Brewing method of camellia chrysantha

Brewing method of camellia chrysantha;

1. Take 2-3 Jin Chahua flowers at a time, add 200ml of boiling water and brew with boiling water.

Put the

Brewing method of camellia chrysantha;

1. Take 2-3 Jin Chahua flowers at a time, add 200ml of boiling water and brew with boiling water.

Put the flowers in water for 2-3 minutes, and you will smell a faint fragrance. At this time, the drinking effect is better. The tea soup is golden and noble, and the aroma is natural and rich; The entrance tea is fragrant around the tongue, which is a little bitter at first, then bitter and sweet, and will last for a long time.

If you brew with tea, soak with tea first, the soup will be more transparent, and the tea fragrance and floral fragrance will be integrated, and the tea soup will be more fragrant. Boiled flowers can be put together with bird's nest, ginseng, cordyceps and ganoderma lucidum. To make soup, and more than 400 nutrients are fully utilized.

Efficacy of camellia chrysantha

1, lowering blood sugar. Camellia can activate islet cells, promote insulin secretion and accelerate the catabolism of blood sugar. To some extent, it effectively prevents the source of endogenous blood sugar. At the same time, it also effectively promotes the ability of cells to absorb blood sugar. It reduces the blood sugar content of human body and makes people healthier. Camellia is rich in polysaccharides. Polysaccharide can effectively control postprandial blood sugar rise, improve glucose tolerance, improve lipid metabolism disorder, and has obvious hypoglycemic effect. At the same time, camellia has a unique and magical effect on lowering blood sugar, blood pressure, blood lipid and cholesterol, and has a synergistic balance adjustment effect on diabetes and its complications.

2. Enhance immunity. Camellia contains a variety of nutritional and health-care elements, which can effectively make our blood weakly alkaline in life, thus activating lymphocytes in the immune system, improving and enhancing human immunity, making our resistance stronger, and at the same time alleviating and improving the symptoms of diabetic patients.

3. Detoxification. Camellia can quickly excrete toxins from the body and reduce the peak blood sugar in the body. This is mainly reflected in the fact that the consumption of camellia chrysantha products reduces the absorption of sugar in food, and releases the poisons in the body and excretes them.

Brief introduction of camellia chrysantha

Camellia japonica belongs to Camellia, Camellia, Camellia, Camellia and Camellia, and is one of the first-class protected plants in China. The flowers of Camellia chrysantha are golden and dazzling, as if coated with wax, glittering and translucent and oily. Camellia is born alone in the axils of leaves. When flowering, it is cup-shaped, pot-shaped or bowl-shaped, which is beautiful and generous. In the past, people have never seen a golden variety. 1960, Chinese scientists first discovered a camellia, named camellia, in Nanning, Guangxi. Foreign countries call it the magical oriental tea, which is known as the "giant panda in the plant world" and the "queen of tea family".

More brewing methods

1. Teabag

Water temperature: about 80℃

Tea set: glass pot or transparent glass container (easy to judge the color of tea soup)

Tea consumption: 1 to 2 packs

Brewing skills: take out the tea bag and put it in a glass pot (or transparent glass container) (depending on the pot capacity, if the pot capacity exceeds 600 ml, you can put two bags, and so on). The brewing time is based on the color of tea soup or taste judgment. Generally, the transparent soup with yellow-green color is better, and the slightly bitter taste is more suitable (it should also be adjusted according to the taste of the guests, and the color depth is relative to the taste). This can be repeated about 6 to 10 times. If Chata is thick, it can be adjusted by adding water to dilute it.

Quality: the aroma is grassy; Bitter in the mouth, sweet and refreshing in the throat after a while; The soup is yellow-green and transparent.

2. Round tea

Water temperature: 85℃ to 90℃

Tea set: ceramic bowl cover

Tea consumption: 1 to 2 tablets

Brewing skills: First pour the tea, and pour a small amount of water (two-thirds of the ceramic bowl) into the cover bowl to moisten the tea (moistening the tea is to clean up the powder left on the surface of the tea in the process of making tea, which is conducive to promoting the fragrance of the tea in the second water infusion). The moistening time of tea is about 3 seconds, and the second water injection is about 8 seconds, and the tea can be served. After brewing for three times, the brewing time can be extended according to the situation, and round tea can generally be brewed for 6 to 8 times.

Quality: the aroma is grassy; The taste is sweet and smooth (the sweetness of one or two teas is obvious); The soup is green and transparent.

3. gourmet tea

Water temperature: 100℃ (it is best to let it stand after boiling 10 seconds).

Tea set: teapot, Ni Xing teapot and ceramic bowl cover.

Tea consumption: 6-9g (depending on the capacity of tea set)

Brewing skills: first put the tea leaves into the pot and add water for the first time. (Moistening tea is to clean up the powder left on the surface of tea in the process of making tea, which is conducive to promoting the fragrance of tea in the secondary water injection brewing. It is worth noting that the best tea leaves have a tight taste and astringency, which must be eliminated by moistening the tea. ) The moistening time of tea is about 8 to 10 second, and tea can be served after the second water injection. Third, the best tea can generally be brewed for 7 to 10 times.

Quality: the fragrance is fresh in Gao Shuang, with obvious fire fragrance and lasting fragrance; The first two soaks were orange and bright, and then the soup remained golden and bright. Full and smooth taste (if properly brewed); Going back to Gansu is a bit slow.

4. Brick tea

Water temperature: 100℃ (it is best to let it stand after boiling 10 seconds).

Tea set: teapot and Ni Xing teapot.

Tea consumption: 9g (depending on the capacity of tea set)

Brewing skills: first put the tea leaves, and pour a small amount of water (half a pot) into the pot for the first time and the second time to make the tea leaves moist. Moistening tea is to clean up the powder left on the surface of tea during the process of making tea, which is beneficial to enhance the fragrance of tea during the second tea making. Brick tea belongs to pressed tea, which can be brewed by moistening tea twice to better release the taste of tea. The third water injection time is about 5 seconds. Brick tea can generally be brewed 10 to 15 times.

Quality: the taste is mellow and sweet, and the tea gradually becomes mellow after being light; The first three soaks were orange and shiny, and then the soup remained golden and bright (the soup turned orange after a long time).

5. Big scented tea

Water temperature: 100℃ (it is best to let it stand after boiling 10 seconds).

Tea set: small glass pot, glass pot and glass.

Tea consumption: 1 to 2,4.

Brewing method:

(1) Put the tea leaves in first, and fill the small glass pot with water to moisten the tea for the first time (moistening the tea is to wash off the powder left on the surface of the tea during the process of making tea, which is beneficial to promoting the fragrance of the flowers during the second water injection), and observe after the second water injection. When the flowers slowly bloom and the tea soup is light golden yellow, the tea can be served. Big scented tea can be soaked in 10 or so.

(2) Put the soaked tea into a glass pot and heat it with an alcohol lamp until the tea soup is red wine. You can also put the flowers directly into a glass jar and heat them with an alcohol lamp.

(3) Put 1 to 2 flowers in the glass, and then fill the glass with water until the flowers bloom slowly and the tea soup is light golden yellow.

Quality: there is a faint floral fragrance, the taste of brewing is slightly sweet with stamens, and the taste of alcohol lamp heating is slightly sweet and bitter; The tea soup is light golden yellow.