Tea drinking methods
1.Drinking New Tea
New tea is not necessarily as fresh as possible. Improper drinking can easily damage the intestines and stomach. Due to its short storage time and high levels of unoxidized polyphenols, aldehydes, and alcohols, new tea does not have much impact on healthy individuals. However, for patients with poor gastrointestinal function, especially those who already have chronic gastrointestinal inflammation, these substances can stimulate the gastrointestinal mucosa. People with poor gastrointestinal function are more likely to trigger stomach diseases. Therefore, it is not advisable to drink too much new tea, especially new tea that has been stored for less than half a month.
In addition, the new tea also contains more caffeine, active alkaloids and a variety of aromatic substances, which can also excite the central nervous system of people. Patients with Neurasthenia and cardiovascular and cerebrovascular diseases should drink moderately, and should not drink it before sleep or on an empty stomach. The correct method is to leave it for half a month before it can be used. For people who are easily emotional or sensitive, have poor sleep conditions, and have weak health, it is advisable to drink less or no tea at night.
2.Time and taboos
The best time to drink tea is after meals, as drinking tea on an empty stomach can harm the body, especially for those who do not drink tea frequently. It can inhibit gastric juice secretion, hinder digestion, and in severe cases, cause palpitations, headaches, and other "tea intoxication" phenomena. Additionally, when drinking tea at night, it is important to reduce the amount of tea leaves and avoid making the tea too strong.
It should be noted that one must not drink overnight tea. In addition, the temperature is generally high in summer, and tea should not exceed 12 hours. It is also not advisable to use insulated cups to make tea, in order to avoid the loss of nutrients.
Berberine and tea cannot be consumed simultaneously. Drinking tea should be prohibited for 2 hours before and after taking berberine. Tea contains about 10% tannin, which is an alkaloid precipitant that can combine with the alkaloids in berberine to form insoluble tannate precipitates, reducing the efficacy of berberine. Drinking tea on an empty stomach can dilute gastric juice, leading to a decrease in digestive function, which can lead to symptoms such as palpitations, dizziness, headaches, and fatigue
3.Tea Drinking and Seasons
Most parts of China have a monsoon climate, with warm spring, hot summer, cool autumn, and cold winter, with distinct four seasons. Therefore, drinking tea in different seasons should also be adjusted accordingly. Generally, it is recommended to drink scented tea in spring, green tea in summer, green tea in autumn, and black tea in winter.
4.Identification of New and Old Tea
New tea is better than old tea, which means generally speaking, not necessarily so. Timely storage, for Longjing tea, not only has good color and taste, but also has the beauty of fragrance. Another example is Oolong. As long as it is properly preserved, even the next year's old tea has the same characteristics of fragrance and mellow taste.
However, among the numerous tea varieties, for a larger number of tea varieties, it is still 'new as precious'.
To distinguish between new tea and old tea, one can distinguish from the following three aspects:
Old tea can be distinguished from new tea based on its color. Generally speaking, green tea has a green and green color, while the soup has a bright yellow green color; Black tea has a dark and moist color, and the soup has a bright red orange color, making it a symbol of new tea.
New tea can be distinguished from old tea by its aroma. As time goes on, the aroma of tea leaves will change from high to low, and the aroma type will change from the fresh and fragrant aroma of new tea to low, stuffy, and cloudy.
You can also distinguish between new tea and old tea based on the taste of tea leaves. No matter what type of tea, the taste of new tea is mellow and fresh, while old tea appears light and unpleasant.
5.Identification of tea quality
Generally, the quality of tea can be identified through sensory evaluation methods. It is to grasp the inherent essential characteristics of tea through human visual, sensory, and taste organs, and use the methods of seeing, smelling, touching, and tasting to comprehensively judge the quality of tea. Usually, first pick up a handful of dry tea with both hands, place it on the nose, and take a deep breath of the tea aroma. Those with a tea aroma are considered good tea; Those with a green and fishy odor or mixed with other odors are considered poor. At the same time, it can also be identified by combining the color of tea leaves; Grab a handful of tea leaves and put them in the middle of a white paper or a white plate. Spread out the tea leaves and carefully observe them. If green tea is dark green, black tea is moist, and Oolong tea is dark green, and the color of each kind of tea is basically uniform, it will be a good tea. If the color of tea leaves is disorderly, uncoordinated, or inconsistent with the true color of the tea, it is considered to be of poor quality
