It is often said that "drinking tea should be new and drinking wine". Is that true? Is spring tea safe? Is the new tea better than Chen tea? How to preserve the tea? What kind of water does it use to make a new tea? These questions often confuse you. Today, we will discuss these questions and answer questions for you.

　　There are few insect pests in spring tea.

　　Nowadays, the smog is serious and the air pollution is serious. Some people say that drinking tea is not necessarily safe and reliable. Pesticide residues, heavy metals and harmful microorganisms are the main unsafe factors in tea.

　　We have learned, at present our country in the tea garden pest control method for using strain pesticide is given priority to, these pesticides poorly soluble in water, by the tea into the beverage of pesticide, rarely less than 10% of the dry tea is detected.

　　In addition, many tea areas in China, especially in the famous green tea areas, have fewer diseases and pests due to lower temperature during spring tea, so no pesticides are needed.

　　In addition, the main index of heavy metals in tea is lead content. The leaching rate of heavy metals in the tea soup is very low, for example, the leaching rate of lead is only 18% in the case of three successive bubbles. There are strict rules on the content of heavy metals in tea. In the process of processing, the tea has been roasted or roasted in high temperature, and there are basically no harmful microorganisms.

　　Generally speaking, the per capita amount of tea a day less than 10 grams, intake is low, coupled with the beverage of pesticide and heavy metal leaching rate is low, by drinking tea intake of pesticides and heavy metals are less than 5% of human daily intake is allowed, therefore, tea is safe.

　　Green tea is not alone.

　　Many people think that spring tea is only green tea. In fact, spring tea is mainly made of bud tea, which is mostly green tea. Other tea classes are also picked and made during this time.

　　The types of tea are divided into spring, summer and autumn. Generally speaking, spring tea refers to the tea that is produced by the bud of the first germination of the tea tree after the winter, which also refers to the tea produced before the end of may. Fresh tea, in addition, such as west lake longjing, dongting "biluochun", the famous green tea such as huangshan maofeng tea, lushan clouds, rocks such as anxi tieguanyin tea picking time between the end of April to may vary, chapter class area in yunnan puer tea in mid to late march of each year almost started picking, so fresh tea green tea is not only.

　　New tea is better than old tea?

　　In life, there have always been "tea expensive new". But not all new tea is better than Chen. Freshly picked spring tea is too fresh, without oxidized polyphenols and aldehydes, which has a strong stimulation effect on the gastrointestinal mucosa, which can make the drinker suffer from gastrointestinal discomfort.

　　Moreover, fresh tea in caffeine, active alkaloid and a variety of aromatic substance content is higher, also easy to excite the nervous system, the drinker could have limbs weakness, cold sweat dripping wet and "tea drunk" phenomenon such as insomnia, neurasthenia, disease of heart head blood-vessel patients should be on high alert.

　　Therefore, experts suggest that fresh tea after you come back to buy the best place for a period of time, should be stored at least half a month or more, such as tea polyphenols in the automatic oxidation, gastrointestinal incentives reduce drink later, the sweet tea taste will be more mellow, will be better and more nourishing the stomach. If the newly 　　Fried longjing tea is collected in a lime VAT for a month or two, the fragrance is better. And pu 'er tea, 6 pu tea, fu brick tea, oolong tea, as long as it is kept proper, the other year Chen tea also the fragrance is fragrant, taste mellow.

　　Spring tea can be refrigerated in the refrigerator.

　　Spring tea is the most tender bud leaf of picking tea tree, which preserves the original material and nature of tea, which is especially delicate. Therefore, the preservation of tea is very important. If it is not properly preserved, it will lose the freshness of the tea leaves, make the tea color, aroma, taste and shape change, and reduce the drinking value of tea. However, the preserved tea leaves, even after a year or two of storage, after brewing, the aroma is dependent, taste unchanged, like the new tea.

　　Experts say that the four main factors influencing the preservation of tea leaves are temperature, humidity, oxygen and light. Therefore, the ideal conditions for storage of tea are low temperature, low humidity, oxygen and light.

　　General tea products have a packaging, tea to buy after you come back, don't be opened, storage of tea as a family, can be directly into the refrigerator refrigeration, often effect is ideal, if frozen, the effect is better; As tea products warehouse, 1 ~ 5 ℃ refrigerated warehouse is economical for comfort, can maintain the tea quality for a long time.

　　When storing fresh tea leaves in the refrigerator, one should prevent the bad smell in the refrigerator from contaminating the tea; The second is that the water content of tea is low, must be dry. The container that holds tea must be clean and tasteless, do not mix with other food, in order to avoid the aroma of the tea.

　　In addition, when choosing spring tea, remember not to buy too fashionable tea, otherwise, tea is not easy to preserve, very easy to mold.

　　A spring makes the best tea.

　　The water should be clean and tasteless, with a PH of 5.5 to 7 and a hardness of less than 10 degrees.

　　There are many kinds of water, which is the best tea, followed by pure water, etc. The hardness of water is good with soft water, and there are many minerals in hard water. As the water contains more iron, the tea soup turns dark or brown, and the water contains too much calcium, which not only makes the tea soup dark, but also tastes bitter. The hardness of water affects the PH of water. Tea soup is sensitive to PH, especially alkaline water, and catechins will oxidize automatically, making the tea soup darker, darker, and even reddish brown.

　　Taste spring the first cup of tea, feel the breath of spring in the cup, really is wonderful. Have you read this article about the characteristics and related knowledge of spring tea?