What does green tea mean? Is Biluochun green tea?

Green tea is unfermented tea. Biluochun is green tea.

Biluochun is green tea. The tea soup brewed from Biluochun tea leaves is emerald green, the soup color is green and bright, the tea soup is sweet, smells, the taste is fragrant, and the taste is sweet and mellow. The process of brewing Biluochun is also a visual enjoyment, the tea leaves are exchanged in the water, the tea leaves sink into the tea, and the tea leaves dance like a beauty in the water.

Biluochun is mainly produced in Dongting Mountain of Taihu Lake, Wu County, Suzhou City, Jiangsu Province, so it is also called "Dongting Biluochun", the origin of the liquid in the Ming Dynasty, the common name is "scared of people's fragrance", to the Qing Dynasty during the Kangxi period, Emperor Kangxi inspected and tasted this kind of soup color green, curly like a snail of the famous tea, appreciated, but felt that "scared people's fragrance" its name**, so the title "Biluochun", since then it has become a tribute tea every year. Dongting Mountain has a mild climate and abundant rainfall, and most of them are intercropped between fruit trees and tea trees, the tea absorbs the fruity aroma and the flavor of the flowery tea, giving birth to the natural quality of the floral and fruity flavor of Biluochun tea.

1. Watch the tea and smell the fragrance:

Use a teaspoon to set aside a small sample of tea and put it into the tea saucer for tea guests to enjoy the tea leaves and smell the fragrance of tea.

2. Hot tea cup:

Take the boiling kettle, and bury hot boiling water about 1 3 of the cup capacity into each cup to scald the cup, and the function of the hot cup is to warm the cup and clean the teacup.

3. Water temperature:

When brewing, it is best to use pure mountain spring water, it will not destroy the nutrients of Biluo spring tea, and the temperature of the tea water should not be too high, 80 is appropriate.

4. Put tea leaves:

The ratio of tea to water is generally 1:50 or according to individual needs.

5. Infiltration:

Pour in 1 4 boiling water, let the tea soak in the water, so that the buds and leaves absorb water and expand slowly, so that the soluble matter can be leached out and the initial fragrance is developed. The aroma at this time is the most intense during the entire brewing process.

6. Brewing:

The hand-held kettle is poured high and low 3 times, using the momentum of water to make the tea leaves turn up and down in the cup, so as to promote the tea soup evenly, and the flush volume is about seven points of the cup capacity, which means "seven points of tea, three points of love" or as the saying goes. Seven teas, eight rice, and eight full glasses of wine.

7. Smell the fragrance:

Gently put your nose close to the turquoise tea, and the steam instantly penetrates into the nostrils, which can be described as overflowing with tea fragrance and fragrance.

8. Tea tasting:

One taste, two drinks, three aftertastes. The first taste refers to the first taste of jade liquid, and the first bite feels light, fragrant, and the soup is fresh and elegant. Take a second sip of tea.

The second sip felt that the tea soup was greener, the tea fragrance was stronger, and the taste was more mellow, and the mouth was full of relish. The three products are clear, fragrant and sweet. Taste it again, what you see in front of you is no longer tea, but the breath of spring in Taihu Lake and the flavors of life.

Directions:1 Choose a quiet, elegant, and fresh environment.

2 Please use a clean teacup and tea set without peculiar smell.

3 Choose high-quality mineral water.

4 Fill the water before the tea leaves, and strictly confirm that the boiling water poured into the cup has cooled to below 70 degrees Celsius when the tea leaves are put in.

Biluochun efficacy:

1. Stimulant effect: The caffeine of tea can stimulate the central nervous system, help people invigorate their spirits, enhance their thinking, eliminate fatigue and improve efficiency.

2. Diuretic effect: Caffeine and theophylline in tea have a diuretic effect and are used for edema and water stagnation. The detoxification and diuretic effects of black tea syrup can be used to ** acute jaundice hepatitis.

3. Cardiac antispasmodic effect: Caffeine has the effect of strengthening the heart, relieving spasmodic, relaxing smooth muscle, relieving bronchospasm, promoting blood circulation, and is a good auxiliary drug for bronchial asthma, cough and phlegm, and myocardial infarction.

4. Inhibition of arteriosclerosis: tea polyphenols and vitamin C in tea have the effect of activating blood and removing blood stasis and preventing arteriosclerosis. Therefore, among those who drink tea regularly, the incidence of hypertension and coronary heart disease is lower.

5. Antibacterial and antibacterial effects: tea polyphenols and tannic acid in tea act on bacteria, which can coagulate the proteins of bacteria and kill bacteria. It can be used for intestinal diseases, such as cholera, typhoid, dysentery, enteritis, etc.

**Sores, ulcers and pus, trauma and broken skin, rinse the affected area with strong tea, which has anti-inflammatory and sterilization effects. Inflammation, ulceration, sore throat in the mouth, using tea to **, also has a certain curative effect.

Biluochun. 6 **Function: Caffeine, inositol, folic acid, pantothenic acid and aromatic substances and other compounds in 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**.

7. Anti-caries effect: tea contains fluorine, fluoride ions have a great affinity with the calcium of teeth, and can become a kind of "fluoroapatite" that is more insoluble in acid, just like adding a protective layer to the teeth, improving the ability of teeth to prevent acid and caries.

8 Inhibition of cancer cells: Flavonoids in tea have been reported to have varying degrees of anti-cancer effects in vitro. The stronger effects are vitexin, morin pigment and catechin.

9 Relieving effect of beriberi:

Every night before going to bed, take 10 grams of Sichuan pepper, 10 grams of Biluochun, 50 ml of aged vinegar, add 2500 ml of water to boil, soak your feet after temperature, soak for half an hour each time, and then dry your feet with a clean towel. Insist on soaking your feet once a night, and athlete's foot will usually be reduced after 1 week.

Biluochun is green tea.

Biluochun is a traditional Chinese tea, one of the top ten famous teas in China, belonging to the green tea category, with a history of more than 1,000 years. Biluochun is produced in the area of East Dongting Mountain and West Dongting Mountain (now Wuzhong District, Suzhou) in Taihu Lake, Wu County, Suzhou City, Jiangsu Province, so it is also called "Dongting Biluochun". In the Tang Dynasty, it was listed as a tribute, and the ancients also called Biluochun "Kung Fu Tea" and "New Blood Tea".

Its tea is cold, not fermented, the origin of Biluochun is Dongting Mountain and West Dongting Mountain of Taihu Lake, Wuzhong District, Suzhou City, Jiangsu Province, and its production process is picking, killing, rolling, rubbing the dough to show the hair, drying, frying, packaging, Biluochun dry tea is characterized by curling like a snail, silver green hidden green, young leaf buds, fruity fragrance.

The historical development of Biluochun

Biluo spring tea has a history of more than 1,000 years, and the local folk first called Dongting tea, also known as the scaring fragrance. Legend has it that there is a nun who goes up the mountain to visit the spring, picks a few pieces of tea leaves, after making tea, the strange fragrance is fragrant, and blurts out that "the fragrance is terrifying", so the locals call this tea "terrifying incense".

During the Kangxi period of the Qing Dynasty, the Kangxi Emperor tasted this famous tea with green soup and curly snails when he inspected it, and praised it very much, but felt that it was "frightening people" and its name **, so he named it "Biluochun".

In addition to the origin of the name of this tea, in addition to the Kangxi Emperor when he visited Taihu Lake, there is also the legend that Biluochun has a tea name in the Ming Dynasty, and there is a clever explanation that its color is turquoise, curly like a snail, harvested in spring, and picked from the characteristics of Biluofeng, so it is named Biluochun. This tea has a long history, and it has become a tribute tea every year during the Kangxi period of the Qing Dynasty.

The above content refers to Encyclopedia - Biluochun.

Biluochun belongs to a kind of green tea, and is a variety of green tea with very high quality, produced in the area of East Dongting Mountain and West Dongting Mountain in Suzhou City, Jiangsu Province, the color of Biluochun fresh leaves is emerald green, spiral-shaped, the whole body is covered with fluff, and the form of dry leaves is curly, after brewing, the taste is delicious, and the aftertaste is endless.

Biluochun belongs to a kind of green tea, and it is a variety of green tea with extremely high quality, among which Dongting Biluochun is known as one of the top ten famous teas in China, the color of the fresh leaves is emerald green, and the form of the dry leaves is curly.

Biluochun is produced in the area of East Dongting Mountain and West Dongting Mountain in Suzhou City, Jiangsu Province, the key tea areas of Xishan Town are in Bingchang, Shigongtangli and Donghe, and the tea areas of Dongshan Town are mainly distributed in the mountainous areas of Moli, Biluo, Shuangwan and other places.

When the tea leaves are fried to ninety percent dry, they are placed on mulberry paper, and the paper is placed in the pot to bake, the pot temperature is kept at 30-40 degrees, and the baking time reaches 6-8 minutes.

Biluochun has a special aroma of flowers and fruits, the tea leaves are spiral-shaped, the whole body is covered with fluff, there is no petiole, and there are no yellow leaves and old pieces, the taste is delicious after brewing, the aftertaste is endless, and the soup color is delicious and mellow.

Biluochun is green tea, and the production process and color of Biluochun conform to the definition of green tea, which needs to go through procedures such as killing, frying, baking, drying, steaming, rolling, and drying. Biluochun is one of the top ten famous teas in China, and it is mainly produced in the area of Dongting Mountain, Taihu Lake, Wu County, Suzhou, Jiangsu Province, China, so it is also known as Dongting Biluochun.

Biluochun is green tea, green tea refers to non-fermented tea, its production process includes killing, frying, baking, sunning, steaming, rolling, drying, and the color of tea is basically green. The production process and color of Biluochun meet the definition of green tea, so it is classified as green tea.

Biluochun is a traditional tea in China, and it is also one of the top ten famous teas in China, this tea has a history of more than 1,000 years, and the main production area of the family is the East Dongting Mountain and the West Dongting Mountain of Taihu Lake, Wu County, Suzhou City, Jiangsu Province, China, so it is also called "Dongting Biluochun".

As one of the treasures of China's famous tea, Biluochun is famous at home and abroad for its "beautiful shape, bright color, fragrant grinding ears are not strong, and mellow taste". In addition, Biluochun tea is rich in theophyllin, vitamin C, tea polyphenols and other substances that are beneficial to human health, and proper consumption can play a role in refreshing, diuretic, cardiotonic, and antispasmodic.