The next time not to be laughed at, the basic knowledge points of tea are here, collect learning, no longer small white

I like to drink tea, but as soon as I say tea, I am laughed at;

I hope to learn tea, but the tea sea can't see the edge at a glance, and I don't know where to start?

Do you have such confusion?

Indeed, tea and tea culture are all-encompassing, ranging from botany, technology, geography, biology, physiology, humanities, history, literature, aesthetics.... In every way, it can be said that tea is a world. Broad and profound, interesting and informative, this is also the main reason why many tea lovers fall in love with tea and start learning tea. However, because of the complexity, many tea friends are discouraged, and it is really difficult to learn tea.

Synthesizing the feedback of many netizens and tea friends, today I have prepared the key points for tea, which are basically the most questioned, the most concerned, and the most commonly used knowledge, mastering these, the next time you drink tea, you will no longer be the tea white who made a mistake at the opening!

1. Tea leaves are divided into six categories: green tea, yellow tea, white tea, green tea (oolong tea), black tea, black tea. If you add one category, it is post-processed tea or blended tea, such as jasmine tea, ginseng oolong, earl tea and so on. The classification of tea is determined by the production process, mainly by whether it is oxidized and whether it is fermented. Here's a key point: in general, after oxidation of tea, tea polyphenols become compound tea pigments, so the irritation to the stomach and intestines will be weaker. The meaning of this sentence is: all tea because of caffeine and tea polyphenols, the stomach will be a little irritating, black tea, Pu'er, etc. because of oxidation or fermentation, the stimulation is weak, but definitely not will nourish the stomach! Therefore, if there is a severe stomach problem, it is not recommended to drink any tea! Black tea must not be considered to nourish the stomach, and the results will only be enlightening.

2. What is tea? It is dried tea made from a leaf of a tea tree.

-There is a key knowledge point here: the same leaf can be made into different teas, such as Longjing tea tree species, which can be made into green tea West Lake Longjing, and can also be made into black tea Jiuqu red plum. Instead of what many people think, green tea has a special green tea tree species, and black tea has another black tea tree species.

-At the same time, the second key knowledge point is introduced: each type of tea tree species has adaptability, some tree species are suitable for making oolong tea, some are suitable for black tea, and other tea leaves can also be made, but the taste is different, and everyone prefers to drink smoothly. But the taste is different from person to person, but also with the times, others like you may not like, the original dislike may now love.

3. Tea plants existed on the earth for 70 or 80 million years, the earliest discovered by the Chinese, according to records, in the Han and Tang Dynasties have begun to drink tea, mainly to boil tea, especially to the Song Dynasty to reach the peak of tea, and then in the Ming and Qing Dynasties began to use like the brewing method we use now. China is the world's largest tea producing country and tea consumption market, and it is also the country with the most complete range of tea categories in the world.

Tea is widely cultivated in China, north to The Laoshan Mountains and the foot of Mount Tai in Qingdao, south to Sanya in Hainan, east to Zhejiang and Taiwan, and west to Nyingchi in Tibet.

4. How to distinguish the quality of a tea, the five-step method of tea tasting: first, appreciate the dried tea; second, smell the tea after brewing; third, look at the soup color; fourth, taste the tea; fifth, look at the bottom of the leaves.

The premise of these five steps of tea tasting method is that you must first have a standard, that is, for each type of tea, each tea, you know in your heart the characteristics of good tea and the standard taste. Therefore, if you are really interested in tea, finding an enlightenment teacher or institution is not only to learn all aspects of knowledge, but also to establish your own standardized tea tasting foundation. Finding the right person, learning tea well, drinking the right tea, this is a kind of luck.

5. In the context of globalization, you need to master the English of several common teas:

Green Tea Green Tea

Black Tea: It must not be Red Tea, because the first black tea that Europeans and Americans came into contact with was zhengshan small species, and the dry tea looked indeed black on the outside, hence the name.

Black Tea Brick Tea: The original black tea was usually made into tea bricks. Pu'er can also be directly said Puer Tea.

Oolong Tea Oolong Tea

White Tea White Tea

Jasmine Tea Jasmine Tea

Earl Grey Grey: Named after earl Grey, earl grey grey grey Black tea is smoked with bergamot essential oil on the basis of a pronounced citrus fruit flavor and is usually the tea of choice for English afternoon teas.

Darjeeling Darjeeling

In addition, you often find that there is a tea bag on the English Breakfast Tea, English breakfast tea, which is also a kind of black tea, the British people love to drink is black tea, but the breakfast tea is more concentrated, the caffeine content is higher, so breakfast drink, refreshing.

5. Drink tea do not: drink tea on an empty stomach, drink too strong tea, drink tea before going to bed. The main reasons are related to caffeine and theophylline, tea contains too much intake of these two substances will stimulate the nerves, lead to rapid heartbeat, and even dizziness, promote gastric acid secretion, appear "faint tea", "drunk tea" reaction, at night will cause insomnia.

6. Several common common sense misunderstandings must be mastered:

1) Anji White Tea: It is green tea, it is green tea, it is green tea! Although it is called white tea, tea is not determined by the name, but by the production process, typical green tea. Produced in Anji, Zhejiang, because the tea grows in the early stage of low temperature, resulting in leaf bleaching phenomenon, dry tea made of color is a light green light white, hence the name. Albinism leads to less polyphenols in the tea, more amino acids, so the taste is fresh and sweet, suitable for brewing with 70-80 degrees of water, not bitter or astringent, some people describe it as delicious as chicken soup. I personally think it is a bit exaggerated, but it shows the characteristics of this tea, that is, a word, fresh.

2) Da Hong Pao: Not black tea, not black tea, not black tea! It is a very representative northern Fujian oolong tea. Produced in Wuyi Mountain, it was originally named after the tea leaves made from the Da Hong Pao tea tree in Kowloon, which is what we often call the Da Hong Pao mother plant. It has now become a representative of a class of teas, mainly tea leaves made from tea plants that are propagated by these mother plants through asexual reproduction. There are two main categories: purebred Da Hong Pao and commodity (blended) Da Hong Pao. The former is made of a single tea tree species, and the latter is a mixture of several tea trees. The core production area is the Wuyi Mountain Scenic Area (Zhengyan Tea) and the surrounding Tea Area (Banyan).

3) Jasmine teas are all inferior teas, so use Jasmine Titian: Wrong. I had to take the opportunity to justify jasmine tea, after all, this is my favorite tea, one of the first two teas I have ever drunk in my life, and the other is our local old dry dry roast. As a post-processing tea, jasmine tea can be said to be one of the most negatively complex teas. Start by making green tea

4) To drink green tea, you have to drink Mingqian tea, preferably head picking tea: not exactly right. Green tea is a fresh and fresh, so Mingqian tea, especially the head picking tea, due to the high amino acid content, tea polyphenols such as astringent substances are less, give full play to the fresh and sweet characteristics of green tea, so it has been respected by many people, because the yield is small, the price is naturally not cheap. The taste varies from person to person, some people like to be stronger, then the tea before the rain is more suitable, because the tea polyphenols and other content substances are more and the taste is richer. And the price is very close to the people, which can be used as a ration tea. I've always advocated that what you like is the best, and has nothing to do with any other factor. There are the most expensive, the scarcest, the most popular, but the best in this world, always defined by oneself, determined by one's own feelings and hearts.

5) Tea is the best spring tea, autumn tea can not be drunk at all: not exactly right. Tea is a plant, so it conforms to the laws of the growth of all things. After a winter of recuperation, the spring tea comprehensive substance is more abundant and balanced, and the autumn tea has more polyphenols and fewer amino acids. But this difference is very small, especially compared to the daily nutrient intake of our adults, which is almost negligible. So it's more about what everyone likes. At the same time, it also takes into account the suitability of tea, like Tieguanyin is the most common is autumn tea, the use of summer tea to make a better aroma, relatively speaking, spring tea is less aromatic, but tea soup is sweeter to drink.

7. Do you want to wash the tea? First of all, I want to correct this statement, in terms of tea science, the technical term is called warm bubble, the purpose is to make the tightly knotted tea loose, so that the substances contained in the brew are fully released. Like Tieguanyin, rock tea, Pu'er, etc., the processing process causes tea to condense, so through warm brewing, the tea leaves are opened, and the brewed substances are released again, and the taste and taste will be balanced. This warm bubble was later colloquially translated into washing tea, so many people mistakenly thought that the tea was dirty and needed to be washed.

Let's see, is tea dirty or not?

If you are worried about bacteria, the water content of tea is extremely low, so it is difficult for bacteria to survive. If you are worried about dust, in fact, the little dust in the tea is a dime compared to what we inhale and eat every day. If you are worried about pesticide residues, then you can't wash them. Many pesticides are fat-soluble and will not be soluble in water, so washing tea is wasted. In addition, now the country has strict management of pesticides, and it takes manpower to fight pesticides, so pesticide residues are not as serious as we think. As long as we choose to buy through formal channels, this can be assured.

8. Can tea cure diseases? No. Tea is a drink, even drugs can not cure the disease, can you expect to drink tea to cure? Therefore, drinking tea can prevent cancer and fight cancer, lower three heights, lose weight and lose weight, and there must be a lot of water. Tea contains tea polyphenols, caffeine, amino acids and other substances, often drunk has a health effect, but the treatment of disease is really not possible ah. We must not demonize tea, nor do we sacralize tea, we must look at tea objectively and scientifically.

9. Factors affecting the taste of tea: raw materials, process, storage, brewing, mood.

The grade of raw materials, the place of origin, the picking time, and the suitability of tea are the foundations. Whether the production process is exquisite and mature is the second factor. Generally in addition to black tea, old white tea, black tea, that is, fully oxidized and post-fermented tea, other teas that pursue fresh and refreshing taste are hoped to be refrigerated and preserved, and if they want to store for a long time, then freeze and keep. The above mentioned several teas that can be stored at room temperature, my personal advice is not more aged and fragrant, generally 10 years is appropriate, black tea is recommended for 2 years.

The quality of the brewed water, the temperature of the water and the length of time are very important, and it is generally possible to restore the original taste of the tea with pure water. The water temperature and soaking time of different teas are different, which requires your own practice and experience. The last point is the mood of drinking tea, this is easy to understand, when the mood is good, drink anything as sweet as honey, when it is not good, drink cold water will also... You know.

10. Insist on drinking tea, try more different teas: This is very important, tea is a drink, made to drink, not to worship, to collect, to invest, to reveal. Love to drink, drink more, drink every day, naturally you will know more and more.

Let's share it here. If you have other questions, you can always comment or private message.

Finally, tea is the spirit of nature, and the Chinese tea industry needs our active participation in order to develop healthily. Therefore, we must not only drink more tea, but also talk more about tea, speak out in time when encountering undesirable phenomena, and vigorously support good innovations. Let Chinese tea become a precious gift for all mankind!