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5 Tieguanyin Tea Good Advantages Effect And Function

Tieguanyin Tea Advantage Effect Value And Function


Basic introduction to Tieguanyin
Tieguanyin tea, produced in Anxi County, Quanzhou City, Fujian Province, was invented between 1725 and 1735. It belongs to the category of oolong tea and is one of the top ten famous teas in China. It is between green tea and black tea and belongs to semi-fermented tea. Tieguanyin has a unique "Guanyin rhyme", with a fresh and elegant fragrance, "seven brews of lingering fragrance, moon dew in the stream, full of joy and mountains and clouds".


It is the best of oolong tea, and its quality characteristics are: the tea leaves are curled, fat and round, heavy and uniform, sandy green in color, and the overall shape is like a dragonfly head, a spiral, and a frog's leg. After brewing, the soup is golden and rich like amber, with a natural and rich orchid fragrance, a mellow and sweet taste, and a long aftertaste, commonly known as "rhyme". Tieguanyin tea has a high and lasting fragrance, which can be said to be "seven brews with lingering fragrance".


The "Iron Goddess of Mercy" tea tree is delicate by nature and has a small yield, so there is a saying that "it is good to drink but difficult to grow", and the "Iron Goddess of Mercy" tea has become more precious. The purebred Tieguanyin plant is a shrub type, with spreading branches, oblique branches, and horizontal leaves. The leaf shape is oval, the leaf margin teeth are sparse and blunt, the leaf surface is wavy, with obvious ribs, slightly curled back to the back, the leaf flesh is thick, the leaf color is dark green and shiny, the leaf base is slightly blunt, the leaf tip is slightly concave, slightly tilted to the left, slightly drooping, and the tender buds are purple-red, so it is called "red bud crooked tail peach", which is one of the purebred characteristics.

 



Tieguanyin's effects and functions

1. Weight loss
People who often drink Tieguanyin will feel that the harm of tobacco and alcohol is gradually disappearing, and they don't want to eat greasy food anymore. They are in better spirits. The polyphenols in Tieguanyin can reduce blood lipids, triglycerides and cholesterol. The subcutaneous fat and waist circumference of obese people are reduced, and the weight is naturally lighter.
2. Anti-cancer
Epigallocatechin-3-glucose (EGCG) has strong anti-cancer activity. Tea polyphenols are the main active ingredients in anti-cancer and play an important role in preventing cancer. In addition, vitamin C and vitamin E in Tieguanyin can block the synthesis of carcinogens-nitrosamines, which has a great effect on preventing and treating cancer.
3. Anti-aging
Tea polyphenols, the effective ingredients of Tieguanyin, can not only improve the action of lipase, but also promote the metabolic activity of neutral lipase in tissues. Therefore, drinking Tieguanyin can improve the body shape of obese people, effectively reduce subcutaneous fat and waist circumference of obese people, and thus reduce their weight.
4. Prevention and treatment of cardiovascular diseases
Tea polyphenol compounds in Tieguanyin can not only reduce cholesterol in the blood, but also significantly improve the ratio of high-density lipoprotein to low-density lipoprotein in the blood. Caffeine has a certain effect on the prevention and treatment of cardiovascular and cerebrovascular diseases such as coronary heart disease, hypertension, and arteriosclerosis.
5. Prevention and treatment of dental caries
The fluoride in Tieguanyin tea leaves can easily combine with calcium in teeth to form a layer of calcium fluoride on the surface of teeth, which plays a role in acid and caries prevention. It can be seen that drinking Tieguanyin has a preventive effect on people who do not have caries and a therapeutic effect on people who have caries.
6. Prevent and treat diabetes
Drinking Tieguanyin regularly can replenish vitamin B1, pantothenic acid, phosphoric acid, methyl salicylate and polyphenols in the human body in time, which can prevent the occurrence of diabetes. For patients with moderate and mild diabetes, blood sugar and urine sugar can be reduced to very little, or completely normal; for patients with severe diabetes, blood sugar and urine sugar can be reduced, and various major symptoms can be alleviated.


Nutritional value of Tieguanyin
After modern scientific separation and identification, tea contains more than 450 organic chemical components and more than 40 inorganic mineral elements. The organic chemical components and inorganic mineral elements in tea contain many nutrients and medicinal ingredients. The main organic chemical components are: tea polyphenols, alkaloids, proteins, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes, pigments, etc. The organic chemical components contained in Tieguanyin, such as tea polyphenols, catechins, and various amino acids, are significantly higher than other teas.


How to choose Tieguanyin
The identification method of Tieguanyin is to observe the appearance of the tea in a dry state and to evaluate the internal quality of the tea in a wet state (brew with water).
1. Observe the appearance
It is mainly to observe the appearance, color, uniformity and smell the aroma of the tea leaves. Tea with a plump appearance, heavy and solid, sandy green color, and pure aroma of the dry tea (tea leaves) is a top-grade tea with obvious characteristics of Guanyin. Otherwise, it is a low-grade tea.
2. Wet evaluation of quality
After the tea leaves are brewed with boiling water, their aroma, soup color, taste and leaf bottom are identified.
(1) Smell the aroma: First smell whether the aroma is prominent, and then distinguish the height, length, strength, purity and turbidity of the aroma. When smelling the aroma, a combination of hot smell, warm smell and cold smell is used. Tea with a prominent aroma, a clear and long-lasting aroma is a top-grade tea. Otherwise, it is a low-grade tea.
(2) Taste: Use a teaspoon to scoop an appropriate amount of tea soup into your mouth (not too much), and use your tongue to suck and roll it in your mouth, so that the taste cells in various parts of your mouth can make a comprehensive taste sensation. Those with a mellow taste, mellow and refreshing, thick but not astringent, and rich in the "flavor" characteristics of the variety are all top-quality; otherwise, they are inferior.
(3) Look at the color of the soup: Look at the depth, brightness, clarity, etc. of the color of the tea soup. Those with a bright orange-yellow soup color (abbreviated as mung bean soup) are top-quality; those with a dark and turbid color are inferior.
(4) Observe the leaf bottom: Pour the tea leaves brewed with boiling water (called "leaf bottom", commonly known as "tea dregs") into a plate filled with clear water and observe the leaf bottom. Those with soft leaf bottoms and obvious "green stems and green bellies" are top-quality; otherwise, they are inferior.
Storage of Tieguanyin
Generally, low temperature and sealed vacuum are required, so that the color, aroma and taste of Tieguanyin can be guaranteed in a short time. However, in actual storage, it is often the case that the tea is not stored for a long time, but the color, aroma and taste are not as good as when it is first brewed. The reason is the degree of drying after the tea is fermented.


How to eat Tieguanyin
It is best to brew Tieguanyin in a covered bowl. Try to use pure water for brewing. The water temperature is about 90 degrees. The first water is used to wash the tea and warm the cup. The second water is 15 seconds for fragrance. Each subsequent water is extended for 15 seconds.


It is best not to exceed seven times of tea. If it is spring tea, it is basically five times. After there is no obvious tea fragrance, it is tea dregs. Although it has a taste, it has no health care effect. Tieguanyin is not better as it ages. The tea fragrance and aftertaste are unique to good tea.


So it is better to taste new tea, and the best Tieguanyin Tea has acidity. If it is stored for a long time, the acidity will gradually lose.


In addition, the new tea is not the newer the better. Improper drinking can easily hurt the stomach and intestines. Since the new tea has just been picked and has a short storage time, it contains more unoxidized polyphenols, aldehydes and alcohols. These substances do not have much effect on healthy people, but for patients with poor gastrointestinal function, especially those with chronic gastrointestinal inflammation, these substances will irritate the gastrointestinal mucosa. People with poor gastrointestinal function are more likely to induce stomach problems. Therefore, it is not advisable to drink too much new tea, and new tea that has been stored for less than half a month should not be drunk.
In addition, new tea also contains more caffeine, active alkaloids and a variety of aromatic substances. These substances can also excite the central nervous system of the human body. Patients with neurasthenia, cardiovascular and cerebrovascular diseases should drink in moderation, and should not drink before going to bed or on an empty stomach. The correct way is to leave it for half a month before using it.

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