1, correct usage
Theoretically, Kuding tea has obvious medicinal value, which can dispel wind and clear heat, clear the head and relieve polydipsia. When people have symptoms such as headache, toothache and red eyes, they can drink some Kuding tea, which will have a good improvement effect. In addition, when talking about the efficacy, function and eating method of Kuding tea, the efficacy of Kuding tea also includes increasing myocardial blood supply, reducing blood lipid and improving atherosclerosis. This is closely related to the fact that Kuding tea contains a variety of amino acids, vitamins and trace elements that are beneficial to human body.
As for how to eat, the water for brewing bitter butyl must be boiled, and the water quality should be very good. Mineral water rich in trace elements can be used. Then there is the choice of tea set, which should be porcelain or pottery to ensure the taste of tea. There are also a few. Kuding tea has a strong taste, so it is not advisable to add too much to the water. Generally, when you drink Kuding tea, you can chew tea buds after its taste fades.
2. What is the effect?
Kuding tea contains more than 200 ingredients, such as Kuding tea saponin, amino acids, vitamin C, polyphenols, flavonoids, caffeine, protein and so on. The finished tea is fragrant first, then bitter, then sweet and then cool. It has many functions, such as clearing away heat and relieving summer heat, improving eyesight and intelligence, promoting fluid production to quench thirst, promoting diuresis and strengthening heart, moistening throat and relieving cough, lowering blood pressure and losing weight, inhibiting and preventing cancer, resisting aging and promoting blood circulation. Known as "health tea", "beauty tea", "slimming tea" and "longevity tea".
What effect does Kuding tea have? Mainly manifested in the obvious medicinal effect of Kuding tea, Chinese medicine believes that it has the functions of dispelling wind and clearing heat, clearing the head and removing polydipsia, and can be used to treat headache, toothache, red eyes, fever and polydipsia, dysentery and so on. Modern pharmacological research has proved that Kudingcha has the functions of reducing blood fat, increasing coronary blood flow, increasing myocardial blood supply and resisting atherosclerosis, and has a good preventive and therapeutic effect on dizziness, headache, chest tightness, fatigue and insomnia in patients with cardiovascular and cerebrovascular diseases, so it is favored by middle-aged and elderly people.
3. Which is better?
In fact, there are many plant sources of Ilex kudingcha, which can be roughly divided into three categories: one is Ilex, such as Ilex cornuta, Ilex macrophylla, Ilex kudingcha and so on; One is Oleaceae plants, such as Ligustrum lucidum, Ligustrum lucidum, Ligustrum lucidum, Fraxinus xingshanensis, Ligustrum lucidum and so on. The other is Berberidaceae, such as Mahonia angustifolia and Mahonia angustifolia. Ilex and Berberidaceae Kuding tea is bitter, Oleaceae Kuding tea is not bitter, but sweet.
Kuding tea is a kind of health drink, and its evaluation is different from that of ordinary tea. Whether it is resistant to brewing is the main thing. High-grade Kuding tea has a strong taste, bitter first and sweet later, tight and clean. Identification of Kuding tea usually goes through the following steps:
1, handle plate: after the tea samples are screened, shaken and collected, there is no broken debris. There are more tea in the middle, and the ones with heavier bones are better. It is advisable to cut the old leaf tea evenly.
2. Boiling soup: Weigh 3g of tea sample, taste the cup with 150ml and boil for 5min.
3. Smell the aroma: the aroma at the bottom of the leaves is not obvious and relatively dull. It is normal to smell hot and cold gas without peculiar smell, musty smell and burnt gas.
4, taste: bitter first and then sweet, bitter taste is acceptable and mellow, odorless is better. Sweet, just sweet, sweet is not strong, no sweet is better. After drinking, the mouth and throat feel mellow and sweet, and there is nothing bad. If the quality of sour, bitter, spicy and burnt products is not good enough, or even adulterated, it is necessary to re-inspect.
5, bubble resistance test: Kuding tea is resistant to brewing, and the taste is slowly released. /kloc-It is best to continue brewing for more than 0/0 times (5 minutes each time). The odor is removed quickly, and it is easy to become light and slightly worse.
6, look at the soup color: Kuding tea is yellow-green, clear, without turbidity or suspended matter.
7. Evaluation of leaf bottom: Indigo blue or dark blue, soft, without focal spots and debris is better.
8. Shelving of tea residue and soup: Kuding tea soaked in clean boiling water will not change its taste for 3 -5 days, and its taste will be the same as before. When the brewed tea leaves are poured until there are no water drops, the tea residue will not be moldy after 3 -5 days in the cup, and the tea fragrance will remain after boiling again.