Green tea is not fermented, and it is the most abundant and widely consumed tea in China. It is characterized by clear soup and green leaves.

Green tea is the main tea in China, with the highest yield among the six primary teas, with an annual output of about 400,000 tons. Green tea has the widest producing area, distributed in Zhejiang, Anhui, Jiangxi, Jiangsu, Sichuan, Hunan, Hubei, Guangxi, Fujian, Guizhou and other tea areas.

Hangzhou Longjing, Huangshan Mao Feng, Dongting Biluochun, Lushan Wu Yun, Xinyang Maojian, Emei Zhuyeqing, Luan Guapian, Ancient Bamboo Purple Bamboo Shoots, Jiangshan Green Peony, Taiping Monkey Kui, Golden Award Huiming, Laozhu Dafang, Enshi Yulu, Mengding Gan Lu, Jianchun Tea and Xiuning Songmeng all belong to the category of green tea.

Green tea is made by deactivating fresh leaves at high temperature, killing various oxidases, keeping tea green, and then rolling and drying. Clear soup and green leaves are the common characteristics of green tea quality.

Edit this paragraph 2, green tea varieties.

Green tea, also called unfermented tea. Tea is made from proper tea shoots through typical technological processes, such as enzyme fixation, rolling and drying. Its dry tea color, brewed tea soup and leaf bottom are mainly green, hence the name.

The characteristic of green tea is that it retains more natural substances in fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves and about 50% of chlorophyll, and the loss of vitamins is less, thus forming the characteristics of green tea, such as clear soup color, green leaves color and strong taste convergence. The latest scientific research results show that the natural substances in green tea have special effects of anti-aging, anti-cancer, sterilization and anti-inflammation, which are beyond the reach of other teas.

Among the green teas in China, the products are the most famous, which not only have high aroma and long taste, but also have excellent quality, unique shape and high artistic appreciation value. According to the different drying and deactivation methods, green tea is generally divided into fried green tea, baked green tea, sun-dried green tea and steamed green tea.

Stir-fried green tea: Due to the different mechanical or manual forces in the drying process, the finished tea forms different shapes such as long strip, round bead, flat fan, needle and spiral, so it is divided into long stir-fried, round stir-fried and flat stir-fried. Long-fried but refined, it is called eyebrow tea. The finished products have different colors, such as Zhenmei, Gong, Yucha, Needle Mei, Xiumei, etc., each with different quality characteristics. Ruzhenmei: The rope is tight and straight or looks like a lady's girl. The color is blue and cream, the aroma is high and fresh, the taste is strong and refreshing, and the soup color and leaf bottom are slightly yellow and bright; Gong Xi: This is a kind of round tea in long-fried green tea, which is called Gong Xi after refining. The appearance particles are similar to pearl tea, with uniform round knot and no broken tea, and the color is green and uniform, the aroma is pure, the taste is still strong, the soup is yellow-green, and the leaves are tender and uniform; Rain tea: originally a long tea separated from pearl tea, now rain tea is mostly obtained from eyebrow tea, with short and tight shape, even green color, pure aroma, rich taste, yellow-green soup color and tender and even leaf bottom; Round fried green: Round and compact in appearance. Due to different producing areas and processing methods, it can be divided into flat fried green, Quangang Bai Hui and Yongxi Huo Qing. Flat fried green: produced in Shengxian, Xinchang, Shangyu and other counties in Zhejiang. Historically, coarse tea was refined in Pingshui Town, Shaoxing, and the finished tea was round and firm as pearls, so it was called "Pingshuizhu Tea" or "Pingshui Tea", while coarse Chaze was called Pingchao Tea. Fried green: due to different origin and preparation methods, it is mainly divided into Longjing, Qiqiang and Dafang. Longjing: produced in Xihu District, Hangzhou, also known as West Lake Longjing. Picking fresh leaves is exquisite, and the buds and leaves are required to bloom evenly. Senior Longjing is particularly exquisite in workmanship, with the quality characteristics of "green color, fragrant smell, sweet taste and beautiful shape". Flag gun: produced in the surrounding area of Longjing tea area in Hangzhou and adjacent counties such as Yuhang, Fuyang and Xiaoshan. Dafang: produced in Shexian County, Anhui Province and adjacent areas of Lin 'an and Chun 'an, Zhejiang Province, with Laozhu Dafang being the most famous.

In roasted green tea, it is also called special roasted green tea because of its different tea making methods. In order to keep the leaf shape intact, the last process is often drying. Its teas include Dongting Biluochun, Nanjing Yuhua Tea, Gold Award Huiming, Gao Qiao Yinfeng, Shaoshan Shao Feng, Anhua Pine Needle, Guzhang Maojian Tea, Jianghua Maojian Tea, Dayong Maojian Tea, Xinyang Maojian Tea, Guiping Xishan Tea and Lushan Cloud. Here are only two kinds of products, such as Dongting Biluochun: produced in Dongting Mountain, Taihu Lake, Wuxian County, Jiangsu Province, Biluofeng has the best quality. The shape of the rope is slender, even, curled like a snail, revealing white hair, and the color is silver green, hidden and smooth; The fragrance is lasting, the soup is light green and clear, the taste is fresh and sweet, and the leaves are tender, soft and even. Gold Award Huiming: Produced in Yunhe County, Zhejiang Province. It was named after 19 15 won a gold medal at the Panama World Expo. The appearance is thin and uniform, the seedlings are tender and the color is green. The essence is bright and lasting, the flowers and fruits are fragrant, the soup is clear and bright, the taste is sweet and refreshing, and the leaves are light green.

Baking green tea: drying in a baking cage. After reprocessing and refining, most of the roasted green tea is used as the tea blank of smoked tea, and its aroma is generally not as high as that of roasted green tea, and a few roasted green teas are of good quality. According to its shape, it can also be divided into strip tea, pointed tea, slice tea and needle tea. The main tea-producing areas must produce strip roast; Pointed tea and flake tea are mainly produced in Anhui, Zhejiang and other provinces and cities. Among them, the characteristic green baking mainly includes Huangshan Mao Feng, Taiping Monkey Kui, Tingxi Lan Xiang, Lu 'an Guapian, Jingting Green Snow, Tianshan Green Tea, Ancient Bamboo Purple Bamboo Shoots, Jiangshan Green Peony, Emei Mao Feng, Jinshui Cuifeng, Zhouxiabifeng and Nannuo Bai Hao. Such as Huangshan Mao Feng: produced in Huangshan, Shexian County, Anhui Province. The appearance is tender and slightly curly, the buds are full and even, and the edges are sharp. Shaped like a "sparrow tongue", it is golden and shiny, commonly known as ivory. The aroma is fresh and long, the soup color is apricot yellow and clear, the taste is mellow and fresh, and the leaves at the bottom of the leaves are blooming, rich and bright.

Sun-dried green tea: It is sun-dried. Mainly distributed in Hunan, Hubei, Guangdong, Guangxi, Sichuan, Yunnan, Guizhou and other provinces, with less output. The quality of sun-cured green tea is the best in Yunnan, which is called "Dianqing". Others, such as Qing Chuan, Qian Qing, Guiqing and Eqing, have their own merits, but they are not as good as Yunnan.

Steamed green tea: Steam fixation is an ancient fixation method in China. During the Tang Dynasty, it spread to Japan until now. But in China, it changed to frying from the Ming Dynasty. Steaming green is to destroy the enzyme activity in fresh leaves with steam, forming the "three green" quality characteristics of dry tea with dark green color, light green tea soup and green tea bottom, but the aroma is stuffy green and the astringency is heavy, which is not as fresh as pot-fried green tea. Due to the need of foreign trade, China has also produced a small amount of steamed green tea since the mid-1980s. The main varieties are Enshi Yulu, produced in Enshi, Hubei; China fried tea is produced in Zhejiang, Fujian and Anhui provinces.

Green tea is the earliest tea in history. Ancient humans collected wild tea buds and dried tea leaves, which can be regarded as the beginning of green tea processing in a broad sense, at least three thousand years ago. But the real green tea processing began with the invention of steamed green tea in the 8th century, and ended with the invention of fried green tea in12nd century. The processing technology of green tea is relatively mature, which has been used to this day and is constantly improving.

Green tea is the largest tea in China, and its producing areas are distributed in tea-producing provinces, municipalities and autonomous regions. Among them, Zhejiang, Anhui and Jiangxi provinces have the highest output and the best quality, and are the main bases of green tea production in China. In the international market, China green tea accounts for more than 70% of the international trade volume, and its sales areas are all over North Africa and West Africa, as well as more than 50 countries and regions such as France, the United States and Afghanistan. In the international market, the sales of green tea account for more than 1/3 of the total domestic sales. At the same time, green tea is the main raw material for producing scented tea.

Edit this paragraph 3, green tea boutique.

Longjing is the best famous tea in China, which is produced in Hangzhou, Zhejiang, and is the best among green teas. Due to different producing areas and different frying techniques, it can be divided into four series: lion, dragon, cloud and tiger. Now it has been merged into lion, dragon and plum. Lion Peak is the most precious, even better before Grain Rain. The finished product is famous for its green color, rich aroma, sweet taste and beautiful appearance, and is called "national tea".

Huangshan Mao Feng, produced in Anhui Huangshan Scenic Area, is a famous historical tea. Super Huangshan Mao Feng is produced around Yungu Temple, Songgu Temple, Diaoqiao Temple, Ciguang Pavilion and Banshan Temple on both sides of Taohua River at an altitude of1.200m. The bud leaves of Mao Feng in Huangshan Mountain are thick and even, with white hairs exposed and shaped like a sparrow tongue. The finished tea is light green and yellowish in color, pan-ivory, golden in fish leaves, mellow in taste, sweet in aftertaste and resistant to brewing.

Various green tea names: West Lake Longjing; Hui tea; Dongting Biluochun; Ancient bamboo purple tea; Noon fairy; Huangshan Mao Feng; Xinyang Maojian tea; Pingshuizhu tea; Humboldt tea; Shangrao white eyebrow; Camellia; Emei bamboo; Nan 'an Shiting Green; The sky is snowy, full of green; Mengding tea; Yong Xi Huo Qing; Cactus tea; Tianshan green tea; Yongchuan beautiful and elegant; Xiuning usnea; Enshi Yulu; Duyun Maojian; Pit hair tip; Guiping Xishan tea; Old bamboo is generous; Quangang Bai Hui; Eyebrow tea; Anji white tablets; Nanjing Yuhua Tea; Jingting green snow; Tianzun Gongya; Beach tea; Shuanglong silver needle; Taiping monkey chief; Yuanming tea; Bifeng in Zhou Xia; Qin Baduo is foggy; Civilized dragon beard; Lushan cloud; Anhua pine needle; Apply snow buds every day; Ziyang Maojian; Jiangshan green peony; Lu' an melon slices; Gao Qiao Yinfeng; Yunfeng and Pan Hao; Hanshui tone lock; Bai Hao, Yunnan; Zunyi Mao Feng; Jiuhua Mao Feng; Wugaishan rice tea; The well is green; Shao Feng; Ancient tea; Shucheng orchid; Yun Lan, Illinois; Small cloth rock tea; Hua Dingyun; Nanshan white hair bud; Tianzhu sword; Yellow bamboo with white hair; Ma ancient tea; Cheyunshan Maojian; Guilin Maojian; Jiande tea; Huangpi tea in Ruizhou; Shuangqiao Maojian; Tang Qin Maojian; Donghu Yinmili; Jianghua Maojian; Dragon dance tea; Guishan rock green; Wuxi good tea; Linglong tea in eastern Guangxi; Tianmu Ding Qing; Xinjiang down tea; Jinshui Cuifeng; Jintan sparrow tongue; Guzhang Maojian; Shuangjing Green; Zhouda Tiecha; Wen Jun green; Snow lotus; Silver buds in the lion's mouth; Yandang Mao Feng; Jiulong tea; Emei Mao Feng; Nanshan is the first beauty; Xiang Bo Green; Tanning; The rocks are green; Meng Ding Gan Lu; Rui cao kui; Hexi round tea; Putuo Buddha tea; Xuefeng Maojian; Qingcheng snow bud; Baoding green tea; Longzhong tea; Songyang silver monkey; Longyan Xiebei Tea; Meilong tea; Lanxi Mao Feng; Guanzhuang Maojian; The sea of clouds is white; Lotus heart tea; Jinshan Cui Ya; Errui; Cow to tea; Buddha tea; Guiding Yunwu Tea; Tianchi Hao Ming; Tian Tong Rock Tea; Lingyun white tea; Steamed green tea; Yunlin tea; Pan An Yunfeng; Green spring cocoon tea; Dongbai spring bud; Taibai terminal bud; Thousand Island Jade Leaf; Qingxi jade bud; Preserve forest tea; Xianju is green; Qijingtang green tea; Nanyue Yunwu Tea; Daguan Cui Hua Tea; Meijiangcui tablets; Trillo; Wokeng tea; Yuyao Waterfall Tea; Cangshan snow green; Chess cloud; Huaguoshan Yunwu Tea; Narcissus velvet hook tea; Suichang silver monkey; Mojiang Yunzhen.

Edit this paragraph 4, the efficacy of green tea.

According to a recent report in Japan's Yomiuri Shimbun, a lecturer from the Faculty of Medicine of Tohoku University found that people who drink more than two cups of green tea a day are much less likely to suffer from Alzheimer's disease such as cognitive dysfunction than those who drink less than three cups of green tea a week.

From July to August, 2003, Lishan's research team investigated the lifestyle habits of 70-96-year-old men and women in Sendai/Kloc-0, and then tested their cognitive functions such as memory and graphic depiction.

The results show that people who drink more than 2 cups of green tea a day are less likely to suffer from cognitive impairment than those who drink less than 3 cups, and there is not much difference between those who drink more than 4 cups a day. In this regard, the research team believes that drinking 2 cups a day can see the effect. Li Shan, a lecturer, said that in the future, people who don't drink green tea abroad will be investigated and further studied.

What effect does green tea have on arteriosclerosis, the root cause of heart disease? The production team did the experiment by themselves. Let men who smoke drink green tea four times a day for two weeks. Comparing the blood samples before and after the experiment, it was found that oxidized low density lipoprotein, a risk factor of arteriosclerosis, decreased, and the adhesion of cells such as SP- selectin, which caused the initial reaction of arteriosclerosis, also decreased.

The important risk factors of arteriosclerosis, oxidized -LDL (oxidized low-density cholesterol) and SP-selection, which caused the initial reaction of arteriosclerosis, also decreased.

The higher these values, the easier it is to have oil droplets on the blood vessel wall, and the end of a blood vessel called thrombus is easy to fall off. Thrombosis flows in blood vessels, blocking the cerebral vessels will lead to a stroke. Everyone knows that smoking can easily cause thrombosis and arteriosclerosis, and green tea can prevent this thrombosis and arteriosclerosis.

The production team visited Dr. Takeshima from Osaka City Hospital in Japan. He observed the effect of green tea on blood circulation. It turns out that people who drink green tea have smoother blood circulation than those who drink coffee, just like removing rust from rusty water pipes, the water flow will be smoother.

Coffee doesn't have this effect because it doesn't contain catechin, the essence of green tea. Catechin is a powerful antioxidant, which not only has anti-cancer effect, but also inhibits vascular aging, thus purifying blood. Green tea contains about 15% catechin, and the antioxidant capacity of catechin is 40~ 100 times that of vitamin C.

Green tea is a precious and noble drink. Drinking green tea is a kind of spiritual enjoyment, an aesthetic art behavior and a method of self-cultivation.

There are different opinions about the various beneficial effects of green tea on people's body and mind, ancient and modern, at home and abroad, and Liu's Ten Virtues in Tang Dynasty is more comprehensive. He classified the benefits of drinking tea as follows: drinking tea for health, removing fishy smell, preventing diseases and nourishing qi, dispersing sulks, benefiting people, respecting people, nourishing the heart and using tea is feasible.

1. Green tea anti-aging

Antioxidants contained in green tea help to fight aging. Because in the process of human metabolism, if it is over-oxidized, it will produce a lot of free radicals, which are easy to age and cause cell damage. SOD (Superoxide Dismutase) is a kind of free radical scavenger, which can effectively remove excess free radicals and prevent the harm of free radicals to human body. Catechins in green tea can significantly improve SOD activity and scavenge free radicals.

2. Green tea is antibacterial

Studies have shown that catechins in green tea can inhibit some bacteria that cause human diseases without harming the proliferation of beneficial bacteria in the intestine, so green tea has the function of whole intestine. Studies have shown that tea polyphenols can eliminate excessive harmful free radicals in the body, regenerate efficient antioxidant substances such as α-VE, VC, GSH and SOD in the human body, thus protecting and repairing the antioxidant system, which has a significant effect on enhancing immunity, preventing cancer and preventing aging. Drinking green tea for a long time can reduce blood sugar, blood lipid and blood pressure, thus preventing cardiovascular and cerebrovascular diseases. The medical research team of Showa University in Japan diluted 1 ml tea polyphenols solution to 1 of the concentration of ordinary tea, and put it into 10000 highly toxic Escherichia coli 0- 157. Five hours later, all the bacteria died, leaving none.

3. Green tea lowers blood fat

Animal experiments made by scientists show that catechins in tea can reduce total cholesterol, free cholesterol, low-density lipoprotein cholesterol and triglycerides in plasma, and at the same time increase high-density lipoprotein cholesterol. Human experiments show that it can inhibit platelet aggregation and reduce the incidence of arteriosclerosis. Green tea contains flavonol, which has antioxidant effect, prevents thrombosis and platelet aggregation, and reduces cardiovascular diseases.

4. Green tea slimming and fat reduction

Green tea contains theophylline and caffeine, which can activate protein kinase and triglyceride lipolytic enzyme through multiple functions, reduce the accumulation of fat cells, and thus achieve the effect of losing weight.

5. Green tea can prevent dental caries and remove bad breath.

Green tea contains fluorine, in which catechins can inhibit the action of cariogenic bacteria and reduce the occurrence of dental plaque and periodontitis. Tannic acid contained in tea has bactericidal effect, which can prevent food residues from breeding bacteria, so it can effectively prevent bad breath.

6. Green tea can prevent cancer

Green tea can inhibit some cancers, but its principle is limited to the inference stage. Drinking more tea is bound to have a positive encouraging effect on preventing cancer.

7. Whitening and UV protection of green tea

Experts found in animal experiments that catechins in green tea can resist skin cancer caused by UV-B.

8. Green tea can improve indigestion.

Recent research reports show that green tea can help improve indigestion, such as acute diarrhea caused by bacteria, and drinking a little green tea can alleviate the condition.

Edit paragraph 5. Matters needing attention in green tea health care

At present, green tea has become the most popular health care product. In particular, the overwhelming rendering effect of some advertisements and the endless stream of related beauty and health products with green tea as the main component make some people regard green tea as the best choice for skin care and fitness. In this regard, relevant experts remind the majority of female consumers not to blindly follow the trend. As a health care product, green tea is not harmful to health, but if it is made into products by various businesses together with other raw materials, we should pay attention to some details.

Green tea skin care products have good efficacy and limited validity.

Although the effect of green tea skin care products is good, there are still some considerations in choosing such products. In green tea, tea polyphenols are one of the main substances that play a role in skin care and beauty. This substance has antioxidant effect, and it can replenish water and tighten skin when used in combination with vitamins B and E. However, it should be noted that tea polyphenols, as the general name of phenolic substances or their derivatives, are easy to volatilize in the air and lose their antioxidant effect. Therefore, this kind of skin care products, especially facial masks, had better be the new tea products of that year.

Drink green tea to lose weight and prevent diseases, but drink it carefully during menstruation.

Green tea contains a certain amount of caffeine. When it coexists with tea polyphenols, it can prevent the function of caffeine in the stomach, avoid stimulating the secretion of gastric acid, and make the disadvantages of caffeine not play in the body, but promote the functions of the central nervous system, heart and liver. Moreover, the aromatic compounds in green tea can also dissolve fat and prevent fat from accumulating in the body. Caffeine can also promote the secretion of gastric juice, help digestion and fat elimination. However, it is best for women not to drink more alcohol during menstruation. Studies have shown that in addition to the normal iron loss of human body, women will also lose 18 ~ 2 1 mg of iron during each menstrual period. Drink more green tea during menstruation, and more tannic acid in green tea will combine with iron molecules in food, forming a large number of sediments, which will hinder the absorption of iron molecules by intestinal mucosa. Moreover, the stronger the green tea is, the greater the obstacle to iron absorption.

Edit this paragraph 6, storage of green tea.

Humidity: Green tea is a loose and porous hydrophilic substance, so it has strong hygroscopicity and moisture regain. When storing green tea, the relative humidity is 60%, and when it exceeds 70%, mildew spots will occur due to moisture absorption, and then acidification will occur.

Avoid high temperature: The best storage temperature of green tea leaves is 0-5℃. If the temperature is too high, amino acids, sugars, vitamins and aromatic substances in tea will be decomposed and destroyed, which will reduce the quality, aroma and taste.

Avoid sunlight: sunlight will promote the oxidation of green tea pigments and esters, and can decompose chlorophyll into pheophytin. Green tea is stored in glass containers or transparent plastic bags. Their internal substances will react chemically after being irradiated by sunlight, which will make the quality of green tea worse.

Four bogey oxygen: Chlorophyll, aldehydes, esters and vitamin C in green tea are easy to combine with oxygen in the air. Oxidized green tea will make the green tea soup turn red and dark, which greatly reduces the nutritional value.

Five bogey odors: Green tea leaves contain high molecular palm enzymes and terpenoids. This substance is extremely unstable in nature and can absorb odor widely. Therefore, when tea leaves are mixed with odorous objects for storage, they will absorb the odor and cannot be removed.

According to the different objects and quantities of green tea, the preservation and storage methods of green tea are mainly divided into two categories: professional preservation is mainly the preservation of tea products by tea merchants, and family preservation is mainly the preservation of a small amount of green tea, among which there are three professional preservation methods of green tea:

One is the lime block preservation method. The quicklime blocks are packed in bags made of fine white cloth. Put the green tea in a white cotton paper bag, wrap it in a kraft paper bag, then wash and dry the small pottery jar, and put white paper under it. Green tea bags are put in small-mouthed pottery pots with one or two lime bags embedded in the middle. Seal the altar with several layers of grass, and finally compact it with bricks or planks to reduce air exchange. After that, the preservation should be checked frequently, and the lime should be replaced in time after deliquescence.

The second is the carbon storage method. The operation method is basically the same as the lime block preservation method. The materials used are only burnt charcoal, and the tea set can be replaced by a crock or a small iron drum. The capacity of charcoal bag and green tea bag can be increased or decreased according to the size of the container.

The third is the green tea cold storage method. Drying tea leaves with steam, the water content is between 3% and 5%, not exceeding 6%. Green tea and tea leaves are put into aluminized composite bags, heat sealed, air in the bags is pumped out by a breathing air pump, nitrogen is injected at the same time, sealed with a sealing paste, placed in a tea box, and then stored in a low-temperature refrigerator. This method is the best fresh-keeping method of tea under the current scientific and technological level. Large storage capacity and long time.

There are generally five ways to preserve green tea at home:

1. The method of storing tea in crock has existed since ancient times. Feng of Ming Dynasty said: "If tea leaves are put in a big jar, the bottom is put in a basket, sealed and put upside down, it will not turn yellow in summer and its air will not leak out." The water content of tea should not exceed 6%. You can use quicklime to remove moisture. The specific operation method is the same as that of lime block preservation.

1. Canning method. The container is made of metal cans, boxes, cans and boxes for holding cakes or other foods, or made of iron or aluminum or paper or paper products, and has a square, round, flat or irregular shape. It is important that the tea leaves are dry and the bag mouth is sealed. This method is simple and convenient.

3. The method of storing tea in plastic bags. Choose high-density, high-pressure, thick, strong and tasteless food packaging bags. Tea leaves can be wrapped in soft and clean paper in advance and then sealed in food bags.

4. Hot water bottles store tea. Hot water bottles discarded due to poor thermal insulation can be filled with dry green tea, and the cork can be covered and sealed with wax.

5. Refrigerator preservation method. Put green tea into high-density, high-pressure, thick, strong and tasteless food packaging bags, and then put them into the freezer or freezer of the refrigerator. This method has long storage time and good effect, but the bag mouth must be sealed tightly, otherwise it will regain moisture or smell, which will damage the quality of green tea.

Edit this paragraph 7. Identification of green tea

The quality of green tea varies greatly, which can be identified according to its appearance, tea soup and leaf bottom.

Fresh green tea and old green tea: fresh green tea has a bright green appearance, luster and a strong tea smell; Tea soup is green in color, with fragrance, orchid fragrance and ripe chestnut fragrance. The taste is sweet and refreshing, and the leaves are light green.

Old green tea has a dark yellow appearance and low aroma. For example, hot air blows on tea leaves, and the leaves are yellow and the smell is cold in wet places; Tea soup is dark yellow in color, mellow but not refreshing, and its leaves are yellow but not bright.

Spring tea, summer tea and autumn tea: the appearance of spring tea is rich and full, dark green and moist, and the lines are tight and heavy; The tea soup is rich in fragrance, mellow and refreshing, with rich aroma and soft and bright leaves. Summer tea is thick and loose in shape, with mixed colors and distinct leaves and buds; Tea soup tastes astringent, leaves are hard, veins are exposed, and leaves are copper green.

The shape of autumn tea is tight, thin, silky, light and green; The brewed tea soup is elegant in color, mild in taste, slightly sweet, elegant in aroma, soft in leaf bottom and single in copper color.

Alpine green tea and peaceful green tea: Alpine green tea is thick green and shiny; The brewed tea soup has green color, lasting aroma, rich taste, bright bottom and soft leaves.

Flat green tea is thin, light, light and yellow-green; Tea soup is light in color, light in fragrance, mellow in taste, hard in leaves and dewy in veins.

Edit this paragraph 8, the article about drinking green tea

Green tea drinking and green tea set 1: porcelain cup green tea

Porcelain cup green tea is suitable for soaking high-grade green tea, such as first-and second-grade fried green tea, pearl green tea, baked green tea, sun-dried green tea, etc., and the emphasis is on palatability, taste or thirst quenching. Generally, after observing the color, fragrance and shape of tea leaves, brew them in cups. You can use the "throwing method" or "throwing method" to brew with boiling water at 95- 100℃, and cover the cup to prevent the fragrance from escaping, so as to maintain the water temperature to facilitate the development of the tea body and accelerate the sinking under the cup. After 3-5 minutes, open the lid, smell the tea and taste it. According to the degree of tea soup, drink until three times. This method of making tea is more convenient for guests to worship tea and drink tea during office hours.

Cup soaking method, the proportion of tea depends on people's taste, and it is generally appropriate to soak 3 grams of tea in 200cc. Those who like strong drinks can add more tea, and those who like weak drinks can add less tea.

Green tea drinking and green tea set 2: green tea in glass

Soaking green tea in a glass is suitable for drinking delicate and precious green tea, which is convenient for fully appreciating the appearance and quality of famous tea.

Appreciate the color, fragrance and shape of dry green tea before soaking. Take a cup of tea, put it on a white paper without peculiar smell, and observe the shape of the tea. The shape of famous tea depends on different varieties, such as strip, flat, spiral or needle ... Appreciate the making process of green tea, check the color of green tea, whether it is green, dark green, yellowish green, or how much ... Then dry smell the aroma of green tea, or cream, or chestnuts, or pot-fried, or indescribable fresh tea fragrance ... and then enter the brewing.

Soaking delicate and famous green tea in a transparent glass is convenient for observing the process of tea slowly stretching, swimming and changing in water, which is called "green tea dance". The specific operation of making green tea depends on the tightness of green tea strips, and two brewing methods are adopted respectively. One is to brew famous teas with firm and solid appearance, such as Longbin Green Tea, Biluochun Green Tea, Duyun Maojian Green Tea, Mengding Gan Lu Green Tea, Lushan Wu Yun Green Tea, Fujian Lian Xin Green Tea, Lingyun Bai Hao Green Tea, Yongxihuoqing Green Tea, Gao Qiao Yinfeng Green Tea and Cangshan Qing Xue Green Tea. , and "green tea pouring method" can be used. That is, after washing the teacup, first pour boiling water at 85-90℃ into the cup, and then put the green tea into it. Generally, without a cover, green tea leaves will automatically sink slowly, but first some will sink straight, some will swim slowly, and some will rise and fall and then fall to the bottom of the cup. Dry green tea absorbs water, and the leaves gradually spread out, showing a bud, a leaf and two pieces, a single bud and a single leaf, with buds like spears and swords and leaves like flags; The water vapor in noodle soup keeps rising with the aroma of tea, such as steaming clouds, smelling the aroma of tea soup while it is hot, which is refreshing; Observe the color of tea soup, either yellow and green, or milky white with green, or light green with yellow ... Looking at the sun through the cup, you can also see fine hairs swimming, shining and dotted in the soup. Green tea leaves are delicate and delicate, and there are many loose hairs in the soup, which is the characteristic of green tea. This process is called wet appreciation.

When the tea soup of green tea is cool to taste, you should sip it in a small mouth and swallow it slowly, so that the tea soup can fully contact with the taste buds of the 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 use fat tea leaves to soak famous green tea, the secondary green tea soup will be thick, and the tip of your tongue will be sweet after drinking, with endless aftertaste, fragrant teeth and cheeks and comfortable body and mind. Drink it three times, the taste of tea is generally weak, and it will be tasteless after drinking water.

Second, the famous green tea is mainly scattered tea, such as Lu 'an Guapian green tea, Huangshan Mao Feng green tea, Taiping Monkey Kui green tea, Shucheng Orchid green tea and so on. If you use the throwing method, the green tea leaves will not sink easily when floating on the noodle soup. You can use the "throwing method", that is, after enjoying the dry green tea, put the green tea into the cup, stop for two minutes when the cup is filled with 90℃ boiling water, and then flush it until it is full. At this time, the green tea leaves are either hovering and sinking, or hovering between ups and downs, and observing the dynamic form of tea leaves is unique to tea. Enjoy and drink as before.

It is possible to soak delicate and famous green tea in opaque white porcelain cups, but it is a disadvantage that you can't see the overall change of green tea in the cups and you can't fully appreciate the tea taste in the green tea soup.

Green tea drinking and green tea set 3: making green tea in a teapot

Generally speaking, it is not advisable to soak and drink exquisite and famous green tea. Because there is a lot of water, it is not easy to cool down, which will suffocate the green tea and make the green tea lose its fresh fragrance. Pot bubble method is suitable for brewing middle and low grade green tea, which is rich in cellulose, resistant to brewing and rich in tea fragrance. When making tea, first clean the pot, put the green tea into the pot, brew it with boiling water at 100℃ until it is full, and put it into a cup for drinking after 3-5 minutes. People who drink tea for a long time, it is better to soak the pot, because they are not enjoying the taste of tea, but quenching their thirst, or chatting over tea, or eating snacks to chat with tea friends.

Offering tea to guests is a common courtesy of people of all ethnic groups in China, and the method of making cups is generally grand. The method of making green tea in pot is rather vulgar. In some areas, in order to show respect for guests, sugar is added to green tea to show sweetness.

Edit paragraph 9. the right man

Ordinary people can drink it.

1. Suitable for hypertension, hyperlipidemia, coronary heart disease, arteriosclerosis, diabetes, people who eat too much greasy food and drunk people.

2. Not suitable for fever, renal insufficiency, cardiovascular diseases, habitual constipation, digestive tract ulcer, neurasthenia, insomnia, pregnant women, lactating women and children.