The weather is gradually warming, spring tea has been launched, the market has emerged Biluochun, Trimeresurus, cypress, Maojian dozen varieties. And summer tea, autumn tea, compared to the best quality of early spring tea.
According to the quality characteristics of spring tea, in two to tell.
The first is a dry look. Mainly from the dry tea color, flavor, shape three factors to determine. Where the color of Green Run, Run black color zeu, tea, real fat weight, or more pekoe and , is tight knot, tight Gunpowder round particles, and flavorsome, the quality characteristics of the spring.
The second is the wet look. Is to open soup tea review for further judging. Where the tea after brewing sinking fast, strong lasting aroma, taste alcohol; green in liquor color was yellow, liquor color Yan cash cycle; tea infusion soft thick, more than normal shoots were, for the spring tea.
Experts pointed out that the new tea caffeine, active alkaloids and a variety of high content of aromatic materials, easy to make people excited nervous system on neurasthenia, cardiovascular and cerebrovascular diseases have adverse effects. In addition, the new tea without the oxidation of polyphenols and aldehydes content in more of the gastrointestinal mucosa has a strong stimulus to poor gastrointestinal function, particularly in patients with chronic gastrointestinal tract inflammation, could easily cause a new tea drink stomach pain, flatulence, constipation, dry mouth and other symptoms. Therefore, the spring and the best place for some time, and other tea polyphenols auto-oxidation, decreased after stimulation of the gastrointestinal drink.
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