Yamingju

Minghuaxuan

Ming míng

1. The buds of tea trees.

4. tea: fragrant ~. Thirst for juice.

Two.

What is "Ming"? Many dictionaries list two explanations. One is the general name of tea, so there are words such as "tasting tea" and "fragrant tea". Secondly, explain the meaning of "Ming" in detail, and choose to list it as follows:

Lu Yu's Book of Tea: "One says tea, two says tea, three says tea, four says tea and five says tea."

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Ci Yuan: The late taker of tea.

"Chinese word sea": it is the old leaf of tea, that is, coarse tea.

A Chinese Dictionary: A term refers to tea picked late.

Kangxi Dictionary: Late tea taker.

Smell: bitter, sweet, slightly cold and nontoxic.

Indications: 1, red and white dysentery. Stir-fried with a catty of good tea, pound it for thought, and decoct it for one or two bowls. Those who have suffered from dysentery for a long time should also take this. Another prescription: red dysentery is decocted with honey water. White dysentery is decocted with natural ginger juice with skin and water. One side: tea and vinegar are fried, while hot service lasts.

2, blood in the stool, urgency and then weight. Use half a catty of fine tea to grind the powder, add 100 herbs to fry for five times, and take two yuan each time, and send rice soup. Take it twice a day.

3, postpartum constipation. Use onion saliva to adjust the tea powder, but do not take rhubarb.

4, low back pain is difficult to turn. Decoct tea five times, add vinegar two times, and take it at one time.

5, scrotum sores. Wash the affected area with licorice soup first, and then apply it with tea powder.

6, the feet are wet and rotten, and the tea leaves are chewed and applied.

7, urinary sores. Mix the tea powder with raw oil and apply it.

8. Cough. There are one or two pieces of good tea powder and one or two pieces of white muscardine silkworm, which are grinded into powder, soaked in boiling water for a small bowl of drinking clothes, and then soaked in water for another time.

9. Hey, Gu Tongmeng. "Shuo Wen Jie Zi": Meng, the grass shoots, from the grass to the sound. & Quot often shoots, sprouts, and sounds from grass teeth. The original meaning of tea and sprout refers to the tender buds of vegetation. The buds of tea trees can certainly be called tea leaves. Later, Ming, Meng and Bud were divided into two parts, with Ming specifically referring to tea (tea) buds. Therefore, when Xu Xuan revised Shuo Wen Jie Zi, he added: Ming, tea buds also. From grass to fame. When did tea evolve from the bud of vegetation and specifically refer to tea bud? The old title was written by Han Dong Fangshuo, and Zhang Hua in Jin noted that "The Tales of Wonders" contained: Yu Hong from Yuyao went to the mountains to pick tea, and Er Ya from Guo Pu in Jin, and the bitter tea was noted: tea was taken early, and tea was taken late, or as soon as it was said, bitter tea was named by Shu people. Before the Tang Dynasty, tea was often cooked with raw soup. Therefore, the old leaves of the previous year were picked in early February, and the new tea of that year was picked in March and April, so the opposite of late picking was tea. Tea refers to tea buds, when in the Han and Jin Dynasties. Tea refers to tea buds and further refers to tea, which is still in use today.

There are many ways to classify scented tea, which can be classified according to different standards. Here are two common classifications.

First, it is classified according to its historical analysis. Generally speaking, it can be divided into three types: one is traditional famous tea, such as West Lake Longjing, Dongting Biluochun, Huangshan Mao Feng, Lushan Yunwu, Taiping Monkey Kui, Xinyang Maojian, Lu 'an Guapian and Anxi Tieguanyin; The other is to restore the famous historical tea. There have been such famous teas in history, but they have not been continuously produced or have been lost. After research and innovation, the original tea names have been restored, such as Xiushou Songluo, Yongqing Huoqing, Jingting Green Snow, mengding ganlu and Zhuxueya. There is also a new famous tea, such as Nanjing Yuhua Tea, Wuxi Haocha, Linhai Panhao, Gandao Yuye, Gao Qiao Yinfeng, Anhua Songzhen, Emei Mao Feng and Huang Jingui.

Second, tea is classified according to the degree of fermentation. Generally, it can be divided into green tea, black tea, oolong tea, white tea, yellow tea, black tea and reprocessed tea.

First, green tea:

Also known as non-fermented tea. It is made from suitable new tea shoots by typical processes such as enzyme fixation, rolling and drying. According to the different drying and deactivating methods, it is generally divided into stir-frying, baking, sun-drying and steaming green tea. Green tea has the characteristics of "clear soup and green leaves, strong taste convergence". Green tea is the earliest tea in history, more than 3,000 years ago, and it is also the largest tea in China. The producing areas are mainly distributed in Zhejiang, Anhui, Jiangxi and other provinces.

Representative teas are West Lake Longjing, Xinyang Maojian Tea, Biluochun Tea, Huangshan Tea, Mao Feng Tea and Lushan Tea.

Second, black tea:

Also known as fermented tea. It is made from the new tea bud leaves which are suitable for making this product, and refined by typical technological processes such as withering, rolling, fermentation and drying. Its soup color is mainly red, so it is named. Black tea can be divided into race black tea, kung fu black tea and red broken tea, which is the second largest tea in China.

The representative teas are Dianhong, Yixing Black Tea and Qimen Black Tea:

Third, oolong tea:

Also known as green tea, semi-fermented tea. It is a unique tea category among several major teas in China. Oolong tea combines the preparation methods of green tea and black tea, and its quality is between that of green tea and black tea. It not only has the strong flavor of black tea, but also has the fragrance of green tea and the reputation of green leaves with red edges. The pharmacological effects of oolong tea are manifested in decomposing fat, losing weight and bodybuilding. In Japan, it is called beauty tea and bodybuilding tea.

Representative teas are Wenshan Baozhong Tea, Anxi Tieguanyin Tea, Frozen Top Oolong Tea and Wuyi Dahongpao.

4. White tea: It belongs to slightly fermented tea and is a special treasure in Chinese tea. Because its finished tea is mostly bud head, full of white hair, as silver as snow, it is named.

The main producing areas are Jianyang, Fuding, Zhenghe, Songxi and other counties in Fujian Province (with a small amount of production in Taiwan Province Province). The production technology of white tea is generally divided into two processes: withering and drying, and the key is withering. The characteristics of white tea preparation method are that it does not destroy the activity of enzyme, nor promote oxidation, and it keeps the fragrance and tastes fresh and refreshing.

The main varieties are Bai Mudan and Baihao Silver Needle.

Five, yellow tea:

It is found from the fried green tea that the leaf color turns yellow due to insufficient or untimely drying after fixation and twisting, so a new category-yellow tea is produced.

Yellow tea belongs to fermented tea, and the production of yellow tea is similar to that of green tea, but the difference is that there is one more stuffy pile process. This stuffy pile process is the main feature of yellow tea making method, and it is also the basic difference between it and green tea.

Yellow tea can be divided into three categories according to the tenderness of fresh leaves and the size of bud leaves: yellow bud tea, yellow small tea and yellow big tea.

Representative teas are Junshan Yinzhen, Mengding Huangya and Huoshan Huangya:

Six, black tea:

It is a unique tea with a long history of production in China. In the process of processing, fresh leaves turn black by pile fermentation, so it is called black tea. Black tea can be brewed directly or pressed into pressed tea (such as various brick teas). Mainly produced in Hunan, Hubei, Sichuan, Yunnan and Guangxi provinces and autonomous regions. Because it is mainly sold to frontier areas, pressed tea made of black tea is also called edge-selling tea.

The representative tea is Pu 'er tea:

Seven, reprocessed tea:

The products made from the raw materials of basic teas-green tea, black tea, oolong tea, white tea, yellow tea and black tea are called reprocessed tea. It includes scented tea, pressed tea, extracted tea, fruity tea and medicinal health tea, which have different tastes and functions respectively.

Representative tea: scented tea includes jasmine tea and Zhulan scented tea; Compacted tea includes Tuo tea and Liubao tea; Instant tea has Luyuan brand instant tea. ...> >

A good encyclopedia of the names of scented tea shops. Every name has a story behind it. The most important thing is that it conforms to the positioning of your shop and the meaning you want to express.

The name of a nice scented tea shop is more beautiful than bloom Pinellia.

Nice scented tea shop Mingmingxuan

Ask for the name of a kind of tea, which is artistic and pleasant to hear. Is it ok? Bitan Piaoxue is a kind of scented tea. It is produced in Emei Mountain, Sichuan Province. The flower picking time is in the sunny afternoon. Pick the crystal white buds that are in bud, and choose the flowers before opening, so that the tea leaves can grab the fragrance while fresh, and then make them carefully by hand. Flowers, beautiful in color and shape, dare to show in front of tea customers. Look at the leaves like a magpie's mouth, shaped like a willow, the soup is turquoise, and the leaves are clear. There is a little white snow on the water, and the colors are contrasting, elegant and moderate. This tea is not only pure and delicious, but I think it is still ornamental.

Bitan Piaoxue got its name: Professor Huang Chunyao, a famous painter of calligraphy and painting, wrote a poem after drinking this tea: "Born beautiful, budding before dawn, fragrant into the bones, making flowers, and the leaves and soup are all good, and Xugong tea has sprung up everywhere." What is the name of this tea? The young painter Deng Daikun's Tibetan poem is: "Picking up the Maojian in Biling, Picking up the Qingquan at the bottom of the pool, flitting, flitting, what am I like, and Xuemei scattered in the world."

Bi-the color of tea; Tan-tea bowl; Floating-petals floating on the water, full of fragrance; Snow-white jasmine. The color is fresh and bright green, with white petals floating on it, and the fragrance of tea and flowers is faint, but it stays between the lips and teeth for a long time.

What kind of tea is delicious and elegant?

Help me get a nice tea name-Qingqin Tea House.

How about taking a nice tea name with Lycium barbarum and jasmine?

How can tea have such a nice name? Biluochun belongs to green tea, and it is also called "Biluochun in Dongting" because it is produced in Dongting mountain area of Wuxian County, Jiangsu Province. Dongting Mountain is divided into east and west, and Dongting East Mountain is a peninsula surrounded by water on three sides. Dongting Xishan is an island on Taihu Lake. Dongting Mountain in the east and west are intercropped with fruit and tea. Here, Taihu Lake is clear and misty. Tea trees and fruit trees such as Paiba, Orange and Myrica rubra are interlaced, with branches and leaves connected and roots and veins connected; The sparse sunshine from the branches and leaves of fruit trees is saturated with the fragrance of flowers and fruits. It's really: "When you enter the mountains, you can fly everywhere, and Biluochun is fragrant and drunk." Biluochun, formerly known as "Scaring people's fragrance", has been a treasure in tea since ancient times, and it is said that it has a history of more than 1,300 years. According to "The Continuation of Liunan" written by Wang Yingkui of Qing Dynasty, there are several wild teas produced in the stone wall of Biluofeng in Dongshan, Dongting, and the local people go to pick them with bamboo baskets for drinking every year. Once, because of its many leaves, the basket was hard to store, and because it was placed in the bosom, the tea was hot and the strange fragrance suddenly appeared, and the tea pickers exclaimed that it was "frightening and fragrant." In the thirty-eighth year of Emperor Kangxi in Qing Dynasty (AD 1699), Emperor Kangxi made a southern tour to Taihu Lake, and the governor presented it with tea. Emperor Kangxi thought the name was too vulgar and renamed it "Biluochun". Legend of the Origin of Biluochun Long ago, there lived a beautiful girl named Biluo on the West Dongting Mountain. The girl has a clear and mellow voice and likes singing very much. Her singing is like a fountain, which brings joy to everyone and everyone loves her very much. There is a young man named A Xiang in the East Dongting Mountain across the water from the West Dongting Mountain. A Xiang often heard the beautiful and moving singing of Miss Biluo when he was fishing and passing by the West Dongting Mountain, and often saw her netting by the lake, and he fell in love with her deeply. At this time, a dragon appeared in Taihu Lake. It took a fancy to Biluo's beauty and asked Biluo to be his wife. If it didn't promise, it would commit crimes and make people in Taihu Lake restless. Xiang made up his mind to kill the dragon. Holding a harpoon, he dived to the bottom of the lake and fought fiercely with the dragon. Finally, A Xiang killed the dragon, but he fainted because of excessive bleeding. After the villagers carried Axiang home, Axiang's condition deteriorated day by day, and Biluo girl was very sad. In order to save Xiang, she traveled all over the Dongting and looked for herbs everywhere. One day, Biluo found a small tea tree growing very well. In the cold season of early spring, young trees have many buds. She loves this little tea tree very much and waters it every day to keep it from freezing. A few days after the Qingming Festival, the young trees spread their first tender leaves. At this time, A Xiang was in danger. The girl came to the tea tree with tears and saw the green tea, praying: tea, tea, I have worked so hard for you. Please save my brother A Xiang. If I can save A Xiang, I am willing to give my life! The girl picked a few buds, soaked them in boiling water and sent them to Ah Xiang's mouth. A mellow and refreshing aroma has been seeping into A Xiang's heart and spleen. A Xiang, who was originally out of water and rice, felt refreshed, drank all the tea in one breath, and then stretched his legs and reached out, regaining his vitality. The girl was very happy when she saw Ah Xiang well. She picked all the leaves on the small tea tree, wrapped them in a piece of tissue paper and put them on her chest to let the hot air in her body warm the tender tea leaves. Then take it out and gently rub it in your hand and make tea for Xiang. After drinking this tea, Xiang recovered completely. However, Miss Biluo languished day by day. It turns out that the girl's vitality is all condensed on the young leaves. After the young leaves were made into tea by Xiang, the girl's vitality could never be recovered. The girl died with a happy smile, and A Xiang was heartbroken. He buried her at the top of Dongting Mountain. Since then, the tea trees here have always grown better than those in other places. In order to commemorate this beautiful and kind girl, the villagers named this precious tea "Biluochun". "Biluochun" is green in color, shaped like a spiral and produced in early spring. The shape of the rope is slender, the hair is all over, and the white hair is hidden; After making tea, the color is light green and bright, the taste is fragrant and rich, and it has a sweet feeling after drinking. People praised this tea: "copper wire strip, spiral, hairy all over, floral and fruity, fresh and refreshing." Biluochun tea, because of its delicacy, is also different from other famous teas in brewing and tasting. Generally, tea is put first. After flushing. Biluochun can't be brewed with water. You can't cover it tightly, but pour boiling water into the cup first, and then put in the tea; After three or four minutes, the buds and leaves stretched out one after another, and the tea color was rich, and the smell was fragrant and mouth-watering. References: China Culture Network.

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