My country has a long history of tea with the wisdom and affection of countless wise and civilized inkmen. In the tea garden, the sweat of labour nourishes the tea tree and every leaf is nourished by abundant sunlight. And in the course of the pamphlet, the quiet heart is in it, and the open thoughts are in the smell of tea. With its constantly evolving variety of varieties and unique processing processes, china has built a world of intoxicated tea lanes to the heart。
We are bathed in this rich cultural base and in the beauty of art, in the serenity and comfort of a cup of chinese tea. It is a poem of mountain water, a memory of years and a gift to the heart. Let's share the magic of tea and leave it with a fragrance of fragrance and feel the wonderful intersection of the tea lane with life。
I. Classification of tea:
The classification of tea varies from one classification to another, from the degree and manner of fermentation to the four main categories of unfermented tea, partially fermented tea, fermented tea in its entirety, and fermented tea in its aftermath, and from the harvest season to spring tea, summer tea, autumn tea, winter tea, but this is a classification term and does not represent a quality distinction, different tea seasons are different, and spring tea is not necessarily better quality than summer tea. In the case of fumigation or flavouring, tea may be divided into “soft tea” and “smooth tea” or “smooth tea”. Vegetable tea is a tea without fumigation. If jasmine is smoked, it is called jasmine tea, and if it is mixed with gin or gin leaves, it is called gin tea. From the outside, tea can be divided into scattered teas, compact teas and plaster teas。
Of the many tea divisions, the six most widely used, authoritative and cognitive are the traditional teas of our country. The degree and mode of fermentation is the most important factor affecting the taste of tea, and i will then draw a distinction from the degree of fermentation of tea in combination with the colour of tea, so that you can have a clearer and more intuitive understanding of the tea system。
Six teas and their equivalents
Characteristics of tea by tea fermentation process, six teas, efficacy, fit for population and method of blowing bubbles
1. Green tea (fermentation: 0) - no fermented tea
The green tea is not fermented tea, the colour is green and is essentially the same as the fresh leaves that have just been extracted. Some of the green tea leaves were green in ink and deep, but when they were bubbled in the water, they became green with no red spots。
It's green leaves, fragrance, freshness
[dry tea] colours are green, green or green, long or volatile in contact with hot air colour
The tea soup is green
It's a young leaf. It's not sustainable
♪ on behalf of tea ♪
[major processes]
"efficacy" against radiation, bacteria, inflammation, thirst, heat and fire, brain agitation, digestion, weight loss, etc
[a fit for people] for busy young people with more computers, people with heat, stomach and energy can drink more。
The green tea is usually washed at 85°c. It's 2-3 minutes. The ratio of green tea to water is 1:50. In the case of tea, the choice may be made between a china cup or a transparent glass, with no lid in the bubble。
The green tea is mainly sprout, which is extracted and dryed, and is immediately fertilized without the fermentation of the tea, which is cold and cold and closest to the smell of natural plants. In addition to tastes, green tea is gradually stretching, beating up and down in cups, which is why transparent glasses are often used to make green tea。
Green tea, sparrow tongue
As the most widely distributed tea in the country, almost all provinces have their own green tea, which is rich in variety, but which does not vary significantly and is susceptible to deterioration. The way you kill young people is different, the smell is different. The main forms of green tea killing are in the form of roasted, baking and steaming, as described below。
Soccer tea: dragon well
Dragon wells are the most famous green tea, and traditional west lake dragon wells are produced from the hills of the western lake dragon village, i. E. “lion”, “lion”, “lion”, “tiger” and “me”, the five core areas of which are now more diverse in the market, with the same process, similar processes, and similar appearances of tea called “long wells” with no assurance of taste. Large brands are selected, and while there is a brand premium, taste is guaranteed. Common brands are west lake, lion peak, monsignor, lu jung ho。
Green tea: eun shiyu
Enshiyu is one of the few green teas in the country. Steam is defined as the use of steam to kill the green, which makes the tea leaves soft, and is followed by drier and dry. The process is older than screeching and baking and has been replaced by screeching and baking since the beginning of the generations. This is a special chinese non-professional pavilion in enshi city. The first taste of this tea is worth a try, and it's too hot for the bubble, around 85 degrees。
Green tea: yellow peak
The fine yellow plume is “white and sprouty,” with a unique fragrance made of a budding, fresh, fragrance, fragrance, a touch of humanism, low-level masts with no “flair” and no “peak” and ordinary green tea. The branded tea has a lot of thanks to you。
Yellow peak dry tea, fluffy show
White tea (fermentation: 5-10%) — microfermented tea
White tea is called white tea because it is sprouts with more or less flair, and white tea processes make these flairs appear to look like a lot of white tea millimetres. The budding hearts of white tea are white, the leaves are green and the leaves are brown. These changes in colours are traces of a slight fermentation of white tea。
White tea brow
"specific" green band
It's white and green, it's white and ivory
♪ beast or bud ♪
"silver needles, white police, sprouts, etc."
[major process] fermentation (lightly) fermentation
[efficacy] antioxidation, summer prevention, tooth pain treatment, heating of lungs, defusing of inflammation, liver care, and ablution of alcohol。
[a fit for people] is appropriate for people with stress and stress; white tea for children and young people helps protect their eyes。
The old white tea can be bursted with boiling water, and a fresh white tea like a white milligram of silver needle can reduce the temperature appropriately. If a bowl is covered, the cup (the immersion time for each tea) is longer, the soup will be light yellow or yellow almond。
The white tea is heavy and decaying, it ferments light, it smells high, but it is slightly more complex than the green tea, and it tends to be flowers。
3. Yellow tea (fermentation: 10-20%) - microfermental tea
The fermentation process of yellow tea is called "silent" and it's like making green vegetables, which will soon be yellow. After yellowing, the tea will have a slight fermentation, the tea will be yellow and the taste of the green tea will be somewhat cold and softer。
Yellow tea
"specifics of yellow soup and yellow leaves."
A bud or a leaf with hair
♪ on behalf of tea ♪
[major processes]
[efficacy] wakes up the brain, eliminates fatigue, digests the stomach, indigestion, hunger, and obesity。
Suitable for indigestion and appetite。
The best way to flush a bowl or glass tea is to use warm water to wash the tea and put a proper amount of yellow tea in the cup, and then add 85 to 90 degrees of open water, just before the tea leaves, in 30 seconds to flush the water, in about four-fifths of the cup, and then bubble for one minute, and then drink it。
4. Green tea (fermentation: 15% ~ 70%) - semi-fermental tea
The tea, which is tan and tan, also known as ulong tea, covers a wide variety of types, and represents the tea of the iron accelerator, the thawing uron, the chai (red robes) of wu razed rock, and the zhubei water fairies. Iron acoustics and daffodils are tea tree varieties, frozen tops refer to taiwan's south into the thawing hills, wu razed rock tea refers to tea produced in the zone of wu-build and red robes are also in the area where the tea should smell of rocky soil. The ulong tea, with its natural fragrance, its odour, its bitterness and the strength of the red tea, and with its fresh fragrance and its glycol, has a unique fragrance。
Quite a fragrance
The red side of the green leaf
"dry tea" is dark green or brown
Tea soup for honey green or honey yellow
One leaf, two leaves, one leaf and one leaf
♪ on behalf of tea ♪
[major processes] fermentation (heavy)
It's good to have warm stomachs and lungs, to have a better mind, to get rid of fatigue, to heat and heat, to eat, to lose weight, etc。
It is particularly appropriate for people who need to lose weight and eat too much。
[blowing method] pollow tea is preferred with a vessel that can be easily separated by tea (covering bowls, a pot of a cup or a cup) and with boiling water at 100°c, which is then covered。
Ulong tea was created in the ming era. It was developed by anhui tea farmers on the basis of the green tea act into the ulong tea act, first in guanbei, guangdong chongzhou and then in taiwan. The ulong tea is better spoken of by bin, hyo wen's family tea, etc., and xiao bai suggested that hyo wen's tea should be made available in a clear system of products, with a share of money and a share of money, without any undue expense. The ration tea recommends this strong fragrance, the fragrance of the tea, the colour of the tea, the taste and the taste. The price is also pro-people, drink after eating, help digest。
5. Red tea (fermentation: 70-90%) - full fermentation
Red tea, red leaves, not only does it feel warmer in sight, but the tea is warmer, the entrance is softer, the green tea is less greasy, clean, the odour is full and the taste is good。
Red soup leaves
"dry tea" color is deep red
Tea soup is red
It's big, medium and small. It's broken into strips of red tea and red tea
♪ on behalf of tea ♪
[major processes] fermentation (heavy)
[efficacy] stomachs, thirst, appetite, urine and oedema。
It's good for people with low body, bad stomach function, cold hands and feet
When the temperature of the kettle is reduced to 95-90 degrees, it is used directly to flush the tea. After flushing, the soup must be brought out quickly, and in 10 seconds the tea soup must be taken out, otherwise the tea and soup will be weakened and the taste of bitterness will become apparent. In addition, it is important to know that tea is not suitable for long periods of suffocation and to avoid covering tea cups when water is filled。
6 black tea (fermentation: change over time) - postferment tea
Black tea fermenting is the most special. Other teas are fermented solely on their own materials, while the fermentation of black teas also draws on the power of outside microorganisms and is therefore very thorough. Certain substances produced during fermentation with other microbes may play a role in the reduction of fat and the prevention of cardiovascular diseases and are therefore very popular. Black tea and soup are the deepest, and the taste becomes thicker and thicker, full of unstimulant, rich in fragrances, such as fragrance, wood, date, fungus, etc。
I'll keep some tea
[specifics] tea is thick, brown and spicy
"dry tea" is brown
Orange or brown
Most of them grow tea for big leaves
Brick on behalf of tea, tea for six castles, tea for mum
[major process] fermentation or storage
[efficacy] to get greasy, warm stomachs, diets, lipids, etc
It's good for people to get obese, smoke and drink, and constipate. Owing to its mild nature, the cold man is better suited。
[blowing method] black tea can be boiled if it's a crude raw material, or 100°c boiling water if it's fresh。
