citrate, berberine, etc.) to cause precipitation, which affects the absorption of medicines.

If you take sedatives (such as phenobarbital, diazepam, etc.) with tea, the stimulants such as caffeine and theophylline in the tea will offset or weaken the sedative effect of the drug.

6. Tea and wine:

Many people like to drink tea after drinking, hoping to achieve the effects of moistening dryness and relieving hangover, eliminating accumulated food, and regulating water channels, but this It's bad for the kidneys.

Due to the diuretic effect of drinking tea after drinking alcohol, the acetaldehyde converted from alcohol has not yet been completely decomposed, that is, it enters the kidneys due to the diuretic effect of theophylline, and acetaldehyde has a greater irritation to the kidneys. Sexual, thus easily causing damage to kidney function. As a result, symptoms such as kidney cold, impotence, frequent and turbid urine, and testicle pain follow one after another.

Wonderful Use

Tea can remove dirt and remove greasiness, so after washing your hair, wash it with tea again to make your hair black, soft and shiny. Moreover, the tea does not contain chemicals and will not harm your hair and skin.