What does a touch of green tea look like? Thank you

In China's green tea, the most famous products, not only fragrant and long-tasted, excellent quality, and unique shape, with high artistic appreciation value, green tea according to its drying and finishing methods are different, generally divided into fried green, roasted, sun-dried and steamed green tea.

Fried green tea: Due to the different effects of mechanical or manual manipulation in the drying process, the tea has formed different shapes such as elongated, bead-shaped, fan-flat, needle-shaped, spiral-shaped, etc., so it is divided into long fried green, round fried green, flat fried green and so on. After the long fried green is refined, it is called Mei tea, and the colors of the finished product include Zhen Mei, Gong Xi, Yu Tea, Needle Eyebrow, Xiu Mei, etc., each with different quality characteristics.

Such as: Tea Mountain.

Zhen Mei: The cord is thin and straight, or its shape is like a lady's beautiful eyebrows, the color is green and moist and frosty, the aroma is high and fresh, the taste is strong and refreshing, the soup color, the bottom of the leaf is green and yellowish and bright;

Gongxi: It is a round tea in the long fried green, and it is called Gongxi after refining. The shape of the particles is similar to that of pearl tea, and the bottom of the round leaves is still tender and even;

Rain tea: the original system is separated from the pearl tea of the long tea, now most of the rain tea is obtained from the eyebrow tea, the shape is thin and short, still tight, the color is green, the aroma is pure, the taste is still strong, the soup color is yellow and green, and the bottom of the leaves is still tender and even;

Round fried green: the shape of the particles is round and tight, due to the different origins and mining methods, it is divided into flat fried green, Quangang Huibai and Yongxi Huoqing.

Flat fried green: produced in Shengxian, Xinchang, Shangyu and other counties in Zhejiang. Because of the historical Mao tea concentrated in Shaoxing Pingshui Town refined and distributed, the shape of the finished tea is fine and round and tight like a pearl, so it is called "Pingshui Zhu Tea" or flat green, and Mao tea is called flat fried green;

Flat fried green: due to different origins and production methods, it is mainly divided into three types: Longjing, Qigun, and Dafang.

Longjing: Produced in Xihu District, Hangzhou, also known as West Lake Longjing. The fresh leaves are picked delicately, and the buds and leaves are required to be evenly formed, and the high-grade Longjing workmanship is particularly fine, with "color green, fragrant and lush." Sweet taste, beautiful shape".

Flag gun: produced in the surrounding area of Longjing tea area in Hangzhou and the adjacent counties of Yuhang, Fuyang, Xiaoshan and other counties.

Dafang: It is produced in She County, Anhui Province and Lin'an, Chun'an, Zhejiang Province, adjacent areas, and is most famous for the old bamboo Dafang in She County.

In roasted green tea, because of its different tea making methods, it is also called special roasted green tea, in order to keep the leaf shape intact, the final process is often dried. Its tea products include Dongting Biluochun and Nanjing Yuhua tea. Gold Award Huiming, Gaoqiao Yinfeng, Shaoshan Shaofeng, Anhua pine needles.

Guzhang Maojian, Jianghua Maojian, Dayong Maojian, Duyun Maojian, Xinyang Maojian, Guiping Xishan Tea, Lushan Yunwu and so on.

Be. Matcha is green tea that has been milled into a micronized form. Matcha is a pure natural steamed green ultra-fine powder green tea, which is made of young tea leaves after high-temperature steam killing and special process treatment, and then instantly crushed into more than 200 mesh of pure natural tea steamed green ultra-fine powder, to maximize the maintenance of the original natural green and nutritional and pharmacological components of the tea.

Matcha originated in China, arose in the Tang Dynasty, and flourished in the Song Dynasty. <

Be. Matcha is green tea that has been milled into a micronized form. Matcha is a pure natural steamed green ultra-fine powder green tea, which is made of young tea leaves after high-temperature steam killing and special process treatment, and then instantly crushed into more than 200 mesh pure natural tea steamed ultra-fine powder, to maximize the maintenance of the original natural green stool color and nutritional and pharmacological components of the tea, after brewing, the soup color is verdant, and the tea taste is elegant.

Matcha originated in China, arose in the Tang Dynasty, and flourished in the Song Dynasty. As early as the Tang Dynasty, people invented steamed green loose tea (milled tea), and also reviewed the method of evaluating the color and aroma of tea, and became an indispensable daily drink for people.

First of all, let's start by saying that matcha is green tea.

If you travel to Japan, you will definitely have matcha in the souvenirs you bring back, and matcha seems to have become a business card of Japan, just like you don't eat hot pot in Sichuan, you have to taste matcha when you go to Japan. This is standard.

But there are two misconceptions that often arise about matcha, and I will talk about them here today.

The first is about the concept of matcha, many people think that Japanese tea is matcha, and matcha is green tea powder.

This is not right.

In terms of drinking style, Japanese tea is divided into "matcha" and "sencha". The finished form of matcha is powder, which is steamed and dried and then ground into powder in a tea mortar, rather than directly crushed into powder with green tea leaves. When drinking, boiling water is added to the tea bowl and stirred with a tea whisk to form a fine and uniform foam on the surface of the tea.

The finished form of sencha is tea leaves, not powder.

Another misconception is about the history of matcha.

Some people say that matcha first appeared in China, and matcha is equivalent to ordering tea. Is that really the case?

Let's first talk about when Japan has a history of tea drinking, in the Nara period of Japan (710-794), which is equivalent to the Chinese dynasty, when Japan sent a large number of envoys, students, and monks to China to study, and some of them brought tea back to Japan, and the history of tea drinking in Japan began.

During the Kamakura period (1185-1336), Zen master Rongxi of the Song Dynasty went to Tiantai Mountain to learn Zen and learn about tea. In 1191, he returned to Japan and brought back to Japan tea seeds, tea utensils, and tea drinking methods. In addition to planting tea trees, he also wrote Japan's first tea book, "Eating Tea and Maintaining Health".

Later, the style of tea drinking was laid and developed by Murata Zhuguang and Takeno Shoou, and Sen no Rikyu enriched it, forming a set of rigorous rituals and spiritual standards. Now, on the basis of Sen no Rikyu, many different genres such as "Sato Senjia" and "Omote Senjia" were formed. Sen no Rikyu's spiritual connotation of "harmony, tranquility, purity, and silence" has even influenced the aesthetics of life in Japan as a whole.

The Japanese tea ceremony is deeply marked by Sen no Rikyu.

1. Nutrition is different.

Although ordinary green tea contains extremely high nutrients, only 35% of the tea leaves are really soluble in water, and a large number of insoluble active ingredients are thrown away as tea residues. Experiments have proved that eating tea can absorb more nutrients than drinking tea, and one bowl of matcha contains more nutrients than 30 cups of ordinary green tea. Changing from drinking tea to eating tea is not only a reform of eating habits, but also the need to adapt to the fast-paced modern life.

2. The difference between production technology and processing technology.

Matcha is made by hand-grinding with steamed green tea, while green tea powder is made by roasting green tea metal machinery. Matcha powder particles are finer, while green tea powder particles are comparatively coarser.

3. The smell is different.

Because the harvest is delayed until May, the growth cycle is relatively long, so it contains more amino acids, and the authentic matcha smells like seaweed and is relatively fresh. And the smell of green tea powder is the taste of ordinary tea leaves.

4. The picking season is different.

Green tea leaves are of the best quality when harvested before the Qingming Festival. However, the matcha harvest is postponed until May to prolong the growth period of the tea leaves to reduce the bitter tea polyphenols in the tea, so the biggest difference between the finished matcha and green tea is that there is basically no bitterness.

5. Taste differentiation.

In terms of taste and nutrients, green tea pink is yellow-green in color, while matcha powder is emerald green. Sniffing the green tea powder carefully is a normal tea flavor, while matcha has a distinctive seaweed aroma. In terms of taste, green tea powder tastes bitter and astringent, similar to the dry taste of tea leaves after chewing; Matcha powder, on the other hand, tastes fresh and mellow, and there is basically no bitterness.

Matcha generally does not belong to the green tea category, it belongs to an independent variety.

Of course there is a difference. The taste and color are different, and the time of harvest is also different. The biggest difference between the finished green tea powder and matcha powder is that the green tea powder will have some bitterness, while the matcha powder will not; In terms of color, matcha powder is emerald green, and green tea powder is somewhat yellowish.

Green tea refers to a beverage made from the new leaves or buds of the tea tree, without fermentation, through the process of killing, shaping, drying and so on. The color of the finished product and the brewed tea soup preserve the green style of fresh tea leaves. Regular drinking of green tea can prevent cancer, lower lipids and **, and can also reduce the nicotine damage to smokers.

Green tea is a tea made without fermentation, which retains the natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, anti-bacterial, anti-inflammatory, etc., which are unmatched by other teas. Green tea is a tea made from the new shoots of suitable tea trees through typical processes such as killing, rolling, and drying.

The color of its dry tea and the tea soup after brewing, and the bottom of the leaves are mainly green, so it is called green tea. Green tea is the fresh leaves picked by high temperature first, killing various oxidases, keeping the tea green, and then rolled and dried, clear soup green leaves are the common characteristics of green tea quality. The scope of green tea production in China is extremely extensive, Henan, Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Shaanxi (southern Shaanxi), Hunan, Hubei, Guangxi, Fujian are the main green tea producing provinces in China.

The raw material of matcha is "grinding tea", that is, a month before the tea harvest is added to the tea garden with a canopy, about 20 days or so to pick the tea buds, after distillation to remove the surface moisture of the tea leaves, that is, dry and grind the tea, and then grind it into a very delicate powder with a stone mill, and the emerald green powder after completion is matcha.

Matcha is green tea powder, but the root of green tea is different, there is a process of steaming. In other words, it is a very fine green tea powder. Generally, it must reach a thickness of 5/10,000 microns to be considered a qualified standard. In the past, it was grinded, but now it is ultra-fine grinding with laser.

The general matcha variety is covered with something one month before the tea is harvested, so that the tea leaves can prevent the sour and bitter taste of the tea, and in addition, the leaves it uses are relatively fresh and young leaves, so it will be very green.

Matcha came from China, and it was drunk during the Song Dynasty and brought to Japan by monks. By the time of the Ming Dynasty, tea made from leaves was popular in China, but this custom was still preserved in Japan.

When you drink matcha, you drink the powder together, so it's actually more helpful for health, and the reason why it looks so mushy is because, which, they add more powder, and the powder is fine, and it becomes a suspension, and that's it.