The efficacy of the silver teapot

In ancient southern China, tea culture was popular and drinking tea became an important part of life. Some people love drinking tea. Tea can be classified according to color and season, and the taste of tea in different periods is also different. People who know how to drink tea are very particular about it, including tea sets, tea drinking etiquette, ways of entertaining guests and so on. Some people use silver teapots to make tea. Today I will give you some knowledge about tea drinking culture.

Tea Classification

1. By color

According to color (or production process), it can be divided into: green tea, yellow tea, white tea, oolong tea, black tea, and dark tea. Green tea is unfermented tea (fermentation degree is zero), yellow tea is slightly fermented tea (fermentation degree is 10-20%), white tea is slightly fermented tea (fermentation degree is 20~30%), oolong tea is semi-fermented tea (fermentation degree is 30~60%), black tea is fully fermented tea (fermentation degree is 80~90%), and dark tea is post-fermented tea (fermentation degree is 100%).

2. By season

According to the season, it is divided into spring tea, summer tea, autumn tea and winter tea.

Spring tea refers to tea leaves harvested between late March and mid-May of the same year. The temperature in spring is moderate, the rainfall is abundant, and the tea trees have rested for half a year in winter, which makes the spring tea buds plump, green, soft, and rich in vitamins, especially amino acids. This not only makes the spring tea taste fresh, but also has a pleasant aroma and health benefits.

Summer tea refers to tea leaves harvested from early May to early July. In hot summer, new shoots and leaves of tea trees grow rapidly, which makes the water extract that can dissolve tea soup relatively high, especially amino acids, which makes the taste and aroma of tea soup not as strong as spring tea. Because the content of bitter anthocyanins, caffeine and tea polyphenols is higher than that of spring tea, not only the purple buds and leaves are more colorful, but also the taste is more bitter.

Autumn tea is tea harvested after mid-August. The climate in autumn is between spring and summer. The tea trees have grown in spring and summer, and the new shoots contain relatively fresh substances. The leaves are of different sizes, the bottom of the leaves are crisp, the leaves are yellow, and the taste and aroma are relatively mild.

Winter tea begins to be harvested around the end of October. Winter tea grows after the autumn tea is harvested and the climate gradually turns cold. Because the new shoots of winter wheat tea grow slowly and the substances contained in it gradually increase, the taste is mellow and the aroma is strong.

The role of tea: It helps delay aging. Tea polyphenols have strong antioxidant and physiological activity, and are free radical scavengers for the human body. According to research by relevant departments, the efficiency of 1 mg of tea polyphenols in removing excessive free radicals that are harmful to the human body is equivalent to 9 micrograms of superoxide dismutase (SOD), which is much higher than other similar substances. Tea polyphenols have the function of blocking lipid peroxidation and removing active enzymes. According to test results, the anti-aging effect of tea polyphenols is 18 times stronger than that of vitamin E.