Clear tea refers to both green tea and green tea.

The main varieties of green tea: Anxi Tieguanyin, Phoenix Daffodil, Oriental Beauty, Red Water Oolong, Oolong Tea, Red Oolong, Oolong Black Tea.

Green tea main varieties: Xihu Longjing, Emei snow buds, Lanxin Bird's Tongue, Huiming Tea, Dongting Biluochun, Rizhao Green Tea, Huangshan Maofeng, Liu An Gua Pian, Xinyang Mao Jian, Dog Brain Tribute Tea, Yunwu Mao Jian, Zenghou Silver Sword, Dawu Green Tea, Pingshui Pearl Tea, Baohong Tea, Shangrao White Eyebrows, Pathfinder Tea, Emei Bamboo Leaf Green, Emei Chunyue, Hanjia Liu's Tea, Nan'an Shiting Green, Mont Blanc tea, Liping Bird's Tongue, Anji white slice, Nanjing rain tea, double-dragon silver needle, Taiping Monkey Kui, Mount Lu Yunwu, Anhua pine needles.

In the supermarket is easy to buy: Anxi Tieguanyin, Oolong tea, West Lake Longjing, Dongting Biluochun, Huangshan Maofeng, Liu'an Guaipian, Xinyang Mao Jian and so on.

About Qingcha

Effective role

Qingcha, refers to tea in general.

Tea is sweet, bitter and slightly cold in nature, and is a traditional natural health drink in China. People have found that tea contains more than 500 kinds of chemical components, the main components of which are caffeine, tea polyphenols, proteins, amino acids, sugars, vitamins, lipids, organic acids and other organic compounds, but also contains potassium, sodium, magnesium, copper and other 28 kinds of inorganic nutrients, a variety of chemical compositions between the combination of the proportions are very coordinated.

The role of tea: moderate drinking of tea on the human body has a certain health care role, it can raise the spirit, fatigue, digestion, anti-inflammatory sterilization, prevention and treatment of intestinal infectious diseases, can prevent heat, quench the thirst for fluids.

Production process

The production of green tea is characterized by the production of green, that is, the tea leaves are hand-screened and shaken, so that the edge of the leaf and the edge of the other leaves collide with each other and the moldy oxidation, so there is a heart of the tea green, the edge of the tea leaves red characteristics. So the green tea is also known as "green leaves with red edges". When doing green moderate, immediately with the pan frying method of killing the green, quickly inhibit the moldy oxidation of tea, the formation of the unique quality characteristics of the greening. After the greening, the tea leaves need to be kneaded and twisted to make the tea leaves shrink into strips.

Selecting this kind of tea should be fat, firm and heavy in shape, most of the leaves are spiral, the edges of the tea leaves have vermilion serrations, while the leaves are dark green, dark and shiny, with the fragrance of orchids.

Brewing and Drinking

The method of brewing green tea is to open the tea with 100 degrees of water temperature, and then brew the tea 5 times with 98 degrees of water temperature, but the last brewing is better to use 95 degrees of water temperature. The first brew takes 5 seconds, the second 5 seconds, the third 10 seconds, the fourth 20 seconds and the fifth 1 minute.

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