Anhua black tea is a kind of tea with health preserving effect. If you want to brew Anhua black tea well, you must master the methods and skills, and there are some drinking methods for Anhua black tea. Then let's take a look at the brewing method of Anhua black tea that I carefully recommend for everyone, hoping to help you.

Brewing method of Anhua black tea

To make a pot of Hunan Anhua black tea with good color and fragrance, we must first choose better quality tea. Hunan Anhua black tea contains ingredients that have certain medicinal effects on human body. Generally, tea with better quality contains more of these ingredients, which can obtain better efficacy. Special reminder not to drink inferior tea and contaminated tea. This kind of tea contains some carcinogens, which not only has no effect on drinking tea, but also is harmful to human health. Generally speaking, Anhua black tea with good quality has a tight and straight appearance, tender leaves and dark color; The fragrance is mellow, with pine smoke fragrance, orange soup color and yellow brown leaves. Xin 'anhua black tea is rich in flavor, full of domineering, and sweet after astringency; The aged Anhua black tea is mellow, and the soup color is bright and mellow. The same pot of tea is soaked for dozens of times, and the soup color remains unchanged.

Secondly, choose the right tea-making equipment. Nowadays, tea sets usually refer to tea drinking utensils such as teapots, teacups, tea bowls and small handles. In addition to the above-mentioned commonly used tea-making appliances, there are also some matching tea sets, such as tea boats for putting teapots; A tea towel soaked in water; Tea knife for cutting tea; Tea trays and saucers for holding teacups. Anhua black tea is generally brewed with purple sand utensils and Jingdezhen porcelain. If not, you can use other containers instead.

The third is to pay attention to water quality. The ancients paid attention to liveliness, sweetness, clearness and lightness in the choice of tea water. Generally, tea is made with natural water, such as mountain spring water, rivers and lakes, well water, rain water and snow water. Tap water is purified natural water. Chlorine in tap water has a strong smell. You can store the water in a pot for 24 hours, and then boil it with fire to make tea. Now the pure water sold in the market does not contain any impurities, and makes the pH value of water neutral. Making tea with this water is not only clear and transparent, but also crystal clear, pure in aroma and taste, pure and refreshing.

Fourth, pay attention to the amount of tea. The amount of tea used each time mainly depends on the type of tea and the size of the tea set; Secondly, it is also closely related to consumers' drinking habits and age levels. When drinking Anhua black tea, the amount of tea per cup is 5- 10g. If it is brewed in a teapot, the proportion should be properly controlled according to the capacity of the teapot, and the input is half or more than half of the teapot. Wash the tea leaves with hot water first to remove the dust and air conditioning of the tea leaves, so that the boiled tea will taste sweet.

Fifth, pay attention to the water temperature of brewing black tea. Making tea and boiling water requires a big fire, and it is advisable to have foam just after boiling. Make tea with this water, and the tea soup is delicious. Anhua black tea is brewed with boiling water of 100 degree, because the amount of tea used each time is large and the tea leaves are coarse and old. Sometimes in order to maintain and improve the water temperature, it is necessary to heat the tea set with boiling water before brewing, and pour the boiling water out of the pot after brewing. The pressed tea consumed by ethnic minorities requires higher water temperature, while brick tea is crushed and boiled. Because the aromatic substances in black tea can only be volatilized when the water temperature is high, if the water temperature of tea leaves is not "in place", it is impossible to make a cup of fragrant and delicious black tea.

Sixth, pay attention to the brewing time. The brewing time is based on the concentration of tea soup suitable for the taste of the drinker. Generally speaking, the brewing time is short, generally about 2 minutes, and the number of times of brewing black tea can reach 5-7 times. With the increase of brewing times, the brewing time should be appropriately extended. When brewing, it is best to pour a small amount of boiling water first, immerse the tea leaves, and then pour them to 70% to 80%, so that they can be drunk while hot. When you finish drinking about one-third of the tea soup in the cup, add boiling water for the second time, and brew it for the third time when you continue to drink one-third of the tea soup, so that the concentration of the tea soup before and after can be more uniform. Because Anhua black tea is mostly drunk in a small teapot, it takes a lot of tea and a short brewing time. The first bubble will be poured out within 1 min, and the brewing time will gradually increase from the second bubble to 15-30 seconds, so that the concentration of tea soup before and after is relatively uniform.

Quality characteristics of tea set In terms of color, fragrance, taste and shape, Anhua black tea should be drunk while it is hot. Generally, when the temperature of tea soup is about 50℃, such soup temperature is the best time to taste. It can also make full use of the effective components in tea, give full play to the efficacy of tea and improve the value of drinking tea. If a cup of black tea is not drunk in time after brewing, the aroma of tea will be lost for a long time, and the soup color and taste of tea will lose its flavor as time goes on. Therefore, Anhua black tea is best brewed and drunk now.

Psychological preparation for drinking Anhua black tea

The tasting of black tea is different from other teas, and the society's cognition of black tea obviously lags behind other teas. Bringing the feeling of drinking green tea, black tea and oolong tea into the drinking of black tea will bring great trouble.

To drink black tea objectively, besides the preparation of utensils and basic brewing skills, we should also be psychologically prepared.

First of all: not as refreshing as green tea. Friends who are used to drinking green tea may habitually compare it with green tea, because the raw materials of black tea are coarse and old, and its freshness can't be compared with green tea. If you want to compare with green tea, give up this idea here.

Secondly, it is not as red and fruity as black tea.

Third, its fragrance can't even compare with the publicity and overbearing of Oolong.

Fourth, it is not as quiet as yellow tea or white tea.

Compared with the raw materials used in the above kinds of tea, black tea is not exquisite, let alone exquisite. Moreover, the ways and methods of drinking are relatively extensive, and it is difficult for people who pursue exquisite life to enter the choice field of vision. It is precisely because it does not have the advantages or advantages of this kind of tea or that kind of tea, but it has the spirit and temperament of moderation and neutrality that other teas have.

Tasting black tea should be more reflected in caring for human nature and paying attention to culture. Therefore, the taste of black tea may require us to calm down, be considerate and aftertaste.

Health care function of Anhua black tea

First, help digestion, relieve greasy, and stomach.

Helping digestion and removing oil is the first major effect of Anhua black tea. Caffeine, vitamins, amino acids, phospholipids and so on. The fat in black tea helps the human body to digest and regulate metabolism, while caffeine stimulation can improve the secretion of threats. Thereby stimulating appetite and helping digestion. Black tea has a powerful function of relieving greasy and helping digestion, which is why ethnic minorities who eat beef and mutton especially like this kind of tea.

Second, supplement dietary nutrition.

Black tea is rich in nutrients, the most important of which are vitamins and minerals, as well as protein, amino acids and sugars. For the northwest residents who live on beef, mutton and cheese and lack vegetables and fruits in the municipal government, long-term introduction of black tea is an important source of essential minerals and various vitamins, so it is called the tea of life.

Third, reduce blood fat, lose weight, soften human blood vessels and prevent cardiovascular diseases.

Drinking tea can explain fat, prevent coagulation, promote fibrinogen dissolution, relax the wall of blood vessels, increase the effective diameter of blood vessels, and thus inhibit the formation of atherosclerotic plaques on the inner wall of aorta and coronary artery. Achieve the purpose of lowering blood pressure, softening blood vessels and preventing and treating cardiovascular diseases.

1990, the General Hospital of Chinese People's Liberation Army observed the hyperlipidemia of 55 veteran cadres. After taking black tea/kloc-for 0/80 days (3 grams per day), the blood lipid content and peroxide activity in 50 cases decreased obviously. Epidemiological investigation in Xinjiang, Inner Mongolia, Qinghai and other key consumption areas of Fuzhuan tea shows that long-term introduction of black tea has a good regulatory effect on blood lipid, blood sugar, blood pressure and arteriosclerosis, and has a good regulatory effect on weight and body shape.

Fourth, anti-oxidation, anti-aging and longevity.

Scientific research shows that under normal physiological conditions, free radicals in the human body are constantly produced and removed, in a state of balance. Black tea is not only rich in catechins, tea pigments, flavonoids, vitamin C, vitamin E, carotene and other antioxidant substances. It also contains a large number of trace elements with antioxidant effects such as zinc, manganese, copper and selenium.

Catechins, theaflavins, theanine and tea polysaccharides in black tea, especially compound flavonoids with high content, all have the function of scavenging free radicals, so they have the functions of antioxidation and delaying cell aging.

V. Anti-cancer and Anti-mutation

Since the late 1970s, scientists all over the world have found that tea or tea extract can inhibit the occurrence of various cancers. Qualcomm lump screening technology, the frontier technology of modern drug screening, was used by Hunan Agricultural University to screen the Qualcomm lump of tumor cell model SGC790 1 with black tea, which proved that black tea had obvious inhibitory effect on tumor cells.

Sixth, lower blood pressure.

Black tea has the effect of lowering blood pressure, which has long been reported in the medical field. In addition, caffeine and catechin in tea can soften blood vessels and lower blood pressure by dilating blood vessels. Professor Lou Fuqing and other authoritative experts have found that tea pigment has obvious effects of anticoagulation, promoting fibrinolysis, preventing platelet adhesion and aggregation, and inhibiting the proliferation of arterial smooth muscle cells. It can also significantly reduce triglyceride and low-density lipoprotein in serum of high-fat animals, increase high-density lipoprotein in serum, significantly inhibit ACE enzyme, and has antihypertensive effect.

Seven, improve sugar metabolism, reduce blood sugar, prevent and treat diabetes.

The content of tea polysaccharide in several kinds of tea was determined. The results showed that the content of tea polysaccharide in black tea was the highest, and its component activity was stronger than other teas. This is because fermented tea forms relatively short sugar chains and peptide chains under the action of glycosidase, protease and hydrolase, and short peptide chains are easier to be absorbed and have stronger biological activity, which may be one of the reasons why the hypoglycemic effect of fermented tea, especially black tea polysaccharide, is due to other teas.

Eight, sterilization, anti-inflammatory

Studies have shown that theaflavins are not only an effective free radical scavenger and antioxidant, but also have obvious antibacterial effects on Botox, Enterobacteriaceae, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus. In addition, theaflavins can inhibit the invasion of influenza virus, rotavirus and enterovirus to some extent.

Nine, diuretic detoxification, reduce the poison of alcohol and tobacco.

Tea diuresis, and can decompose some toxins in tobacco, especially can inhibit the impact of nicotine on human health.

Seven Taboos for Drinking Anhua Black Tea

When do you have tea? What kind of tea do you want? This is a problem that many tea lovers are very concerned about and good at. However, "I have heard of Taoism in order, and there are specialties in the art." Not all tea leaves can be judged by a unified standard, just like drinking black tea. Insiders pointed out that there are seven "can't drink" of black tea that deserve everyone's attention.

According to Ms. Huang, the person in charge of Anhua Black Tea Baishaxi Store in Qingyuan City, Guangdong Province, it is cold in winter and suitable for drinking warm tea. Black tea is one of them. This is because it is mild in nature, good at storing yang, generating heat to warm the stomach, supplementing dietary nutrition and enhancing the body's resistance. At the same time, the consumption of greasy food increases in winter, and black tea can scrape oil, promote digestion and relieve boredom. However, drinking black tea has many taboos.

Details are as follows:

1: Avoid drinking tea after meals. Tea (mainly green tea) contains a large amount of tannic acid, which can react with iron in food to generate new substances that are difficult to dissolve, which will cause iron deficiency in human body and even induce anemia over time. Therefore, the correct drinking time is: one hour after meals.

2: Avoid drinking tea with fever. Tea contains theophylline, which can raise body temperature. Drinking tea for patients with fever is tantamount to "adding fuel to the fire".

Patients with ulcer should avoid drinking tea. Caffeine in tea can promote gastric acid secretion, increase gastric acid concentration, induce ulcers and even perforation.

4: Avoid drinking tea during menstruation. Drinking tea during menstruation, especially strong tea, will induce or aggravate menstrual syndrome.

5: Avoid drinking new tea. Fresh tea has a short storage time and contains more unoxidized polyphenols, aldehydes and alcohols, which has a strong stimulating effect on human gastrointestinal mucosa and is easy to induce stomach diseases. Therefore, drink less black tea and avoid new tea that has been stored for less than half a month.

6: Avoid drinking tea all over your body. Tea is polluted by harmful substances such as pesticides during planting and processing, and there are always some residues on the surface of tea. Therefore, the first tea has a washing function and should be discarded.

7: Avoid drinking tea on an empty stomach. Drinking tea on an empty stomach will dilute gastric juice and reduce digestive function. At the same time, the high water absorption rate can make a large number of bad components in tea enter the blood, thus causing dizziness, palpitation, weakness of hands and feet and other symptoms.

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