Kudingcha

1, Kudingcha

Kudingcha beauty effect commonly known as Longevity Tea Tibetan doctors Chen Tang device Ming Li, on the diaphragm, Lee throat.

Kudingcha on the human body has a significant role in medicinal and health effects. Modern Clinical Research, Ilex with beauty beauty, detoxification, Xiaoyanlidan of sore throat , stomatitis, gingivitis, constipation and other diseases, significant effect.

Kudingcha with weight loss,butlercarcare, and of normal adult rats lg1. 25g/kg × l4d, their fat index was 1. 015 ± 0. 423 and 0. 797 ± 0. 327/100g weight, with the control group (1. 379 ± 0. 252/100g body weight) compared with significantly reduced (P <0. 05, P <0. 01) in obese rats lg1. 25g/kg × l4d, mass index was 0. 826 ± 0. 349/100g weight, with the control group (1. 426 ± 0. 413Q/100g body weight) compared with significantly reduced <0. 05.

Kudingcha rich VC, VD, VE, amino acids, bitter saponins Ding, Ding bitter soap element, β carrots and other nutrients, is the natural beauty of the food. According to modern historical records: they prefer to use the Royal Palace Qing Ding bitter As a tea bath, washed skin lubrication, swelling of unknown toxicity, and various skin diseases have a good effect.

2, Kudingcha Qing Li fire in effect

, nosebleeds, constipation, bad breath and so on. lit reason: gluttony Hunxing, overworked, chaotic tonic, excessive smoking, drinking, gluttony spicy, prickly anger, pressure, hot days. easy to get angry crowd: foreign white-collar workers, bosses, teachers, CEO, software developers, journalists, academics, marketing personnel, civil servants.
Kudingcha to the processing of fresh tea leaves picked in a timely manner for processing, not laminated heap steep, so Yela decay.

1, Fusarium wilt

There are three methods:

(1) heating withering: With electric, charcoal artificial heating speed, high efficiency, but if the furnace control is not good, the quality is not easy to ensure.

(2) indoor natural withering: mainly indoors in the air and light. that tea with a bamboo mat to spread out evenly, subject to 15-20 hours, and even flip several times, so that water evaporation by 50% -60%, petiole, leaf buds after completion of soft and wilted. This method is the slow evaporation, easy to master.

(3) sunshine withering: the fresh leaves scattered in the bamboo mat spread into the sun or the sun, just 30 minutes to sunny, cloudy to see the softness is determined. In short, the withering of the standard are: leaf atrophy; thick stem water loss The soft, easily broken; green flavor decreased.

2, fixing

fixing is to improve the quality of the key measures of tea, the total requirement is fixing to be uniform to thoroughly master the , throw speculation combined with criteria: the appearance of the bright green leaves turn dark green, slightly sticky hands clenched tea, coarse stems off constantly, green gas disappeared, have tea flavor.

3, rolled

Kudingcha general shoots thick, stems large, multi-use heat rub. rolled over when fried with a low heat with the rubbing, kneading temperature of the hot stove should also be conducted on general less cold rub. kneading approach is in the tea hot adhesion large, roll it into a mass, forming the pan to do, or to seize the main stem of each bud, leaf number of a twist or a twist of the cable-shaped leaves. also the number of round or triangular leaves of prescription volume and so on, it refined and elegant, restored after brewing green, showing a good, smell, taste, shape to. requires leaves forming rate of 80% or more, over the aging of bud formation was only 60% -70%.

4, dry and fresh leaves

by withering, fixation, rolling, setting immediately after the shake loose in the bamboo mat, dustpan or shade drying field, not by direct sun. be blade can crush, lingering after rough shape stem when broken, it means tea in 3% -5% water content, then, to achieve the dried tea leaves. If case of rain after collection, processing, and must use low-temperature slow bake until dry. true and false recognition Kudingcha
Kudingcha big tea leaves 1.5-2 times higher than normal, oval leaves, leaves thick, leathery, no hair. Fresh Ye Guangze strong, dark green. sprouts leaves made tea, form thick, curly, no hairs. brewing authenticity can be ascertained: Kudingcha is the first bitter taste (this bitter taste is acceptable taste bitter) and then a micro-sweet taste, no astringent, hot, smelly, acid and other odor, anti-brewing. Kudingcha 1 g of young leaves can be done brewing 150ml of water, its rich flavor, making 8 -10 times the taste is still strong, is hardly comparable to ordinary tea. the old system of mature leaves into the tea, the first of its bitter taste is sweet, no green flavor, taste was the slow release of strong resistance, the main features of brewing. add 2-4 times the amount of tea taste just feel a little thick, and its bitter taste is still fresh, alcohol sweet, do not become resistant to the suffering Church. is the other leaves, and even made it difficult to add some substance. back to the sweet taste too strong, with a sweet, licorice root may be added or sugar. If the taste parameters may be Gynostemma or other reference category. check Securinega: Kudingcha Securinega with purple-brown, no hair, large leaves and thick, thick stalk. the entire film large area of ​​old leaves, leaf margin teeth than pure.

different Tea quality appraisal

that is mixed with other substances Kudingcha, is distinguishable by the senses. ordinary tea body bone lighter, smaller form factor, look at bottom of leaves in the leaves small and thin. coarse powder more may be mixed with other substances. the most convenient and effective method is to take about two suspected foreign body placed in the mouth with the front teeth the size of millet cutting pressure. authentic with a bitter taste in the mouth can feel. the first bitter sweet, but there is no bitter lemons weak or bitter, or odd smell bitter or otherwise, only the sweet taste of licorice without bitterness.



Kudingcha identify quality in the health drink tea for its review and general different whether the resistance is the main brew, strong and mellow taste of high-grade Kudingcha first bitter sweet, clean the cable tight.

the plate: After screening, shake, tea sample collection, no broken debris , the middle of tea and more severe body bone as well, cutting the old leaves of tea even appropriate.
open soup: Weigh 3 grams of tea-like, with 150ml tasting cup of boiled water for 5 minutes.

olfactory Aroma: aroma Securinega obvious, than the flat, hot and cold sniff sniff no smell is normal, non-Mei Qi, coke gas.

taste Taste: The first bitter sweet, bitter is the taste of alcohol acceptable cool, no smell at all. Takuan, just taste glycol, back to the sweet taste is not strong, not sweet at all. drink after the feeling of mellowness and sweetness of mouth and throat, no sense of bad taste. If the acid chemicals, odd bitter, spicy, coke taste quality is not good enough, even doped shoddy goods, to re-test.

resistant foam test: Kudingcha resistant to brew, the taste of slow release, continuous brew (each bulb 5 minutes) more than 10 times is still very strong sense of taste as well. off taste quickly, mild somewhat less volatile.

see the soup: Kudingcha to soup green, clear, no turbidity or suspended solids for good.

Comments Securinega: to indigo or dark blue, soft, leaves no focal spot, no debris for good.

tea residue, soup aside: the net water use Soak the Kudingcha, tea place 3 days -5 days generally do not taste, taste as ever. no drop down to the tea brewing, the tea leaves placed in the cup 3 days -5 days generally will not mildew, re-washed water, tea flavor remaining.

Kudingcha made of old leaves, which taste similar to those made with the leaves, but the number is slightly less resistant foam, each tasteless brew some tea out of it. slightly increased as the amount of tea to drink still tastes good.
Note Kudingcha drink in winter and spring is the peak season of influenza, a cold for people suffering from cold, such as aversion to cold, no sweat, tears and nasal discharge , can eat hot food, such as ginger, Nepeta, etc., eliminate the body's cold. Kudingcha drinking at this time, will hinder the divergence of the cold, cold is not conducive to healing.

virtual cold physical person, and often do not feel the hands and feet warm, cold chills. This physical person, usually consider eating mutton, dog and other food to warm yang and cold. If the Kudingcha drunk cold, it will damage body yang, is not conducive to the improvement of Deficiency symptoms, and even there will be a serious abdominal pain, diarrhea and other symptoms in the yang collapse.

majority of patients with chronic gastroenteritis varying degrees of stomach Deficiency, once the abdomen cold or eat cold foods, it is easy abdominal pain, diarrhea and discomfort, Ilex will increase these symptoms. In addition, the elderly relative weakening the spleen and stomach, spleen and stomach function is not fully developed infant, but also not suitable for drinking Ilex, otherwise easily lead to indigestion, abdominal Leng Tong, eat less, loose stools and other side effects.

then there is the menstrual women and new mothers, but also not suitable for drinking. menstrual blood loss in a state of lower resistance, then drink The Kudingcha with cold, catch cold easily lead to the stagnation of qi and blood, poor blood discharge, causing dysmenorrhea, irregular menstruation can cause serious and even. often women with dysmenorrhea, if not during menstruation, it's best to drink less Kudingcha. just given birth to the baby's maternal physical weakness, should be properly eat some warming of food.'s Kudingcha cold is not conducive to the recovery of post-partum uterus, but also hurt the stomach, can easily lead to lingering difficulties in future The more the cold chills, abdominal Leng Tong, etc..
Kudingcha brewing methods first step: ready to clean tea (special tea is best), if there is no special tea set, glass or other glass is also common line. cup should be fully cleaned, can not have oil residue. Cup best to prepare two, one to cook Ilex, a good cook for holding tea.

Step two: pure water (tap water too) till boiling (burning out of the water dispenser is also OK).

third step: Take 1-2 root (first drink only take one person, can later be gradually increased to 2-3 root, or even more, this process has a habit of taste) Kudingcha put to the cup, to pour a little boiling water (tea can be completely submerged), 5-10 seconds, gently shake the cup , and then pour out the water. This process is called Pour boiling water into the cup again, each opening into 150 ml of water is generally around, drinking a few times, the specific volume can be increased or decreased according to personal taste.

Step: bubble 3-5 minutes after the system (initial drinkers, the time can be shortened to 1-2 minutes, cook longer, heavier flavor), a cup of boiling water will cook all poured into the tea Sheng the cup, you can start to drink. After drinking tea, repeat the fourth step, fifth step can be.

Note: initial drinkers, must not be long leaf Kudingcha immersed in boiling water, or the bitter taste of tea may increase, affecting the taste. customary taste Kudingcha friends, you can also cook tea by other methods, cook directly in the cup to drink them.