Many people usually have tea habits, either in their homes or in their hospitality. Most people, however, simply throw tea into cups to flush water, and there is little knowledge of the basis of tea classification, bursting, storage, selection and purchase. The web is full of different kinds of stories, many of which are true, and many of them are false, and they accidentally step on the pit, spend high prices to buy tea of the same quality, or do so in the wrong way。
These 30 teas, all organized together with daily tea scenes, and without the use of obscure and difficult-to-understand professional terms, are dry items that ordinary people can actually use, ranging from basic classification, bursting techniques, storage methods, selection of pits, to the full coverage of tea drinks, which, when understood, can lead to fewer turns。
Basic knowledge (1 - 8)
1. The country's six largest teas are classified on the basis of the production process and the degree of fermentation, namely green tea, white tea, yellow tea, ulong tea (green tea), red tea, black tea, and not just tea colour. Many people see red tea as red tea and white tea as white tea, a judgement that is not self-evident。
2. Green tea is a non-fermented tea, the main is a good taste, and dragon wells, prune springs, shin-yang hair point is a green tea for those who like it。
3. White tea is micro-fermented tea, with simple crafts, only atrophy and drying, unfried, fresh white tea, long-stored old white tea, and white tea。
4. Ulong tea is a green tea, half a cup of fermented tea, the fragrance of the fragrance, which is the category in which the hymns, the red robes and the phoenix hyenas belong, and many people are confused。
5. The red tea is full fermented tea, which is red and is relatively mild in nature, and the red tea, which is either fresh or milked, belongs to the small and golden frown。
6 - black tea belongs to late fermented tea, which requires later transformation, with puppin's tea being cooked, black tea being installed, and six-burg tea being suitable for permanent storage。
The production of yellow tea is relatively low, and many of the products in the market, known as yellow tea, are actually made of green tea, with silver needles representing the variety of yellow tea。
8. Glycerin is not sugar in tea soup. It is sweetness resulting from the reaction of tea leaves with matter and oral saliva, which does not amount to high sweetness of tea。
Ii. Scramble exercise (9 - 17)
Not all tea is suitable for 100°c boiling water. Green tea and new white tea are suitable for 80°85°c water temperature, which can be too hot to burn. Ulong tea, black tea and old white tea require boiling water to fully excite the scent。
The water ratio is based on reference criteria, daily bowling, approximately 1 to 50,3 grams of tea with 150 ml of water, and freshmen try not to be thicker, making it easier to drink thick tea to feel uncomfortable。
11, green tea and yellow tea do not need to be washed, and the first bubble contains a large amount of fresh and fresh material, which is wasteful; ulong tea, black tea, tight white tea can be washed quickly, mainly to awaken the tea, which should not take too long。
Don't put tea in a cup all day. Long periods of dizziness, large amounts of bitter matter are disfigured, tastes are reduced and the stomach is easily stimulated and tea is separated as much as possible。
The glass is suitable for green tea and easy to observe shapes; the white plaster bowls belong to all-powerful teas, most of which can be used; the purple sandpots are more suitable for old white tea, black tea, and do not recommend light green teas, which are prone to depression。
14. Water is used as far as possible without making tea directly. Disinfectants in piped water interfere with the smell of tea, under conditions that allow for filtering of water and a much higher sense of tea and soup。
15. The "cooled" phenomenon is the normal phenomenon of the red tea, where the tea soup is cold and dreary, and where the material in the tea leaves is disfigured, it does not mean that the tea leaves are spoiled。
Tea washing is only quick tea and does not take long to dry, many nutrient-flavored substances have been melted from the first bubble, and repeated long periods of tea washing waste tea。
17. The more tea the better, the more it is, the more it is, the more it is, the more it is, the more it is, the more it is。
Iii. Tea storage (18 - 23)
Tea storage has four key points: light avoidance, drying, tide protection, distance from foreign odor, tea adsorption capacity, inability to put perfume, soap and spice together。
The green tea is afraid of oxidation and the new green tea suggests that it be sealed in a freezer, that it be taken, that it not be unpacked immediately and that it be opened when it warms up, so as to prevent aqueous condensation。
20, red tea, fragrance-type ulong tea, often under a cold seal to hide the light, do not need refrigerators, but are easily adsorbed into refrigerators and destroy their original aroma。
White tea and black tea can be stored on a permanent basis, provided the environment is dry and dry. The white tea focuses on sealing, the black tea allows for a moderate breath of air, and in a damp environment, the best tea also has a bad quality。
22 if the tea leaves have a bad spot, sourness, smell of stingy nose, they are simply thrown away and do not want to stay in the sun and have a safety risk。
Not all tea leaves are as old as they are, green tea and yellow tea are fresh, the scent fades after long periods of time, the taste of which is much less suitable for long-term storage。
Iv. Shoots and place survey (24 - 27)
Twenty-four teas are not as expensive as possible and fit for your taste is of paramount importance. The high price of tea does not mean that everyone likes to drink it, but rather that they don't have to follow the wind, or master tea, much of the premium comes from marketing packaging。
The name is not the same as the place of origin, and many packagings are written in terms of well-known areas of production, which are not actually the place of origin, such as the large number of western lake dragon wells on the market, where real core production is limited and it is difficult to buy real goods at low prices。
The amount of tea is not equal to the quantity of tea that must be of the highest quality, and the amount of tea represents a high level of amino acid and a better level of freshness, but it must be judged in combination with the aroma and soup, rather than choosing the amount of tea alone。
Without superstitious belief in “old trees” and ordinary daily consumption, regular ration tea is sufficient and does not have to pay excessive prices for marketing concepts。
Healthy tea (28 - 30)
Try not to drink tea in empty abdomen, which is prone to panic and dizziness, which is commonly referred to as intoxicated tea; do not drink tea immediately after dinner, which is more appropriate at intervals of about an hour, so as not to affect nutritional absorption。
Drink less of high concentrations of tea before bedtime, which contains caffeine, and some people drink it, which affects their sleep; drink the tea at a temperature that is not too hot, and re-drink it at the warmth entrance to protect the digestive mucous membrane。
Drinking tea is only a daily drink, does not make tea potable, cannot replace drugs, is ill and still has to follow medical instructions and cannot be treated by tea。
Understanding these basics makes it difficult to buy and make tea on a daily basis to be misled by marketing tactics. Drinking tea is essentially a simple matter of relaxing, without making it too complicated to find a comfortable cup of tea and a simple way to bubble. Many old tea-takers have been drinking for more than a decade, and it is still the best thing to drink a cheap ration tea that suits themselves。
Topical discussion
What do you know about the 30 teas? What kind of tea do you like more often? We welcome the interest in sharing practical goods。
