In the eyes of monks, tea is not just a bowl of ordinary tea

      The birthplace of this tea in China，talking about tea, often hear the word "tea zen one taste". From ancient times to the present, all drinking tea people take drinking tea and talking heart as elegant thing. The connotation of Zen tea culture is an "elegant" word, become a synonym for Zen culture.

      Zen and tea culture, there are inextricably linked in Buddhism. Buddhism grasps the indifferent attitude towards life, pay attention to meditation、practice Buddhism or Taoism、sit calm breath, that can purify the hearts of people. Drinking tea and talking zen, the combination of tea and Zen; The so-called "tea zen one taste", in fact, tell the world, to comprehend the definition of Zen by tea.
      In the eyes of the monks, tea is not just a bowl of ordinary tea, it is not simply as thirst quenching drinks, but up to the spiritual level, is the true nature of self awareness. Tea has become irreplaceable drinks, so the monastery monks love tea, addicted to tea.Coupled with the nature of the monk is interlinked, in the course of time, with the monks have the indissoluble bound.
      In fact, many tea master of the depth of the study for tea, most and Buddhism has many sources. Such as the Tang Dynasty by Lu Yu(陆羽), he grew up in the temple, and in the temple had been addicted to tea and a tea ceremony.

      That year, the monk Zhi Ji raise Lu Yu, Zhi Ji master is famous for cooking tea,  Zhi Ji was Tang Taizong recruited into the palace. Of course, a long time will miss the old taste. Want to drink tea from Lu Yu,So Lu Yu into the palace, in the absence of a meeting, Lu Yu cooked a pot of tea, along with the dissemination of tea aroma, not far place Zhi Ji master exclaimed: apprentice come here.
      Visible, Lu Yu and Zhi Ji master, after long time feeling such Zen, two people reached the tea through the heart of Zen. After Lu Yu saved written "the classic of tea(《茶经》)" is the first part of the world to the book of tea，to lay the foundation for the development of tea.

      Tea always can put on a par with the enlightenment of life since ancient times, tea soup into the mouth, first bitter and then have its sweet. Zen and tea follow like a shadow, This little tea leaves, carrying the civilization of the world Buddhism and the society, create a unique Zen culture and tea culture, and make tea and zen inosculate as a whole.

Analysis of various types of big leaf tea characteristics

Analysis of various types of big leaf tea characteristics

1.Compared with the old tree tea and the new planted tea

      Old tea trees due to age for a long time, root system developed and deep mbedded, old tea tree bsorbed nutrients and trace elements more than new planting tea, when drinking tea, old tea trees have little bitter than new planting tea, the sweet feeling is higher than the new planting tea, resistance to bubble degree is higher than the new planting tea. The relationship between age and quality of the traditional Chinese medicine principle to explain more clearly: Ginseng, Radix Polygoni Multiflori are age the longer the better efficacy.

2.Compared with the macrophanerophytes tea tree and dwarf trimming tea tree

     Compared with the macrophanerophytes tea tree and dwarf trimming tea tree, the same conditions of ecology, climate, soil, trees age etc, the growth of macrophanerophytes tea tree have small pick area, low yield, the growth of dwarf trimming tea tree have big pick area, high yield. The same ecological, climatic and soil conditions and age, If a strain the macrophanerophytes tea tree have 500 grams tea every year, a strain dwarf trimming tea tree have 1000 grams every year, the macrophanerophytes tea tree have more internal containing substances and high quality than dwarf trimming tea tree, the shortage of tea(荒茶) is better than the high Tableland Tea.

3.Compared with have forest environment and no have forest environment

      Tea plantation with forest environment, due to the influence of biological diversity, biological Reinforce each other in the forest, tea tree very seldom damage by insects, Can not use pesticides, but tea plantation without forest environment, will have damage by insects question, the use of pesticides will have corresponding pesticide residue problems.

      Tea garden have forest environment, dry branches and fallen leaves of plant form many humus, tea tree has a more adequate supply of fertilizer. No forest environment without tea plant fertilizer to improve the yield of humic fertilizer fertilization will have problems. Natural fertility and artificial fertilization of tea quality will be significantly different.

      Tea garden have forest environment, tea tree and all kinds of symbiotic plants, there will be a better and more highlight the wild flavor tea gas.

Old drink tea prople is how to evaluate the middle term ripe puer tea?

      You must be agree with the word: Every tea lovers have a longing for the old puer tea, but most people are drinking a cup of new tea.Why？The most popular saying is that old tea is expensive, and the storage is very good, but very less. For the old drink tea people,forming a virtuous cycle of storaging new tea and drinking old tea,but the new group still have to drink new tea waiting for it to grow old.then what shall I do? Medium term tea this time is a very good choice. But there is still a problem that is not solved. Medium term tea for people who drink tea for years, the year may be a little short,as for the new people is somewhat unpredictable. In fact, the medium term tea has a very high cost performance and stability.

      The cost performance comes from where? As everyone knows, A few years ago, the raw material of Pu er tea showed a great increase every year. even though the market is cold in the past two years, but the price of raw materials and there is no larger drop.On the market a lot of new tea prices have almost the same with middle term tea, even higher than the middle term tea. So, the high price of the medium term tea is obvious. What is the stability of middle term tea? Middle tea after a certain year of aged, the characteristics of tea and taste line has been basically stable, you can completely according to the personal hobby is very intuitive selection of taste and collection. In addition, the middle term tea after several years of aging, warehousing good and bad are very intuitive. Not a lot of problems exposed in the new period are more likely to show a novice, more secure.

      How about ripe tea in the middle stage? Some people questioned: ripe puer tea upto "top fermentation"? Asked a lot of puer tea consumers, really drank old ripe puer tea? Many people answer no, but they are advocating "collection raw puer tea, drink ripe puer tea" concept, Or "Introduction drink ripe puer tea, Old drink tea people drink raw puer tea", Even said "ripe tea because of rapid fermentation, tea nature is dead, no subsequent transformation of space". So, many people have lost the old ripe tea mellow attractive opportunity to experience. Ripe puer tea, like red wine,although the pile fermentation basically completed, but it also needs time to complete the process of aging. First, the vapor pressure form the "moisture"  is dispersed. Secondly, the change of fermentation of cooked flavor, to obtain a more pure taste and aroma, aged rhyme can better show. Finally, the optimization of its taste is completed, sweet taste, the soup of smoothness and consistency of ascension, taste experience more pleasure. Storage after a period of time, pu'er ripe tea completed a "alcoholize", taste more better. The old ripe tea stored for more than ten years of taste more attractive, this is one reason why consumers like Pu'er tea for the year. But there is a problem all the time. Ripe puer tea have too much immediate consumption, remains of the old ripe puer tea is not much, can be a large area of the exchange of goods to drink less. So, can also experience the old raw tea and old ripe tea charm of the old people, and even fewer.

      Intense heat of summer will leave，autumn is coming，ripe puer tea to help you bid farewell to the autumn fat regulating spleen and stomach. At the end of the summer breeze to Mofu summer all, to keep the body cool breeze, the solution to the lack of autumn, drink good tea, especially good ripe tea. Ripe tea after the artificial fermentation, the microorganism in tea and bacteria is regulating gastrointestinal scavenger can help gastrointestinal motility, intestinal endotoxin eduction, spleen and stomach. In addition, long-term drinking ripe tea can make scientific evidence of cholesterol and glycerol ester reduction, treatment efficacy of obesity. So, the summer will do, autumn is not far, you can drink some ripe tea.

Pu'er tea middle term is ignored

      The aging characteristics of Pu'er Tea with a heavy taste and gets better to win more and more love tea people like,but the strange thing is, the market consumption shows two extremes, new tea and old tea.Every puer tea lovers have a longing for the old tea,but most people are drinking new tea,old drink tea people group have formed a virtuous circle of storage old tea and drinking new tea,the new group was drinking new tea waiting for it to grow old.There is a bridge between the new tea and old tea--middle term tea,has been ignored by the market, today we talk about this is ignored middle term tea.

      What is medium term tea?

      What kind of tea is the medium term, the market is a different argument,The most popular argument is that the deposit period of about 10 to 20 years between the Pu er tea,from the 90s to the beginning of this century Yunnan tea factory production puer tea,including raw puer tea and ripe puer tea.Currently on the market for the medium term standard of tea is not a specific,for age of the middle term of tea,many experts in the industry,scholars even tea enterprises, tea merchants, tea people has a standard of their own.After all, the definition of anything, it is difficult to have a standard fixed answer, some controversy is not surprising.

      The author believes that the middle of the tea should be set at about 10 years,because the transformation of Pu er tea can reflect the charm of its own to precipitate about 10 years time.After tea stored for 10 years,tea soup from green yellow to gold yellow,iubrication bright，the bitter began to become soft and harmonious,irritation decreased,sweet taste obvious，the tea aroma has been into the soup,this period of tea into the appropriate drinking period, more suitable for direct drinking, health value is higher.

      Why is there a medium term tea?

      In the final analysis is the emergence of the medium term tea is market needs,the market needs a stale transition between the old tea and new tea.In recent years Pu'er Tea circles formed the old tea and new tea two distinct markets,the former belongs to the scarce resources that cannot be duplicated,A growing market for luxury goods enjoyed by a handful of people,but also difficult to distinguish between true and false, the price is high.There is no old tea resources to pursue a new tea, tea manufacturers have to push new tea for glory, to attract consumers collection of tea.

      After all, Pu'er Tea gets better with the core value of more old more aroma,Between 2000 and 2007, the production of Pu er tea,gradually become Chen period of 10 to 20 years of tea,to fill up a time gap between the old tea and new tea.According to the traditional view, 3, 4 years of tea to new tea,old tea is the tea of 20 years or more.And 10 years or so of the middle of the tea has a clear transformation, the taste has entered the period of appropriate drinking.Middle term tea is more stable than new tea,compared to the old tea is more cost-effective,this is also the reason why the market will appear middle term the tea.

      What are the characteristics of the medium term tea?
      After about ten years of storage aging, Pu er tea itself, the stimulation and cold nature reduce，tea nature became mild introverted,the original bitter taste slowly into the sweet alcohol,aroma from up to sink,mellow tea,water long soak,long finish.Medium term tea comprehensive quality taste has begun to enter the appropriate drinking time.
      Medium term tea for people who drink tea year round is also a bit short,but for consumers, it has a very high price and stability.Where from cost performance of middle term tea? Each year, Yunnan Pu er tea raw materials have shown a great growth.Over the middle term tea growth range annual,a lot of middle term tea price is not high than new tea.The old tea due to the scarcity of quantity and good taste has high price.
      What is the stability of the medium term tea? Middle term tea after a certain year of aged,the characteristics of tea and taste line has been basically stable,consumers can choose according to the personal interests of choose to drink and collection.In addition to the middle term tea after a few years of aging,storage good and bad are very intuitive,many in the new tea drink and no problems are more likely to show,novice on the road more guaranteed.
      The middle term tea value of high drink,often drink the body to suffer.consumers are easy to accept the taste,price benefits,It acts as a tea and tea tasting rations consumer force.To affordable, high price of medium-term tea tea as a food, drinks the value, can pick price slightly high some medium-term tea boutique, as tea tasting.
     

The good and bad of Pu er tea can not only look at the price

     

      Cheap no good goods, good goods is not cheap.It was which industry can be Identified.But just to determine good or bad of puer tea by  the level of the price, this will be a big mistake.
      Pu er tea prices can be broadly divided into three parts: Base price，Quality price，Additional price.

      Base price is mainly from the leaves on the tea tree to the last place in the market that a piece of the human cost.Such as usually artificial dwarfing old trees tea picking costs tens of yuan / kg, tea garden Tableland Tea Picking costs only a few dollars.From the Maotea to the packaging market, Pu'er Tea cost roughly add 3 yuan/pieces,This will be able to understand why a piece of old tea can not only sell tens of dollars, put aside the value of tea, labor costs are not enough.

      The quality price is the inherent quality,every season of pick tea,a large number of businessman collect tea go to the tea mountain,we passed the assessment cup to identify the good or bad of Pu er tea,farmers and merchants both determine a transaction price,Note: I said here is not famous Pu'er Tea acquisition, to the quality of tea to determine the price.
      Additional price is the popularity of producing areas,the popularity of brand and market push hands attitude determine the additional price of Pu er tea.This is 8000 yuan a kilo Pu'er Tea was not much better than 1000 yuan a kilo of tea. More than 7000 yuan, is the concept of consumer psychology and other a series of factors with the quality of the tea is not too much money.

      Cheap no good goods, good goods is not cheap to say is the basis of price and quality price. But the specific to a certain piece of tea will always more or less include the additional price. For people who really want to drink tea, the two factors constitute the higher the price, the lower the price of the third factors to be considered a real good tea.

Do you know puer rock tea?

      Tang dynasty tea sage Luxu work <the classic of tea>(《茶经》) wrote that "Good things grow in stone(上者生烂石)".
      Overlooking down from the Yunnan Lincang tea area above, you will found large tracts of ancient tea plantation, growth in the soil of the stones, grow tall and straight, Wei spectacular. Such a large area of the environment, Yunnan and even China's premier tea.
      The typical tea area when the number of Bangdong and Matai. Influenced by crustal movement,the two rocks through air. A large area of tea tree in rock mixed long, tea tree and stone concomitant.Rotten stone under soil layer is thick, tea tree rooted in a few meters deep, draw rich in trace elements, contains abundant material and coordination, tea quality and taste of the distinction, like fairyland fairy.

      This from a cleft in the rocks, growing out of the ancient tea tree, after the color tea agricultural core technology production and processing of tea, we will named as the "Yunnan rock tea".
      Yunnan rock tea, stone seam grew out of tea trees, stones for growing tea tree, cold light incense rhyme, sweet and smooth blending, and Bangdong Matai in the vicinity of the large leaf tea, tree age more than a hundred years,Therefore, both taste of ancient tree tea and rock rhyme of rock tea.

      "Yunnan rock tea" containing 32.91% amino acids, caffeine 3.61%, water 40.49%. Yunnan rock tea is the drink of the ecological, green, health and safety, "Yunnan rock tea" finished compressed tea cake, wonderful cake through the national quality inspection center for testing, the indicators were in full compliance with national standards, without any pesticide residues, which promote the tea good quality indexes of tea polyphenol content higher than GB 5%, water extract more than 12%...
      As one of the original Department of Yunnan sexual groups large leaved varieties, Taiwan, Malaysia, Bangdong area of ancient tea trees grow well in the original ecology of the natural environment, strong resistance, rich tea Er, high concentrations of tea, clear, durable resistance to bubble, plus two unique tea stone symbiosis, rock rhyme Floral, after refreshing drink sweet, memorable.

     陆羽《茶经》茶之源曰：其地，上者生烂石，中者生砾壤，下者生黄土。野者上，园者次。茶之煮曰：其火用炭，次用劲薪。其水，山水上，江水中，井水下。

Story of the type of 2007 raw puer tea

      When I first drink the raw puer tea,that is before two weeks,I went to an ancient tea garden in Lincang.
      My friend Mr Zeng brew tea for me, he said: you like raw puer tea, I believe that you must like the type of raw puer tea.He take tea to me and boil water.

      He said: Manufacturing process of the type of tea is worship tea God,raw material selection,withering,water removing rolling,steam tea and compressed into cake.The type of tea the entire production process basically followed the traditional skills,Manufactures fine,Steaming process use the pressure cooker, boiler and pressing process using artificial stone foot pressure, can better by feel, taste and experience to control efforts, temperature, humidity, not only save time and labor, but also to ensure the superior quality of tea.
      In his heart, He is very respect tea master of the type of tea, tea master is making tea with his heart,He respect tea,and fused the inner and outer beauty of tea.
      The production process itself is a kind of culture,so take seriously，so sincere，so rigorous，the type of tea must be most pure,look at the pot of boiling water, the heart is calm.
      My friend brew tea for me, when mellow attractive tea soup pour into teacup, Once again I was impressed.

      old tea tree grows in the old trees.the sacred ancient tea trees to absorb the world rain,presented to the human the purest gift,Then this magical leaves is rolling into delicious food of human world by the most pure heart.

How to be more appropriate to wake up the puer tea?

      Wake up the tea also called run tea,through the contact between the puer tea leaf and the hot water, the temperature of the tea leaf can be improved,Help the leaf stretch slowly, make tea fully regained consciousness, and take away puer tea in all aspects of the attachment of dust.after wake up tea brewing can better release the tea flavor.

      First full warm tea set with hot water,then put tea leaf in the Gaiwan or tea pot(Normally，if just one people, raw puer tea about need 3g; if you are 3-4 people, raw puer tea about need 5g, but quantity can change following your taste) and pour hot water in the Gaiwan or tea pot,after 3 seconds pour out tea soup. Normally,raw puer tea need wake up tea 1 times, ripe puer tea need wake up tea 2 times. The degree of wake up tea, in the whole process of brewing,determines the intrinsic quality of the tea, the brewing has a direct impact on.

      So wake up tea should pay attention to several aspects:
      First of all is to see the dry tea to decide water temperature, raw tea,new tea and tender tea need lower water temperature, ripe tea and old tea need increase water temperature.
      Control time is also the key, soaking time should not be too long, if wake up tea time is too long, tea extract release too much, will affect the official product drink tea taste, so to rapidly poured out wake up tea soup.
      At the same time, loose tea or Mao tea, appropriate to shorten the time, cake tea, Tuo tea can be changed according to the degree of compression, should pay attention to is discus. Because of the suppression of a tight, not easy to precipitate material can be slightly prolonged waking up the tea time and try to with a small amount of water were waking up the tea.
      In the wake of the tea，you can following soup colour of waking up tea,help to determine the required water temperature and immersion time formal tea.

      Pu'er Tea by waking up tea, tea better help to show the inner temperament, improve the aroma and taste of tea. Of course, the way to wake up tea is not limited to this, as long as know the characteristics of puer tea, you can create more ways to wake up tea, help tea to better show the characteristics of tea.
   

Ripe puer tea and raw puer tea benefit function and taboo

       Pu erh tea mild, warm stomach, not to hurt the stomach, this viewpoint ripe Pu'er tea is particularly evident, Pu'er tea fermentation is a series of enzymatic oxidation and microbial activity in the complex process of change.

       Irascibility exuberant people easily agitated or impulsive, irritable, suitable for drinking raw puer tea lowing anger, four cups a day of tea can make it easier to get relief from itching or acne prone skin, and dry mouth or mouth pain, deficiency symptoms will gradually eliminate.

      In the study of the effect of Pu er tea on human blood pressure heart rate and blood flow chart, Lin Yuechan and He Guofan thought that the physiological state of cerebral blood vessels and the changes of cerebral blood flow dynamics. Data show that drinking Pu er tea may have the effect of lowering blood fat, improving insulin resistance and preventing cardiovascular disease. By from the body and animal experiment results, Pu'er tea extract has obvious antioxidant activity, scavenging free radicals and reduced LDI unsaturated fatty acid levels and increasing LDL tocopherol content, in order to reduce the sensitivity of LDL oxidation. The inference that drinking Pu er tea can prevent the occurrence of atherosclerosis and cardiovascular disease. To kill cancer cells.

       Experiments show that the puer tea has a variety of rich anti pain trace elements, such as Q- carotene, vitamin B1, B2, C, E, etc.. The Pu'er Tea produced in the process of drinking the health care effect, caffeine has many positive effects on the human body.

Ripe puer tea benefit function

       Ripe Pu Erh is generally refers to the Sun Jing Maocha as raw material through the Ottawa heap fermentation and artificially transformed time relationship, to the taste of Pu'er tea from the bitter into sweet, pure thick, soup color is from golden yellow conversion is chestnut red, brown, chestnut and so on.
       Ripe Pu'er tea,the role of the main components of the activity is tea pigment (TR) and Huang Chasu (TF), and tea brown prime (TB), gallic acid and vitamin C. Fermentation of ripe Pu'er tea due to the action of microorganism in the process, transformation of macromolecular polysaccharide material formed a large number of new soluble monosaccharides and oligosaccharides, fermentation, vitamin C is also doubled, these substances to improve the human immune system play an important role. During the fermentation process, the content of flavonoids in Pu er tea is in the form of flavonoid glycosides, and the effect of vitamin P is an important substance to prevent the hardening of the body.
       Rich in beneficial bacteria fermented Puer tea, enter the body and not on the stomach produces stimulation as, and can formed in the surface of the stomach membrane attachment, has good protection on gastric, regular consumption can play to the stomach and protecting stomach effect. Not transformed raw tea and green tea, has a certain stimulating effect on the stomach.
       Familiar Pu'er Tea effect including: lipid-lowering, antihypertensive, Yangwei, more suitable for the elderly.

Raw puer tea benefit function

       After fermented Pu erh tea (both artificial ferment ripe tea is the natural fermentation of Sencha) weight lowering effect is better in the new production that has not yet begun to transform the Raw puer tea.
       Pu'er Tea in the fermentation process, polyphenol oxidation will occur, degradation and polymerization. Storage of about 20 of the tea polyphenols content can be reduced to about 9%. And in oxidation, degradation and polymerization process, generated by the network and product is the anti-cancer, the main component of such as "group B chemical composition. Main tea anti-aging (i.e. oxidation to remove the body of oxygen free radicals) composition is catechin compounds (as in table epigallocatechin gallate ester (EGCG) oxidation is better than with the same content of vitamin E).The antioxidant capacity of four kinds of tea,Its oxidation ability (scavenging free radicals in the human body) followed by: EGCG>EGC>ECG>EC.
       Studies have shown that contained in Yunnan Dayezhong tea contains tea polyphenols, total catechins and the catechin table epigallocatechin gallate ester (EGCG) and table epigallocatechin "content were higher than other varieties of tea. So the tea drinking Yunnan Dayezhong processing anti-aging function is better than that of other kinds of tea, and without oxidation and fermentation of Pu erh tea (new produce Sencha) effect is better.

Drink tea taboo

       1. Avoid drinking new tea: a short time as the new tea store, contain more not by the oxidation of phenols, aldehydes and alcohols and other substances, on the gastrointestinal mucosa has a strong stimulating effect, easy to cause stomach problems. So the new tea should drink less, less than half a month of storage should avoid drinking tea.
       2. Fasting tea: fasting tea can dilute gastric juice, reduce digestive function, high rate of water absorption, resulting in tea bad component lot into the blood, cause dizziness, palpitation, weakness in limbs and other symptoms.
       3 have a fever tea: tea contains theophylline, have increased the role of body temperature, have a fever with tea tantamount to "add fuel to the flames".
       4 menstrual tea: tea in the menstrual period, special drink tea, can induce or aggravate premenstrual syndrome. Medical experts study found, compared with those who do not drink tea, tea habits 2.4 times higher risk of menstrual catatonia, drink tea every day for more than 4 cups, increased by 3 times.
       5. Liver patients bogey tea: tea caffeine and other substances most of the liver metabolism, if the liver is sick, drinking too much over the liver metabolism, there will be damage to the liver.
       6. pregnant women bogey tea, in particular, should not drink tea: tea contains large amounts of tea polyphenols, caffeine, etc., on the growth of the fetus in the womb has many unfavorable factors, for the normal development of the fetal intelligence, avoid caffeine on fetal over stimulated, pregnant women should drink less or not drink tea.

The most accurate age female tea spectrum are here

      Women of different ages should be how to drink tea, in order to play the best effect?
      To select the collocation tea spectrum according to their actual situation of age, in order to achieve rapid fat burning weight, keep healthy.

      20-25 year old female
      Circulation strong, detoxification based.
      Most of the women in this age group are students, white-collar workers, although they are strong, but due to the limitation of life and work, limited movement, it is easy to appear obese.
      And due to the irregular life, or a long period of electronic equipment, easy to cause the skin out of oil, acne lush.
      It is time drink slimming tea have to start from detoxification, bowel detoxification and fat, reduce the concentration of fat particles in the blood.
      Recommended tea:
      Green Tea, Chrysanthemum Tea, Oolong Tea, cassia seed, bitter tea etc.

      26-35 year old female

      Metabolic decline, conditioning downsizing

      From the age of 25, women's metabolism began to decline gradually after birth baby may decline even faster.

      Therefore, if there is no conditioning a good inner loop, just a simple detoxification may be more obese. In the recovery period after the female fertility is the optimal period for the regulation of metabolism and endocrine cycle.

      This stage should not choose cold stimulation tea, should choose to nourish kidney tea.

      Recommended tea:

      Rose tea, Chinese wolfberry tea, Ganoderma lucidum tea, longan tea, ginseng tea, etc.

      36-50 year old female

      Stomach fat burning oil, detoxification

      The middle-aged fat seems to be the fact that women irresistible, this decline and body metabolism, hormone secretion deficiency and cyclic variation has a direct relationship.

      Therefore, the age of female drink tea to keep raise as the main, but also with the local fat burning movement.

      And women enter menopause there will be physical and mental fatigue, irritability and insomnia, dry skin, brown hair, menstrual disorders and other symptoms. Chinese medicine experts pointed out that the relief of menopausal symptoms, you can make some traditional Chinese medicine tea.

      Recommended tea:
      Green Tea, Pu'er Tea, Shouwu tea, tea, tea and other Chinese angelica saffron

      Women over 50 years of age

      Delaying aging and protecting the heart

      Drinking tea in the elderly is good for health, but it should be timely, appropriate, and good tea.

      Old people absorb function, metabolic function decline, the content of calcium, magnesium and other minerals in the old tea is high, excessive drinking will affect the bone metabolism.

      The evening before going to bed, especially older women can not drink tea, drink tea, in order to avoid nervous excitement, increased urine output, the impact of sleep.

      Recommended tea:

      Jasmine tea, Kuding tea, corn tea etc.

How to buy high-quality puer tea?

      It is not a easy things to choose and buy tea leaves,If you want to get good tea,you need know much more tea knowledge,such as various types of tea standard,price and market, and tea tasting,test method, etc.But before buying puer tea,to figure out what kind of puer tea is suitable for their own? So you will be more convenient to buy a better suited to their own tea,If not, everything is nonsense.
      First of all, the purchase of tea need to pay attention to place:
      Puer tea have many story,not all a gimmick, but it also increases the chance of being fooled. To the beginning of the purchase of puer tea friends recommended "six no" point:
      One, Do not take the wrong age as the standard;
      Two, Do not fake packaging as the basis;
      Three, Not to the depth and shallow of the soup color as an excuse；
      Fore, Not to add taste as a false impression;
      Five, Don't following Mildew smell and warehouse name as importance spot;
      Six, Not following tree aged and tree type

So how can I get the best quality puer tea?

     Understanding of producing area
     Pu'er Tea refers to the origin of Yunnan large- leafed sun dried Maocha again processing of the two series: Indirect re processed products for raw puer tea and artificial fermentation processing experience ripe puer tea,Yunnan is the origin of Pu er tea, Simao, Xishuangbanna and Lincang, the local area of Dali is the center of gravity of the origin of Pu er tea.

      Distinguish between new and old Pu er tea

      New Pu'er tea refers to the just made of Pu erh tea, appearance the color green, pekoe, rich taste; old Pu'er tea is refers to Storage is the longer Pu'er tea, long time experience after fermentation, the tea appearance is white jujube, pekoe turn brown

     Distinguish tea soup color

      Try to brew puer tea, and see pu'er tea soup color. Because of aged Pu erh tea after a long time of continuous fermentation, tea color darker, but not as black as lacquer; and new puer tea soup color is shallow. But this can only be used as a reference, because even the new Pu'er tea, some tea color will very deep, the best way is try to drink.

      Try to drink and taste

      Try to drink is tea of choose and buy a more reliable way, due to a cup of tea, OK, match to be unsuited to taste, drink from the trial can the know, a nice cup of tea will not have musty, more is not a cup of bitter water. New tea pekoe, not aging, sweet taste; Chen Pu erh tea, pekoe turn lily, flat and not comfort. Therefore, the taste is mellow.

      But here I would like to talk to you emphasize, buy tea to pay attention to frist see color, the second concept of appearance, third smell the aroma, four tea flavor, five pinch dry

      One, look at the color:

      New tea color is generally fresh and pleasing, or green or dark green. Some tea color dry dark brown, show tea has different degrees of oxidation, the tea is often old tea; if the leaves have obvious focus, bubble point (black or dark reddish brown spots) or a leaf edge coke side, that is not good, not good tea; if the tea color and luster miscellaneous flowers, shades of color contrast is bigger, which indicates that the tea is clamped in the customers, old leaves and Chen tea, so tea on is not good tea.

      Two, View shape:

      A variety of tea has a specific shape characteristics, some like needles, some seeds, like film, some like beads, fried tea leaves are tight knot, straight. General said the new form of tea: the bands of bright, size, thickness, length of uniform for the top grade; a withered cable dark appearance is not the whole, or even a tea stalk, tea seed were beneath contempt. Fine, bud, tender Feng Miao sharp high; rough pine, old leaves, tender leaves of low fat bulge. Flat tea to flat, smooth, as well, coarse, dry, shorter for the times; strip tea in the cable tight, round straight, uniform Qi as well, rough, twisted, short pieces for the times; grain tea to successful firm were as good, loose pieces.

      Three, smell the aroma:

      New tea generally have new tea aroma. Good new tea, tea aroma is particularly obvious. Such as can't smell tea aroma, and smell of tea green gas, crude old-fashioned, burnt gas is not a good tea. If old tea, the aroma is weak or there is a smell of chen.

      Four,Tea flavor:

      After the entrance of tea sweet and fresh, mellow and refreshing, sweet taste are best left in the mouth; usually take a small sample brewing observation, good green tea, soup color is dark green and clear, tea first if astringent flavor after the glycol, and with chestnut flavor.

      Five，hand pinch dry and wet:

      A pinch of tea pinch with your fingers, can judge the degree of wet and dry tea. Tea to be resistant to storage, must be dry enough. Moisture of the tea water is higher, not only will seriously affect the color, smell and taste of tea, but also easy to mildew.

      In the final analysis, is not a good tea, mouth know, suitable for their own is a good tea!

Aging process, appreciate the puer tea slowly getting old

      Now on the market a lot of Pu'er tea is a phenomenon, new product of Pu'er tea, bubble, quality is acceptable, but kept a few years later, the quality is getting worse, tea soup became thin water taste bitter, existence shape keep, but quality no keep. The emergence of this phenomenon, the reasons are various, raw materials, processes are likely to have an impact on the result.

      Pu er tea in the process of special processing, until the completion of the packaging, in fact, did not complete the final product shape, still need a process of aging. The reason why the need for aging, because puer tea is a product of the fermentation, compared with the unfermented Pu er tea, in his early all processes are ready for fermentation, and the real fermentation, is produced in the process of aging, therefore, a will of aging stage known as natural fermentation (or after fermentation stage).
      Taking the tea polyphenol as an example, the content of tea polyphenol was very high before fermentation. The fermentation no because tea polyphenols attenuation, so that the Pu erh tea to mildew, but will the large number of phenolic compounds under the catalysis of microorganisms and enzymes, the formation of degradation and transformation of substances contained in the tea, and lead to a large number of have the nutritional value of derivatives.

      To the point of drink tea, Pu'er tea is more aged more fragrant, aging is of strong tea to, such as polyphenols of oxidation, can not get rid of is to be accepted by our senses, strong bitter wild, transformed into a docile lively soft.
      When a now is not good to drink tea with a good drink of tea, under the same conditions of aging, fifty years later, it is not good to drink more tea than it is now good tea aging effect. But only in the fifty year of the aging effect of this section of the bone, so that, in the thirty year period, the twenty year period may not be reversed. Because the biggest change in the aging effect of those factors, "aroma, bitterness" are slow to change over time. The condition is roughly equal to the tea, in the long Chen on the way, you fast I slow the order of the total change.

      In the final analysis, drinking puer tea core value is that  it and other kinds of tea do not have the flavor and fragrance, rich and pleasant tasting, and unpredictable level sense.

How to distinguish Fuding white tea and Yunnan moonlight white tea?

      This tea is Yunnan moonlight white tea or Fuding white tea? How to distinguish?
      Look from the picture, this tea is not the Fuding white tea, should be the moonlight white of Yunnan. Because the tea needle was dark, pekoe short smooth, unlike Fuding white tea is so dense. And from a little leaves, both sides of the pros and cons of a black and white, color difference is obvious, is the characteristics of the moonlight.
      Fuding white tea and Yunnan moonlight white tea is known as "white tea", but there is a big difference. Moonlight white tea although called white tea, but with the name of the orthodox Fuding white tea is not the same, it is a kind of Pu'er tea, using a similar in Fuding white tea processing technology and finished after the moonlight white sense of wandering in between raw tea and oolong tea, is a special variety.

      Can be distinguished from the following aspects:

First, look at the shape.
      The positive and negative sides of Fuding white tea leaves colour are not obvious; while the moonlight White tea one side is white, one side is black, and the color difference is very obvious. Fuding white tea buds fat, hair dense; moonlight white bud slender, short hair .

Second, from the shelf life.
      Fuding white tea more Chenxiang, a year of tea, medicine for three years, seven years treasure; and white moonlight retention period now for Pu'er tea is very short, general only 2 - 5 years of time, here on the aroma will over time and slowly weakened.
Third, from the taste to see.
      Fuding white tea have fragrant flowers and hair fragrant, older tea have jujube aroma, taste sweet medicine, along with the year increase becomes more and more mellow. White moonlight white tea transformed orchid and honey aroma similar oolong tea aroma, taste also is more close, and Pu erh tea aroma comparison has a big difference, walk in between the green Puerh tea and oolong tea.