Source: Chinese tea time: 2005- 10-23 Reading: 139 times.
Features:
Yellow tea is a slightly fermented grain, and its processing technology is similar to that of green tea, except that a "yellow blocking" process is added before or after the drying process to promote partial oxidation of polyphenols, chlorophyll and other substances.
Category:
Junshan silver needle, Mengding yellow bud, Huoshan yellow bud, etc.
Tea set:
It is best to use a glass or cover a bowl, especially to soak Junshan silver needle in the glass. You can appreciate that tea leaves are like a group of bamboo shoots that break through the ground, slowly rising and falling, overlapping green and green, and there is a wonderful spectacle of "three ups and three downs".
Tea dosage:
Put a quarter of tea according to the capacity of the tea-making tool.
Water temperature:
Eighty-five degrees centigrade
Brewing time:
The first bubble: 30 seconds
The second bubble: 60 seconds
The third bubble: two minutes
Health care function:
Refreshing the brain, relieving fatigue, promoting digestion and resolving stagnation, etc.
Chinese tea art-pressed tea
Source: Chinese tea time: 2005- 10-23 Reading: 109 times.
Features:
Compressed tea is mainly made of black tea and old green tea, which are sterilized and dried by high-pressure steam, and made into various shapes of finished tea, including black brick tea, green brick tea, flower brick tea, healthy brick tea, Jinjian tea, square teabag, Liubao tea and so on. There is also a group tea pressed with sun-baked green tea. Cake tea, pressed tea, Tuo tea, Pu 'er square tea, rice brick tea pressed by black tea slices. Most pressed teas belong to fully fermented teas. The longer the time, the more mellow the taste, the deeper the soup color and the smoother the taste.
Category:
Yunnan Pu 'er, Sichuan Tuocha, Guangxi Lao Lu 'an and so on.
Tea making equipment:
It is more suitable to brew with a covered bowl, because it has a long storage time and it is convenient and effective to make tea with a covered bowl. Prepare a teapot and put on the filtered tea to drink.
Tea quantity:
Put a quarter or a fifth of the tea leaves according to the amount of the bowl.
Brewing method:
Cover the bowl and put the tea leaves in. Then, use 100 degree boiling water to rush into the bowl and let the tea leaves tumble. When the foam overflows, brush it off with the bowl cover. Pour water and wash tea for it.
Soaking time:
First soaking: five seconds (filter the fallen water into the spare teapot, which can be used as a fair pot and make the soup mellow and smooth. )
The second bubble: ten seconds
The third bubble: twenty seconds
Health care function:
It has the effects of promoting fluid production, quenching thirst, promoting digestion, resolving phlegm and toxic materials, sobering up, removing greasy food, harmonizing stomach, clearing heat and eliminating dampness.
Chinese tea art-black tea
Source: Chinese tea time: 2005- 10-23 Reading: 174 times.
Features: It belongs to fully fermented tea, with bright red soup, fragrant smell and sweet and smooth entrance.
Category: Anhui Qimen Black Tea, Yunnan Dianhong, Yingde Black Tea.
Tea consumption: put one fifth of tea according to the amount of bowl cover.
Water temperature: 100℃.
Brewing time: the first bubble: 20 seconds
The second bubble: one minute
The third bubble: three minutes
Health care function: warming spleen and stomach, resolving food stagnation, eliminating dampness and resolving phlegm, and promoting digestion.
Chinese tea art-scented tea (scented tea)
Source: Chinese tea time: 2005- 10-23 Reading: 83 times.
Features: Fragrant tea is made from natural floral fragrance, which makes tea absorb floral fragrance. Generally, green tea is fumigated many times.
All right. After drinking, refresh your mind and relieve sulking.
Category: jasmine tea, rose tea, osmanthus tea, etc.
Tea consumption: put one tenth of the tea according to the amount of the bowl cover.
Water temperature: 90 degrees Celsius to 95 degrees Celsius
Brewing time: the first bubble: ten seconds
The second bubble: twenty seconds
The third bubble: forty seconds
Health care functions: anti-inflammatory, detoxicating, promoting fluid production to quench thirst, refreshing mind, relieving fatigue, promoting diuresis and reducing fire.
Chinese tea art-white tea
Source: Chinese tea time: 2005- 10-23 Reading: 72 times.
Characteristics: It belongs to micro-fermented tea, with white fluff, white and green color and light and mellow soup color.
Variety: Bai Mudan, Fujian, Yinzhen, Bai Hao, etc.
Tea consumption: put one third of tea according to the amount of bowl cover.
Water temperature: 85 degrees Celsius to 95 degrees Celsius
Brewing time: the first bubble: one minute
The second bubble: two minutes
The third bubble: four minutes
Health care functions: natural cooling, clearing away heat and reducing fire, curing measles, refreshing and promoting digestion, etc. It is often full of fire.
People can drink it often.
Chinese tea art-green tea
Source: Chinese tea time: 2005- 10-23 Reading: 1 15 times.
Features: Non-fermented tea, with mung bean fragrance, green color and mellow taste.
Species: West Lake Longjing, Dongting Biluochun, Taiping Monkey Kui, Huangshan Mao Feng, etc.
Tea consumption: put one tenth of the tea according to the amount of the bowl cover.
Author: u _ ter 2006-1-26 reply to this speech at 20: 00.
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2 the turn of Chinese tea art
Water temperature: 80℃ to 85℃
Brewing time: the first bubble: one minute
The second bubble: two minutes
The third bubble: three minutes
The fourth bubble: four minutes
Health care function: promoting the production of body fluid to quench thirst, refreshing the brain, promoting digestion and resolving phlegm, diminishing inflammation and promoting diuresis. It is effective for upper respiratory tract infectious diseases and digestive tract diseases.
Diseases and acute infectious hepatitis have preventive and therapeutic effects.
Chinese Tea-Green Tea (Oolong Tea)
Source: Chinese tea time: 2005- 10-23 Reading: 88 times.
Features: Not only the fragrance of green tea, but also the mellow and natural floral fragrance of black tea. It has strong sweetness and unique charm after drinking.
Taste. The soup is yellow and red.
Species: Wuyishan Dahongpao, Fujian Tieguanyin, Guangdong Phoenix Danzong, Taiwan Frozen Top Oolong.
Tea consumption: put one-third of tea according to the amount of teapot.
Water temperature: 100℃.
Brewing time: the first bubble: five seconds
The second bubble: ten seconds
The third bubble: fifteen seconds
The fourth bubble: 30 seconds
Fifth bubble: 60 seconds (warm bubble)
Health care functions: refreshing, resolving food stagnation, relieving alcohol and tobacco poisoning, diuresis, reducing blood fat, helping digestion, losing weight, warming but not hot.
Has the effects of hurting stomach, preventing cardiovascular sclerosis and inhibiting the proliferation of cancer cells.
Boiling water:
If you have good water, you must boil it properly to make good tea.
The ancients used cake tea and group tea to drink tea, which needed to be boiled, but the tea had to be boiled first, so they were very experienced in mastering the temperature and distinguishing the color of the soup. In the Ming dynasty, with the emergence of fried green tea, boiled tea was gradually replaced by tea. In Tea Theory written by Tu Long in the Ming Dynasty, it is recorded that "making tea is a folk custom, and buying tea with superior tea leaves and cooking soup for the order is called a treasure". To cook tea well, it is necessary not only not to smell in the process of boiling water, but also to master the temperature and distinguish the boiling degree of water. Too old or too tender boiling water will affect the effect of making tea. Lu Yu pointed out in "The Boiling of the Five Classics of Tea": "It boils like a fish's eye, with a slight sound, which is boiling; The edge is like a spring bead, which is two boiling points; Make waves and drum waves, let three people boil. It has been served, and the water is old and can't be eaten. "
Chinese Tea Art —— Tea drinking custom of some ethnic minorities in China.
Source: 2005- 10-2 1 read 463 times.
Tibetans drink butter tea every day. Its method is to boil brick tea with water into thick juice, pour it into butter tea barrel, add butter and salt, stir-fry it up and down for dozens of times until it is evenly mixed, and then pour it into the pot for heating.
Uighurs like butter milk tea. Butter is extracted from milk and goat's milk and is nutritious. Butter and other condiments can be added to tea to make buttered tea with rich flavor.
Miao people make camellia oleifera by frying corn, broad beans, sesame seeds and potato chips in equal parts and frying them in tea. When eating, the tea leaves are cooked in a pot, then the above food is put into a bowl, the tea leaves are washed, and salt, garlic and pepper are added. Camellia oleifera has a strong aroma and a refreshing effect.
White fried tea is the best. Its production method is: put green tea in a hot casserole, shake it and bake it until it is crisp and slightly Huang Shi, pour a little boiling water into the casserole, and all the tea leaves will foam, and then pour boiling water later. The tea soup is amber, crystal clear and fragrant.
Due to China's vast territory and numerous ethnic groups, different regions and ethnic groups have different ways of drinking tea. For example, Yi people like to drink "salt tea", Dong people like to drink "boiled oil tea", Tujia people like to drink "oil tea soup" and so on, forming a colorful tea drinking fashion.
The Origin of Tea Drinking in China
Source: China Tea Network Time: September 2005-1 1 Reading: 485 times.
Shennong has a crystal belly, which turns into a tea tree. There are different opinions about the origin of tea drinking in China: some people think it originated in ancient times, while others think it originated in the Zhou Dynasty, Qin and Han Dynasties, Three Kingdoms, Southern and Northern Dynasties and Tang Dynasty. The main reason for the disagreement is that there was no word "tea" before the Tang Dynasty, and it was not until Lu Yu, the author of the Book of Tea, that the word "tea" was recorded. Others are said to have originated in Shennong and Qin and Han Dynasties.
Shennong said
According to Lu Yu's tea classics, "tea is a drink, which originated from Shennong", and China's view that tea drinking originated from Shennong also derived different views from folklore. Some people think that tea was discovered by Shennong when he was boiling water in a large pot outside the field. The boiled water is yellowish in color, which can quench your thirst and refresh yourself. According to Shennong's past experience of tasting herbal medicine, it was found that it was a kind of medicine. This is the most common statement about the origin of tea drinking in China.
Another way of saying it is to attach it to pronunciation. It is said that Shennong has a crystal belly, and it can be seen from the appearance that food crawls in the gastrointestinal tract. When he tasted tea, he found that tea flowed everywhere in his stomach and the gastrointestinal tract was washed clean. So Shennong called this plant "tea" and then changed it into the word "tea", which became the origin of tea.
Qin-Han theory
The earliest and more reliable data of tea science is from the Han Dynasty, based on the contract written by Wang Bao. This article was written on the fifteenth day of the first month in the third year of Emperor Xuandi (59 BC). It is the most important document in the history of tea science before the Tea Classics, and the ink in it illustrates the development of tea culture at that time.
The exhibition status is as follows: there are guests in the room. Take a jar and hold it tightly. Draw water. Hello. Wash the whole box of cups. Pull garlic in the garden. Cut chicken breast with sauce. Establish meat and taro. It's hard to catch. There is everything you need to make tea. Feeding has covered up hiding. There are trees behind the house. When cut into boats. Go up to Jiangzhou. Go to the frying master. Ask government officials for money. Push spinning failure. Silly keyhole pavilion. Buy a seat and go back and forth. We should work for the interests of women. Sell it in a small market. Return to the capital. Open the bypass. Penny sells geese. Wuyang buys tea. Young's pool bears the load. Gather in the city. Be careful to protect thieves. It can be seen from the article that tea has become a part of the social diet at that time, and it is a rare thing to treat guests with courtesy, which shows the importance of tea in the social status at that time.