The characteristic of green tea is that it retains more natural substances in fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves and about 50% of chlorophyll, and the loss of vitamins is less, thus forming the characteristics of green tea, such as clear soup color, green leaves color and strong taste convergence. The most scientific research results show that the natural substances in green tea have special effects of anti-aging, anti-cancer, sterilization and anti-inflammation, which are beyond the reach of other teas.
Among the green teas in China, the appearance is the most famous, which is not only rich in fragrance, long in taste, excellent in quality, but also unique in shape and has high artistic appreciation value. According to the different methods of drying and enzyme fixation, green tea is generally divided into frying, baking, drying and steaming.
Stir-fried green tea: Due to the different mechanical or manual forces in the drying process, the finished tea forms different shapes such as long strip, round bead, flat fan, needle and spiral, so it is divided into long stir-fried, round stir-fried and flat stir-fried. Long-fried but refined, it is called eyebrow tea. The finished products have different colors, such as Zhenmei, Gong, Yucha, Needle Mei, Xiumei, etc., each with different quality characteristics. Ruzhenmei: The rope is tight and straight or looks like a lady's girl. The color is blue and cream, the aroma is high and fresh, the taste is strong and refreshing, and the soup color and leaf bottom are slightly yellow and bright; Gong Xi: This is a kind of round tea in fried green tea, which is called Gong Xi after refining. The shape particles are similar to bamboo tea, and the bottom of round leaves is tender and even; Rain tea: originally a long tea separated from pearl tea, now rain tea is mostly obtained from eyebrow tea, with short and tight shape, even green color, pure aroma, rich taste, yellow-green soup color and tender and even leaf bottom; Round fried green: Round and compact in appearance. Due to different producing areas and processing methods, it can be divided into flat fried green, Quangang Bai Hui and Yongxi Huo Qing. Flat fried green: produced in Shengxian, Xinchang, Shangyu and other counties in Zhejiang. Historically, coarse tea was refined in Pingshui Town, Shaoxing, and the finished tea was round and firm as pearls, so it was called "Pingshuizhu Tea" or "Pingshui Tea", while coarse Chaze was called Pingchao Tea. Fried green: due to different origin and preparation methods, it is mainly divided into Longjing, Qiqiang and Dafang. Longjing: produced in Xihu District, Hangzhou, also known as West Lake Longjing. Picking fresh leaves is exquisite, and the buds and leaves are required to bloom evenly. Senior Longjing is particularly fine in workmanship, with "green color and fragrant smell". Sweet taste and beautiful shape. Flag gun: produced in the surrounding area of Longjing tea area in Hangzhou and adjacent counties such as Yuhang, Fuyang and Xiaoshan. Dafang: produced in Shexian County, Anhui Province and adjacent areas of Lin 'an and Chun 'an, Zhejiang Province, with Laozhu Dafang being the most famous.
In roasted green tea, it is also called special roasted green tea because of its different tea making methods. In order to keep the leaf shape intact, the last process is often drying. Its tea products include Dongting Biluochun and Nanjing Yuhua Tea. Gold medal Huiming, Gao Qiao Yinfeng, Shaoshan Shao Feng, Anhua Song Zhen. Guzhang Maojian tea, Jianghua Maojian tea, Dayong Maojian tea, Xinyang Maojian tea, Guiping Xishan tea, Lushan cloud and so on. Here only two products are briefly introduced, such as Biluochun in Dongting: Biluofeng in Dongting Mountain, located in Taihu Lake, Wuxian County, Jiangsu Province, has the best quality. The shape of the rope is slender, even, curled like a snail, revealing white hair, and the color is silver green, hidden and smooth; The essence is fragrant and lasting, the soup is light green and clear, and the taste is fresh and sweet; The leaves are tender, soft, even and bright. Gold Award Huiming: Produced in Yunhe County, Zhejiang Province. It was named after 19 15 won a gold medal at the Panama World Expo. The appearance is thin and uniform, the seedlings are tender and the color is green. Endogenous fragrance is high and lasting, with fragrant flowers and fruits, clear soup color, sweet and refreshing taste and light green leaves.
Baking green tea: drying in a baking cage. Most of the roasted green tea, after reprocessing and refining, is used as the tea blank for smoking scented tea. The aroma is generally not as high as that of fried green tea, and a few fried green teas have excellent quality. According to its shape, it can also be divided into strip tea, pointed tea, slice tea and needle tea. Bar baking is produced in the main tea-producing areas in China; Pointed tea and flake tea are mainly produced in Anhui, Zhejiang and other provinces and cities. Among them, the characteristic green baking mainly includes Huangshan Mao Feng, Taiping Monkey Kui, Luan Guapian, Jingting Green Snow, Tianshan Green Tea and ancient Zhuzi bamboo shoots. Jiangshan Green Peony, Emei Mao Feng, Jinshui Cuifeng, Zhouxiabi Peak, Nannuo Bai Hao and so on. Such as Huangshan Mao Feng: produced in Nennen County, Huangshan, Anhui Province. The appearance is tender, smooth and slightly curly, the buds are fat and even, and the edges are sharp. Shaped like a "sparrow tongue", it is golden and shiny, commonly known as ivory. The aroma is fresh and long, the soup color is clear, the taste is mellow and fresh, and the leaves at the bottom of the leaves are blooming, rich and bright.
Sun-dried green tea: It is sun-dried. Mainly distributed in Hunan and Hubei. Guangdong. Guangxi, Sichuan, Yunnan and Guizhou provinces have a small amount of production. The quality of sun-cured green tea is the best in Yunnan, which is called "Dianqing". Others, such as Qing Chuan, Qian Qing, Guiqing and Eqing, have their own merits, but they are not as good as Yunnan.
Steamed green tea: Steam fixation is an ancient fixation method in China. During the Tang Dynasty, it spread to Japan until now. But in China, it changed to frying from the Ming Dynasty. Steamed green is the use of steam to destroy the enzyme activity in fresh leaves, forming the quality characteristics of' three green' with dark green color, light green tea soup and green tea bottom, but the aroma is stuffy green and the astringency is heavy, which is not as fresh and refreshing as pot-fried green tea. Due to the need of foreign trade, China has also produced a small amount of steamed green tea since the mid-1980s. The main varieties are Enshi Yulu, produced in Enshi, Hubei; China fried tea, produced in Zhejiang. Fujian and Anhui provinces.
Green tea is the earliest tea in history. The collection of wild tea buds and dried tea leaves by ancient humans can be regarded as the beginning of green tea processing in a broad sense, at least 3000 years ago. But the real green tea processing began with the invention of steamed green tea in the 8th century, and ended with the invention of fried green tea in12nd century. The processing technology of green tea is relatively mature, which has been used to this day and is constantly improving. Green tea is the largest tea in China, and its producing areas are distributed in tea-producing provinces, municipalities and autonomous regions. Among them, Zhejiang, Anhui and Jiangxi provinces have the highest output and the best quality, and are the main bases of green tea production in China. In the international market, China green tea accounts for more than 70% of international trade. The marketing area covers all countries in North Africa and West Africa and more than 50 countries and regions such as France, the United States and Afghanistan. In the international market, the sales of green tea account for more than 1/3 of the total domestic sales. At the same time, green tea is the main raw material for producing scented tea.
Green tea is not fermented, and it is the most abundant and widely consumed tea in China. It is characterized by clear blades. Green tea is the main tea in China, with the highest yield among the six primary teas, with an annual output of about 400,000 tons. Green tea is the most widely produced tea area, distributed in Zhejiang, Anhui, Jiangxi, Jiangsu, Sichuan, Hunan, Hubei, Guangxi, Fujian, Guizhou and other tea areas.
Hangzhou Longjing, Huangshan Mao Feng, Dongting Biluochun, Lushan Wu Yun, Xinyang Maojian, Emei Zhuyeqing, Luan Guapian, Ancient Bamboo Purple Bamboo Shoots, Jiangshan Green Peony, Taiping Monkey Kui, Golden Award Huiming, Laozhu Dafang, Enshi Yulu, Mengding Gan Lu, Jianchun Tea and Xiuning Songmeng all belong to the category of green tea.
Longjing is the best famous tea in China, which is produced in Hangzhou, Zhejiang, and is the best among green teas. Due to different producing areas and different frying techniques, it can be divided into four series: lion, dragon, cloud and tiger. Now it has been merged into lion, dragon and plum. Lion Peak is the most precious, even better before Grain Rain. The finished product is famous for its green color, rich aroma, sweet taste and beautiful appearance, and is called "national tea".
Huangshan Mao Feng, produced in Anhui Huangshan Scenic Area, is a famous historical tea. Super Huangshan Mao Feng is produced around Yungu Temple, Songgu Temple, Diaoqiao Temple, Ciguang Pavilion and Banshan Temple on both sides of Taohua River at an altitude of1.200m. The bud leaves of Mao Feng in Huangshan Mountain are thick and even, with white hairs exposed and shaped like a sparrow tongue. The finished tea is light green and yellowish in color, pan-ivory, golden in fish leaves, mellow in taste, sweet in aftertaste and resistant to brewing.
Tea in Britain is: the liquid of health, the drink of the soul. It is called "national drink" in China. A large number of studies in modern science have confirmed that tea does contain biochemical components closely related to human health. Tea not only has the pharmacological effects of refreshing brain, clearing away heat and relieving summer heat, resolving food stagnation, relieving fatigue and losing weight, clearing away heart fire and vexation, relieving hangover, promoting fluid production to quench thirst, reducing fire and improving eyesight, stopping dysentery and removing dampness, but also has certain pharmacological effects on modern diseases such as radiation sickness, cardiovascular and cerebrovascular diseases and cancer. It can be seen that the pharmacological effects of tea are numerous and extensive, which cannot be replaced by other drinks. Tea polyphenols, caffeine and lipopolysaccharide are the main components with pharmacological effects in tea. The specific functions are:
1. Helps to delay aging.
Tea polyphenols have strong oxidation resistance and physiological activity, and are scavengers of human free radicals. According to the research of relevant departments, the effect of 1 mg tea polyphenols on eliminating excessive free radicals harmful to human body is equivalent to 9 micrograms of superoxide dismutase (SOD), which is much higher than other similar substances. Tea polyphenols can block lipid peroxidation and remove active enzymes. According to the test results of Tomoyo in Ota, Japan, it is confirmed that the anti-aging effect of tea polyphenols is 18 times stronger than that of vitamin E.
2, help to inhibit cardiovascular disease.
Tea polyphenols play an important role in human fat metabolism. The human body has cardiovascular diseases such as high cholesterol and triglycerides, such as fat deposition on the inner wall of blood vessels and atherosclerotic plaques formed after vascular smooth muscle cells proliferate. Tea polyphenols, especially catechins ECG and EGC in tea polyphenols and its oxidation products theaflavins, are helpful to inhibit this mottled proliferation, reduce the formation of fibrinogen that enhances coagulation viscosity, make coagulation clear, and thus inhibit atherosclerosis.
3, help to prevent and fight cancer.
Tea polyphenols can block the synthesis of carcinogens such as ammonium nitrite in the body, which can directly kill cancer cells and improve the immunity of the body. According to relevant data, tea polyphenols (mainly catechins) in tea are beneficial to the prevention and adjuvant treatment of cancers such as gastric cancer and intestinal cancer.
Attachment: What are the beneficial ingredients in tea?
Tea contains a variety of ingredients, nearly 500 kinds. There are mainly caffeine, theophylline, theobromine, choline, xanthine, flavonoids and glycosides, tea tannins, catechins, terpenoids, phenols, alcohols, aldehydes, acids, esters, aromatic oils, carbohydrates, multivitamins, protein and amino acids. Amino acids include cysteine, methionine, glutamic acid and arginine. Tea also contains minerals such as calcium, phosphorus, iron, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, germanium and magnesium. These components in tea are beneficial to human body, especially manganese can promote the formation of vitamin C in new tea and improve the anti-cancer effect of tea. They have the same function and are of great significance to the prevention and treatment of human diseases, so there is a saying that "tea is indispensable for a day".
4. It is helpful to prevent and treat radiation injury.
Tea polyphenols and their oxidation products have the ability to absorb the toxicity of radioactive substances strontium 90 and cobalt 60. According to the clinical trials of relevant medical departments, the treatment of mild radiation sickness caused by radiotherapy with tea extract can reach more than 90%. For cytopenia, the effective rate of tea extract is 865438 0.7%; It has a good therapeutic effect on leukopenia caused by radiation.
5, help to inhibit and resist viruses and bacteria
Tea polyphenols have strong convergence, obvious inhibition and killing effects on pathogenic bacteria and viruses, and obvious anti-inflammatory and antidiarrheal effects. Many medical units in China use tea preparation to treat acute and chronic dysentery, amebic dysentery and influenza, and the cure rate is about 90%.
6, contribute to beauty and skin care
Tea polyphenols are water-soluble substances, which can remove facial greasy, astringe pores, sterilize and disinfect, resist skin aging, and reduce the damage of ultraviolet rays in the sun to the skin.
7, help to refresh.
Caffeine in tea can stimulate the central nervous system of human body, enhance the excitement process of cerebral cortex, and has the functions of refreshing the brain, clearing away heart fire and calming the nerves.
8, help diuresis to relieve fatigue
Caffeine in tea can stimulate the kidney, promote the rapid excretion of urine, improve the filtration rate of the kidney and reduce the retention time of harmful substances in the kidney. Caffeine can also eliminate excessive lactic acid in urine, which helps to eliminate fatigue as soon as possible.
9, help reduce blood fat and help digestion.
It is recorded in the Tang Dynasty that the effect of tea is "eating for a long time makes you thin". There is a saying among the ethnic minorities in China's border areas that "tea is indispensable for a day". Because tea helps digestion and reduce fat, in today's fashionable language, it is helpful to "lose weight". This is because caffeine in tea can increase the secretion of gastric juice, help digestion and enhance the ability to decompose fat. The so-called "long-term eating makes people thin" is here.
10, which helps to protect teeth and improve eyesight.
The fluorine content in tea is high, and the fluorine content per 100 g of dry tea is 100 mg- 15 mg, of which 80% is water soluble. If everyone drinks 10g tea every day, they can absorb 1mg- 1.5mg of water-soluble fluoride. Moreover, tea is an alkaline beverage, which can inhibit the reduction of calcium in the human body, help prevent dental caries, protect teeth and strengthen teeth. According to relevant data, the experiment of "gargling with tea after drinking" among primary school students can reduce the incidence of dental caries by 80%. According to the investigation of relevant medical units, 28.6% cataract patients have the habit of drinking tea; 7 1.4% have no habit of drinking tea. This is because vitamin C and other ingredients in tea can reduce the turbidity of eyes, and drinking tea often has a positive effect on reducing eye diseases, protecting eyes and improving vision.
In addition, the correct drinking method can ensure that you don't lose sleep.