Introduction to Mao Jian tea
1, Introduction
Mao Jian tea belongs to the Guigang Qintang specialty, produced at an altitude of more than 1,100 meters in the western foot of the Pingtian Mountain, the tea plantation is in the cloudy mountains. Mao Jian shape is relatively straight and rounded and smooth, tea leaves are covered with white hair, tea leaves are covered with a layer of green, fragrant aroma far long, the taste of tea is very fresh, strong and sweet unique, brewed out of the color of the tea broth turquoise, the tea leaves open, slowly sink into the bottom of the cup, the tea leaves are uniform, tender green and smooth. Mao Jian tea is actually a variety of green tea. Mao Jian's color, aroma, taste and shape have a unique personality, its color is fresh, clean and free of impurities, its aroma is elegant and fresh, and its taste is fresh, mellow and sweet.
2, picture
Maojian tea edible treatments
1, scalded pot: in the tea need to be scalded with boiling water before brewing the pot, one can remove the pot inside the odor; then the hot pot to help evaporate the tea aroma. With the hot water in the pot using the rotary pouring method to infiltrate the tea cup, increase the temperature of the tea cup.
2, place the tea: Mao Jian tea in accordance with the ratio of 1:50 to put, that is, 1 gram of Mao Jian tea, 50 grams of water. Tea pots used for tea making are generally small in size, and the tea leaves should be loaded into the tea leaves, which can be handed to the guests to appreciate the appearance of the tea leaves, and then a teaspoon will be used to transfer the tea leaves into the tea pot, and the amount of tea will be one-third of the tea pot to the extent of the tea.
3. Warming the cup: Pour the hot water from the hot pot into the tea cup, and then warm the cup.
4, high flush: brewing tea needs to be high lift kettle, water from a high point of injection, so that the tea leaves in the pot tumbling, scattered, in order to more fully soak out the flavor of the tea, commonly known as high flush: the water injected into the cup of the body of the seven-tenths of a full, note that the temperature of the water when injecting the water temperature to reach 90 ° C in order to throw the tea so that the temperature of the water is 85 ° C. The water temperature of the tea can be reduced to 90 ° C, so that the temperature of the water can be increased by the tea. Xinyang Mao Jian on the water requirements are relatively high, the top water should be selected spring water followed by pooling of mountain water, hard water and alkali more water is not suitable for brewing Mao Jian tea, usually choose the mineral purified water in life is also good.
Maojian tea eating method practices
1, Maojian shrimp
Main ingredient: tea 5 grams, 200 grams of shrimp
Supplementary ingredients: 2 grams of dry starch, 1 gram of pepper, 1 gram of salt, 10 grams of yellow wine
1.1, fresh shrimp peeled and de-heading to take the shrimp. Shrimp to choose a larger head, otherwise the shrimp is too small to eat, haha.
1.2, from the back of the knife, cut into 1/3, and then pick out the back of the shrimp line.
1.3. Not only should you pick out the back shrimp threads, but also this black thread on the abdomen. I bought bigger shrimp and took out bigger shrimp.
1.4. Wash the shrimp with water again, then control the water and dry the surface with kitchen paper or a clean rag.
1.5. Add a pinch of salt and pepper.
1.6. Scratch and marinate for 10 minutes.
1.7. If the water comes out after marinating, control the water out, then add a little dry starch and mix well.
1.8, then pour a little oil and mix well, so that when the oil over the shrimp do not stick. Let it rest for 15 minutes to return to its elasticity.
1.9. Let it rest for another 15 minutes to return to its elasticity.
1.10. When the oil is 30 percent hot, pull the oil quickly to set the shrimp.
1.11, . Make a cup of Maojiao tea while handling the shrimp.
1.12, a little bit of oil in the pot, the soaked tea leaves fished out and squeezed, into the pot to fry.
1.13, strained oil shrimp standby.
1.14, the tea leaves stir-fried flavor into the shrimp, while hot cooking wine to fishy.
1.15, and then pour the tea water about 30 grams.
1.16, a little stir fry can be removed from the pot.
2, Mao Jian steamed fish
Raw materials: 1 perch, 10 grams of seasonal Mao Jian, 10 grams of ginger, 5 grams of cooking oil, 15 grams of soy sauce steamed fish.
2.1, Mao Jian with 80 degrees of water to wash the tea again into about 80 grams of water to soak for about 2 minutes, filter out the tea broth and let it cool.
2.2, sea bass cleaned up, front and back and fish belly put ginger slices, plus tea marinade for 10 minutes in the middle of the flip, time to drain the tea broth.
2.3, soak the tea leaves to stay.
2.4, steamer water into the fish, cover and steam for about 7 minutes, turn off the fire steam 1 minute, remove the steam out of the steam.
2.5, pick up the ginger on the fish, spread the tea leaves in step 3, pour hot oil, and then pour the steamed fish soy sauce that is ready.
Who can not eat Maojian tea, Maojian tea notes
1, who can not eat Maojian tea
1.1, liver patients avoid drinking, Maojian tea caffeine metabolized by the liver, drinking too much tea affects damage to liver function.
1.2, pregnant women and surgical patients should not drink, Mao Jian tea contains a substance that will prevent neovascularization.
1.3, stomach cold people should not drink, so as not to cause gastrointestinal discomfort.
2, Mao Jian tea for people
2.1, the general population can drink.
2.2, Mao Jian tea has astringent, anti-inflammatory, anti-inflammatory effect, can prevent intestinal infectious diseases. It has a good therapeutic effect on patients with intestinal diseases.
3, Mao Jian tea consumption taboos
3.1, avoid drinking after meals. Many people like to brew a cup of Mao Jian tea after meals, but the tea contains a lot of tannic acid, tannic acid can react with the iron in the food, generating new substances that are difficult to dissolve, so that the gastrointestinal mucosa can not be absorbed for a long time can lead to the body's lack of iron, and even induced anaemia. Should be half an hour after the meal and then drink tea.
3.2, avoid drinking on an empty stomach. Drink Xinyang Mao Jian on an empty stomach, especially strong tea, will inhibit the secretion of gastric juices and impede digestion, and even triggered by blurred vision, panic palpitations, gastrointestinal discomfort, such as dizziness, stomach pain, "drunken tea" phenomenon.
3.3, avoid drinking before bedtime. Mao Jian contains a lot of alkaloids will make the cerebral cortex excited, if you drink the Mao Jian before bedtime will be over-excited nerves, causing insomnia or aggravated neurasthenia and other symptoms.
3.4, drink after drinking, Mao Jian has a strong role in excitation of the nerve center, drunkenness after drinking strong tea will increase the burden on the heart. Drinking tea will also accelerate the diuretic effect, so that the toxic aldehyde in alcohol has not yet been decomposed from the kidneys, the kidneys have a greater *** sex and jeopardize health. Therefore, the heart and kidney disease or poor function of people, do not drink tea.
3.5, avoid drinking strong tea. The high content of polyphenols, alkaloids, and fluorine in Mao Jian strong tea will trigger a variety of physical discomfort symptoms, and even jeopardize health.
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