Beef itself is a hot food, so is black tea. Adding black tea will make it more spicy. Beef and green tea are complementary in nutrition, and green tea can also reduce blood fat. Green tea is cool and moderately nutritious with beef. Adding two hawthorn fruits will make beef tender and perishable, and increase freshness and taste.

Without fermentation, green tea retains the natural substances of fresh leaves, and contains many nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids and vitamins. These natural nutrients in green tea have special effects of anti-aging, anti-cancer, sterilization and anti-inflammation, which are beyond the reach of other teas. Green tea is a kind of tea made from suitable new shoots of tea trees through typical technological processes such as enzyme fixation, rolling and drying.

Green tea soup tastes cold. When tasting tea soup, you should sip it slowly, so that the tea soup can fully contact with the taste buds of your tongue and experience the charm of famous green tea. At this time, the tongue and nose can be used together, and the aroma of green tea can be tasted from the tea soup, which is refreshing. This means that once the tea leaves are opened, the fresh taste of tea and the fragrance of green tea are emphasized. When the green tea soup in the cup is still one-third of the water (it is not suitable to drink it all at once), adding boiling water means that the second green tea is opened.

If you soak in the famous green tea with rich tea leaves, the second green tea soup will be very strong, the tongue will be very sweet after drinking, and the aftertaste will be endless, leaving fragrance on your teeth and cheeks and making you feel comfortable. Drink it for three times, the taste of tea is generally weak, and drinking it with water will be tasteless.