What is the harm of flavored tea

Flavor tea refers to the addition of flavor to tea leaves and leaves, which is harmful to the human body when drunk. There are mainly the following types of flavored teas on the market.

Inferior tea is shoddy.

Adding flavor to poor-quality tea leaves makes them smell compelling, and sells them as high-grade tea. This flavor tea is difficult to distinguish, which is the most common means of unscrupulous merchants. Since the tea itself is **, the average consumer is easily deceived.

Scraps tea grounds.

Tea residue is the leftover material left over from the tea processing process, and tea merchants generally do not drink it. But there are also people who like this taste and think that the taste of tea grounds is strong. Actually, it's not tea, it's burnt.

Because of the small size of the tea residue, it is difficult to grasp the heat of the roasted tea. This tea residue has a stronger flavor when added to the flavor, and many small restaurants often buy this tea residue in order to save money, brew it into free tea and provide it to customers. This kind of tea is very harmful to the human body when drunk for a long time.

Spoiled tea leaves. Unscrupulous merchants add flavors to aged tea and spoiled tea, and package them into tea leaves to enter the market. Consumers accidentally bought this kind of flavored tea and went back, and drinking it was extremely harmful to the body.

Generally not, as long as it is a business that wants to do tea business, it will not do so, but it does not exclude a very small number of unscrupulous merchants.

Identification method: dry smell of tea, there is no clear fragrance of tea, only a strong fragrance;

Bubble: The first brew of tea has a very strong aroma, and when you drink it in your mouth, there is basically no fragrance, that is to say, this aroma is an external aroma, not the original fragrance of the tea, and the second bubble basically has no aroma.

In short, flavored tea leaves are particularly easy to identify.

Under normal circumstances, no flavors are added to the tea, but if you buy inferior tea, this will happen. And the fragrance of the tea leaves is fried. Let's take a look at the relevant knowledge.

The process of hand-roasting tea leaves to adjust the fragrance is stewing, that is, low-temperature and long-term baking, and then improving the aroma of tea.

Through low-temperature long-term baking and fire seasoning, the aroma and taste are further improved, and the effect of ripening the aroma, enhancing the color of the soup and improving the degree of foam resistance is achieved. The process of simmering takes about 7 hours, and the dynamic temperature of each period and the mastery of the heat are all judged by the baking master's feel and the impact on the temperature feeling. In steaming, it is extremely important to observe the changes of tea, and in the case of "eating enough fire", the tea will show a unique treasure color on the surface, which requires experience.

Use warming measures for Titian. The specific methods are different due to the different shapes of dry tea, and there are mainly the following three types.

1.The fragrance of flat tea and single bud tea.

Tea leaves such as Longjing tea in flat tea, Shunhuang Yulong and snow water cloud green in single bud tea are best fried by hand with Longjing electric wok after refrigeration. The stir-fry temperature should be when the tea temperature rises to 65 (slightly hot), if it is lower than 60, the fragrance effect is not good, and if it is higher than 70, it is easy to produce the old fire taste. It can also be heated and stir-fried with a multi-function machine or a strip arranger or baked with a blow-on 901 or 951 famous tea dryer.

When baking with a dryer, it is advisable to grasp the temperature of the air inlet at 110 and the time is 5 8min. It should be noted that these two types of tea cannot be stir-fried with a bottle dryer, and the color of the dry tea after boiling and stir-frying will affect the economic value.

2.The fragrance of Maofeng tea.

For example, Huangshan Maofeng, Lanxi Maofeng, Biluochun and other teas, the surface of dry tea is covered with hairy hair. This type of tea can only be roasted with a famous tea dryer. The hot air temperature is about 105, the thickness of the re-baking stall tea is 6 8cm, and the time is about 10min.

3.The fragrance of beaded tea.

For example, Quangang Huibai, Yongxi Huoqing and other teas are best to be re-fried in the 50-type quhao machine to enhance the fragrance, fry for about 30min, and when the tea temperature rises to about 65, it can be out of the pot. It can also be used to roll fry in a small and medium-sized bottle dryer or reheat with a famous tea stir-fry dryer, which can achieve the effect of fragrance.

There are generally no additives in tea, such as flavors, and if flavors are added, it may change the taste of the tea. Then the tea will no longer have that fragrant taste, so no additives will be added to the tea.