Nanshanbaimao Tea

Nanshanbaimao Tea 1
Nanshanbaimao Tea 1

Nanshanbaimao Tea is named after its thick white hair on its leaff, and it belongs to green tea.

The baking method of Baimao tea is delicate and fine, premium grade tea production only adopts only one first leaf bud on one strain, the others are just one bud from one leaf. Tea the large tea leaves into 2-3 pieces. Fry the green tea leaves with empty wok, fan it to cool it down, rub it with hands tenderly, fry and rub it repeatedly for three times. Finally, dry it slowly on baking. The finished product is brown and green, the rope is tight, the color is pure and lasting, there are lotus and egg milk; the tea is clear and green, and the taste is strong.

Nanshan white tea tree is categorized into arbor tree, stands upright, tree is above 3m tall the leaf length is around 11.1cm, leaf width is 4.8cm, long oval, leaf tip acuminate, foliage uplift, mesophyll thick, soft leaves, Organization of a single layer, sprout in mid-March, early April mining, buds fat, particularly large hair, mostly purple. Corolla short diameter of 27mm, long diameter of 29mm, petals 7, calyx hairy, weak resistance. Made black tea, cents color golden yellow, soup color red, strong taste, fragrant high, the bottom of brass color. Made green tea, white and more special, fragrant clear, dark green soup, shape tight knot, taste with bitter bitter bitter alcohol.

Nanshanbaimao Tea
Nanshanbaimao Tea

White tea picking standard is, premium tea fresh leaf standard for a bud a leaf; 1 ~ 2 tea standard for a bud two leaves. System of 500 grams of special white tea to be collected about 45,000 buds. Fresh leaves into the factory after a timely pick tick, tick to purple leaves, pests and leaves and other impurities, to maintain the size and color of buds uniform. The main process of distribution, fixing, rubbing, early dry, foot dry five processes.

Usually drinking green tea is able to soften the blood vessels, so that blood flow improves. Green tea contains theanine, catechins, can improve the role of blood flow in the prevention of obesity, stroke and heart disease have a certain effect.

It’s also with anti-free radicals function, beneficial to cancer prevention and treatment. Studies have confirmed that green tea not only to prevent the formation and proliferation of cancer cells, there are some inhibition of cancer cell metastasis effect. According to the study pointed out that in the consumption of green tea, add apple chips or grains, will produce an effective substance in the anti-cancer and anti-aging effect is more good.

Anhui Tieguanyin Tea

Tieguanyin is categorized into oolong tea, is one of China’s top ten tea, and is one typpical oolong tea. it;s between the green tea and black tea, purebred Tieguanyin is plant shrub type, tree blooming, branches oblique, leaf level of the students. Leaf-shaped oval, leaf margin teeth sparse and blunt, foliage was wavy uplift, with a clear rib-shaped, slightly back to the volume, leaf fat hypertrophy, leaf color green light Run, leaf base slightly blunt, leaf tip slightly concave, left Slightly crooked, slightly plant sagging, tender buds purple. Belong to semi-fermented tea.

The pluck procedure of Tieguanyin is more strict and finer than normal varieties. Procedure: Fresh leaves – air – dry leves – make leaves – fry leaves – first rubbing – first bake – second rubbing – drying.

Tieguanyin is treasure of oolong tea, its quality features are: curly tea bar, fat round knot, heavy even, the green color of sand, the overall shape of spiral like Dragonfly head, body, frog legs. After brewing liquor color Nongyan like golden amber, a natural fragrance of orchid fragrance, mellow taste of fresh Gan, commonly known as “music”.

Chemical composition and mineral elements of Tieguanyin plays an important rold in human body, with anti-aging, anti-cancer, anti-atherosclerosis, prevention and treatment of diabetes, weight loss fitness, prevention and treatment of dental caries, heat down fire,

Tieguanyin contains organic chemical composition, such as tea polyphenols, catechins, a variety of amino acids and other content, significantly higher than other tea. Inorganic mineral elements are rich in 11 kinds of minerals such as potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluoride, iodine and selenium. Tieguanyin contains inorganic mineral elements such as manganese, iron, fluoride, potassium, sodium and so on are higher than other tea.

Anxi Tieguanyin tea brewing method is unique, and self-contained. First of all, we must strictly select water, tea sets, and brewing, “Shiquan is the ideal water,charcoal is ideal furnace, tea sets are supposed to be small.”

For the preservation of Tieguanyin, it generally requires low temperature and vacuum sealing, so that the color, fragrance, and flavor can be preserved for a long time.

Which type of Pu’er Tea is better? Pressed Tea or Loose Tea

It is well known that Pu’er tea has the function of lipid-lowering blood pressure, weight loss slimming, diuretic hangover, eyesight pure heart, anti-radiation anti-cancer and other effects, Pu’er tea has pressed tea and tea, pressed tea is pressed into different tea The shape, known as cake tea, brick tea, Tuocha, tea is not suppressed by the bulk of Pu’er tea.

Generally pressed tea is classifiied into plate tea, block tea, square tea and
brick tea. The current Pu’er tea, its shape and its quality has long been irrelevant, brick, cake, Tuo, loose tea and other raw materials are with uneven points.

Pu’er tea divided by the tenderness, from the off-grade, ten to one grade, and premium grade, tenderness is getting higher and higher, in general, the higher the tenderness, the better the quality.

The level of tenderness is mainly four points:
1. buds and more, the tenderness of the tender high;
2. tight knot, thick tenderness high;
3. smooth color, moisten the tenderness of the high; Less impurity is better.

Pu’er tea tea cake and loose tea because of different processing processes, there are differences in taste, Pu’er tea in the tea tree raw materials on the trees and shrubs of the points, in the years there are new tea and tea points in the fermentation of raw tea and cooked Tea in the points, there are fragrance in the taste, camphor incense, lotus incense, jujube incense, incense, Chen Xiang of the points, the storage of dry and wet warehouse points. There are scattered tea and tea on the shape of the points, the old and new points, green tea and cooked tea of the points; fermented tea with light fermentation, moderate fermentation, re-fermentation, tea are different.

Green plate tea(green tea): water temperature is required to be 80-95 centigrades,water with too high temperature may harm the tea leaves, and release bitter flavor, but it’s good for fast releasing, the key point of making a good pot of tea lies in tea washing . Mainly determined by the water temperature, and brewing time, the speed of the soup. Do not open the lid or bowl after the soup, or easy to damage its aroma and quality. Every time the soup is clean.

New tea should not be sealed immediately, should be breathable. If the new tea has a heavier position, you can put it in the air, until the warehouse after the store in the storage. Whole tea if no warehouse taste, can be used in bamboo bamboo with rice paper, tissue paper or kraft paper wrapped, and then stored. These wrapping paper has a regulating effect, can block the outside too much moisture.

Pu’er Leaf-Tea

Pu’er tea grade can be divided into premium and one to ten a total of eleven grade, grade is based on the tender rate, the higher the level of tenderness will be higher. Weigh the tenderness to see 3 points:

1. Obvious and more buds, high tenderness.
2. Tight and heavy knot, highi tenderness.
3. Glossy light, lubrication, moisture tenderness is good

For cooked tea, the fermentation process, the storage method will also affect the quality of tea. level 10 of the Pu’er, if by better fermentation, storage, may not be worse than those of the poor, poor storage of poor taste of tea. Of course, the higher the level of tea, tea factory in the processing will be more careful, its fermentation, storage is often better than the grade of tea is better.

Shape of Pu’er Tea

Pu’er tea shape, we are referring compact tea. Ordinary comopact tea is seperated into cake tea, Tuocha, Fangcha, brick tea etc. For Pu’er tea, its shape has nothing to do with its quality has nothing to do, and brick, cake, Tuo, loose tea and other raw materials are convex points.

On the pressing of tea to distinguish, the main look at the following aspects: shape requires uniform integrity; angular unity, not missing edge less angle; thickness consistent, elastic moderate; pattern clear, the cable plan a tight knot; color to dark brown, Brown red is normal. The appearance of mold, mold point of Pu’er tea are inferior.

Therefore, Pu’er tea standard is based on shape, shoup color, leave, favor etc.

How to identify Pu’er leaf-tea

from appearance

First look at the bar shape of Pu’er tea,whether the strip is complete, are the leaves old or tender, older leaves are larger, fresh leaves are thinner; sniff dry tea smell and look dry tea color and clarity.

from the soup color

Check the darkness of the soup color, high-quality Yunnan Pu’er tea, the tea appears bright red, with gold circle, soup above looks like oil-shaped film. Quality of the tea, red and not thick, less bright, often there will be dust-like material suspension which, and some even black, hair black, commonly known as soy sauce soup.

smells its odor.

mostly “hot smell” and “cold smell” are adopted, smell it’s fragrance when it’s hot, and cold smell to check how long the fragrance can last.

taste

Mainly from its slippery sense.

Look at the bottom

Mainly to see the leaf color, leaf quality, to see the bubble out of the end of the leaf is not complete, is not still maintain the softness.

7 main functions of Pu’er Tea

Nowadays, more and more people pay attention to health care, so tea becomes the first choice, and Pu’er Tea among which is very popular

Effect and Side effect

Pu’er tea is mild, it warms stomach and do not harm stomach. This is especially obvious on cooked Pu’er tea. Generally light fermented for people who love drinking tea, there is “unbearable light” scruples, especially in the caffeine, tannic acid long-term impregnation, often found in the scourge of the bitter stomach.

2. Pu’er tea can reduce blood fat. Many medical experiments have shown that continuous consumption of Pu’er tea can reduce blood lipids by 30% (depending on individual and different), there are 20 patients with hyperlipidemia had done the experiment, the results, Pu’er tea in hypolipidemic There is a special effect.

3. Weight loss effect. It is also often mentioned in daily life that the effectiveness of Pu’er tea to lose weight is not obvious, and some people say that the effect is significant. This contradiction comes from individual differences and differences in the degree of obesity. If the original blood lipids is not high, drinking Pu’er tea does no longer lower blood lipids.

4.Chinese medicine also believes that Pu’er tea at the same time is with heat-reducing, refreshing, detoxification, digestion-enhancing, to greasy, Lee water, purge, expectorant, Qufeng solution table, cough Sheng Jin, Qi, longevity and other effects.

5.Teeth health care. Pu’er tea contains many physiological active ingredients, with the function of sterilization, studies have shown that Pu’er tea has the role of anti-plaque effect, and its maximum effect is when the concentration reaches 1%.

6. Anti-inflammatory, sterilization, governance dysentery. The study proved that Pu’er tea has bacteriostatic effect, tea juice served ten times, can treat bacterial dysentery.

7. Catechins in tea have anti-aging effects. At the same time, Pu’er tea in the process of processing, most of macromolecule polysaccharides turn into a large number of new soluble monosaccharides and oligosaccharides, vitamin C doubled, these substances plays an important role in improving the function of the immune system, it has Health and fitness, longevity effect.

Attention for making Pu’er Tea

In principle, daily life soft water like pure water, mineral water etc. should be adopted, tap water is also ok, but it is suggested to let it precipitate to reduce bleaching powder. It is important to note that, the water to make tea must be clean, and be sure to meet the drinking water requirements.

To make a pot of great Pu’er tea, the brewing skill is very important.

For brewing Pu’er tea, the first step is to choose good tea set, choose large volume Dark-red enameled pottery teapot or clay pot, especially in the teapot round, thick wall, sand rough, the water is smooth, because the teapot internal double pores, So that it has a good permeability, tea does not taste, can better save the aroma and taste of Pu’er tea. In addition, Pu’er tea simple introverted, such pot shape and Pu’er tea unique tea rhyme more consistent. Tea cup recommended the choice of porcelain or glass, you can view the soup color, and delicate and elegant. Cover bowl of tea should be used Jingdezhen porcelain produced to porcelain with slightly thin on the wall. Office of the brewing Pu’er tea, you can choose elegant cup, elegant cup is designed for drinking tea designed tea, glass filter cup, its advantage is simple and convenient brewing drink, and easy to control the concentration of tea, tea filter.

Tea knife is special tool to squeeze Pu’er tea (Tuocha, seven sub-cake tea, brick tea, melon tea, etc.), a tea knife is suggested to be equipped for those who usually make pressed type Pu’er tea, because the tight pressed tea is too tight to break,, with tea knife along the tea cake, tea tiles and other pressed tea texture slowly pry it into thin slices, both convenient tea brew soup, but also better to keep the tea Good form.

After the preparation of tea set, it comes to the selection of water. Since ancient times there are many records on the evaluation of tea selection, the Ming Dynasty Xu sub-“tea sparse”, said: “fine tea Yunxiang, made by water. , Can only complement each other. The ancients will be the water should be divided into days and ground water two categories, Tianshui also known as “no root water”, that is, rain, snow, frost, dew, hail, water limited spring water, river, river, lake, well water is good.

Tea water temperature plays an important role for the taste and fragrance of Pu’er tea. “Hot boiled spring”, the ancients determine the optimal water temperature when Songtao sound appears. Pu’er tea requires boiling water at 100 ℃. In order to make the flavor more alcohol is, it is necessary to first wash tea (also known as “washed cents Yan”), that is, the first washed down the boiling water to immediately pour out. After pouring the water can smell the aroma of its leaves, if the aroma is not enough alcohol, you can repeat the tea once. Pu’er tea formal brewing before the general need to warm tea can be 2 to 3 times, because the long-term storage of Pu’er tea inevitably fall on the dust, tea can not only go to its miscellaneous taste, clean tea, but also play warm tea, wake tea effect. But the speed of tea must be fast, so as not to affect the taste of tea.

The amount of tea can base on pot size and personal taste, if you love to drink tea can be appropriate to vote more. Two people with a small pot, generally 5 to 7 grams of tea, 150 ml of water is appropriate, the proportion of tea and water in 1 to 50 to 1 to 30.

The first brewing time in about 1 minute can be poured into the cup of tea, with the increase in the number of brewing, brewing time can be gradually extended, but the specific brewing time or to see the wisdom of the tea swing to grasp Of the Pu’er tea soup slow, need to bubble 2 to 3 bubble after the fragrance to see fragrant tea.

Pu’er tea than the general tea-resistant, generally can be continuous 10 to 20 times, until the soup is very light so far. Every time the water is poured in the appropriate time to pour out, and try to filter dry tea, the next time to drink and then add water, do not soak for a long time, so as not to affect the color of tea, aroma and taste. Temporarily do not drink, should filter dry tea, open the lid.

Skiils for making Pu’er Tea

The traditional dried green tea are mostly manually rubbed by farmers, its rubbing time is shorter than that of red tea, green tea and guanyin tea etc, and the rubbing degree is lighter than these teas too, so it takes longer for the tea flavor to release, which makes people feel that the tea flavor lasts for long.

How to brew a pot of nice Yunnan Pu’er tea? It is the accumulation of skills and experience. The ceremony, beauty and tradition of Pu’er tea will be fully displayed through correct brewing, so that drinkers cultivate sentiment, physical and mental pleasure, and maintain health.

Brewing Pu’er tea is also an art, it is rich in change, full of personality, full of creativity, rather than a static “stereotypes.” This article on the brewing Pu’er tea should pay attention to the “trick” to talk about their views and methods, and readers to communicate.

Familiar with the nature of tea.

Yunnan Pu’er tea is categorized into loose tea and tight tea, old tea and new tea, green tea and cooked tea. fermented tea with light fermentation, moderate fermentation, re-fermentation, tea are different. Each Pu’er tea has its own personality, only familiar with the taste of tea, and then through the skilled brewing in order to show the beauty of tea beauty. Tea determines the choice of tea, the amount of tea cast, the level of water temperature, brewing rhythm speed, and even choose what water There are many subtle relationships between tea and brewing methods. In terms of the brewing techniques of Yunnan Pu’er tea, the coarse tea is different from the fine tea, the cake is different from the cooked cake, the tea is different from the new tea, the light fermented tea is different from the heavier fermented tea, “bitter end” tea Emphasis on) different from the “sweet end” tea and so on. Therefore, a Pu’er tea to carry out the necessary test bubble, through the test bubble familiar with the tea, to determine the brewing essentials.

In practice, we always have this experience: some Pu’er tea need to soak for a long time before the taste, and some Pu’er tea can producct robust soup after short time brewing. This is due to the production methods and raw materials of Pu’er tea. Of course, there are also mechanical twist to produce sun green tea. This part of the tea brewing when the taste is relatively fast. In addition, the Yunnan Pu’er Pu’er tea pressed tea, in addition to a small amount of tender face tea, mostly intermediate tea-based material, and even some rough old leaves. These mature leaves and coarse old leaves play an important role in the formation of special styles of Pu’er tea. This part of the taste of tea is also relatively thin tea is relatively slow, not fast brewing. And then from the degree of fermentation on the taste of Pu’er tea taste leaching speed, light fermentation or fermentation of moderate Pu’er tea, the taste of the leaching rate is slower than the heavy fermentation or fermentation of excessive tea.
1. Place Pu’er tea into the filter cup, around 10g (cover the bottom of the cup, slightly higher).

2. Pour the boiled water into the filter cup, cover the tea leaves.

3. Take out the filter cup after a while, and pour out the first tea water

4. Pour in boiled water again, water should cover tea leaves

5. Open the cup lid, and remove the filter cup, slightly eliminate the tea soup, and place into the cup lid.

6. Ok, a cup of fragrant and robust Pu’er tea is finished.

7. Don’t forget about the tea leaves in filter cup, don’t throw it away, Pu’er tea is very durable for brewing, after first brewing, you can put the filter cup back into the cup, and pour in water again to make tea again.