yield
As the main tea in China, green tea has an annual output of 654.38+10,000 tons, ranking first among the six primary teas. China produces all kinds of green tea. Shandong, Zhejiang, Henan, Anhui, Jiangxi, Jiangsu, Sichuan, Hunan, Hubei, Guangxi, Fujian, Guizhou and Shaanxi are the main green tea producing provinces in China. [1] 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.
rise
According to the recorded history, green tea originated in Bati (now northern Sichuan and southwestern Shaanxi). According to the records of Huayang Guozhi Bazhi, when Zhou Wuwang attacked, Ba people rewarded the army with tea. Huayang County Records is a faithful history. It can be concluded that Ba people in southern Shaanxi (now Hanzhong and Ankang) began to cultivate tea artificially in the garden no later than the Western Zhou Dynasty. Therefore, it is an indisputable fact that the history of Ba tea can be traced back to 3000 years ago. [2] It is also rumored that green tea originated in chibi city, Hubei Province. According to legend, at the end of Yuan Dynasty, Zhu Hongwu led the peasant uprising, and the tea farmers in Yangloudong joined the army and went to the new (Xinjiang) Mongolian (ancient) border town. When they saw someone with abdominal pain after meals in the army, they gave the patient their own Puyin green tea. After taking it, the patients gradually recovered. When Zhu Hongwu knew about it, he kept it in mind. When he became emperor, Zhu Hongwu and Prime Minister Liu Ji went to Puyin to look for a hermit Liu Tiande. They happened to meet Liu Tiande's eldest son, Liu Xuanyi, who lived in this kind of tea. Liu Xuanyi asked Zhu Yuanzhang to give him a name. Zhu Hongwu saw that this tea was green, shaped like a pine peak and fragrant, so he named it "Songfeng Tea" and named the mountain with tea as Songfeng Mountain. In the twenty-fourth year of Hongwu in the Ming Dynasty (139 1), Zhu Yuanzhang, the first emperor of the Ming Dynasty, became accustomed to drinking Yanglou Songfeng tea, so he told the world: "Don't make dragon balls, just pick tea buds." Thus, Liu Xuanyi became the first person to make green tea in the world, Zhu Yuanzhang became the first person to promote green tea in the world, and Yang Lou Cave became the earliest place to make green tea in the world.
diversification
Commonly seen in the market are: West Lake Longjing, Huangshan Mao Feng, Dongting Biluochun, Sword Leaf, Emei Chunyu, Cai Hua Maojian Tea, Xinyang Maojian Tea, Mabian Yunwu Tea, Laoshan Green Tea, Rizhao Green Tea, Hanzhong Xianhao, Tianzhu Hao Jian, Cuilan Yuexi, Emei Xueya, Lushan Yunwu Tea, Hanjia Liushi Tea, Yingshan Yunwu Tea, Zhuyeqing Tea and Guzhu Purple Bamboo Shoots.
process
The processing of green tea can be simply divided into three steps: enzyme fixation, rolling and drying, among which the key lies in the first process of primary production, namely enzyme fixation. Fresh leaves are inactivated by enzyme activity, and the chemical components contained in them are basically unaffected by enzymes, and change through heat, thus forming the quality characteristics of green tea.
(1) fixed
Immobilization plays a decisive role in the quality of green tea. Through high temperature, the characteristics of enzymes in fresh leaves are destroyed, the oxidation of polyphenols is stopped, and the leaves are prevented from turning red; At the same time, some water in the leaves is evaporated, which makes the leaves soft and creates conditions for kneading and shaping. With the evaporation of water, the low-boiling aromatic substances in fresh leaves evaporate and disappear, thus improving the aroma of tea. Except for the special tea, the process is carried out in the green-fixing machine. The factors that affect the quality of enzyme fixation are enzyme fixation temperature, leaves left, enzyme fixation machine type, enzyme fixation time and enzyme fixation method. They are a whole, interrelated and restricted.
(2) Kneading
Kneading is a process of shaping the shape of green tea. Using external force, the leaves are crushed and lightened, rolled into strips, reduced in size and convenient for brewing. At the same time, some tea juice overflows and adheres to the surface of leaves, which also plays an important role in improving the taste concentration of tea. The rolling process of making green tea can be divided into cold rolling and hot rolling. The so-called cold kneading is to spread the green leaves and roll them up; Hot rolling is to roll the leaves while they are still hot, and don't scatter them. The tender leaves should be cold-kneaded to keep the bright yellow-green soup color at the bottom of the tender green leaves, and the old leaves should be hot-kneaded to facilitate close knot and reduce fragments. At present, the kneading operation of bulk green tea has been mechanized, except for the famous and excellent tea which is still operated by hand.
(3) drying
The purpose of drying is to evaporate water, tidy up appearance and give full play to tea fragrance. There are three drying methods: sun drying, frying and drying. In the drying process of green tea, it is usually dried first and then fried. Because the water content of the twisted tea leaves is still very high, if fried directly, lumps will quickly form in the pot of the frying machine, and the tea juice will easily stick to the pot wall. Therefore, tea leaves should be dried first to reduce the water content to meet the requirements of pot frying.
Featured article
Because green tea is not fermented, its characteristics determine 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 most scientific research results show that the natural substances retained in green tea have special effects of anti-aging, anti-cancer, sterilization and anti-inflammation, which is beyond the fermented tea.
Green tea powder
Green tea powder is a kind of green tea powder by instantaneous crushing method, with 100 ~ 200 mesh or more. The original natural green, nutritional and pharmacological components of tea are retained to the maximum extent, and no chemical additives are contained. In addition to direct drinking, it can be widely added to various flour products (cakes, bread, dried noodles, biscuits, tofu). Frozen products (frozen milk, ice cream, frozen dumplings, ice cream, yogurt); Candy chocolate, melon seeds, special stuffing for moon cakes, medicine and health products, daily chemical products, etc. In order to strengthen its nutrition and health care function.
It has good antioxidant and sedative effects.
Green tea powder has good antioxidant and sedative effects, which can reduce fatigue. Green tea contains vitamin C and flavonoids, among which flavonoids can enhance the antioxidant effect of vitamin C, and this flavonoid is also a precious nutrient, so it is a rare effect in maintaining skin whitening. Green tea powder can be used as a mask to clean the skin, replenish water and control oil, dilute acne marks and promote the recovery of skin damage; You can also add yogurt, yogurt or apple juice to eat, which can promote constipation, slimming and slimming.
The quality of green tea powder and matcha is very different.
Green tea powder is not matcha. Both of them look like green powder, but they are very different in essence. In Japan, green tea powder is mostly crushed by ball mill, and it is slowly crushed. In China, instant grinding method is often used, which has high speed and high yield, while matcha must be ground with natural stone mill. There is a big difference in quality between the two. Green tea powder without pigment is often yellowish brown in color and dry in taste. [3]
Quality identification of green tea powder
At present, the quality of green tea powder on the market is uneven. Ordinary consumers should pay attention to the following points: 1. Color: turquoise is the top grade. Taste: mellow taste is the best. Impurity: The one without impurity is the best. Fineness: generally about 800 mesh.
Variety article
green tea
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.
Fried green tea
Due to the different mechanical or artificial 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 fried green, round fried green and flat fried green. 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, Emei Spring Rain, Sword Leaf, Nanjing Yuhua Tea, Liuhan 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 Wu Yun Tea. 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.
Hongqing green tea
It is dried in a drying cage. Most green tea is processed and refined.
The aroma of tea blanks used for smoking scented tea is generally not as high as that of fried green tea, and the quality of a few fried green teas is excellent. 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 special green baking mainly includes Mabian Yunwu Tea, Huangshan Mao Feng, Taiping Monkey Kui, Tingxi Lan Xiang, Lu 'an Guapian, Jingting Lv Xue, Tianshan Green Tea, Ancient Bamboo Purple Bamboo Shoots, Jiangshan Green Peony, Emei Mao Feng, Jinshui Cuifeng, Zhou Xiabi Peak 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.
Sundried green tea
It was dried by the sun. 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.
Boutique article
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". Green tea upstart Mabian Wuyun tea takes wild alpine lobular tea with one bud and one leaf at an altitude of 1 0,500 m in Mabian National Nature Reserve as raw material. It is baked by the most advanced microwave inactivation technology and traditional manual charcoal fire. It has the characteristics of curly and dignified appearance, dark green, oily white hair, bright green soup, pure and dry taste and natural orchid fragrance. Become an extraordinary tea tree flower! Xinyang Maojian Tea, the gem of green tea, is a bright pearl in Dabie Mountain area, and has always been famous at home and abroad for its unique style of "thin, round, bright, straight, white, fragrant, strong in flavor and green in soup color". 19 15, Xinyang Maojian Tea won the World Tea Gold Medal and Medal at the Panama World Expo, enjoying a good reputation at home and abroad. From 65438 to 0958, Xinyang Maojian Tea was rated as one of the top ten famous teas in China at the national tea tasting. Xinyang Maojian tea is not only popular in China, but also enjoys a high reputation internationally. Exported to Japan, the United States, Germany, Malaysia, Singapore, Hong Kong and other countries and regions 10. The Tea Classic written by Lu Yu of Cha Sheng in Tang Dynasty listed Xinyang as one of the eight tea-producing areas in China. Su Shi, a great writer in the Song Dynasty, tasted famous tea and praised it as "Huainan tea is the first in Xinyang". 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. Main characteristics of quality: slightly even and straight appearance, slightly creamy green color, high and lasting aroma, fresh and sweet taste, clear soup color, light green and bright leaves. Liu Han's tea belongs to green tea. Produced in Gucheng County, Hubei Province. Liucha, a representative tea of the Han school, was created in 1980s. Its appearance is flat, straight, flat, green and pleasing to the eye, its aroma is high and lasting, and its taste is fresh, mellow and sweet. Wu Yun Maojian Tea is produced in Yunfengshan Tea Farm in Suizhou City, Hubei Province. The tea is characterized by tight lines, rounded and curved, green color, bright green soup color, lasting chestnut fragrance, fresh and mellow taste and light green leaves. Muya tea is produced in Dengcun Township, Yiling District, Yichang City, Hubei Province, and the tea raw material is taken from plateau green tea.
1 100 meters above the mountain pollution, good quality. This kind of tea is characterized by mellow taste, foam resistance after brewing, rich and fresh aroma and good reputation. Various green tea names: West Lake Longjing; Hui tea; Dongting Biluochun; Flag leaf; Mabian Wuyun Tea; Ancient bamboo purple tea; Noon fairy; Huangshan Mao Feng; Lu' an melon slices; Xinyang Maojian tea; Cloud hair tip; Zeng Hou Yin Jian; Dawu green tea; Pingshuizhu tea; Humboldt tea; Shangrao white eyebrow; Camellia; Emei bamboo; Emei spring language; Liu Han's tea; 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; Hua Kai Ding Long; 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, Rizhao 35 degrees north latitude green tea. 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.
Efficacy article
Green tea is called "national drink" in China. A large number of studies in modern science have confirmed that tea does contain biochemical components closely related to human health. Tea not only has the pharmacological effects of refreshing brain, clearing away heat and relieving summer heat, resolving food stagnation, relieving fatigue and losing weight, clearing away heart fire and vexation, relieving hangover, promoting fluid production to quench thirst, reducing fire and improving eyesight, stopping dysentery and removing dampness, but also has certain pharmacological effects on modern diseases such as radiation sickness, cardiovascular and cerebrovascular diseases and cancer. The main components with pharmacological effects in tea are tea polyphenols, caffeine, lipopolysaccharide, theanine and so on. The specific functions are:
Anti-wrinkle
It is helpful to delay aging, and tea polyphenols have strong antioxidant and physiological activity, which is a scavenger of free radicals in human body. According to the research of relevant departments, it is proved that
1 mg tea polyphenols have the same scavenging effect on excessive free radicals harmful to human body as 9 micrograms of superoxide dismutase (SOD), which is much higher than other similar substances. Tea polyphenols can block lipid peroxidation and remove active enzymes. According to the test results of Tomoyo in Ota, Japan, it is confirmed that the anti-aging effect of tea polyphenols is 18 times stronger than that of vitamin E.
Inhibit cardiovascular diseases
Tea polyphenols can inhibit cardiovascular diseases and play an important role in human fat metabolism. The human body has cardiovascular diseases such as high cholesterol and triglycerides, such as fat deposition on the inner wall of blood vessels and atherosclerotic plaques formed after vascular smooth muscle cells proliferate. Tea polyphenols, especially catechins ECG and EGC in tea polyphenols and its oxidation products theaflavins, are helpful to inhibit this mottled proliferation, reduce the formation of fibrinogen that enhances coagulation viscosity, make coagulation clear, and thus inhibit atherosclerosis.
be anticancer
Tea polyphenols contribute to cancer prevention, can block the synthesis of various carcinogens such as ammonium nitrite in the body, and have the functions of directly killing cancer cells and improving the immunity of the body. According to relevant data, tea polyphenols (mainly catechins) in tea are beneficial to the prevention and adjuvant treatment of cancers such as gastric cancer and intestinal cancer.
protect against radiation
Tea polyphenols and their oxidation products are helpful to prevent radiation damage and have the ability to absorb the toxicity of radioactive substances strontium 90 and cobalt 60. According to the clinical trials of relevant medical departments, the treatment of mild radiation sickness caused by radiotherapy with tea extract can reach more than 90%. For cytopenia, the effective rate of tea extract is 865438 0.7%; It has a good therapeutic effect on leukopenia caused by radiation.
Antiviral bacteria
It is helpful to inhibit and fight against the tea polyphenols of virus and bacteria, has a strong astringent effect, has obvious inhibitory and killing effects on pathogenic bacteria and viruses, and has obvious anti-inflammatory and antidiarrheal effects. Many medical units in China use tea preparation to treat acute and chronic dysentery, amebic dysentery and influenza, and the cure rate is about 90%.
beauty and skin care
Tea polyphenols is a water-soluble substance, which can be used to clean greasy face, astringe pores, disinfect, sterilize, resist skin aging and reduce the damage of ultraviolet radiation in the sun to the skin.
Refreshing.
Caffeine in tea can stimulate the human central nervous system and pick green tea.
Enhance the excitement process of cerebral cortex, and have the effect of refreshing the brain and clearing the heart.
Diuretic relieving fatigue
Caffeine in tea can stimulate the kidney, promote the rapid excretion of urine, improve the filtration rate of the kidney and reduce the retention time of harmful substances in the kidney. Caffeine can also eliminate excessive lactic acid in urine, which helps to eliminate fatigue as soon as possible.
Reducing blood lipid and promoting digestion
Helps to lower blood fat and help digestion. In the Tang Dynasty's Herbal Supplement, it was recorded that the effect of tea was "to lose weight after eating for a long time". There is a saying among the ethnic minorities in China's border areas that "tea is indispensable for a day". Because tea helps digestion and reduce fat, in today's fashionable language, it is helpful to "lose weight". This is because caffeine in tea can increase the secretion of gastric juice, help digestion and enhance the ability to decompose fat. The so-called "long-term eating makes people thin" is here.
Relieve fatigue
Green tea contains powerful antioxidants and vitamin C, which can not only eliminate free radicals in the body, but also secrete hormones against stress. A small amount of caffeine contained in green tea can stimulate the central nervous system and cheer up the spirit. Because of this, we suggest drinking green tea in the morning to avoid affecting sleep.
Protecting teeth and improving eyesight
The fluorine content in tea which is helpful for protect teeth and improving eyesight is very high, and that fluorine content per100g of dry tea is10mg-15mg, of which 80% is a water-soluble component. If everyone drinks 10g tea every day, they can absorb 1mg- 1.5mg of water-soluble fluoride. Moreover, tea is an alkaline beverage, which can inhibit the reduction of calcium in the human body, help prevent dental caries, protect teeth and strengthen teeth. According to relevant data, the experiment of "gargling with tea after drinking" among primary school students can reduce the incidence of dental caries by 80%. According to the investigation of relevant medical units, 28.6% cataract patients have the habit of drinking tea; 7 1.4% have no habit of drinking tea. This is because vitamin C and other ingredients in tea can reduce the turbidity of eyes, and drinking tea often has a positive effect on reducing eye diseases, protecting eyes and improving vision. [4]
Matters needing attention
At present, green tea has become the most popular Longjing green tea.
Health products. 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. Drinking green tea can reduce weight and prevent diseases, but drinking green tea carefully during menstruation contains certain caffeine. When it coexists with tea polyphenols, it can prevent the function of caffeine in the stomach and avoid stimulating the secretion of gastric acid, so that the disadvantages of caffeine do not play out in the body, but can 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.
Store items
abstract
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. green tea
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.
Professional preservation
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.
Family protection
There are five ways to preserve green tea at home: 1. Potting method. This method has existed since ancient times. As Feng of Ming Dynasty said, "If you put tea in a big pot with a pot at the bottom and turn it upside down, it won't be yellow in summer, so its air won't 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 lime. Or iron, aluminum, paper or paper products, or square, round, flat or irregular. It is important that the tea leaves are dry and the bag mouth is sealed. This method is simple and convenient. 3. Plastic bags are used to store tea, and food packaging bags with high density, high pressure, thick strength and no odor are selected. Tea leaves can be wrapped in soft and clean paper in advance and then sealed in food bags. Cover the cork and seal it with wax. 5. Refrigerator preservation method. Green tea is packed in high-density, high-pressure, thick, strong and tasteless food packaging bags, and then put 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.
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