Plum is a nearly ripe fruit of plum (Sieb). )Sieb.et Zucc。 Deciduous arbor plant of Rosaceae.
[Plant Morphology] A small deciduous tree or shrub. Leaves alternate; Stipules 1 pair, caducous; Leaf blade is broadly ovoid or ovoid, 6-8 cm long and 3-4.5 cm wide, and the apex is caudally acuminate. Flowers are solitary or 2 in clusters, the first leaf is open, white or red, and the pedicel is very short; Calyx 5; Ovary densely pilose. Drupe is spherical and yellow when it matures.
[medicinal properties] oblate or irregular spherical, with a diameter of 1.5 ~ 3 cm. The surface is brown-black to black-black, with uneven shrinkage and an obvious round navel at one end. The fruit is soft and easy to peel. The stone is hard, oval, brownish yellow, with uneven surface, reticular structure and light yellow core. It tastes very sour.
【 Efficacy 】 Stop diarrhea and dysentery, relieve cough and phlegm, promote fluid production and stop bleeding.
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black tea
introduce
Black tea is fermented on the basis of green tea It is made from suitable tea bud leaves by typical technological processes such as withering, rolling (cutting), fermentation and drying. Black tea is named for its dry brown color and red tea soup.
Black tea belongs to fermented tea, and its basic technological process is withering, rolling, fermentation and drying. There are many kinds of black tea in China, including Kung Fu black tea and small black tea unique to China, as well as broken black tea similar to Indian and Sri Lankan.
Black tea is fermented tea, which is refined by typical processes such as withering, rolling, fermentation and drying with suitable tea leaves as raw materials. Black tea is named for its dry brown color and red tea soup. Black tea is called "black tea" when it is created. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols took place, and the chemical components in fresh leaves changed greatly. Tea polyphenols decreased by more than 90%, resulting in new components such as theaflavins and thearubigins. Compared with fresh leaves, the aroma substances increased obviously. Therefore, black tea has the characteristics of black tea, red soup, red leaves and glycol. Qimen Black Tea is the most famous black tea in China and the second largest tea in China. Its export volume accounts for about 50% of China's total tea production, and its customers are located in more than 60 countries and regions. Among them, Egypt, Sudan, Lebanon, Syria, Iraq, Pakistan, Britain and Ireland, Canada, Chile, Germany, the Netherlands and Eastern European countries have the largest sales.
kind
First, Qimen Kung Fu
Qimen Gongfu black tea is a treasure in China traditional Gongfu black tea, and its production history is over 100 years. Mainly produced in Qimen County, Anhui Province, with a small amount of production in Shitai, Dongzhi, yi county, Guichi and other counties around. The annual output is about 50 thousand tons. Qi Hong Kung Fu is famous for its exquisite appearance, bright colors and rich aroma, and enjoys a high reputation at home and abroad.
Qi Hong congou tea is compact and beautiful, with good seedlings and dark gray color, commonly known as "Baoguang". Its inherent aroma is rich and long, like honey, and contains orchid flowers. The soup is bright red in color, mellow in taste, meaningful in aftertaste, and tender, smooth and bright at the bottom of leaves. Qimen black tea is of high quality and is known as "the best in the group", which is inseparable from the superior natural ecological environment conditions in Qimen area. It accounts for about 65% of the total area of tea gardens in the county. These tea gardens have fertile land, high humus content, large temperature difference between morning and evening, frequent fog and short sunshine time, which constitute the natural environment for the growth of tea trees and lead to special aroma and strong "Qi Hong" taste.
B, Dianhong Kung Fu
Dianhong congou tea, a kind of congou tea with big leaves, is mainly produced in Lincang and Baoshan, Yunnan. As a rising star of China congou tea, it is famous for its plump and compact appearance, exposed golden hair and rich flavor. The appearance of Dianhong Kung Fu is compact, plump and majestic. The color of dry tea is moist and golden, the soup is bright and translucent, the aroma is fresh and long, and the taste is strong and refreshing. Red and tender leaves, unique to China, are world-famous Kung Fu black tea.
Due to the different harvest time, the quality of Dianhong Gongfu also has seasonal differences. Generally, spring tea is better than summer and autumn tea. Spring tea strips are fat, with heavy bones, good cleanliness and tender and even leaves. Summer tea is in the rainy season, with fast growth of buds and leaves and long internodes. Although the buds are exposed, the clarity is low and the leaves are slightly hard and miscellaneous. Autumn tea is in a dry and cool season, and the growth and metabolism of tea trees are weakened. The finished tea is lighter in bone, lower in purity and less tender than tea in spring and summer. One of its quality characteristics is the appearance of Yunnan red kungfu velvet. Its milli-color can be divided into light yellow, chrysanthemum yellow and golden yellow. The congou teas in Fengqing, Yunxian and Changning are mostly chrysanthemum yellow, while those in Menghai, Shuangkang, Lincang and Puwen are mostly golden yellow. In the same tea garden, the milli-color collected in spring is generally pale, mostly light yellow, the milli-color of summer tea is mostly chrysanthemum yellow, and the autumn tea is mostly golden yellow.
Dianhong Kung Fu has a strong fragrance. The tea in Yunxian, Fengqing and Changning in western Yunnan has a good aroma, especially the congou tea produced in some areas of Yunxian has a long and rich aroma. Kung fu tea in southern Yunnan tea area has a strong taste and strong irritation, while that in western Yunnan tea area is mellow and slightly less irritating, but the aftertaste is fresh and refreshing.
C and fu
Hong Min Kung Fu Tea is the general name of Zheng He Kung Fu Tea, Tan Yang Kung Fu Tea and Berlin Kung Fu Tea, all of which are Fujian specialties. The origin, variety, quality and style of the three kinds of congou tea are different, but each has its own consumers, and Sheng Xing is enduring for a hundred years.
Politics and time
Zheng He's Kung Fu can be divided into two types: big tea and small tea. The big tea is Zhenghe Dabai tea, which is the top grade of the three great kungfu teas in Minhong. The shape is compact, the appearance is fat and dense, the color is dark, the soup is red, the aroma is fresh and the taste is strong, and the leaves are fat and red. Small tea takes lobular seeds as raw materials, with thin and tight strings, which smells like Qi Hong, but it doesn't last long. The soup is slightly shallow, with mellow taste and even red leaves. Politics and Kung Fu take big tea as the main body, publicize its advantages of rich fragrance, and properly combine small tea with high fragrance, so senior politics and Kung Fu are particularly well-balanced, revealing their feelings and overflowing with fragrance. A hundred years of politics, hard struggle, once it came out, became famous. /kloc-in the middle of 0/9th century, the output reached more than 10,000 tons. After the war, the tea garden was deserted, and the output by 1949 was only over 900 tons. Since then, efforts have been made to restore the traditional quality style, and the output and quality have rebounded. After the 1960s, due to the restructuring of green tea, only a small amount of production was maintained, with an annual output of about 800 tons.
E, Tan Yang Kung Fu
Tan Yang Kung Fu is widely distributed, mainly in Fuan, camel hair, Shouning, Zhouning, Xiapu and northern Pingnan.
Tan Yang Kung Fu is slender and uniform in appearance, with white hair, black and shiny color, fresh and sweet taste, bright and golden soup color and even and smooth leaves. Among them, the congou tea produced in Tan Yang, Shouning and Zhouning mountainous areas is mellow in taste and relatively fat in strips. The congou tea produced in Xiapu area, which faces the sea in the southeast, has bright colors and beautiful strips.
F, Bai Lin Kung Fu
Black tea is called "black tea" when it is created. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols took place, and the chemical components in fresh leaves changed greatly. Tea polyphenols decreased by more than 90%, resulting in new components such as theaflavins and thearubigins. Compared with fresh leaves, the aroma substances increased obviously. Therefore, black tea has the characteristics of black tea, red soup, red leaves and glycol.
The main varieties of China black tea are: Qi Hong-produced in Qimen, Zhide and Fuliang, Anhui; Dianhong-produced in Fohai, Shunning and other places in Yunnan; Huohong-produced in Lu 'an, Huoshan and other places in Anhui; Su Hong-produced in Yixing, Jiangsu; Yue Hong-produced in Anhua, Xinhua, Taoyuan and other places in Hunan; Chuanhong-produced in Yibin, Gaoxian and other places in Sichuan; Wu Hong-produced in Guangdong Yingde and other places. Among them, Qimen black tea is the most famous.
There are many varieties of black tea in the world, and the producing areas are also very wide. Besides China, Indian and Sri Lankan also produce similar broken black tea. Kung fu black tea is a unique variety of black tea in China and a traditional export commodity in China. The four famous teas in the world are Qimen Black Tea, Assam Black Tea, Darjeeling Black Tea and Ceylon Plateau Black Tea.
The world's three largest black teas
Qimen Black Tea Qimen China
Darjeeling black tea in India
Upa Uva Sri Lanka
Do women drink black tea?
The American Heart Association once concluded that black tea is "one of the drinks rich in flavonoids, which can eliminate free radicals, have anti-acidification effect and reduce the incidence of myocardial infarction". The results show that a cup of black tea can even play a stronger anti-acidification role than garlic, broccoli, carrots and Chinese cabbage for specific free radicals.
The drinking method of acid-resistant black tea is to drink 2 ~ 3 cups of black tea every day. Selenium, vitamins c, e, a, etc. They are all anti-acidification substances, and black tea will be more effective if eaten with foods rich in these substances. Drinking black tea with vegetables, fruits, butter, milk and eggs at the same time is called a healthy and reasonable eating habit. But at the same time, we should also pay attention to avoid eating too much calories and sugar.
Black tea also has various antibacterial effects to prevent colds. Flavonoids in black tea have antibacterial effects such as killing poisonous bacteria in food and making influenza virus infectious. In addition to preventing colds, some people gargle with black tea when a cold causes a sore throat.
Pu 'er, which has been popular for a while but has been heated by the market, is the first choice for many women to drink tea. Drinking warms the stomach, and a scent of tea evaporates from the human body. Moreover, this kind of tea has obvious weight loss effect, and it is said to be very effective for women's stomachs. No wonder it is so popular, but how many women want to achieve that effect! Manager Dou told me that most Pu 'er on the market now are fake, especially Pu 'er under the banner of limited edition. So when you buy, you must look for Pu 'er from Dachangzi. Of course, the longer the year, the more expensive it is. The price of a plate is also 1000 yuan to more than 3000 yuan, and the collector's edition is incalculable.
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