What does tea mean before tomorrow?

Qianming tea is a kind of tea picked before Tomb-Sweeping Day. It is a good tea with few pests, tender buds and leaves, fragrant color, mellow taste and beautiful appearance.

At the same time, because the temperature before Qingming is generally low, the number of germination is limited, the growth rate is slow, and the yield that can meet the picking standard is very small, so there is also a saying that "tea before Qingming is as expensive as gold".

Tea culture experts said that in Jiangnan tea area, after a long winter, the nutrients in tea trees have been fully accumulated, and the temperature is low in early spring, and the growth rate of tea trees is slow. At this time, the bud quality is better.

The amino acid content of pre-Ming tea is higher than that of late tea, while the bitter tea polyphenols are relatively low. At this time, the tea tastes mellow.

Moreover, tea before the Ming Dynasty was less polluted by pesticides, especially early spring tea, which was the best quality of green tea in a year. Therefore, many high-grade teas collected before the Ming Dynasty are especially favored by tea lovers.

Extended data:

Experts teach you how to make tea before tomorrow.

First, it's best not to drink freshly fried tea before tomorrow. New tea will taste better after a week or two. After proper storage, it can not only remove the "fire" taste, but also reduce the moisture of dry tea.

For example, the newly fried Longjing tea should be dried in a jar with quicklime, and then the fire should be removed. After a week's storage, the brewed Longjing tea can meet the quality requirements of "green color", "clear soup color", "high fragrance" and "mellow taste".

Second, don't make tea with boiling water before tomorrow. Because the tea before tomorrow is tender, it is usually about 80 degrees. The more tender and greener the tea leaves are, the lower the brewing temperature is, so that the tea soup can be light green and bright, the taste is fresh and refreshing, and the nutrients in the tea leaves are less destroyed.

Third, it is best to use glass for brewing. Tea before the Ming Dynasty required not only green soup, fresh taste and rich aroma, but also beautiful appearance. The dry tea shape of Longjing tea should be flat, flat and straight, and the dry tea shape of Biluochun should be curled into snail shape and covered with white hair.

References:

Tea before tomorrow-Baidu Encyclopedia