Mengdingcha
Tea species (China species), Pu 'er species, protein mulberry tea species, tea, coffee and cocoa are also called the three major beverages in the world. Later, the word "tea" was also used in the Book of Tea. Before this, Wen Gu had regarded the word "tea" as "tea". Generally, it refers to the leaves of the evergreen shrub tea tree that can be used to make tea, and the drinks brewed with these leaves, and later it is extended to all herbal teas brewed with flowers, leaves, seeds and roots of plants, such as "chrysanthemum tea"; "Herbal tea" brewed with various medicinal materials is also called Leiya in China literature. Some countries also use tea made from leaves of other plants, such as fruits and herbs, such as "fruit tea".
Classification by history
There are hundreds of famous modern teas in China. According to historical analysis, there are the following four situations:
Some of them belong to traditional famous teas, such as Mengding Tea, Meitan Cui Ya, Lan Xin Queshe, Menger Tea, West Lake Longjing, Yingshan Yunwu Tea, Lushan Yunwu Tea, Dongting Biluochun, Huangshan Mao Feng, Taiping Monkey Kui, Enshi Yulu, Dahongpao, Xinyang Maojian Tea, Luan Guapian, Tunxi Zhenmei, Laozhu Dafang, Guiping Xishan Tea and Yunnan Junshan Yinzhen.
The other part is the famous historical tea recovered in the later period, that is to say, there are such famous teas in history, but they have not been continuously produced or lost. After research and innovation, the original tea name was restored. Such as "Jinyuxiangming" in Mingzhou, Gan Lu in Mengding, Huangya in Mengding, Hawking in Huangshan, Cuipian in Meitan, Jingwei Fu Cha, Qujiang Royal Tablet, Qujiang Tablet, Qujiang Tea, Xiuning Luo Song, Huo Qing in Yongxi, Lv Xue in Jingting, Jiuhua Mao Feng, Yin Jian in Zenghou, tea in Liu Han, Yanqing in Guishan, cactus tea, Tianchi Minghao and Guiding.
Most of them are newly-created famous teas, such as Liping Xiangming Green Tea and Yutingling Camellia. Lanxin Jinjian, Shiqian Moss Tea, Wuyuan Mingmei, Menger Crescent Moon, Menger Space Tea, Nanjing Yuhua Tea, Yun Yun Maojian Tea, Xuefeng Zen Tea, Wuxi Good Tea, Maoshan Qingfeng, Jintan Queque, Tianzhu Hao Jian, Bingbing Tianlu, Cuilan Yuexi, Qishan Cuimei, Hongshanlong, Wang Fu Yin Hao, Linhai Pan Hao, Qiandao Yu Ye and so on. Emei Mao Feng, Xueya, Qing Xue, Sendai Dabai, Zaobaijian Black Tea, Huang Jingui, Qinba Wu Hao, Hanshui Yinsuo, Baxianyun, Nannuo Bai Hao, Wuzi Xianhao, Honghesheng Tieguanyin, Quancheng Red, Quancheng Green, etc.
Fourth, natural nutritious health tea, such as edible protein mulberry leaf tea.
Production process classification
(Seven major tea departments in China)
Green tea:
Non-fermented tea (zero degree fermentation). Representative teas are: Mengding Gan Lu, Rizhao Green Tea, Luan Guapian, Longjing Tea, Meitan Cui Ya, Biluochun, Menger, Xinyang Maojian Tea and Ziyang Maojian Tea.
Yellow tea:
Micro-fermented tea (fermentation degree: 10~20m ~ 20m) Huoshan yellow buds sprout two silver needles and yellow buds at the top.
In the process of making tea, yellow leaves and yellow soup are formed by boring. It can be divided into "yellow bud tea" (including Hunan Dongting Lake Junshan silver bud, Sichuan Ya 'an Mengding yellow bud and Anhui Huoshan yellow bud), "yellow tea" (including Hunan Yueyang Beigangzai, Ningxiang Weishan Maojian, Zhejiang Pingyang Huangtang, Hubei Yuan 'an Luyuan) and "yellow tea" (including Anhui Dayeqing and Huoshan yellow tea).
Green tea:
Oolong tea, also known as oolong tea, belongs to semi-fermented tea and 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". However, the latest method of making incense for the upstart Changkeng and Xianghua Tieguanyin in Anxi does not have the characteristics of "green leaves and red edges". Especially Gandexia Village (Xiayun Village, Xiachun Village, etc.). ) is a typical representative of this practice. Representative teas are: Tieguanyin, Dahongpao and Frozen Top Oolong Tea.
Black tea:
Fully fermented tea (fermentation degree is 80 ~ 90m) Qimen black tea and litchi black tea. Black tea mainly includes three categories: race black tea, kung fu black tea and red broken tea. Kung fu black tea is mainly distributed in Guangdong, Fujian and Jiangxi provinces, with Chaoshan congou tea as the main product.
The difference between black tea and green tea lies in the different processing methods. When black tea is processed, it withers, so that fresh leaves lose some water, then it is kneaded (kneaded into strips or cut into granules) and fermented, so that the tea polyphenols contained in it are 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. Black tea is warm.
Black tea:
Post-fermented tea (fermentation degree: 100m) Pu 'er tea, Liubao tea and Hunan black tea (Qujiang thin-slice golden tea).
The raw materials are rough and old, and after a long period of accumulation and fermentation during processing, the leaves are dark brown and pressed into bricks. 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. The main varieties of black tea are "Shaanxi Xianyang Fuzhuan Tea", Yunnan Pu 'er Tea, Hunan Black Tea, Hubei Laoqing Tea, Guangxi Liubao Tea and Sichuan Biancha.
White tea:
Micro-fermented tea (degree of fermentation is 20 ~ 30m) is made of Baihao Yinzhen and Bai Mudan. Do not fry or knead when processing. Only the tender tea leaves with hairy leaves are dried or dried with slow fire, so that the white hairs are completely preserved. 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. White tea and white hair are exposed. The famous ones are Bai Hao Silver Needle and Bai Mudan Silver Needle from northern Fujian and Ningbo.
Others:
Other tea varieties planted in Taiwan Province Province include Wuyi Tea, Red Heart Mouth, Yellow Heart Mouth, Red Heart Oolong, Yellow Heart Oolong, Narcissus, Soft Branch Red Heart, Taicha 14 (Bai Wen), Taicha 15, Taicha 16 and Taicha 17. Classification of tea-according to the degree of roasting.
Baking in the refining process of finished tea is an important step to change the quality of tea soup, and correct baking can effectively improve the quality of tea soup.
Classification by season
1. Spring tea-refers to the tea picked from late March to mid-May of that year. The moderate temperature and abundant rainfall in spring, coupled with the recuperation of tea trees for half a year in winter, make spring tea buds full, green in color, soft in leaves and rich in vitamins, especially amino acids. It not only makes the taste of spring tea fragrant, but also has health care function. Tieguanyin is the representative of oolong tea and spring tea in Anxi county, which is a must in appearance and soup color. (Another example is Luan Guapian and Shanlong Black Tea)
2. Summer tea-refers to the hot summer weather of tea picking from early May to early July.
Tea varieties
With the rapid growth of new shoots and leaves of tea trees, the content of water extract that can dissolve tea soup is relatively reduced, especially the decrease of amino acids, which makes the taste and aroma of tea soup not as rich as that of spring tea. Because the contents of bitter anthocyanins, caffeine and tea polyphenols are more than those of spring tea, purple buds and leaves not only add different colors, but also taste bitter. (such as Pu 'er tea and maple leaf tea)
3. Autumn tea-tea picked after mid-August. The climatic conditions in autumn are between spring and summer. When tea trees grow in spring and summer, the contents of new shoots and buds are relatively reduced, the leaves are different in size, the leaves are crisp, the leaves are yellow, and the taste and aroma are relatively peaceful. (such as Tieguanyin and Yuemeixiang)
4. Tea picking in winter began in late June+10. Winter tea grows after autumn tea harvest, and the climate gradually turns cold. Because the new shoots and buds of winter tea grow slowly and the content increases gradually, the taste is mellow and the aroma is rich. (such as frozen top oolong)
Additive tea, which is made from various kinds of crude tea or refined tea, mainly includes scented tea, pressed tea, liquid tea, instant tea and medicinal tea.
Medicinal tea-Medicinal tea is made by mixing medicines with tea leaves, so as to exert and strengthen the efficacy of medicines, promote the dissolution of medicines, increase the aroma of medicines and coordinate the taste of medicines. There are many kinds of this kind of tea, such as afternoon tea, ginger tea powder, longevity tea, slimming tea and Pu Liang branch tea.
Scented tea-this 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 flowers used, including jasmine, osmanthus fragrans and pearl orchid, among which jasmine is the most. From a global perspective, the number of black tea is the largest, followed by green tea, and white tea is the least.
3 tea culture editor
China is the hometown of tea. Tea making and drinking have a history of thousands of years, and there are many famous products. The main varieties are green tea, black tea, oolong tea, scented tea, white tea, yellow tea and black tea. Tea has the curative effect of strengthening the body and curing diseases, and is full of appreciation interest, which can cultivate sentiment. Tea tasting and entertaining guests are elegant personal entertainment and social activities in China, while sitting in teahouses and tea parties are social group tea activities in China. Chinese tea art enjoys a high reputation in the world. The Tang Dynasty was introduced to Japan, and the Japanese tea ceremony was formed.
origin
China is the birthplace of tea trees, which first appeared in Yunnan-Guizhou Plateau and Xishuangbanna in southwest China. However, some scholars believe that the origin of tea trees is in India, on the grounds that there are wild tea trees in India, but not in China. But they didn't know that China mentioned the existence of wild tea trees and the elegant "tea tree king" around 200 BC.
Mengding Mountain is the earliest place in the history of our country where there are written records of artificial cultivation of tea.
Wu lizhen
It can be proved from Tong Yue written by Wang Bao and Legend of Planting Tea Trees in Mengshan written by Wu Lizhen that Mengding Mountain in Sichuan is the origin of tea planting and tea manufacturing.
Tracing back to the history of Mengdingshan tea, it began in the Western Han Dynasty and has been 2000 years. There is a record in historical materials that "Mengshan is in Yazhou, and the tea of Shu is here". In 53 BC, the Buddhist monk Ganlu Puhui Li Wu discovered the medicinal function of wild tea in Mengding Mountain, so he transplanted and planted seven tea trees on a piece of land between the five peaks of Mengding Mountain. The seven kinds of tea trees planted by Wu Lizhen were called "immortal tea" by later generations. He was the first person to plant domesticated tea in the world and was called "tea ancestor" by later generations.
According to legend, Wu Lizhen, the founder of Mengding Tea Mountain, created the "Tianfeng Twelve Products" tea art, which was used to worship Nu Wa and make Mengding Mountain enjoy the outside wind and rain. After two thousand years of wind and rain, it has evolved into the famous Mengding tea art, which talks about how to make tea, smell incense, send tea and drink tea. Including 12 procedures, the jade pot keeps clear water, the nectar moistens the fairy tea, and the phoenix nods. Before performing at the top of the mountain, performers usually need to take a bath and burn incense. Yan Ming and the fairy fog gradually melted away, thinking about heaven and earth, and leaving each other, which can be said to bring the elegant beauty of tea art to the extreme. [ 1]
Shennong Herbal Classic is the first pharmaceutical monograph in China, which was written in the Warring States Period and completed in the Western Han Dynasty. In the form of legend, this book collects the drug knowledge accumulated by the working people for a long time since ancient times, including a paragraph that says: "Shennong tasted a hundred herbs, but it was poisoned by seven or two poisons every day, but it was solved in tea." According to textual research, the tea here refers to ancient tea, to the effect that in ancient times, the legendary Emperor Yan personally tasted all the herbs in order to find plants beneficial to human survival and was poisoned many times in one day. But he was saved by tea. Although this is an obviously exaggerated legend, we can also learn from it that the use of tea by human beings may have started from medicinal use.
Before that, "tea" was represented by the polysemous word "tea".
The basic meaning of the word "tea" is "bitter herb". In ancient times, people still lacked understanding of tea. It is completely understandable to classify it as bitter vegetable only according to its taste. When people realized the difference and special function between it and the general Sophora alopecuroides, a new word representing it alone came into being.
Tea is as important as food. However, "tea is not produced locally due to climate and other reasons. In order to strengthen the control of ethnic minorities, the government adopts a limited direct distribution method for the supply of tea to achieve the purpose of "governing the border with tea". At the same time, the government not only controlled the supply of tea, but also exchanged a small amount of tea for most of the war horses, which brought a heavy burden to the brothers. This is the "tea-horse mutual market" in history.
Tea, as a kind of beverage, has spread to ethnic minority areas in northwest China since the Tang Dynasty and has become a necessity for local people. One day without Chaze's disease, three days without Chaze's disease. China is the origin of tea trees. China's contribution to human beings in the tea industry mainly lies in the earliest discovery and utilization of this plant, which has developed into a splendid and unique tea culture in China, the East and even the whole world. According to China history books, before drinking tea, "the ancients drank water in summer and soup in winter", and they always used warm soup to quench their thirst. Drinking tea has changed people's bad habit of drinking raw water and greatly improved people's health. As for tea, it is regarded as "undoubtedly the best gift from the East to the West" in Europe and America, "Without the introduction of tea and coffee in Europe, drinking would be more luxurious", "The benefits of tea to mankind are immeasurable", "I am sure that tea is one of the saviors of mankind" and "a great comfort" and so on. Except Korea, Japan, Central Asia and West Asia, tea drinking and tea production and trade all over the world were introduced from China around the Tang Dynasty. Most of the others were introduced and developed after16th century, especially in the last 200 years.
Tea drinking began in China.
Tea is washed with boiling water, which is natural, elegant and tasteful. Seeking the inherent taste of tea, we should focus on artistic conception. This is the characteristic of tea tasting in China. Tea of the same quality, such as different water, different tea sets or different brewing techniques, will have different effects. China has attached great importance to tea brewing since ancient times and accumulated rich experience. To make tea well, it is necessary to understand the characteristics of various teas and master the scientific brewing technology, so as to fully display the inherent quality of tea.
People in China pay attention to the word "quality" when drinking tea. "Tea tasting" is not only to identify the advantages and disadvantages of tea, but also to daydream and appreciate the taste of tea. Making a pot of strong tea in your busy schedule, choosing a quiet place and taking a sip by yourself can eliminate fatigue, relieve boredom, refresh your mind, sip slowly, enjoy the beauty and sublimate the spiritual world to a noble artistic realm. The environment for tea tasting is generally composed of buildings, gardens, furnishings, tea sets and other factors. Drinking tea requires quietness, freshness, comfort and cleanliness. China's gardens are world-famous, and the scenery is even more numerous. Use gardens or natural mountains and rivers to set up tea rooms, so that people can rest and be full of interest.
China is an ancient civilization and a country of etiquette, which attaches great importance to etiquette.
Oolong tea, as a representative of China tea, is a semi-fermented tea, which is characterized by transparent amber tea soup.
Oolong tea, which best embodies the characteristics of China tea culture, is called "Kung Fu Tea" because of its delicate taste and time-consuming brewing.
history
Throughout the history of tea in China, tea in China has gone through several stages: medicinal use, eating, brewing and drinking. Let's experience the changes of tea history together.
Legend of tea: According to legend, in the era of Three Emperors and Five Emperors, Shennong (about between Fuxi and Huangdi) went up the mountain to collect herbs. On that day, our medical ancestors collected and tasted nearly 72 kinds of Chinese herbal medicines. The toxicity of herbs made him feel thirsty and uncomfortable, so he sat under the tree to have a rest. At this time, a few leaves fell in front of him. With his usual habit, he picked up the leaves and put them in his mouth to try. But to his surprise, after a while, Shennong began to feel comfortable, his mouth was not thirsty, his whole body seemed to relax at once, and the leaves in his mouth left him a mouthful of fragrance. According to records, tea was first used as medicine in China. In China, it is said that tea originated in Shennong, was heard in Duke Zhou of Lu, flourished in Tang Dynasty and flourished in Song Dynasty. Tea was originally used as medicine, and later developed into a beverage. Shennong Materia Medica in the Eastern Han Dynasty described the above story: "Shennong tasted a hundred herbs and encountered 72 poisons every day, so he eliminated them with tea." )
efficiency
Tea-Chinese herbal medicine and vegetables
The Discovery of Tea Tea originated in the southwest of China. As early as the Three Kingdoms period (AD 220-280), there were records about the discovery of wild tea trees in southwest China. 196 1 year, a wild tea tree with a height of 32.12m and a tree circumference of 2.9m was found in the dense forest of Daheishan, Yunnan (elevation1500m). This tree exists, and its age is about 1700.
At first, people boiled big tea leaves in water, used tea soup as medicine, and ate young leaves as vegetables. With the passage of time, tea has gradually become a kind of precious food, only for royal use.
Tea-a substitute for wine (the bud of tea culture)
The preciousness of tea has naturally become a luxury drink, and the rich only use it to entertain guests. Gradually, tea gradually developed into a substitute for wine. During the Wei, Jin, Southern and Northern Dynasties, some examples of saving money by tea began to appear.
Tea drinks (the formation/prosperity of tea culture)
The Tang Dynasty was the peak of feudal culture and the main period of tea culture formation. From court dignitaries and princes to monks, Taoists, literati and civilians, almost everyone in the country drinks tea. Drinking tea is becoming more and more common, and scholars like tea, so they began to combine tea with poetry and songs. For example, Bai Juyi, a great poet, loved tea all his life. He eats morning tea every day ("tasting a cup of tea" and "the official"), drinks a bowl of tea during a nap ("getting up two cups of tea after a meal") and drinks tea at night ("delivering a cup of tea late" and "minding your own business"). There were many famous poems and songs in that era. The world-famous first complete tea book "Tea Classic" also came from this period. At the same time, the technology of making tea is also improving day by day. The way people drink tea has changed from boiled water to dry tea to get tea soup. Tea has become a link of communication and a bridge of friendship between people. People like to get together, make a pot of good tea, sing poems and have fun and enjoy a good time.
Nowadays, more and more studies have proved the health care value of tea. Tea has become a symbol of harmony and warmth.
Changes in tea tasting and eating.
1, which means "cooking"
2. It is a "bubble"
3. It's "cooking"
4. It is "flooding"
5, it is "fried"
4 history editor
Tea-making technology in all countries in the world comes directly or indirectly from China.
805: In the Tang Dynasty, the most sincere master among Japanese monks, Master Konghai in 806, studied Buddhism in China. After returning to China, the technology of steaming green tea from China tea was introduced to Japan.
18 1 1 year: after returning from studying abroad, monk Rong Xi introduced the method of frying tea into Japan.
1828 rpm 1833: Tea production technology was introduced to Indonesia. The Dutch East India Company sent Jaggerson, a tea master, to China for study and study six times before and after, and each time he brought back tea seeds, tea technicians and utensils.
1833: tsarist Russia came to China to purchase tea seeds and tea seedlings. 1848 began to pick them, and began to make them according to China's tea making method.
1834: the Indian tea planting research and development Committee was established, and its secretary Gordon was sent to China to study tea production technology. Buy tea seeds and seedlings, find and recruit tea teachers and workers from Yazhou, Sichuan and Wuyishan, Fujian, and develop tea industry in Darjeeling and other places.
1835: Yuji Yamamoto sent back the recipe of "Yulu Tea" covering China tea garden.
1836: Gordon's tea maker was brought back to China, and it was successfully trial-produced in Blue Tea Factory in Assam according to the production method of China black tea, and later developed into today's Assam black tea.
1866: The official Sri Lankan tea-making started in Troc. Learn the production method of China Wuyi Rock Tea and successfully trial-produce. It was not until 1873 that the mechanical method of India was imitated.
1877 1887: Tea production technology was introduced from China for the development of tea in South Africa and East Africa.
From 65438 to 0893, tea men in China and Liu Teahouse of Han nationality spread China's tea planting technology to Russian and Georgian countries. 1900, Liu Cha won the gold medal of Paris International Fair.
1898: Japanese began to imitate China black tea and blue brick tea.
1926: Japan imitates the method of making pearl tea in China. The most common fried tea in Japan is copied from China and Zhejiang Longjing.
1949: After World War II, British tea makers withdrew from the tea business in India and Ceylon. Before the mass production of black tea, they transferred technology and capital and invested in opening up new tea areas such as Kenya.
Principal value editor
With the development of science, it was not until the beginning of19th century that the composition of tea gradually became clear. After modern scientific separation and identification, tea contains more than 450 organic chemical components and more than 40 inorganic mineral elements.
Organic chemical components mainly include tea polyphenols, plant alkaloids, protein, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes and pigments. Tieguanyin contains organic chemical components such as tea polyphenols, catechins and various amino acids, which are significantly higher than other teas. Inorganic mineral elements mainly include: potassium, calcium, magnesium, cobalt, iron, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine, iodine and selenium. Tieguanyin contains more inorganic mineral elements such as manganese, iron, fluorine, potassium and sodium than other teas. [2]
Composition and function
1. catechin:
Tea tannin, commonly known as tea tannin, is a unique component of tea, with bitter, astringent and astringent taste. It can be combined with caffeine in tea soup to reduce the physiological effect of caffeine on human body. Has antioxidant, antimutagenic, antitumor, blood cholesterol and low-density ester protein content reducing, blood pressure rising inhibiting, platelet aggregation inhibiting, antibacterial and antiallergic effects.
2. Caffeine:
It has bitter taste and is an important part of the taste of tea soup. In black tea soup, it combines with polyphenols to form a complex; Emulsifying phenomenon will be formed when the tea soup is cold. Tea-specific catechins and their oxidative condensation products can slow down and maintain the excitement of decaffeination, so drinking tea can keep people awake and have more endurance.
3. Minerals:
Tea is rich in potassium, calcium, magnesium and manganese 1 1 minerals. Tea soup is an alkaline food with many cations and few anions. Can help body fluids maintain alkalinity and keep healthy.
① Potassium: Promote the elimination of blood sodium. High blood sodium content is one of the causes of hypertension, and drinking more tea can prevent hypertension.
② Fluorine: It can prevent tooth decay.
③ Manganese: It has antioxidant and anti-aging effects, enhances immune function and contributes to the utilization of calcium. Insoluble in hot water, it can be ground into tea powder to eat.
4. vitamins:
②B vitamins and vitamin C: They are water-soluble and can be obtained from drinking tea.
5. Other functional components:
① Flavonoids and alcohols can strengthen the microvascular wall and eliminate halitosis.
② Saponins have anti-cancer and anti-inflammatory effects.
(3) Aminobutyric acid (GABA) is produced by forcing tea leaves to breathe anaerobically in the process of making tea, and it is said that gaba-tea can prevent hypertension.
The ancients in China once thought that tea has ten virtues: dispersing depressed qi, expelling sleeping qi, nourishing vitality, eliminating evil spirits, benefiting human heart, respecting god, tasting taste, maintaining health, cultivating monasticism and aspiring to Kaya.
Tea medicine and tea treatment
Tea culture and traditional Chinese medicine have a very close relationship, both of which are related to the legend of Shennong.
Because tea has a good medical function, the word "tea medicine" came into being in the Tang Dynasty (see the "tea medicine" inscribed by the kingdom in the fourteenth year of Daizong Dali); In Song Dynasty, Lin Hong's book "Shanjia Qing Palace" also concluded that "tea is medicine". It can be seen that tea is medicine, which is included in the medicine book (called materia medica in ancient times).
Tea not only has therapeutic effect on many diseases, but also has good effects of prolonging life, resisting aging and strengthening body.
Tea has at least the following functions:
(1) Sleep less (2) Calm the nerves (3) Improve eyesight (4) Clear the brain (5) Quench thirst and promote fluid production (6) Clear away heat (7) Relieve summer heat (8) Detoxification (9) Digestion (10) sober up (1/kloc-) Treat dysentery (16), remove phlegm (17), dispel wind and relieve exterior syndrome (18), strengthen teeth (19), treat heartache (20), treat sores and fistula (2 1), and treat hunger.
Other functions of tea are not systematic, but they are as follows: Shuo Wen Jie Zi says: "Burning cigarettes can repel mosquitoes: Gladiolus gives birth to pill spots, Leng Cha, and sesame oil sprinkles leaves". "Help me" said: "Bad mouth, tea roots instead of tea." Compendium of Materia Medica: To cure acne itching, it is advisable to burn tea and cigarettes in the room.
Anti-cancer: Scientists have found that tea boiled in a pot is more beneficial to health. Compared with simply making tea in a cup filled with boiling water, this method of making tea can release more anticancer chemicals.
Disease prevention: black tea has strong antibacterial ability. Gargling with black tea can prevent colds caused by viral diseases, prevent tooth decay and food poisoning, and reduce blood sugar and hypertension. Studies have shown that black tea is as effective as green tea and is more beneficial to the heart.
Traditional Chinese medicine says tea
Chinese medicine believes that tea is a natural health drink, which can clear the head, promote digestion, and facilitate urination. However, different origins and varieties of tea have different pharmacological effects. Produced in Anhui, called Luo Song, its main function is to "melt food"; Those produced in Shaoxing, Zhejiang, were cast in Japan, specializing in "clearing fire"; Produced in Fujian, it is called fried tea, which specializes in "making tea"; Born in Liuhe, named Kuding, specializes in "stopping dysentery"; Pu 'er tea, produced in southern Yunnan, has the functions of promoting digestion, eliminating dysentery and stopping dysentery. It can be seen that tea has great knowledge in medicine.
Not only that, Chinese medicine also believes that there are four seasons in a year, namely, spring, summer, autumn and winter, and tea also has four flavors: cold, hot, warm and cool. Therefore, drinking tea in four seasons should be different.
In spring, the sun is warm, the sun rises and the sun falls, and everything recovers. After a long winter, people "accumulate internal heat", so we should pay attention to expelling cold and evil spirits, supporting yang and consolidating qi. At this time, you should drink scented tea. Because scented tea is rich in fragrance, fragrant but not floating, refreshing but not turbid, it has the functions of regulating qi, relieving depression, eliminating filth and harmonizing the middle energizer, promoting body yang and promoting hair growth, invigorating the spirit and eliminating spring sleepiness.
In summer, the weather is hot, the scorching sun is scorching, the climate is sultry, and a lot of sweating causes the imbalance of water and electrolyte, so a lot of water needs to be replenished. Drink green tea at this time. Because green tea tastes bitter and cold, fresh and refreshing, it has the functions of clearing away heat and relieving summer heat, promoting fluid production to quench thirst and promoting digestion.
Autumn is cool and has the image of small sand. The air is getting dry, and people feel that their skin, nose and throat are dry and uncomfortable. This is called "autumn dryness". At this time, it is advisable to drink green tea, which is green in color, rich in endoplasm and neither too cold nor too hot. Drinking in autumn can moisten skin and dispel dryness, promote fluid production and moisten lung, and clear away heat and cool blood.
It's freezing in winter, freezing in winter and chilling. The human body is in an absorption state, and its metabolism is slow, so it is easy to suffer from "cold disease". Drink black tea at this time This kind of tea, red leaves and red soup, is mellow, dry and warm, nourishes yang, warms the body, can add milk and sugar, has no fragrance, and can also get rid of greasy and stomach.
Destroy each other
Tea+meat = tea diuretic, easy to constipation.
Tea+medicine = affect drug absorption.
Tea+fruit = affects the nutrient absorption of fruit.
1, avoid drinking tea after eating dog meat.
Dog meat is rich in protein, while tea contains more tannic acid. If you drink tea immediately after eating dog meat, tannic acid in tea will combine with protein in dog meat to form tannic acid protein. This substance has astringent effect, which can weaken intestinal peristalsis and cause constipation. Toxic substances and carcinogens produced by metabolism are passively absorbed in the intestine, which is not conducive to health.
2. Tea and sugar:
Tea tastes bitter and cold. The purpose of drinking tea is to stimulate the digestive gland and promote the secretion of digestive juice with the help of the bitter taste of tea, thus enhancing the digestive function. Then use the coolness of tea to achieve the effect of clearing heat and detoxifying. If sugar is added to tea, this function will be inhibited. However, in ancient books, there are also remedies to treat diseases with tea instead of sugar, which can be used as diet therapy. If you drink tea at ordinary times, it is not appropriate to mix sugar.
3. Tea and eggs:
Boiled eggs are accompanied by tea, which has a high concentration and strong tea contains much tannic acid. Tannic acid can turn protein in food into indigestible solidified substance, which affects the absorption and utilization of protein by human body. Eggs are high-protein foods, and it is not appropriate to cook eggs with tea.
4. Tea and mutton:
Although eating mutton from time to time is good for your health, when eating mutton and drinking tea, the rich protein in mutton can be "married" with the tannic acid in tea to produce a substance called tannic acid protein. This substance has a certain astringent effect on the intestine, which can weaken the peristalsis of the intestine, reduce the moisture in the stool and easily cause constipation. It is not advisable to drink tea immediately after eating mutton. You should wait 2-3 hours before drinking tea.
5. Tea and medicine:
Tannic acid in tea can react with some drugs (such as ferrous sulfate tablets, ammonium ferric citrate, berberine, etc.). ) produces precipitation, which affects drug absorption.
If you take sedatives (such as phenobarbital and diazepam). ) with tea, caffeine, theophylline and other stimulants in tea will offset or weaken the sedative effect of drugs.
6. Tea and wine:
Many people like to drink tea after drinking, trying to achieve the effect of moistening dryness, relieving alcoholism, promoting digestion, and dredging waterways, but this is not good for the kidneys.
Because drinking tea after drinking, theophylline produces diuretic effect, at this time, acetaldehyde converted by alcohol has not been completely decomposed, that is, it enters the kidney due to the diuretic effect of theophylline, and acetaldehyde has a great stimulating effect on the kidney, which is easy to cause damage to renal function. So kidney cold, impotence, frequent urination, testicular pain and other symptoms followed.
magical effect
Tea leaves can remove dirt and greasy, so washing with tea leaves after shampooing can make hair black, supple and shiny. Moreover, tea leaves contain no chemicals and will not harm hair and skin.
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