The efficacy and function of rock tea Rock tea is a famous traditional tea with a long history. It has the quality of Yanyun and is a very famous oolong tea. Rock tea is mainly produced in Wuyishan, Fujian. Rock tea tastes like green tea. See the efficacy and function of rock tea.
Efficacy and function of rock tea 1 1, improving immunity.
Rock tea can promote CONA, stimulate lymphocytes, promote their value-added reaction, regulate and promote the immune function of N- methyl -N- nitro -N- nitroso pulse, and improve the disease resistance in vivo. Therefore, people who often drink rock tea have very good immunity and seldom get sick.
2. Anti-aging
Rock tea contains a lot of tea polyphenols, which can improve the vitality of whole blood. This can help eliminate free radicals in the body and minimize the harm of free radicals to the human body, thus playing an anti-aging role. The reason why the human body is aging is because there are too many free radicals. Drinking rock tea regularly can scavenge free radicals and resist aging.
Taboo of rock tea
1, pregnant women can't drink alcohol.
During pregnancy, women should not drink rock tea, because it contains caffeine, which will burden the heart and kidneys of pregnant women and may also have adverse effects on the fetus. At the same time, it is best for lactating women not to drink too much rock tea, because caffeine in rock tea will enter the body with milk, which will make them overexcited.
2, anemia can not drink.
Although rock tea contains a lot of iron, it is not easy to absorb. Rock tea contains a lot of catechins, which will react with iron ions in other diets and hinder the absorption of iron ions by human body. Therefore, people with anemia had better not drink rock tea, which will lead to more serious anemia.
The efficacy and function of rock tea 2 Xiaobuyan tea is produced on the mountainside of Goukoufeng, Xiaobu Town, Ningdu County, and belongs to the newly invented tea in modern times. The tea plantation is on the hillside about 800 meters above sea level. Beautiful environment, alluvial acid purple loam soil, deep soil layer, PH value between 5.5-6.5, rich in organic matter. Every year during the Qingming Festival in Grain Rain, it is the time to start picking Tiny Rock Tea. Selecting a bud with one leaf and a length of 3.0-3.5cm for picking. Picked buds go through eight procedures: enzyme deactivation screening, spreading, enzyme deactivation, rolling, frying, re-rolling, primary baking and carding, spreading and cooling, extraction and baking. Little rock tea is made of green tea and belongs to green tea.
Introduction to the knowledge of Xiaobudian tea
The finished product of the little rock tea looks like a curved eyebrow, and all the lines look good; The essence is tender and fragrant for a long time, accompanied by natural floral fragrance; The soup is bright yellow-green, and the leaves are light green and even; The taste is mellow and fresh, and it will return to Liu Fang after drinking. Known for its long-term foam resistance. The finished tea and brewed tea belonging to green tea are mainly green tones.
Generally, it is mined in early March (before and after the sting), and the tribute grade standard of its main products is one bud and one leaf, 3.0-3.5 cm long. Fresh leaves are processed through eight processes, such as spreading, deactivating enzymes, kneading, frying, re-kneading, primary baking and trimming, spreading and cooling, refining and baking. The finished product looks like a curved eyebrow, and the rope is beautiful; The essence is tender and fragrant for a long time, accompanied by natural floral fragrance; The soup is bright yellow-green, and the leaves are light green and even; The taste is mellow and fresh, and it will return to Liu Fang after drinking. Long-term foam resistance and unstable reputation.
The processing technology of Xiaobudian tea is divided into eight processes: enzyme fixation, primary rolling, secondary rolling, primary drying and carding, spreading and cooling, grinding and drying. The formation of its unique quality mainly lies in "dry cleaning first" and "nourishing essence"
At the beginning of drying, the temperature of the pot is 100 ~ 60℃. Pick up the tea blank in the pot with both hands and keep stirring. When the viscosity of tea strips is reduced, they can be agglomerated by hand and thrown away. Knead it for about 20 minutes when it is 60% dry. When the tea leaves are slightly cool, lower the pot temperature to 70 ~ 50℃ and hold the tea leaves in your hand. Using the induction force of hands and palms, the tea strips are rubbed against each other, and the colloidal film on the surface of the tea strips is rubbed white, which is called "lifting hair". This process is an important means to show talent. Clever gestures, even force, until you shine. Dry and sieving, and package and sealing.