How long to drink new tea?

The new tea just picked, because many of the substances contained in it are not completely oxidized, it is not recommended to drink immediately, so as not to affect the health of the body. Therefore, the new tea needs to be left for a period of time before drinking. So, how long does it take for new tea to be drunk? Let's take a closer look at this issue.

Because the polyphenols, alcohols and other beneficial substances in the new tea have not been fully oxidized, and the content of caffeine, active alkaloids and various aromatics is high, it is easy to stimulate the nervous system, which is unfavorable for patients with neurasthenia and cardiovascular and cerebrovascular diseases . If you drink new tea for a long time, there may be adverse reactions such as diarrhea and bloating.

　　 There are still many tea friends who often encounter such a problem: it is easy to get angry after drinking new tea. Let me share with you the real reason why drinking new tea is easy to get angry: the tea leaves need to use higher temperatures to change the properties of the tea during the greening and drying processes. Therefore, the tea leaves that use these processes have obvious "fire", especially Tea that needs to be roasted.

　　 Spring tea should be placed for at least a week, preferably about half a month, let the beneficial substances in the tea oxidize before drinking. In addition, tea leaves that are too fresh can stimulate the gastric mucosa. When drinking tea, patients with stomach problems should not make the tea too thick and drink too much.

Therefore, when buying back new tea, it is best to put it for about half a month. After the polyphenols, aldehydes, and alcohols in the tea evaporate or oxidize a part, the activity of caffeine, alkaloids, or aromatic substances will decrease. It is safer and healthier to drink.

　　 So, how to buy and store new tea?

　　 Generally speaking, the quality of the tea leaves can't be seen by the eyes. To evaluate a tea, from a professional perspective, you need to use sensory evaluation methods, use evaluation cups to evaluate bowls and other utensils to start soup, and start with the eight factors of dry evaluation and wet evaluation. The dry evaluation is based on the four factors of the shape, color, tenderness, and wholeness of the dry tea. The wet evaluation is based on the four factors of soup color, aroma, taste, and leaf bottom. For the average consumer, it is not necessary to use professional evaluation methods. Simply put, it comes down to one sentence: "One look, two smells, three products".

　　When choosing loose green tea, take a look at the dry tea shape, leaf bottom and soup color. First look at whether the shape is complete and full, whether the size and length are uniform, whether the buds and leaves are intact, whether there are tea stalks or other foreign objects; the color is green, yellow and green is better, for example, the color of Longjing tea is brown rice, Huangshan hair The peak color is yellow-green.

The bottom of the second leaf is tender and even, the color is green or yellow, and the softness is good. The third soup is clear and bright; the second smells the aroma. The smell of dried tea and the aroma after foaming should first be free of odors to ensure purity. Secondly, the aroma is high and long. The aroma of fried green tea is rich and refreshing, and the aroma of roasted green tea is fresh and refreshing; Sanpin tea soup tastes good. The taste is better with freshness and astringency.

　　At the same time, we must pay attention to the distinction between new tea, fake tea and aged tea. Not only does the fake tea not have the above characteristics, but it is also relatively loose and light, and sometimes has a clear grassy smell and miscellaneous smell. Because fake tea is usually made of grass, willow leaves, locust leaves, and jujube leaves, aged tea has a low aroma and dark color. Improper storage may even cause mildew smell.

In the storage of new green tea, it is best to put it in the refrigerator, 2-6 degrees Celsius is suitable. Because the tea has a strong adsorption, remember not to put it with other irritating things to avoid cross-taste; if there is no refrigerator, the tea Place in a tin can, in a cool and ventilated place, avoid direct sunlight.

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Is it good to drink raw Pu-erh frequently?

Do you often drink Pu-erh raw tea? Although Pu-erh raw tea does not undergo fermentation, the natural substances in the tea leaves are retained a lot and have many health benefits. Therefore, it is good to drink Pu-erh raw tea often, as long as it is suitable for drinking by yourself, and the moderate amount of drinking has many health benefits for the body.

The benefits of drinking Pu-erh raw tea regularly are as follows:

1 . Clean bowel and detox.

Pu-erh raw tea has many active ingredients, which can clean the intestine very well. It is recommended that friends with constipation can drink a cup of Pu-erh raw tea after dinner every day.

2. Blood pressure lowering.

Drinking tea can reduce the content of cholesterol in human blood, at the same time can reduce blood viscosity and anti-platelet aggregation, so it is effective in preventing cardiovascular diseases (such as cerebral thrombosis, coronary heart disease, etc.).

3. Preventing dental caries.

Drinking tea can inhibit an enzyme secreted by dental caries in the mouth, so that the dental caries cannot adhere to the surface of the teeth, and the tea polyphenols in the tea also kill the dental caries; the fluoride in the tea can play a role in making the tooth enamel more Sturdy benefit, thus playing a role in preventing caries.

4. Anti-aging.

Catechin has anti-aging benefits, Pu-erh raw tea contains higher levels of catechins, and its anti-aging benefits are also superior to other teas. Female friends who love beauty can drink a cup of Pu-erh tea every day.
Pu-erh raw tea can mainly clean the intestine, and has the benefit of reducing fat, refreshing, lowering blood pressure and losing weight. It is suitable for young people. However, raw tea is cold and has many active ingredients, so people with cold stomach, bad stomach and insomnia are prone to insomnia. People who have a cold or fever, pregnant women should not drink it.

So, how to brew Pu-erh green tea?

Know about tea before brewing.

Before brewing, first observe the year of the tea. Generally speaking, the color of new tea within three years is mainly green and yellow, and the darker ones are mainly dark green. For tea leaves over a certain year, as the oxidation of the substances in the tea continues to deepen, the color of the tea will slowly turn to dark. Pu-erh raw tea in about ten years will usually be mainly yellowish brown, and the buds will also appear light.

The color is a general understanding of the year of the tea, and the degree of compaction is a more intuitive feeling. The difference in the degree of compaction is reflected in the integrity of the rope when prying tea and the dissolution rate of the tea juice during steeping. Generally speaking, when pressing tighter tea, there is a greater possibility of short breakage, and the speed of tea leaf dissolution in water is also faster.

Having seen the color and the degree of compaction, the next thing to notice is the proportion of tea leaves. Generally speaking, Pu-erh raw tea is usually based on mature leaves from one bud two leaves to one bud three leaves, with a small amount of bud tea. The understanding of the ratio of leaf buds is mainly reflected in the relationship between the soaking water temperature and the soaking time during brewing. Generally speaking, when the bud tea is relatively large, the temperature of the brewed water can be appropriately lowered, especially at the beginning of brewing.

From the above, we have learned that it is good to drink Pu-erh raw tea regularly, but some people are not suitable for drinking. Therefore, friends who should not drink raw tea choose other teas to drink. In addition, even if raw tea can be consumed frequently, we should also pay attention to the amount of tea we drink every day.

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IT workers should drink more Pu-erh

It is well known that radiation in front of computers harms people, and sitting for a long time is not good for health and body shape. The strength of tea polyphenols in anti-oxidation and anti-radiation has long been paid attention by the nutritional and medical circles. Experiments have shown that the effect of 10ug / ml tea polyphenols can be equivalent to the effect of 200ug / ml vitamin E. In the experiment, the polyphenols extracted from tea were used to feed the rats, and then treated with a lethal dose of radioactive strontium 90 (90 Sr) . It was found that tea can absorb about 90% of it. And the absorption time is shorter than the time the isotope reaches the bone marrow, which greatly reduces the risk of the human body absorbing such substances and reduces the level of strontium 90 (90 Sr) accumulated in the organism.

   The radiation damage of human body is mainly caused by proton beam, x-ray or γ-ray tree, etc. Tea contains a variety of anti-radiation effective ingredients. Tea polyphenols are the main substances of tea with anti-radiation effect, and its main physiological effect is equivalent to that of vitamin p. Experiments have shown that epicatechin and epicatechin gallate of retinoid p have significant anti-radiation effects. They help the body absorb vitamin C in large amounts, reduce the resistance of thyroid function, improve hematopoietic function, and enhance microvessels. It is the toughness of the wall.

    These effects are very important for the prevention and treatment of radioactive damage, especially when tea polyphenols such as vitamin p substances and vitamin c work synergistically, they have obvious anti-bleeding effects. The catechins in tea polyphenols can prevent the oxidation of adrenaline and make the effect of enhancing the microvessel wall last. Therefore, tea polyphenols have shown various functions in the radiation resistance, which are beneficial for the rapid elimination of radioactive substances from the body, bacteriostasis and anti-inflammatory, anti-internal bleeding, increasing the total number of white blood cells and enhancing the body's resistance. According to a survey by Japanese scholars, among the victims of the atomic bombing of Hiroshima in August 1945, those who had a long-term habit of drinking tea generally had mild radiation sickness and a high survival rate. Therefore, people call tea "the drink of the atomic age".

    Among the many tea areas in China, Yunnan is a first-class tea area in China. Due to its superior soil resources, suitable climate and abundant rain, Yunnan is very suitable for the growth of tea. Moreover, Pu-erh tea uses Yunnan big leaf tea tree, and its tea leaves are rich and full of content. Among them, the tea polyphenol content of the large tea trees in the Yunnan tea production area reaches 30-34%, and the total catechins reach 18-24% Its foam resistance, tea extract reaches 46-50%, no doubt against radiation.

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How to drink cooked Pu-erh tea

How to drink Cooked Pu-erh tea?

Cooked Pu-erh tea depends on whether it is cake tea, pressed tea, loose tea or tuo tea. Tea heads are usually boiled in clean pots to drink, so that the essence of tea heads can be cooked. The degree of impact resistance varies with the series of loose tea. Loose tea has a faster tea flavor, and it is not so resistant to pressed tea and tea heads. So generally you can use a large cup or pot and cover bowl.
       
But don't hang for too long, try to make soup faster. Squeezed tea is the general cake tea, brick tea, tea. Cooked tea is rarely a bite. Most of them are in the middle core and the outside. Therefore, when punching, it is best to hold it down with your hands, so that the taste is more uniform, there are three layers on the surface, inside and bottom. The first few bubbles can be stuffy for a while, so that the tea can be thoroughly soaked. After about three bubbles, the soup starts to flow normally. And every time you pour the water out of the pot. Don't leave a cup of tea in it. And before tea is brewed, at least two bubbles must be washed. Then the water must be boiled.

When drinking Cooked Pu-erh tea, you can keep the temperature of the tea at a warm temperature, usually between 40-60 degrees. This is more convenient to experience the taste of the tea. A cup of tea can be drunk in three times, and the tea soup can be left in the mouth after entering. Let the organs inside the mouth fully feel the flavor of Pu-erh tea for 2-3 seconds.
When drinking Cooked Pu-erh tea, it is necessary to feel the thickness of the tea, a texture, because the content of water extract of Pu-erh tea is above 38%, and the texture of Pu-erh tea is obvious.
When drinking Cooked Pu-erh tea, it is necessary to feel the smoothness of the tea soup at the entrance, such as the throat. You can feel the lubrication on the tongue and throat. It’s comfortable feeling.

Pu-erh tea cooked tea Watering is not as strong as raw tea, but good quality cooked tea Watering is still lasting.

When drinking cooked tea, you can keep the temperature of the tea when it is warm, usually between 40-60 degrees, so it is more convenient to experience the taste of the tea. A cup of tea can be drunk in three times, and the tea soup can be left in the mouth 2 -3 seconds for the organs in the mouth to fully feel the taste of Pu-erh tea.

The above is a related introduction to how to drink Cooked Pu-erh tea. I hope you can understand how Cooked Pu-erh tea is drunk through the above explanation!

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Drink several teas leads to tea drunk

Tea mixed drinking easily leads to "tea drunk"

Drinking a variety of teas at one time will result in low blood sugar due to excessive tea drinking, making people feel dizzy. If such a physiological response occurs, it is likely to be "tea drunk ".



When you drink different kinds of tea together, you are likely to drink too much tea, and then you are easily drunk. If "tea drunk" phenomenon occurs, you can immediately eat some sweets, drink warm water or eat some dishes to relax.

People with severe "tea drunkenness" can develop muscle dysfunction, heart rate disorders, and even convulsions and convulsions. This is a dangerous signal from the central nervous system and should be immediately sent to the hospital to prevent accidents.



Therefore, it is generally not advisable to drink tea together. A very disrespectful way for the tea itself. If you want to taste the essence of each tea, if the tea is mixed, the taste will be impure, then the flavor of the tea itself will not be tasted.

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