Live the leisurely life of the mountain village

Chapter 499
Zhuang Qiu looked at the water friends in the live broadcast room and said.

"Green tea is known as the "national drink". A large number of modern scientific studies have confirmed that tea does contain biochemical components that are closely related to human health. It has pharmacological effects such as detoxification and sobering up, promoting body fluid and quenching thirst, reducing fire and improving eyesight, stopping dysentery and dehumidification, and also has certain pharmacological effects on modern diseases, such as radiation sickness, cardiovascular and cerebrovascular diseases, cancer and other diseases."

"The main components of tea with pharmacological effects are tea polyphenols, caffeine, lipopolysaccharide, theanine, etc. The specific effects can be roughly divided into these categories: anti-aging, disease suppression, anti-carcinogenic, anti-viral bacteria, beauty and skin care, Diuretic to relieve fatigue, relieve fatigue, protect teeth and improve eyesight, lower fat."

After finishing speaking, Zhuang Qiuyu looked at the live broadcast room earnestly and said.

"So, see, I'm serious, drinking more tea is good for your body."

"We also know that drinking more tea is good, but we don't know how to choose tea."

"Yeah, I used to think that the tea I drank was decent and good tea, but who knows, I only found out when I came to the live broadcast room this time that most of them are not pure tea."

"Let's not talk about pure tea, it's just ordinary tea. I'm afraid you can't tell the difference between old and new tea."

……

Zhuang Qiu thought for a while and said.

"This is really unavoidable, but tasting tea and identifying tea leaves is a very complicated thing. Even if you say it, you won't be able to tell the difference for a while."

"Moreover, each of these six categories of tea has a different identification method. It can be roughly divided into two types: mechanical firmness and naked eye identification, and then there are many evaluation criteria for this classification."

"Probably tell me?"

"Yes, Master Zhuang, it's better than being blind."

Zhuang Qiu said with a smile.

"Then let me tell you a few words."

"The identification of tea leaves, let's talk about the most basic aspects first, the shape of the tea leaves. This is the most intuitive thing you can see when you get the tea leaves, and it is also the source of information you get the most."

"The shape includes the thickness, length, weight, size of the tea leaves, and the tightness of the cord, broken, uniform, clean, whether there are inclusions and adulteration, whether there are old leaves and hard pieces, as well as the lower plate, the degree of dryness, and body shape. Bone weight and so on."

"The shape of green tea varies with the type of tea. For example, the shape of eyebrow tea is tight and slender like a fisherman's. The curved part is preferably one third. The upper point is blunt and the lower part is blunt. The body is heavy and the lower plate is less. , the cords are uniform, clean and free of inclusions and old hard leaves are the best."

"However, there are many small nuances in different varieties of tea. For example, Longjing is flat and straight, with no curved tip, and the body is delicate. Maofeng is slender and slightly tipped. Curved ones are the best. Japanese Gyokuro is the best when it is as thin as a needle but not curved. Pearl tea is the best when it is round like a bead and very small."

"In addition to the type of tea, this shape can also identify the origin of the tea. The so-called origin is what we are talking about. Where does the tea come from? This must be the best tea from the place of origin. But , just looking at the shape can not completely determine the origin of the tea, but it still needs to be combined with the characteristics of the tea's fragrance and so on. For three days and three nights, I may not be able to explain clearly."

Upon hearing this, Huayuelou agreed quite a bit.

"Yes, there are also special tea tasters outside. Tea tasting has always been a part of tea culture. It is not a one-time effort to understand tea."

"That's right, even those of us who were born in Chashan have only a half-knowledge of tea, and can't understand everything."

Ye Wan'er also echoed.

"The most important thing about tasting tea is the following points. That is the color, aroma, taste, water color and leaf bottom of the tea. But the most important thing is the first few. The last one can be simply understood and looked at. gone."

Zhuang Qiu said.

"This kind of tea pays attention to the color, aroma and luster: including the depth of tea color, dry and moist, fresh and dark, uniform, and whether there is any abnormal color or inferior color. The color of green tea also varies with the tea, such as eyebrow tea and pearl tea. The gray and white are all dominated by gray and green."

"It's the same as the shape. Different varieties of tea have different conditions for judging its color. To give you a familiar example, Maofeng chooses dark green and slightly brown ones, and Longjing Yulu melon slices are all emerald green. For the top."

"In short, the color should be deep and fresh, moist and uniform is the best. Dark and dry, light and uneven, or even irregular color, inferior discoloration, blistering, and spots are all inferior products."

"When you usually go out to buy tea by yourself, read this more, and you can learn a little bit about it."

"It should be noted that the curved parts of the tea sticks must be even and moderate to be top grade. When identifying the shape and color, the tea must be turned evenly, look up and down, and compare the light from the front to the back. Two plates of tea leaves , it is necessary to exchange its position at any time for comparison. In this case, the effect of comparison may be more obvious."

"Aroma, including high and low, clear and turbid, pure and: sharp and blunt, and whether there is grassy smell, and sour smell of smoke and so on."

"The aroma of green tea also varies with the place of origin and the tea type. For example, green tea for export has a special pot fragrance, Longjing tea has a special fragrance, Maofeng has a special chestnut fragrance, melon slices have a thick and pure fragrance, and Yulu has a special covering fragrance."

"In short, the aroma of green tea is high and clear, pure and sharp. The aroma is low and turbid, blunt and mixed, or even has the smell of green grass smoke and sour mildew, all of which are inferior products. There are two ways to identify the aroma: dry aroma and wet aroma. kind."

"But the method of judging the aroma is different from the color."

Zhuang Qiu said with a smile.

"After all, this thing varies from person to person. The smell, including the perception of the aroma of tea leaves by ordinary people, is different. It still takes someone with some experience to dig out your things from here."

"What to do, I feel that I can do it again, and I can understand again."

"My mind told me I could do it, my hands and nose let me roll."

"Upstairs, you are a person with a life."

"Actually, if you buy tea in real life, just look at the color and shape. It's good not to be fooled by some too inferior tea. As for the things that Zhuang Ye said later, you can't use them. After all, you can’t see such good tea in daily life.”

Huayuelou looked at the live broadcast room playfully and said.

"I'll go, Boss Hua, it's easy for you to have friends like this."

(End of this chapter)