Tea is sweet, bitter and slightly cold in nature and flavor. It is a traditional natural health drink in my country. People have found that tea contains more than 500 chemical components. The main components are caffeine, tea polyphenols, proteins, amino acids, sugars, vitamins, lipids, organic acids and other organic compounds. It also contains potassium, sodium, magnesium 28 kinds of inorganic nutrients such as , copper and so on, the combination ratio of various chemical components is very coordinated.

Moderate drinking of tea has certain medical and health effects on the human body. It can improve energy, relieve fatigue, aid digestion, reduce inflammation and sterilization, prevent and treat intestinal infectious diseases, prevent heatstroke and lower body temperature, quench thirst and promote body fluid production.

There are many types of tea products sold in the market. According to the classification and processing of commercial tea, there are seven categories of tea sold in the market in my country: black tea, green tea, scented tea, oolong tea, pressed tea, Pu'er tea and yellow tea. Tea. All these teas are processed from the fresh leaves, buds and twigs of the tea tree. Different processing methods lead to different types of tea.

1. There are two types of black tea: one is bar-shaped tea, also called Gongfu black tea, including Zhenghe Gongfu and Tanyang Gongfu; the other is broken black tea. It is divided into 4 processes: withering, rolling, fermentation and drying.

2. Green tea processing is divided into 3 processes: green tea fixing, rolling and drying.

3. Yellow tea processing is divided into four processes: greening, rolling, yellowing, and drying. The yellowing process is the key process to form the characteristics of yellow tea. Without this process, it would not be called yellow tea. Yellow tea.

4. Pu'er tea is green tea that has undergone preliminary processing and is mainly produced in Yunnan Province. The key to processing Pu'er loose tea is fermentation. After the Pu'er tea is processed, the taste is neither bitter nor astringent, and the caffeine can be increased from 4% to about 5.5%.

5. Oolong tea is semi-fermented tea. It is mainly produced in the Wuyishan area of ??Fujian Province, followed by Minnan in Fujian, and then the Chaoshan area of ??Guangdong Province. The picking method of oolong tea is very different from that of black tea and green tea. It has the following requirements: (1) tea leaves cannot be picked too early or too tender; (2) oolong tea must be dried in the sun; (3) "shaking green" and The "greening" technology that combines "liangqing" makes the tea reach a semi-fermented level; (4) The baking technology of oolong tea is particularly particular.

6. Scented tea is made from the finest tea leaves and mixed with rich and fragrant flowers. It has both floral and tea aromas.

7. Pressed tea is made by steaming loose tea, rolling it, and putting it into a mold to press it into shape. It has a regular and even shape and is easy to transport. The soup is red and bright, and the bottom of the leaves is brownish red.

Faced with numerous tea production companies and brands, as well as tea products with widely varying product quality, consumers should pay attention to the following points when purchasing tea:

1. Choose new tea correctly and identify old tea. Since the nutritional content of tea changes during storage, the sensory quality of tea deteriorates as the storage time increases. Therefore, when purchasing, you should buy tea that has been produced recently, that is, buy new tea and less old tea.

2. Choose spring tea correctly and identify summer and autumn tea.

Due to the thicker buds, green color, soft leaves and exposed pekoe, spring tea has a fresher taste, stronger aroma and more obvious health care effect than summer and autumn tea. During the growth period of spring tea, There is generally no harm from diseases and insect pests, no need to use pesticides, and little tea pollution. Therefore, spring tea is the best quality green tea of ??the year. The content of amino acids and vitamins in summer tea is significantly reduced, which makes the content of anthocyanins, caffeine, and tea polyphenols in summer tea significantly increased, resulting in a bitter taste. Autumn tea has a weak taste, low aroma, and yellowish leaves. Therefore, when purchasing tea, carefully distinguish between spring tea and summer and autumn tea, and choose spring tea correctly.

3. Correctly identify famous tea and ordinary tea:

1. West Lake Longjing tea is produced in Xihu District, Hangzhou, Zhejiang. The tea leaves are flat, tender, neat in color and width, greenish-yellow, smooth to the touch, with one bud and one or two leaves. The buds are longer than the leaves, generally less than 3 cm long, and the buds and leaves are evenly formed into flowers without pedicles. Fragments, small and exquisite. Longjing tea has a refreshing fragrance, while counterfeit Longjing tea mostly has a grassy flavor, has many stems and is not smooth to the touch.

2. Huangshan Maofeng is produced in Huangshan, Anhui. The appearance is tender and slightly curled, the buds are fat, even, sharp, and the shape is a bit like a "bird's tongue". The leaves are golden yellow, the color is green and oily, the aroma is fresh, the water color is clear, the apricot yellow is bright, the taste is mellow, the aftertaste is sweet, and the buds taste the bottom. The leaves are in bloom, thick and bright. Fake tea is earthy in color, bitter in taste, and has no flowers at the bottom of the leaves.

3. Biluochun is produced in Biluofeng, Dongting Mountain, Taihu Lake, Wuxian County, Jiangsu Province. The silver buds are exposed, one bud and one leaf. The total length of the tea leaves is 1.5 cm. The teeth are white and curled. The leaves are curled and clear green. The bottom of the leaves is young, uniform and bright. Fake tea has one bud and two leaves. The buds and leaves are uneven in length and yellow in color.

4. Xinyang Maojian is produced in Dongyun Mountain, Xinyang, Henan. Its appearance is tight, thin, round, smooth, straight, and clear black. It usually has one bud and one leaf or one bud and two leaves. The fake ones are curled and the leaves turn yellow.

5. Junshan Silver Needle is produced in Junshan, Yueyang, Hunan. Made from unexpanded fat and tender bud heads, the bud heads are fat, straight, even, covered with hairs, golden and bright in color, fresh in aroma, light yellow in tea color, and sweet in taste. When brewed, the bud tips look like they are rushing towards the water and hanging in the air. Stand upright, and then slowly sink to the bottom of the cup, shaped like a group of bamboo shoots unearthed, and upright like a silver needle. Fake silver needles smell like grass and cannot stand upright after soaking.

6. Keemun black tea is produced in Qimen County, Anhui. The color of the tea is brown-red, cut into 0.6 to 0.8 cm, and has a strong, mellow and fresh taste. Fake tea generally contains artificial colorings, tastes bitter and thin, and has uneven leaves.

7. Tieguanyin is produced in Anxi County, Fujian. The leaves are as heavy as iron and as beautiful as Guanyin. They are mostly spiral-shaped, with a sandy green color and smooth green stems. They have a natural orchid aroma. The soup is clear and golden in color. It has a mellow and sweet taste. It is slightly bitter in the mouth and turns sweet immediately. When brewed, the leaves The bottom is spread out, with green and red edges, thick and bright, and each tea tree has tea branches. Fake tea leaves are long and thin, with thicker cords and no green and red edges. The leaves will lose fragrance after being steeped three times.

4. The labels on the product packaging should be complete. Some famous teas have regional protection labels. Pollution-free tea and organic tea have nationally recognized labels on the packaging. Choose the variety that suits your taste. Choose the products you need.

5. Choose products from well-known companies with larger scale, better product quality and better service quality. Because larger production companies have stricter quality control on raw materials, advanced production equipment, and higher corporate management levels, product quality is also guaranteed.

6. When consumers taste tea, (1) first look at the appearance of the tea leaves. Generally, high-grade bar-shaped tea has delicate raw materials and fine workmanship, with thin and tight strands, exposed front sprouts, and high micron content; low-grade bar-shaped tea has coarse and old raw materials, extensive workmanship, and loose strands. Generally, the color of high-grade tea is fresh and smooth, while the color of low-grade tea is dry and lacks luster or has rough old flakes, and the color is mixed; the color of old tea is dull and dull. High-grade tea should be free of tea and non-tea inclusions. Low-grade tea is allowed to have some tea tip inclusions, but non-tea inclusions are never allowed. Smell the aroma, the high-grade tea has a fragrant aroma, fresh and long-lasting; the mid-grade tea has a high aroma, but it is not long-lasting; the low-grade tea has a low aroma and is often rough. If there are odors such as smoke, rancidness, mildew, burnt, old fire, etc., it is defective tea, and in serious cases it should be regarded as spoiled tea. (2) Distinguish the taste of tea soup, whether it is pure, thick, thin, clear, strong, weak, pure, bitter, mellow, irritating, etc. The best tea soup is slightly bitter in the mouth and sweet in the aftertaste, and the worst is the tea soup with a bitter taste and a bitter taste in the mouth. Generally, the taste of black broken tea is strong, strong and refreshing; green tea with delicate raw materials is better, fresh, mellow and sweet; Kungfu black tea, fresh, sweet and tender or fresh, strong and sweet; oolong tea, mellow and sweet. (3) Look at the color of the soup. Generally, the soup color of high-end green tea should be light green and bright, apricot green and bright, and the black tea should be red and bright, and the golden circle should be golden and bright.

Tea is a food with health care functions suitable for all ages. All nutrients are easily absorbed and utilized by the human body, so it is a good drink for most people.

Although tea is a good beverage, consumers should also pay attention to the following points when drinking it:

1. There are pros and cons to drinking overnight tea. Overnight tea has been used for too long, most of the vitamins have been lost, and the protein, sugar, etc. in the soup have become nutrients for the reproduction of bacteria and mold, so it is not suitable to drink. However, the overnight tea that has not deteriorated has its own magical effects in medical treatment. The overnight tea is rich in acid, which can prevent capillary bleeding. People suffering from stomatitis, tongue pain, eczema, bleeding gums, sores and abscesses can be treated with overnight tea. If your eyes often shed tears or have bloodshot eyes, you can also wash your eyes with overnight tea several times a day, which has a good effect. Swish a few mouthfuls of overnight tea before and after brushing your teeth in the morning or after meals, which can freshen your breath and strengthen your teeth.

2. It is not advisable to drink tea before going to bed, after taking medicine, before and after meals, and after drinking.

3. People who are prone to insomnia, people with colds and fever, patients with gastric ulcers, and pregnant women should not drink tea.

For more details, please refer to

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1. Qi black tea: its strings are tight and thin, black in color, and the soup color is Bright red, with a slight orchid aroma, it is called "Qimen Fragrance".

2. Tieguanyin: The cords are tight and clean, the color is dark green like iron, and it has a rich orchid aroma after brewing , experts call it "green leaves inlaid with red, with a lingering fragrance after seven brews, both innocent and holy." It is a treasure among teas.

3. Huangshan Maofeng: The aroma is as long-lasting as white orchid, The taste is mellow and sweet, the best among teas.

4. Dian black tea: This tea has a strong fragrance and a bright red color. It can also be made into broken black tea or Kung Fu tea.

5. West Lake Longjing: Longjing soaked in a tea cup, the buds and leaves are interlaced and tender, with orchids blooming (first bloom), the fragrance is elegant, and it is famous for its "four wonders" of beautiful shape, green color, rich fragrance, and intoxicating taste. Shi. ??

6. Tun Green Tea: After boiling the soup and brewing the tea, it emits a fresh and soft aroma. It has a fresh and mellow taste when you taste it. The soup is clear and blue, and the bottom of the leaves is thick and emerald green, which is very beautiful. < /p>

7. Dongting Biluochun: The produced tea leaves are exposed and curled like snails, with a fragrant fragrance.

8. Wuyi Rock: The soup is golden and clear, with a mellow taste. .

9. Pekoe Silver Needle: The buds are nearly an inch long, as slender as needles, and covered with pekoe. After brewing, the aroma is fresh and the taste is mellow.

10. Jasmine Tea: Green tea is made from jasmine flowers. When the tea is soaked in water, it can be said that "the young buds smell the fragrance of tea, and the fragrance enters the heart and spleen".

11. Pu'er tea: The soup is clear, the taste is mellow and sweet, and it is durable. Brewing can digest food and reduce phlegm, clear the stomach and promote fluid production.

Twelve. Junshan Silver Needle: When brewing, the tea buds rise and fall three times, like fresh bamboo shoots unearthed.

Thirteen. Lu'an Guapian: top-grade tea, famous for its tea leaves that resemble melon seeds.

14. Xinyang Maojian: Su Dongpo spoke highly of it as "Huainan tea, the best in Xinyang".

15 .Yuyun Maojian: Ming Dynasty tribute tea, the fine teeth of Maojian are covered with snow-white hairs, curved like silver hooks, and there is a poem "The fragrance of snow buds is even and fragrant, no less than Longjing Biluochun"