Variety of tea: Qianyan 502
It belongs to asexual reproduction system. It is a national improved breed. It is selected by Meitan Tea Research Institute of Guizhou Province. Morphological features: small tree type, large leaves, medium bud species. The plant is tall and the tree is open. Spring buds germinate in the middle of March, with one bud with three leaves and a hundred buds weighing 84 grams. With many hairy buds and strong tenderness, it is suitable to create famous tea in Guizhou green tea area, which is characterized by bud exposure, strong taste and refreshing aroma. The quality characteristics of fresh leaves of spring tea with one bud and two leaves: tea polyphenols 37.7%, amino acids 1.1%, caffeine 3.0%, total catechin 230.54 mg / g.
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Is it safe to drink tea with flowers?
Soak a cup of rose tea to beauty, drink a cup of chrysanthemum tea to clear the fire. As the weather gets hotter, urban youth, especially female white-collar workers, have set off a fashion craze for drinking fresh flower tea for beauty. Honeysuckle, rose, peony, tribute chrysanthemum and lily can all be brewed. However, the reporter learned that these tea-like tea rather than tea-like substitute tea in hot sales at the same time, but also became a health supervision blank. Substitute tea has drinking taboo yesterday reporter visited tea professional wholesale market learned that all kinds of flowers tea sold very hot. Merchants say, as substitute tea
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Traditional processing method of Pu'er tea
Pu'er tea is made from the fresh leaves of Yunnan big-leaf tea trees as raw materials, which has the characteristics of strong flavor, bubble resistance and mellow flavor. The production of Pu'er scattered tea is that the fresh leaves are first made into sun-dried Mao tea by killing, kneading and drying, and then piled up, dried and screened in a moderate tide. Pu'er scattered tea can be processed and made by the farmers themselves. The specific steps and methods are as follows: first, kill the green. Most of them use pot type to kill green, because the water content of big leaf tea is high, so it must be combined with stifling and shaking when killing green, so as to make the fresh leaves lose water evenly and achieve thorough killing.
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