Among green teas, the most popular one is the Ming Qian tea, which has a "good image and good temperament". Jiang Heyuan, an associate researcher at the Tea Research Institute of the Chinese Academy of Agricultural Sciences, said that in the past, it was not the tea before the Ming Dynasty that was really favored by the people's word of mouth, but Guyu tea. Generally, the growth cycle of Guyu tea is longer than that of Ming Qian tea, and the buds are also stronger, and the tea polyphenol content is higher. "In the past, until Gu Yu was still busy, and now many tea farmers who make high-end tea do not pick tea leaves after Qingming. ”
And aesthetics occupy another direction that tea merchants value. Single-bud tea, which is made entirely of buds, has been chased madly because of its beauty. For a while, the tea farmers only picked the bud heads, which affected the growth of the whole plant. In this regard, Jiang Heyuan emphasized that do not deify a single bud leaf, the bud head does not have an advantage over the leaf, and the health care effect of one bud and two leaves or one bud and one leaf is almost the same.
Tea polyphenols and tea pigments may fight cancer.
The role of tea is still debated. Professor Han Chi, a researcher at the Institute of Nutrition and Food Safety of the Chinese Center for Disease Control and Prevention and deputy secretary-general of the Chinese Society of Toxicology, said that there are two types of views in the current epidemiological investigation, one is carcinogenic; The second is to prevent cancer or have no effect. Tea polyphenols and tea pigments play a role in anti-cancer and prevention of cardiovascular diseases, which have been verified by animal experiments, but their efficacy on humans still needs to be verified. In addition, "we found that it can reduce oxidative loss through intervention experiments in people who smoke and have oral leukoplakia. She also found that the tea polysaccharides contained in tea can resist radiation.
Jiang Heyuan, an associate researcher at the Tea Research Institute of the Chinese Academy of Agricultural Sciences, said that one of the behind-the-scenes operators that directly affects the taste of tea is "caffeine", which is different from tea polyphenols that are easy to transform into tea pigments during fermentation, and caffeine is less affected by the process, so all kinds of tea can generally maintain a content of 3%-4%. It helps to excite and refresh, "New foreign studies have found that it has a lipid-lowering effect, especially when combined with tea polyphenols, the lipid-lowering effect is better." ”
There are many ways to make tea, and here we choose the method of introducing the tea in the health treasure health pot, which is a method of boiling tea in the Tang and Song dynasties. In fact, ordering tea is to boil water in a health treasure automatic health pot first, and then pour it into the tea cup. The specific operation is: when ordering tea, first use the health treasure health pot to automatically boil water to boil, and then put the ground tea into the tea cup, put a little boiling water, and first mix it into a paste. The so-called ointment is to pick a certain amount of tea powder with a spoon and put it into the tea cup according to the size of the tea cup, and then pour boiling water into the bottle to adjust the tea powder into a thick paste, with viscosity as the degree. This is followed by ordering tea with one hand, usually by holding a pot and pouring water into the teacup. When ordering water, it is necessary to be restrained, and the point of falling water must be accurate, and the tea surface should not be damaged. At the same time, the other hand should be used to rotate and blow the tea soup in the tea cup with the tea whisk to make it bloom (foam), which is called "Yun Whi" or "Whisk". In practice, water filling and whisking are carried out at the same time.