Q: Does light baking of tea more likely to cause bitterness in the mouth?

A: Yes. Relatively speaking, the heavier the baking fire, the higher the post-oxidation degree of tea polyphenols, the lower the alkaloid content and the lighter the bitterness of tea.

Q: What is the important difference in taste between organic tea and ordinary tea?

A: The difference in taste between organic tea and ordinary tea is very subtle. Organic tea of the same origin and grade will be more mellow, sweeter, more resistant to soaking and storage than ordinary tea.

Q: What are the characteristics of aged rock tea worth collecting? What's the best taste?

A: The aged rock tea worth collecting should generally be good in mountain field, properly processed and dry enough. The taste should be mellow, with high fermentation and sufficient firepower.

Q: Can it bring a strong feeling? Rock bone? What substance in tea causes the feeling of tea?

A: Can it bring strength? Rock bone? Our tea is because of the high content and harmonious proportion of various substances contained in tea.

Q: Is it easier to get drunk by drinking more than one kind of tea at the same time?

A: No, tea drunkenness is the reaction of tea drinkers to excessive intake of tea. Whether you are drunk or not is mainly related to the sensitivity of tea drinkers and the total amount of effective components in tea drinking.

Q: What is the foam in the rock tea soup? I drank it. Is there a problem?

A: The foam in rock tea soup is the same as that in tea, and it is drinkable. Foam is mainly caused by the shape of rock tea and alkaloids contained in tea when brewed in boiling water. If dust is attached to the surface of tea leaves, it will be attached to the foam when brewing, so the foam brewed will generally be scraped off and is not suitable for drinking.

Q: How can you tell that green tea is added to raw tea?

A: Generally speaking, if you add green tea, the tea will look very soft. It tastes sweet, but it lacks the charm and tea taste of Pu 'er. In addition, it is easy to see from the tea bottom that the tea bottom of green tea is very different from Pu 'er tea.

Q: New tea will be on the market soon. I want to ask whether the fresher the tea, the better.

A: The so-called new tea refers to the first batch of fresh leaves picked from tea trees in the spring of that year. In order to be fresh and tender, some tea farmers began to pick tea before Tomb-Sweeping Day. This kind of tea is called Qian Ming tea; Tea picked before the rainy season. This is called tea before rain. Some consumers take pleasure in tasting new tea and rush to buy new tea. Actually? The fresher the tea, the better? This view is a misunderstanding. Not all tea leaves are as fresh as possible, even green tea doesn't need to be fresh enough to be picked and drunk. For green tea that is too fresh. Contains substances that have adverse effects on the body. Such as polyphenols, alcohols, aldehydes, etc., have not been completely oxidized, and drinking too much is easy to damage the stomach. So ... it's better to drink it after half a month.

Q: When can the earliest rock tea spring tea be picked? Will these teas taste weaker?

A: The earliest spring tea of rock tea mainly depends on the variety and climate. The earliest varieties were harvested in early and middle April. The taste is not directly related to the harvest time, but directly related to mountain environment, cultivation management, climate, tea green, tenderness and other factors.

Q: When is the best time to have tea? Morning, noon and night?

A: Afternoon is usually better. But it still depends on the difference of physique, age and personal living habits.

Q: If you boil water by hand, it will boil again and again. Is this good for making tea? Is it necessary to pay attention to cooking several times?

Answer: The water that is boiled repeatedly is old water. Not conducive to making tea. It will also reduce the taste of tea soup. It is best not to make tea with repeatedly boiled water.

Q: My husband likes to drink tea at the same time, but I'm worried that some foods can't be eaten with tea. What's the point?

A: In China, tea has a long history of being mixed with food for cooking and tea for human consumption. There are many kinds of tea and food, exquisite craftsmanship and unique flavor, which can be called a must for Chinese cuisine. Tea not only has nutritional and pharmacological effects, but also has a unique effect on the flavor of vegetables. The types of tea and food have been combined with the folk culture of the times since ancient times, and the categories are constantly developing and expanding. Because tea contains vitamins, amino acids and other substances. Therefore, while drinking tea, protein food, such as beef, mutton, seafood and so on. Drinking tea is generally not recommended. So is green tea. Because tea is cold, if you eat it with cool food such as fruit. May cause damage to the spleen and stomach.

Q: Can you judge the quality of tea by its bitter taste after long soaking?

A: Yes. However, the soaking time should not be too long and random, and there should be a habitual relative standard to judge the quality of tea with a relative bitterness and melting time.

Q: Can the fiber degree of tea stand for anything?

Answer: The fiber degree of tea mainly reflects the old and tender degree of tea green, but it cannot represent the quality of tea. Because of the different types of tea, the requirements for tea green tenderness are also different.

Q: What kind of process caused the smoky Yashan people?

Answer: The main source of the smoky smell of Zhengshan people and the withering and baking process in the production process. The heat source of withering and baking is produced by burning pine, so tea has obvious pine smoke fragrance (similar to the fragrance of dried longan).

Q: Under the same storage conditions, is the roasted tea more storable? Is light roasted tea stored for less than one year?

A: Yes. However, lightly roasted tea cannot be stored for less than one year. If the growth environment of tea is good, the processing is in place (especially for green and drying) and the storage conditions are good, the tea can be stored for more than one year, or even several years without turning green.

Q: Will the content of tea polyphenols and caffeine in albino tea like Baijiguan be less than that in other teas?

A: Different varieties of tea trees have different contents and proportions of each component. Albino tea varieties like Baijiguan are quite different from other varieties in the content and proportion of tea pigments, especially in the content of chlorophyll. But the content of tea polyphenols, alkaloids and other substances may not be less than other teas.

Q: The sweeter the tea leaves are at the end of soaking, does it mean that they are more natural?

A: Relatively speaking, yes. For the same tea variety, the sweeter the last tea, the more ecological its growing environment, the more natural and standardized its cultivation management and processing.

Q: Does the wild tea in Wuyishan have any personality characteristics in the appearance and taste of dry tea without any artificial management?

A: Yes. However, the features are weak and easily covered by other features. In the case of relatively consistent varieties, processing technology and other factors, wild tea and dry tea are lighter and yellower in color, thinner and tighter in shape, less intense in taste but more resistant to soaking.

Q: What skills (such as less tea and more water) can make Wuyi rock tea taste better?

Answer: Boiled tea is generally used for tea with older raw materials. If Wuyi rock tea is to be fried, the ratio of tea to water can be reduced (controlled above 1: 200), and it is not necessary to cook for too long (after boiling water), or it will be better to fry with brewed tea (the ratio of tea to water is above 1: 100). But Wuyi rock tea tastes worse than boiled water.

Q: What kind of taste will the tea leaves picked in rainy days have?

A: Tea picked in rainy days will obviously reduce the color and fragrance of tea.

For oolong tea, the tea leaves picked in rainy days are obviously lighter in taste, darker in soup color, less fragrant in water, and often have different degrees of miscellaneous tastes, such as fermented taste and stuffy taste. Shi Chaoquan wrote it in Wuyi Tea Song? ... if it is rainy and windy in the south, the color will be less tasteless ...? )

Q: What are the benefits of tea tree intercropping for tea?

A: Moderate tea intercropping can improve the tea garden environment and improve the quality of tea. Intercropping tea trees can reduce the light intensity and form more slow light, which is beneficial to the growth and quality of tea trees. It can adjust the temperature of tea garden, reduce the temperature in summer and reduce the freezing injury in winter; Can improve the ecology, reduce pests and diseases and so on. However, we should not plant too many trees in the tea forest. Too many trees will make the light too weak, obviously reducing the yield of tea and the aroma of tea.

Q: What do the famous clusters and exotic species in rock tea mean? (no? Odd bundle? Say)

A: The famous cluster in Wuyi rock tea refers to the tea collected by excellent tea trees selected from Wuyi vegetable tea group. Tea harvested with Wuyi vegetable tea varieties (sexual groups) is called exotic species.

Q: There are many tea buds of rock tea used to make black tea. What are the quality characteristics of these black teas?

A: Wuyishan is the origin and birthplace of rock tea and black tea. However, the quality of rock tea produced in Wuyishan Scenic Area is the best, and the quality of black tea produced in Wuyishan Nature Reserve is the best. Other producing areas in Wuyishan can produce both rock tea and black tea, but the quality is slightly inferior. Similarly, the quality of black tea produced in scenic spots is not as good as that in nature reserves, and the quality of rock tea produced in nature reserves is not as good as that in scenic spots, so the tea produced in these two areas has not changed at present. The quality of black tea produced outside Wuyishan Nature Reserve is slightly lower, mainly due to its fragrance, astringency and insufficient bubble resistance.

Q: What kind of tea is red oolong tea? What's the difference between it and oolong tea?

A:? Red oolong? It is a folk name, there is no standard definition, and it is not a formal tea. Some people use oolong tea varieties to make tea with black tea technology, and the tea produced is called? Red oolong? Compared with ordinary black tea, red oolong tea has lower fermentation degree, higher aroma, and obvious floral and fruity fragrance. Compared with oolong tea, red oolong tea belongs to black tea, and the quality characteristics of different teas are quite different.

Q: What are the different effects of organic fertilizer and inorganic fertilizer on tea trees?

A: Organic fertilizer is made of ordinary fertilizer (inorganic fertilizer) and organic matter (such as garbage disposal, livestock manure, sludge, plant waste, peat, weathered coal, lignite, humic acid, etc.). ). Inorganic chemical fertilizer has high fertilizer efficiency and can obviously and rapidly promote the growth of tea trees; However, inorganic chemical fertilizer has short fertilizer efficiency and single nutrient, which is not conducive to the formation of tea quality, and long-term use will destroy the soil structure; Organic fertilizer has lower fertilizer efficiency, but more complete nutrients and longer fertilizer efficiency, which can improve tea quality and soil structure.

Q: How to make a cup of high-grade Tieguanyin tea, so as to have a basic taste, without much difference?

A: I am familiar with the characteristics of this kind of tea, for Tieguanyin. The first soaking is particularly important, and you can't soak too much. In the next few courses, the time for making tea increases in turn. Only by grasping the interval of each kind of tea can the taste of tea be maintained.

Q: What kind of temperature and type of bubbles are suitable for Phoenix wood to produce its fragrance?

Answer: Phoenix Dan Cong is suitable for brewing with 90℃~95℃ water. Fast forward and fast out. It is easy to soak its natural fragrance with acidic water.

Q: Is the tea dirt in the teapot really harmful to health?

A: The tea dirt in the teapot is toxic in theory. Because tea polyphenols will precipitate heavy metals in tea leaves, they will produce water-insoluble solid precipitates. The key to drinking oolong tea is to appreciate its quality and style. Brew cooked oolong tea in a teapot with tea dirt to make it soft, fragrant, pure and unique. Drinking tea is tea soup, not tea dirt. Only by understanding one thing scientifically and dialectically can we be objective and comprehensive, not one-sided. Tea scale is poisonous. But insoluble in water. So it is harmless to health.

Q: Are the new varieties of tea trees obtained by grafting?

A: Generally, new tea varieties are selected and cultivated from the sexual hybrid offspring of existing improved varieties or from the natural hybrid vegetable and tea population. The selected excellent individual plants are cultivated and popularized by means of asexual propagation such as cutting. Asexual reproduction generally does not produce variation. Grafting is also a way of asexual reproduction (generally used on fruit trees), and it is impossible to produce new varieties.

Q: Is it better to store rock tea in an iron pot or an earthenware pot?

A: Rock tea stored in sealed tin cans can prolong the shelf life of tea.

Q: What are the unique flavors of small-scale black tea? Is it different from medium-sized black tea?

A: The content of tea polyphenols in race black tea is lower than that in middle-leaf and big-leaf black tea, so race black tea is less irritating and more mellow in taste. Bubble resistance and thickness are more related to the growth environment.

Q: After a certain period of aging, will there be a post-fermentation process for rock tea cakes?

A: After the rock tea cake is aged for a certain period of time, there will be a post-fermentation process, that is, it will continue to age. Aging is a post-fermentation and non-enzymatic oxidation.

Q: Why does drinking old tea help the stomach? What kind of substance is this mainly caused by?

A: The main reason is that polyphenols in tea are converted into theaflavins, thearubigins and theabrownins by post-fermentation (non-enzymatic oxidation). Tea polyphenols are the main components of tea health care efficacy, but they are very irritating to the stomach. The efficacy and health care function of tea pigment are basically the same as those of tea polyphenols, but it has less irritation to the stomach and stronger digestive function. Therefore, aged tea is more conducive to the treatment and health care of the stomach.

Q: Is there purple bud tea in rock tea? Do you have a separate variety of this tea?

A: There are many varieties of tea trees in rock tea, and a small part of them belong to purple bud species (rock tea made of purple bud species can be called purple bud tea). Purple bud species is a general term for many varieties and cannot be listed separately or classified as one variety. Such as: Dahongpao, Jiulongpao, Purple Peony, Zhuangyuanhong, Red Begonia, Hong Haier, Little Hongmei, etc.

Q: Can a good tea be sweet after a meal?

A: No, the sweetness after a meal is an abstract description, which shows that the sweetness of good tea is rich and lasting, with a long lasting charm, and there is still a aftertaste in your mind after a meal.

Q: I like drinking tea very much, but I heard that my teeth will turn yellow if I drink too much tea. I wonder if this is the case.

A: For people who drink a lot of tea for a long time, it does have some influence. But if you can keep the habit of brushing your teeth in the morning and evening, the impact is not great. After all, tea still contains fluorine. We also found that some old tea drinkers still have good white teeth after drinking tea all their lives.

Q: My grandmother suffers from gastric ulcer. I wonder if I can give her some good tea?

A: Tea is a stimulator of gastric acid secretion. Drinking tea may cause an increase in gastric acid secretion. Increasing the stimulation of ulcer surface and drinking strong tea often will aggravate the condition. But for mild patients, you can drink some light tea 2 hours after taking the medicine. Sugar-sweetened black tea and milk-sweetened black tea are helpful to diminish inflammation and protect gastric mucosa. It also has a certain effect on ulcers. Drinking tea can also block the synthesis of nitroso compounds in the body and prevent precancerous mutation. ;