Drinking tea is no substitute for drinking water.
Fluorine in tea is a trace element beneficial to human body in a suitable intake range, but excessive intake may lead to fluorosis. China Nutrition Society recommends that adults take fluoride 1.5mg-3mg daily. Therefore, it is more appropriate to drink 4 cups of tea and 4 cups of water instead of tea.
Black tea becomes turbid after cooling, which is a good tea.
Black tea turns cloudy after cooling, which means it is good tea. Many people will find such a phenomenon when drinking black tea: the tea soup will become turbid after it is cold. This is because tea contains tea polyphenols, and some tea polyphenols will be converted into theaflavins, theaflavins and theabrownins when black tea is fermented. Caffeine and both of them are in a free state at high temperature, but with the decrease of temperature, they will form an association complex through association, and show colloidal characteristics, which makes the tea soup turn from clear to turbid, resulting in the phenomenon of "cold turbidity". This is related to the freshness and strength of black tea. The stronger the freshness of black tea, the more obvious the phenomenon of muddy after cooling.
Scented tea is not the more flowers, the better.
Scented tea is not the more flowers, the better. After all, it is tea, not flowers. Good quality jasmine tea generally contains less flowers, only smells the flowers, but does not see the flowers dry. There are no flowers when osmanthus tea is fragrant, and flowers and tea are mixed together. Some scented teas contain a lot of flowers, most of which are mixed with scented teas, and sometimes they are mixed with flowers according to the needs of consumers. The last step of scenting scented tea is picking. Nowadays, most of the petals are removed by machine winnowing. If there are many petals, it means the picking is not clean.
The fresher the tea, the better.
New tea refers to tea that has been picked for less than a month. This kind of tea has good shape, color and taste, and it is really a pleasure to drink. Drink less new tea and avoid drinking new tea that has been stored for less than half a month.
Matcha is not green tea.
Matcha is different from ordinary green tea, but it is also a kind of green tea. Matcha belongs to pure natural steamed superfine powder green tea, which is a pure natural steamed superfine powder with a mesh of more than 200 after the tender leaves of tea trees are de-enzymed by high-temperature steam and treated by special technology, so as to keep the original natural green and nutrition of tea leaves to the maximum extent.
Green tea is not matcha.
Matcha is different from ordinary green tea powder and is not ordinary broken tea. Matcha powder is made of high-quality fresh green tea through steaming, stone grinding, superfine grinding and low-temperature drying. Moreover, matcha requires high quality of raw materials, requiring the use of tea with high content of aromatic acid, protein and chlorophyll, and low content of caffeine in raw materials. The raw materials of green tea powder are basically ordinary fried green, and then the green tea is simply crushed into green tea powder by instant crushing method.
All teas are suitable for brewing in a teapot.
Not all tea is suitable for soaking in a teapot. Yixing teapot is the most famous. Yixing teapot tea has no real fragrance of tea and soup, and can keep the color, fragrance and taste of tea for a long time. So many people think teapot is the best. In fact, teapots are only suitable for making black tea and oolong tea. If you use it to brew green tea and scented tea, the effect is not good. What kind of tea to make and what kind of tea set to choose are all particular. Not all teas are suitable for teapots.
Old iron needs to be re-dried regularly.
Some tea lovers believe that the aged Tieguanyin must be retrained regularly with high-quality fireworks before it can be stored. However, if the aged tea goes off many times, the tea will carbonize, and the tea taste is thin and empty, which is not the real taste of the old oolong. If the aged tea is properly preserved, there is no need to replant it.