According to traditional Chinese medicine, tea has different properties such as cold, warm, sweet and bitter due to different varieties and origins, and its effects on the human body are also different. If there are no special conditions in the body, in order to obtain better health care effects, people drink tea in spring, summer, autumn and winter. They can refer to the performance and efficacy of tea and choose different varieties according to the seasons to benefit their health.

Drink scented tea in spring: In spring, the earth rejuvenates and everything revives. The human body, like nature, is in a state of relaxation. At this time, it is appropriate to drink scented tea such as jasmine and osmanthus. Scented tea is warm in nature. Drinking it in spring can dissipate the cold energy accumulated in the human body during the long winter and promote the growth of yang energy in the human body. The aroma of scented tea is rich, fragrant but not floating, refreshing but not turbid. It is invigorating, eliminates spring sleepiness, and improves the efficiency of human body functions.

Drinking green tea in summer: The sun is hot in summer, the heat steams people, they sweat a lot, and the body fluids are consumed a lot. At this time, it is advisable to drink green tea such as Longjing, Maofeng, and Biluochun. Green tea has a slightly bitter taste and cold nature. It has the functions of reducing heat, cooling off heat, detoxifying, removing fire, reducing dryness, quenching thirst, producing body fluids, strengthening the heart and refreshing the mind. Green tea green leaf green soup is fresh and refreshing, with a sweet and slightly bitter taste. It is rich in vitamins, amino acids, minerals and other nutrients. Drinking it not only has the effect of relieving heat and relieving heat, but also has the effect of adding nutrition.

Drink green tea/oolong in autumn: The weather in autumn is dry and "dry air is in season", which often makes the mouth dry and the tongue is dry. It is advisable to drink fragrant green tea such as oolong and Tieguanyin. Green tea has moderate properties, between red and green tea, neither cold nor hot, suitable for autumn climate. Regular drinking can moisten the stomach, lungs, promote body fluids, and moisturize the throat. It can effectively remove residual heat in the body and restore body fluids, which is of great benefit to health care in the golden autumn. . Green tea soup is golden in color, plump and even in appearance, tightly knotted and curled, green in color, and has a refreshing and sweet taste.

Drinking black tea in winter: In winter, the temperature is low, the cold is heavy, the human body's physiological functions decline, the yang energy gradually weakens, and the energy and nutritional requirements are higher. Health preservation is more important than keeping warm from the cold and improving disease resistance. At this time, it is advisable to drink black tea such as Qihong and Dianhong and dark tea such as Pu'er and Liubao. Black tea has a sweet and warm taste and is rich in protein. Drinking it in winter can benefit the body, store yang energy, generate heat and warm the abdomen, thereby enhancing the body's ability to adapt to the winter climate.

Black tea is also rich in protein, which can strengthen the body. The dry black tea is black, and the leaves are red and the soup is red after brewing. It is mellow, dry and warm. Milk and sugar can be added, and the aroma will not change. In addition, people's appetite increases in winter and they eat more greasy food. Drinking black tea can also remove greasiness, whet appetite, and help maintain health, allowing people to better adapt to changes in the natural environment. Dark tea has almost the same effect as black tea.

Green tea: 1. Roasted green tea

Ordinary roasted green tea: Fujian roasted green, Zhejiang roasted green, Hui roasted green, Suzhou roasted green, etc.

Tender and green: Huangshan Maofeng, Taiping Houkui, Huading Yunwu, Gaoqiao Yinfeng, etc.

2. Fried green tea

Meiye tea: Fried green, Tezhen, Zhenmei, Fengmei, Xiumei, Gongxi, etc.

Pearl tea: pearl tea, rain tea, Xiumei, etc.

Tender fried greens: Longjing, Dafang, Biluochun, Yuhua Tea, pine needles, etc.

3. Sun-dried green tea

Dian Qing, Sichuan Qing, Shaanxi Qing, etc.

4. Steamed green tea

Sencha, Gyokuro, etc.

Tea knowledge - green tea

Green tea is the earliest tea in history. Ancient humans collected wild tea tree buds and leaves, dried them and collected them, which can be regarded as the beginning of green tea processing. It has a history of at least three thousand years. However, green tea processing in the true sense began with the invention of the steamed green tea production method in the 8th century AD, and the fried green tea production method was invented in the 12th century AD. Green tea processing technology has become relatively mature and has been used to this day with continuous improvement.

Green tea is the tea with the largest amount of tea in my country. The production areas are distributed in various tea-producing provinces, cities, and autonomous regions. Among them, Zhejiang, Anhui, and Jiangxi have the highest production volume and the best quality. They are the green tea producers in my country. main base. In the international market, my country's green tea accounts for more than 70% of the international trade volume, with sales in more than 50 countries and regions including North and West Africa, France, the United States, and Afghanistan. In the international market, green tea sales account for more than 1/3 of total domestic sales.

At the same time, green tea is the main raw material for the production of scented tea.

Characteristics of green tea:

Green tea, also known as unfermented tea. Tea leaves are made from the new shoots of suitable tea trees as raw materials and undergo typical processes such as greening, rolling, and drying. The color of its dry tea and the tea soup after brewing and the bottom of the leaves are mainly green, hence the name.

The characteristics of green tea are that it retains more of the natural substances in the fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves, chlorophyll retains about 50%, and vitamin loss is less, thus forming the characteristics of green tea: "clear soup, green leaves, strong astringent taste". The latest scientific research results show that the natural ingredients retained in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are unmatched by other teas. Among Chinese green teas, there are the most famous brands. They not only have high fragrance and long taste, excellent quality, but also have unique shapes and high artistic appreciation value. Green tea is generally divided into fried, baked, sun-dried and steamed green tea according to the different drying and fixing methods.

Drinking Pu'er tea can detoxify, lose weight, and regulate endocrine