First, the source of Longjing tea
The earliest Longjing tea was produced in the Song Dynasty and did not flourish until the Ming Dynasty. And in the folk, there is a saying that "before the rain is the top grade, before the Ming Dynasty is the treasure". It means that the tea picked before Tomb-Sweeping Day is called "tea before Ming Dynasty" and the tea picked before Grain Rain is called "tea before rain". "One flag and one cannon" in people's mouth means that when drinking Longjing tea, you can see that the buds are upright and the soup color is clear and fragrant, especially the shape of one bud and one leaf. It is the best tea!
Second, the efficacy of Longjing tea
1, refreshing brain: The caffeine content of Longjing tea is much lower than that of coffee, so it is relatively less irritating to the human body, but it will still make people full of vitality. For the working people who often sit at the computer desk, making a cup of Longjing after work can make people clear-headed and more energetic.
2. Antibacterial and anti-inflammatory: Tea itself contains tea polyphenols, tannic acid and other substances, and bacteria itself is composed of protein. Tea polyphenols can effectively kill bacteria when they meet bacterial proteins, so Longjing tea has obvious antibacterial and anti-inflammatory effects.
3. Lowering blood pressure and lowering blood fat: Tea polyphenols, vitamin C and vitamin P in tea are all effective pharmaceutical ingredients for preventing and treating hypertension. Tea polyphenols can directly lower blood pressure, at the same time, it can effectively inhibit arteriosclerosis, strengthen the heart and relieve spasm.
4, slimming: Most obesity is caused by excessive body fat, caffeine, inositol, folic acid, pantothenic acid and aromatic substances in tea are very helpful for the regulation of fat. Friends who want to lose weight can try to use tea instead of sugary drinks.
5, eliminate bad breath: usually finished food, the residue will form methyl mercaptan compounds under the action of enzymes to produce odor, which is also commonly known as bad breath, so many people are very troubled. Longjing tea can inhibit the activity of this enzyme and play a role in eliminating bad breath.
Third, the soaking method of Longjing tea
1, upper casting method
Prepare a transparent glass, pour 90℃ boiling water, and the water volume should be seven minutes full, then put about 3g Longjing tea into the glass. When the tea leaves sink one by one and the brown color gradually turns to Huang Shi, you can drink them.
2.CIC method
Prepare a transparent glass, pour about 1/3 of 90℃ boiling water into the glass, add about 3g of Longjing tea, and wait for the tea leaves to disperse slowly. When the tea leaves are loose and the tea color becomes thick, they can be drunk.
3. Drop casting method
Prepare a porcelain cup, pour a little boiling water to rinse the cup, about 3g Longjing tea. Pour a little warm water into the cup, just after the tea leaves. Pick up the porcelain cup and shake it gently, so that the tea leaves of West Lake Longjing Tea are completely wet and fully absorb water and stretch naturally. Then continue to pour 90℃ boiling water, cover it and suffocate for 50 seconds, then you can drink it.
Fourth, the taboo of Longjing tea
1. When drinking tea, you should know never to drink on an empty stomach! Because tea is cold, once it is drunk on an empty stomach, it will enter the heart and cool the spleen and stomach. So everyone must pay attention to drinking tea.
2. Don't drink cold or too hot Longjing tea. Because only hot tea with the right temperature can make people feel refreshed and clear-headed; Tea that is too cold will bring side effects of cold coagulation and blood stasis to the body. Too hot tea will irritate the throat, esophagus and stomach. And drinking too hot tea for a long time will also cause pathological changes in various organs.
Longjing tea should not be soaked too strongly, so as not to cause headache and insomnia. In addition, the time for making tea should not be too long, otherwise the tea polyphenols, lipids and aromatic substances in tea will be reduced due to oxidation, thus greatly reducing the nutritional value.