How about tea with more stems? Tea stem is actually a kind of tea. Tieguanyin, which we often see, is a kind of tea stalk. Making tea with tea stems can play a good role in health preservation, because the vitamins and tea polyphenols in tea stems are higher than those in other teas. Let's take a look at the tea with many stems.
How about tea with more stems? 1 When making tea, tea stems often have a sweet taste.
Tea has stems, whether it is good or bad.
Tea stems are normal, oolong tea Yongchun bergamot, Tieguanyin stems.
What's the name of the tea drunk in rural areas of MGC, Shandong Province? It's red and dry, and the soup is red. What kind of tea does it belong to?
MGC produces daughter tea! When I was a child, I said that the tea I drank was very old-fashioned, and the soup was low-grade green tea in Chengcheng Huang! But it is yellow, not black! Some people say it's Pu 'er. Since the soup is bright red, it is really impossible for Pu 'er to ferment in heaps, which is complicated and time-consuming!
How about using dry Yongchun Buddha tea? It is said that the production of Yongchun bergamot should be pedicled, right? | Research Tea 4
Tieguanyin tea stalk.
What kind of tea has the longest stem? No tea, dry.
Tieguanyin tea stalk can be used as a pillow and can sleep.
What are the benefits of wearing a tea stalk after piercing your ears?
Two days of tea can be sucked into the abscess, because one or two days of tea can be sucked dry. Moreover, the tea stems will not be softened by sucking pus. Girls who have pierced their ears will definitely block their ears with tea.
How about multi-stem tea? Tea lovers who like to drink black tea all know that black tea has stems. Some people regard tea stems as grass and think that tea stems should be picked out from tea, so as not to affect the taste of tea. Some people regard tea stems as treasures, choose tea stems to drink, and like the taste and aroma of tea stems.
Tea stems are very common, except for pure bud tea, almost all teas have tea stems. Tea stems are nothing more than tender stems. Compared with bud heads and tender leaves, tea stems are relatively old.
For black tea, there is no need to "stalk" tea stalks.
1 Tea stems are the "perfume" of black tea.
Tea stems contain a considerable amount of aroma substances. In the process of black tea processing, aroma substances are transferred from stems to bud leaves, which combine with effective substances in leaves to form higher and stronger aroma quality. Therefore, proper tea stems are helpful to make tea with high aroma and strong taste.
Tea stems are the "monosodium glutamate" of black tea.
Most black tea needs ripe fresh leaves during the picking process. Considering the flavor of tea soup, tea polysaccharide, protein and minerals in mature leaves are many times higher than those in young leaves.
Therefore, considering the rich taste, it is essential that the raw materials of black tea have suitable tea stems. Related research also confirmed the role of tea stems: for example, tea stems are rich in water-soluble substances such as tea polysaccharides, lignin, cellulose and a certain amount of theanine, which are easily soluble in water and become the effective components of tea soup, making you feel that black tea tastes better.
3 Tea stems can also "plant flowers"
Fuzhuan brick tea is a valuable product in black tea, which has a unique flowering process and is also a key process to form the quality and flavor of Fuzhuan brick tea. Because auricularia auricula is golden yellow, it is commonly known as "golden flower". Tea stalks are vital to the prosperity of golden flowers. A proper amount of tea stalks can increase the gap of the brick and ensure sufficient oxygen, while if the content of tea stalks is too low, the ventilation will be affected because the brick is too tight, and the golden flower will not breathe well and the natural number will be less.
Therefore, having tea stems is not a manifestation of inferior tea. Of course, the more tea stalks the better. If the tea stems are too many and too long, the tea soup will have a rough and old taste. Therefore, we don't have to "stalk" tea stalks.
How about tea with more stems? 3 0 1
When it comes to drinking tea, many people have a big "stalk" in their hearts. They think that all tea with stems is not high-end tea, and real high-end tea should not have stems.
No, a female tea friend came to Yifangjun Tea Room for tea that day. She wanted to make a white tea that all female tea lovers like to drink. When she saw the black tea just picked on the table, she wanted to taste it.
As a result, drinking and drinking, the female tea friends all said it was not good.
I said, it tastes bad.
She said with a smile that she was not very comfortable to see tea stems.
In an instant, the air solidified.
In a sense, this is understandable. Psychologically speaking, most people are visual animals, consciously and actively approaching all perfect things.
Therefore, when we are immersed in the tea circle all the year round and come into contact with all kinds of tea, or oolong tea, or black tea, or green tea, or white tea, or black tea, people often prefer beautiful, even and tidy tea.
In this way, when a cup of tea is placed in front of you, we often pay attention to whether the tea grains are round and full, or whether the strings are tight, tight, long, even and beautiful ... They are like a clean and elegant lady, and the spring breeze blows your face and suddenly makes you full of vitality.
On the contrary, if there are too many tea stalks in the finished tea, it will really make people feel that Mao Mao is manic, just like a fledgling child who likes to be a bird everywhere and make a lot of noise.
In this way, tea with too many tea stems has left a bad impression before it is officially drunk.
In psychology, the first impression is very important!
However, speaking of which, it is estimated that many people who love tea will jump with anger: Yi, according to what you said, all good teas have no stems, and all those with stems are low-grade teas? !
Things are often not so unified.
02
In fact, when it comes to the problem of tea stalks, we still have to go back to the picking standards and refining techniques of tea.
High-grade green tea, such as senior Longjing, Huangshan Mao Feng and so on. Generally, it is picked with strong buds or one bud and one leaf, and the tea is delicate and delicate, and the finished tea will basically have no stalks.
If there are obvious tea stalks, it means that they are not picked strictly according to the standards.
▲ Anji white tea
The picking standard of black tea is generally one bud, two leaves or three leaves, and high-end black tea is single bud or one bud and one leaf. Therefore, high-end black tea, such as Jin Junmei and Qi Hong, can't see tea stalks.
It is normal for ordinary black tea to have a small amount of tea stems after tea selection and screening.
▲ Jin Junmei black tea
The point is oolong tea!
Oolong tea with two, three leaves and one core as the picking standard needs the participation of tea stalks in the initial processing, which makes the tea run more fully in the process of sun-drying, shaking and green-making, and promotes tea fermentation.
So there are many tea stalks in oolong tea. The final product often needs to go through the process of picking stalks and removing weeds, and the yield is relatively low.
▲ Anxi Tieguanyin
In addition, the alpine camellia in China's Baodao Taiwan Province Province has taken a different approach, and the finished tea needs to keep a small amount of tea stems. This is the characteristic of Taiwan's alpine tea, which is related to the local oolong tea tree is a kind of soft oolong tea. The branches are more flexible and juicy, and the tea contains a small amount of tea stalks, which will highlight the unique charm of alpine tea.
Moreover, tea with stems will also reduce the loss of tea to a certain extent and increase the output of tea, which is also welcomed by tea farmers.
▲ Taiwan alpine tea
In addition, it is worth mentioning that tea stems are an important part of pressed tea such as Pu 'er tea and black tea. In the long-term aging and transformation process, tea stems contain higher tea polysaccharide components, which will make the taste of tea more pure.
▲ Pu 'er tea
Therefore, if we all think that tea with stems is low-grade tea, it is too general. Treat it according to different teas and specific teas.