The best tea leaves are brewed, and the soup color is golden or light yellow or other colors

Please specify what kind of tea, green tea? Black tea? Oolong? Tea? Black tea?

Each tea has its own characteristics of the soup.

There are more golden tea soups, like Qimen black tea, and if Jin Junmei tea leaves are golden yellow, it is estimated that there are only Anji ** leaves.

Jin Jun Mei, the tea tea green for the wild tea bud tip, picked in the Wuyi Mountain National Nature Reserve altitude of 1200-1800 meters high mountain original wild tea tree, 6 to 80,000 buds tip square made into a pound of Jin Jun Mei, combined with the traditional craft of Zhengshan small species, handmade by the master throughout the process, is a treasure in the tea that can not be found.

**Function. A variety of compounds such as caffeine, inositol, folic acid, pantothenic acid and aromatic substances in Jin Jun Mei tea can regulate fat metabolism, especially oolong tea has a good decomposition effect on protein and fat. Tea polyphenols and vitamin C can lower cholesterol and blood lipids, so drinking tea can**.

Anti-caries Jin Junmei contains fluoride, which has a great affinity with the calcium of the teeth, and can become a kind of "fluoroapatite" that is difficult to dissolve in acid, just like adding a protective layer to the teeth, improving the ability of the teeth to prevent acid and caries.

Inhibits cancer cells.

It has been reported that the flavonoids in Jin Junmei have different degrees of anti-cancer effects in vitro, and the stronger effects are vitepine, morin and catechin.

If the tea is golden, it is estimated that there are only Anji ** leaves, and there are more tea soups that are golden, such as Qimen black tea, Jin Junmei, and Shengpu.

You can try Pu'er raw tea (new tea) or Yunnan black tea, some of which have a golden soup and are very beautiful.

Bergamot tea, Tieguanyin are all yes.

Summary. Hello dear! The color of the tea is still unchanged after being brewed ten times, and the general tea leaves are already considered the limit of seven or eight bubbles Ten bubbles are still very strong It is doubtful that it is best not to drink it It is recommended that the tea leaves are soaked for a long time There are more leaching substances Most of them are not good elements It is recommended to make tea generally Five or six brews are the best, tea originates from China, and tea was first used as a sacrifice.

However, it was used as a vegetable by people in the late Spring and Autumn Period, developed into medicinal use in the middle of the Western Han Dynasty, and developed into a high-end drink for the court in the late Western Han Dynasty. The earliest remains of artificially planted tea were found at the Tianluo Mountain site in Yuyao, Zhejiang, which has a history of more than 6,000 years. Tea drinking began in China.

Hello dear!The color of the tea is still unchanged after being brewed ten times, and the general tea leaves are already considered the limit Ten bubbles are still very strong It is doubtful It is recommended that it is best not to drink the tea leaves for a long time, and there are more leaching substances Most of them are not good elements It is recommended to make tea generally Five or six brews are the best, tea originated in China, and tea was first used as a sacrifice. However, it was used as a vegetable by people in the late Spring and Autumn Period, developed into medicinal use in the middle of the Western Han Dynasty, and developed into a high-end drink for the court in the late Western Han Dynasty.

The earliest remains of artificially planted tea were found at the Tianluo Mountain site in Yuyao, Zhejiang, which has a history of more than 6,000 years. Drinking tea began in China.

Tea leaves, commonly known as tea, generally include the leaves and buds of the tea tree. Also known as tea, 槚 (jiǎ), 茗, 荈 (chuǎn). Tea ingredients include catechins, cholesteenone, caffeine, inositol, folic acid, and pantothenic acid, which are beneficial to health.

Tea drink, made from tea leaves, is one of the three largest beverages in the world. Tea drinking began in China. The leaves are leathery, oblong or oval-shaped, and can be soaked directly in boiling water, and are divided into six categories according to the variety and production method and the shape of the product.

According to the season, it can be divided into spring tea, summer tea, autumn tea, and winter tea. It is reprocessed into a variety of wool tea or refined tea leaves to form re-added tea, including flower tea, pressed tea, extracted tea, medicinal lead-preserving hall health tea, tea food, tea-containing beverages, etc.

Hello!The tea soup of the old tea head has a golden color. Old tea head (also known as tea fossil, tea dumpling, etc.) is a special process of Pu'er tea products, which is usually composed of lumps formed by tea leaves during the fermentation process of Wudui.

The color of the old tea soup may be affected by a variety of factors, including the raw materials of the tea stirring, the degree of fermentation, the brewing method, etc. Generally speaking, the tea soup of the old tea head may take on the following colors:1

Reddish-brown: Moderately fermented old tea-head tea soup may appear reddish-brown. 2.

Golden yellow: If the raw materials of the tea are better, the degree of fermentation is lighter, and the brewing method is appropriate, the tea soup of the old tea head may appear golden yellow. 3.

Deep red: If the raw materials of the tea are older, the degree of fermentation is heavier, or the brewing method is not appropriate, the tea soup of the old tea head may take on a bright and dark red color. It should be noted that the color of the tea soup may be slightly different for each old tea head.

When tasting old tea heads, you can observe the color of the tea soup in order to better understand the characteristics and quality of the tea soup.

The color of the tea soup varies depending on factors such as the variety of tea, the production process, and the time it takes to brew the tea. The tea soup of the old tea head may be golden yellow, depending on the type of tea he brews and the production process. For example, in China, the standardized Pu-erh tea making process requires the tea leaves to be naturally fermented and stored for many years to achieve the corresponding taste and aroma, and such Pu-erh tea soup is often golden brown and has a mellow and sweet taste.

In addition, different tea types, such as Longjing, Tieguanyin, Pu'er, etc., also have different tea colors, Longjing tea soup is green and clear, Tieguanyin tea soup is dark yellow, Pu'er tea and cave or soup is red or brown. Because of this, the change of the color of the tea soup depends on the variety of tea leaves and the production process, rather than the factor of the old tea head alone.