1, the quality of oolong tea in autumn is second only to that in spring. Many oolong teas are divided into tea varieties, such as Tieguanyin, Lan Qi, Meizhan, Narcissus, Peach Blossom and Hairy Crab. Green tea, also known as oolong tea, is between black tea and green tea. It is neither cold nor hot. It is suitable for the autumn climate. Regular drinking can moisten the skin and benefit the lungs, promote fluid production and moisten the throat, and has the benefit of removing residual heat in the body.

2, chrysanthemum tea, chrysanthemum tea is the best choice, can play the role of clearing the lungs and removing fire. Autumn is the season of chrysanthemum harvest. In autumn, you can not only drink fresh and delicious chrysanthemum tea, but also nourish the yin of liver and kidney, clear liver and improve eyesight, and treat headache, eye pain and dizziness. Chrysanthemum is rich in vitamin A, which is an important substance to protect eye health and a good medicine for treating various eye diseases in traditional Chinese medicine. People who often feel dry eyes, especially those who often use computers, can drink more chrysanthemum tea.

3, rosemary tea, rosemary smells fragrant, make tea to drink, the tea color is light green, and the taste is pure. Drinking rosemary tea regularly can resist computer radiation, enhance memory, eliminate abdominal distension, lower cholesterol, promote blood circulation, inhibit obesity and improve hair loss. It also has expectorant, anti-infective and bactericidal effects. Rosemary can be brewed from rose, verbena, lemon grass, chamomile, mint and jasmine.

4, jasmine, in autumn, easy to produce sadness, pessimism, despair, depression and other emotions. Affected by the sad autumn mood, there is often loss of appetite and decreased sleep quality. At this time, drinking a cup of jasmine tea suddenly made me feel relaxed and happy, which not only calmed my mood, but also eased my depression. Due to certain physical and chemical effects during the processing of jasmine tea, some polyphenols and tea tannins in tea are decomposed into water-insoluble protein and amino acids under humid and hot conditions, which weakens the astringency of green tea and makes it more fresh, mellow and catchy.