What is the explanation of tea?

Tea is a dicotyledonous plant, with about 500 species belonging to 30 genera, distributed in tropical and subtropical regions. There are 397 species of 14 genus in China, which are mainly produced in the south of the Yangtze River, among which Camellia and Schima superba are of great economic value. Trees or shrubs; Leaves alternate, simple, leathery, without stipules; Flowers are usually bisexual, sparsely unisexual, solitary or clustered, axillary or terminal; Sepals 5-7, imbricate; Petals usually 5, sparsely 4 to many, imbricate; Stamens are very numerous, few in number, separate or slightly connate; The ovary is superior and sparsely inferior, with 2- 10 cells, and each cell has 2 or more ovules; The fruit is a capsule, or drupe-like, and does not crack. Tea, as we usually say, refers to a kind of drink which is processed from the leaves of tea trees and can be brewed directly with boiled water. There are hundreds of famous modern teas in China. From its historical analysis, there are three situations: some of them belong to traditional famous teas, such as Pu 'er tea, West Lake Longjing, Lushan Yunwu, Dongting Biluochun, Huangshan Mao Feng, Taiping Monkey Kui, Enshi Yulu, Xinyang Maojian tea, Luan Guapian, Tunxi Zhenmei, Laozhu Dafang, Guiping Xishan tea, Junshan Yinzhen, Yunnan Pu 'er tea and Xinyang tea. The other part is to restore the famous historical tea, which means that there have been such famous teas in history, but they have not been continuously produced or have been lost. After research and innovation, the original tea name was restored. Such as Qujiang Tablet, Xiuning Luo Song, Yongxi Huo Qing, Jingting Green Snow, Jiuhua Mao Feng, Zenghou Yin Jian Tea, Liuhan Tea, Guishan Yanqing, Mengding Gan Lu, Cactus Tea, Tianchi Hao Ming, Guiding Cloud, Qingcheng Snow Bud, Mengding Yellow Bud, Yangxian Snow Bud, Luyuan Maojian Tea, Huoshan Yellow Bud, Guzhu Purple Bamboo Shoots, Jingshan Tea, etc. Most of them are newly-created famous teas, such as Wuyuan Tea, Menger Crescent Moon, Menger Space Tea, Nanjing Yuhua Tea, Wu Yun Maojian Tea, Wuxi Good Tea, Maoshan Qingfeng, Tianzhu Hao Jian, Cuilan Yuexi, Qishan Cuimei, Wang Fu Yin Hao, Linhai Pan Hao, Qiandao Yu Ye, Suichang Silver Monkey, Duyun Maojian Tea, Gao Qiao Yinfeng, Jinshui Cuifeng and Wang Mi Yinhao. According to the color (or production technology) classification (seven tea families in China), the dissimilation of gold bacteria (fermentation degree 80 ~ 100 m) in the process of gold tea fermentation, amber gold tea was first discovered thousands of years ago and mentioned in the chronicle of China tea. The best gold tea is covered with gold, and the tea soup is amber gold. It is pure natural, mainly produced in Hunan and Fujian. At present, only Hunan has retained a small amount of original leaves of golden tea. Golden tea is extremely precious and rare. It has been a royal tribute since the Han Dynasty. However, it is not widely known because of its scarce output. Golden tea is the highest representative of top tea in China and the highest embodiment of tea culture and technology in China. After several months or years of natural fermentation, the nutrients in the original leaves of tea trees will condense into golden bacteria and cover the surface of tea trees. The strain was studied as sparganopsis coronaria, which is an anti-aging substance contained in spores on the surface of Ganoderma lucidum for a long time. The ancients had already noticed the efficacy of golden tea, so it was also called "Tea Ganoderma lucidum", "Jin Lingzhi" or "Yaochi Xiancha". A large number of original leaves of golden tea can only be moderately fermented by a small amount of tea to produce uniform golden bacteria. Unfermented green tea (the degree of fermentation is zero) Huangshan MaoLu Feng Angua Pian Longjing Tea Biluochun Pu 'er Tea Xinyang Maojian Tea This is a kind of tea with the largest yield in China, and its variety ranks first in the world. Green tea has the characteristics of high aroma, mellow taste, beautiful appearance and resistance to brewing. Its production process includes the processes of enzyme fixation, rolling and drying. Due to the different drying methods in the processing, green tea can be divided into fried green tea, baked green tea, steamed green tea and sun-dried green tea. Green tea is a kind of tea with the largest yield in China, and it is produced in all tea-producing provinces (regions) in China 18. China has the largest variety of green tea in the world, exporting tens of thousands of tons every year, accounting for about 70% of the green tea trade in the world tea market. China traditional green tea-plum tea and pearl tea, with high aroma, mellow taste, beautiful appearance and resistance to brewing, are well received by consumers at home and abroad. Yellow tea micro-fermented tea (fermentation degree: 10~20m ~ 20m) Huoshan yellow bud Meng eryin needle in the process of making tea, yellow leaf yellow soup. It can be divided into "Yellow Bud Tea" (including Junshan Silver Bud in Dongting Lake, Hunan, Mengding Yellow Bud in Ya 'an, Sichuan, and Huoshan Yellow Bud in Huoshan, Anhui), "Yellow Tea" (including Beigangzai in Yueyang, Hunan, Maojian in Weishan, Ningxiang, Pingyang Huangtang in Zhejiang, Luyuan in Yuan 'an, Hubei) and "Yellow Tea" (including Dayeqing and Huoshan Yellow Tea in Anhui). White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian. There are several kinds of white tea, such as Silver Needle, Bai Mudan, Gongmei and Shoumei. Green tea semi-fermented tea (fermentation degree 30 ~ 60m) Tieguanyin Wenshan seed tea frozen top oolong tea (oolong tea) belongs to semi-fermented tea, that is, it is a kind of tea between green tea and black tea when it is properly fermented in the production process. Both the freshness of green tea and the sweetness of black tea. Because its leaves are green in the middle and red in the edge, it is called "green leaves with red edges". However, the latest fragrance making method of Tieguanyin, the upstart of Anxi Tieguanyin, is not characterized by "green leaves and red edges". Especially Gandexia Village (Xiayun Village, Xiachun Village, etc.). ) is a typical representative of this practice. Black Tea Fully Fermented Tea (Fermentation Degree 80 ~ 90m) The difference between Qimen Black Tea, Litchi Black Tea and Green Tea lies in the different processing methods. When black tea is processed, it withers, so that fresh leaves lose some water, then it is kneaded (kneaded into strips or cut into granules) and fermented, so that the tea polyphenols contained in it are oxidized and become red compounds. This compound is soluble in water and insoluble in water, but it accumulates in leaves, thus forming red soup and red leaves. There are three main kinds of black tea: competition black tea, kung fu black tea and red broken tea. Pu 'er tea is named after its origin in Pu 'er Prefecture (now Pu 'er City) in Yunnan. At present, it generally refers to the tea produced in Pu 'er tea area, which is loose tea and pressed tea made by fermentation of Yunnan big leaf sun-dried tea recognized in Pu 'er tea area. The appearance color is brownish red, the inner soup color is rich, the aroma is unique and mellow, the taste is mellow and sweet, and the leaf color is brownish red. There are two kinds of tea: natural fermentation of raw tea and artificial ripening of cooked tea. "The older you get, the more fragrant you get" is recognized as the biggest feature that distinguishes Pu 'er tea from other teas. "Chen Jiu's fragrance is rich and blue, and the taste of Pu 'er tea has lasted for thousands of years. "Pu 'er tea is an edible antique. Different from other teas, Pu 'er tea is fresh and tends to appreciate gradually with the passage of time. Black tea (fermentation degree: 100m), Liubao tea and Qujiang tea fermented after slice have coarse and old raw materials, and the accumulated fermentation time is long during processing, which makes the leaf color dark brown. At first, black tea was mainly sold to border areas, and it was an indispensable daily necessity for Tibetan, Mongolian, Uygur and other fraternal peoples. Pu 'er tea in Yunnan is one of them. There are Hunan Black Tea, Hubei Old Green Tea, Guangxi Liubao Tea, Sichuan West Road Side Tea, South Road Side Tea, Yunnan Compact Tea, Flat Tea, Square Tea and Round Tea. According to the season, 1, spring tea-refers to the tea picked from late March to mid-May of that year. The moderate temperature and abundant rainfall in spring, coupled with the recuperation of tea trees for half a year in winter, make spring tea buds full, green in color, soft in leaves and rich in vitamins, especially amino acids. It not only makes the taste of spring tea fragrant, but also has health care function. (such as Luan melon slices) 2. Summer tea-refers to the hot summer weather when tea is picked from early May to early July, and the new shoots and leaves of tea trees grow rapidly, so that the content of water extract that can dissolve tea soup is relatively reduced, especially the reduction of amino acids, which makes the taste and aroma of tea soup not as rich as that of spring tea. Because the content of anthocyanins, caffeine and bitter tea polyphenols is more than that of spring tea, not only the color of purple shoots and leaves increases, but also the color of purple leaves is different. (such as Pu 'er tea) 3. Autumn tea-that is, tea picked after mid-August. The climatic conditions in autumn are between spring and summer. When tea trees grow in spring and summer, the content of new shoots and new buds is relative, which makes the leaves smaller, brittle, yellow in color and more peaceful in taste and aroma. (such as Tieguanyin) 4. Winter tea-/kloc-Picking started at the end of 0/0. Winter tea grows after autumn tea harvest, and the climate gradually turns cold. Because the new shoots and buds of winter tea grow slowly and the content increases gradually, the taste is mellow and the aroma is rich. It is called "added tea" and is made of all kinds of crude tea or refined tea, including scented tea, pressed tea, liquid tea, instant tea and medicinal tea. Medicinal tea-Medicinal tea is made by mixing medicines with tea leaves, so as to exert and strengthen the efficacy of medicines, promote the dissolution of medicines, increase the aroma of medicines and coordinate the taste of medicines. There are many kinds of this kind of tea, such as "afternoon tea", "ginger tea powder", "longevity tea" and "slimming tea". Scented tea-this is a rare tea color. It is a product that enhances the fragrance of tea with floral fragrance, which is very popular in China. Generally, green tea is used as tea blank, and a few people use black tea or oolong tea as tea blank. It is made of fragrant flowers and fragrance according to the characteristic that tea easily absorbs peculiar smell. There are several kinds of flowers used, including jasmine, osmanthus fragrans and pearl orchid, among which jasmine is the most. From a global perspective, the number of black tea is the largest, followed by green tea, and white tea is the least. As we all know, drinking tea has many benefits. But why does drinking tea have many benefits? For the average person, this is knowing it but not knowing why. With the development of science, it was not until the beginning of19th century that the composition of tea industry became clear. After modern scientific separation and identification, tea contains more than 450 organic chemical components and more than 40 inorganic mineral elements. Organic chemical components and inorganic mineral elements in tea contain many nutrients and medicinal components. Organic chemical components mainly include tea polyphenols, plant alkaloids, protein, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes and pigments. Tieguanyin contains organic chemical components such as tea polyphenols, catechins and various amino acids, which are significantly higher than other teas. Inorganic mineral elements mainly include: potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine, iodine and selenium. Tieguanyin contains more inorganic mineral elements such as manganese, iron, fluorine, potassium and sodium than other teas. Basic components of tea 1, catechins: commonly known as tea tannins, are unique components of tea, with bitter, astringent and astringent taste. 2. Caffeine: with bitter taste, it is an important component that constitutes the taste of tea soup. 3. Minerals: Tea is rich in potassium, calcium, magnesium and manganese 1 1 minerals. Functions of basic components of tea 1. Catechin: commonly known as tea tannin, it is a unique component of tea and has a bitter, astringent and astringent taste. It can be combined with caffeine in tea soup to reduce the physiological effect of caffeine on human body. Has antioxidant, antimutagenic, antitumor, blood cholesterol and low-density ester protein content reducing, blood pressure rising inhibiting, platelet aggregation inhibiting, antibacterial and antiallergic effects. 2. Caffeine: with bitter taste, it is an important component that constitutes the taste of tea soup. In black tea soup, it combines with polyphenols to form a complex; Emulsifying phenomenon will be formed when the tea soup is cold. Tea-specific catechins and their oxidative condensation products can slow down and maintain the excitement of decaffeination, so drinking tea can keep people awake and have more endurance. 3. Minerals: Tea is rich in potassium, calcium, magnesium and manganese 1 1 minerals. Tea soup is an alkaline food with many cations and few anions. Can help body fluids maintain alkalinity and keep healthy. ① Potassium: Promote the elimination of blood sodium. High blood sodium content is one of the causes of hypertension, and drinking more tea can prevent hypertension. ② Fluorine: It can prevent tooth decay. ③ Manganese: It has antioxidant and anti-aging effects, enhances immune function and contributes to the utilization of calcium. Insoluble in hot water, it can be ground into tea powder to eat. 4. Vitamins: 1 carotenoids: They can be converted into vitamins in the human body, but they can only be supplemented by drinking tea. ②B vitamins and vitamin C: They are water-soluble and can be obtained from drinking tea. 5. Other effective ingredients: ① Flavonoids and alcohols have the functions of strengthening the microvascular wall and eliminating halitosis. ② Saponins have anti-cancer and anti-inflammatory effects. (3) Aminobutyric acid (GABA) is produced by forcing tea leaves to breathe anaerobically in the process of making tea, and it is said that gaba-tea can prevent hypertension. The efficacy of tea The ancients in China once thought that tea had ten virtues: dispelling depressed qi, expelling sleeping qi, nourishing vitality, eliminating evil spirits, benefiting courtesy, respecting looks, tasting taste, keeping healthy, cultivating morality and aspiring to Kaya. In the Tang Dynasty, Lu Tong's Seven Bowls of Tea Songs also gave a very vivid description of tea: "One bowl moistens the throat, two bowls are lonely and boring, and three bowls are boring, but there are only five thousand volumes of words. Four bowls of sweat, life is not smooth, scattered to the pores. Five bowls of bones and muscles are clear, and six bowls are immortal. I can't eat seven bowls, but I feel the wind blowing under my arm. "Tea medicine is closely related to the treatment of tea, tea culture and Chinese medicine, both of which are related to the legend of Shennong. Because tea has a good medical function, the word "tea medicine" came into being in the Tang Dynasty (see "tea medicine" inscribed by the kingdom of Dali in the fourteenth year); In Song Dynasty, Lin Hong's book "Shanjia Qing Palace" also concluded that "tea is medicine". It can be seen that tea is medicine, which is included in the medicine book (called materia medica in ancient times). However, in modern customs, the term "tea medicine" is limited to preparations containing tea in the prescription. Because tea has many functions, it can prevent and treat many diseases of women and children at home and abroad, so tea is not only a medicine, but also an end, as Chen Zangqi emphasized in the Tang Dynasty: "Tea is a medicine for all diseases." Tea not only has therapeutic effect on many diseases, but also has good effects of prolonging life, resisting aging and strengthening body. Twenty-three effects of tea (1) Sleep less (2) Calm the nerves (3) Improve eyesight (4) Clear the brain (5) Quench thirst and produce fluid (6) Clear away heat (7) Relieve summer heat (8) Detoxification (9) Promote digestion (10) sober up (10) Relaxation (15), dysentery (16), expectoration (17), expelling wind to relieve exterior syndrome (18), strengthening teeth (19), heartache (20), sores and fistula (20). Help the sea "said:" rotten mouth, tea roots instead of tea. "Compendium of Materia Medica: Treatment" is itchy with acne, so it is appropriate to burn tea and cigarettes in the room. "