What Is Pregnancy Tea?

Chinese tea contains catechin, cholesterol, caffeine, inositol, folic acid, pantothenic acid and other ingredients. Under the combined effect, it has the effect of preventing and suppressing obesity. In Japan, I especially like Chinese oolong tea. Because oolong tea has a strong effect on breaking down fat, it can help remove greasiness, help digestion, and have a weight loss effect.

Chinese tea

(Overview)

"Chinese Dictionary of Traditional Chinese Medicine" records:

It is not an exaggeration to say that tea is a treasure all over the body. As long as it is used properly, "exhausted" tea can also exert its residual heat.

One is overnight tea. Jiang Heyuan said that there is no harm in drinking overnight tea, but the tea is easy to oxidize, so tea spots often remain in the tea cups of overnight tea. In addition, the temperature is high in summer, the tea is easily contaminated by bacteria, mold, cyanosis, and diarrhea, so it is better not to drink overnight tea in summer. If you are not willing to drain it, you can also use it for the following purposes:

1. The overnight tea is rich in acids and fluorine, which can not only prevent capillary bleeding, but also play a role in sterilization and anti-inflammatory, such as oral bleeding, skin bleeding, etc. You can use it to bathe and rinse;

2. Wash your hair with overnight tea to cure itchy scalp;

3. There are hundreds of modern Chinese famous teas in basic classification. According to their historical analysis, there are the following three cases: ^[1]

   The process by which a tea master identifies the tea with his senses. That is, the tea teacher uses the normal visual, olfactory, taste, and tactile discrimination capabilities to evaluate the tea product's appearance, soup color, aroma, taste, and leaf bottom and other quality factors to achieve the purpose of identifying tea quality.

   I. Quality Evaluation of Red and Green Tea

   The review of black and green tea mainly includes the following five points:

   Shape: The shape of tea, including its color, is an important factor in determining the quality of tea. Examination of the form, that is, to check the shape of tea leaves are loose, whole, thick, light, heavy, uniform, and the content and color of the slices, stems.

   Tenderness: The tenderness of tea is closely related to its quality. All teas that are tight and firm, full and full, with many buds and Miaofeng, all indicate that the tea is tender and of good quality; on the other hand, those that are scattered, broken and fluffy, and coarse are made of old tea, and have low quality.

   Clarity: the degree to which the tea contains stems, end of tablets, pak and other impurities.

   Evenness: It refers to whether the tea leaves are neat and consistent, and there is little difference in length and thickness.

   Color and lustre: Where the color and luster are smooth, bright and bright, oily and bright, it is usually referred to as delicate raw materials or well-crafted products with excellent quality, and vice versa.

   Second, the aroma: the north is commonly known as "tea fragrance"

   After the tea leaves are brewed with boiling water for five minutes, the tea juice is poured into a review bowl and the aroma is normal. Floral, fruity, and honeyy aromas are preferred. The smells of smoke, maggots, mildew, and old fire are often caused by poor manufacturing and handling or poor storage and packaging.

   3. Taste: The north is usually called "tea mouth"

   Where the tea soup is mellow and strong, it means that the content of water extract is large and the ingredients are good. The tea soup is bitter, and the coarse old indicates that the water extract is not of good composition. A weak and thin tea soup indicates insufficient water extracts.

   Fourth, water color: also known as "soup color"

   The main difference between water color and freshness of fresh leaves and fresh leaves is evaluated. The most ideal water color is that green tea should be clear and strong, and black tea should be red and bright. Low-grade or spoiled tea leaves are cloudy and dull.

   V. Leaf bottom: Review of leaf bottom

   Mainly to see its color and age. The more bud tips and tissues with fine and soft leaves, the higher the tenderness of the tea. Rough and thin leaves indicate coarse and old tea leaves and poor growth. The color is bright, harmonious, and consistent in texture, which indicates that the tea processing technology is well processed.