On the whole, China is still the world of green tea, with the largest variety. After all, Jiangnan has been good at self-marketing since ancient times, and many talented and beautiful people have spoken for it.
Intro about tea
In ancient times, it was the elegance of the emperor to have a cup of spring tea. Such as: Longjing tea, Biluochun, Lu ‘an melon slices, etc. Black tea is a charming little sister, but noble and amiable people, now popular all over the world. Such as: Yunnan red tea, Qimen black tea, Zhengshan small species; Yellow tea is like a noble person who is not born. It is said that the person who loves her is also mysterious.
Different Types of Tea
Such as: Huoshan yellow bud, Junshan silver needle; Oolong tea is the most labor-challenging tea, which perfectly illustrates the Chinese people’s patience and attention to food. Such as: Phoenix single cluster, Oriental beauty, Wuyi rock tea; White tea is pure and clean, such as Fuding white tea, moonlight white, etc. The older the dark tea, such as Anhua dark tea, Pu ‘er ripe tea and so on.
Fermentation of Tea
Simply put, the degree of fermentation reflects the amount of new substances produced during the production process. The higher the fermentation rate, the more thoroughly the contained substances are transformed. The lower the fermentation rate, the closer the tea is to its natural state. Green tea, for example, is killed directly at high temperature, and the material in the tea leaves is fixed directly in that state, so the degree of fermentability is zero.
Similar to the process of making soup, low fermentation degree of tea, sweet and refreshing taste, soup water is cold, cold, suitable for morning drinking, has the effect of clear fire and bright eyes (bitter tea clear fire); The higher the degree of fermentation of tea, the more boil the soup, mellow lubrication, the milder the nature. So it is generally recommended to drink black tea in the afternoon and some cooked tea in the evening.
How Tea is Made
Ultimately, tea is an ingredient. It’s like a fish that can be steamed, braised, stewed and made into sashimi (drool)… Tea leaves undergo different production procedures to form different flavours of green tea, black tea, and oolong tea… And because of different varieties, different kinds of tea (salmon, tuna, salmon) on the leaf itself are different, so the formation of local characteristics of tea.
What Are Tea Flavor
The ingredients of a piece of tea make up a leaf. Through the process of killing, withering, rolling, fermenting (stir-frying, steaming, braising), various substances form different flavors. So what exactly are the substances stimulating your taste?
Benefit of Tea
Green tea · zero fermentation, high amino acid content, precise and clear tea, fresh and cold, slightly bitter tea, apparent fire and clear eyes, clear heat and dry, polyphenols refresh and awake the brain, suitable for morning, improve work efficiency, avoid empty stomach drinking. Stomach sensitivity should not drink large amounts of white tea · Micro fermentation. Tea is white, fresh, refreshing, cold, and gradually mild after ageing. Rich in polysaccharides, it can reduce blood fat and blood sugar.
Yellow tea · low fermentation. Stuffy yellow technology to form yellow soup yellow leaves. cool, can refresh the brain, digestion and stagnation · Fresh leaves in the natural substances, has a special effect on cancer prevention, sterilization, anti-inflammatory green tea · semi-fermentation, the process is extremely complicated, artificial dependence is high, the tea taste changes to the point of “crazy”.
After fermentation, black tea will grow with time and become more fragrant with age. The soup is reddish brown in color and mellow and smooth in quality. The aging tea is good for digestion and fat reduction, cardiovascular protection and intestinal lubrication
How to Brew Tea
Anyone who can cook will know how to make tea. Knowing the ingredients is half of what makes a good cup of tea. For tea with high tenderness, use a lower water temperature; for coarser and older tea, use a higher water temperature. The water’s speed, strength and soaking time will affect the way the substance exudes and the concentration of the tea. (It’s a long story, but I’ll leave it to you later.) By understanding the variables that affect the tea, you can control the brew’s flavour as much as you want. The secret of making a good cup of tea is: to soak more and think more.