How to identify new green tea and Chen

Why should identify fresh tea and tea Chen? Time grows, tea polyphenols in trace elements beneficial to human body easy to react with the oxygen in the air, many elements beneficial to human body will break out. How to identify new and green tea Chen? Here are detailed introduced.

How to identify new green tea and Chen?
How to identify new green tea and Chen?

Tea polyphenols is the essence in tea, not only conducive to fall blood pressure, blood lipid, blood glucose, more can promote digestion, purification of the digestive system, so we advocate drinking fresh tea, can play a better tea health benefits.

How to identify green tea, green tea how to distinguish between new and Chen. We distinguish with longjing tea as the example.

First of all, on the base of longjing tea dry color to distinguish

Dry longjing tea, fresh tea more green, bright, Chen tea hair black, brown dim.

The second observation the beverage. Fresh tea soak up more yellow, green and bright, Chen tea is dark yellow, put a piece of white paper in the glasses and fresh tea green and bright, looks clear and transparent, blond, dark tea, Chen slightly cloudy.

Why want to distinguish between the fresh tea and tea Chen? Time grows, tea polyphenols in trace elements beneficial to human body easy to react with the oxygen in the air, many elements beneficial to human body will break out.

Tea polyphenols is the essence in tea, not only conducive to fall blood pressure, blood lipid, blood glucose, more can promote digestion, purification of the digestive system, so we advocate drinking fresh tea, can play a better tea health benefits.

The aging of green tea

From fresh tea leaves into products, experienced a complex chemical changes. The retrogradation is also a complex learning process of tea. Tea in the storage, sale, circulation of each link, by the outside humidity factors such as light, temperature, oxygen and inherent characteristics and internal factors, leading to aging metamorphism. Its Chen’s real is the tea polyphenols, fatty acid, vitamin C and chlorophyll qualities such as chemical degradation and oxidation reaction happened.

No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *