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. In the Tang Dynasty, Lu Tong's Seven Bowls of Tea Songs also gave a very vivid description of tea: "One bowl moistens the throat, two bowls are lonely and boring, and three bowls are boring, but there are only five thousand volumes of words. Four bowls of sweat, life is not smooth, scattered to the pores. Five bowls of bones and muscles are clear, and six bowls are immortal. I can't eat seven bowls, but I feel the wind blowing under my arm. " Tea medicine is closely related to tea culture and the treatment of traditional Chinese medicine, and both tea culture and traditional Chinese medicine 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). However, in modern customs, the term "tea medicine" is limited to preparations containing tea in the prescription. Because tea has many functions, it can prevent and treat many diseases of women and children at home and abroad, so tea is not only a medicine, but also an end, as Chen Zangqi emphasized in the Tang Dynasty: "Tea is a medicine for all diseases." Tea not only has therapeutic effect on many diseases, but also has good effects of prolonging life, resisting aging and strengthening body. Twenty-three effects of tea (1) Sleep less (2) Calm the nerves (3) Improve eyesight (4) Clear the brain (5) Quench thirst and produce fluid (6) Clear away heat (7) Relieve summer heat (8) Detoxification (9) Promote digestion (10) sober up (10) Relaxation (15), dysentery (16), phlegm (17), expelling wind to relieve exterior syndrome (18), healthy teeth (19), heartache (20), sores and fistula (20). "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."

Pyrene index mg/ Kg Pb ≤5 Cu ≤60 BHC) ≤0.2 DDT) ≤0.2 dicofol ≤0. 1 fenvalerate ≤ 0. 1 bifenthrin) ≤5 cypermethrin) ≤0.5 deltamethrin ≤5 methamidophos ≤ 0./kl 1 quantile) ≤0.5 quintile) ≤0.2 Scientists found >:> Tea boiled in pot has more obvious anti-cancer effect. Scientists have found that making tea 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. Researchers at the lovett Institute in Aberdeen found that the concentration of antioxidants peaked when tea was boiled in a pot for 5 minutes. Antioxidants can absorb harmful free radicals related to cancer and heart disease. Scientists asked some participants to drink tea brewed in a pot for 10 minutes, and then tested their blood polyphenols (antioxidants naturally produced by plants). They found that those who drank tea brewed for 5 minutes had 60% higher antioxidant levels in their blood than those who drank tea brewed for 10 minutes. The difference of antioxidant level between tea brewed for 3 minutes and 5 minutes is 30%. After drinking tea brewed in a pot for 5 minutes for one hour, the level of antioxidants in the blood increased by 45%. Brewing tea leaves in a pot for a longer time did not produce more beneficial ingredients. They also found that adding milk to tea did not affect the antioxidant components of tea. Health care: Black tea can help digestion, stimulate appetite, induce diuresis, eliminate edema and enhance myocardial function. 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.

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. 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 kinds of 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. According to the investigation, the word "tea" first appeared in "Bai Yin Master Monument" and "Huaihui Monument", about the middle of the Tang Dynasty, from 806 to 820 AD. Before that, "tea" was expressed 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. As a beverage, tea has spread to ethnic minority areas in the northwest 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. Pu 'er tea is a unique local famous tea in Yunnan, which has been formed since ancient times. It consists of two series of Yunnan big-leaf sun-dried green tea and its reprocessing: raw tea directly reprocessed into finished products and cooked tea reprocessed after artificial rapid fermentation, as well as loose tea and pressed tea shapes; After the finished product, the natural aging process is continued, which has the unique quality that the older it is, the more fragrant it is. Pu 'er tea is made of fresh leaves of Yunnan big leaf species, also called Pu 'er loose tea. Its appearance is thick, its color is moist or brownish red, commonly known as pig liver color. It tastes mellow and sweet, has a unique old fragrance, and has the reputation of "beauty tea"

Tea has a shelf life, but it is related to the variety of tea, and the shelf life of different teas is different. For example, Pu 'er tea in Yunnan and brick tea of ethnic minorities are well aged and the shelf life can reach 10 to 20 years. Another example is Wuyi rock tea, which is mellow every other year; Black tea in Hunan, Fuzhuan tea in Hubei and Liubao tea in Guangxi will not deteriorate and even improve the quality of tea as long as they are stored properly. Fresh is better for ordinary tea. Such as green tea, the shelf life at room temperature is generally about one year. But the main factors affecting the quality of tea are temperature, light and humidity. If these factors are reduced or eliminated by correct storage methods, the quality of tea can be guaranteed for a long time. To judge whether the tea has expired, there are mainly the following aspects: (1) to see whether it is moldy or stale; Will green tea turn red and soup turn brown and dark? The concentration, astringency and freshness of the taste are reduced, and the shelf life on the package depends on it. If it is bulk tea, it is best not to drink it for more than 18 months. The tea we buy is basically packaged in 7 grams per bubble. This way of tea packaging adopts vacuum compression packaging. If this is the case, pack it in an outer can. If you will finish eating it in the near future (within 20 days), you just need to keep it in a cool place to avoid light. If you want to achieve the best effect and the longest time limit, it is recommended to keep it fresh in a quick-freezing box at MINUS 5 degrees, which can achieve the best effect.

The significance and research field of tea deep processing refers to the production of tea-containing products with fresh leaves and finished tea as raw materials, or with tea and waste products from tea factories as raw materials. Tea-containing products may take tea as the main body or other substances as the main body.

Significance of tea deep processing

First, make full use of tea resources. Many low-grade teas, tea scraps and tea wastes have no direct market outlet, but there are plenty of available resources. Through deep processing, we can make full use of these resources to benefit mankind, and enterprises can also get economic benefits from them. The second is to enrich the market products. Tea is certainly a good thing, but people are no longer satisfied with the product form that tea is just "dry leaves", and people need rich tea products. The third is to open up new functions. Many functions or effects of tea can not be utilized by traditional brewing methods. Through deep processing of tea, these functions can be used purposefully. At the same time, it also cooperates with other substances for deep processing and plays a greater role.

tea deep processing technology

According to Tea Deep Processing Technology, tea deep processing technology can be roughly divided into four aspects or categories, namely: mechanical processing, physical processing, chemical and biochemical processing, and comprehensive technical processing. Mechanical processing of tea leaves: this refers to the processing method that does not change the basic essence of tea leaves, and its characteristic is to change only the external forms of tea leaves, such as appearance, shape and size, so as to facilitate storage, brewing, compliance with hygiene standards and beauty. Teabag is a typical product of tea mechanical processing. Physical processing of tea: its typical products are instant tea, canned tea (that is, drinking tea) and brewed tea (making tea). This changes the shape of tea, and the finished product is no longer a "leaf" package. Chemical and biochemical processing: refers to the formation of products with certain functions by chemical or biochemical methods. It is characterized by separating and purifying some special components in tea from tea raw materials for utilization, or changing the essence of tea to make products. Such as tea pigments, vitamins and preservatives. Tea comprehensive technology processing: refers to the comprehensive utilization of the above technologies to make tea-containing products. At present, the main technical means are: tea medicine processing, tea food processing, tea fermentation engineering and so on.

Teach you to choose the tea that suits you.

Generally speaking, some patients and pregnant women should not drink tea, even ordinary people should have a choice when drinking tea. Because people have different constitutions such as gender, age, region, fatness, cold and heat, deficiency and excess, some people are not suitable for drinking tea. So drinking tea varies from person to person.

Drink tea according to one's personal constitution.

Choosing tea according to physique is one of the important basic skills of tea ceremony health preservation. From the point of view of tea planting area, there are differences between southeast and northwest, cold, hot and warm, and different brewing techniques. Strictly speaking, not all teas are good for health. We often see that some people drink Longjing tea or scented tea, go to the toilet very hard and have severe diarrhea, so they stop drinking tea. Some people will be constipated after drinking tea; Some people are hungry after drinking tea; Some people can't sleep all night as soon as they drink tea; Some people's blood pressure will rise after drinking tea; Some people will get drunk when drinking tea, and there will be strange phenomena such as palpitation, dizziness, weakness of limbs, stomach discomfort, instability and hunger. Therefore, we should pay attention to the aftercare of tea drinkers. The causes of tea drunkenness are nothing more than drinking tea on an empty stomach, hypoglycemia or allergy to aminophylline, excessive fatigue or excessive excitement. Under normal circumstances, eating some fruit or sugar water properly, or letting patients have a rest and temporarily stopping drinking tea, will help the recovery of drunken patients. People's body is tall and thin, people's personality is soft and rigid, people's spirit is deep and high, and people's innate endowment is strong and weak, which should be treated differently. Generally speaking, fat people have more phlegm and dampness, more fear of cold and more depression of qi; Thin people have more fire, more damp heat and more yin deficiency. Southerners are full of fire, and their constitutions tend to be yin deficiency and damp heat; People in the north are cold, and their constitutions tend to be yang deficiency and phlegm dampness. In terms of lifestyle, smokers tend to be damp-heat, yin fire and phlegm-dampness; Alcoholics tend to have yin deficiency and yang hyperactivity, and the lower jiao is damp and hot. Professionally, intellectuals and office workers are relatively quiet and inactive, so they are more external and internal physically; Manual workers, on the other hand, are active and quiet, so there is weakness outside and reality inside. In terms of drinking tea, some people should pay attention to it and prefer a certain kind of tea, so that under the influence of long-term drinking habits, their physique will also change. Some people never drink tea. When they first started drinking tea, they should be light in quantity and soft in quality, and choose a more peaceful period in tea drinking time. The choice of tea should vary from person to person, and we should also pay attention to the different States of the human body. Adolescent sexual development, mainly green tea; Girls in the menstrual period, female menopause, uneasy mood, drink scented tea to soothe the liver and relieve depression, regulate qi and regulate menstruation; Women postpartum and manual workers should use black tea; Green tea is suitable for mental workers; Old people with yin deficiency of liver and kidney or yin and yang deficiency can drink black tea. In terms of the combination and drinking of medicinal tea, intellectuals and working people can drink flowers or leafy plants with slightly softer taste, slower efficacy and more fragrant smell; And heavy manual workers, such as porters and construction workers, are suitable for drinking rattan tea with strong medicinal properties.

Edit the paragraph about buying tea.

It is not easy to buy tea. If you want to get good tea, you need to master a lot of knowledge, such as the grade standard, price, market, evaluation and inspection methods of various teas. The quality of tea is mainly identified from four aspects: color, fragrance, taste and shape, but for ordinary tea drinkers, when buying tea, they can only look at the shape and color of dry tea and smell the fragrance of dry tea, which increases the difficulty of judging the quality of tea. Here is a rough introduction to the method of identifying dry tea. The appearance of dry tea is mainly seen from five aspects, namely tenderness, rope, color, broken and clean. 1. Tenderness is the basic factor to determine the quality. The so-called "dry appearance, wet ass" means tenderness. Generally, tea with good tenderness is easy to meet the appearance requirements of this kind of tea (such as "light, flat, flat and straight" in Longjing). In addition, it can also be identified from the presence or absence of tea seedlings. Good pre-seedlings and white hair shows show that they are tender and well-made. If the tenderness of raw materials is poor, no matter how good the workmanship is, there will be no white hairs on the sharp seedlings and tea strips. But tenderness can't be judged only by the number of fine hairs, because the specific requirements of various teas are different. For example, the high-quality Lion Peak Longjing is fluff-free. Moreover, fuzz is easy to fake and operate by hand. The tenderness of bud leaves is judged by fluff, which is only applicable to "fluff" teas such as Mao Feng, Maojian and Yinzhen. What needs to be mentioned here is that the most tender fresh leaves should also sprout, and it is not appropriate to pick the bud heart unilaterally. Because the bud nucleus is an imperfect part, its content is not comprehensive, especially the chlorophyll content is very low. Therefore, tea should not only be made into buds in pursuit of tenderness. 2. Stripes are certain shapes and specifications of various tea sets, such as fried green strips, round pearl tea, flat Longjing tea, and granular red broken tea. Generally, long strip tea is elastic, straight, strong, thin, round, flat, light and heavy; Round tea depends on the elasticity, uniformity, weight and ethereal degree of particles; Flat tea to see if it is smooth and meets the specifications. Generally speaking, the rope is tight, heavy, round (except flat tea) and straight, indicating that the raw materials are tender, the workmanship is good and the quality is excellent; If the appearance is loose, flat (except flat tea), broken, smoky and burnt, it means that the raw materials are old, the workmanship is poor and the quality is poor. Take the standard of Hangzhou green tea as an example: Grade I, Grade II, Grade III, Grade IV, Grade V, Grade VI, fine grain, fine grain, compact grain, compact grain and slightly loose grain. 3. The color of colored tea is closely related to the tenderness of raw materials and processing technology. All kinds of tea have certain color requirements, such as black tea, green tea, oolong tea and black tea. However, no matter what kind of tea, good tea requires consistent color, bright luster, oily and fresh. If the colors are different, the shades are different and dull, it means that the raw materials are old and tender, the workmanship is poor and the quality is poor. The color of tea also has a great relationship with the origin and season of tea trees. Such as alpine green tea, the color is green and yellowish, fresh and bright; Low camellia or flat tea is dark green and shiny. In the process of making tea, due to improper technology, the color often deteriorates. When buying tea, you should judge according to the specific tea you buy. For example, Longjing, the best Shifeng Longjing, had natural brown rice color and light yellow tea before the Ming Dynasty. This is a major feature of Shifeng Longjing, which is obviously different from other Longjing in color. Because the price of Shifeng Longjing is extremely high, tea farmers will create this color to pretend to be Shifeng Longjing. The method is to fry the tea a little more to make the leaves yellow. The difference between true and false lies in that the real lion peak is symmetrical, bright and clean, light yellow and light green, with a faint fragrance in the tea fragrance; The fake lion peak angle is loose and empty, the hair is rough and yellow, and the tea smells like fried soybeans. It's really hard to judge without many comparisons. But once brewed, the difference is very obvious. The over-fried fake lion peak is not as rich and tender as Longjing. 4. The whole crushing is the shape and crushing degree of tea, and the uniformity is the best, followed by crushing. The standard tea tasting is to put the tea in a plate (usually made of wood), so that the tea can be layered in turn according to its shape, size, weight, thickness and crushing degree under the action of rotating force. Among them, the thick ones are at the top, the tight ones are concentrated in the middle, and the broken ones are deposited at the bottom. All kinds of tea, medium-grade tea is the best. The upper layer is generally thick and old leaves, with light taste and light water color; There are many broken teas at the lower level, and the taste is often too strong after brewing, and the soup is darker. 5. The purity mainly depends on whether there is camellia oleifera. , tea stalks, tea powder, tea seeds and the amount of inclusions such as bamboo chips, sawdust, lime and sand mixed in the production process. Tea with good purity does not contain any inclusions. In addition, it can also be identified by the dry aroma of tea. No matter what kind of tea, there must be no peculiar smell. Every kind of tea has a specific aroma, and the dry aroma and wet aroma are also different, depending on the specific situation. Green gas, burnt smoke and cooked stuffy smell are not desirable. It is the taste, aroma and color of the brewed tea soup that is the easiest to judge the quality of tea. So if you can, try making tea. If you have a special preference for a certain kind of tea, you'd better find some information about this kind of tea, accurately understand its color, fragrance and shape characteristics, and compare the tea you buy every time, so that if you have more times, you will easily get to the point quickly. Domestic tea varieties are loaded, and non-professionals are unlikely to judge the quality of each kind of tea, just choosing what they like. Generally speaking, locally produced tea is pure, but the quality of tea is different due to the difference of tea making technology.

Without scientific instruments and methods, the quality of tea can be evaluated by color, aroma and shape. Using these four aspects to evaluate the quality of tea is usually identified by looking, smelling, touching and tasting. That is, look at the appearance, look at the color, smell the aroma, touch the bones and taste the soup. ① Color-Different teas have different color characteristics. Fried green tea should be yellow-green, baked green should be dark green, steamed green should be emerald green, and Longjing should be bright green with a slight beige color. If the color of green tea is dark and dark brown, the quality must be poor. The vapor color of green tea should be light green or yellowish green, clear and bright; If it is dark yellow or turbid, it is definitely not good tea. Black tea should be black and glossy, and the soup should be red and bright. Some top-grade Kung Fu black tea can form a yellow oil ring around the teacup, commonly known as "golden ring"; If the soup is dark and turbid, it must be inferior black tea. Oolong tea should be green, brown and shiny. 2 aroma-all kinds of teas have their own fragrance, such as scented green tea, top-grade green tea with orchid fragrance and chestnut fragrance, and black tea with fragrance, sweetness or floral fragrance; Oolong tea is cooked in Momoka and other places. If the aroma is low, it is classified as inferior tea; Old tea is old; Deteriorated tea leaves have bad smells such as mildew. Even Kuding tea smells natural. Scented tea attracts tea customers with its rich fragrance. (3) Taste-or the taste of tea. The taste of tea itself consists of bitter, astringent, sweet, fresh and sour ingredients. If the proportion of ingredients is appropriate, the taste will be fresh, mellow and delicious. Meanwhile, different teas have different tastes. The first taste of superior green tea has its bitterness, but the aftertaste is rich and mellow, which makes your mouth full of saliva. Rough and inferior Chaze is tasteless and even has a dull mouth and tongue. Excellent black tea with rich, strong and fresh taste; Low-grade black tea is tasteless. Kuding tea is bitter to eat in the mouth, but sweet to drink. ④ Appearance-The quality of tea can be judged from the appearance of tea, because the quality of tea is directly related to the fresh leaves picked by tea, and also related to the tea making, which is reflected in the appearance of tea. For example, good Longjing tea, smooth and straight, looks like a bowl nail; Good pearl tea has round, compact and uniform particles; Good kung fu black tea is tight, and the red broken tea particles are neat and uniform; Good Maofeng tea, more buds, more buds, and so on. If the rope is loose, the particles are loose, the leaves are rough and the bones are light, it is not good tea. How to identify the quality of tea? Five of the nine indicators: crushing, color, tenderness, strip shape and cleanliness; Endoplasmic four items: soup color, aroma, taste and leaf bottom.

The newer the new tea, the better. Improper drinking can easily hurt the stomach. Because new tea has just been picked, it has a short storage time and contains more unoxidized polyphenols, aldehydes and alcohols, which has little effect on healthy people. But for patients with poor gastrointestinal function, especially those with chronic gastrointestinal inflammation, these substances will stimulate gastrointestinal mucosa, and people with poor gastrointestinal function are more likely to induce stomach diseases. Therefore, it is not advisable to drink more new tea, and do not drink new tea that has been stored for less than half a month. In addition, new tea also contains more caffeine, active alkaloids and various aromatic substances, which will also excite people's central nervous system. Patients with neurasthenia and cardiovascular and cerebrovascular diseases should drink it in moderation, not before going to bed or on an empty stomach. Medical scientists have conducted tea drinking experiments in hot summer days: measuring the skin temperature with infrared temperature recorder, it is found that eating cold drinks can only cool people's lips, but can not spread the local temperature difference to the whole body, and will be quickly balanced by body temperature; After drinking hot tea for 9 minutes, the whole body skin temperature can gradually drop 1-2℃ for 20 minutes. Although it gradually returned to its original temperature, people still felt cool, light and comfortable. The correct way is to leave it for half a month before using it.

1, lily bath (cup washing): wash the tea set with boiling water; 2. Guanyin enters the palace (tea): Tieguanyin is put into the tea set, and the amount of tea is about two-fifths of the capacity of the tea set; 3, hanging pot high (tea): raise the boiling water into the teapot or cover the lid to turn the tea leaves. 4, spring breeze stroke (scraping foam): use the pot cover or pot cover to gently scrape off the white foam floating on it to make it fresh and clean; 5. Guan Gong's tour of the city (pouring tea): pour the tea soaked for one or two minutes into the juxtaposed teacups in turn; 6. Han Xin ordered soldiers (tea): When the tea leaves are poured a little, they should be evenly dropped into each teacup bit by bit; 7. Appreciate the color of the soup (see the tea): Observe the color of the tea in the cup; 8. Lu Ganlin (drinking tea): Take a sip of hot tea, smell it first, then taste it, smell it while drinking, and then drink it gently. Although you don't drink much, you can leave fragrance on your teeth and cheeks, and it is only sweet at the end, refreshing and interesting;

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. Myth: "Tea bag cures all diseases". Some people think that tea is not only a safe drink, but also a good medicine for treating diseases. As we all know, for some patients, it is not advisable to drink tea, especially strong tea. Caffeine in strong tea can make people excited, insomnia and increase metabolic rate, which is not conducive to rest; It can also accelerate the heartbeat of patients with hypertension, coronary heart disease and nephropathy. Even arrhythmia and frequent urination will increase the burden on the heart and kidneys. In addition, caffeine can stimulate gastrointestinal secretion, which is not conducive to the healing of ulcer disease; Tannin in tea has astringent effect, which can slow down intestinal peristalsis and aggravate constipation.

Bud leaves of Camellia sinensis, a woody plant of Theaceae. Also known as bitter tea, tea, tea, preserved tea, tea bud, bud tea and fine tea. It is cultivated in the Yangtze River valley and all parts of southern China. In spring, summer and autumn, it is better to harvest young leaves around Qingming Festival. In addition to fresh use, tea leaves are generally processed and refined for later use. There are many kinds of tea, generally green tea, black tea, green tea and so on. From the origin, there are Longjing, Tieguanyin, Qi Hong, Pu 'er tea, Biluochun, Xinyang Maojian tea, Xiangpiqing, Qiqiang tea, Wuyun tea, Oolong tea and other famous teas with different flavors and characteristics. [Description] It tastes slightly bitter and sweet. It can clear the brain, wake up, relieve polydipsia, induce diuresis, promote digestion and detoxify. [Reference] Contains caffeine, theophylline, cocoa bean alkali, xanthine, carotene, vitamins B2 and C, amino acids, tannins, volatile oils, triterpenoid saponins, flavonoids and polysaccharides. Caffeine is mostly combined with tannins in tea, especially in young leaves in spring. After tea fermentation, the proportion of free caffeine can be increased. [Usage] Used for wind-heat attack and dizziness; Heat and thirst, or excessive drinking; Have a good sleep, you will be exhausted. It is not suitable for those with short and red urine, or those with edema and less urine; Accumulation of greasy food and indigestion; Damp-heat diarrhea In addition, it can also be used for people who take metal salts or alkaloids by mistake and do not absorb them. [Usage] Making tea, decocting soup, grinding powder, etc. [Note] Blind people should not take it.