Put the cup slowly in front of your nose and smell it gently. It has the unique aroma of fermented tea and the clean air on the plateau, mixed with the medicinal fragrance of tea and the fragrance of mountains.
Take a sip gently, it feels very soft, without dryness and bitterness. It has a sinking effect, a little sweet, and a bright brown, brisk sound at the entrance, mixed with dense microbubbles jumping in the mouth;
After drinking into the stomach, the whole body feels warm and refreshed, like a woman, loving and tolerant, gentle and fresh.
Tibetan tea is the most suitable drink for Tibetan people's daily life after eating and drinking for more than 300 years. After 1300 years of practice, Tibetan tea technology has been continuously improved, and finally Tibetan tea has five processes and thirty-two processes, which is the most copied tea. Of course, its nutritional content was higher than that of ordinary tea after later scientific tests, and it was later classified as non-China tea.
Tibetan tea, as the originator of black tea, was listed as "somatosensory tea" for the first time in "Tibetan tea 100" published by Leibo in 2005. The formula of somatosensory tea was put forward for taste tea, which was calibrated according to the changes of tea essence in the body. ?
First of all: Laoshucha, produced in Mengding Mountain, Ya 'an, Sichuan, with an altitude of 1000 meters. The raw material is lobular Laochuan tea tree, which ensures that there are no pesticide residues, heavy metals and additives from picking to entrance. According to the working procedure, it is mainly "fixing mature fresh leaves-rolling-fermentation (fermentation)-squeezing-drying".
Secondly, Tibetan tea belongs to deep post-fermentation tea, because there are a lot of microorganisms and trace elements involved in the aging process during storage and fermentation of Tibetan tea, which requires high storage environment, and it is necessary to ensure smooth air to ensure the quality.
Thirdly, Gaer Manor has set up a professional storage space for Tibetan tea beside the Qinghai-Tibet Plateau at an altitude of 2,800 meters, the youngest glacier in China and the largest colorful forest in Asia. The altitude of 2800 meters is at the critical point of microorganisms, and many harmful microorganisms cannot survive at this altitude. The air is clean and the temperature and humidity are moderate. Tibetan tea can be fully combined with nature and naturally aged, which is referred to as the best storage environment. ?
Taste refers to the feeling of tea soup from mouth to throat. If you can achieve a certain balance, call it tea.
However, taste tea often has a high theophylline content. Although the fragrance is rich, it also has a certain health care effect on the human body, but long-term drinking will have a certain impact on the stomach and nerves.
As a beverage, the basic standard of "good tea" must be "delicious", and the content of theanine and free amino acids is positively related to the flavor of tea-that is, tea with high content of theanine and free amino acids often tastes better.
In the theory of traditional Chinese medicine, any food entrance, the human body will produce corresponding feelings according to its cold and hot properties.
After tea soup enters the human body, the corresponding feelings of various organs of the body-"cold, cold, warm, hot, sour, numb, bloated and painful" are somatosensory. The feeling of "acid, numbness, swelling and pain" is not necessarily the problem of tea, but also the problem of the drinker himself.
Tea was first discovered in the legend of Shennong. This kind of leaf has a sense of form. It was originally used to cure all kinds of poisons. Later, in 53 BC (the end of the Western Han Dynasty), a truly great tea-growing ancestor appeared. His contribution is to cultivate wild tea trees artificially in Mengding Mountain, so that the broad spectrum of tea can be realized. At that time, this plant could be used as medicine and edible, so the duality of tea promoted the cultivation and circulation of the market.
Li Shizhen recorded in Compendium of Materia Medica that "tea is really cold, but it is warm when it comes out of Mengding Mountain in Yazhou, and it can cure diseases ..." He thought that it can wake up, benefit the heart, harmonize the stomach, promote fluid production, strengthen the spleen, eliminate dampness, promote digestion and eliminate accumulation, and so on.
After the green tea is picked from the tree, the pretreatment is similar. When making all kinds of tea, it is mainly divided into non-fermented tea, micro-fermented tea, semi-fermented tea and fully fermented tea. There are different fermentation methods. Generally speaking, the longer the fermentation chain, the more obvious the effect of tea on the body through microbial fermentation and enzyme activation.
Fermentation has brought changes in microorganisms and enzymes to tea. Some substances in tea are not as high as possible. For example, tea polyphenols have three functions, anti-oxidation, anti-radiation and anti-mutation.
The alkaloids attached to high polyphenols are also higher. When alkaloid is high, it will consume oxygen in the body, expel a lot of water, excite the cerebral cortex and so on. This is the main reason why unfermented tea cannot be quantified when drinking.
After deep fermentation, there are almost no polyphenol groups in tea, only tea pigments, tea polysaccharides and theanine. All kinds of active enzymes for reducing blood fat and blood sugar have increased, and there are a lot of enzymes. In addition, Tibetan tea is whole grass, and water-soluble and fat-soluble dietary fiber is easy to leach after fermentation.
This series of relatively balanced submerged fermentation substances and active enzymes form a set of somatosensory balance combination, which is more suitable for the affinity of the body than unfermented tea. The tea is mild and the alkaloids are reduced to the acceptable level of the human body. The tolerance of human body to alkaloids is less than 30 mg, and Tibetan tea is 22-30 mg, which is in line with the balanced concept of TCM health preservation.
The health standard of traditional Chinese medicine is the smooth circulation of qi and the balance of yin and yang. With the promotion of circulation of qi, the meridians of the internal organs and limbs are smooth, neither stagnant nor excessive. This is the law of body balance and the highest state of health preservation. Drink somatosensory tea for a long time, and keep healthy in balance.
Huangdi Neijing said: "Yin and Pingyang are dense, and the spirit is flat." So we advocate drinking Tibetan tea, the best somatosensory tea and healthy body!
The team of Gaer Manor Teahouse cooperated with West China School of Public Health of Sichuan University for 7 years in clinical research. Since 20 13, Dr. Lu Xiaohua has conducted many research projects based on the secret tea stored in Gael Manor. Among them, two topics have been reported: the role of Tibetan tea in reducing blood fat and weight and improving blood sugar control in diabetic patients. The effects of reducing fat and controlling blood sugar are very obvious. Other experiments are under way.
In 20 17, Waseda University in Japan also began to study the effects of Tibetan tea on human body. The experiment has been completed and will be published in world-famous journals soon. We will wait and see.
The tea cellar team overcame many difficulties at an altitude of 2,800 meters and created the only Tibetan plateau cellar tea in the world, which not only inherited the thousand-year-old craft, but also contributed to the development and inheritance of Tibetan tea, making Tibetan tea taste better, taste better, endogenous beneficial substances higher and quality improved continuously under the clinical research of modern science.
Pit secret tea brings us endless aftertaste, healthy and strong physique, the experience of harmonious life, the booster of career success, and the reappearance of the long culture of the ancient tea-horse road.
If you want to experience the charm of cellar tea, feel the benefits to your body; I also want to have the honor of being the owner of the tea cellar. Whether it is a company or an individual, every owner of a tea cellar will have his own space and title, enjoy the secret tea made under the Millennium craft, and pass this beauty on to more people around him; You will be consistent with our original intention of doing this, and the cultural concept of infinite merit is consistent!
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According to scientific determination, Tibetan tea has the highest content of tea polysaccharide in all teas, and Tibetan tea aged in high-quality environment has the strongest activity and is easily absorbed by human body.
In fact, all kinds of tea are rich in inclusions, but Tibetan tea provides rich inclusions, which is the least irritating to human body, especially Tibetan tea hidden in the cellar of Gael Manor in the semi-plateau. Long-term drinking of cellar tea has a good regulatory effect on human blood lipid, blood sugar and blood pressure, and has a good regulatory effect on the weight and body shape of men and women.
She is the "second blood" of human beings, bringing human health and civilization. Tibetan tea is what I call "happiness tea", "life tea" and "civilization tea".