Chinese name:Lv Cha (green tea)
Foreign name:Green Tea
Main raw materials:Tea tree leaf, tea bud
Whether containing preservatives:No
Main nutrition components:tea polyphenol, coffee alkali
Side effects:Excess drinking may led to sleep reduced
Suitable crowd:Who eat too much greasy food, hypertension, Pee adverse, fever thirsty
Main edible effect:Woke up brain and refreshing, diuretic and recover from fatigue, ease tired, anti-aging
Lv Cha (Green Tea), is a main tea class of China. It refer to adopt the new tea leaves or buds, unfermented, wrap, shaping and drying process, then making to be drinks. Products color and brewed tea remain the green style of fresh green tea. Drinking green tea regularly can help prevent cancer, lipid-lowering and weight loss, and will also reduce Nicotine harm to the smoker.
Green tea is made from unfermented tea, keeping the natural substances of its fresh leaf, containing tea polyphenols, catechin, chlorophyll, caffeine, amino acids, vitamins and other nutrients. These natural nutrients in green tea have special effects of anti-aging, prevention cancer, anticancer, antibacterial, and anti-inflammatory, of which better effects than other teas.
Green tea is made from suitable tea shoots, of which as raw materials, by typical processes such as wrapping, rolling, drying, etc. The dry tea color and brewed tea, leaf after brewing have the main tone of green, hence the name Green Tea. Clear soup and green leaf is a common feature of Green tea. Green tea has very wide production areas in China, Henan, Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Shaanxi (south of Shaanxi), Hunan, Hubei, Guangxi, Fujian are main provinces of producing green tea.
II、the kinds of Chinese green tea
There are many famous kinds of green tea in China , not only flavor, good taste and excellent quality, also unique in style with having a high art value. According to the different drying and making methods, green tea generally divide into different tea of Stir-fried Qing, Baked Qing, Sun dried Qing, Steamed Qing.
Stir-fried Qing green tea:Because of the different stress by machine or hand in the drying process, the tea form in different shapes of long strip, ball-shaped, fan-shaped, needle-shaped and spiral, so it is also divided into long strip green tea, round green tea, flat green tea, and so on. After refining, long strip green tea is called “Mei tea(Eyebrows tea)”, they have different products of Zhenmei, Gong Xi, Rain Mei, and etc., each with different quality and characteristics.
Baked Qing green tea:It is drying by bamboo-frame dryer. After processing and refining of its primary tea, most of the baked green tea act as flower tea’s base by smoking method, its aroma is not higher than stir fried green tea. However, a few of baked green tea is premium quality. As per its shape, it can also be divided into strip tea, apiciform tea, tablet-shaped tea, needle tea, and etc.
Sun dried green tea:It is dried in sunlight. Mainly in Hunan and Hubei provinces. Guangdong, Guangxi, Sichuan, Yunnan and Guizhou provinces have small-scale production. Yunnan big leaves of Sun green tea has the best quality, referred to as "Dian Qing"; Others also have different quality, such as Chuan Qing, QianQing, Gui Qing, and E Qing, but not good than Dian Qing.
Steamed Qing green tea:Steaming method is the ancient one of making green tea. This method transferred to Japan till now since Tang dynasty, in China from the Ming dynasty changed to be Pan fried wrapping. Steamed Qing is to use steam to destroy enzymes of the fresh leaves, formed of “three green "character: dry tea to be dark green, tea soup to be light green, and tea leaves after brewing to be green-green, and the flavor is dull with green, astringency is also heavier, it is not fresh and clear than Pan fried wrapping green tea.
Our green tea of Hanzhong, Shaanxi usually is produced in accordance with Stir-fried Qing method.
The right Brewing and Drinking can make the taste better, and more healthy to drink. Two methods for Brewiing:
One is cast on top, it is suitable for tight end shape of the high-grade green tea, that is pouring 75-85 ℃of boiling water into the Cup firstly, then add proper tea into the water.
General brewing methods:
1. When brewing green tea, control water temperature to be 80 ~ 90 ℃；If brewing green tea powder, to be temperature 40 ℃ ~ 60 ℃ of boiling water, and 450cc water is matching 2 grams of green tea powder.
2. Green tea powder should be not brewed too much more, otherwise it will affect the secretion of Gastric juices, it is best not to drink on an empty stomach.
Taboo hot tea：If drinking too hot tea, it is easy to stimulate the mucous membranes of the throat, esophagus and stomach, generally drink when placed below 56 ℃. Studies have shown that long-term drinking tea at temperatures exceeding 62 ℃, it is easy to damage the stomach wall, causing stomach illness.
Avoid drinking cold tea： After brewing tea, it should be finished in time, because cold tea remain cold and get the phlegm, is bad for your health, particularly damage much more on cold body women.
V、the effect of green tea
In China, green tea is as the "national drink". Modern science large research confirmed, tea does contains biochemical ingredients of which is closely related to human health, not only has Chinese Medicine pharmacological role, such as: refreshing ourselves and clearing the heart, dispelling heat, eliminating indigestion and phlegm, degrease fat and reduce weight, clearing heart-fire and avioding annoying, detoxification and sobering up from hangover, producing saliva and slaking thirst, downing liver fire and improving eyesight, preventing dysentery and dehumidification; but also has must of pharmacological effect on modern disease, such as: radiation disease, heart brain vascular disease, cancer, and other disease. Specific role:
---anti aging ---anti disease
---anti-viral ---beauty looks and protection of skin
--- refreshing brain & spirit---diuretic and dispel enervation
---laxation tired ---protection tooth and improving eyesight
---eliminating ozostomia---reducing “three high”
--- reducing lipid and help digestion---inhibition fat of visceral
Eight healthy function:
1, Exciting effect: Tea caffeine can excite the central nervous system, helping people to boost morale, improve thinking, reduce fatigue and improve efficiency.
2, Diuretic effect: The caffeine and theophylline in tea has a diuretic effect, it used in the treatment of tumor edema and water retention. The effect of detoxification and diuresis of black tea and syrup water can treat acute icteric hepatitis.
3, Strengthen heart and anti-spasm effect: Tea caffeine has the effect of strengthening heart, spasmolytic, relaxing smooth muscle, relieve bronchial spasm,and promote blood circulation, it is the good subsidiary drug in the treatment of bronchial asthma, cough and phlegm, myocardial infarction.
4, Inhibitory effect on atherosclerosis: The polyphenols and vitamin c in tea has the role of promoting blood circulation, removing blood stasis, preventing hardening of the arteries. People regularly drink tea, has a lower incidence of high blood pressure and coronary heart disease.
5, Antimicrobial and antibacterial action: The polyphenols and tannins in tea act on bacteria, can solidify bacterial proteins and kill bacterial. It can be used to treat intestinal diseases, such as cholera, typhoid, dysentery and enteritis etc. If skin sores, canker pus, injury with broke skin, wash the affected area with tea, has the antiseptic effect. Oral inflammation, ulcers, throat swelling, treated with tea, there are also certain effects.
6, Reduce weight effect: Tea's caffeine, inositol, folic acid, Pantothenic acid and aromatic substances and others compounds can regulate fat metabolism, especially Oolong tea is great for protein and fat decomposition. Tea polyphenols and vitamin c can lower cholesterol and triglycerides, so drinking tea can lose weight.
7, Prevention of dental caries: Tea contains fluoride, fluoride and calcium of teeth have great affinity, can become a "fluorapatite", which more difficult to dissolve in acid, like making the teeth with a protective layer, to improve the ability of anti- acids and dental caries.
8, Restrain cancer effect: According to reports, the flavonoids compounds in tea have different level of vitro anticancer effects, of which Alkali, Morin, Catechin have strong effects.
When preserve tea, people should pay attention to below five matters:
1, Avoiding wet: green tea is a kind of hydrophilic porous material, it has strong hygroscopic and moisture character. When storing green tea, it is better at 60% relative humidity. If more than 70%, due to absorption of moisture and mildew, it will be acidification metamorphic.
2, Avoiding high temperature: the best preservation temperature for green tea is 0-5 degrees centigrade. If too high temperature, the amino acid, sugar, vitamins and aromatic substances in the tea are broken down and damaged, then decrease quality, aroma and taste.
3, Avoiding the Sun: the Sun will promote green tea pigment and esters to be oxidation, can break down chlorophyll to be pheophytin. If green tea is stored in glass containers or in a clear plastic bag, after sun exposure, and its inherent substances will react, makes green tea quality deterioration.
4, Avoiding oxygen: the chlorophyll, aldehydes, esters, vitamin c, etc. in green tea are easy to combine with oxygen in the air, oxidized green tea soup color change to be red and darker, so greatly reduce its nutritional value.
5, Avoiding odor: green tea contains polymers activities of Palm and terpene compounds. They are live and unstable, can absorb odor widely. Therefore, mixed tea with the peculiar smell things during storage, it will absorb the smell and cannot be removed.
The common population can drink green tea.
Better for: Such patients like high fat blood syndrome, and diabetes, and hypertension, and leukemia, and anemia, and coronary heart disease, and hepatitis, and nephritis, and enteritis, and diarrhea, and night blindness, and addicted to sleep syndrome, and atherosclerosis, and heart had sustained, and obesity syndrome, and cancer syndrome patients, should be food; long-term smoking and drinking alcohol too much, fever thirsty, and headache eyesight faint, and pee adverse, and eating greasy diet or milk class food too much, who also should be food. Drinking tea should be light and warm, warm tea soup promotes the secretion of gastric juice in the stomach, and contributes to food digestion.
Avoid drinking populations: Pregnant women avoid drinking tea, particularly not drinking strong tea; Lactating women should not drink strong tea; Fever, liver and urinary stones patients avoid drinking tea; older people should not drink raw tea; Not with wolfberry when drinking green tea, don't drink tea while patients take medicine.