The effect of tea soaking in water

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The effect of tea soaking in water

Industry News
2019/01/28 16:15
1. Introduction to tea
Tea refers to the leaves or buds of a tea tree. Generally speaking, tea refers to a kind of drink that can be directly brewed with boiling water by processing the leaves of tea tree. Tea is a dicotyledonous plant, about 30 genera, 500 species, distributed in tropical and subtropical regions. There are 14 genera and 397 species in China, which are mainly produced in the south of the Yangtze River. Among them, Camellia and Hema are extremely economical. Trees or shrubs, leaves alternate, simple leaves, leathery, stipules; flowers often bisexual, sparsely simple, solitary or several succulent, axillary or terminal; sepals 5-7, glazed; petals usually 5 , dilute to the majority, tiling arrangement; stamens are very numerous, rare, separated or somewhat connate; ovary superior, dilute, 2-10 rooms, each chamber has 2 or more ovules; fruit is a capsule, or not Cracked and stone-like. Tea contains catechins, cholestyrene, caffeine, inositol, folic acid, pantothenic acid and other ingredients to enhance human health.
2, the benefits of drinking tea
Basic teas include green tea, black tea, oolong tea, white tea, yellow tea, and black tea. Because tea leaves do contain biochemical ingredients closely related to human health, tea not only has refreshing and clearing heart, clearing away heat, eliminating heat, eliminating phlegm, eliminating greasy weight loss, clearing heart and removing trouble, detoxifying and waking up, quenching thirst, reducing fire and eyesight, stopping phlegm and dehumidification. And other pharmacological effects, but also for certain diseases, such as radiation sickness, cardiovascular and cerebrovascular diseases, cancer and other diseases, have certain pharmacological effects. It can be seen that tea has many pharmacological effects and a wide range of effects, and other beverages are irreplaceable, so drinking tea is very beneficial.
3. Classification of functional functions of tea soaking water
Huacha: Dispels the winter cold evil that accumulates in the human body and promotes the yang hair growth in the body, which makes people feel refreshed. Green tea: thirst, digestion and phlegm, accelerated healing of oral and mild gastric ulcers. Green tea: emollient, throat, Shengjin, remove heat accumulated in the body, let the body adapt to the changes of the natural environment. Black tea: heat and abdomen, enhance the body's ability to resist cold, but also help digestion, to greasy. Tea polyphenols contained in tea have strong antioxidant and physiological activities. They are free radical scavengers for human body and can block the synthesis of various carcinogens such as nitrite. It also absorbs radioactive materials to achieve radiation protection, thereby protecting women's skin. Washing your face with tea leaves also removes greasy, converging pores and slows skin aging.
The basic steps and taboos of making tea
1, the basic steps of making tea
Hot pot: Before using tea, you need to use boiling water to make a pot, one can remove the smell inside the pot; then the hot pot can help to scent the tea. Warm cup: Pour hot water into the tea pot with hot water, then warm the cup. Set tea: The teapot used in the general tea making is small. You need to put the tea into the tea jar first, and appreciate the appearance of the tea. Then use the teaspoon to transfer the tea in the tea jar into the pot. The amount of tea is three parts of the pot. One is degree. Gao Chong: It is necessary to raise the kettle for brewing tea, and the water bet from the high point, so that the tea leaves in the pot and spreads out to make the tea taste more fully, commonly known as “high punch”. Scrape: Scrape off a layer of foam on the surface of the tea, then cover the lid and let it sit a little. Low-lying: Put the soaked tea into the cup. The distance between the teapot spout and the tea pot is lower, so as not to cause the fragrance in the tea soup to be ineffective, commonly known as “low foam”. Smell: Before tea, you need to look at the color and smell it before you can taste it. Drink: First, raise the cup to send the tea soup to the nose and smell it; then use the thumb and forefinger to hold the cup edge, the middle finger to hold the bottom of the cup, toss a cup of tea to the entrance, and the soup is on the tip of the tongue. There is more than enough.
2, taboo drinking tea
It is not advisable to drink tea all over the place, not to drink tea on an empty stomach, not to drink tea immediately after a meal, to have a cold, to avoid drinking tea, to drink tea after drunkenness, especially strong tea; to take tea with caution, to drink green tea at night, and to drink black tea. Do not drink strong tea and so on.
Identification of new tea and ingredients of tea
1. Identification of new Chen tea
One can distinguish between Chen tea and new tea according to the color of the tea. Generally speaking, the color of green tea is green and green, the color of the soup is yellow and green; the color of black tea is black and the color of red and orange is bright, which is the symbol of new tea. Second, you can distinguish between new tea and Chen tea from the aroma. As time goes on, the aroma of the tea will change from high to low, and the fragrance will become boring and turbid by the fragrance of the new tea. Third, you can also distinguish between new tea and Chen tea from the taste of tea. Regardless of the type of tea, the taste of the new tea is mellow and fresh, while the Chen tea is light and uncomfortable. In short, the new tea gives people a fresh, fragrant and mellow taste. For the storage of Chen tea for more than one year, even if it is well preserved, it will inevitably appear dark, fragrant and thin.
2, the composition of tea
There are many kinds of ingredients in tea, nearly 500 kinds. Mainly caffeine, theophylline, theobromine, choline, astragalus, flavonoids and terpenoids, catechu, catechins, terpenes, phenols, alcohols, aldehydes, acids, esters, Aromatic oil compounds, carbohydrates, multivitamins, proteins and amino acids. The amino acids include cysteine, methionine, glutamic acid, arginine and the like. Tea also contains calcium, phosphorus, iron, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, antimony, magnesium and other minerals.
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