More and more people drink tea in their lives, whether they are daily thirsty, tired after eating, or in the presence of guests, or in the presence of the rest of their families。
Many people have been drinking tea for more than a decade, only at the level of “beep water” and know only a few of their usual teas, without knowing that there is a cold sense behind the tea leaves of a great deal of subversive knowledge。
The vast majority of people in the market drink tea kop, but only say the difference between the temperature of tea, the number of bubbles, and simple tea. The knowledge of dry and cold goods that is understood by real professionals is almost inaccessible to ordinary people。
A lot of people have been misinformed about the new tea for many years: the new tea must be the best, the expensive tea must be the better, the tea pummi must have been cooked for a long time and the herb tea belongs to the real tea。
Today, 20 super-practical tea colds are organized, covering tea classification, manufacturing process, storage error, bubble-smelling techniques, historical commons, pit-shelter techniques. There are no words, no words, no words, all words spoken in plain language, and they are true and understood by all。
The average person understands three entry points, five absolutely more than 90 per cent of tea pals, all of whom are senior tea gods, suggesting that the collection be slowly read and used for life。
Cold knowledge 1: six teas, mostly the same tea tree
The vast majority of people are deeply convinced that green tea trees produce green tea, red tea trees produce red tea, and ulong tea leaves ulong tea。
It's the biggest cup of tea missing。
Six teas in the country: green tea, white tea, yellow tea, green tea (ulong tea), red tea, black tea, all of which comes from the leaves of the usual mountain tea tree。
Tea is divided into six species, not tree-based, but manufacturing processes。
The non-fermented cyanide tastes like green tea, slightly tanned tea, slightly fermented tea, yellow tea, half fermented cyanide is oolong tea, all fermented is red tea, and the back fermented pile is black tea。
Simply put, the leaves of the same tea tree, in different ways, make six different teas。
Cold ii: angil's tea is not white, it's real green
Many people look at names and assume that white tea is the white word, which is the easiest pit for newcomers to step on。
Angilbean tea, 100% green tea, has nothing to do with the white tea process。
It's called white tea because it's the exclusive tree of "white leaves one" and because of the absence of chlorophyll in the early spring and low-temperature conditions, the plume, which looks like white。
Production of green tea processes throughout the process: high temperature, prevention of fermentation, rapid drying, fully compliant with green tea standards。
There are only four kinds of real white tea: white silver needles, white police, guillotine, and sprouts。
Cold knowledge 3: iron violator is not green tea, it's half a fermenter. Tea
Many people drink fragrances of iron, their mouths are smooth and green, and they are treated as green tea。
In fact, the iron acoustic is part of the green tea (ulong tea) and part of the ferment tea。
Fermentation is a light fermentation process that preserves a sense of refreshment; it is more fermented with strong aroma, charcoal and iron, and it is rich with yellow tea, strong mouths, and very visible features。
It is a fragrance of green tea and glycol of red tea and does not belong to the green tea system。
Cold knowledge 4: red robes are not red tea, it's muslim tea
The name is red and has nothing to do with red tea。
The large red robes, which are made from the mountains of wu zhu, are authentic semi-fermental teas and urlong teas。
It's called a red robe, not the color of tea and soup and the degree of fermentation。
All the official red robes in the market belong to the ulong tea and not to the full fermented red tea. Many newcomers bought tea and were misnamed at first sight。
Cold knowledge 5: pu-ma has had tea for a hundred years and has become premature
Countless tea people have been deceived by the classic mistake: the more the raw tea is cooked, the longer it is cooked。
Absolutely not。
The core of the tea is corroded fermentation, high temperature, high humidity, and the exclusive process。
The tea is stored for many years and can only be naturally dated, softened, bitterly faded, naturally oxidized, and never produce the aroma and taste of ripe tea。
Fresh tea is old, but old tea, not ripe tea, which is completely different in craft, taste and properties。
Cold knowledge 6: herb tea, fruit tea, not strictly tea
Asylum, roses, gold and silver, lemon tea, tumble tea, commonly referred to as tea, are not really tea in the industry。
The definition of authentic tea: made of tea from mountain tea。
Herb tea and fruit tea are plant flowers, roots, fruits and fruits, which do not contain tea tree composition, but only tea drinks, without tea base and tea polyphenol standard attributes。
Cold knowledge 7: new tea is not necessarily the best. Many teas need to be “reset”
The merchants have promoted “the best new tea in the year and the best in the head”, but many new teas are not suitable for immediate consumption。
New tea just finished, especially fried, baked, heavy and dry。
Drink immediately, easily dry, on fire, and clearly intestinal irritation。
Green tea, red tea, rock tea, new tea is stored for 15 days to one month, and it is made of fire, warmer, more pure and more comfortable. It's better than just coming out。
Cold 8. The only tea that doesn't need to kill is white tea
Of the six teas, the vast majority of the teas need to be hot and fermented, with the scent locked。
White tea is the only one that doesn't fire, rubs and kills。
There are only two steps in the process: natural atrophy, sunlight/indoor drying。
The maximum retention of the most primitive nutrients of tea is also the central reason why tea can be stored for long periods of time and is more and more fragrance。
Cold knowledge 9: green tea is the only fermented tea of all sizes
Green tea is the most “pre-ecological” of all teas。
Immediately after the extraction, high temperatures were killed, the fermentation of oxidation was completely terminated and vitamins, amino acids and fresh substances of fresh leaves were locked。
So the green tea is fresh and fresh, and it is oxidized and yellow for too long, its taste is lost, its drinking value is lost, and it is completely different from the logic of white tea and pumo's tea。
Cold knowledge 10: nighttime tea doesn't cause cancer
For decades, “nighttime tea is toxic, carcinogenic and undrinkable”, which is a total mistake。
Scientificly, it is established that overnight teas containing nitrates are extremely low, far below drinking water safety standards, and do not reach levels of carcinogenicity or injury。
The real problem with overnight tea is not toxic, but the growth of bacteria, the deterioration of taste and the loss of aroma。
Temperatures are placed for more than 12 hours and are not recommended for drinking, not because of cancer, but because of poor hygiene。
Cold knowledge 11: cold tea is better and bitter tastes are reduced
Many people have accepted that tea must boil, but cold water is the most cost-effective way to taste it。
Temperature water, pure water, immersed for 3-5 hours, bitter tea polyphenols in tea leaves are reduced and sweet amino acids are heavily preserved。
The tea soup that comes out is sweet and not bitter and suitable for green tea, owl, red tea, which is very good in summer。
Cold bubbles are not only delicious, but also less intestine irritation and are well suited to new hands and physically sensitive populations。
Cold knowledge 12: tea bags were unexpected inventions, initially only sample packaging
The tea packages that are now common to households are not well-developed products and are business accidents。
In 1908, united states tea merchants sent samples of tea, which were distributed in small silk bags to facilitate customer identification。
It was not expected that the customers would drink directly with the bags and find it convenient to have tea bags born。
The first was silk material, which was later converted to filter paper, corn fibre material and has been used to date。
Cold knowledge 13: there was no "tea" before tang dynasty
Many people do not know that the word “tea” is the same as tang dynasty。
In the old days, the tea text was very varied, and the old books were written in the following words: 荼, 荈, 茗, 茗。
After writing the tea book, lu yu has harmonized the term “tea”, which has been used for over a thousand years to date。
The culture of tea, the definition of tea, as we know it now, is all rooted in dondei's stereotypes。
Cold knowledge 14: the younger the tea, the more insatiable the old leaf tea
The more budding, the younger the tea, the higher the quality, the less taste, but the least bubble tolerance。
A single sprout, a single sprout, a concentration of nutrients, rapid distillation, and three to five bubbles without taste。
Crude leaves, old leaves, ripe leaves, fibre feet, internal material stability, and 8-10 bubbles still smell。
A brief summary: fresh tea, long old tea。
Cold knowledge 15: strong tea doesn't cure alcohol, but doubles the stomach
Many people are used to making strong tea, which is the most traumatic。
Alcohol irritates the liver and strong tea contains large amounts of tea alkalin, caffeine, which accelerates the heartbeat and blood circulation。
Drinking strong tea after drinking, increased liver burden, increased heart load and double irritation of stomach mucous membranes not only does not relieve alcohol, but also increases physical discomfort。
The real cure is hot water, not strong tea。
Cold knowledge 16: temperature cups are not suitable for all tea, especially green tea
Many of the workers used to make tea with a warm cup, and long periods of high temperatures and low temperatures were the greatest taboos。
The continued high temperature will allow a large amount of bitter tea to be released and the tea soup will be bitter and bitter and tasteless。
At the same time, the destruction of tea vitamins, amino acids and severe nutrient loss can occur。
Green tea, white tea, red tea, all of which are not suitable for warm cups, short bubbles are the right way to drink。
Cold knowledge 17: keep tea. It's not damp, it's alien
Many people save their tea to guard against tides and ignore the deadliest problem: taste。
The tea is pore and adsorbent, and is called “the most delicate drink”。
Tea leaves are placed next to kitchens, perfumes, closets and tobacco, which quickly adsorpt to the aroma, after which they will never recover and become completely obsolete。
Tea first principles: insulation, dry shiver, and sealed constant temperature。
Cold knowledge 18: low-priced tea may not be poor, and expensive tea may not be suitable for yourself
The biggest mistake in the tea market: the higher the price, the better the tea。
Tea premiums are extremely high, accounting for the bulk of the price, as well as for branding, packaging and headwinds。
Hundreds of thousands of high-end tea do not necessarily taste good for ordinary people; dozens of ration teas are cleaner and of stable quality and are more suitable for daily consumption。
At the heart of the tea is the mouth, not the price. That's good tea。
Cold knowledge 19: the empty abdomen try not to drink tea, especially the first cup in the morning
Tea is empty in the morning, and large quantities of tea base and tea polyphenol directly stimulate the empty stomach。
It is prone to panic, dizziness, stomach pains, hunger, or what the old teaboys call “drink”。
Drinking hot water in the morning, half an hour after dinner and tea is the most nourishing habit。
Cold knowledge 20: the only thing that can store appreciation over time is white tea and black tea
Of the six teas, only white tea and black tea have long-term storage properties。
Green tea, yellow tea, red tea, ulong tea have the best drinking time:
In one year of green tea, two years of red tea, and one to three years of ulong, the expiry of the tea will only change and depreciate。
White tea and black tea are special processes that can be continuously converted at a later stage, are properly stored, have a better taste and value, and are the only two types of tea suitable for collection。
Summary of text
These 20 tea colds cover 90 per cent of the tea blind areas that ordinary people do not understand, correcting years of misperception。
A simple combing of the core focus:
The six teas do not depend on tree-planting, many tea names lie, raw tea never matures, overnight tea is not cancer-free, new tea is not always the best, tea is the most symmetrical, tea is different in durations, tea is the most expensive to drink and strong tea does not cure alcohol。
True knowledge of tea is not how much it is, but knowledge of the bottom commons, avoiding errors, healthy drinking and understanding。
Understanding these 20 colds, whether they are daily teasing, buying tea to avoid pits, or hospitality tea, is much more than normal tea pals, so that they can drink well。
Topical interaction
How many do you know about these 20 teas? What's the worst mistake you've made in years of tea? The comment area would be welcome to exchange comments, raise concerns, and continue to share a practical tea culture, and drink tea to avoid pit-drying。
