1, fall oolong tea quality is only second to spring oolong tea. Oolong tea category many to tea tree varieties and points, there are Tieguanyin, Qilan, Meizhan, Narcissus, peach kernel, hairy crab and so on. Green tea, also known as oolong tea, between black tea, green tea, not cold, not hot, suitable for the fall climate, often drink can moisturize the skin, benefit the lungs, the production of fluids, moistening the throat, there are benefits of removing residual heat in the body.

2, chrysanthemum tea, chrysanthemum tea is the best choice, can play the effect of clearing lungs and removing fire. Autumn is the season of chrysanthemum harvest, in the fall not only can drink fresh and delicious chrysanthemum tea, chrysanthemum tea can also nourish the yin of the liver and kidney, clearing the liver and eyesight, treatment of headache and eye pain and eye symptoms. Chrysanthemum is rich in vitamin A, which is an important substance to protect the health of the eyes, and is also a good medicine for treating many eye diseases in traditional Chinese medicine. People who often feel dry eyes, especially those who often use the computer, can drink more chrysanthemum tea.

3, rosemary tea, rosemary smell fragrant, fragrant, tea to drink, tea color green, taste pure. Drinking rosemary tea can resist computer radiation, enhance memory, eliminate bloating, reduce cholesterol, promote blood circulation, inhibit obesity, and can improve the phenomenon of hair loss, but also expectorant, anti-infectious, antiseptic effect. Rosemary can be brewed with rose, verbena, lemongrass, chamomile, peppermint, jasmine and so on.

4, jasmine, to the fall, it is easy to produce sad emotions, pessimism, despair, depression and so on. Affected by the sadness of autumn, there is often a loss of appetite, sleep quality decline. This time to drink a cup of jasmine tea, suddenly feel relaxed and happy, both to stabilize the mood and can relieve depression. As jasmine tea in the process of processing the internal occurrence of certain physical and chemical effects, some polyphenols in the tea and tea tannins in the hot and humid conditions, the decomposition of insoluble proteins, degradation into amino acids, weakening the astringency of the green tea, so that the taste is more fresh, mellow, more palatable.