Types and effects of tea_Types and effects of tea

Tea is a specialty of our country, and tea culture is also a unique cultural feature of our country. There are many places in my country that produce tea. Due to different growing environments, the varieties of tea grown in different places are also different, and the taste of the tea is also very different. Tea lovers generally have their own preferred flavors and varieties. So, what are the types of tea and what are their functions?

Green tea is unfermented tea. The production process requires high temperature killing, so the finished tea is clear green tea with a strong fragrance and refreshing taste. Green tea is divided into three types according to its different appearance: flat and straight, shaped like a sword, called flat fried green tea, such as Longjing, Qiqiang, Dafang, etc. The appearance is slender like an eyebrow, which is called Changchaoqing, such as Zhenmei and Xiumei. Its shape is like a pearl, so it is called round fried green, such as pearl tea, Quangang Huibai and so on. Pearl tea was first produced in Pingshui, Shaoxing, my country, so it is also called Pingchaoqing or Pingshui pearl tea.

Black tea is a fully fermented tea. Due to the withering and fermentation process during tea making, the finished tea has red soup and red leaves. Black tea can be divided into three types according to its appearance: Gongfu black tea, broken black tea and Lapsang Souchong black tea. Gongfu black tea has long and thin strips. Its processing requires multiple steps and meticulous work, which is very time-consuming, hence the name Gongfu black tea. During processing, the fresh leaves are chopped into small pieces, forming dark and moist granules, which are called broken black tea. The tea leaves are thick and strong, and the finished tea has a pine aroma, which is called Lapsang Souchong black tea.

Oolong tea (also known as green tea) is a semi-fermented tea. Due to the special processing technology, a leaf is divided into three parts black tea and seven parts green tea, red on the outside and green on the inside, with the green leaves bordered by red. Therefore, it has both the fresh fragrance of green tea and the mellow aroma of black tea. Oolong tea is divided into Northern Fujian Oolong, Southern Fujian Oolong, Taiwan Oolong and Guangdong Oolong according to its place of origin. According to the different varieties of tea trees, it is divided into many varieties such as Huangyan, Color, Tieguanyin, Huangjingui, etc.

Yellow tea is a post-fermented tea that is non-enzymatically oxidized. Because the tea turns yellow after being rolled and piled during processing, the resulting tea becomes yellow soup and yellow leaves. Yellow tea, the one with large branches and leaves is called yellow big tea, while the one with fine and tender leaves is high-end famous tea, such as Junshan Yinzhen, Mogan Huangya, etc.

Dark tea is a coarse, old, non-enzymatically oxidized, post-fermented tea that is dark brown in color and is the raw material tea for compressed tea.

White tea is a slightly fermented tea. During processing, “no frying in the pan or kneading with hands”, the ingredients are spread out to cool and dried over low heat. After the tea is made, it has a light and elegant fragrance and can relieve heat and summer heat. This tea is only produced in northern Fujian, and there are famous teas such as Baihao Yinzhen and Bai Mudan.

effect:

1. Invigorate the spirit, eliminate fatigue, and promote the sensory organs to improve the ability to distinguish and understand things.

2. It can help digestion and relieve abdominal distension and discomfort after meals

3. Protect internal organs

4. Reduce blood lipids and prevent vascular sclerosis

5. Anti-inflammatory and sterilizing

6. It can reduce the harm of radioactive substances to the human body and has anti-cancer effects

7. Anti-aging effect