The efficacy of Fuzhuan tea
A, rich in vitamins, such as vitamin B 1, B2, c, etc. Vitamin B 1: can treat beriberi and polyneuropathy. Vitamin B2: It can treat keratitis, conjunctivitis, lip injury, angular stomatitis, glossitis, seborrheic dermatitis, etc. Vitamin C: Prevention and treatment of scurvy and arteriosclerosis caused by hypertension. Brother ethnic minorities in northwest China, especially nomadic people engaged in animal husbandry, live in desolate areas such as desert Gobi and lack vegetables and fruits. Drinking Fuzhuan tea for a long time can effectively maintain the human body's demand for various vitamins and maintain good health.
2. Fuzhuan tea is rich in many minerals, including 28 kinds of sodium, potassium, iron, copper, phosphorus and fluorine. For ethnic minorities who lack fruits and vegetables, drinking Fuzhuan tea is an important source of essential minerals for their bodies. Fuzhuan tea contains a certain amount of fluorine, which can prevent and treat various dental diseases, so Fuzhuan tea can keep consumers' teeth healthy.
3. protein, amino acids and sugars in Fuzhuan tea are also important nutritional sources for drinkers.
The difference between Anhua old black tea and new black tea
The difference between the two in drinking is that the old black tea is more mellow and soft, the tea soup is brilliant red, the aroma is deep, and it has a unique taste and rhyme; The new black tea is fresh and fragrant, and the tea soup is clear and orange-yellow, which is quick to return to the original and cost-effective. Of course, if you feel that the taste of new tea is not soft enough, you can keep it for a year or two before drinking, while Hunan black tea will have a different flavor after a relatively long time of aging.
Historically, due to the backward transportation, Fuzhuan tea had to travel long distances to reach the northwest minority areas. In this process, tea bricks are exposed to the sun at night, and some products are produced by microbial chemical fusion? Jinhua? , that is, ascomycetes coronaria; For thousands of years, people in border areas have been used to this smell. Do they think it smells like this? Jinhua? Brick tea is more mellow in taste and superior in efficacy, which makes this standard an important basis for manufacturers to produce and consumers to buy.
For the market, the old black tea seen in the domestic market, if there is no certain professional knowledge of black tea and understanding of that history. Then it is easy to be deceived by the outer packaging, which is not worth the loss. Now even the old factory of black tea, there is not much black tea left. In remote areas such as the northwest, more and more people have bought old tea in recent years, and there is not much old tea left. For drinking tea, we should hold a calm and peaceful attitude.
One of the misunderstandings: Black tea is made from coarse tea.
Analysis: Black tea has been a tribute since ancient times, and its celestial tip and tribute tip have always been regarded as royal treasures. Its products are divided into bud tip, white hair tip, fairy tip and tribute tip. Its raw materials are one bud, one leaf and one bud and two leaves, and its tenderness and raw material texture are no less than high-grade famous tea.
Myth 2: Black tea processing is too extensive and not elegant.
Analysis: The processing of pressed tea is divided into processes such as enzyme fixation, rolling, composting, fermentation and drying. Stacking fermentation and drying are the key processes to form the quality characteristics of black tea. Beneficial microorganisms participate in fermentation in the process of pile fermentation, which makes black tea have unique quality. The production of Yiqingyuan Liangqian tea requires processes such as screening, sorting, shaping and stacking in raw material selection, and kneading, pressing, stamping, kneading and hammering in processing. After 49 days (7749 days) of sun exposure in summer and autumn (no rain), under the catalysis of natural conditions, it fermented and dried itself, absorbed the aura of heaven and earth, and incorporated the essence of the universe into the tea body, entering a long-term Chen Fang period.
Function of black tea stem
Many people will carefully observe the tea leaves before making tea, and will choose teabags with few or no tea stems to brew. In fact, tea leaves not only need certain tea stems to make the fragrance stronger, but also contain certain nutrients. If you have tea, just choose? Leaves? But there was nothing. Terrier? The taste and efficacy will be reduced by more than half.
Many people think that tea stems are discarded without nutrition, and some people think that good tea means no tea stems. But experts told reporters that the nutrition and essence of tea lies in tea stalks and tea leaves. Eating 6 grams of tea stalks every day can prevent aging and radiation. Experts also said that in addition, to a certain extent, tea stems also have some disease prevention effects.
However, because tea stems affect the beauty of tea, people often ignore the advantages of tea stems and always dismiss them: they not only ignore the good effect of tea stems on human health, but even think that tea with more tea stems or tea stems must be inferior tea, and the taste of brewed tea will be greatly reduced. Who knows, tea stems also play a very important role in the taste quality of tea.
According to experts, tea stems contain a considerable amount of aroma substances, and the aroma of tea leaves gradually decreases from the first leaf to the third leaf, while the aroma of tea stems is the highest. Tea aroma substances mainly exist in the main veins of tea stems and tender leaves, and the amino acids in tender stems are higher than those in tender leaves.
Vascular bundles in stems are the main transport tissues of nutrients and aroma, and most of the substances contained are water-soluble. During the processing of tea, the aroma evaporates from the stem to the leaves, and these substances combine with the effective substances in the leaves to form a higher and stronger aroma quality.
So when we drink black tea, we all know that there are many tea stems in Fu tea. Attention! Don't throw away the tea stalks in black tea again. Let's introduce black tea in detail!
Picking standard In the picking standard of Anhua black tea, mature fresh leaves are needed, so it is normal for us to have tea stems in these three types of tea.
As the nutrient conduction organ of fresh leaves, tea stems have a high sugar content, so when blending black tea, tea stems will be properly placed. For example, 3kg of Fuzhuan tea, mixed with big leaf tea stems accumulated for more than a year, can achieve its unique taste.
Tea stems also play an important role in suppression, especially for black brick tea. Black brick tea needs certain temperature, humidity and oxygen conditions to ferment during processing and storage. A certain amount of tea stalks can increase the gap in the brick body, ensure sufficient oxygen, and be conducive to the formation of quality. In addition, a certain straw content is more conducive to the drainage of moisture in the brick, and increases the structural strength and strength of the brick.
And Fuzhuan tea. If the stem content is too low, it will affect the air permeability because the brick body is too tight, which is not conducive to the growth and reproduction of Jinhua, because Jinhua is an aerobic bacterium. The state has clear regulations on the stem content of black tea. For example, the stem content of Fuzhuan tea is required to be between 15%- 18%.
Our tea stems are actually very nutritious. According to the research of tea experts, the picked tender stems contain a lot of amino acids (theanine) and protein, which are much larger than those in tea. In addition, Chen Fang's tea stems for many years, like tea leaves, have been transformed into many nutrients that can be absorbed by the human body, such as tea polysaccharides. When you brew tea stalks with time, you will find that the tea soup tastes sweet and refreshing, accompanied by a strong old fragrance.