How to identify the quality of tea? Eight indicators
Nine indicators: appearance five: crushing, color, tenderness, strip, cleanliness;
Endoplasmic four items: soup color, aroma, taste and leaf bottom.
[Edit this paragraph] Hygienic indicators of pollution-free tea
Panini index mg/kg
Lead content ≤5
Copper (in terms of copper) ≤60
BHC) ≤0.2
DDT) ≤0.2
Dicofol (dicofol) ≤0. 1
Fenvalerate ≤ 0. 1
Bifenthrin ≤ 5
Cypermethrin) ≤0.5
Deltamethrin ≤ 5
Methamidophos ≤ 0. 1
Acephate ≤ 0. 1
Dimethoate ≤ 1
Dichroism ≤ 0. 1
Score) ≤0.5
Pentachloronitrobenzene) ≤0.2
The definition of tea
From a botanical point of view,
Latin scientific name of tea: tea tree
In the plant classification system
It belongs to angiosperms.
dicotyledon
Primitive perianth (Archichlamydeae)
Theales (Theales)
Theaceae (Theaceae)
Camellia (camellia)
Subgenus Camellia
Tea pie (camellia pie. l)
There are two kinds: tea (China) and Pu 'er.
Tea is a dicotyledonous plant, with about 500 species belonging to 30 genera, distributed in tropical and subtropical regions. There are 397 species of 14 genus in China, which are mainly produced in the south of the Yangtze River, among which Camellia and Schima superba are of great economic value. Trees or shrubs; Leaves alternate, simple, leathery, without stipules; Flowers are usually bisexual, sparsely unisexual, solitary or clustered, axillary or terminal; Sepals 5-7, imbricate; Petals usually 5, sparsely 4 to many, imbricate; Stamens are very numerous, few in number, separate or slightly connate; The ovary is superior and sparsely inferior, with 2- 10 cells, and each cell has 2 or more ovules; The fruit is a capsule, or drupe-like, and does not crack.
Tea, as we usually say, refers to a kind of drink which is processed from the leaves of tea trees and can be brewed directly with boiled water.
Nowadays, more and more studies have proved the health care value of tea. Tea has become a symbol of harmony and warmth.
The 3rd Xiaoshan Tea Art Festival opened yesterday (0) 2009.3.23
The tea planting base with the highest latitude in China settled in Jinan (0) 2009.3.23.
Tea Museum Will Settle in maliandao (0) 2009.3.23
Tea culture can be produced in the north without tea (0) March 23, 2009
The first crop of West Lake Longjing was listed in Beijing (0) March 23, 2009
Olympic champion Chen Yanqing helps hometown tea farmers launch "Biluochun" (0) March 23, 2009
Tea Industry Construction Conference Held in Shimen, Hunan Province (0) March 23, 2009
"Pan 'an Yunfeng" fine tea will be listed soon (0) March 23, 2009
Pay attention to 6 colors when drinking tea (88) 2009.3.6438+04
The way of green tea is unusual (40) 2009.3. 14
[Edit this paragraph] China tea culture
China is the hometown of tea. Tea making and drinking have a history of thousands of years, and there are many famous products. The main varieties are green tea, black tea, oolong tea, scented tea, white tea, yellow tea and black tea. Tea has the curative effect of strengthening the body and curing diseases, and is full of appreciation interest, which can cultivate sentiment. Tea tasting and entertaining guests are elegant personal entertainment and social activities in China, while sitting in teahouses and tea parties are social group tea activities in China. Chinese tea art enjoys a high reputation in the world. The Tang Dynasty was introduced to Japan, and the Japanese tea ceremony was formed.
Tea drinking began in China. Tea is washed with boiling water, which is natural, elegant and tasteful. Seeking the inherent taste of tea, we should focus on artistic conception. This is the characteristic of tea tasting in China. Tea of the same quality, such as different water, different tea sets or different brewing techniques, will have different effects. China has attached great importance to tea brewing since ancient times and accumulated rich experience. To make tea well, it is necessary to understand the characteristics of various teas and master the scientific brewing technology, so as to fully display the inherent quality of tea.
People in China pay attention to the word "quality" when drinking tea. "Tea tasting" is not only to identify the advantages and disadvantages of tea, but also to daydream and appreciate the taste of tea. Making a pot of strong tea in your busy schedule, choosing a quiet place and taking a sip by yourself can relieve fatigue, relieve boredom, refresh yourself, sip slowly, enjoy beauty and sublimate the spiritual world to a noble artistic realm. The environment for tea tasting is generally composed of buildings, gardens, furnishings, tea sets and other factors. Drinking tea requires quietness, freshness, comfort and cleanliness. China's gardens are world-famous, and the scenery is even more numerous. Use gardens or natural mountains and rivers to set up tea rooms, so that people can rest and be full of interest.
1949: After World War II, British tea makers withdrew from the tea business in India and Ceylon. Before the mass production of black tea, they transferred technology and capital and invested in opening up new tea areas such as Kenya.
[Edit this paragraph] Classification of tea
1. Classification by color (or production process):
Tea Class Name to Create Characteristic Representative Products
Green tea is not fermented (the degree of fermentation is zero).
This is a kind of tea with the largest output in China, and its variety ranks first in the world. Green tea has the characteristics of high aroma, mellow taste, beautiful appearance and resistance to brewing. Its production process includes the processes of enzyme fixation, rolling and drying. Due to the different drying methods in the processing, green tea can be divided into fried green tea, baked green tea, steamed green tea and sun-dried green tea. Green tea is a kind of tea with the largest yield in China, and it is produced in all tea-producing provinces (regions) in China 18. China has the largest variety of green tea in the world, exporting tens of thousands of tons every year, accounting for about 70% of the green tea trade in the world tea market. China traditional green tea-plum tea and pearl tea, with high aroma, mellow taste, beautiful appearance and resistance to brewing, are well received by consumers at home and abroad.
Yellow tea micro-fermented tea (fermentation degree is 10-20m) Huoshan yellow bud.
In the process of making tea, yellow leaves and yellow soup are formed by boring. It can be divided into "yellow bud tea" (including Hunan Dongting Lake Junshan silver bud, Sichuan Ya 'an Mengding yellow bud and Anhui Huoshan yellow bud), "yellow tea" (including Hunan Yueyang Beigangzai, Ningxiang Weishan Maojian, Zhejiang Pingyang Huangtang, Hubei Yuan 'an Luyuan) and "yellow tea" (including Anhui Dayeqing and Huoshan yellow tea).
White tea micro-fermented tea (fermentation degree is 20-30m) Baihao Yinzhen Bai Mudan.
When processing, do not fry or knead, only dry the delicate tea leaves with fine hairs on the back or dry them with slow fire, so that the white fine hairs can be preserved completely. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian. There are several kinds of white tea, such as Silver Needle, Bai Mudan, Gongmei and Shoumei.
Green tea semi-fermented tea (fermentation degree 30-60m) Tieguanyin Wenshan Baozi tea frozen top oolong tea.
Green tea (oolong tea) belongs to semi-fermented tea, that is, a kind of tea whose leaves are slightly red after proper fermentation, which is between green tea and black tea. Both the freshness of green tea and the sweetness of black tea. Because its leaves are green in the middle and red in the edge, it is called "green leaves with red edges".
Black tea full fermented tea (fermentation degree 80-90m) Qimen black tea litchi black tea.
The difference between black tea and green tea lies in the different processing methods. When black tea is processed, it will wither, so that fresh leaves lose some water, and then it will be kneaded (kneaded into strips or cut into granules) and fermented, so that the tea polyphenols contained in it will be oxidized and become red compounds. This compound is soluble in water and insoluble in water, but it accumulates in leaves, thus forming red soup and red leaves. There are three main kinds of black tea: competition black tea, kung fu black tea and red broken tea.
Fermented tea after dark tea (fermentation degree 100m) Liubao tea Pu 'er tea.
The raw materials are rough and old, and the leaves are dark brown after a long period of accumulation and fermentation during processing. At first, black tea was mainly sold to border areas, and it was an indispensable daily necessity for Tibetan, Mongolian, Uygur and other fraternal peoples. Pu 'er tea in Yunnan is one of them. There are Hunan Black Tea, Hubei Old Green Tea, Guangxi Liubao Tea, Sichuan West Road Side Tea, South Road Side Tea, Yunnan Compact Tea, Flat Tea, Square Tea and Round Tea.
Third, the efficacy of tea.
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 and tea treatment
Tea culture and traditional Chinese medicine have a very close relationship, both of which 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 functions of tea
(1) Sleep less (2) Calm the nerves (3) Improve eyesight (4) Clear the brain (5) Quench thirst and promote fluid production (6) Clear away heat (7) Relieve summer heat (8) Detoxification (9) Digestion (10) sober up (1/kloc-) Treat dysentery (16), remove phlegm (17), dispel wind and relieve exterior syndrome (18), strengthen teeth (19), treat heartache (20), treat sores and fistula (2 1), and treat hunger.
Other functions of tea are not systematic, but they are as follows: Shuo Wen Jie Zi says: "Burning cigarettes can repel mosquitoes: Gladiolus gives birth to pill spots, Leng Cha, and sesame oil sprinkles leaves". "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."
[Edit this paragraph] Chinese medicine says "tea"
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 also 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.
[Edit this paragraph] Tea purchase
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.
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.