Ancient tree tea features and benefits

Ancient tree tea has usually survived for more than 100 years, and the tea tree is scarce, so it is a safe and healthy drink. Of course, since ancient tree tea is a good tea, it naturally has its unique characteristics and significant health benefits. Now, for ancient tree tea, let's understand what are the characteristics and benefits of the next ancient tree tea?
1. Characteristics of ancient tree tea.
 
Taste: Ancient tree tea will bring you a rich taste, and you will feel a breath from the mountains and the wild. The density and the thickness of the tea soup are high, and the penetration is smooth; while the platform tea makes people feel thin and sometimes taste It will be more complicated, the penetration of tea soup is difficult to make the tongue base feel comfortable, and some feel domineering at the entrance, and the bitter taste is heavier than ancient tea.
 
Appearance: The leaves of Ancient tree tea are stronger than the platform tea, the texture of the leaf leather is obvious, the leaf veins are clear, the tooth edge is irregular and the back hair is less. Because the platform tea is cultivated, the leaf body is relatively thin, the skirt of the leaf is wavy, the tooth edge is regular, and the back of the leaf is hairy.
 
Aroma: The aroma of ancient tree tea is deep and heavy, and the residence time is long.

Leaf bottom: The leaves of ancient tree tea are well stretched after being brewed, and they are hypertrophic and have good elasticity and flexibility. The platform tea is not easy to relax, the texture is thin and crisp.
 
Potential: The ancient tree tea is a large tree from the root of the tree that penetrates into the soil. The root absorbs more nutrients underground and the leaves have more conversion value. The potential space is also high. The platform tea comes from a platform with short and shallow roots. It contains few substances that can be transformed with time, and the transformation space is also limited.
 
Charm: The taste of the ancient tree tea is mellow, the sweetness of the bitter taste makes the mouth full, the charm stays in the mouth and throat for a long time, the energy of old tea is released slowly, and the performance of tea gas is slowly reflected, making people feel The comfortable index is high.

2. The benefit of ancient tree tea.
 
Anti-cancer: Research shows that the spread of cancer cells is very fast, so it must be suppressed in time. The 1% concentration of ancient tree tea can play an anti-cancer benefit, which has the benefit of killing cancer cells. Very obvious benefit, can effectively inhibit the spread of cancer cells, have anti-cancer benefits.
 
Cellulite and weight loss: Ancient tree tea is a good companion for women to lose weight, because Ancient tree tea has a strong benefit on the absorption of fat compounds, and has a significant therapeutic benefit on the reduction of cholesterol in the body. Also it has the benefit of fat loss.
 
Anti-aging: Eye care and anti-aging is also one of the functions of ancient tree tea, because the total amount of catechin in Yunnan Daye Tea is higher than other tea varieties, and its anti-aging benefit is better than other teas. During the processing of ancient tree tea, many substances in the tea are effectively converted into vitamins and other nutrients, which play an important role in improving the function of the human immune system. Persistent drinking is very helpful for beauty skin care.

To protect the teeth: With age or improper maintenance, the teeth will decline in silence and no longer strong. The ancient tree tea contains many physiologically active ingredients. Adhering to drinking ancient tree tea can effectively treat diseases caused by bacteria and has a great benefit on strengthening teeth.
 
The benefits of drinking tea are indeed many, the same is true of ancient tree tea, but even the best tea has taboos for drinking, and there are also people who are not suitable for drinking. In the case of special constitution, if it is not suitable for drinking tea, then it is best not to drink. In addition, drinking tea is also very particular. It is not suitable to drink tea immediately on an empty stomach, before and after meals. As for other aspects of drinking taboos, we should understand when drinking tea, pay more attention to it.

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Yunnan Pu-erh tea features

What are the basic characteristics of Yunnan Pu-erh tea:
 
The color is brown and red, the ropes are neat and tight, the taste is smooth, mellow, and smooth, and it is pleasant and comfortable to drink. Pu-erh tea loose tea: generally divided into special grade and grade one to ten grade Pu-erh tea. In terms of appearance: Pu-erh tea is brown and red in color (commonly known as pig liver color), with tender and tender lines and tight knots (due to the use of large leaf species as raw materials).
 
The grade of Pu-erh loose tea is based on tenderness, and the higher the tenderness, the higher the grade. Measure tenderness to see 3 points:
1) There are many bud heads, which are obvious, and the tenderness is high.
2) The rope (the degree of blade tightness) is tight, heavy and tender.
3) The luster is smooth, the luster is smooth, the tenderness of the luster is good, and the tenderness of the dry color is poor.
 
Pu-erh squeezed tea: the shape requires a neat and correct shape; the edges and corners are neat, no lack of corners; the thickness is uniform and the elasticity is moderate; the pattern is clear and the ropes are neat and tight; the color is black and brown. There are mildew flowers on the surface, and Puer tea with mildew points is of inferior quality.
   
Endogenous discrimination:
 
Soup color: bright, thick red, reddish brown. If the soup color is red and thick, it is high-quality Pu-erh tea, just like a glass of red wine; the deep red and red brown soup colors are normal. If it is orange or light, or dark and turbid are inferior.
 
Aroma: Mainly depends on the purity of the aroma, distinguishing between musty and old fragrance. The musty smell is a spoiled smell that makes people unpleasant.
    
Aged fragrance is a comprehensive aroma produced by the formation of new substances under the action of microorganisms and enzymes during the post-fermentation of Pu-erh tea. Some are like longan incense, red jujube incense, betel nut incense, etc. In short, it is a pleasant aroma. The highest level of Pu-erh tea aroma is also known as the Chen Yun of Pu-erh tea. Therefore, the fragrance of Chen is different from that of musty. If there is musty, sour, or other peculiar smells, aromas, etc. are abnormal.
 
Taste: The taste of Pu-erh tea should be mellow, smooth and sweet. It is not irritating, has no astringency, and is very comfortable. Returning sweetness means that the tea soup is thick and not irritating. After the tea soup is imported, the tongue base has obvious sweetness.

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Ancient tree tea features

The original ancient tree tea of ​​Pu-erh, Yunnan, is more than 1600 meters above sea level, the highest altitude is 1900 meters, and the average altitude is 1700 meters. It belongs to the subtropical plateau monsoon climate zone. There is no severe cold in winter and no hot summer in summer. The fertile land is conducive to the growth of tea trees and the accumulation of nutrients. The tea products in this teahouse all use the original ecological Pu-erh tea. The so-called original ecological ancient tea is no pesticide, no fertilizer, no air pollution, and it grows slowly, and it is picked only once a month. It differs from the Tieguanyin of Pu-erh tea in Terrace tea. it will be fertilized properly, pesticides will be applied, the natural yield will be high, and it will be picked once a week. However, the country also has a standard that does not allow it to exceed the standard. Generally speaking, there will be disabled farmers. However, the price of the original ancient tea and Terrace tea on the market is 3-4 times as much. It is recommended that tea lovers should try to drink ecological ancient tea as much as possible. For long-term drinking tea, collect a few or a few cakes of Pu-erh tea every year so that you can drink old tea. Old aged tea in the market is rarely sold. For example, aged Pu-erh tea 8-10 years is very difficult to find, and even if there is tea, it is very expensive.
Characteristics of the original ecological ancient tree Pu-erh tea:

1. Appearance of ancient tree tea: The cord is thick and strong, and the color is shiny.

2. Soup color of ancient tree tea: Different years have different changes. The color of new tea soup is bright and gradually changes during storage. The color of old ancient tree tea soup that has been stored for three years is yellow and bright. And the tea soup is thick and thick.

3. The aroma of ancient tree tea: the aroma sinks, the dark aroma is prominent, and the fragrance of new tea is more prominent. The aroma of 1 to 4 years is generally nectar-like, the aroma of orchid is obvious, and the aroma is left at the bottom of the cup.

4. The taste of ancient tree tea: tea is full of gas, the taste of the tea soup is full, the distribution is uniform, the growth is quick, the sweetness is long, the thickness and stiffness are very strong, and the strength and strength of the tea soup can be clearly felt at the entrance. The bitterness is very harmonious and changes quickly. It only stays in the upper jaw of the mouth and reaches the bottom of the tongue and the throat area.

5. The tea leaves of the ancient tree tea: The leaves are relatively thick and oval in shape. The leaves are flexible, the color is relatively uniform, the hairs on the leaves are obvious, and they have different shapes depending on the hill.

Pu-erh tea features

The relationship between Pu-erh tea characteristics and environmental conditions:

1. Smelly.
 
Because tea is a loose multi-capillary structure, and contains terpenes and palmitic acid, it has the characteristics of adsorbing different odors (including floral fragrance). During the storage or transportation of tea, tea must not be stored with all odorous commodities (such as soap, cosmetics, medicinal materials, tobacco, chemical raw materials, etc.). The packaging materials or transportation tools used must be dry, hygienic and free of odor. Otherwise, the tea will be contaminated with odor, which will affect the aroma and taste of the tea, and will lose the value of tea drinking and suffer economic loss.
2. Hygroscopicity.
 
Tea is a loose multi-capillary structure. There are many small and large capillaries with different diameters from the surface to the inside of the tea, which penetrates the entire tea (referring to a single tea). At the same time, tea contains a large amount of hydrophilic pectin substances. Therefore, tea will absorb moisture as the humidity in the air increases, increasing the moisture content of the tea.
3. Oxidative.
 
Oxidative popularly known as aging. Non-enzymatic oxidation (ie, auto-oxidation) of tea polyphenols continues during storage. Although this oxidation is not as intense and rapid as enzymatic oxidation, the change over time is still significant. Its oxidation not only deepens the soup color, but also loses the freshness of the taste. In particular, the high water content of tea leaves accelerates the oxidation of tea leaves under the condition of high storage environment temperature.

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Xigui tea features

Xigui Pu-erh Tea is produced in the busy mountain of Xigui Village, Xigui Village, Linxiang District, Lincang City, Yunnan Province. The busy mountain is a part of Lincang big snow Mountain that extends eastward and closes to the Lancang River. At the foot of the mountain is the Guixi Ferry (originally the Galigudu).
 
1. Organic ecology.
 
Yunnan Province's provincial nature reserve "green pearls in southwestern Yunnan"-Lincang Big snow Mountain is in Bangdong, Lancang River flows through Bangdong, and the tea area of ​​Bangdong is mostly on the bank of Lancang River in the east of Big snow and in the south. Bangdong is likened to a giant, saying that he "has a big snowy mountain above his head and walks on the Lancang River." The good ecological environment gave birth to the organic famous local brand of Bangdong tea.
 
The tea soup brewed from Bangdong Ancient Tree Tea generally has a "connotation"-there will be very fine suspended matter in it, but there will be no floating matter like grease.
 
Second, bitter back to sweetness.
 
The mouth feels bitter, especially the fresh tea, but it melts quickly, followed by a lasting return to sweetness.
 
Third, the tea is strong.
 
Most of the old tree teas in Bangdong are strong and domineering. Among them, Xigui busylu tea is the representative, and only a few areas are sweet.
Fourth, the taste is full and pure and harmonious.
 
At the entrance of the tea soup, different parts of the mouth feel different information, but these feelings are just like a piece of music composed of a variety of instruments. Although the voices of the voices have different levels, they are comfortable and extremely harmonious.
 
The origin of Xigui Pu-erh Tea is produced in the ancient Luan Tea in Bangdong Township, Linxiang District, Lincang City, Yunnan Province. However, to this day, the fragrance of the tea has remained unchanged and the quality has not decreased. However, fewer and fewer people know the name. The "busy tea" is being replaced by "xigui tea". Why?
 
 
Xigui tea is rich in content and very resistant to foaming, high concentration of tea soup, thick flavor, sharp aroma, strong tea flavor but soft soup feeling, delicate waterway accompanied by strong return to sweetness and Shengjin, and long-lasting fragrance in the mouth.
Xigui tea belongs to the big leaf species of Bangdong. Because the local custom only picks spring tea and autumn tea every year, the tea tree is better protected and the tea quality is much better than other villages.
 
Xigui tea opens soup, the soup is light yellow and clear, the fragrance is fragrant at the mouth, no odor, and sweet;
 
After three bubbles, the sweetness is more obvious, the aroma is sharp, the cheeks and the bottom of the tongue are refreshed, the tongue surface feels slightly astringent, and it turns quickly;
Four to six bubbles, the aroma is like blue, the sugar candy is gradually showing, the water quality is more viscous.
 
After seven bubbles, the color of the soup is almost unchanged. It is thicker, better, still slightly astringent, with a deep throat and a long aftertaste.
 
After ten bubbles, the water gradually fades, the sweetness is slightly reduced, and the sweetness is good.

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