China tea has a long history, and all kinds of tea varieties are colorful, competing for beauty, just like a hundred flowers garden in spring, which makes the mountains and rivers in Wan Li extraordinarily enchanting. China famous tea is a treasure among many tea varieties. At the same time, China famous tea enjoys a high reputation in the world. Famous tea can be divided into traditional tea and historical tea.
1, Hangzhou West Lake Longjing, ranking first among the famous teas in China. Produced in the mountainous area around West Lake in Hangzhou, Zhejiang Province. For many years, Hangzhou is famous not only for the beautiful West Lake, but also for Longjing tea. According to legend, when Emperor Qianlong visited Hangzhou, he wrote a poem in Tianzhu, Longjing Tea District, entitled "Watching Tea Picking and Making Songs". West Lake Longjing tea is ranked first with "lion (peak), dragon (well), cloud (border), tiger (running) and plum (home dock)", and West Lake Longjing tea ranks first. Longjing tea is straight and sharp, flat and handsome, smooth and even, and yellow in color. After brewing, the aroma is high and lasting, and the fragrance is fragrant; Tangse apricot is green, clear and bright, with light green leaves and upright buds, which are lifelike. Tea soup is refreshing, fragrant between teeth, and endless aftertaste.
2, Suzhou Dongting Biluochun, ranked second. One of the famous green teas in China. Dongting Biluochun Tea is produced in Dongting Mountain, Taihu Lake, Wuxian County, Jiangsu Province. Biluochun tea strips are slender, curled into snails, covered with fine hairs and green in color. After brewing, the taste is fresh and smooth, the fragrance is fragrant, the soup color is clear and the leaves are even and tender. Especially for the senior Biluochun, you can flush the water before putting the tea, and the tea still sinks slowly, and the leaves are scattered and fragrant. This is a strong performance of tea buds, which is incomparable to other teas. Therefore, there is a folk saying that "Biluochun" has been "copper wire strips, spirals, long hair all over, tender (referring to bud leaves) and three fresh (referring to color, fragrance and taste) since ancient times." At present, most of them are still fried by hand, and the technological process is: fixing-frying-kneading-baking. The three processes are completed in one go in the same pot. The characteristic of frying is to knead while frying, and the key is to improve the fineness, that is, to knead and bake.
3. Taiping Huangshan Mao Feng Huangshan Mao Feng Tea is produced in Huangshan Mountain, south of Taiping County and north of Shexian County. Huangshan Mao Feng Tea Garden is located around Yungu Temple, Songgu Temple, Diaoqiao Temple, Ciguang Pavilion and Banshan Temple, with an altitude of1.200m.. Tea trees are soaked in steamed clouds every day, so the tea buds are particularly fat, soft and tender, with thick leaves, foam resistance, rich fragrance and sweet taste, making them the top grade of tea. The collection of Huangshan tea is quite fine. It is clear that the picking period starts from the long summer of Ming Dynasty, and the collected bud heads and fresh leaves should be carefully picked, and the old leaves and stems should be removed to make the buds neat and consistent. In production, it is necessary to control the deactivation temperature according to the quality of bud leaves, so as not to produce red stalks, red leaves and uneven deactivation; The fire temperature should first be high and then low, and then gradually decrease, so that the blade temperature is uniform and the physical and chemical changes are consistent. Whenever tea is made, you can smell the fragrance near the tea factory. The quality characteristics of Huangshan Mao Feng are: the shape is thin, flat and slightly curly, like a sparrow's tongue covered with silver, the soup color is clear and apricot yellow, and the aroma is as long as that of Prynne.
4. Anxi Tieguanyin belongs to green tea and is one of the famous oolong teas in China. Anxi Tieguanyin tea is produced in Anxi County, Fujian Province. Anxi Tieguanyin tea has a long history and is known as the king of tea. According to records, Anxi Tieguanyin tea originated in Yongzheng period of Gan Qing (1725 ~ 1735). Anxi county is mountainous, with warm climate and abundant rainfall. Tea trees grow luxuriantly, and there are many varieties and colors of tea trees, ranking first in the country. Anxi Tieguanyin tea can produce four times a year, including spring tea, summer tea, summer tea and autumn tea. The quality of spring tea is the best. The production process of Tieguanyin is basically the same as that of general oolong tea, except that it has more shaking times and shorter cooling time. Generally, it is dried before the evening, shaken all night, fermented the next morning, and then roasted for a day and night. Its production process is divided into nine procedures: drying in the sun, shaking, cooling, deactivating enzyme, cutting and kneading, primary baking, kneading, secondary baking and drying. Anxi Tieguanyin tea with excellent quality is fat and tight, as heavy as iron, with obvious green hibiscus sand, bright green background and red spots, high sweetness, sweet, mellow and fresh, unique taste and sweet aftertaste, and it still lingers after being brewed for 7 times; The soup is golden in color, with thick and soft leaves, even brightness, red spots and red edges on the leaves.
5. Yueyang Junshan Silver Needle is one of the famous yellow teas in China. Junshan tea has been dried since the Tang Dynasty and incorporated into tribute tea in the Qing Dynasty. Junshan is an island in Dongting Lake, Yueyang County, Hunan Province. In Qing Dynasty, Junshan tea was divided into "pointed tea" and "velvet tea". "Sword tea" is like a tea sword with white hair, so it is called tribute tea, so it is called "Gong Jian". Junshan Yinzhen tea has high aroma, mellow and sweet taste, high yellow soup color, strong buds, even strips and pale yellow velvet. After brewing, the buds rise vertically to the surface of the water in the soup, slowly sink, then rise and sink again, three times and three times, which is full of fun. Junshan Yinzhen tea was mined in Tomb-Sweeping Day three or four days ago. It is made from the first round buds of spring tea, and the buds with a length of 25 ~ 30 mm should be selected. After selection, silver needles are made of robust buds with the same size. The production process is divided into eight processes: enzyme fixation, spreading and cooling, primary drying, secondary spreading and cooling, primary packaging, secondary drying, secondary packaging and baking.
6. Pu 'er tea Pu 'er tea is a new kind of tea cultivated on the basis of Yunnan Daye tea. Pu 'er tea, also known as Dianqing tea, originated in Pu 'er County, hence its name, with a history of 1700 years. It is named after processing tea from 1 1 counties such as Youle, Deng Ping and Yibang in Pu 'er County. Tea trees are classified into tree types or large tea trees, and the bud leaves are extremely fat and dense, with good tenderness and excellent quality. The production method is a method for making secondary fermented green tea, which includes eight procedures: enzyme fixation, primary rolling, primary fermentation, secondary rolling, secondary fermentation, primary drying, secondary rolling and drying. In ancient times, Pu 'er tea was used as medicine. Its quality characteristics are: high, sharp and lasting aroma, with the unique aroma of Yunnan Daye tea, strong and exciting taste; Bubble-resistant, still fragrant after brewing for five or six times. The soup is orange, with strong buds and thick leaves. The leaves are reddish, between yellow and green, with thick cords and thick white hair. Pu 'er tea is divided into bulk tea and bulk tea.
7, Jiujiang Lushan Cloud One of the famous green teas in China. According to reports, tea planting in Lushan began in the Jin Dynasty. In Song Dynasty, Lushan tea was listed as "tribute tea". Lushan Wu Yun tea is green in color, fragrant as blue, thick, mellow, fresh and tender. Lushan Wuyun tea not only has an ideal growth environment and excellent tea varieties, but also has exquisite harvesting techniques. After that, it was collected back to the camellia oleifera forest. Spread it thinly in a cool and ventilated place to keep the fresh leaves pure. Then, after nine processes, such as fixing, shaking and twisting, the finished product is made.
8.xinyangmaojian tea
Mount Cheyunshan, Jiyunshan, Tianyunshan, Wuyunshan, Leizhenshan, Heilongtan, Bailongtan and other peaks in Xinyang, Henan Province, the Tianwuta Peak in Che Yun is the most important. Renyun: "There is water in the middle of the stone river, and there is tea above the car cloud." The finished rope is thin, round, tight and straight, with a bluish green color and white hair exposed; The soup is green and bright, with fresh aroma and fresh and mellow taste; Buds at the bottom of leaves are thick, light green and even.
Identification method: produced in Cheyunshan, Xinyang, Henan. Its shape is compact, thin, round, smooth and straight, with silvery green and dark green, its internal aroma is fresh, and its leaf bottom is light green and even, showing black. Generally, it is a bud with one leaf or a bud with two leaves, but it is curly and yellow.
9. Qi Hong Among the black teas that are popular all over the world, Qi Hong is unique, enduring for a hundred years, and is famous for its high fragrance. Qi Hong, the abbreviation of Qimen black tea, is a treasure in Kung Fu black tea. Qihong has superior production conditions, such as good weather, geographical location, hardworking people, good planting and unique advantages. Therefore, most of the Qimen area is based on tea, which has been unbeaten for thousands of years. Qi Kung Fu tea has always maintained a high reputation, and its fragrance has always been there. Qi Hongxiang is famous for its high fragrance and has a unique fresh and lasting fragrance. Tea teachers at home and abroad call it sugar fragrance or apple fragrance, which contains orchid fragrance, lofty and long, unique, and the international market calls it [Qimenxiang].
10, Suzhou jasmine tea is the most famous and the best in China. Suzhou jasmine tea began in the Yongzheng period of the Qing Dynasty, and has a history of production and sales for 250 years. According to historical records, Suzhou planted jasmine in the Song Dynasty and used it as the raw material for tea making. By 1860, Suzhou jasmine tea has been sold in Northeast China and North China. Suzhou jasmine tea varies in strength according to the tea embryo, flower quantity, fragrance number and flowering season, and its fragrance varies according to the flowering period. The fragrance of the first flower is weak, and the fragrance of "Youhua" is the strongest. Suzhou jasmine tea is mainly green baked, and there are also several kinds of tea, such as killing tea, sharp tea and generous tea. Ultra-high is also the high-grade scented tea made by Longjing, Biluochun and Mao Feng. Compared with similar scented tea, it is fragrant, fragrant, mellow and fragrant, and the soup is yellow and green.
Types of tea
1, green tea: tea leaves are either fermented tea or fresh leaves are spread and dried, and then directly fried in Baidu's hot pot at 120 to keep its green characteristics.
Precious varieties include Longjing Tea, Biluochun Tea, Huangshan Mao Feng Tea, Lushan Yunwu Tea, Lu 'an Guapian Tea, Mengding Tea, Taiping Monkey Kui Tea, Junshan Yinzhen Tea, Guzhu Sun Zi Tea, Xinyang Maojian Tea, Pingshuizhu Tea, Xishan Tea, Yandangshan Mao Feng Tea, Huading Yunwu Tea, Yongxihuoqing Tea, Jingting Lvxue Tea, Emei Errui Tea, etc.
2. Black tea: Contrary to green tea, black tea is a completely fermented tea (the degree of fermentation is above 80%). The name of black tea comes from its soup color red.
Precious varieties are: Qi Hong, Dianhong and Hong Ying.
3. Black tea: It is a famous local tea unique to Yunnan. Sun-dried green tea with Yunnan big leaves was processed into two series: raw tea directly reprocessed into finished products and raw tea reprocessed after artificial rapid fermentation. Pu 'er tea has the effects of reducing blood fat, weight and blood pressure, and is very popular in Southeast Asia and Japan. Scholars summarize the taste characteristics of high-quality Pu 'er tea as follows: sweet, mellow, smooth, refreshing, lively, strong and pithy; Different production environments and aging years have different flavors.
4. Green tea: Oolong tea, also known as green tea, is a semi-fermented tea between red and green tea. Oolong tea is the most complicated and time-consuming process in the six categories of tea, and the brewing method is also the most exquisite, so drinking oolong tea is also called drinking congou tea.
Precious varieties include Wuyi Rock Tea, Tieguanyin, Fenghuang Dancong and Taiwan Province Oolong Tea.
5. Yellow tea: The famous Junshan Yinzhen tea belongs to yellow tea. The production method of yellow tea is a bit like green tea, but it needs to be stuffy for three days in the middle;
6. White tea: White tea is basically dried. White tea and yellow tea have good appearance, aroma and taste.
Precious varieties are: Baihao Yinzhen Tea and Bai Mudan Tea.
There are many kinds of tea.
Named after the taking time, there are: Chunshe tea, Grain Rain tea, or Qianyu tea, Bailu tea, etc.
Named after the place of origin: Zhejiang Longjing Tea, Fujian Wuyi Tea, Anhui Lu 'an Tea, Yunnan Pu 'er Tea, Hunan Junshan Tea, Taiwan Frozen Top Tea, etc.
Named after symbolic facts or auspicious words, there are Longfeng Tea, Longtuan Tea, Que Tea, Biluochun Tea, Shoumei Tea and Tieguanyin Tea.
Named after colors: green tea, black tea, white hair tip, etc.
Named after the taste, there are: manna tea, ancient tea and so on.
Named after the aroma, there are: scented tea, jasmine tea, chrysanthemum tea and so on.
Named after the shape, there are: group tea, Tuo tea, block tea, stem slices and so on.
According to the shape of tea, it can be divided into three types: one is flat, such as Longjing tea, Dafang tea and Qiqiang tea; The second is long tea. Such as eyebrow tea, rain tea and Mao Feng tea; The third kind is round tea, such as bamboo tea, Gongxi tea and crab tea.
Wait, and so on!
Combined with the above common classification methods, China tea can be divided into two parts: basic tea and reprocessed tea.
Six cups of tea
1. Green tea: This is the most abundant tea in China, and its variety ranks first in the world. Green tea has the characteristics of high aroma, mellow taste, beautiful appearance and resistance to brewing. Its production process includes the processes of enzyme fixation, rolling and drying. Due to the different drying methods in the processing, green tea can be divided into fried green tea, baked green tea, steamed green tea and sun-dried green tea. Green tea is a kind of tea with the largest yield in China, and it is produced in all tea-producing provinces (regions) in China 18. China has the largest variety of green tea in the world, exporting tens of thousands of tons every year, accounting for about 70% of the green tea trade in the world tea market. China traditional green tea-plum tea and pearl tea, with high aroma, mellow taste, beautiful appearance and resistance to brewing, are well received by consumers at home and abroad.
2. Black tea: The difference between black tea and green tea lies in the different processing methods. When black tea is processed, it will wither, so that fresh leaves lose some water, and then it will be kneaded (kneaded into strips or cut into granules) and fermented, so that the tea polyphenols contained in it will be oxidized and become red compounds. This compound is soluble in water and insoluble in water, but it accumulates in leaves, thus forming red soup and red leaves. There are three main kinds of black tea: competition black tea, kung fu black tea and red broken tea.
3. Green tea (oolong tea): it belongs to semi-fermented tea, that is, it is fermented properly during production to make the tea slightly red, which is a kind of tea between green tea and black tea. Both the freshness of green tea and the sweetness of black tea. Because its leaves are green in the middle and red in the edge, it is called "green leaves with red edges".
White tea is a specialty of our country. When processing, do not fry or knead, only dry the delicate tea leaves with fine hairs on the back or dry them with slow fire, so that the white fine hairs can be preserved completely. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian. There are several kinds of white tea, such as Silver Needle, Bai Mudan, Gongmei and Shoumei.
5, yellow tea: In the process of making tea, it turns yellow after boring, thus forming yellow leaves and yellow soup. It can be divided into "yellow bud tea" (including silver bud of Junshan in Dongting Lake, Hunan, yellow bud of Mengding in Ya 'an, Sichuan and Huoshan in Anhui), "yellow tea" (including Beigangzai in Yueyang, Hunan, Maojian in Weishan in Ningxiang, Tanghuang in Pingyang, Zhejiang and Luyuan in Yuan 'an, Hubei) and "yellow tea" (including Dayeqing in Anhui and Huang Da in Huoshan).
6. Black tea: the raw materials are coarse and old, and after a long period of accumulation and fermentation during processing, the tea leaves are dark brown. At first, black tea was mainly sold to border areas, and it was an indispensable daily necessity for Tibetan, Mongolian, Uygur and other fraternal peoples. Pu 'er tea in Yunnan is one of them. There are Hunan Black Tea, Hubei Old Green Tea, Guangxi Liubao Tea, Sichuan West Road Side Tea, South Road Side Tea, Yunnan Compact Tea, Flat Tea, Square Tea and Round Tea.
Reprocessed tea
Reprocessed tea, called additive tea, is made of various kinds of crude tea or refined tea, including scented tea, pressed tea, liquid tea, instant tea and medicinal tea.
Medicinal tea: Medicinal tea is made by mixing medicine with tea, so as to exert and strengthen the efficacy of medicine, promote the dissolution of medicine, increase aroma and coordinate the taste of medicine. There are many kinds of this kind of tea, such as "afternoon tea", "ginger tea powder", "longevity tea" and "slimming tea".
Scented tea, which is a rare tea color. It is a product that enhances the fragrance of tea with floral fragrance, which is very popular in China. Generally, green tea is used as tea blank, and a few people use black tea or oolong tea as tea blank. It is made of fragrant flowers and fragrance according to the characteristic that tea easily absorbs peculiar smell. There are several kinds of chemicals used, such as jasmine and osmanthus, among which jasmine is the most.
From a global perspective, among the above teas, black tea is the most, followed by green tea, and white tea is the least.
The benefits of tea
The earliest discovery and utilization of tea began with medicinal use. "Shennong tasted a hundred herbs and encountered 72 poisons every day, so he solved it with tea." Zhang Hua's "Natural History" in Jin Dynasty also said that drinking tea really makes people sleep less. In Tao Hongjing's Miscellaneous Notes, it is said that "Ming tea is intellectual man fit, but Huang Jun took it from yesterday". In fact, there was a record of Dan Qiuzi drinking tea in the Han Dynasty earlier than this: Yuyao people went to the mountains to collect tea. I met a Taoist who led three green cows and led the flood to Waterfall Mountain. He said, "Give it to Dan Qiu Zi. Wen Zi loves to drink, and often thinks about the benefits. There is big tea in the mountains, so you can give it to each other and pray that your son will have a place to live another day. " Because of dedication. Later, he often let his family into the mountains and won great fame. Dan Qiu Zi was a "fairy" in Han Dynasty, the earliest Taoist figure in tea culture, and Yuyao Waterfall Mountain was a famous tea-producing mountain in history. Therefore, the records of Daming and Xianming are exactly the same. The "tea" and "tea" in these records are today's tea. What surprised us even more was that as early as the Jin Dynasty, when Guo Pu annotated Erya, he explained that (tea) trees were as small as gardenias, with leaves and burial places in winter, and the Shu people called them bitter tea. The so-called "Shu people" can be regarded as the earliest germination of the ancient Bashu tea drinking custom. And Hu Jushi in the Western Han Dynasty said in "Food Avoidance": "Bitter tea, long food feathers." All this shows that tea was used from the beginning and was associated with medicine.
Tea and tea communication are variants of tea before tea in Tang Materia Medica, which were recorded in detail by Su Gong and Wuji during the reign of Tang Xianqing. The earliest official document about tea is the Book of Songs, in which * * * refers to the word tea in many places, such as "Taifeng". Gu Feng's "Who says tea is bitter, it is as sweet as cucumber", Zheng Feng. Out of the East Gate, "A Woman in the Sunlight" and "Qian Feng" appeared. In July, "tea picking pay" and "pay". In Owl, Give me Tea and Elegant. Sleeping Poems in Violet in Full swing, and Zhou Song. "Let's use a pot of tea, and this pot of tea will rot" in liangzhi refers to bitter vegetables, hairy flowers and dirty grass on the land, respectively, and has no obvious connection with the tea we drink later. The exact time when tea entered the diet was in the Han Dynasty. In Yue Yue written by Wang Bao, there are words such as "Five Sheep Buy Tea" and "Tea Boiling Capital". Of course, cooking is for eating. In addition, according to the records in Volume 867 of Taiping Yulan, there is such a record in Guangya, a book of the Wei Dynasty in the Three Kingdoms: "Tea is picked between Beijing and Pakistan to make cakes, and rice paste is used to make them. If you drink it, fry it first, mash it in porcelain, cover it with soup and simmer it with onion and ginger. You can't sleep when you drink and sober up. " It can be seen that tea first entered the diet. As Lu Yu later said, it was boiled into tea or soup with onions, ginger, orange peel and other things, just like cooking vegetables and drinking soup, used to quench thirst or accompany meals. This is not a simple drink. Therefore, there is a saying in Tang fashion that "tea is food, which is tantamount to rice and salt". Tea became a pure drink probably after Lu Yu's Tea Classic in the middle Tang Dynasty. Thanks to the advocacy and guidance of Lu Yu and his Tea Classic, people gradually reduced the additives in tea, and tea gradually became a pure drink. It can be seen that tea originally entered the diet as an edible or medicinal item, but when tea is used as food, it has nothing to do with temple culture such as rituals.
Tea in Britain is: the liquid of health, the drink of the soul. It is called "national drink" in China. A large number of studies in modern science have confirmed that tea does contain biochemical components closely related to human health. Tea not only has the pharmacological effects of refreshing brain, clearing away heat and relieving summer heat, resolving food stagnation, relieving fatigue and losing weight, clearing away heart fire and vexation, relieving hangover, promoting fluid production to quench thirst, reducing fire and improving eyesight, stopping dysentery and removing dampness, but also has certain pharmacological effects on modern diseases such as radiation sickness, cardiovascular and cerebrovascular diseases and cancer. It can be seen that the pharmacological effects of tea are numerous and extensive, which cannot be replaced by other drinks. Tea polyphenols, caffeine and lipopolysaccharide are the main components with pharmacological effects in tea. The specific functions are:
1. Helps to delay aging.
Tea polyphenols have strong oxidation resistance and physiological activity, and are scavengers of human free radicals. According to the research of relevant departments, the effect of 1 mg tea polyphenols on eliminating excessive free radicals harmful to human body is equivalent to 9 micrograms of superoxide dismutase (SOD), which is much higher than other similar substances. Tea polyphenols can block lipid peroxidation and remove active enzymes. According to the test results of Tomoyo in Ota, Japan, it is confirmed that the anti-aging effect of tea polyphenols is 18 times stronger than that of vitamin E.
2, help to inhibit cardiovascular disease.
Tea polyphenols play an important role in human fat metabolism. The human body has cardiovascular diseases such as high cholesterol and triglycerides, such as fat deposition on the inner wall of blood vessels and atherosclerotic plaques formed after vascular smooth muscle cells proliferate. Tea polyphenols, especially catechins ECG and EGC in tea polyphenols and its oxidation products theaflavins, are helpful to inhibit this mottled proliferation, reduce the formation of fibrinogen that enhances coagulation viscosity, make coagulation clear, and thus inhibit atherosclerosis.
3, help to prevent and fight cancer.
Tea polyphenols can block the synthesis of carcinogens such as ammonium nitrite in the body, which can directly kill cancer cells and improve the immunity of the body. According to relevant data, tea polyphenols (mainly catechins) in tea are beneficial to the prevention and adjuvant treatment of cancers such as gastric cancer and intestinal cancer.
(Attachment): What are the beneficial ingredients in tea?
Tea contains a variety of ingredients, nearly 500 kinds. There are mainly caffeine, theophylline, theobromine, choline, xanthine, flavonoids and glycosides, tea tannins, catechins, terpenoids, phenols, alcohols, aldehydes, acids, esters, aromatic oils, carbohydrates, multivitamins, protein and amino acids. Amino acids include cysteine, methionine, glutamic acid and arginine. Tea also contains minerals such as calcium, phosphorus, iron, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, germanium and magnesium. These components in tea are beneficial to human body, especially manganese can promote the formation of vitamin C in new tea and improve the anti-cancer effect of tea. They have the same function and are of great significance to the prevention and treatment of human diseases, so there is a saying that "tea is indispensable for a day".
4. It is helpful to prevent and treat radiation injury.
Tea polyphenols and their oxidation products have the ability to absorb the toxicity of radioactive substances strontium 90 and cobalt 60. According to the clinical trials of relevant medical departments, the treatment of mild radiation sickness caused by radiotherapy with tea extract can reach more than 90%. For cytopenia, the effective rate of tea extract is 865438 0.7%; It has a good therapeutic effect on leukopenia caused by radiation.
5, help to inhibit and resist viruses and bacteria
Tea polyphenols have strong convergence, obvious inhibition and killing effects on pathogenic bacteria and viruses, and obvious anti-inflammatory and antidiarrheal effects. Many medical units in China use tea preparation to treat acute and chronic dysentery, amebic dysentery and influenza, and the cure rate is about 90%.
6, contribute to beauty and skin care
Tea polyphenols are water-soluble substances, which can remove facial greasy, astringe pores, sterilize and disinfect, resist skin aging, and reduce the damage of ultraviolet rays in the sun to the skin.
7, help to refresh.
Caffeine in tea can stimulate the central nervous system of human body, enhance the excitement process of cerebral cortex, and has the functions of refreshing the brain, clearing away heart fire and calming the nerves.
8, help diuresis to relieve fatigue
Caffeine in tea can stimulate the kidney, promote the rapid excretion of urine, improve the filtration rate of the kidney and reduce the retention time of harmful substances in the kidney. Caffeine can also eliminate excessive lactic acid in urine, which helps to eliminate fatigue as soon as possible.
9, help reduce blood fat and help digestion.
It is recorded in the Tang Dynasty that the effect of tea is "eating for a long time makes you thin". There is a saying among the ethnic minorities in China's border areas that "tea is indispensable for a day". Because tea helps digestion and reduce fat, in today's fashionable language, it is helpful to "lose weight". This is because caffeine in tea can increase the secretion of gastric juice, help digestion and enhance the ability to decompose fat. The so-called "long-term eating makes people thin" is here.
10, which helps to protect teeth and improve eyesight.
The fluorine content in tea is high, and the fluorine content per 100 g of dry tea is 100 mg ~ 15 mg, of which 80% is water soluble. If everyone drinks 10g tea every day, they can absorb 1mg ~ 1.5mg of water-soluble fluoride. Moreover, tea is an alkaline beverage, which can inhibit the reduction of calcium in the human body, help prevent dental caries, protect teeth and strengthen teeth. According to relevant data, the experiment of "gargling with tea after drinking" among primary school students can reduce the incidence of dental caries by 80%. According to the investigation of relevant medical units, 28.6% cataract patients have the habit of drinking tea; 7 1.4% have no habit of drinking tea. This is because vitamin C and other ingredients in tea can reduce the turbidity of eyes, and drinking tea often has a positive effect on reducing eye diseases, protecting eyes and improving vision.
Green tea is the earliest tea in history. Ancient humans collected wild tea buds and dried tea leaves, which can be regarded as the beginning of green tea processing in a broad sense, at least three thousand years ago. But the real green tea processing began with the invention of steamed green tea in the 8th century, and ended with the invention of fried green tea in12nd century. The processing technology of green tea is relatively mature, which has been used to this day and is constantly improving.
Green tea is the largest tea in China, and its producing areas are distributed in tea-producing provinces, municipalities and autonomous regions. Among them, Zhejiang, Anhui and Jiangxi provinces have the highest output and the best quality, and are the main bases of green tea production in China. In the international market, China green tea accounts for more than 70% of the international trade volume, and its sales areas are all over North Africa and West Africa, as well as more than 50 countries and regions such as France, the United States and Afghanistan. In the international market, the sales of green tea account for more than 1/3 of the total domestic sales. At the same time, green tea is the main raw material for producing scented tea.
The word "tea" and the origin of tea drinking habits
In ancient historical materials, there are many names of tea, but "tea" is the correct name, and the word "tea" was generally written as "tea" before the middle Tang Dynasty. The word "tea" has the nature of polysemy, which means tea, and it is one of them. Due to the development of tea production, the popularity of drinking tea is getting higher and higher, and the frequency of using tea characters is getting higher and higher. Therefore, in order to express the meaning of tea more clearly and intuitively, folk writers subtract a dash from the word "tea" and it becomes the word "tea" we see now.
The germination of the word "tea" simplified from "tea" originated in the Han Dynasty. In ancient printing in China, some words of "tea" have been subtracted and changed into the shape of "tea". Not only the font, but also the pronunciation of "tea" was established in the Western Han Dynasty. For example, Chaling in Hunan was once the territory of Liu Xin in the Western Han Dynasty, commonly known as "Tea City", and was one of the subordinate counties of Changsha 13 at that time, and was called "Chaling County". The word "tea" in Yan Shigu's annotation of Han Geography is "tea": loud and rebellious, arrogant and rebellious. This inverted phonetic notation is the pronunciation of the word "tea" now. Judging from this phenomenon, the pronunciation of the word "tea" was established earlier than that of the word "tea".
China is vast in territory and abundant in natural resources, with many nationalities and different languages. The same thing has many names, and there are many ways to write the same name.
There are many names about tea in ancient historical materials. By the middle Tang Dynasty, the sound, shape and meaning of tea had tended to be unified. Later, due to the wide spread of Lu Yu's Tea Classic, the shape of "tea" was further established until today.
In the ancient literature of China, there are long records about eating tea, and the names are different from place of origin. China's tea spread abroad as early as the Western Han Dynasty. When Emperor Wu sent envoys to zhina Peninsula, he brought with him not only gold, brocade and silk, but also tea. During the Southern and Northern Dynasties, China tea was exported to Turkey together with silk and porcelain. In Yongzhen Garden, Tang Shunzong, the most sincere Zen master in Japan returned to China and brought China's tea seeds back to Japan. Since then, tea has spread from China to all parts of the world, making many countries begin to grow tea and have the habit of drinking tea.