What are the five major effects of Tieguanyin, the efficacy and role of Tieguanyin, and the ten majo

1. The anti-aging effect of Tieguanyin 2. The anti-cancer effect of Tieguanyin 3. The anti-arteriosclerosis effect of Tieguanyin 4. The prevention and treatment of diabetes by Tieguanyin 5. The bodybuilding effect of Tieguanyin 6. The prevention and treatment of caries by Tieguanyin 7. The effect of Tieguanyin on clearing heat and reducing fire 8. The antiseptic effect of Tieguanyin on bacteria and dysentery 9. The effect of Tieguanyin on decanting alcohol and anti-smoke 10.

The top ten effects of Tieguanyin:

1. Tieguanyin can make people moisturize moles, invigorate the spirit, and enhance thinking and memory.

2. Tieguanyin can eliminate fatigue, promote metabolism, and maintain the normal organic energy of the heart, blood vessels, etc.

3. Drinking Tieguanyin has great benefits for preventing tooth decay.

4. Tieguanyin has the effect of inhibiting malignant tumors, and drinking Tieguanyin can significantly inhibit cancer cell mutations.

5. Tieguanyin contains zinc, an indispensable trace element for pregnant women.

6. Tieguanyin contains trace elements that are beneficial to the human body.

7. Drinking Tieguanyin can inhibit cell aging and prolong people's life.

8. Drinking Tieguanyin can prevent arteriosclerosis, hypertension and cerebral thrombosis.

9. Drinking Tieguanyin can stimulate the central nervous system, enhance athletic ability, and improve the performance of athletes.

10. Drinking tea has a good ** and beauty effect, especially the effect of Tieguanyin in Anxi is particularly obvious.

The manufacturing process of Anxi Tieguanyin must go through: cool green, sun-dried green, cool green, do green (shake green spreading), fried green, rolling, initial roasting, re-baking, re-wrapping and kneading, simmering slow roasting, picking dusting and other processes before making finished products. **Gui is made of Huangxiao (also known as Huangdan) variety of tea tree tender shoots to make rhyme oolong tea, because its soup color is golden and fragrant like osmanthus, so the name **Gui, in the production area, Mao tea is called Huangxiao or Huangdan, **Gui is the name of the tea trade.

The ** cinnamon finished tea strips made of Huang Yan variety are tight and thin, the color is bright and golden, the aroma is elegant and fresh, with the fragrance of osmanthus flowers, the taste is mellow and sweet, the soup color is golden and bright, the bottom of the leaves is ** yellow and green, the edge is vermilion, soft and bright. b. Taiwan Oolong Taiwan Oolong is one of the most fermented oolong teas, and it is also the most similar to black tea. The degree of catechin oxidation reaches 50 60.

The picking standard of fresh leaf raw materials for oolong tea is generally to pick two or three leaves when the new shoots top buds form standing buds, and only Taiwan oolong is picking one bud and two leaves with tender buds. The high-quality Taiwan oolong tea buds are fat and strong, white and clear, and the tea strips are short, containing red, yellow and white colors, bright and gorgeous. The color of the soup is amber-like orange-red, the bottom of the leaf is light brown with red edges, the base of the leaf is pale green, the leaves are intact, and the buds and leaves are branched.

Taiwan Oolong is known as Champagne Oolong or "Oriental Beauty" in the international market, in praise of its special fragrance and beauty, adding a drop of brandy to the tea soup for better flavor.

How to store this paragraph.

For the preservation of Tieguanyin, low temperature and sealed vacuum are generally required, so that the color and fragrance of Tieguanyin can be guaranteed in a short period of time, but in the actual preservation, why there are often tea leaves that are not stored for a long time but the color and fragrance are not as good as the tea leaves that start to brew, the reasons are as follows: the degree of drying of tea after fermentation. At present, the tea production technology is changing in the direction of light fermentation, and the tea with a sense of virtue is a typical representative, in light fermentation, the tea is easy to reflect the high orchid aroma, and the tea soup is also relatively beautiful (presenting the standard mung bean soup), but to let the dry tea reflect the aroma, the tea will not be baked too dry, and the tea contains a certain amount of water, so that the tea must pay attention to the low temperature and sealing of the tea when it is preserved in the later stage, so as to reduce the role of moisture in the tea.

If the tea leaves are relatively dry and feel crisp and dry in the hand, such tea has lower requirements for low temperature.

Tieguanyin's sobering and anti-smoke effect.

It is also a well-known fact that tea can decant wine and smoke. The famous sentence of "just like after being drunk, but you need tea to sober up" shows that the Chinese people have long recognized the effect of drinking tea to relieve hangover. The ancients often "poured their sorrows with wine" and "sobered up with tea".

Liu Yuxi, a poet of the Tang Dynasty, was drunk one day and remembered that Bai Juyi had "six classes of tea" to relieve hangover, so he sent someone to exchange for tea and sober up, which was passed down as a tea story by later generations. The composition of liquor is mainly alcohol, and a glass of wine contains 10% 70% alcohol. The polyphenols of Tieguanyin tea can cancel each other out with ethanol (the main ingredient in wine), so drinking tea can relieve hangover.

Tieguanyin can not only sober up wine, but also fight smoke. Because Tieguanyin contains a phenolic acid, it can precipitate nicotine in tobacco and excrete it from the body. At the same time, the caffeine in Tieguanyin can improve the liver's ability to metabolize drugs, promote blood circulation, excrete nicotine in human blood from urine, and reduce and eliminate the risk of nicotine.

Of course, this effect is not just a single effect of caffeine, but the result of synergistic cooperation with various ingredients such as tea polyphenols and vitamin C.

Tieguanyin is not only fragrant and mellow, it is a natural and delicious drink, and the health care function is also outstanding in tea. Through scientific analysis and practice, Tieguanyin contains high amino acids, vitamins, minerals, tea polyphenols and alkaloids, in addition to the health care function of general tea, Tieguanyin also has anti-aging, anti-cancer, anti-arteriosclerosis, prevention and treatment of diabetes, bodybuilding, prevention and treatment of dental caries, heat and fire, anti-smoke sobering and other effects.

The role of Tieguanyin:

** Bodybuilding effects; prevention and treatment of dental caries; bactericidal and anti-dysentery effect; Heat-clearing and fire-reducing effects; Refreshing and contemplative; decanting and anti-smoke effect; anti-aging effect; anticancer effects; anti-arteriosclerotic effect; Preventive and diabetic effects.

Xu Cishu of the Ming Dynasty said in "Tea Shu": "Tea is nourished in water, soup is made in fire, and the four are connected and indispensable." Tea, water, utensils, and fire are interlocking, which echoes what we talked about how to make good tea.

Making tea seems easy, put the tea in the pot, pour hot water, wait for a while, and then pour it out, and you have completed the "tea brewing"! On the surface, Tieguanyin tea is just like the above-mentioned decomposition action, and you can get a good tea soup! However, contemplating tea, recognizing tea, and studying the characteristics of tea is the first step to making good tea!

In addition to the above-mentioned written records, in the actual process of making tea, and when facing different tea leaves and tea utensils, it is more carefully distinguished, so as to get a good taste of tea soup. The brewing method of Anxi Tieguanyin tea is unique and self-contained. First of all, it is necessary to strictly control the three passes of water, tea set and brewing.

The water is better with a stone spring, the furnace is better with a charcoal fire, and the tea set is small with a small one."

The brewing can be divided into eight courses according to its procedure:

1 White Crane Bathing (Cup Washing): Wash the tea set with boiling water.

2 Guanyin into the palace (falling tea): put Tieguanyin tea into the tea set, and the amount of tea accounted for about five points of the tea set's capacity;

3 Hanging pot high flush (tea): Raise the boiling water into the teapot or lid to make the tea turn;

4 Spring breeze blowing (scraping foam): Gently scrape off the floating white foam with a pot lid or ou lid to make it fresh and clean;

5 Guan Gong Patrol (pouring tea): pour the tea water into the teacups side by side after brewing for one or two minutes;

6 Han Xin Dianbing (order tea): When the tea is poured into a little, it should be evenly dripped into each teacup little by little;

7 Taste the color of the soup (see the tea): Taste the color of the tea in the cup.

8 Sipping Ganlin (Drinking Tea): Take the heat and decorate it, smell its fragrance first, then taste its taste, smell it while sipping, and drink it lightly. Although the amount of drink is not much, it can leave a fragrance on the teeth and cheeks, and the bottom of the throat is sweet, relaxed and pleasant, and has no fun.

Fujian Anxi Tieguanyin and Taiwan Muzha Tieguanyin in the process of tea making, the appearance of the rope, the degree of baking after the tea is different, in the performance of tea soup also see each other's characteristics, in the brewing method is more effortless.

1. The anti-aging effect of TieguanyinSome scientific studies at home and abroad have shown that human aging is related to the excessive oxidation of unsaturated fatty acids in the body, and the excessive oxidation of unsaturated fatty acids is related to the action of free radicals. Free radicals with high chemical activity can cause excessive oxidation of unsaturated fatty acids, mutate or decline cell function, cause tissue proliferation and necrosis, and produce deadly diseases. Lipid overoxidation is the devil of human health, but the culprit is free radicals, as long as the free radicals are removed, the cells can achieve normal growth and development and live a long and healthy life.

In general, commonly used antioxidants are vitamin C and vitamin E, which are effective in preventing excessive oxidation of unsaturated fatty acids. Recently, Japanese researchers have shown that the polyphenolic compounds in Tieguanyin can prevent excessive oxidation; Purine alkaloids can indirectly play a role in scavenging free radicals, thereby achieving the purpose of delaying aging.

2. The anti-cancer effect of TieguanyinCancer is an "incurable disease" that seriously threatens people's health today. Therefore, in recent years, the study of tea anti-cancer has attracted great interest and attention. A few years ago, there was a report that the fact that Shanghai citizens drank tea to reduce esophageal cancer year by year, so drinking tea can prevent the occurrence of cancer caused great repercussions around the world.

Nowadays, drinking tea can prevent cancer and anti-cancer has been recognized by the world, and the best anti-cancer effect in tea is Tieguanyin. As early as 1983, Professor Takuo Okuda of Okayama University in Japan screened dozens of plant polyphenolic compounds for anti-carcinogenesis effects, and the results proved that catechins (EGCG) have strong anti-carcinogenesis activity.

Other scientists have confirmed the anti-mutation of Tieguanyin in their studies, and believe that Tieguanyin tea polyphenols are the main active ingredients of this effect; In the study of carcinogenesis caused by chemical substances, the anti-carcinogenesis effect of Tieguanyin tea polyphenols was affirmed. In addition, vitamin C and vitamin E in Tieguanyin can block the synthesis of carcinogens - nitrosamines, which have a greater effect on the prevention and treatment of cancer.

is frying Tieguanyin.

The method of stir-frying is basically according to the production process of traditional Tieguanyin, and the pot is finished in time, and the next day after the green is picked at noon 11-12 o'clock (killed), so it is called stir-frying. The method of stir-frying has the characteristics of traditional Tieguanyin, the green color of the dry tea sand is obvious, and the soup color is yellow-green, bright and translucent because of the full water; The soup taste is smooth, lively, thick, the high-grade camellia is fruity, the Guanyin rhyme is obvious, the aftertaste is sweet, and the mouth is fragrant; The base color of the leaves is yellowish-green, shiny, and the negative is soft; Most of the tea farmers in Anxi themselves keep and drink this kind of craft tea. Therefore, the stir-fried Tieguanyin is suitable for tea drinkers with a certain tea age, and it is also suitable for tea fighting.

The Tieguanyin Tea King competition must be used in this way of Tieguanyin. This type of tea has a lighter taste. Drag repair Tieguanyin practice and characteristics:

Put the shaken tea in the air-conditioned room and let it stand until after the afternoon of the next day before you can start to fry the green tea in the pot (finishing). Due to the long standing time of the tea green, the finishing time is delayed to 22-24 o'clock in the evening of the second day, and some are delayed to 6-10 o'clock on the third day and then fried green, so it is called dragging or dragging acid, also called dragging green. This process is good to have a refreshing green fragrance and sour fragrance or clear sour taste, but it does not have the rhyme of Tieguanyin.

This type of tea has obvious "three green" characteristics: green dry tea, green soup color, and green leaf bottom. There is a tendency to open the lid to grab the incense, and it is easy to attract tea customers who are new to Guanyin.

This type of tea (Ming Tea Case Workshop) has a heavier taste. New Aloe Guanyin Tea In 2011, a new Aloe Guanyin Tea appeared on the market, which is the most advanced membrane separation technology at present, on the basis of maintaining the health care ingredients of Tieguanyin, and integrating the nutritional essence of aloe vera. There are also flavors of fragrance, strong fragrance, and rhyme.

At the end of the Tang Dynasty and the beginning of the Song Dynasty, there was a monk surnamed Pei (common name) who lived in the Anchang Courtyard of Shengquanyan on the eastern side of Anxi Xima Mountain, and he made tea by himself and taught it to the villagers, who called tea a sacred tree. Yuanfeng 6 years (1083), Anxi drought, invited to the Puzu master to pray for the fruit test, the villagers stayed in the Puzu master in Qingshuiyan, he built a temple to repair the road to the villagers to benefit the villagers, he heard the medicinal effect of the holy tea, not far to the Shengquan Rock to the villagers to ask the villagers to plant tea and make tea, and transplant the holy tree. One day, Master Puzu (Qingshui Patriarch) went to the holy tree to prepare to pick tea after bathing and changing clothes, and found that there was a beautiful phoenix tasting red buds, and soon there was a mountain qiang (commonly known as a little yellow deer) to eat tea, he saw this scene, and sighed very much:

Heaven and earth are creatures, and they are truly holy trees". Patriarch Shimizu returned to the temple to make tea, and made tea with the holy spring, he thought: Sacred birds, sacred beasts, and monks share holy tea, and the heavenly saints also.

Since then, Tiansheng tea has become his holy recipe for treating the villagers. Patriarch Shimizu also passed on his own way of planting tea and making tea to the villagers, at the foot of Nanyan Mountain, a retired hunting general "Oolong", because he went up the mountain to pick tea and hunt unintentionally invented the shaking process and fermentation process, and made the Tiansheng tea with more aroma and more mellow taste. The villagers learned from him, and in the future, the tea made with this process was called oolong tea.

Wei Yin loves tea, the tea made are competing to taste tea, Wang Shirang took leave to return to his hometown to visit relatives and friends, and went to the foothills of Nanyan Mountain to taste this tea. In the sixth year of Qianlong (1741), Wang Shirang was summoned to Beijing to pay homage to Fang Bao, the waiter of the Ministry of Rites, and brought tea to him. After the bud product, he felt that he was a treasure in the tea, so he transferred to Qianlong, Qianlong summoned Wang Shi to ask where the tea came from, Wang said the ** of tea, Qianlong carefully observed the tea leaves like Guanyin, the face was as heavy as iron, and it was given the name "Tieguanyin".