Also known as green tea. "A semi-fermented tea. Tea edge of fermentation, the middle is not fermented. From the fresh leaves by withering, rolling green (mild fermentation process), speculation is made rubbing and drying processes. Leaf color green or the red side China Youth. orange juice, water or light golden tea, black tea and green tea color, flavor and characteristics of both.
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wū lóng chá
A large class of tea, only the edge of fermentation, brew a tea with a black
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No. 3
A tea product. Leaves thicker and dark brown, semi-fermented tea, the role of a break down fat, can help to digest. Produced in Fujian and Guangdong Shantou in China, the marketing at home and abroad, is quite well known.
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No. 4
【Efficacy of oolong tea healthy life!】 1, the elimination of harmful reactive oxygen beauty and health: 2, 1 liter of oolong tea to drink each day can improve skin allergies: 3, drinking tea can thin: 4, anti-tumor, prevent aging effects And so on. . . . . 【Chinese medical researchers have weight-loss statement effect of Oolong tea in fact】 Although the West has been on the "tea weight loss effect," skeptical, but the Chinese medical researchers recently declared, oolong tea does have the decomposition of fat, weight loss, fitness and other wonderful effect. The current "Soong Ching Ling Pediatric Award" winner Xi-Rong Guo believes that tea, oolong tea contain more multi-enzyme, will be effective in reducing subcutaneous fat. Oolong tea】 【origin of the name Oolong tea, also known as green tea, semi-fermented tea, named after the founder of the tea. Its most prestigious Fujian and Guangdong to the number two real estate. One Fujian "Wuyi Rock" are numbered. Oolong tea in China several, unique distinctive characteristics of tea category. Oolong tea production, and some legendary color, according to the "Fujian of tea", "Fujian tea folklore" contains the Qing Dynasty Yongzheng, Anxi County in Fujian Province Nanyan West Tsubosato a tea farmer in the village, but also hunting expert, surnamed Su name dragon, because He looks dark and strong, folks call him "own" One spring, Oolong tea waist hanging baskets, shotgun-toting mountain tea, taken at noon, a mountain deer suddenly slip past from the side, Oolong gun However, the mountain deer shooting wounded desperately fleeing the mountains, Oolong is also followed in hot pursuit, finally capturing the prey, deer back home when the mountain is by candlelight when, Oolong, and the whole family busy slaughtering, tasting game, has been the tea things completely forgotten. The following morning the family were busy frying taken back yesterday, "Cha." Did not expect a night of fresh leaves are placed, has bordered the edge of the red and emitting bursts of fragrance, when the tea made good, strong taste of extra fragrance, no past bitter taste, and the attentive pondering and repeated tests, After wilt carving, swings blue, semi-fermented, baking and other processes, and finally made out of superior quality new ---- Oolong tea. Anxi oolong tea has gradually become the famous tea of the. 【Oolong tea】 system of law Oolong tea, green tea and black tea combines the system of law, its quality range between green and black tea, both black thick flavor, but also green tea and incense Qingfen a "green red trim" in the world. After tasting Liuxiang cheek teeth, back to the sweet fresh. The pharmacological effects of Oolong tea, the most prominent in the decomposition of fat, diet fitness and so on. In Japan called "beauty tea", "Body of tea." The formation of the excellent quality of Oolong tea, first _select_ the fresh leaves of tea varieties as raw materials, strictly picking standards; followed by the extremely fine craftsmanship. Oolong tea because it makes the blue in different ways, divided into "beats makes the blue," "rock makes the blue," "hand-made green" three subgroups. Business habits were divided into areas according to their: North Fujian Oolong, Taiwanese oolong, Guangdong oolong, Taiwan Oolong and other subgroups. Oolong tea is unique in China, mainly in northern Fujian Fujian Province, Fujian and Guangdong, Taiwan, the three provinces. In recent years, Sichuan, Hunan and other provinces also have a small amount of production. Oolong tea from the Tea Dragon Song tribute group, phoenix cake evolved, created in 1725 (Qing Yongzheng) before and after. According to the Fujian "Anxi County," reads: "Anxi who invented the first three years of the Qing Emperor Yongzheng tea practices, after passing northern Fujian and Taiwan." According to historical research, which has operations in Fuzhou in 1862 Oolong tea stack, 1866 Taiwan Oolong tea began to export. In addition to the domestic tea is now Guangdong and Fujian province, mainly exported to Japan, Southeast Asia and Hong Kong and Macao. 【Oolong tea】 valuable species 1. [Wuyi Rock] produced in the Wuyi Mountain in Fujian. Wuyi Rock Tea shape fat Leveling and tight curl, color, smooth, frog-shaped leaves on her own. Color green, sand green, dense yellow, Yedi, margin red or red dot from the central pale green. Drink the tea, the aroma Bo Yu, Zi Ye mellow, sweet little slip with a special "rock rhyme." 2. [Phoenix Single-Cong tea] produced in Guangdong. Tea-shaped sturdy and curly, light yellow with slightly green leaves. Huang Yan lining soup green, clean aroma of long, multiple brew, fragrance lingers, sweet taste remain. 3. [Taiwan oolong tea] curl bar, copper was brown, orange tea, taste of pure, natural fruit thick, red belly bottom leaves after brewing green, Nantou County, where the "cold-top" the most expensive tea. 4. [This tea] Fujian Anxi production. "Iron Goddess of Mercy" is the name of tea, but also the name of tea cultivars. This tea appearance of the cable tight end, and some hook shaped like a scale, and some seemed to be clear dragonfly head, because caffeine as water evaporates, the surface layer of white frost, called "green sand from the cream." After brewing the tea, fragrant smell, by hot small sip, mouthful of aroma, sweet throat at the end, there are lingering fragrance called seven bubble. 5. [Dong Fang Meiren] produced in Xiamen 】 【Oolong tea weight loss Oolong tea is so popular simply because it dissolves fat, weight loss, this argument does have a scientific basis. Because the main component of tea - tannic acid, shown to correlate with fat metabolism are closely related, and the experimental results confirmed that tea can actually lower blood cholesterol levels, it is rare to lose weight tea. We all know that representatives of oolong tea in China, is a semi-fermented tea, transparent amber tea is its features. In fact, tea is the general term, it can be subdivided into many different types of tea. For example: narcissus, white peony, and good with seafood, etc. Tieguanyin, more variety, you can for your _select_ion. Experimental results show that drinking a liter of oolong tea per day, rising to inhibit the effect of cholesterol. Although the amount of consumption should be decided according to individual physical condition, but when food is too greasy, it is best with oolong tea can not only have a sense of satiety, but also can remove greasy. First, the anti-cancer Second, the lipid-lowering Third, anti-aging 【Oolong tea】 basic ingredients and effectiveness 【】 And use of drinking tea Tea is not the more the better new new, easy to stomach injury of drinking properly, just picked as the new tea, storage time is short, contains more polyphenols, without oxidation, aldehydes and alcohols and other substances, these substances on healthy people and not much impact, but poor on gastrointestinal function, particularly chronic gastrointestinal inflammation itself in patients, these substances will stimulate the gastrointestinal mucosa, gastrointestinal function had poorer people are more likely to cause stomach problems. Tea should not drink so the new, less than half of the new store not to drink tea. In addition, the new tea also contains more caffeine, the active alkaloid and a variety of aromatic substances, these substances will make the central nervous system stimulant, a nervous breakdown, heart and brain disease in patients with moderate drinking should be, and should not be at bedtime or on an empty stomach, the right approach is to place only after two weeks may be used. 【Oolong tea】 Desktop Desktop tea grew out of Chaozhou, Taiwanese of Gongfu. I. Prologue: welcoming remarks, commentary, greetings You sir / madam, How are you! Welcome to the fragrant tea house, tea house waiter I am, here I am for everyone from the show Kung Fu Tea in Taiwan. Second, the approach: incense breath, live cooking Oasis "Incense static gas" is through the light this incense to create a peaceful and solemn, very warm atmosphere and hope that this refreshing fragrance to make you feel good, and with this long curl of cigarette raising it to the realm of enlightenment. Su Song was a master of the tea ceremony tea, tea experience he concluded that "flowing water boiled must live", live cooking Oasis, that stir the pot boiling springs. Third, the approach: peacock, Ye Jia Bargain 1 peacock: is the companion show their beautiful feathers, we use the peacock ladies and gentlemen, this channel program to introduce the tea with the beautiful tea _set_. 1 "Teapot: This pot produced in Yixing, Jiangsu Province, which has absorption and permeability Hong, tea dissolved nutrients in which more than 95%, so the longer the teapot with the tea brewed from the more fragrant dedicated to making this pot of tea. 2 "smells Cup: mainly used for smell the aroma of tea. 3 "tea cup: the taste of tea is mainly used for goods. 4 "Tea charge: also known as tea summarized, dedicated to Sheng tea and enjoy tea. 5 "Tea: A tea-pin, tea bucket, tea spoon, teaspoon, tea folders, and so on. a, needles used to clear the spout of tea; b, tea, tea bucket for easy Sheng; c, tea spoon used to call to take tea; d, teaspoon for the replacement of Cancha; e, to get a cup of tea with a clip; f, tea, put the folder for the left; g, purple clay pot pen used to adjust the internal and external temperature. 6 "bed tea: tea for operation during the show Kung Fu. 7 "tea sea: used to hold excess water. 8 "tea towels: For dry cup or Hudi drops of water. 9 "canister: used to hold dry tea. 10 "Incense Burner: For burning incense. 11 "stoves Group: dedicated to the boil. 12 "saucer; for placing cups and tea cups smells. 13 "fair cup: tea for harmonic color, concentration and amount, the implied fair and treat people the Chinese tea ceremony in the truth. 14 "Tea leakage: leakage of tea leaves used to have. 15 "pot pad: dedicated to the release teapot. 2, Ye Jia Bargain: "Ye Jia" is the praise of tea Su, "Ye Jia bargain" is all appreciation of oolong tea, oolong tea today, you point is - Oolong tea, which shape, with incense, and unique rhyme. Third, the temperature warm cup pot: is the water into the teapot with boiling inside, and then every one of them into the fair cup, tea cup and the aroma cup, which aims to raise the temperature of tea, the tea can on the inside play better color, smell, taste, type of features. Four methods: Oolong palace Oolong tea is put into the teapot, the "Palace" is used to describe the importance of purple clay. Five practices: wash tea fragrant, spring breeze was blowing Oolong tea is more complex because the production process, "Di fragrant tea" refers to water washing about tea, and let the tea absorb some water, make tea in a place like the state of Han Xiang. "Spring breeze was blowing," refers to the pot with lid and scrape off the surface of the bubble and the surge of tea, tea is more clear and clean the jar. VI means: Oolong the sea, the wash Sin Yan Kung Fu tea products pay attention to the "first soaked in water, two tea, tea is the essence of the three four-bubble", the first bubble out of the ordinary drink of tea, tea into the sea, because tea is amber, the flow of tea from the spout is like the sea dragon into the sea, as it is known as "oolong into the sea." "The wash Sin Yan" is the banks of Wuyi Jiuquxi nothing gained, the metaphor Cliff, where the metaphor out. When finished with the second lid after brewing, but also the surface of the pot with water laundry, internal and external heating, is conducive to the dissemination of tea. Seven practices: a sightseeing tour, mother feeding child Teapot bubble tea after the tea towel on the stick of dry Hudi residual water, and put into the fair cup of tea, this process is called "a sightseeing tour, mother feeding child." Eight practices: dragons line the rain, Phoenix nod Quick cup of tea will be fair even to turn into the aroma cup, called "dragons line Rain" has its "Heavy dew," the auspicious meaning, when the few remaining cup of tea fair to point as appropriate, approach requires a high and one low place Zhencha rhythm of water, this method is called "Phoenix nodded." IX, means: "dragon and phoenix, carp turning over," Will be engraved with dragon tea cup upside down in the smells phoenix engraved on the Cup, called the "Dragon and Phoenix", also known as "husband and wife Harmony," the buckle of the products, hear Flip Cup together over, known as the "carp stand." Myths and legends of ancient China, "Lei turning over," the goal can leap of heaven away. With this approach we wish all of you family harmony, and lasting prosperity. Ten or disabled people, means: "all hand-transmitted Soup" At this point the Dragon Cup both hands unto the guests to require the dragon and phoenix are the guests, and give it right to left, that respect for the guests. XI practices: Appreciation color, smell the tea hi The smells bring cup tilted 45 degrees, quickly roll into the palm, guests smell the cup of tea, tea cup with temperature, the ceramic Oolong patterns will change color, then you can see the tea changes in color and Phoenix, so called "Appreciation color." "Hi tea smell" the smell of tea in the head and a smell, that is invite guests to smell fragrant bottom of the cup, the first smell is the smell the fragrance of purity mainly to see if incense, no smell. Desktop Tea focuses on tea itself, and tea-related things, concern, and creating an atmosphere with tea. Enjoy the color and fragrant tea and shape, is an indispensable part of tea; brewing process, the superb art and craft, so that the enjoyment of tea as a kind of beauty; addition to the appreciation and application of tea, the tea and self- Wu self-cultivation, with people's thinking, the design of the environment of tea in the tea are being inclusive. Closely related to art and life, will be drinking and the integration of human cultivation, the formation of the intimate nature of the tea form, which more and more accepted by people. Simply expressed as follows: The main tea: Dong Ding Oolong, Wenshan package types, Alishan tea. 1. Gracefully placed one by one with the tea, teapots and tea tray Chazhong placed side by side above the cup and tea cup aroma-one correspondence, standing side by side. Electric kettle placed on the left hand side. 2. Tour of tea with a teaspoon of tea, the tea gently transferred to the Netherlands for the guests enjoy. 3. Warm pot pot not only to warm the teapot warm, even temperature Chazhong. With his left hand picked up the electric tea pot, fill the teapot, then the right hand pot, into the Chazhong. 4. Warm cup of hot water inside the Chazhong smells were injected into the cup, tea cup clip caught smells, rotate 360 degrees, it will smell fragrant cup of hot water into the tea cup. Caught in the same folder with the tea, tea cup, rotate 360 degrees, the cup into the wash water or the tea tray. 5. Investment tea to tea spout aligned bearing the round mouth, with a teaspoon of tea into the pot Qingbo. Investment tea was 1 / 2 to 2 / 3 pot. 6. Wash the left hand electric tea kettle, boiling water to 100 degrees Celsius higher into the pot. Covered with lid, pour to the floating foam. Immediately into the Chazhong tea, the aroma in the cup points. Wash water can be used for tea aroma. 7. High-red high executive power teapot boiling water into the pot to make tea in a pot as churn. First soak time of 1 minute, 1 minute, the tea into the Chazhong, assigned to the aroma cup. 8. Serve tea aroma and tea cup cup cup holder in the same place, his hands reach for cup holder, sent to the guests in front of your guests enjoy. 9. Smelling the fragrance of the tea cup first heard, and then put tea cup tea, smell the fragrance cup. 10. Tea aroma tea after the concept of color can be. Tea for three hours, and then from the tip of the tongue to the lingual base of the tongue, different locations also have subtle differences in flavor, to be thin products, can make a difference experience. 11. Once again the second brew brewing methods and the first time the same, just longer than 15 seconds to increase the first bubble, and so on, every time brewing, brewing time should increase relatively. ER quality oolong tea is good, if the proper brewing techniques, you can brew dozens of times, each time the color, flavor and even the same. 12 tea to brew the second time since the starting points serve tea to the tea directly in front of each guest smell the incense cup, and then repeat smelling, observing, tea, brewing process. Green tea and oolong tea is produced by the same kind of out. The biggest difference is that this process has not been fermented. Because tea catechins will be with the increase of fermentation temperature combined, resulting in darkening of tea, but so will also reduce the astringency of tea. The combination of catechin composition is formed by tea polyphenols. Polyphenols and has antioxidant catechins, various enzymes can affect the activity of our body. Catechins contained in tea about half would be transformed into oolong tea polyphenols. Therefore, the antioxidant effect of catechin and the dual role of oolong tea polyphenols under the green tea does not have to show the effectiveness of the various. And characteristics of Taiwan's tea-producing areas 1, Evergreen tea: About 500 meters above sea level, is located in Nantou County, is one of Taiwan's early major tea producing area. Oolong tea in this region mainly by mechanical harvesting, a large amount of attention to production processes and equipment, light tea fragrance of nature than willing. 2, Dong Ding tea: About 900 meters above sea level, located in Nantou County, Taiwan's most famous oolong tea, baked carbon and the largest producer. Taiwan's most famous race tea, often in spring and winter games St. Shijie will attract the farmers to pay the tea competition. It is well known in the roasting fire, that is, people? Called "Kung Fu Tea" or "old man tea", tea than brown, sweet and roasted flavor there, also with the smell of roasted flavor. After baking the carbon content of less caffeine, less likely to affect sleep. 3, Alishan tea: Altitude of about 1,500 meters above sea level, located in Chiayi County, stone table, the most prosperous in the export fame, semi-fermented oolong tea in this area mainly refined tea fragrance smell, taste sweet glycol, is the largest tea producing areas of high altitude. 4, Yushan tea: About 1800 meters above sea level, located in Chiayi County and Nantou County at the junction, is one of the emerging tea, oolong tea are fermented mainly because of higher altitude, the tea growing season longer than usual, so good resistance to foaming, the general impulse bulb 6-7 times is not a problem. Flavorful atmosphere fragrant, golden tea, taste fresh and delicious, is one of high tea. 5, Lishan tea: About 2000 meters above sea level, located in mountainous areas in Taichung County and Nantou line junction, is the highest tea growing areas in Taiwan, less poor quality, taste fresh, long soak will not be bitter, tea is the best. 6, other tea: Others, such as Hsi-tou, Riley, Ruifeng, Meishan, Lu Shan, Hong Hong, Wu Jie ... ... as the new tea-growing areas, there are good quality and price. Because more than tea better than fame, than it is ignored, and because of this the tea to the nearby tea name. The features will vary by region and climate and develop its unique unique. Atmosphere fragrant smell, taste glycol, tea golden color 2. Beipu {oriental beauty tea cakes and tea }==== Oriental Beauty Tea Pekoe significant because of its bud, also known as "pekoe tea." Most of the growth in the Emei Township, Hsinchu, Beipu Township, Hengshan Township, and other bamboo Township, Miaoli area, and the first house, the first copies, Baoshan, the old Tin Liu, the three Bay area, Longtan, Taoyuan, etc. are also part of the production. Tea Appearance: The Pekoe hypertrophy, leaves were red, yellow, green and white, as compared to those of varying bright colors; Tea-color: bright orange with bright red better Tea: Entrance strong taste, diethylene glycol instead of jerky, smooth fluid through pipes, mouth aftertaste glycol, Aroma: ripe fruit smell of a natural fragrance, scent for those who are best. 3. Taitung Flow Tea === The major tea growing area in Taitung Township Luye high-profile and high-profile face of all Mt, mountain tea garden. Wuling eight hundred meters above sea level around the village is the origin of tea production Flow. Unique method for making tea, drink to exceptionally fresh glycol 4. Pingtung Manchurian Tea === Hengchun is also tea, is there a mistake? The southern end of Taiwan's hottest, also tea, does not introduce you do not believe Oh!! ~ ~ In fact, is not the Hengchun tea, but not far from the Hengchun Township, Harbor Village Manchurian tea, to borrow the Hengchun fame to sell, Tea is the only port in Taiwan have not improved the soil of tea, a little bitter, rather special. 5. Wuling Mountain Tea === Produced in the eastern foot of snow two thousand meters above sea level Wuling Valley, site and the river will flow during snow , Year-round misty, nourished by the four seasons of rain and fog, leaves thick, moist, closed only three times, Seiko fragrant roasted by a resistant foam characteristics, drinking throat pure heart, one of Taiwan's high mountain tea Need.
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No. 5
【Efficacy of oolong tea healthy life!】 1, the elimination of harmful reactive oxygen beauty and health: 2, 1 liter of oolong tea to drink each day can improve skin allergies: 3, drinking tea can thin: 4, anti-tumor, prevent aging effects And so on. . . . . 【Chinese medical researchers have weight-loss statement effect of Oolong tea in fact】 Although the West has been on the "tea weight loss effect," skeptical, but the Chinese medical researchers recently declared, oolong tea does have the decomposition of fat, weight loss, fitness and other wonderful effect. The current "Soong Ching Ling Pediatric Award" winner Xi-Rong Guo believes that tea, oolong tea contain more multi-enzyme, will be effective in reducing subcutaneous fat. Oolong tea】 【origin of the name Oolong tea, also known as green tea, semi-fermented tea, named after the founder of the tea. Its most prestigious Fujian and Guangdong to the number two real estate. One Fujian "Wuyi Rock" are numbered. Oolong tea in China several, unique distinctive characteristics of tea category. Oolong tea production, and some legendary color, according to the "Fujian of tea", "Fujian tea folklore" contains the Qing Dynasty Yongzheng, Anxi County in Fujian Province Nanyan West Tsubosato a tea farmer in the village, but also hunting expert, surnamed Su name dragon, because He looks dark and strong, folks call him "own" One spring, Oolong tea waist hanging baskets, shotgun-toting mountain tea, taken at noon, a mountain deer suddenly slip past from the side, Oolong gun However, the mountain deer shooting wounded desperately fleeing the mountains, Oolong is also followed in hot pursuit, finally capturing the prey, deer back home when the mountain is by candlelight when, Oolong, and the whole family busy slaughtering, tasting game, has been the tea things completely forgotten. The following morning the family were busy frying taken back yesterday, "Cha." Did not expect a night of fresh leaves are placed, has bordered the edge of the red and emitting bursts of fragrance, when the tea made good, strong taste of extra fragrance, no past bitter taste, and the attentive pondering and repeated tests, After wilt carving, swings blue, semi-fermented, baking and other processes, and finally made out of superior quality new ---- Oolong tea. Anxi oolong tea has gradually become the famous tea of the. 【Oolong tea】 system of law Oolong tea, green tea and black tea combines the system of law, its quality range between green and black tea, both black thick flavor, but also green tea and incense Qingfen a "green red trim" in the world. After tasting Liuxiang cheek teeth, back to the sweet fresh. The pharmacological effects of Oolong tea, the most prominent in the decomposition of fat, diet fitness and so on. In Japan called "beauty tea", "Body of tea." The formation of the excellent quality of Oolong tea, first _select_ the fresh leaves of tea varieties as raw materials, strictly picking standards; followed by the extremely fine craftsmanship. Oolong tea because it makes the blue in different ways, divided into "beats makes the blue," "rock makes the blue," "hand-made green" three subgroups. Business habits were divided into areas according to their: North Fujian Oolong, Taiwanese oolong, Guangdong oolong, Taiwan Oolong and other subgroups. Oolong tea is unique in China, mainly in northern Fujian Fujian Province, Fujian and Guangdong, Taiwan, the three provinces. In recent years, Sichuan, Hunan and other provinces also have a small amount of production. Oolong tea from the Tea Dragon Song tribute group, phoenix cake evolved, created in 1725 (Qing Yongzheng) before and after. According to the Fujian "Anxi County," reads: "Anxi who invented the first three years of the Qing Emperor Yongzheng tea practices, after passing northern Fujian and Taiwan." According to historical research, which has operations in Fuzhou in 1862 Oolong tea stack, 1866 Taiwan Oolong tea began to export. In addition to the domestic tea is now Guangdong and Fujian province, mainly exported to Japan, Southeast Asia and Hong Kong and Macao. 【Oolong tea】 valuable species 1. [Wuyi Rock] produced in the Wuyi Mountain in Fujian. Wuyi Rock Tea shape fat Leveling and tight curl, color, smooth, frog-shaped leaves on her own. Color green, sand green, dense yellow, Yedi, margin red or red dot from the central pale green. Drink the tea, the aroma Bo Yu, Zi Ye mellow, sweet little slip with a special "rock rhyme." 2. [Phoenix Single-Cong tea] produced in Guangdong. Tea-shaped sturdy and curly, light yellow with slightly green leaves. Huang Yan lining soup green, clean aroma of long, multiple brew, fragrance lingers, sweet taste remain. 3. [Taiwan oolong tea] curl bar, copper was brown, orange tea, taste of pure, natural fruit thick, red belly bottom leaves after brewing green, Nantou County, where the "cold-top" the most expensive tea. 4. [This tea] Fujian Anxi production. "Iron Goddess of Mercy" is the name of tea, but also the name of tea cultivars. This tea appearance of the cable tight end, and some hook shaped like a scale, and some seemed to be clear dragonfly head, because caffeine as water evaporates, the surface layer of white frost, called "green sand from the cream." After brewing the tea, fragrant smell, by hot small sip, mouthful of aroma, sweet throat at the end, there are lingering fragrance called seven bubble. 5. [Dong Fang Meiren] produced in Xiamen 】 【Oolong tea weight loss Oolong tea is so popular simply because it dissolves fat, weight loss, this argument does have a scientific basis. Because the main component of tea - tannic acid, shown to correlate with fat metabolism are closely related, and the experimental results confirmed that tea can actually lower blood cholesterol levels, it is rare to lose weight tea. We all know that representatives of oolong tea in China, is a semi-fermented tea, transparent amber tea is its features. In fact, tea is the general term, it can be subdivided into many different types of tea. For example: narcissus, white peony, and good with seafood, etc. Tieguanyin, more variety, you can for your _select_ion. Experimental results show that drinking a liter of oolong tea per day, rising to inhibit the effect of cholesterol. Although the amount of consumption should be decided according to individual physical condition, but when food is too greasy, it is best with oolong tea can not only have a sense of satiety, but also can remove greasy. First, the anti-cancer Second, the lipid-lowering Third, anti-aging 【Oolong tea】 basic ingredients and effectiveness 【】 And use of drinking tea Tea is not the more the better new new, easy to stomach injury of drinking properly, just picked as the new tea, storage time is short, contains more polyphenols, without oxidation, aldehydes and alcohols and other substances, these substances on healthy people and not much impact, but poor on gastrointestinal function, particularly chronic gastrointestinal inflammation itself in patients, these substances will stimulate the gastrointestinal mucosa, gastrointestinal function had poorer people are more likely to cause stomach problems. Tea should not drink so the new, less than half of the new store not to drink tea. In addition, the new tea also contains more caffeine, the active alkaloid and a variety of aromatic substances, these substances will make the central nervous system stimulant, a nervous breakdown, heart and brain disease in patients with moderate drinking should be, and should not be at bedtime or on an empty stomach, the right approach is to place only after two weeks may be used. 【Oolong tea】 Desktop Desktop tea grew out of Chaozhou, Taiwanese of Gongfu. I. Prologue: welcoming remarks, commentary, greetings You sir / madam, How are you! Welcome to the fragrant tea house, tea house waiter I am, here I am for everyone from the show Kung Fu Tea in Taiwan. Second, the approach: incense breath, live cooking Oasis "Incense static gas" is through the light this incense to create a peaceful and solemn, very warm atmosphere and hope that this refreshing fragrance to make you feel good, and with this long curl of cigarette raising it to the realm of enlightenment. Su Song was a master of the tea ceremony tea, tea experience he concluded that "flowing water boiled must live", live cooking Oasis, that stir the pot boiling springs. Third, the approach: peacock, Ye Jia Bargain 1 peacock: is the companion show their beautiful feathers, we use the peacock ladies and gentlemen, this channel program to introduce the tea with the beautiful tea _set_. 1 "Teapot: This pot produced in Yixing, Jiangsu Province, which has absorption and permeability Hong, tea dissolved nutrients in which more than 95%, so the longer the teapot with the tea brewed from the more fragrant This pot dedicated to brewing tea. 2 "smells Cup: mainly used for smell the aroma of tea. 3 "tea cup: the taste of tea is mainly used for goods. 4 "Tea charge: also known as tea summarized, dedicated to Sheng tea and enjoy tea. 5 "Tea: A tea-pin, tea bucket, tea spoon, teaspoon, tea folders, and so on. a, needles used to clear the spout of tea; b, tea, tea bucket for easy Sheng; c, tea spoon used to call to take tea; d, teaspoon for the replacement of Cancha; e, to get a cup of tea with a clip; f, tea, put the folder for the left; g, purple clay pot pen used to adjust the internal and external temperature. 6 "bed tea: tea for operation during the show Kung Fu. 7 "tea sea: used to hold excess water. 8 "tea towels: For dry cup or Hudi drops of water. 9 "canister: used to hold dry tea. 10 "Incense Burner: For burning incense. 11 "stoves Group: dedicated to the boil. 12 "saucer; for placing cups and tea cups smells. 13 "fair cup: tea for harmonic color, concentration and amount, the implied fair and treat people the Chinese tea ceremony in the truth. 14 "Tea leakage: leakage of tea leaves used to have. 15 "pot pad: dedicated to the release teapot. 2, Ye Jia Bargain: "Ye Jia" is the praise of tea Su, "Ye Jia bargain" is all appreciation of oolong tea, oolong tea today, you point is - Oolong tea, which shape, with incense, and unique rhyme. Third, the temperature warm cup pot: is the water into the teapot with boiling inside, and then every one of them into the fair cup, tea cup and the aroma cup, which aims to raise the temperature of tea, the tea can on the inside play better color, smell, taste, type of features. Four methods: Oolong palace Oolong tea is put into the teapot, the "Palace" is used to describe the importance of purple clay. Five practices: wash tea fragrant, spring breeze was blowing Oolong tea is more complex because the production process, "Di fragrant tea" refers to water washing about tea, and let the tea absorb some water, make tea in a place like the state of Han Xiang. "Spring breeze was blowing," refers to the pot with lid and scrape off the surface and float to the surface of the bubble tea, the tea jar is more clear and clean. VI means: Oolong the sea, the wash Sin Yan Kung Fu tea products pay attention to the "first soaked in water, two tea, tea is the essence of the three four-bubble", the first bubble out of the ordinary drink of tea, tea into the sea, because tea is amber, the flow of tea from the spout is like the sea dragon into the sea, as it is known as "oolong into the sea." "The wash Sin Yan" is the banks of Wuyi Jiuquxi nothing gained, the metaphor Cliff, where the metaphor out. When finished with the second lid after brewing, but also the surface of the pot with water laundry, internal and external heating, is conducive to the dissemination of tea. Seven practices: a sightseeing tour, mother feeding child Teapot bubble tea after the tea towel on the stick of dry Hudi residual water, and put into the fair cup of tea, this process is called "a sightseeing tour, mother feeding child." Eight practices: dragons line the rain, Phoenix nod Fair cup of tea will quickly turn into the smells evenly Cup, called "dragons line Rain" has its "Heavy dew," the auspicious meaning, when the few remaining cup of tea fair to point as appropriate, approach requires a high and one low place Zhencha rhythm of water, this method is called "Phoenix nodded." IX, means: "dragon and phoenix, carp turning over," Will be engraved with dragon tea cup upside down in the smells phoenix engraved on the Cup, called the "Dragon and Phoenix", also known as "husband and wife Harmony," the buckle of the products, hear Flip Cup together over, known as the "carp stand." Myths and legends of ancient China, "Lei turning over," the goal can leap of heaven away. With this approach we wish all of you family harmony, and lasting prosperity. Ten or disabled people, means: "all hand-transmitted Soup" At this point the Dragon Cup both hands unto the guests to require the dragon and phoenix are the guests, and give it right to left, that respect for the guests. XI practices: Appreciation color, smell the tea hi The smells bring cup tilted 45 degrees, quickly roll into the palm, guests smell the cup of tea, tea cup with temperature, the ceramic Oolong patterns will change color, then you can see the tea changes in color and Phoenix, so called "Appreciation color." "Hi tea smell" the smell of tea in the head and a smell, that is invite guests to smell fragrant bottom of the cup, the first smell is the smell the fragrance of purity mainly to see if incense, no smell. Desktop Tea focuses on tea itself, and tea-related things, concern, and creating an atmosphere with tea. Enjoy the color and fragrant tea and shape, is an indispensable part of tea; brewing process, the superb art and craft, so that the enjoyment of tea as a kind of beauty; addition to the appreciation and application of tea, the tea and self- Wu self-cultivation, with people's thinking, the design of the environment of tea in the tea are being inclusive. Closely related to art and life, will be drinking and the integration of human cultivation, the formation of the intimate nature of the tea form, which more and more accepted by people. Simply expressed as follows: The main tea: Dong Ding Oolong, Wenshan package types, Alishan tea. 1. Gracefully placed one by one with the tea, teapots and tea tray Chazhong placed side by side above the cup and tea cup aroma-one correspondence, standing side by side. Electric kettle placed on the left hand side. 2. Tour of tea with a teaspoon of tea, the tea gently transferred to the Netherlands for the guests enjoy. 3. Warm pot pot not only to warm the teapot warm, even temperature Chazhong. With his left hand picked up the electric tea pot, fill the teapot, then the right hand pot, into the Chazhong. 4. Warm cup of hot water inside the Chazhong smells were injected into the cup, tea cup clip caught smells, rotate 360 degrees, it will smell fragrant cup of hot water into the tea cup. Caught in the same folder with the tea, tea cup, rotate 360 degrees, the cup into the wash water or the tea tray. 5. Investment tea to tea spout aligned bearing the round mouth, with a teaspoon of tea into the pot Qingbo. Investment tea was 1 / 2 to 2 / 3 pot. 6. Wash the left hand electric tea kettle, boiling water to 100 degrees Celsius higher into the pot. Covered with lid, pour to the floating foam. Immediately into the Chazhong tea, the aroma in the cup points. Wash water can be used for tea aroma. 7. High-red high executive power teapot boiling water into the pot to make tea in a pot as churn. First soak time of 1 minute, 1 minute, the tea into the Chazhong, assigned to the aroma cup. 8. Serve tea aroma and tea cup cup cup holder in the same place, his hands reach for cup holder, sent to the guests in front of your guests enjoy. 9. Smelling the fragrance of the tea cup first heard, and then put tea cup tea, smell the fragrance cup. 10. Tea aroma tea after the concept of color can be. Tea for three hours, and then from the tip of the tongue to the lingual base of the tongue, different locations also have subtle differences in flavor, to be thin products, can make a difference experience. 11. Once again the second brew brewing methods and the first time the same, just longer than 15 seconds to increase the first bubble, and so on, every time brewing, brewing time should increase relatively. ER quality oolong tea is good, if the proper brewing techniques, you can brew dozens of times, each time the color, flavor and even the same. 12 tea to brew the second time since the starting points serve tea to the tea directly in front of each guest smell the incense cup, and then repeat smelling, observing, tea, brewing process. Green tea and oolong tea is produced by the same kind of out. The biggest difference is that this process has not been fermented. Because tea catechins will be with the increase of fermentation temperature combined, resulting in darkening of tea, but so will also reduce the astringency of tea. The combination of catechin composition is formed by tea polyphenols. Polyphenols and has antioxidant catechins, various enzymes can affect the activity of our body. Catechins contained in tea about half would be transformed into oolong tea polyphenols. Therefore, the antioxidant effect of catechin and the dual role of oolong tea polyphenols under the green tea does not have to show the effectiveness of the various. And characteristics of Taiwan's tea-producing areas 1, Evergreen tea: About 500 meters above sea level, is located in Nantou County, is one of Taiwan's early major tea producing area. Oolong tea in this region mainly by mechanical harvesting, a large amount of attention to production processes and equipment, light tea fragrance of nature than willing. 2, Dong Ding tea: About 900 meters above sea level, located in Nantou County, Taiwan's most famous oolong tea, baked carbon and the largest producer. Taiwan's most famous race tea, often in spring and winter games St. Shijie will attract the farmers to pay the tea competition. It is well known in the roasting fire, that is, people? Called "Kung Fu Tea" or "old man tea", tea than brown, sweet and roasted flavor there, also with the smell of roasted flavor. After baking the carbon content of less caffeine, less likely to affect sleep. 3, Alishan tea: Altitude of about 1,500 meters above sea level, located in Chiayi County, stone table, the most prosperous in the export fame, semi-fermented oolong tea in this area mainly refined tea fragrance smell, taste sweet glycol, is the largest tea producing areas of high altitude. 4, Yushan tea: About 1800 meters above sea level, located in Chiayi County and Nantou County at the junction, is one of the emerging tea, oolong tea are fermented mainly because of higher altitude, the tea growing season longer than usual, so good resistance to foaming, the general impulse bulb 6-7 times is not a problem. Flavorful atmosphere fragrant, golden tea, taste fresh and delicious, is one of high tea. 5, Lishan tea: About 2000 meters above sea level, located in mountainous areas in Taichung County and Nantou line junction, is the highest tea growing areas in Taiwan, less poor quality, taste fresh, long soak will not be bitter, tea is the best. 6, other tea: Others, such as Hsi-tou, Riley, Ruifeng, Meishan, Lu Shan, Hong Hong, Wu Jie ... ... as the new tea-growing areas, there are good quality and price. Because more than tea better than fame, than it is ignored, and because of this the tea to the nearby tea name. The features will vary by region and climate and develop its unique unique. Atmosphere fragrant smell, taste glycol, tea golden color 2. Beipu {oriental beauty tea cakes and tea }==== Oriental Beauty Tea Pekoe significant because of its bud, also known as "pekoe tea." Most of the growth in the Emei Township, Hsinchu, Beipu Township, Hengshan Township, and other bamboo Township, Miaoli area, and the first house, the first copies, Baoshan, the old Tin Liu, the three Bay area, Longtan, Taoyuan, etc. are also part of the production. Tea Appearance: The Pekoe hypertrophy, leaves were red, yellow, green and white, as compared to those of varying bright colors; Tea-color: bright orange with bright red better Tea: Entrance strong taste, diethylene glycol instead of jerky, smooth fluid through pipes, mouth aftertaste glycol, Aroma: ripe fruit smell of a natural fragrance, scent for those who are best. 3. Taitung Flow Tea === The major tea growing area in Taitung Township Luye high-profile and high-profile face of all Mt, mountain tea garden. Wuling eight hundred meters above sea level around the village is the origin of tea production Flow. Unique method for making tea, drink to exceptionally fresh glycol 4. Pingtung Manchurian Tea === Hengchun is also tea, is there a mistake? The southern end of Taiwan's hottest, also tea, does not introduce you do not believe Oh!! ~ ~ In fact, is not the Hengchun tea, but not far from the Hengchun Township, Harbor Village Manchurian tea, to borrow the Hengchun fame to sell, Tea is the only port in Taiwan have not improved the soil of tea, a little bitter, rather special. 5. Wuling Mountain Tea === Produced in the eastern foot of snow two thousand meters above sea level Wuling Valley, site and the river will flow during snow , Year-round misty, nourished by the four seasons of rain and fog, leaves thick, moist, closed only three times, Seiko fragrant roasted by a resistant foam characteristics, drinking throat pure heart, one of Taiwan's high mountain tea Need.
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Brief description of oolong tea
Green tea and oolong tea is produced by the same kind of out. The biggest difference is that this process has not been fermented. Because tea catechins will be with the increase of fermentation temperature combined, resulting in darkening of tea, but so will also reduce the astringency of tea. The combination of catechin composition is formed by tea polyphenols. Polyphenols and has antioxidant catechins, various enzymes can affect the activity of our body. Catechins contained in tea about half would be transformed into oolong tea polyphenols. Therefore, the antioxidant effect of catechin and the dual role of oolong tea polyphenols under the green tea does not have to show the effectiveness of the various. Although the West has been on the "tea weight loss effect," skeptical, but the Chinese medical researchers recently declared, oolong tea does have the decomposition of fat, weight loss, fitness and other wonderful effect. The current "Soong Ching Ling Pediatric Award" winner Xi-Rong Guo believes that tea, oolong tea contain more multi-enzyme, will be effective in reducing subcutaneous fat.
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Origin of the name oolong tea
Oolong tea, also known as green tea, semi-fermented tea, named after the founder of the tea. Its most prestigious Fujian and Guangdong to the number two real estate. One Fujian "Wuyi Rock" are numbered. Oolong tea in China several, unique distinctive characteristics of tea category. Oolong tea production, and some legendary color, according to the "Fujian of tea", "Fujian tea folklore" contains the Qing Dynasty Yongzheng, Anxi County in Fujian Province Nanyan West Tsubosato a tea farmer in the village, but also hunting expert, surnamed Su name dragon, because He looks dark and strong, folks call him "own" One spring, Oolong tea waist hanging baskets, shotgun-toting mountain tea, taken at noon, a mountain deer suddenly slip past from the side, Oolong gun However, the mountain deer shooting wounded desperately fleeing the mountains, Oolong is also followed in hot pursuit, finally capturing the prey, deer back home when the mountain is by candlelight when, Oolong, and the whole family busy slaughtering, tasting game, has been the tea things completely forgotten. The following morning the family were busy frying taken back yesterday, "Cha." Did not expect a night of fresh leaves are placed, has bordered the edge of the red and emitting bursts of fragrance, when the tea made good, strong taste of extra fragrance, no past bitter taste, and the attentive pondering and repeated tests, After wilt carving, swings blue, semi-fermented, baking and other processes, and finally made out of superior quality new ---- Oolong tea. Anxi oolong tea has gradually become the famous tea of the.
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Oolong tea production method
Oolong tea, green tea and black tea combines the system of law, its quality range between green and black tea, both black thick flavor, but also green tea and incense Qingfen a "green red trim" in the world. After tasting Liuxiang cheek teeth, back to the sweet fresh. The pharmacological effects of Oolong tea, the most prominent in the decomposition of fat, diet fitness and so on. In Japan called "beauty tea", "Body of tea." The formation of the excellent quality of Oolong tea, first _select_ the fresh leaves of tea varieties as raw materials, strictly picking standards; followed by the extremely fine craftsmanship. Youth programs have produced dry, shake, fixation, including kneading, rolling, drying Pei. Oolong tea because it makes the blue in different ways, divided into "beats makes the blue," "rock makes the blue," "hand-made green" three subgroups. Business habits were divided into areas according to their: North Fujian Oolong, Taiwanese oolong, Guangdong oolong, Taiwan Oolong and other subgroups. Oolong tea is unique in China, mainly in northern Fujian Fujian Province, Fujian and Guangdong, Taiwan, the three provinces. In recent years, Sichuan, Hunan and other provinces also have a small amount of production. Oolong tea from the Tea Dragon Song tribute group, phoenix cake evolved, created in 1725 (Qing Yongzheng) before and after. According to the Fujian "Anxi County," reads: "Anxi who invented the first three years of the Qing Emperor Yongzheng tea practices, after passing northern Fujian and Taiwan." According to historical research, which has operations in Fuzhou in 1862 Oolong tea stack, 1866 Taiwan Oolong tea began to export. In addition to the domestic tea is now Guangdong and Fujian province, mainly exported to Japan, Southeast Asia and Hong Kong and Macao.
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Valuable varieties of Oolong tea
Oolong tea is the representative of China, is a semi-fermented tea, transparent amber tea is its features. In fact, tea is the general term, it can be subdivided into many different types of tea. For example: Narcissus, Huang Dan (gold Gui), the mountains, hairy, Wuyi Rock Tea, Dong Ding Oolong, narcissus, cinnamon, Chelan, Dancong Phoenix, Phoenix daffodils, Lingtou fir, color, and good with other seafood species Tieguanyin foods, etc., species diversity, rare species are the following: 1. Wuyi Rock Tea: Wuyi Mountain in Fujian produced. Wuyi Rock Tea shape fat Leveling and tight curl, color, smooth, frog-shaped leaves on her own. Color green, sand green, dense yellow, Yedi, margin red or red dot from the central pale green. Drink the tea, the aroma Bo Yu, Zi Ye mellow, sweet little slip with a special "rock rhyme." Da Hong Pao Wuyi Rock the quality is the best. 2. Phoenix Dancong: produced in the town of Chaozhou, Guangdong, Wu Dong Mountain area of Phoenix. Tea-shaped sturdy and curly, light yellow with slightly green leaves. Huang Yan lining soup green, clean aroma of long, multiple brew, fragrance lingers, sweet taste remain. 3. Taiwan's Oolong tea: produced in China Taiwan, curl bar, copper was brown, orange tea, taste of pure, natural fruit thick, red belly bottom after brewing green leaves, which Oolong Tea Nantou County (commonly known as frozen Top tea) and the most valuable high visibility. 4. Tieguanyin: Fujian Anxi production. "Iron Goddess of Mercy" is the name of tea, but also the name of tea cultivars. This tea appearance of the cable tight end, and some hook shaped like a scale, and some seemed to Dragonfly head, because caffeine as water evaporates, the surface layer of white frost, called "green sand from the cream." After brewing the tea, fragrant smell, by hot small sip, mouthful of aroma, sweet throat at the end, there are lingering fragrance called seven bubble. 5. Tung Fang Meiren: produced in Xiamen 6. Phoenix Narcissus: Chao is a native of Canton Township, Phoenix oolong tea bar, sub-single-bundle, waves vegetables, daffodils three levels. With natural flowers, honey rhyme, flavor concentration, alcohol, cool, sweet, resistant to brew. Kingpin Guangdong, Hong Kong and Macao, exported to Japan, Southeast Asia, the United States. Phoenix daffodils have "shaped the United States, emerald color, fragrant, sweet and" reputation. Article tea hypertrophy, color was eel skin color, light oil lubrication. Cheng Huang tea clear, pure taste sweet refreshing aroma lasting, resistant foam. 7. Other species:
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The basic components of oolong tea
There are many benefits of tea, which is well known. But why there is a lot of tea benefits? This is the average person, it is knowing but not the why. With the development of science, to the early 19th century, the composition of the tea industry gradually clear up.
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Therapeutic efficacy of oolong tea
Chinese medical researchers have weight-loss efficacy of oolong tea a statement. Oolong tea is so popular simply because it dissolves fat, weight loss, this argument does have a scientific basis. Because the main component of tea - tannic acid, shown to correlate with fat metabolism are closely related, and the experimental results confirmed that tea can actually lower blood cholesterol levels, it is rare to lose weight tea. Experimental results show that drinking a liter of oolong tea per day, rising to inhibit the effect of cholesterol. Although the amount of consumption should be decided according to individual physical condition, but when food is too greasy, it is best with oolong tea can not only have a sense of satiety, but also can remove greasy. Oolong tea health functions: 1, the elimination of harmful reactive oxygen beauty and health: 2, 1 liter of oolong tea to drink each day can improve skin allergies: 3, drinking tea can thin: 4, anti-tumor, prevent aging effects. Tea power as God, has long been known. Tang Dynasty poet Lu Tea are all described the efficacy of this: "Run a bowl of throat kiss, two bowls of breaking solitary nausea, three bowls of search desperately, only the words five thousand volumes; Siwan light-Khan, life unfair things, to make the pores scattered; Wu Wan skin clear; Liuwan through fairy; not have to eat seven bowls; CD two axillary breeze felt life. " Song Wu Shu "tea Fu", said: "When a man thirsty its annoyance, for bones are light, tea Ru interests, as a fairy." Ming Li, "Compendium of Materia Medica," says: "tea bitter and cold, yin yang, Shen also down also, the most pathogenic fire." Oolong tea as our special, confirmed by modern scientific research at home and abroad, Oolong tea has a refreshing addition to the general benefit thinking, fatigue, fluid and diuretic, antipyretic and anti-Department, bactericidal anti-inflammatory, detoxification and disease prevention, digestion to greasy, diet fitness, etc. health function, but also outstanding performance in the anti-cancer, lowering blood pressure, anti-aging and other special effects: First, the anti-cancer Second, the lipid-lowering In 1981, Japan Women's University and the ocean and lush Miyagawa, Professor Kawamura a man to tea on lipid metabolism of animals tested, proven to significantly inhibit blood cholesterol and neutral fat increase. In 1983, the Fujian Institute of Chinese Medicine observed a group of patients with high blood cholesterol in the disabled under a variety of lipid-lowering drugs, drinking oolong tea twice a day morning and afternoon, for 24 weeks, the blood of patients cholesterol levels decreased to varying degrees. Further animal tests showed that oolong tea to prevent and reduce blood lipids in atherosclerotic effect. Drinking tea can reduce blood viscosity, prevent red blood cell concentration, improve blood hypercoagulability, increased blood flow, improve microcirculation. This is to prevent vascular disease, intravascular thrombosis, and traditional Chinese medicine? Quot; stasis syndrome "has positive significance. In addition, in vitro thrombus formation assay, also showed that tea can inhibit thrombosis. Third, anti-aging In 1983, the Fujian Institute of Traditional Chinese Medicine anti-aging tests showed that they were fed tea and vitamin E, two groups of animals, the liver lipid peroxidation were significantly reduced, indicating that, like oolong tea and vitamin E have anti-aging effect. Human trials also showed that oral administration of sufficient quantities of vitamin C daily situations, drinking tea can hold the blood levels of vitamin C a high level, urinary excretion of vitamin C decreased, while the role of vitamin C anti-aging research has already been proved . Thus, drinking oolong tea can boost the body from the many anti-aging ability. October 1985 Professor Wang Zenong Anxi tea-time visit, to write a poem on the Anxi oolong tea's health benefits were summed: Anxi Tie Guan Yin Fong if, longevity six clear. New electoral tea gold Gui, Paul called magic loyalty. Jiufu one thousand looks the United States, can cure all diseases of body light.
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Oolong tea brewing and tea
Tea is not the more the better new new, easy to stomach injury of drinking properly, just picked as the new tea, storage time is short, contains more polyphenols, without oxidation, aldehydes and alcohols and other substances, these substances on healthy people and not much impact, but poor on gastrointestinal function, particularly chronic gastrointestinal inflammation itself in patients, these substances will stimulate the gastrointestinal mucosa, gastrointestinal function had poorer people are more likely to cause stomach problems. Tea should not drink so the new, less than half of the new store not to drink tea. In addition, the new tea also contains more caffeine, the active alkaloid and a variety of aromatic substances, these substances will make the central nervous system stimulant, a nervous breakdown, heart and brain disease in patients with moderate drinking should be, and should not be at bedtime or on an empty stomach, the right approach is to place only after two weeks may be used. Brewing The One traditional brewing First, the features: simple props, bubble method is very suitable for the general public free drink. II. Brewing steps: Hot pot: The pot of boiling water to overflow into the ending. Pour: Pour the jar of water to the tea boat. Home Tea: This tea _set_ is a more luxurious way of the funnel on the spout of a tea place, and then dial with a teaspoon of tea into the pot. Water: the burning of the water into a pot, to the foam overflow spout. Tea: 1. The first mention of tea pots along the retrograde circular motion along the ship, intended to scrape Hudi the water droplets, commonly known as "Guan Gong Xuncheng" (because the pots are usually red, when it was introduced just steaming hot tea in the pool, like a majestic Guan , soldier Xuncheng), note that when the direction of grinding pot, right handed pot counter-clockwise when the welcome tea grinding, when you see a visitor to the mill clockwise direction, the case of left hand pot, then vice versa. 2. The pot into the fair cup of tea, make tea even. 3. Another method is even used tea pot at the same time turn to a few glasses of tea, when the end will be poured when the point of the rest of the tea into the cup, respectively, commonly known as "Han Soldiers." Note that once filled the cup of tea can not, to seven full at as well. Sub tea: the tea into the tea into the cup to seven full-appropriate. Fengcha: Free access to drink, or served by hand. To the residue: The residue in the tea leaves key cleared the pot. For later use: after the departure of the guests, washing cups, wash the pot in order to prepare for the next use. 【Two】 Anxi brewing 1. Features: Anxi-style brewing, heavy fragrance, heavy sweet, heavy net, bubble tea is limited to nine, each for a three-phase bubble. Smell the aroma is the first phase of the high, the second stage is to try the taste of alcohol, the third stage is not there to see the color change. So there are formulas, saying: One two three high-aroma. Four hundred fifty-six Gan increasing. Seven hundred eighty-nine pure tea. 2. Brewing steps: Prepared with: the requirements and Chaozhou-style teapot same foam, and Anxi-style brewing tea to bake first, another cup for aroma. Warm pot, warm cup: Chaozhou temperature with the same pot, tea _set_ still grasping, only the temperature inside and outside the cup are hot. Drying of tea: Compared with the Chaozhou-style, short time, usually saved for high-quality teas are good. Home Tea: tea _set_ amount determined in accordance with the tea. Flush: flush after about fifteen seconds in the tea. (Use this time to warm cup of water poured back into the pool.) Tea: No fair cup, smells directly into the cup, pour one-third of the first bubble, and the second bubble remains the same, filling the third bubble. Smells: the tea cup and the aroma cup placed in front of the guests together. (Tea cup on the right, smelling cup on the right) Shaking pot: between each bubble to cloth pot, shake hard times. (Shaking pot to make internal and external temperature, the water does not roll into the post is to extract more. This sense of Chaozhou-style pot in the pan on the contrary, because of the different quality of tea used. Note: Anxi is known since ancient times, tea, Anxi-style brewing is Tie Guan Yin, Wuyi tea light like fire tea. 【Three】 Chaozhou brewing 1. Characteristics: coarse system for tea, so the price is not high tea can bubble out of the general extraordinary flavor. Pay attention to at one go, in the brewing process does not allow to speak, try to avoid interference, so fine, gas, to achieve unity among God's realm. The tea _select_ion, action, time, and changes in tea has high requirements. (Similar to the Japanese tea ceremony, only inferior to the apparatus than its optional) 2. Brewing steps: Preparation of tea: tea were sitting, static gas concentration, the right thigh with a towel placed on packages pot, put the legs on the far left cup Baijin rub on the desktop put in place between both sides of a deep square teaspoon. Warm pot, warm cup: boiling hot water into the jar, then pour Chazhong. Dry pot: pot holders in the towel cloth bag maker beat, drop gently to make thrown pots, like the fans to shake the wrist to Sophie, the pot until the water completely dry up. Home Tea: A clutch of tea, depending on the degree of drying in order to _set_ the length of drying tea. Drying of tea: tea into the pot after the home, if the tea leaves in the grasp of tea, the feeling is not damp, you can not bake, if damp, you can bake a few more. Tea is not roast on the stove baking, but in water temperature baking, so Chen can make crude tea, musty disappeared, is fresh, fragrant rose, the taste quickly overflow. (Chaozhou-style seal pot used to good to be able to cut holes in water, drying of tea may be wiped with water wet junction to prevent flushing when the water penetrated.) Wash Cup: Hong tea will Chazhong the water into the cup. Flush: bake tea, bring the pot from the pool, to live with pot cloth, shake, even with the pot inside and outside temperature, and then into the tea pot in the pool, in the optimum temperature of the water into the pot. Shake pot: After the full flush, quickly filed, as for the desktop towel, hold down the hole, quick side to side, the intention to make the tea extract in the extraction of uniform. If the first wave looked hot, the second bubble, and the third is the order of minus one. Tea: Hold down the pot hole, after shaking, then poured into the tea sea. After the first pour tea soup, with a cloth wrapped, forced jitter of the jug up and down moisture evenly. Shake shake the pot and the number of times the opposite. Shake shake little more than the first bubble, then roll back much less shake. And cup: Chaozhou-style with three hot date, the requirement is to be consistent with the three bubble tea, so the process can not be distracted in the tea, the three bubble is completed, only relief and cup tea with the guests. Note: The above is just to send Chaozhou miscellaneous brewing. 【D】 Yixing brewing 1. Method is the integration of such features around the bubble method, developed in a logical and smooth bubble method, pay attention to water temperature. 2. Brewing steps: Tour of tea: the tea into the tea directly Chaguan charge (a special vessel Sheng tea, similar to small dishes). Feng to drink by hand in front to watch the tea for its shape, smell take tea. Pot temperature: hot water into the pot to half full then, and then empty the water jar into the tea in the pool. Home Tea: The tea pot charge transferred to the tea. Moist foam: water into the pot to the full as to, cover the lid immediately after the fair cup of tea into the water. (Purpose is to absorb water and can wash away the tea tea too unclean.) Warm cup of hot lights: the fair cup of water then pour Chazhong in order to increase the temperature of glass, is conducive to a better cook tea. The first bubble: the optimum temperature of the hot water into the pot, the bubbles time to pay attention to the quality of tea may be. Dry pot: hold up the teapot, the first pot on the bottom of the dip in the tea towel, wipe Hudi drops of water. Tea: the tea cup into the fair. Sub tea: the tea into the fair cup cup to seven full-appropriate. Wash pot, to the residue: first remove the pot in the Cancha, and then washed eight water cleared the remaining tea leaves into the pool. Pour: Pour the tea water in the pool. Clean all utensils to prepare for reuse. 【V】 Zhaoan brewing 1. Characteristics: Chen for brewing tea, the tea towel on the separation of form and pay attention to washing cup. 2. Brewing steps: Prepared with: First, neatly folded linen, were used to position on the bubble, tea tray on the pot in front. Form of tea: those used for tea is aged tea, slag more, so plastic, paper towel placed on the tea, equivalent to light shaking, weight naturally separated. After finishing tea form, the tea leaves are placed on the table, guests appreciate. Hot pot: hot pot, the lid oblique spout, even with the hot lid. Purchase tea: hot pot with the water drained, the cap on the cup, until you can _set_ Hushen thousand tea water vapor will be fine down in the lower, coarse-shaped stream mouth near down to avoid congestion. Flush: foam overflow spout up. Wash the cup: the cup is used Zhaoan type eggshell cups, thin very light, washing cups small cap emissions will be the central cup, each cup of water about one-third, quickly wash the cup with both hands in front of two cups of water poured After two glasses, the middle finger care bottom of the cup, toggle thumb, index finger control the balance in the cup on the washing of cups, action must be neat and tidy, with ease, kung fu tea cup action level can be determined from the wash. Zhaoan style to the amount of tea to wash the cup in mind the concentration of the first foam to wash your hands again, and the second foam to wash your hands back and forth, and the third one hand Zeyi a cycle, the owner remain in the final drinking water overflow Cup , erase a small portion of the middle finger of water, index finger and thumb pinch drained. Tea: pour holders do not pay attention to slow light down, not slow in no hurry to patrol Ge inverted method, the first cup for themselves, because the opportunity may be relatively large with Java, tea flow into droplets that should be stopped. To round three so far heavier roasted tea, round three, the smell has subsided, neither take. Clean Tea: for later use Practices and tea First, the incense breath, live cooking Oasis "Incense static gas" is through the light this incense to create a peaceful and solemn, very warm atmosphere and hope that this refreshing fragrance to make you feel good, and with this long curl of cigarette raising it to the realm of enlightenment. Su Song was a master of the tea ceremony tea, tea experience he concluded that "flowing water boiled must live", live cooking Oasis, that stir the pot boiling springs. Second, the peacock 1 peacock: is the companion show their beautiful feathers, we use the peacock ladies and gentlemen, this channel program to introduce the tea with the beautiful tea _set_. ⑴ Teapot: produced in Yixing, Jiangsu Province, which has absorption and permeability Hong, tea dissolved nutrients in which more than 95%, so the longer the teapot with the tea brewed from the more fragrant, the pot-specific in brewing tea. ⑵ smells Cup: mainly used for smell the aroma of tea. ⑶ tea cup: the taste of tea is mainly used for goods. Netherlands ⑷ tea: tea, also known as summary, dedicated to Sheng tea and enjoy tea. ⑸ Tea: A tea-pin, tea bucket, tea spoon, teaspoon, tea folders, and so on. a, needles used to clear the spout of tea; b, tea, tea bucket for easy Sheng; c, tea spoon used to call to take tea; d, teaspoon for the replacement of Cancha; e, to get a cup of tea with a clip; f, tea, put the folder for the left; g, purple clay pot pen used to adjust the internal and external temperature. ⑹ tea bed: Kung Fu Tea for operation during the show. ⑺ tea sea: used to hold excess water. ⑻ tea towels: For dry cup or Hudi drops of water. ⑼ canister: used to hold dry tea. ⑽ incense burner: for burning incense. ⑾ stoves Group: dedicated to the boil. ⑿ saucer; for placing cups and tea cups smells. ⒀ fair cup: tea for harmonic color, concentration and amount, the implied fair and treat people the Chinese tea ceremony in the truth. ⒁ tea strainers: for had missed tea leaves. ⒂ pot pad: dedicated to the release teapot. Third, Ye Jia Ye Jia Bargain "is the praise of tea Su," Ye Jia bargain "is all appreciation tea. Fourth, is the warm pot warm cup of boiling water into the teapot with boiling inside, and then every one of them into the fair cup, tea cup and the aroma cup, which aims to raise the temperature of tea, the tea in which more play good color, smell, taste, type of features. Five practices 1, Oolong palace Oolong tea is put into the teapot, the "Palace" is used to describe the importance of purple clay. 2, Di tea fragrant, spring breeze was blowing Oolong tea is more complex because the production process, "Di fragrant tea" refers to water washing about tea, and let the tea absorb some water, make tea in a place like the state of Han Xiang. "Spring breeze was blowing," refers to the pot with lid and scrape off the surface of the bubble and the surge of tea, tea is more clear and clean the jar. 3, Oolong sea, the wash Sin Yan Kung Fu tea products pay attention to the "first soaked in water, two tea, tea is the essence of the three four-bubble", the first bubble out of the ordinary drink of tea, tea into the sea, because tea is amber, the flow of tea from the spout is like the sea dragon into the sea, as it is known as "oolong into the sea." "The wash Sin Yan" is the banks of Wuyi Jiuquxi nothing gained, the metaphor Cliff, where the metaphor out. When finished with the second lid after brewing, but also the surface of the pot with water laundry, internal and external heating, is conducive to the dissemination of tea. 4, a sightseeing tour, mother feeding child Teapot bubble tea after the tea towel on the stick of dry Hudi residual water, and put into the fair cup of tea, this process is called "a sightseeing tour, mother feeding child." 5, the dragon-line rain, Phoenix nod Quick cup of tea will be fair even to turn into the aroma cup, called "dragons line Rain" has its "Heavy dew," the auspicious meaning, when the few remaining cup of tea fair to point as appropriate, approach requires a high and one low place Zhencha rhythm of water, this method is called "Phoenix nodded." 6, dragon and phoenix, carp turning over, " Will be engraved with dragon tea cup upside down in the smells phoenix engraved on the Cup, called the "Dragon and Phoenix", also known as "husband and wife Harmony," the buckle of the products, hear Flip Cup together over, known as the "carp stand." Myths and legends of ancient China, "Lei turning over," the goal can leap of heaven away. With this approach we wish all of you family harmony, and lasting prosperity. 7, serve tea, the way: "all hand-transmitted Soup" At this point the Dragon Cup both hands unto the guests to require the dragon and phoenix are the guests, and give it right to left, that respect for the guests. 8, means: appreciation of color, smell the tea hi The smells bring cup tilted 45 degrees, quickly roll into the palm, guests smell the cup of tea, tea cup with temperature, the ceramic Oolong patterns will change color, then you can see the tea changes in color and Phoenix, so called "Appreciation color." "Hi tea smell" the smell of tea in the head and a smell, that is invite guests to smell fragrant bottom of the cup, the first smell is the smell the fragrance of purity mainly to see if incense, no smell. Desktop Tea focuses on tea itself, and tea-related things, concern, and creating an atmosphere with tea. Enjoy the color and fragrant tea and shape, is an indispensable part of tea; brewing process, the superb art and craft, so that the enjoyment of tea as a kind of beauty; addition to the appreciation and application of tea, the tea and self- Wu self-cultivation, with people's thinking, the design of the environment of tea in the tea are being inclusive. Closely related to art and life, will be drinking and the integration of human cultivation, the formation of the intimate nature of the tea form, which more and more accepted by people.
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A simple desktop presentation tea
Desktop tea grew out of Chaozhou, Taiwanese of Gongfu. The main tea: Dong Ding Oolong, Wenshan package types, Alishan tea. 1. Swing gracefully with the eleven tea, teapots and tea tray Chazhong placed side by side above the cup and tea cup aroma-one correspondence, standing side by side. Electric kettle placed on the left hand side. 2. Tour of tea with a teaspoon of tea, the tea gently transferred to the Netherlands for the guests enjoy. 3. Warm pot pot not only to warm the teapot warm, even temperature Chazhong. With his left hand picked up the electric tea pot, fill the teapot, then the right hand pot, into the Chazhong. 4. Warm cup of hot water inside the Chazhong smells were injected into the cup, tea cup clip caught smells, rotate 360 degrees, it will smell fragrant cup of hot water into the tea cup. Caught in the same folder with the tea, tea cup, rotate 360 degrees, the cup into the wash water or the tea tray. 5. Investment tea to tea spout aligned bearing the round mouth, with a teaspoon of tea into the pot Qingbo. Investment tea was 1 / 2 to 2 / 3 pot. 6. Wash the left hand electric tea kettle, boiling water to 100 degrees Celsius higher into the pot. Covered with lid, pour to the floating foam. Immediately into the Chazhong tea, the aroma in the cup points. Wash water can be used for tea aroma. 7. High-red high executive power teapot boiling water into the pot to make tea in a pot as churn. First soak time of 1 minute, 1 minute, the tea into the Chazhong, assigned to the aroma cup. 8. Serve tea aroma and tea cup cup cup holder in the same place, his hands reach for cup holder, sent to the guests in front of your guests enjoy. 9. Smelling the fragrance of the tea cup first heard, and then put tea cup tea, smell the fragrance cup. 10. Tea aroma tea after the concept of color can be. Tea for three hours, and then from the tip of the tongue to the lingual base of the tongue, different locations also have subtle differences in flavor, to be thin products, can make a difference experience. 11. Once again the second brew brewing methods and the first time the same, just longer than 15 seconds to increase the first bubble, and so on, every time brewing, brewing time should increase relatively. ER quality oolong tea is good, if the proper brewing techniques, you can brew dozens of times, each time the color, flavor and even the same. 12 tea to brew the second time since the starting points serve tea to the tea directly in front of each guest smell the incense cup, and then repeat smelling, observing, tea, brewing process.
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And characteristics of Taiwan's tea-producing areas
Tea 1, Evergreen tea: About 500 meters above sea level, is located in Nantou County, is one of Taiwan's early major tea producing area. Oolong tea in this region mainly by mechanical harvesting, a large amount of attention to production processes and equipment, light tea fragrance of nature than willing. 2, Dong Ding tea: About 900 meters above sea level, located in Nantou County, Taiwan's most famous oolong tea, baked carbon and the largest producer. Taiwan's most famous race tea, often in spring and winter games St. Shijie will attract the farmers to pay the tea competition. It is well known in the roasting fire, that is, people? Called "Kung Fu Tea" or "old man tea", tea than brown, sweet and roasted flavor there, also with the smell of roasted flavor. After baking the carbon content of less caffeine, less likely to affect sleep. 3, Alishan tea: Altitude of about 1,500 meters above sea level, located in Chiayi County, stone table, the most prosperous in the export fame, semi-fermented oolong tea in this area mainly refined tea fragrance smell, taste sweet glycol, is the largest tea producing areas of high altitude. 4, Yushan tea: About 1800 meters above sea level, located in Chiayi County and Nantou County at the junction, is one of the emerging tea, oolong tea are fermented mainly because of higher altitude, the tea growing season longer than usual, so good resistance to foaming, the general impulse bulb 6-7 times is not a problem. Flavorful atmosphere fragrant, golden tea, taste fresh and delicious, is one of high tea. 5, Lishan tea: About 2000 meters above sea level, located in mountainous areas in Taichung County and Nantou line junction, is the highest tea growing areas in Taiwan, less poor quality, taste fresh, long soak will not be bitter, tea is the best. 6, other tea: Others, such as Hsi-tou, Riley, Ruifeng, Meishan, Lu Shan, Hong Hong, Wu Jie ... ... as the new tea-growing areas, there are good quality and price. Because more than tea better than fame, than it is ignored, and because of this the tea to the nearby tea name. The features will vary by region and climate and develop its unique unique. Atmosphere fragrant smell, taste glycol, tea golden color Features 1, Beipu of Oriental Beauty Tea and tea cakes {} Oriental Beauty Tea Pekoe significant because of its bud, also known as "pekoe tea." Most of the growth in the Emei Township, Hsinchu, Beipu Township, Hengshan Township, and other bamboo Township, Miaoli area, and the first house, the first copies, Baoshan, the old Tin Liu, the three Bay area, Longtan, Taoyuan, etc. are also part of the production. Tea Appearance: The Pekoe hypertrophy, leaves were red, yellow, green and white, as compared to those of varying bright colors; Tea-color: bright orange with bright red better Tea: Entrance strong taste, diethylene glycol instead of jerky, smooth fluid through pipes, mouth aftertaste glycol, Aroma: ripe fruit smell of a natural fragrance, scent for those who are best. 2, Taitung Flow Tea The major tea growing area in Taitung Township Luye high-profile and high-profile face of all Mt, mountain tea garden. Wuling eight hundred meters above sea level around the village is the origin of tea production Flow. Unique method for making tea, drink to exceptionally fresh glycol 3, Pingtung Manchurian Tea Hengchun is also tea, is there a mistake? The southern end of Taiwan's hottest, also tea, does not introduce you do not believe Oh!! ~ ~ In fact, tea is not the Hengchun, but from the Hengchun Township, near the port village of Manchurian tea, Hengchun fame to sell borrowed , ports tea is not Taiwan's only improved over the land of tea, a little bitter, rather special. 4, the Wuling mountain tea Produced in the eastern foot of snow two thousand meters above sea level Wuling Valley, site and the river will flow during snow-capped mountains, clouds and mist all year round, nourished by the four seasons of rain and fog, leaves thick, moist, closed only three times, the smell of roasted Seiko aromatic characteristics with resistant foam, drink throat pure heart, one of Taiwan's high mountain tea Need.
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Kam oolong tea products
How to Kam products Oolong Oolong tea market in recent years has been higher, demand, and thus the quality of oolong tea on the market there is the phenomenon of cohabitation. How to identify the quality of tea, so you can experience in the consumer value for money it is all the more concern for tea. Where a high quality, brand, there is production of goods of tea, only known as "high-quality oolong tea." The prerequisite for the formation of high-quality oolong tea is a superior first ecological conditions: Altitude since ancient times "mountain out of tea," said the verification by the long history that it has profound scientific truth. Higher elevations of the tea, the general climate is mild, sunshine is short, the larger temperature difference between day and night, diffuse clouds, rainfall, soil physical and chemical performance, high humus content. Favorable ecological conditions conducive to the growth of tea, especially in favor of fresh leaves of nitrogen compounds and the formation of an accumulation of aromatic compounds, amino acids, with higher levels of theanine, Fen was the E enol, vinyl alcohol to form a more more, the heavier the bitter taste of polyphenols with low levels. In addition, high altitude tea, tea slower rate of cellulose synthesis, enhanced fresh tender holding, this is the formation of high quality tea but also laid the foundation. Of course, not all famous oolong tea produced in high altitude areas. Tea at low altitude, as long as favorable ecological conditions, can meet the requirements of growth and development of tea particular environmental conditions, the same can be produced excellent quality of the famous oolong tea. Wuyi Rock Tea origin, such as elevation is not high, only 200 ~ 300M, but because of the mountains towering Yanfeng, Ying stream flow, rock gully perennial misty, lush vegetation and weathering of rocks, for the tea brings a wealth of organic matter and soil mineral elements. Given this unique environment, climate and soil conditions of small, thus the quality of the formation of famous Wuyi, laying a good foundation. Seasonal conditions Oolong tea plucking seasons on the quality of the different effects is extremely significant. The general quality of the best spring and autumn, followed by tea, and tea quality was the worst of summer. After winter dormancy, tea rich in nutrients accumulate in the spring, warm climate, abundant rainfall, is conducive to the conduct of nitrogen metabolism in tea, so rich in fresh leaves contain substances, particularly aromatic compounds, amino acid, theanine and soluble of composition, high content of anthocyanins affect oolong tea flavor, ester-type catechins and other ingredients is relatively low. So Spring Oolong general lofty aroma, strong taste Gan cool, good quality. Summer summer, the temperature is high, the rapid growth of tea, the body of carbon metabolism, is conducive to the accumulation of polyphenols. Especially in high temperature conditions, the tea leaves in the ester type catechins, anthocyanins, and material to increase green odor, can form a good oolong tea fragrance terpenes material and has an elegant aroma ionone so significantly reduced. So by the middle of summer season of low light oolong tea aroma, taste bitter, the quality is poor. High air is crisp autumn day, the temperature difference between day and night, particularly conducive to fruit flavor formation and accumulation of aromatic substances. Such as benzene, acetaldehyde, benzene, ethanol content increased, the system in autumn tea, especially high-Rui lasting aroma, which is often said that the "Surge revealed." But the tea leaves in the fall to form the taste of tea contains substances, significantly less than the spring, so the taste of autumn often show relatively weak tea, brewed of the characteristics of intolerance, which is its quality as the reason for spring. Soil conditions Soil is the basis for the survival of tea, good soil conditions, not only affects the growth of tea, but also affect the quality of tea. According to the survey, the tea Xiping township Anxi, a sense of ethics, such as Cheung Wah mountain tea, deep soil, mostly mountain brown earth, the texture is sandy loam, organic matter content of the surface more rich in mineral nutrients, pH value of 4.5 to 6.5, not only suitable for the growth of tea , and the excellent quality tea. Origin in the famous Wuyi Rock Tea, tea grown in the mountainous rock gully between the lush vegetation around the springs and small streams throughout the year, not only provided an excellent tea small environmental climate and soil here are mostly of dark tea altar of rock weathering soil, deep soil, rich in organic matter and various mineral elements, the formation of good quality rock tea has played a vital role. Excellent varieties of tea Good quality Oolong tea varieties are high-quality material to form the basis of any other agricultural measures can not be replaced. Such as the famous fragrance Shuangjue the "Iron Goddess of Mercy" to use Tieguanyin species; with "early in the morning, two odd" special quality "gold Gui", we use Huang Dan varieties; fragrant orchids like the "Narcissus", from Narcissus species . Shows the quality of the famous style of tea and good tea varieties are all linked. Fresh high-quality fresh tea quality is the basis of quality, only high-quality fresh leaves can be made out of excellent quality oolong tea, oolong tea growing areas and this has been the producer of the consensus. In the end what can be called high-quality fresh, should meet the following requirements. Oolong tea picking to many kinds of quality standards, according to tea varieties, seasons and produce different category, though small in picking standards are different, but the basic requirement is the same, which requires picking young shoots of tea plants mature. That is when the tea shoots in the formation of buds, the picking of small to medium open face 3 to 4 leaves of young shoots as the standard, with good spring of fresh tender held to pick the open surface of the main; autumn dry climate, poor holding fresh tender to pick a small open face based. _Select_ fresh green sunny afternoon In the day, due to picking fresh leaves at different times. The quality of the formation of Oolong tea also has some influence. Early Qing: 10 am before picking the fresh leaves, mostly with the dew, the tea quality is poor. AM Green: 10 am to 12 noon after the previously adopted fresh leaves. Tea after a period of time due to sun exposure, and the dew has disappeared, green tea quality is better than sooner or later. Green PM: Afternoon 12:00 to 16:00 previously picked fresh leaves, fresh and refreshing, with a seductive fragrance, but also sufficient time for drying green, tea and excellent quality. Late Qing: After the afternoon of 4 to 5 fresh leaves are taken. Down time due to fresh leaves late, mostly missed the best time for drying green, not wilted by the sun drying green, tea quality is poor, but better than the early Qing. In short, the system of high-quality oolong tea, should be _select_ed in the afternoon, clear weather for several days making green fresh leaves. Maintain the integrity of fresh leaves of fresh Value. Therefore, in the fresh leaf picking, transportation, storage is a series of operation, without prejudice to the freshness and integrity of the fresh leaves. Picking and shipping in the bamboo basket should be used to eliminate the bags fresh shipment. The _select_ion of quality Oolong tea Oolong tea is the fresh leaves by the withering, do, fixation, rolling and drying process made a few, both the quality characteristics of black tea and green tea, golden soup, the aroma of fresh green tea taste both sweet and thick and black tea leaves the end of the green leaves of red trim. Quality characteristics of oolong tea - shape: this tea strong end of the cable re real, slightly rounded curve; Narcissus Tea cord fat, tight end, with a twisted bar; oolong tea weight of the cable solid fat, curly. Color: black profit oolong or green color Chak green oily. Aroma: Oolong tea with flowers. Soup: Oolong tea liquor color orange or golden yellow, clear and bright. Taste: full-bodied tea, heavy and mellow and flexible. Securinega: green red trim, that is, some red veins and leaf margins, and the remaining part of the green, green, slightly yellow at the green, red at the bright. The characteristics of low-quality Oolong tea - shape: thick cord loose, buoyant. Color: brown was black, brown, red, iron-color, dark red. Aroma: There is smoke, burning smell, or green grass, and other odors. Soup: soup Fan Qing, dark red, with cloud. Taste: weak tea, and even bitter taste. Securinega: Green at the dark green, red at the dark red. You can buy this one by one in a specific view. Open soup brewing. This is the most important steps to try tea.
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Characteristics of low-quality Oolong tea
(1) Overall: coarse cord loose, buoyant. (2) Color: Brown was black, brown, red, iron-color, dry red. (3) Aroma: There is smoke, burning smell, or green grass, and other odors. (4) soup: soup Fan Qing, dark red, with a cloud. (5) Taste: The weak tea, and even bitter taste. (6) Securinega: Green at the dark green, red at the dark red.
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The history of tea
Oolong's predecessor - Beiyuan tea Oolong tea originated in Fujian, has more than 1,000 years of history. Formation and development of tea, the first traceability Beiyuan tea. Beiyuan tea is the first contribution of Fujian tea is the most famous tea after the Song Dynasty, described the history and cooking Beiyuan drink tea produced there is a dozen books. Fujian Construction Beiyuan traders around the Phoenix Mountain region has been producing tea in the late Tang. According to the "Min Annals" contains, Tang Jian Zhang Tinghui workers in the Phoenix Mountains open up mountain tea, cream tea, and early research, Song Taizong Taipingxingguo years (977 years) has produced dragon tea, Emperor Song (998 years) after the transformation small group of tea, a legendary dragon phoenix mission cake. Fujian was then transit officials had to oversee manufacturing Cai Xiang Gong tea, tea Beiyuan special praise in his 1051 book, "Tea recorded" about "the Lord was willing to smooth flavor, but a row of various baking Beiyuan the Phoenix Hill Weijia middle class. "Beiyuan important products are the dragon tea cake Fung Group, the collect and delivery process, such as Huangfu Ran Lu Yu tea poem says:" far from the cliff top, cloth leaf spring warm day oblique basket interference. "basket of fresh leaves to be picked to go through one day, the backlog of leaves sway in the basket, into the night to start the cooking process, the backlog of material that inadvertently through some red change to occur, shoots through enzymatic Part oxide into a purple or brown, their essence is a semi-fermented, that is, the scope of the so-called tea. Therefore, that oolong tea is the predecessor of Beiyuan there is some scientific basis.