How to storage oolong tea

Refrigerator storage: seal the newly Oolong tea well, put it in the freezer of the refrigerator at the temperature of -5℃—5℃.
Thermos storage: put Oolong tea in the dry thermos and tighten the cap.
Glass storage method: put the dry Oolong tea in dark glass bottle and seal it, then flavor can be maintained a long time.
Porcelain bottle storage method: Select the dry, odor-free, well-structured porcelain bottle and put Oolong tea into it.

How to sotrage white tea

Thermos sotrage: put the white tea into a thermos, and then seal it.
Refrigerator storage: put the white ta into a small bag of jar, and then seal and place it in the refrigerator at the preferred temperature of 5℃

Two right ways to storage green tea

First:Refrigerator storage
green tea can be stored in a refrigerator, the green tea should be stored into food packaging bags with high density, high pressure, thick, strength, and no strange smell, then placed in the freezer or refrigerator freezer, generally at the temperature of 3 ℃-6 ℃. By this method tea can be stored for a long time with good effect, but the bag must be sealed securely. It is best to place the bag separately to avoid resurgence or odor mixture. If permitted, it can be individually be stored in a refrigerator dedicated to tea.
Second:Cannning way
metal cans, boxes, cases can be chosen. After the tea leaves are put in, it should be sealed and kept in a cool, dry place with lower temperatures.

Four tips to selecting tea, do you know?

Shape
Dryness: use your fingers to squeeze the tea leaves. If dry tea leaves are fragile, the tea is good; if not, it is damp, and tea quality has been affected.
Leaf shape: If tea leaf is complete, and tea color is normal, it is good. Tea stems and tea powder in high proportion will affect tea quality.
Fragrance: All kinds of tea emit different fragrances due to processing and the degree of fermentation. The soup with strong fragrance and aroma is best. In addition, if the tea smells strange, then it is bad.

Taste
Good tea makes the mouth fragrant or the throat comfortable; the bad one tastes bitter.

Liquid
Tea leaves make the soup in different colors due to the degrees of fermentation. The tea soup should be clear without turbid sediment.

Brewed the leaves
After the tea leaves are brewed, those spreading gradually are make from young fresh leaves, and manufactured with excellent technology. The tea smells strong after several infusions. The tea whose leaves which can not spread or only spread to a small degree after repeated brewing fail in stir fixation or have been placed for too long time.
The tea leaves with complete shape are nice, and those with broken shape are scondary product. Pinch the bottom by leaves with your fingers, generally the better the stronger elasticity. That means it is made by fresh, excellent tea leaves. Old tea with prominent veins feel relatively blunt. In addition, the color of fresh tea leaves is clear; however the old tea is dark brown or black.

Why do some people say that new tea is not resistant to brew?

Usually when you try tea, first try to drink the taste of tea, how about its aroma? whether can lasting brew? It is a key point for selecting tea and drink tea. When some tea friend drink new tea, there is such a question: Tea leaves is very aroma, taste is very good too, the disadvantage is that the tea is not lasting brew.

I believe that either tea merchant or drinking tea people will have this problem, when choosing tea time, more than ten brew tea, tea soup still lasting brew. Compressed into cake tea, that has changed the taste. These one point one start, myself also very much doubt, maocha and compressed tea cake, sometimes there are great differences and disparities.

If the question from the tea contains material or processing principle say. maybe have to write a long time.

First, maocha from picking fresh leaves to complete production, and then to the dry in the sun, completion time up to 10 hours. Tea leaves from the fresh leaves to water removing, high temperature will volatilize the fragrance of fresh leaves, enzyme substance stop change in fresh leaves, at this time, tea leaves slow drying through the sun, tea nature is the most thick, no matter taste, aroma, all is very good, so most people to drink maocha, feel good will purchase in large quantities, the results found that after the steam compressed into the cake, greatly disappointed.

What is the reason? Dried tea into cake tea, first it need high temperature steam compressed, steam needs high temperature, that make tea leaves softening just a short time, easy to compressed tea into cake, high temperature steam first to increase the water content of tea, second, in the tea, the material once again transformed, at this time the tea nature is not stable.

After molding, no matter natural dry, or drying room appropriate drying, a short period of time to make the tea drying, this period of time is actually very short, tea, this is the need to precipitate, take things easy. Tea friends all know, new tea buy home, most people will choose to open the soup after half a year, tea taste will be very moderate equilibrium.

A lot of tea friends buy the new tea, they want to taste, open the new tea, pry open to drink, now maybe the cake just wrapped use paper, after high temperature steam, or moderate drying, tea nature is not gentle, usually appear rich aroma in the former four brews, strong taste. This spot you can think back. After 7 brews, tea taste began to fade.

At this time, most people for tea, more or less disappointed, therefore, you may miss the good treasured tea, after communication, some tea friends will increase brewing times of new tea, no matter how the taste of tea, after 10 brews, if there is a taste in the tea soup.

Between the several times production of Pu er tea, high temperature effect, for tea, there are good and bad, It's not inside containing substance of tea. or the tea production process out of the question, largely because of the two times high temperature, cause the tea natureis not gentle.

What is puer tea worm? Maybe 99% of them don't know.

Presumably often drink old tea friends often see some small worms on the puer tea, maybe you will have a little uncomfortable in your heart, how do these little worms come from? Whether the tea can drink?

Estimate many friends are sciolistic for these worms, in order to let everyone can more intuitive to understand them, we will talk about little worms.

Accurate to say, about tea worms was divided into two kinds: One is that we often see the white worm, because they very like eat cotton paper, so they called paper worm; The other is dark gray little worm, they very like to eat tea, therefore called it a tea worm.

The paper worm: white little worm, in the tea market, we call it paper worm. Friends often drink tea is not difficult to find some Pu'er Tea cotton paper appeared a variety of small holes, people call these small holes for the wormhole in this industry, these wormhole is due to the paper worm. But this paper worm are more love eating cotton paper, so there is not too much influence on the quality of Pu er tea. If you see your own collection of tea has this kind of paper worm. first recommended to clean use brush, then put it in a place where the air is ventilated and dry.

The tea worm: really tea worm is dark gray, short life cycle, most of them died in the tea, over time, they become a part of the tea. According to the introduction of some old tea people, the tea worm is very advantage to the body, and it will only appear in the good quality of the finished product of the Pu er tea, its soup colour, taste and degree of lasting brew are more beautiful and more better drink than a world of old raw puer tea.

What are some of the characteristics of the worm excrement tea?

This kind of tea worms take advantage of aged Pu'er raw tea of Yunnan big leaf type sundried green maocha production for food, and grow the larvae through the appropriate temperature, academic probation and a specific natural environment, and after the worms ate the Pu er tea, the excluded worm excrement and puer tea merge into a single whole, has formed everyone's well-known "worm excrement tea".

You don't look down upon " worm excrement tea ", it is said that these tea not only have chen aroma of aged puer tea, and there is a unique fragrance and mellow, let you taste suddenly stretch, the throat slowly aftertaste faint sweet; More critical is his medicinal value, clearing away heat and toxic materials, gastrointestinal discomfort, indigestion and other gastrointestinal symptoms are very effective.

Because of the high quality of Pu er tea, long years, and the "worm excrement" is a pure natural works, it is a no duplicate and commendable priceless treasure,

What are the nutritional value of the worm excrement tea?

According to records, the worm tea has clearing heat, detoxification, digestion, digestion and other effects, it has good curative effect to the diarrhea, epistaxis, gingival bleeding and bleeding hemorrhoids. It is an important cool drink in the tropical and subtropical regions. Experts through the analysis to understand, tea worm contains 20 kinds of amino acids, and a certain amount of crude protein, crude fat, carbohydrates, tannins, vitamins and other nutrients. so the nutritional value is higher than the ordinary tea.

According to scientific analysis, it besides has the general tea contains tannins and various vitamins, also contains insect hormones and hemostatic substances, people often use it to treat diarrhea, epistaxis, gingival bleeding and bleeding hemorrhoids, long service on the prevention of high blood pressure, heart disease have a certain effect. Often drink wrom tea, can Zhike refreshing, antihypertensive diuretic, spleen and stomach, helping digestion, shunqihuatan, theriac etc..

But in the final analysis, this is always a worm excrement, some people will have an uncomfortable feeling for it, but if you taste the fragrance and know its health care function, you might like it. 

From the efficacy of tea to realize tea culture "way of life"

Drinking tea from Shennong tasted grass bouquet of special medicinal value evolution, development to today's tea culture. has become a "open the door seven matters", "wood rice oil salt sauce vinegar tea" one of the indispensable life content. The formation of life habits, as a kind of unique way of life, inheritance and carry forward, the most important reason is tea physical properties, the tea is good for your health. As higher animals, people on the evolution of a kind of food choice.

People drink tea is comfortable in the first place after a meal, especially fermented tea, such as Puer tea, Oolong tea, black tea and so on, then it is a way of life. From the scientific connotation, this life way is that drinking fermented tea is conducive to digestion after eating. Culture is a kind of habit special and immobilized form, or say art form with rules to follow. In the end, Tea culture is adapted to the human survival needs, "Drinking tea Comfortable" is a form of vital signs a performance good, metabolic adjustment balance. 

Why do people formed the habit that drinking fermented puer tea, black tea, oolong tea for a long time after dinner? For example, Pu-erh tea ripe tea, because of the microorganism, enzyme fermentation, enable a large increase its tea pigment, especially the tea red pigment, tea brown pigment, tea polyphenols side effects is reduced greatly; Macromolecular substance into small molecules substance, less irritation to human body, and more easy to be absorbed by human body; In the puer tea, tea Polyphenols the molecular weight is very small, after oxidation, Tea red pigment and tea brown pigment were formed, and were linked together with tea polysaccharides, formed a new composition with characteristics of surfactant, binding fatty acids, cholesterol,  ability is stronger, to inhibit or reduce the absorption of the human body.

After tea polyphenol oxidation, the formation of these new features to increase the activity of the fall hematic fat and cholesterol, so that the product of fermented tea is more suitable for the adjustment of energy metabolism, it is conducive to digestion. By the microorganisms involved, Pu-erh tea ripe tea fermentation response is a very effective life metabolic reaction process that microbial metabolism and tea cells to adapt to each other,. In the life metabolic process of plants and microorganisms, all reactions and metabolic product is suitable for the survival of microorganisms. However, the metabolic process didn't occur in green tea, In other words, the product of green tea process only applies to the tea itself, or only adapted to the metabolism of plant itself. Involved in the fermentation of Pu er tea microorganisms are the hurtless microorganisms for the people in nature, the metabolism of microbial involvement can be understood as a "pre metabolism" of the adaptation of the plant to the human body ", the formation substance can be referred to as the human body needs semi finished", that the human body a little processing can be easily absorbed, this is also an important reason why Pu er tea have small irritation for the stomach. Therefore, this "pre metabolic" complete the accumulation of the main components of meet the needs of the human body, fermented tea is also more suitable for regulating the abnormal metabolism of human body.

Green tea, due to tea polyphenolsv is not fully oxidized, therefore, green tea have anti-virus, anti-oxidation, anti-tumor and other significant effects; Because of different living habits in different regions, different diet structure, the suitable drinking tea is also different. Such as the Tibet area in the past, the food has been mainly beef and mutton, lack of vegetables, therefore, drink fermented puer tea to oily solution, this has become a kind of tea that is compatible with their life, tea has more functions to meet the physiological needs. Living well is the foundation of life good, this is what we often say, health is more important than anything.