How to choose tea scientifically

In his book "Compendium of Materia Medica", the Tang Dynasty medical scientist Chen Zangqi once said: "All medicines are the medicine for various diseases, and tea is the medicine for all diseases", which means that medicine can only treat a certain disease in a targeted manner.

In the late Ming Dynasty, Liu Yuan wrote "The History of Tea": "There are three wonderful things about tea: the first is color, the second is fragrance, and the third is flavor

color

color

The color of tea is generally closely related to the raw materials of tea and its different processing techniques

soup color

The color of the soup can generally be used to observe the age and tenderness of the tea leaves

fragrant

aroma

After the tea is brewed in boiling water for a few minutes, the corresponding aroma will blow on the face.

taste

taste

Different teas have different tastes, but generally speaking, the fragrance is mellow and mellow

shape

　　tenderness

　　The appearance of dry tea is mainly judged from the three aspects of tenderness, whole brokenness and dryness, in order to identify the quality of tea

　　Whole

　　Whole broken is the shape and broken degree of tea leaves, and it is an important indicator for the quality evaluation of raw tea and refined tea

　　dryness

　　For the dryness of tea leaves, we can crush them by hand to get a rough understanding of its water content

　　(The author is Song Tianli, Department of Medicine, Hubei University for Nationalities)

　　Responsible editor: Zhao Yu Review: Peng Zonglu