How to identify different tea？

      How to identify new tea and old tea?
      New tea is good than old tea, this is generally speaking. Timely storage, for Longjing tea, not only good color and taste, but also with the beauty of incense. Such as oolong tea, just keep it properly, even the following year old tea, has the same aroma fragrance, the characteristics of the mellow taste. However, among the many varieties of tea, for more tea category, still is "new tea is good". To judge new tea and old tea, it can be distinguished from the following 3 aspects:
      1. According to the color of tea distinguish old tea and new tea. In general, green Tea color verdant dark green, soup colour yellow green bright; Black tea colour spurt black water smooth, the soup color reddish orange lights,it is a new tea logo.
      2. According to the aroma distinguish new tea and old tea. With the extension of time, the fragrance of the tea leaves will be changed from high to low, the aroma type will from the new tea strong fragrance to Low stuffy turbidity.
      3. According to the taste distinguish new tea and old tea. No matter what kind of tea, the new tea taste mellow refreshing, and old tea is pale and unhappy.
      In short, new tea give people a feel of fresh color, high aroma, taste mellow. And stored for more than 1 years of old tea, even with good care, also will inevitably appear color dark, aroma sink, thin sense of taste.

      How to identify true tea and false tea?
      True tea and false tea, commonly used sensory evaluation methods to identify. It is through the human visual, sensory and taste organs, grasp the inherent nature of tea, by seeing, smelling, touching, tasting, finally, a comprehensive judgment is true tea or false tea. Distinguish true tea and false tea, usually the first with both hands lift with dry tea, near the nose, a deep breath of tea aroma, just have tea aroma, it is real tea; just have green fishy taste, or inclusion of other odor that is fake tea. Meanwhile, it can also be combined with the color of tea to identify; use a hand to hold a tea leaf in the middle of a white paper or a white plate, spread of tea, careful observation, if Green Tea invisible green, black tea spurt black water smooth, oolong tea dark green, and the color of each kind of tea is basically uniform, it is true tea. If the tea color clutter, very not harmonious, or is not consistent with the nature of tea, that there is false tea suspicion.

      How to identify flower tea?
      To distinguish the fragrant flower tea and mixed flower tea, usually used in the way of sensory evaluation. Review time, just use your hands to hold a handful of tea, to suck the smell of tea,there is a strong fragrance of flowers, fragrant flower tea; Although there are flowers in the tea dry, but only tea aroma, but no flowers aroma but mixed with scented tea. If the tea brew with boiling water, just a smell and a drink, to determine whether there is no fragrance of flowers, more likely to make judgments. But there are a few fake tea, a kind of fragrance of jasmine flower is sprayed on the surface of tea, put some scenting flowers dry, this increases the difficulty of identifying. However, the aroma of this tea can only maintain 1-2 months, and then disappeared. Even in the fragrance of the effective period, generally where there are some people drink flower tea habits, can also be distinguished by the feeling of aroma.

Scenting flower tea with natural flowers, then there is a sense of stuffy.

Yunnan dianqing(滇青) and dian green(滇绿) just the change of one word

      Yunnan dianqing(滇青) and dian green(滇绿) just the change of one word, but they belong to two different types of tea, also called the sun dried maocha, and Dian green is the green tea produced in Yunnan. The source of fundamental differences between the two, due to the water removing temperature difference, there are drying methods for dry in the sun or dry beside or over a fire, temperature and time control.

      Green Tea water removing the temperature between 210~240 degrees Celsius, but the Yunnan dianqing(滇青) water removing temperature should be below 180 degrees Celsius below, this is the first difference between the two. During the rainy season, fresh leaves too wet water removing is not easy, too much and fall short easy to cause the water removing not enough or excessive fermentation,aroma not enough, thin soup or bitter not conversion phenomena.The sun dried maocha after rolling, on a bamboo mat or cement Shaichang in directly, dry in the sun, the drying process turns over 2~3 times, daily temperature is generally not more than 40 degrees Celsius. However, if the drying machine for drying process, usually the temperature is over 80 degrees centigrade, even between 100~130 degrees; High temperature water removing, high temperature drying maocha, if the finished product is still in the high temperature, become the standard of Yunnan puer tea. It is a find at tea factory, pressed tea products in the sun for two days continuous exposure, the aroma taste is completely different from the three day or a day sun shade shade treatment, for subsequent changes also be observed.

      High temperature water removing led to the complete cessation of enzyme action, plus the water content of the new products is less than 9%, after long storage and air contact, may only make puer tea appear similar to the moisture absorption deterioration of green tea, but not after-fermentation. The new product Yunnan Pu'er tea features is fresh tea leaves pale green or green, soup colour yellow green fragrance, but one or two years after the soup color is usually turbid, aroma reduction, taste becomes thin and not back to sweet, that can't show out sun drying maocha the more older more aroma characteristics. There are some more than 10 years raw cake, although not in the wet warehouse, but taste the tea no aroma no smell, it may be related to the above situation.

      Dianqing and Dian green have their own characteristics, of course, the "sun smell" of Pu er tea can't substitute. If consumers want to drink immediately, is unable to accept the bitter taste of sun dried maocha, Yunnan dian green tea is a good choice. And in the long term storage, the more older more aroma's point of view, green tea is not as good as dianqing tea fermentation of puer tea have the charm.

      Dianqing and Dian green are produced in Yunnan, there are special geographical and climatic conditions. tea production has a long history, is the origin center of the world tea tree. Tea has become one of the three major economic crops in Yunnan, Yunnan vast territory and abundant resources, regardless of the history of tea cultivation and the area of tea and tea production are the most in the world, which is the most famous of the above mentioned in the puer tea, it need two series for Yunnan origin sun drying maocha and  reprocessing: Direct processing into finished products of raw puer tea and After the artificial crash after the fermentation processing of ripe Puer tea, also divide into loose tea and compressed tea; After the finished product has continued to carry out the natural aging process, with the unique quality more older more aroma.

      

Bingdao ancient village picking autumn tea

      This season is autumn，Bingdao ancient village tea farmer begin pick autumn tea.
      Autumn tea is the tea picking between twenty-four the solar term autumn begins to white dew, also called "The valley flowers tea". Autumn weather conditions between spring and summer, after tea tree the spring and summer of the two growing season, picking, the relative reduction of the contents of the new shoot, leaf color is yellow, bud leaves relatively thin, and the size is differen, clash leaf much, leaf is thin, the leaf margin saw tooth obviously; contains the material content is few, taste peace, water is thin and sweet, higher aroma.

      Spring and autumn tea is the biggest difference in taste, autumn tea is not bitter, leaves with dew, it is the top grade. Ming Dynasty Xu Cishu(许次纾) in the book<Tea Shu>(《茶疏》)say that:"Previous no have people pick tea in the autumn, in recent years there has been. Autumn July and August to pick a time again, called the early spring, quality is very good.(往日无有于秋日摘茶者，近乃有之。秋七八月重摘一番，谓之早春，其品甚佳)" <Xiaochuangyouji>(《小窗幽记》)author Jiru Chen(陈继儒) also write:"Wu people picking spring tea in October，very much like the sunny day(吴人于十月采小春茶，此时不独逗漏花枝，而尤喜日光晴暖)."

      In terms of the same quality, spring better endurance, more resistant to brew, autumn tea aroma is better, lingering charm rich. "Spring water Autumu aroma", Seeing the name of a thing one thinks of its function(顾名思义)，spring tea tea soup taste enough, lingering charm enough, good taste and long aftertaste, autumn tea aroma is high, long lasting. Which is good, really hard to say clearly,  to see the tea friends of the tastes and preferences.

Bangwai old tea tree

      Lancang Fudong country Bangwai village, the village is located in the northern part of the Lahu Nationality Autonomous County in Lancang, Yunnan province. Located at the Lancang River of Shuangjiang of Lancang and Three counties at the junction of Jinggu. The late Qing Dynasty, Bangwai was the production Pu'er Tea of one of the six major tea mountain, it is an important place to produce tea. The district annual average temperature of 16.8 degrees Celsius, full of sunshine, mild climate, summer without heat, no cold in winter, all the year round mountain green grass and water embroider, the most conducive to the growth of high-quality tea. Not far away, Lancang river the cliff and the sound of the river, hundreds of years, thousands of years of ancient tea forest stands in a quiet corner of the slope of the garden, this is a picture of what kind of? When the time to move, almost forgotten by the ancient tea forest after thousands of years of wind and rain baptism, still tenacious life stand tall in the cliffs and mountains, looking down on the vicissitudes of nature and the world, the scene is a burst of nostalgia, lament the short and precious human life.

      Bang Wei transitional ancient tea tree growth at an altitude of 1900 meters of the Lancang River Fudong country Bangwai village, it belong to macrophanerophytes type big tea tree, tree stance up-right, branch density, tree height 11.8 m, tree width 8.2 x 9 m, base diameter of 1.14 meters, minimum branch 0.7 m. The tea trees in the 1000 years since ancient times, the local farmers have been carefully cultivated and harvested, has been little known to the outside world. Old but vigorous magnificent, greenstick greenery tonalide new bud, every old tree always give people a feel of thick fat and full of vigour. This one leaf is the essence of the long-term accumulation of God and nature, it is an important heritage of their ancestors left behind. The nature of the survival of the fittest to the strong survive, life and growth in nature, this is the diligence and wisdom, pioneering ancestors left us gifts and treasures, is also the opportunity of God.

      Bang Wei ancient tea tree physical characteristics:
      Tree type belong to macrophanerophytes big tea tree, tree stance up-right, branching density, branch density, tree height 11.8 m, tree width 8.2 x 9 m, base diameter of 1.14 meters, minimum branch 0.7 m, in more than 1000 years of age,Since ancient times by the local people use tea picking, but little is known about the outside world.

      Wei Bang quality of ancient tea mountain Pu'er Tea taste characteristics:
      Fragrance high sharp lasting, sweet and plump, strong taste. mellow firm, the tongue and palate after some slightly bitter, back sweet strong and focused on the tongue, flavor level obviously, the soup is clear and bright.

Different Xigui(昔归)

      Xigui Manglushan located in the east of Lincang Linxiang District Bangdong village committee jurisdiction, it is at a distance from 12 km from Bangdong village. Manglushan  scenery beautiful, natural landscape is very charming. The soil is a typical lateritic red soil along the Lancang River, forest vegetation is subtropical monsoon rain forest, the common red cedar, camphor, Ficus, beef rib Pakistan, olive, mango and other wild plants.

      Open soup，color light yellow clear soup, entrance is fragrant, no miscellaneous taste, sweet flavor; back to sweet more obvious after three brew, high aroma, both cheeks and base of tongue promote the secretion of saliva or body fluid, the tongue feels slightly astringent, quickly turn; Four ~ six brews, aroma like orchid, sweet candy forithm, water quality is more viscous, the bitter appear after heavy hand brew, relatively lighter, easy conversion; the soup is almost unchanged after the seven brew, pure and honest, better, micro astringent, throat depth, long finish; water fade after ten brew, sweet little, back sweet good, the remaining sugar sweet.

      The origin of Xigui Pu er tea

      Produced in Dongxiang Yunnan province Lincang Linxiang district to Manglu tea ancient famous. but Manglu tea go today, the tea aroma is still, quality is not reduced, but the person who knows the name is less and less, "Manglu tea" is replaced by "Xigui tea", Why? What is Xigui tea? Is Xigui tea puer tea? Answer is Yes, Xigui tea is puer tea.

      Xigui cha abundant endoplasmic and very resistant to brew, high concentration of tea soup, heavy taste, high aroma, the tea gas is strong but the soup feels soft. Delicate water and accompanied by strong sweet and thirst, oral  lasting fragrance.

      Xigui tea, belong to bangdong big leaf type, because the local habit of annual production only two seasons of spring and autumn tea, so the tea tree is better protected. the quality of tea is much better than other villages.

Ancient Jingmai mountain

      Located in Lancang County of Yunnan province city, Jingmai tea area covers Lancang County Jing Mai Village and Mangjing village, it Is one with thousands of years of cultivation history of ancient tea garden, it is the largest ancient tea garden in Yunnan province.
      According to the experts and scholars to inspect the historical roots of the tea area, they think this piece of ancient tea mountain early in the the christian era year 696 by the Bulang family ancestors began to plant, more than 1200 years ago, after several dynasties large scale plantation, has reached more than 10 thousand acres of scale. In the ancient tea plantation, ancient tea tree parasitic orchid plants--twisted-flower rush herb(crab legs), has the effect of clearing heat and toxin; According to the understanding, at present, only a special environment and a hundred years old tea tree only parasitic crab legs. become a characteristic product.

      Tea mountain resources

      In the year August 2003, Chinese Academy of Sciences"The protection and development and utilization of millennium ten thousand mu ancient tea garden in Lancang Jingmai".

      Project research put forward: Jingmai millennium ten thousand mu ancient tea garden collection of biological treasure house, cultural treasure house, jinshan Treasury, the ecological and cultural tourism and the treasure house of Art, Has great scientific value, landscape value, cultural value and production value, will become the birthplace of the world's tea, it is an important natural and cultural heritage, and is currently the world's most well preserved, the oldest, the largest area of artificial cultivation of ancient tea garden, and is the root and source of the world tea culture, but also the history of the development of Chinese tea culture witness.

      Jingmai mountain ancient tea garden

      Jingmai mountain tea belong to macrophanerophytes big leaf type, Macrophanerophytes tree the biggest piece is here in the twelve big tea mountain. known as "ten thousand mu macrophanerophytes ancient tea garden". Jingmai ancient tea mountain is located in the territory of Lancang, Yunnan Province, Lahu Autonomous County. According to textual research, there plant tea has a history of nearly 2000 years. 

      Jing Mai ancient tea garden is a history and reality of the adhesion very tight, for thousands of years， no matter what happened in the mountains, since planting the first strain of tea, there is destined to be the Holy Spirit, here is the place where civilization is born.

      In the legends of the Brown clan, Brown ancestral Bayanleng plant tea gardens, and leave teachings of the deceased to later periods: Leaving behind the gold and silver always useful end time, Leaving cattle horse livestock always have time of death too, Only a tea seed can be left to future generations to take the inexhaustible, with endless. According to the research of Lancang river basin is the origin of tea, the Brown family ancestors is the earliest use of wild ancient tea and the earliest cultivation and training of the ancient tea nation. Byanleng has become famous have surname can test the earliest tea people, as tea grandfather. According to legend, Xishuangbanna Dai Tusi gave seventh of the princess to marry Bayanleng. Now, Jingmai mountain Mangjing village dedicated tea grandfather Bayanleng temple and the seven princess pavilion.　 

      Jingmai tea characteristic

      If it goes back to the year 696, successive cultivation of several dynasties, tea garden area has reached ten thousand acres. Because of the very high tea tree aged. It is experienced the vicissitudes of life, full of frost in appearance. Tea tree branches covered with moss and vines, wild mushrooms and many parasitic orchids of biological, there is a the parasite of shape similar with crab--Crab legs.

      Crab foot is said to be only in the last hundred years of the ancient tea tree can be found. It not only has the role of cool and refreshing detoxification, if often drink can prevent hardening of the arteries. 

      Jingmai ten thousand mu ancient tea garden belong to  macrophanerophytes type millennium ancient tea tree, It is the most famous at ancient tea garden, and is holy mountain in the tea fans heart. Tea quality excellent, tea body fat and tender soft, plump pekoe tea rich, tea aroma rich renowned Chinese and foreign.

      By the ancient tea fresh leaves (bud) as raw material, through a special process refined Pu'er Tea has high aroma and strong taste, thick, and full shape, quality, color, flavor and taste, and taste characteristics of Qi and Yun; have lower cholesterol and blood lipids, blood pressure lowering temperature in kidney. Okay, go, cool thirst, fatigue, refreshing effect. Often drink can help digestion, beauty, fitness, weight loss, improve nutrition, promote the The new supersedes the old. and enhance human immunity, anti-aging.

Take you to know the bitter of Bulang mountai old tea tree

Bulang mountain tea in Yunnan the different tea district, bitter strong degree of the tea containing substance is second to none, when people gradually to the strong taste with the correct understanding, Bulang mountain big tree tea will become the object of the pursuit of tea friend, Bulang mountain old banzhang achieve big famous, Bulang mountains Laomane is famous due to its scarce resources of tea trees and unique aroma, How to correctly understand and drink Bulang mountains tea? I will share personal understanding and knowledge to tea firends.

      Tea friends should correctly understand the pure bitter taste of Bulang mountain tea, the problem of non chemical fertilizer pesticide or process, it is bitter to be able to turn to open, its puckery can transformation, that is, we often talk about the bitter back to sweet, puckery promote the secretion of saliva or body fluid. Many tea friends often experience and compared with some common tea, feel Bulang mountains tea bitter relatively transformation slowly, this kind of understanding is a mistake, of course, bitter light transformation is fast than bitter heavy, of course, bitter heavy back sweet is fast than bitter light.
      The general people drink Bulang mountain tea, it's hard to bear the bitter and astringent stimulus of the first few brew. the real Gan alcohol to show after 5-7 brews, only bear the bitter taste of the previous brew, you will gnosis all sufferings have their reward of post brew, I suggest tea firend at the beginning of deinking this tea put  slightly less tea quantity, it is good that pour out soup time a little short, slowly adapt to re line adjustment, the first bitter after sweet, tea flavor life, it is also a kind of harvest.

      There are two kinds of tea aroma of Bulang mountain old tree tea, a feeling for the nose--obvious aroma(cup bottom tea gas or tea soup), another aroma--secret aroma, the aroma is very introverted, tea soup and its aroma have high degree of integration, fully integrated, the tea soup and its aroma not scattered free, from the bottom to the top aftertaste, this highly valuable organic fusion is precious place of tea.
      Collect new tea, if tea nature more moderate, late feelings change is not obvious, the tea had strong bitter at the beginning, late into the sweet and mellow and change quite large, taste perception is quite obvious, strong bitter have strong irritant to taste bud, but to feel the long back to Gan promote the secretion of saliva or body fluid is a good tea, collection of fun easy to get obvious feelings, in order to reflect the value of tea and tea time.

What is Old Tea Tree？

      The old tea tree is wild ancient tea tree and its community distributed in natural forest, semi domesticated artificially cultivated wild tea tree and artificial cultivation of the ancient tea garden more than a hundred years.

    Old tea garden classification

    Classification by environment

      1.Original old tea garden
      Wild tea forest in the original forest, general diameter of a cross-section of a tree is 50cm, chest measurement is 160cm, tree height 15m, thousands of years of age. Tea tree spacing is about 20~50m, about 20~30 plant per mu, 10~20kg per mu, extremely rare. There are many species in the rainforest, ecological primitive.
      2. return to the wild state old tea garden(野化古茶园)
      Blank place and rain forest edge in the original forest, Ancient people planting, but was abandoned for hundreds of years, unattended, gradually formed the trend of the wild, diameter of a cross-section of a tree is 30-50cm, chest measurement is 100-160cm, tree height about 10m, age 500~1000 years. Tea tree spacing is about 8~15m, about 50~90 plant per mu, 30~50kg per mu, extremely rare, less manual intervention, wild ecological environment.
      3. Original ecological old tea garden
      The ancients people plant around the mountain village，surface plants were not removed, most tea tree diameter of a cross-section is 10-35cm, chest measurement is 35-110cm, tree height 3-6m, in three hundred or four hundred years old. Tea tree spacing is about 3~5m, About 120~220 plant per mu, about 50~80kg per mu, extremely rare, less manual intervention, only for proper harvesting and pruning, no fertilization, do not play pesticides, no weeding, no turn up the soil. Fern type, Lichens, a variety of tropical rain forest herb symbiosis, ecological and environmental advantages.
      4. Ecological old tea garden
      The ancients people plant  in the villages around the mountains, vegetation has been removed, most tea tree diameter of a cross-section is 10-25cm, chest measurement is 35-80cm, tree height 2.5-4.5m, in one hundred or two hundred years old. Tea tree spacing is about 1.5-3.5m,  about 190-400 plant per mu, about 60-90kg per mu, extremely rare.Certain artificial intervention, pick, trim, application of farm manure, plowing, weeding. A large number of surface plants were removed, the ecological environment is good.
     

Old tea tree classification

    Classification by aged

      1. Millennium wild old tea tree
      Wild ancient tea tree in the original rain forest, general diameter of a cross-section of a tree is 50cm, chest measurement is 160cm, tree height 15m, thousands of years of age. Large leaves, sturdy, the leaf veins bulging, leaf margin saw tooth depth, between the leaf veins 9~16 couple, plant and modern tea big leaf type leaf veins (6-9 couple) completely different. High tendernessende, one bud and two leaves, general weight is 0.5-1g, it is generally three times the weight of old trees tea. The sun green tea, soup color green yellow, refreshing aroma, a unique smell of wild tea, the aroma of cultivated tea tree is very different, water soluble pectin rich, almost no bitter taste, a mouthful of sweet embellish, sweet extremely long lasting. Due to the scarcity of production, the price is very expensive.
      2. Wild big tea tree
      Yunnan tea area of minority farmers, tree height above 5m, it is difficult to pick the cultivated type of ancient tea tree called big tea tree, big tea tree are generally the oldest age of tea trees or is the largest tea king. Normally, big tea tree diameter of a cross-section of a tree is 30-50cm, chest measurement is 100-160cm, tree height about 5-15cm, in five hundred or one thousand years old. Sun green maocha was made use big tea tree called big tree tea. In terms of product drinking experience, the tea tree age more bigger, the better the ecological environment, the more harmonious taste, water soluble pectin, the higher the resin content, the taste is moist.
      3. Original ecological old tea tree
      Mostly diameter of a cross-section of a tree is 10-35cm, chest measurement is 35-110cm, tree height 3-6m, in three hundred or four hundred years old. Because the surface plants have not been removed, so the tea garden has a good ecological environment, despite the great age, but there are no signs of aging. The sun green maocha, bud and leaf, between the leaf veins 9~16 couple, fruit rich in pectin, taste sweet, slightly bitter and astringent, bBitter taste in the mouth of a very short stay, about a few seconds. Then back to Gan strong.

      4. Ecological ancient tea tree
      Mostly diameter of a cross-section of a tree is 10-25cm, chest measurement is 35-80cm, tree height 2.5-4.5m, in one hundred or two hundred years old. Because a large number of surface plants are removed, picking frequently, many ecological ancient tea trees have signs of aging. The sun green maocha, bud and leaf, between the leaf veins 9~16 couple, fruit rich in pectin, taste sweet, Weak bitter and astringent, bitter in the mouth to stay a short time, about ten seconds, and the age of a greater number of original ecological tea trees is difficult to distinguish.
      5. Old tea tree
      Cultivated in 1912-1949 Republic of China (refer to the modern tea garden description), not enough for 100 years. The sun green maocha, bud and leaf, between the leaf veins 9~16 couple, fruit rich in pectin, taste sweet, a little bitter, bitter in the mouth of the stay time is not long, about a few decades, and old trees are difficult to distinguish between the tea.

Cultural value

      Lin Chaomin, a famous history professor at Yunnan University, thinks，the pursuit of the interests of tea, lead to the worship of tea tree, universal worship of tea tree, and the development of the worship of tea King tree, so that the tea worship to a new height and realm. Yunnan province Pu'er Tea six big tea mountain. flourishing due to tea, known capital due to the tribute tea, so the people of the tea as "god", held tea king worship activities. The God of personality， as the deification of man, this man is Zhu Geliang, it is the six big tea mounta popular "Wuhou Yizhong(武侯遗种)", the story of KongMing Xing tea(孔明兴茶). Tea worship is a kind of cultural phenomenon, it is also a major feature of Chinese ancient tea culture. Social development to today, what people seek and value, in addition to material interests and emotional life, also should have the harmony between man and nature, to this end, We must not only protect the precious natural and cultural heritage of human beings, also constantly repair and improve the natural and cultural heritage that has been damaged, ancient tea tree protection is one of the major projects to the ancient tea tree, the ancient tea garden can have its own place on this blue planet for a long time.

Matters needing attention of drinking black tea

      Black tea because of its excellent quality and good health benefits, loved by the people, black tea are welcomed in the world. A lot of people like drinking black tea. But for black tea, there are some matter of attention when you drink black tea.
      Matter of attention one:
      For black tea, the tea is not more new more better, for new black tea, don't drink at once. It would be better to drink new black tea after put a time. Because the new tea just was produced, containing more ingredients in tea have certain effects on the human body, if drinking is not good for the human body. To place it for a period of time, Oxidation in the air, then drink will be better.

      Matter of attention two:
      Black Tea best is hot drinks when you drinking. Black Tea belongs to the warm tea, regular drinking can play the role of protecting stomach and nourishing the stomach, at the same time for ulcers and other aspects also have certain help. But Black Tea cold drink, place a longer time, the nutritional components of black tea will be reduced, at the same time may affect the stomach.
      Matter of attention three:
      Don't drink black tea when you take the medicine. Some of the ingredients contained in black tea can react with the ingredients in the medicine. to reduce the effect of the medicine. So don't drink tea when you take the medicine.

      Matter of attention four:
      Iron deficiency anemia, and pregnancy, and women during the menstrual period, after blood donation should not be drinking Black Tea because the human body need iron supplementation, and the tannic acid in tea can be combined with the body of iron, iron deficiency anemia to make people difficult recovery.

The function and effect of Yunnan dianhong black tea

     

      Diangong also called Yunnan Black Tea, the main output value is in the South and southwest of Yunnan province. Black tea is an excellent sports drink. In addition to the elimination of heat and supplement moisture, and drink before you need a physical and endurance exercise. Because the caffeine in tea has a refreshing effect, can also be carried out in the exercise to promote the body to burn fat supply heat and retain liver vinegar. so make people more durable. Yunnan black tea with anti caries, stomach and intestines to help digestion, delay aging, lowering blood sugar and other effects.

      Yunnan dianhong black tea functions: Anti-inflammatory bactericidal efficacy
      The polyphenol compounds in black tea have the effect of diminishing inflammation, through the experiments it is found that the function and effect of Yunnan black tea, catechins can be combined with single cell bacteria, make protein concreting and sediment, to suppress and eliminate pathogenic bacteria. So bacterial diseases and food poisoning patients drink La Black Tea is very good, folk also used tea coated wound, bedsore and athlete's foot.
      Yunnan dianhong black tea functions: Diuretic effect
     Caffeine in Black Tea in and under the combined action of aromatic substances, can increase the blood flow of the kidney, tera gold, dilated renal microvessel, and inhibit the absorption of water by the renal tubules, thus contributing to the increase in urine volume. So it is conducive to the exclusion of lactic acid、uric acid (related to gout)、too much salt (and high blood pressure)、hazardous substances in vivo, and the edema caused by heart disease or nephritis.

      Yunnan dianhong black tea functions: Promote the secretion of saliva or body fluid and clearing heat effect
      Summer drink Black Tea can quench ones thirst and  relieve summer heat because of tea polyphenols, carbohydrate, amino acid, pectin and saliva to produce chemical reaction, and stimulate the secretion of saliva, cause the mouth feel moist and produce a sense of cool; At the same time to control the temperature center of the hypothalamus of caffeine, regulate body temperature, it also stimulates the kidneys to promote heat and dirt, maintain the body's physiological balance.
      Yunnan dianhong black tea functions: Refresh and eliminate fatigue
     Through medical experiments, caffeine in Black Tea by stimulation of the cerebral cortex excited central nervous system, to contribute to a refreshing, concentration of thinking, and then make thinking more sensitive shape, memory enhancement; It also has an excitatory effect on the vascular system and the heart, strengthen the heart. So as to speed up the blood circulation in order to facilitate the metabolism, at the same time, diaphoretic and diuretic, this two pronged approach to accelerate excretion (make muscle fatigue of lactic acid and other substances) in the old waste material, to achieve the effect of eliminating fatigue.

      Yunnan dianhong black tea functions: Detoxification efficacy
     According to the experimental results, black tea can adsorb heavy metals and alkaloids, precipitation and decomposition, this is the modern people who are polluted by industrial pollution, it is a blessing.

"Gong fu" black tea, How many type you drink?

     

      The late Ming and early Qing Dynasty, China invent method for producting black tea. Gong fu black tea, due to the fine work, named"Gong fu".
      Gong fu black tea according to the varieties of tea tree can be divided into: Big leaf Gong fu(also called red leaf Gong fu), little leaf Gong fu(also called dark leaf Gong fu). The history have the Nanling Mountains north-south line for the community in Southern China Gong fu and North China Gong fu.
      Gong fu black tea products include genuine tea、deputy tea、the foot of tea.

      After the founding, production of classify grade black tea, broken black tea, in order to adapt to the international tea market and the development of new products.
      Gong fu black tea appearance trabs tight solid，equatorial symmetry, color spurt black water flat, the soup color and bottom leaves is bright red, aroma enough, taste sweet alcohol. Because of different origin, different varieties of tea tree, the quality of the formation of different characteristics, Unique flavor "place named Gong fu tea".
      The following is a brief introduction of several representative Gong fu black tea:
      1. keemun gong fu black tea

      keemun gong fu black tea, it is a treasure of Chinese traditional Gong fu black tea, have more than one hundred years of production history. keemun gong fu black tea main place Qimen County, Anhui Province. keemun gong fu black tea is famous due to appearance seedling show, color "Stelux" and rich aroma.
      keemun gong fu black tea trabs tight solid, color spurt black water flat, commonly known as "Stelux", rich aroma and high quality, sweet as honey, and contain the orchid fragrance, red soup, mellow taste, pleasant aftertaste, soft red light at the bottom of the leaf.
      Keemun Black Tea superior quality, known as "the most beautiful flowers", this is not open to the natural ecological environment in Qimen region. fertile land, higher humus content, large temperature difference between morning and evening, there is often fog, and sunshine time is shorter, form A tea growing natural state, a special delicious aromatic "Keemun black tea".
      2. Dianhong Gong fu tea

      Dianhong Gong fu tea belong to big leaf type gong fu tea, production in Lincang, Baoshan Yunnan, is the gong fu of the bright younger generation Black Tea. Due to appearance trabs tight solid, gold pekoe exposure and heavy fragrance develop a school of one's own.
      Due to Dianhong black tea have different pick period, its quality has seasonal variation, in general, spring is good than summer and autumn tea. Spring tea trabs big and fleshy, body bone shigemi, claritygood, tender leaf. Summer tea coincided with the rainy season, rapid growth of bud and leaf, internode length, although buds pekoe are exposed, But the clear degree is low, slightly hard, mixed at the bottom of the leaf. Autumn tea is located in the cool season,the tea tree growth and metabolism become weak, tea body bone light, the clear degree is low, fresh degree is slow than spring tea and summer tea.
      Dianhong endoplasmic fragrance Sauvignon. The aroma in West Yunnan tea district Yunxian, Fengqing, Changning as well, especially produced parts of Yunxian Gong fu black tea, aroma high length, and with the fragrance of flowers. Yunnan tea area tea taste strong, stronger stimulation, the tea area tea taste mellow, weak stimulation, but fresh and cool.
      3. Fujian Gong fu black tea

      Fujian Gong fu black tea series Zhenghe Gong fu, Tan Yang Gong fu and Bai Lin Gong fu together, are the Department of Fujian specialty. Three kinds of Gong fu tea origin, variety, quality and style is different, but each has its own consumer enthusiasts, Sheng Xing for a hundred years and not bad.
      4. Sichuan Gong fu black tea

      Sichuan Gong fu black tea produced in Sichuan Province, Yibin, it is the Gong fu black tea of the 50s. Sichuan Gong fu black tea appearance trabs fat round tight, show gold pekoe, color black oil, aroma with obvious caramel is its quality characteristics, taste strong fresh Shuang, soup color bright, leaf bottom soft bright red uniform.
      5. Yichang Gong fu black tea

      Yichang Gong fu black tea producted in western Hubei Yichang, Enshi two area. Xiangxi Shimen, Sangzhi, Cili, Xiangxi and other counties are also part of the production.
      Yichang Gong fu black tea appearance trabs tight solid have gold pekoe, color spurt black water flat, sweet and pure and long, mellow taste fresh, soup colour red bright, securinega soft light. The tea soup is slightly cold "muddy after cold" phenomenon, one of the Gong fu black tea that is the quality of our country's business.
       6. Hunan Gong fu black tea

       Hunan Gong fu black tea, because Anhua is one of the earliest counties of Hunan and Black Tea system, the amount of black tea produced locally is good, have won fame both at home and abroad，enjoy the glorious title of "Hu black". Xiangxi, Shimen, Cili, Sangzhi, and other cities and counties Dayong produced tea called "red Hunan", as "efforts should be red.".
       Hu Gong fu black tea to Anhua time as a representative, is fat shape cord tight knot, high aroma, mellow taste, the soup color thick, slightly dark red leaves. Pingjiang Gong fu incense high, but even less. Long street and Liuyang Dawei Mountain area produced high Xiang Weihou (near Jiangxi Xiushui, in Xinhua, Taoyuan Ninghong time), Gong fu to shape cord tight, no more, Feng Miao is good, but the mesophyll is thin, aroma is low, Lianyuan Gong fu new development tea cord tight, fragrance is light.

Yunnan Dianhong Black Tea history and its characteristics

      Dianhong black tea is produced in Yunnan area.
      Yunnan area have beautiful scenery, dense mountain, high altitude, many streams, Yunnan dianhong black tea for its excellent quality concern.
      Dianhong black tea mainly in the southwest Yunnan and Lancang River West, east of Nu River in the mountains and valleys of the area, including Xishuangbanna, Menghai, Lincang, Fengqing, Shuangjiang etc.

      In 1930， at the time of Yunnan black tea has just published, at that time the name is Yun red, at that time in the Yunnan Fengqing area by Yunnan big leaf type tea fresh leaves as raw material, produced by the Gongfu black tea way of processing.

      By 1940, only the name will be changed to Dianhong black tea.

      After Dianhong was produced, because of its excellent quality, regardless of shape, color, aroma or taste to drink up the taste, it's all in the top of the tea, be welcomed by the market.

      After the founding of new China, Yunnan black tea production scale has been expanding, quality is getting better and better, now the production and sales volume is calculated by million tons.

      Yunnan Dianhong black tea leaf looks relatively large, belong to big leaf type tea.

      Yunnan Dianhong black tea looks stout and tight, the golden hair looks very clear out, drink up the taste is very fragrant, have a certain sense of excitement, at the Gong fu black Tea is unique taste.

      Yunnan Dianhong black tea has different sampling time in a year, the quality of tea is different at different times.

      The general situation of spring than summer and autumn tea to the good. Speaking for Yunnan dianhong black tea, in different periods of the tea Pekoe color also has certain difference.

      The color of Pekoe is yellow, chrysanthemum yellow, gold yellow and other types of, Spring Dianhong black tea Pekoe most of them is canary yellow, summer tea is chrysanthemum yellow, autumn tea looks golden yellow.

      High quality broken black tea shape, uniform particle shigemi, pure color, luster, aroma of sweet alcohol, bright red color, mellow taste strong, uniform and bright red leaves.

      1, Special grade Dianhong: extra tight knot is a black. The color of dry tea is the golden cents. Brewing out of the soup is more brilliant. The smell of fresh Yu shoot length aroma, taste fresh taste of tea. It is the unique charm of super black.

      2, First grade dianhong black tea, stout majestic appearance, black color black and moist. Gold is more significant. Tea aroma is bright, long. Tea flavor thick fresh shuang. 

      3, Second grade dianhong black tea: the appearance of a tight knot diangong. With less gold. Show a black color. Brewing tea more bright. Product is weak, but the taste is very fresh.

      4, Three grade Dianhong black tea: grade three diangong Dianhong tea appearance although not as a magnificent, but it contains the smell of the orchid.