The quantity of tea is related to the variety, season and ecological environment of tea. Color is also closely related to the changes of substances contained in the process of making tea, which varies from tea to tea. The higher the tenderness of tea, the more tea there is. Amino acids and other substances contained in tea are beneficial to the flavor and nutrition of tea to a certain extent and harmless to human health.
Extended data:
Tea buds are the densest, and the leaves fall off when they mature. In spring, the temperature rises, tea buds germinate and hair grows gradually. By the time the tea buds swell, the hair has grown to a certain length. At this time, the leaves have not yet developed and the density of hair is very high. Therefore, when picking many famous teas, tea buds and tea leaves are the main ones, and there is a process of extracting tea leaves in the production process to give full play to the characteristics of tea leaves.
In daily tea drinking, there are Baihao Yinzhen, Xinyang Maojian, Huangshan Mao Feng and so on, which are rich in tea. It should be reminded that tea is rich in nutrients, so don't wash it off after a long time, otherwise it will not only weaken the proper taste of tea soup, but also discard the true essence of tea.
Generally speaking, if you drink too much tea, the brewed tea will be turbid, and many people will think this kind of tea is not good. It should be noted that the tea with more tea will be slightly turbid in the first two or three bubbles, and then the tea soup will become clear; If it is inferior tea, its soup color will always be cloudy.
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