Chapter 23 Chapter Two Tea Drinking Knowledge and Customs
1. Drinking tea can lose weight and strengthen the body, which has become a social fashion in contemporary times.Not only young people are pursuing an elegant and graceful body, but middle-aged and elderly people also hope to have a healthy body.
With the improvement of our people's living standards and the continuous improvement of diet structure, the intake of calories often exceeds their actual needs. Therefore, in recent years, the number of people who are overweight has gradually increased. They are often distressed by their own overweight. Weight loss panacea.
Little do they know that tea is the best panacea for weight loss.People who are suffering from overweight, if they want to lose weight and have a healthy physique, in addition to insisting on regular exercise and adjusting their daily diet, they may try drinking green tea, especially oolong tea and Yunnan Puer tea.China's oolong tea is loved by people in countries such as Japan and France, especially by ladies.The Japanese praise oolong tea as "slender tea", "fitness tea" and "a wonderful medicine for beauty and health".French women, especially young girls, are very particular about physical beauty. They call Yunnan's Pu'er tea "scraping oil tea" and "slimming tea", and they say: "Do you want to be beautiful? Then drink Chinese Pu'er tea. "
Why drinking tea, especially oolong tea and Pu'er tea, can lose weight and keep fit?
This is because tea contains caffeine, inositol and vitamin C and other beneficial ingredients.Tea polyphenols can dissolve fat, and vitamin C can promote the excretion of excess cholesterol in the body.Scientists in some countries have conducted research and experiments on this.Nakamura Zhimura Laboratory of Cihui Medical University in Japan conducted laboratory tests and clinical trials on Chinese oolong tea, which proved that regular drinking of oolong tea can reduce blood cholesterol and neutral fat.It has the effects of lowering blood pressure, preventing coronary heart disease and reducing weight.French medical workers have confirmed that regular drinking of Yunnan Pu'er tea has the effect of weight loss and bodybuilding.Clinical trials have confirmed that people aged 40 to 45 who drink Tuocha regularly have a significant weight loss effect.
The chlorophyll contained in green tea also has the effect of lowering cholesterol.For example, Zhejiang Medical University used rabbits for experimental arteriosclerosis research, and found that green tea can not only reduce the degree of arteriosclerosis, but also prevent the accumulation of neutral fat in the blood and liver, and has the effect of preventing arteriosclerosis.The Fujian Institute of Traditional Chinese Medicine has proved through experiments that oolong tea has a tendency to reduce the total cholesterol and triglycerides that rapidly form blood lipids from exogenous sources, and can accelerate the degradation of blood lipids.
2. Tea can refresh the mind, improve thinking and eliminate fatigue. Tea can refresh the mind, strengthen the brain, and improve thinking. It is recorded in many ancient documents.In the early Qin and Han Dynasties, "Shen Nong Shi Lun" written by the author and time has not yet been determined: "Tea tea for a long time makes people powerful and pleasant." More than 2,000 years ago, the ancients believed that tea can enhance physical strength and strengthen the brain. The efficacy of Yisi has been scientifically evaluated.Hua Tuo, a famous doctor in the Eastern Han Dynasty, pointed out more clearly in "Food Theory": "Drinking real tea can quench thirst, eliminate food, improve eyesight, improve thinking, eliminate troubles and greasy, people cannot live without tea for a day." Tang Luyu in The "Tea Classic" also says that if you want to "sleep drowsy, drink it with tea." This means that drinking tea can clear up and sweep away the drowsy mental state, and it is refreshing.Xu Ranming in the Ming Dynasty said in "Tea Book" that a cup of well-cooked fragrant tea "will make the milk tender and smooth, fragrant and fragrant at the end of the nose, make you sick, and refresh you when you are tired. Xuan Jin."
This not only talks about cooking skills, but also praises the miraculous effects of tea in vivid and vivid language.A cup of milk flower floating bowl and fragrant tea can make sick people smell the fragrance; tired people can feel refreshed after drinking it; Those who talk about the world can open their chests and throw away the mysticism, and argue more delicately.
Throughout the ages, people have been extolling the beneficial effects of tea. What is the reason for this?According to modern science, tea contains more than 350 kinds of ingredients such as protein, fat, tea polyphenols, caffeine, lipopolysaccharide and more than ten kinds of vitamins. It is rich in nutrition and can regulate physiological functions. health care and pharmacological effects.It contains 3 to 5% alkaloids, including caffeine, theobromine, theophylline and aminophylline, among which the most abundant is caffeine, which is easily soluble in water. Under normal circumstances, the caffeine dissolved in tea soup accounts for about About 80% of the medium content.If you drink 4-5 cups of tea per day, you can take 0.3 grams of caffeine.Caffeine can stimulate the central nervous system, promote metabolism, improve blood circulation, eliminate drowsiness, invigorate the spirit, reduce fatigue, improve the perception of objective impressions, enhance people's thinking activities, and can enhance the activity of the heart and kidneys.Tea also contains other ingredients that can interact with caffeine. The caffeine obtained from drinking tea is milder than the medicinal effect of taking pure caffeine.Caffeine and its metabolites do not accumulate in the human body, but are further oxidized by methylation, and are excreted in the form of uric acid.Thereby avoiding the possible side effects of taking pure caffeine.
Drinking tea can not only refresh your mind, but also have a good effect on human hematopoiesis, strengthening muscles and bones, and maintaining thyroid function.The elderly, young and middle-aged people, especially those engaged in mental work, will benefit a lot if they drink more tea appropriately.
[Notes] ①Hua Tuo: A name of 〔fu Gufuzi〕characterized.A native of Peiguoqiao at the end of the Han Dynasty.Proficient in prescriptions, acupuncture and surgery.It also imitates the movements of tigers, deer, bears, apes, and birds as "Five Animals" to exercise the body.Acupuncture for Cao Cao to cure headache, healed easily.Later, he was killed because he refused to be called.Before he died, he gave a volume of medical books to the prison officials, but the officials feared the law and dared not accept it, so they set fire to it, and Hua Tuo's medical skills were not handed down to the world.
②Xu Ranming: The ranking is relieved, and the word is Ranming.Ming·Qiantang is now a native of Hangzhou, Zhejiang.Proficient in tea science and tea theory, he was one of the spring masters in Ming Dynasty.The book "Tea Shu" is divided into 36 articles, including tea production, modern and ancient methods, picking, frying tea, heat, cooking, soup, sipping, discussion, and tea place.
3. Drinking tea regularly can clear fire and improve eyesight. Drinking tea regularly can clear fire and improve eyesight.This has been recorded in ancient Chinese literature and myths and legends, and has been confirmed by modern medical clinical trials.Ming Li Shizhen ① wrote in: "The bitterness and coldness of tea can reduce the fire the most. Fire is the source of all diseases. When the fire falls, it will clear up." Functions are discussed more comprehensively.It is certain that tea can "improve eyesight and benefit thinking".
Tea can clear fire and improve eyesight, and there is a beautiful historical story circulating in Yunnan Dai Autonomous Prefecture.According to legend, during the Three Kingdoms period, Zhuge Liang, the military commander of the Shu State, raised his troops to Nannuo Mountain in Xishuangbanna.Because the soldiers were not satisfied with the local water and soil, their eyes could not see clearly.After the military master learned about it, he stuck his cane on the hillside of the border village. After a while, the cane came alive, grew green leaves, and turned into a tea tree.So, he took off the tea leaves and boiled water for the soldiers to drink. As a result, their eyes lit up and their vision was restored.Until now, the local ethnic minorities still call the tea tree "Kongming tree", the mountain "Kongming mountain", and respect Kongming as "tea ancestor".On the 16th day of the seventh month of the lunar calendar, a Tea Ancestor Meeting will be held to drink tea and enjoy the moon, singing and dancing to commemorate Kong Ming's birthday.Historians may say that Zhuge Liang never visited Xishuangbanna.Yes, it is also unbelievable that a walking stick can become a tea tree.This is the people of all ethnic groups in the frontier using myths and legends to praise the respected Zhuge Liang's historical achievements in pacifying Nanzhong, promoting the social and economic development of the southwest ethnic minorities and the integration of people of all ethnic groups.But this folklore, which has been circulating for more than 1,700 years, reveals to people the scientific truth confirmed by modern medicine: tea can clear fire and improve eyesight.
Why can drinking tea clear fire and improve eyesight?Because tea contains a variety of nutrients, especially the source of vitamin A, namely carotene, vitamin B1, B2, vitamin C, etc., which are indispensable substances to maintain the physiological functions of the eyes.Vitamin A is one of the main components of nourishing the retina in the eye.Vitamin B1 is a nutrient that maintains the physiological functions of the nerves, including the optic nerve.Vitamin B2 plays a redox role on human cells, has the pharmacological effects of maintaining normal retinal function, maintaining normal visual function of the eye, and treating keratitis and conjunctivitis.It is also a substance that nourishes the epithelial tissue of the eye.Vitamin C is a nutrient for the lens of the eye.If these nutrients are deficient in the body, vision will be adversely affected. Severe deficiency may lead to dry eyes, blurred vision, and even night blindness.
Some scholars have investigated 200 cataract patients to study the relationship between cataract and tea drinking.It is found that the patients who do not drink tea are about twice as high as those who have the habit of drinking tea regularly, and the condition is also more serious.Of course, to protect the eyes and prevent eye diseases, it is necessary to continuously supplement nutrients from various foods, and the vitamins needed to maintain the eyes are quite rich in tea.Drink tea regularly, the nutrients of the eyes will be supplemented in time, and the eyesight will be naturally healthy.
[Note] ① Li Shizhen 1518-1593: styled Dongbi, nicknamed Binhu.Ming·Qizhou is now a native of Qichun County, Hubei.He devoted his whole life to sorting out the medical literature of our country.Focus on practice and focus on innovation; go to the mountains to collect herbs and go deep into the folk; refer to more than 800 kinds of relevant literature, learn from others, make up for mistakes, correct errors, and last 27 years. The manuscript was changed three times and written in fifty-two volumes , has made outstanding contributions to my country's traditional Chinese medicine.
②Qian Chunnian: word Bingui, known as Youlan Weng, Changshu is now a Jiangsu native, good at tea.Gu Yuanqing, courtesy name Dayou, nicknamed Dashishanren, Changzhou was the prefecture of Suzhou, Jiangsu Province in the Ming and Qing Dynasties, and was merged into Wu County in 1912. He likes to engrave books.
③Zhuge Liang 181-234: word Kong Ming.Shu statesman of the Three Kingdoms.Langxie Yangdu is a native of the south of Yinan, Shandong today.At the end of the Eastern Han Dynasty, he avoided the chaos in Jingzhou and lived in seclusion in Longzhong, Dengxian County. Today, Xiangyang, Hubei, farming for self-sufficiency, paying attention to world affairs, comparing himself to Guan Zhong and Le Yi, and was called "Wolong" at that time.In 207, the twelfth year of Jian'an in the Han Dynasty, Liu Bei visited the thatched cottage three times for advice because of Xu Shu's recommendation.In order to prepare for the strategy of uniting Wu, rejecting Cao, and taking Yizhou, he formed a rivalry with Wu and Wei.Cao Pi replaced the Han Dynasty and prepared to proclaim himself emperor in Chengdu, with Liang as his prime minister.Bei Shengliang assisted the empress Liu Chan, who was granted the title of Marquis of Wucheng and the governor of Yizhou as the prime minister.Liang pacified the southern part of today's Yunnan, Guizhou and southern Sichuan, and promoted the economic development of the ethnic minorities in the southwest and the integration of various ethnic groups.Liang Zhi returned to the Central Plains and competed with Wei Xiang.He died in Wuzhangyuan Army in 234, the twelfth year of Jianxing in Shu, and was buried in Dingjun Mountain.Kong Ming is one of the famous virtuous ministers in history. He is honest and clear, and he has set an example through the ages, which is a model for future generations of officials.
4. Drinking tea regularly can prolong life. Drinking tea regularly can prolong life. There are many vivid anecdotes throughout the ages.
Li Bai, a great poet of the Tang Dynasty, said in the preface to the poem "The Nephew Zhongfu of the Answer Family Presents Yuquan Cactus Tea": "by the waterside, there are tea grasses everywhere on the waterside of the spring in Xiyuquan Mountain, Dangyang County, Hubei Province, where cactus tea is produced. Luosheng. The branches and leaves are like jasper. Only Yuquan Zhengong often picks it and drinks it. He is more than eighty years old and the color is like peaches and plums. This tea is fragrant and smooth, which is different from others. Therefore, it can rejuvenate youth and revitalize life, and help people live longer. According to legend, from 846 to 859 in the middle of the Tang Dynasty, a monk in his thirties came from Luoyang, the eastern capital. Tang Xuanzong summoned him and asked him, "You are so healthy and long-lived. Why do you serve longevity?" The medicine of immortality?" The old monk smiled and replied: "I grew up in a poor and humble family, and I never knew what medicine is, but I like drinking tea very much." So Tang Xuanzong gave him the Dharma name of "tea fifty catties" and placed him in Baoshou. temple.
Among the contemporary long-lived elderly and healthy elderly, many people have a hobby of drinking tea, especially male birthday stars.Zhu De, a revolutionist of the older generation, after drinking Yunwu Tea in Mount Lushan, happily wrote a poem: "The Yunwu Tea of Lushan Mountain is strong and spicy. If you drink it for a long time, it will prolong your life." Zhu De died at the age of ninety.It can be seen that drinking tea for many years can really make people healthy and long.
Why drinking tea can live longer?This is because tea not only contains the nutrients needed by the elderly, but also prevents many chronic diseases.The elderly can drink several cups of tea every day after meals and in their leisure time, which can not only nourish their sexuality, but also absorb some nutrients, such as amino acids and multivitamins.These are nutrients that are easily lacking in the elderly.Tea is rich in minerals, especially the elements with little content in general food, such as copper, iron, manganese, calcium, selenium and so on.These elements are often insufficient in the elderly.In addition, tea contains rich medicinal ingredients, such as caffeine, tea tannin, vitamin P, etc., especially caffeine, which is a vasodilator that can speed up breathing and improve muscle working ability, but it does not speed up the heart rate. The number of beats does not increase blood pressure.The synergistic effect of caffeine and tea tannins can prevent the increase of cholesterol in the elderly and prevent coronary heart disease.Tannic acid in tea not only has astringent, antibacterial and anti-inflammatory effects, but also has anti-aging effects.
It has been confirmed by Chinese and Japanese scientists that drinking tea can resist aging and prolong life.According to the "China Health Information News" report: "A research team led by the Air Force Medical College used black tea, scented tea and green tea sold in the market to conduct research on the impact of animal life. Mortality rate, prolonging the average lifespan, can also significantly increase the maximum lifespan, and there is a tendency to increase the lifespan correspondingly, and also significantly increase the number of activities of old animals. It has been proved by experiments that the effect on physical fitness is also obvious , especially the effect of black tea is more significant."
Japan's Professor Okuda Tuonan and others have confirmed through experiments that the anti-aging effect of tannic acid contained in tea is stronger than that of vitamin E.Professor Okuda took out components called mitochondria from rat liver cells, immersed them in a solution that can promote lipid oxidation, and observed their oxidation degree.As a result, adding 5 mg of vitamin E to one liter of the solution inhibited lipid oxidation by 4%, and adding 5 mg of tannic acid in tea leaves inhibited the rate as high as 74%.
In contrast, the anti-aging effect of tea is more than 18 times that of vitamin E.
5. Drinking tea or gargling with tea can sterilize and protect teeth Regularly drinking tea and gargling with tea can sterilize, clean mouth and strengthen teeth, which has been confirmed by the practical experience of ancient people and modern medicine and tea biochemical experiments.Su Shi, who was proficient in tea ceremony in the Song Dynasty, wrote a brilliant section in "Dongpo Miscellaneous Notes" about rinsing his mouth with tea: "I have a method, and I always cherish it. Every time I eat, I rinse my mouth with strong tea, and go away when I am bored. I don't know the spleen and stomach. If the flesh is between the teeth, soak it in tea and rinse it, and it will shrink, and you won't feel it off, and you won't be bothered by the thorns. Then the teeth will be rinsed, because of this, it will gradually become denser, and the moth will die by itself. Use middle and low tea.” Su Shi’s health regimen in this section has inspired people to rinse their mouths with medium and low tea after each meal, which is not only good for oral hygiene, but also prevents diseases and strengthens teeth.
Why drinking tea or gargling with strong tea can prevent diseases and strengthen teeth?This is because strong tea contains more fluoride and more caffeine.The fluoride ion has the effect of preventing dental caries and strengthening bones.Caffeine can excite the central nervous system and clean the greasy things in the mouth. Tea contains a variety of aromatic substances, which can eliminate the smell of fishy, mutton, and odor in the mouth.The various phenolic substances and vitamins contained in tea can sterilize and prevent diseases and protect teeth. Vitamin C can treat gum bleeding and prevent tooth decay caused by vitamin deficiency; folic acid can treat gum inflammation caused by folic acid deficiency.
Drinking tea or gargling with tea soup can prevent the occurrence of dental caries.Humans have not yet identified the factors that cause dental caries.The strength of the body's ability to resist caries is related to the amount of fluorine contained in the hard tissue of the tooth, and the main source of fluorine entering the human body is drinking water.It has long been verified that tea contains fluoride, so drinking tea or gargling with tea soup is a good and easy way to prevent dental caries.Many scholars at home and abroad have done a lot of research on this issue.Professor Masao Onishi of Japan Medical and Dental University pointed out that drinking tea is one of the safest ways to prevent dental caries.
According to reports, in order to protect children's teeth and prevent dental caries, the Japanese medical community once carried out the activity of drinking a cup of tea every day among children all over the country. , use half a catty of tea leaves, add 50 kg of boiled water, make tea soup, and brush your teeth with tea soup every morning. After two semesters, the number of people suffering from dental caries is reduced by 70% compared with the control group, and the number of people suffering from other dental diseases is reduced by 38% compared with the control group. .According to a survey in the United Kingdom, children who often rinse their mouths with tea, brush their teeth, or drink a small amount of weak tea can reduce dental caries by 60%.
Professor Zhou Dacheng of the Beijing Stomatological Hospital and others conducted an experiment on children in the first to second grades of a certain elementary school. After rinsing their mouths with powdered green tea soup for one year, the dental caries inhibition rate reached 54.5%.
Modern medical research also shows that if each person drinks 10 grams of tea per day, the occurrence of dental caries can be prevented.This is because the fluoride in the tea soup can form a substance that is not easily soluble in acid - fluoroapatite, with the component of the tooth, the hydroxyapatite, which improves the acid resistance of the teeth, prevents the growth of bacteria, and effectively prevents the growth of bacteria. Dental caries is prevented.
In order to prevent the occurrence of dental caries in children, it is beneficial and harmless to do some experiments in drinking tea or brushing teeth with tea, gargling, etc.
6. The benefits of drinking tea while watching TV Tea has good anti-radiation effects. It starts with the first atomic bomb attack in Hiroshima, Japan on August 6, 1945.At 8:15 a.m. that day, when the atomic bomb exploded over Hiroshima, there was a sea of flames first, and then a piece of scorched earth. 400,000 people died, 200,000 successively, and the remaining 200,000 people were also injured by different degrees of light radiation.However, people have discovered a strange phenomenon from the unprecedented catastrophe, that is, among the survivors, the radiation damage suffered by tea addicts is generally relatively light, and the survival rate is high.This aroused the interest of the medical community, and experiments were carried out with mice.The results proved that tea can accelerate the excretion of strontium 90 from the body.
What substances in tea can play a role in preventing radiation?How does it work?This has aroused widespread and intense interest among scientists, medical scientists, and tea experts in our country, and they have invested a lot of research work on the experimental decomposition of tea biochemistry.Scientists have found that tea contains effective anti-radiation substances, among which catechins and lipopolysaccharides have the functions of preventing, resisting and treating radiation damage; the role of vitamin C cannot be ignored.
Soluble tea, through clinical trials, has the effect of anti-radiation and increasing white blood cells, and is an effective protective drug for industrial and medical radiation work.But people are also unavoidably exposed to trace amounts of radiation in their daily lives.Now almost every family watches TV every day, and the fluorescent screen will radiate an invisible ray.
This tiny amount of radiation is harmful to the human body, especially when watching color TV at close range and for a long time, this radiation will damage the hematopoietic function of the human body.And it may lead to a temporary serious decline in people's vision, especially watching color TV for a long time, the impact on vision is more serious.
It has been proved by medical science experiments and clinics that the radiation prevention and treatment substances contained in tea can significantly enhance the body's hematopoietic function, and can effectively reduce the harm of TV radiation.For example, when watching TV, you can make a cup of fragrant tea and drink tea while watching TV, which can not only adjust the interest of life, divert some attention, but also help digestion and greasy, especially effective anti-radiation substances can be obtained from tea. and nutrients that protect eyesight.This is really an elegant thing that can be achieved in one fell swoop. If you persist in it often, it will be beneficial.
7. Drinking tea regularly can prevent cancer Tea can play a role in inhibiting malignant tumors; drinking tea, especially green tea, can obviously inhibit the mutation of cancer cells.Since the 1950s, medical scientists in our country have first studied the anti-cancer effects of tea.
In order to find out the anti-cancer effect of tea as early as possible, many countries have invested a lot of manpower and material resources in the research of drinking tea to fight cancer.At present, China, Japan, the United States, Britain, France and other countries use tea as an experimental material for anti-cancer research in the world.
In recent years, Chinese medical workers first discovered that Chinese tea can prevent the possible carcinogenic risks of nitroso compounds to humans.Nitroso compounds are relatively certain human carcinogens.The Institute of Nutrition and Food Hygiene of the Chinese Academy of Preventive Medicine has conducted anti-cancer research on various types of tea in China since 1968. The results show that green tea, pressed tea, scented tea, oolong tea and black tea can inhibit the synthesis of N-nitroso compounds. Both have a blocking effect.The average blocking rate is 65%, among which green tea is better than black tea.The blocking rate of black tea is 43%, and the blocking rate of most green teas is above 85%.The anti-cancer of green tea is in the leading position among all kinds of tea, and it is also among the best among all kinds of known anti-cancer foods.For example, the Cancer Institute of the Chinese Academy of Medical Sciences screened 108 kinds of food for anti-cancer, and found that the effect of extracting green tea is the best.Guangxi Institute of Cancer Prevention and Control conducted a study on the prevention of aflatoxin-induced liver cancer on six edible plants, green tea, black tea, shiitake mushroom, Hericium erinaceus, green orchid, and Ganoderma lucidum. The results also showed that green tea had the best effect.
According to recent reports, scientists in the United States and Japan have shown that green tea can help prevent cancer in experiments with mice.According to the British "New Scientist" report, scientists from Rutgers University, the American Health Foundation and the Tokyo Cancer Center found that mice that drank green tea were less likely to develop stomach, lung, liver and skin cancers than other mice. many.Alan Conne, a scientist at Rutgers University in the United States, let mice receive various carcinogenic treatments and let them drink green tea at the same time. It was found that the mice who drank green tea had less cancer than the mice in the water drinking group, and skin cancer decreased by 39% to 87%. The incidence of gastric cancer and lung cancer is reduced by about 50%.
So, why does tea have anti-cancer and anti-cancer effects?Through the joint research of tea experts and medical experts, the anti-cancer components of tea have been basically proven, mainly tea polyphenols with a content of about 20% in tea, and its main substances are various catechins, which have antioxidant properties. Function, can block the formation of certain carcinogens.
Inhibit cancer-promoting substances, kill cancer cells and inhibit the growth of cancer cells. In addition to tea polyphenols, tea also contains more vitamin C, vitamin E, lipopolysaccharide, trace elements such as zinc and selenium.The anti-cancer effect of tea may be the result of the synergistic effect of various active ingredients mainly composed of tea polyphenols.
Scientists at the National Cancer Institute of Japan have isolated a chemical substance, epigallocatechin gallate, from green tea, which is believed to have an anti-cancer effect.When green tea is made into black tea, this substance disappears.
Judging from the current research results, drinking more green tea, especially high-grade green tea, is good for anti-cancer. According to researchers' experiments, brewing 3 grams of tea with 150 ml of boiling water twice when drinking, the effect of drinking after meals is better.Taking the amount of tea polyphenols as an index to calculate, it is reasonable to drink tea equivalent to 500 mg of tea polyphenols every day.
Too little quantity or too weak concentration will affect the anticancer effect.Of course, the clinical dose should follow the doctor's advice.
8. Who should pay attention to drinking tea in moderation? Drinking tea has many benefits, but everything in nature has duality, and so does tea.Drinking tea is beneficial to people's health, but how much tea to drink, what kind of tea to drink, and who should not drink tea must vary from person to person, otherwise it will also damage health.Some people should drink less or no tea.
1.The elderly and infirm should drink less tea.
Lu You, a patriotic poet in the Southern Song Dynasty, was also a tea addict in the Song Dynasty.When he traveled to various places in his youth, he often carried his luggage with him, carrying with him the Rizhu tea produced in Kuaiji Mountain, Shaoxing City, Zhejiang Province, his favorite hometown, as well as the Sencha Wind Stove. He also wrote many popular poems about tea.His strong interest in tea tasting and energy are also rare among ancient tea lovers.However, Lu You was in poor health in his later years. He lamented in his poem "Cooking Tea": "The years are ridiculous, and tea can also cause illness. Choke and vomit, waste the morning meal, and lose the night." Lu You's poem and his early days His tea-chanting poems "Nie [nie] snow and drink ice to change the bones, dig out pearls and get jade to forget the year", and "The day in the bag is passed down to the world, it is not a famous spring that does not taste good" form a strong contrast.This shows that even though old and frail people like to drink tea very much, they should exercise appropriate restraint, otherwise it will bring harmful effects to the body.
Li Shizhen, a Chinese pharmacist in the Ming Dynasty, once talked about his tea drinking experience in his later years:
"In the early years, the energy was high, and every time I drank new tea, I had to drink several bowls. The sweat was clear and the muscles and bones were clear, and I felt quite happy; in the middle age, because the energy was slightly damaged, drinking it would cause harm."
Li Ruzhen of the Qing Dynasty wrote in her 61st book that Miss Yan Ziqiong discussed the "tea precept" with all talented women: "Even if you drink too much tea, you can't leave it sooner or later. Essence and blood gradually disappear, or become phlegm, or become bloated."
The above-mentioned cases can also be described as "theories that are not easy through the ages", which can be used as a warning for tea lovers.For people who are old and frail, and have a loss of essence and blood, they should drink less or no tea, at least they should quit drinking strong tea.Drinking, drinking less or not drinking should be taken according to one's own condition-either gain or loss.
2.Patients with certain diseases should drink tea with caution.
Medical experts pointed out that people with severe arteriosclerosis, high blood pressure, ulcer disease, and fever patients should be more cautious in drinking tea.At least when the condition is unstable, it is not advisable to drink strong tea or drink more tea.This is because tea contains active substances such as theophylline, caffeine, and theobromine, which have obvious excitatory effects on the central nervous system, can accelerate the excitation process of the cerebral cortex, and make blood vessels contract. A potential danger that may prompt blood clots in the brain.
Why should patients with ulcer disease drink less or no tea?Under normal circumstances, there is a substance called phosphodiesterase in the stomach, which can inhibit gastric parietal cells from secreting gastric acid, and theophylline in tea can inhibit the activity of phosphodiesterase, gastric parietal cells will secrete a large amount of gastric acid, and gastric acid Too much will affect the healing of the ulcer and aggravate the condition.Therefore, patients with ulcer disease should drink less tea, at least not strong tea.
A patient with a high fever is one of the symptoms caused by bacteria, viruses or other diseases.Patients often have dilated skin and blood vessels, sweat a lot, consume too much water, electrolytes and nutrients, and cause thirst and want to drink more water.Some people tend to drink some hot and strong tea for patients with high fever, thinking that drinking strong tea can quench their thirst and replenish the water consumed in the body.In fact, doing so is detrimental to the condition.In recent years, it has been clinically proven by American pharmacologists that patients with high fever should not drink strong tea, because the theophylline in tea can increase the temperature of the human body and aggravate the fever.Due to the diuretic effect of theophylline, the effect of antipyretic and cooling is also invalidated.Generally, it is advisable for people with a fever to drink more sugared ginger water.
3.Pregnant women should drink less tea.
Pregnant women should drink less tea because tea contains a certain amount of caffeine, which can adversely stimulate the fetus and affect growth and development.Some people think that it is okay to drink more black tea, but in fact black tea and green tea are similar.Medical workers have done tests: a cup of 150ml of black tea contains about 0.06 mg of caffeine; a cup of the same amount of green tea contains 0.07 mg of caffeine.If you drink five cups of tea a day, it is equivalent to taking 0.3-0.35 mg of caffeine.Research by Japanese scientists has proved that if a pregnant woman drinks five cups of tea a day, the baby born will be underweight.In addition, the caffeine and theophylline contained in tea will make the pregnant woman's heart beat faster, increase urination, increase the burden on the heart and kidneys of pregnant women, and easily induce pregnancy poisoning.So, should pregnant women drink no tea at all?Nor is it.Because tea contains zinc, an indispensable trace element for pregnant women.It is also beneficial to drink less tea during pregnancy.
9. Why do girls drink less tea?In the book, Mr. Yan, who is sick due to tea addiction, often warns his daughter, Miss Ziqiong, to drink less tea, and points out that "drinking too much is worse than drinking less, and drinking less is worse than not drinking." Suffering later.The warnings of the ancients have their own scientific reasons, although the saying that girls should "not drink tea" is somewhat absolute.Today's tea science and medical science have all confirmed that children, including girls, drink a small amount of tea, which can prevent dental caries and other dental diseases.
The medical profession proposes that girls should drink less tea or not drink strong tea.Because drinking strong tea can easily cause iron deficiency anemia in girls.Girls are just in puberty, menstruation has just started, and the amount of menstrual blood discharged is more than 100 milliliters, and less is 10-20 milliliters.Menstrual blood contains methemoglobin, plasma protein and hemoglobin components, and these beneficial components must be supplemented from the daily diet.Strong tea contains high tea tannin, which is easy to combine with iron in food to form iron tannin salts, which hinders the absorption of iron by the intestinal mucosa and easily causes iron deficiency anemia in young girls.
As for teenagers and children, it is not advisable to drink more tea.This is because adolescents and children are in the stage of growth and development, generally have a relatively large amount of daily activities, and have a relatively strong ability to digest food.The tea polyphenols and other substances contained in tea have the functions of digesting but greasy, dissolving fat, and lowering cholesterol. Children and children drink more tea, which is not good for healthy development.However, in order to prevent dental caries and other oral diseases, you can rinse your mouth with strong tea or brush your teeth with tea, and drink a small amount of weak tea every day.
10. How to choose and store tea leaves How to choose and store tea leaves well is a common knowledge of tea science that should be understood in tea drinking life for the majority of tea drinkers, including tea purchasers in enterprises and institutions.For tea buyers, people naturally hope that they can buy tea of corresponding quality with a considerable expenditure, or spend the same money to buy tea of better quality.
So, first of all, it should be clarified, what does the so-called tea quality refer to?Tea connoisseurs attribute it to the quality of "color", "aroma", "taste", "shape" and "tea bottom" of the finished tea.The aroma and taste of tea are the core of tea quality, and tea is a commodity, and its appearance is also one of the criteria to measure the quality.So, what are the conditional factors that can determine, form or affect these qualities of tea?Generally, the category and identity of finished tea are determined according to the natural conditions of the tea producing area, including geographic latitude and longitude, soil, temperature, humidity, light level, etc., tea tree species, tea garden management, fresh tea picking season and time, and manufacturing process. The quality and pros and cons of each variety of category tea.
So, for the majority of tea drinkers, how to choose good tea?First of all, it should be clear, what kind of tea does the tea buyer want to buy, such as green tea, black tea, green tea, white tea, yellow tea, scented tea or pressed tea, and what grade of tea?After confirming this premise, for purchasers, they can examine the purchased tea samples based on the following three criteria for tea quality evaluation.
First, we must first look at the shape of the finished tea.Due to the variety of tea trees, cultivation conditions, quality of fresh leaves, tea making process and technical measures, the tea leaves have different shapes.It can be roughly divided into: bar shape, curly bar shape, bead shape, flat shape, needle shape, pointed shape, flower shape, bundle shape, granular shape, sheet shape, tongue shape, ring hook shape, lump shape, screw shape Shape and powder shape and other shapes.A few examples of tea products in these shapes are briefly introduced as follows:
Bar shape: the length of bar tea is many times larger than the width, some of which have a rounded appearance, and some have rough edges and corners.But its cords are tightly knotted and there are front seedlings.There are many varieties of this type of tea.Such as stir-fried green tea, baked green tea, sun-dried green tea, special treasure, special eyebrow, special needle, rain tea, bar-shaped red tea in black tea, Gongfu black tea, green tea, narcissus, cloud tea, various Maojian, Maofeng, etc. , and high-grade scented tea made with bar-shaped fried green, baked green and other raw tea.
Curly shape: All the fresh leaves are tender and covered with pekoe. When making tea, there is a process of rubbing and lifting the hair.The dry tea strips are tight and curled, and the pekoe is exposed.This type of tea includes Biluochun, Gaoqiao Yinfeng, Duyun Maojian, Mengding Ganlu and so on.
Bead shape: including waist shape, fist shape, disk flower shape, etc.Bead-shaped dry tea has fine and round particles.Those shaped like pearls include Pearl Tea; those with round waists have Yongxi Huoqing;
Screw shape: the top of the tea stick is twisted into a round block or sprout shape.Its varieties mainly include Tieguanyin, southern Fujian green tea, northern Fujian green tea, Wuyi rock tea and so on.
Flat shape: including flat strip shape and flat sheet shape.This type of tea mainly includes West Lake Longjing, Hangzhou Qiqiang, Dafang, Meijiang Cuipian, Cactus Tea and so on.Taking Longjing tea as a typical example, the high-grade Longjing tea has a flat and smooth shape, straight and sharp, and the buds are longer than the leaves, resembling a "bowl nail".旗枪形状近似龙井；但其区别之处是，其不及龙井细嫩与扁平直，有旗叶有枪芽；高级大方，鲜叶为一芽三、四叶，其形状同龙井、旗枪相较条长而厚，大方干茶形似竹翠叶，故其俗称竹叶大方。
针形：茶条紧圆挺直，两头尖似针状。其茶品有银针、松针、雨花茶等。其中银针茶为肥实芽头制成，茶身满披白毫，如白茶类的白毫银针、黄茶类的君山银针，和红茶类的蒙顶石花等；松针形茶多由一芽一叶初展制成。其干茶形状，紧细圆直，白毫显露，茶条秀丽，形似松针。其品有安化松针、南京雨花茶等。
花朵形：选用较嫩鲜芽叶，在制作中不经揉捻或稍经轻捻，较完整地保持了原鲜芽叶的自然形状，再经烘干的茶叶，芽叶相连，宛似花朵。如其品有白牡丹、绿牡丹、沩山毛尖等。
片形：分整片形与碎片形两种。典型的片茶为六安瓜片，其干茶的叶缘略向叶背翻卷，形似“瓜子”；碎片形的有秀眉等茶。
雀舌形：选用鲜叶为一芽一叶初展，制成干茶后的形状似雀舌。其品有顾渚紫笋、敬亭绿雪、黄山特级毛峰等。
上述所列举各品类、若干品种的外表形状，可供广大饮茶爱好者选购茶叶参考，饮茶时欣赏。在选购茶叶时，如散装茶或用透明塑料袋包装的茶，可直接看到茶叶形状；如果密封装的，在大茶叶店和专营茶庄，一般设有封装茶的样品４９１中国茶文化今古大观
供顾客看样。因此，审视拟购茶品外表形状，是购茶者不可忽视的第一道程序尽管是瞬间之举。同时，还应注意看看茶叶条索的整、碎程度和茶叶粉尘杂质的多少。因有的茶叶尽管其条索形状符合该茶品的标准，但茶中的碎渣、粉尘较多，则证明其茶质较差。而茶店、茶庄的箱底茶，就往往有这种情况，这也是购茶者不可忽略的。
第二，要观察茶叶的色泽。一般地说，从成品茶叶的色泽中可以判断出茶叶品质的优劣。那么，茶叶的鲜叶，自然都是绿色的，为什么成品茶中有红茶、黄茶、黑茶、白茶、绿茶、青茶等各种不同颜色的茶类在商业习惯上称为品类呢？
不同地区、不同茶树品种、不同厂家、不同制作工艺生产的成品茶有时尽管是同一品种茶叶为什么其色泽，又不尽相同，甚至差异较大呢？这是由于经不同的制茶工艺和茶树品种鲜叶品质所形成的区别和色泽差异。因在制造绿茶、红茶、黄茶、青茶等不同品类的茶叶时，对茶品的色泽标准的要求不同、制茶工艺不同所产生的结果。如在制作绿茶时，标准要求达到“三绿”即成品茶身绿、茶汤绿、叶底绿。因此，在制茶技术上必须采取防止出现红、黄色泽的措施，而尽量保持原鲜叶中所含叶绿素在成茶中的比例如以鲜叶含量为１００％，成品绿茶中叶绿素保留量为８８．６５％，比其总量稍有减少。如其工艺不合理，措施不当，就会影响绿茶的色泽与质量，使绿茶呈现暗黄、泛红，色泽发暗等情况的出现。质量上乘的绿茶，其色泽应是翠绿或绿润在冲泡后其汤色绿亮，其叶底绿色鲜亮。
对红茶的色泽要求是“红汤红叶”。因此，制造红茶的技术，必须采取破坏鲜叶中叶绿素的含量，促使多酚类的转化，使之形成黄茶素、红茶素等有色物质。如鲜叶中叶绿素含量为１００％，在制成红茶后，其含量只保留５．３７％，减少比例很大。由于红茶受绿色的干扰较少，有利于红色呈现。如所购的红茶，其干茶色泽泛青汤色不是鲜艳红亮，而亦是泛青，叶底出现花青色，这是制造红茶过程中，由于萎凋不适宜，揉捻、发酵不足，干燥不合理造成的，为次品红茶。而优质红茶，通常是色泽乌黑油润，汤色红艳，叶底红亮鲜艳。
那么，成品茶的品种十分繁多，除了茶类颜色作大的区分之外，各种不同茶品的色泽，又如何观察、分辨呢？我国的茶学专家、学者在长期的茶叶品评实践中和高校茶叶专业的教学中，对各品种茶叶色泽已研究、总结出一套较完整的科学检验标准。这些专业知识，不仅包含了成品茶学和茶文化知识的丰富内容，它还会帮助广大饮茶爱好者提高自己分辨茶质优劣的鉴赏能力，对日常的选购茶、品茶活动，都有借鉴价值。虽然真正掌握这些知识是有相当难度的，可是人们几乎每天都同茶叶打交道，许多人已是“一日不可无茶”，而成品茶的色泽是用肉眼可以观察到的，只要经常比较、鉴别，这些知识就可以逐渐为人们所掌握。
不同茶品干茶色泽的类型主要有：
翠绿型：形成的标准及工艺是，制作原料，鲜叶嫩度好，为一芽一、二叶初展，新鲜。绿茶制法，杀青质量好，时间短，各项工序及时，合理。属此类型的茶有各种高级绿茶、瓜片、龙井、银针、松针、古丈毛尖、信阳毛尖、江山绿牡丹等。
深绿苍绿型：选料鲜叶质量好，为一芽一、二叶，新鲜绿茶制法，杀青时投量较多，质量好，其余工序及时合理。
属此类型的茶有天目青顶、高级炒青、滇晒青、太平猴魁等。
墨绿型：鲜叶较嫩，为一芽二、三叶制成的烘青、雨茶、珠茶、火青等。
黄绿型：鲜叶嫩度为一芽三叶。此品为下档的烘青、炒青等。这是绿茶中品质较次的茶叶。
嫩黄型：选料标准为鲜叶细嫩，嫩黄色，一芽一叶，制造中有闷黄工序又称渥堆，属于黄茶制法。该色为高级黄茶的典型色泽，干茶嫩黄或浅黄，茶身茸毛满布。其品有蒙顶黄芽、莫干黄芽、建德苞茶等。
金黄型：鲜叶细嫩，嫩黄色，单芽或一芽一叶初展，黄茶或绿茶制法合理。属此类型的茶有君山银针，其芽头肥壮，茶色金黄，芽亮闪光，素有“金镶玉”之美称，为茶中极品，价值千金当前北京市场零售价每市斤１２００元。沩山毛尖亦属此类型茶，俗称“寸金茶”。黄山毛峰干茶色泽，金黄隐翠，俗称象牙色。均为极品名茶。
砂绿型：凡鲜叶具有一定的成熟度，青茶即乌龙茶火工足，干茶色泽呈现砂绿、有光润，俗称“砂绿润”或叫鳝鱼色。是铁观音及其他品种乌龙茶的典型色泽当然，这是对上乘新茶色泽而言，铁观音的陈茶色泽会呈观暗绿或暗褐色。
灰绿型：凡鲜叶较细嫩，一芽二叶，经萎凋和干燥工序，干茶绿中带灰。如白牡丹，毫心银白，叶面灰绿。这是白茶中极品名茶，在我国茶叶中产量很少，在市场上很难见到。
银白型：鲜叶嫩度为单芽或一芽一叶，芽叶上白茸特多；在制茶工艺上要采取保毫措施，不经揉捻或轻度揉捻，干茶满披白毫。属此类的有青茶五盖山米茶、白毫银针、仙台白眉，或采自福鼎大白茶和大面白品种的鲜芽叶制成的各种成品茶。
除上述各类型色泽之外，还有黄褐型、青褐型、乌黑型、棕红型等。各类品种茶叶外表的色泽，亦可说是该茶品内在质量的体现。所以，在选购茶叶时，对所选成品茶色泽的观察与分辨就是不应忽略的了。
第三，在选购茶叶时，要在观其形、察其色的同时嗅其香。各品类、各品种的茶叶都具有正常的、特有的天然茶香。
那么，茶中的天然香气是从何而来，则由什么物质成分组合而成的呢？鲜茶芽叶及梗梢中所含的芳香物质是形成茶叶香气的物质基础。其含量虽少，但种类多。其中醇类、醛类、酮类、酚类最多，约有十九种、萜烯类、酯类等等。醛类约有八种，含量占鲜茶中芳香油总量的２０％。其中青叶醇、青叶醛等都属于低沸点芳香成分，其沸点为１４０℃。在正常的制茶温度条件下，绝大部分挥发逸散，余下的微量与其他香气成分组成协调，使茶叶具有清香和悦鼻的茶香。
鲜叶中还含有花香、果香，是属高沸点２００℃左右芳香物质。如其中苯乙醇、香叶醇、香芽醇等有玫瑰花香；茉莉酮等有茉莉花香；苯丙醇有水仙花香；沉香醇有玉兰花香；苯甲醇、香叶醛等有果香味；苯乙酸、苯甲酯有类似蜂蜜的甜香；茶螺烯酮有鲜爽的甜花香。鲜叶中的蛋白质、氨基酸和多酚类物质，以及鲜叶中的糖，在制茶过程中经分解与结合等变化，参与香气组成，形成一定的茶香。
成品茶叶所含的天然香气之高低、浓淡程度，同茶树品种、栽培条件、采摘时间、鲜叶的老嫩程度、新鲜程度、鲜叶中含梗量多少有很大关系，鲜叶的嫩度不同，内含芳香成分也不同。鲜叶嫩度高的，含芳香物质较多。高级茶之香气，往往是嫩香高而持久，而由粗老梗叶制成的茶叶会有粗老气或粗青气味。以鲜叶用来制茶，含有清爽而愉快的新茶香；制茶时，新鲜程度下降，芳香成分逐步挥发散去，其成茶香气下降。为什么有的茶叶中有一定的含梗量呢？如黑茶、黄大茶、青茶等，因为这些茶梗中含有较多的芳香物质，为的是改善与提高茶叶的香气。
那么，如何来鉴别、判断成品茶中的香气成分呢？根据不同茶树品种、栽培条件、鲜叶品质以及对不同品类、品种茶叶应含香气特点的要求，经广大茶学工作者、茶叶审评专家们长期审评与检验的实践，科学地归纳成品茶具有下列香气类型：
毫香型：凡有白毫的鲜叶，嫩度在一芽一叶以上，经正常制茶过程。干茶白毫显露，冲泡时，这种茶叶所散发出的香气，叫毫香，各种银针茶具有典型的毫香。部分毛尖、毛峰有嫩香带毫香。
嫩香型：凡鲜叶新鲜柔软，一芽二叶初展，制茶及时，有嫩香。具嫩香的有峨蕊、各种毛尖、毛峰等。
花香型：其品种很多，凡鲜叶嫩度为一芽二叶，制茶合理，茶叶散发出类似的各种鲜花的香气，按花香青甜的不同，又可分为青花香和甜花香两种。属青花香的有兰花香、栀子花香、珠兰花香、米兰花香、金银花香等。属甜花香的有玉兰花香、桂花香、玫瑰花香和墨红花香等。属花香型的茶有青茶、花茶和部分绿茶、红茶。青茶如铁观音、色种、乌龙。
凤凰单枞、水仙、浪菜、台湾青茶等有明显的花香。花茶，因其窨制时所选的毛茶品质不同和鲜花种类不同，不同茶品有其各自的花香，其中以茉莉花香占的比例较大。绿茶中如桐城、舒城小兰花、涌溪火青、高档舒绿等有幽雅的兰花香，红茶中的祁门工夫有悦鼻的花果香。
果香型：凡茶叶中散发出类似各种水果香气，如毛桃香、蜜桃香、雪梨香、佛手香、桔子香、李子香、香椽香、菠萝香、桂圆香、苹果香等等。闽北青茶及部分品种茶属此类香型。红茶常有苹果香。
清香型：凡鲜叶嫩度在一芽二、三叶，制茶及时正常，该香型包括清香、清高、清纯、清正、清鲜等。清香属绿茶的典型香。另外，少数闷堆程度较轻，干燥火工不饱满的黄茶和青茶类摇青、做青程度偏轻及火工不足的，香气也属此香型。
甜香型：凡鲜叶嫩度在一芽二、三叶，红茶制法，甜香为工夫红茶的典型香型。该香型包括清甜香、甜花香、干果香、甜枣香、桔子香、蜜糖香、桂圆香等等。
火香型：凡鲜叶较老，含梗较多，制造中烘焙火温高、充足、糖类焦糖化。该香型包括米糕香、高火香、老火香及锅巴香在内。属此类型的有黄大茶、武夷岩茶和古劳茶等。
陈醇香型：凡鲜叶较老，制造中有渥堆陈醇化过程，属此类型的茶有六堡茶、普洱茶及大多数压制茶包括各品种茶砖等。
松烟香型：凡在制造干燥工序用松柏或枫球、黄藤等熏烟的茶叶，属此香型的茶有小种红茶、沩山毛尖、六堡茶及黑毛茶等。
诸如上述列举茶中所含各种香气类型，是茶叶审评专家学者，对成百上千种成品茶的香型进行鉴评和科学检验的成果，是鉴评茶叶质量的重要标准之一。而茶所蕴含的香气种类繁多，浓淡不一，对非专业的广大饮茶爱好者说来，并不是很容易就能辨别出各种茶品所含的究竟是何种香气，尤其是在干茶中，有的茶香气并不十分明显，如毫香、嫩香以及各种果香等；但也有不少茶叶的香气，凭嗅觉就能明显鉴别出来，如各种花茶的花型香、清香、火香、松烟香等。这些茶中香气类型的基本知识，却为饮茶爱好者提供了以香气鉴别茶质优劣的规范化的科学常识。它会给人们的日常饮茶、品茗增添雅兴和乐趣。特别是选购茶叶时，通过观其形、察其色、闻其香，综合三者，就可以对所欲选购的茶叶品质优劣，大体上做出正确判断。归纳起来就是：
绿茶以清新鲜爽，红茶以强烈纯正，花茶以清香扑鼻，青茶乌龙茶以馥郁清幽为好，如果茶香低而沉，带焦、烟属正常的松烟香型品种除外、酸、霉、陈气味，或青草气味或有其他异味者，为次品或非纯正之茶。
在选购茶叶时，还要注意茶叶的干燥程度，这关系到茶叶是否受潮变质和日后如何保存的问题。如用手一捏即成粉末状的是未受潮；用手一捏成片状或条索绵软者，说明茶叶已经受潮，容易变质，不宜选购。此外，在购买茶叶时最好到茶叶专售商店，而不要到兼售茶叶的副食商店、百货店去买，因为茶叶中含有的萜烯类和棕榈酸等物质，极易吸收异味，而降低品质，影响茶叶的香气。
第四，关于在家庭中如何贮藏好茶叶，亦是广大饮茶者应具备的茶学基本常识之一。因为贮藏好茶叶，可以使茶叶的香气、品质相对地保持稳定，变化缓慢；若茶叶贮藏不好，使茶叶吸收异样气味，或使陈化过程过快，其品质就会下降。
茶叶在贮藏过程中，影响其香气与品质变化的因素茶学术语谓“因子”主要有光线、水分、温度和异样气味等。因此，要保持茶叶的香气与品质与所用的贮藏容器关系较大。家庭日常饮茶，每次选购量不宜过大，这是为便于贮藏和保持茶叶品质的稳定。但有时也往往在同一时期内有品种及数量较多的茶叶，这就更须做好茶叶的保存工作。经品评学者试验，茶叶在含水量７．５％常温条件下，分别用袋装、罐装使用石蜡密封两种处理。袋装贮藏香气下降快，如贮藏时其香气较高，贮藏一个月后再审评其香气较低。这是由于袋装茶叶密封程度差，使香气散发较快。这说明，如购出厂时间较长的袋装茶叶，其香气的散发则会更多些。用罐装的茶叶，贮藏时其香气较高，经贮藏１～２个月后，其香气还会提高；到第三个月其香气同贮藏时相同或提高；到第五个月其香气欠纯。
为什么用罐装的茶叶还会提高其香气呢？这是因为有些茶叶在进行干燥时，火工饱满，新茶有火燥气味，其他香气被掩盖，经一段时间良好的贮藏，茶香透发较原来的香气好，如武夷岩茶、六安瓜片都有此特点。
上述事例说明，用不同的容器贮藏茶叶，对茶叶香气与品质的相对稳定是十分重要的。家庭经常饮用的茶叶贮藏，要选购双层盖的方圆形铁皮茶叶筒为好。在放置处，要避免受到阳光的照射，受到阳光照射茶叶就会产生令人不愉快的日晒气味。同时亦应注意防止茶叶受潮湿的影响，因茶叶中含有萜烯类和棕榈酸等物质，具有较强的吸收异样气味的特性。贮藏时，一定要注环境的清洁卫生，不能有异气味，否则正常香气的茶叶在吸收异气味之后，就会变成有异气味的茶叶，品质下降。
经常出差、旅游的人们，往往在茶产地购买一些当地特产名茶，在旅行中携带茶叶时，尤其应该注意不要将茶叶同香烟、海鲜、中药等物品放在同一行囊之中，否则茶叶会受到强烈气味的侵袭，甚至可令品质优良的名茶变得无法饮用。
这是不少旅行者容易忽略的，结果令人不快，弃之可惜，饮之异味，已失去天然茶香。至于，家庭中同一时期所存茶叶品种数量较多，一时饮用不完，则更应注意保存好，对于暂时不饮用的茶叶，在用罐装密封之后，放入陶制坛中，并同时放进一小袋干净石灰，封好坛口。可在较长时间里保持茶叶质量稳定。
十一、桃源民间流传饮擂茶习俗湖南省桃源县民间有饮擂茶的传统风俗。并逐渐发展成一种独具特色的地方饮料，名曰：“桃花源擂茶”。这种传统饮料，兼作药用，具有生津止渴，健脾提神，益肺利便，促进消化，治疗感冒之功效。擂茶系用茶叶、生姜、芝麻、大米、食盐等原料，经研磨成粉状，然后放于锅中煮饮，或用沸水冲兑后饮用。其色如黄奶，姜、芝麻、茶三香并发，辣盐适口，别有滋味。
桃源民间这种传统饮料制作，历史悠久，约始于东汉初年。相传，东汉名将马援于光武帝年间进击武陵，出兵乌头村今桃花源，将士因不服水土，多染病不起，经当地老妪献擂茶秘方，将士服饮之后，病除康复。由此，便在当地广泛流传起来。擂茶的早期制作，仅以生茶鲜茶芽叶及嫩梗梢、生姜、生米为原料，又称为“三生汤”。制作时，先将生米用水浸泡后，连同生茶、生姜放入陶制锯齿钵中，以山苍子木棒，擂捣成浆，俗称“茶脚子”。因山苍子木棒经研磨，留有余屑，富有清香味，能治风寒骨痛、感冒等症。后来又增添芝麻、食盐，更具特色。
饮擂茶已成为桃源民间的传统生活习俗，不论寒暑，一年四季，每日上午１０时即“茶时”必饮用之。每逢家中有亲友相访，亦必陈擂茶、锅巴、小吃及酸辣咸菜等款待，称为大茶或压桌。人各一杯，放以茶浆、食盐，取煨壶烧水冲泡。冲泡时按礼俗和令其发挥茶性，壶须提得高，水应冲得快，令沸水于碗中形成旋涡，自然冲匀，趁热而饮，顿觉身心清爽，脾胃舒适；继之细嚼茶脚，香辣苦咸，味中有味，余味绵长。
近年来由于改革开放，旅游事业发展，桃源县糖果糕点厂及桃花源旅游产品食品综合加工厂，已在过去民间自制自饮的基础上，按照配料方法并加以改进，精制成粉状、袋装的“桃花源擂茶”作为旅游食品供应市场。
十二、藏族民间盛行饮酥油茶藏族民间饮酥油茶习俗之形成，约始于盛唐期间。自唐贞观十四年６４０唐太宗遣史护送文成公主赴藏与松赞干布联姻时，将中原的茶叶带进吐番之后，藏民便与茶结下了不解之缘。藏民们嗜茶胜饭，无论贫富食必熬茶，亲友往来，或是敬佛、敬喇嘛，送茶砖是最珍贵的礼品之一。藏族人民还将本民族的传统食品酥油与茶一起熬煮，创造出独具民族风味的“酥油茶”。
酥油茶的制法是，将散茶或茶砖须先切砸散碎煎煮，去其渣，在茶汤中加适量的食盐和酥油，进行揽拌，使其溶汇成为白色乳桨，即可食用。在遇有喜庆或礼仪的宴席上，通常是少不了酥油茶的。举行宴会时，先要煮两锅茶，来客先跳舞，舞毕，由主持携引客人入室，聚坐在一起，饮酥油茶、饮酒、食糌粑等，在进茶食之后，又分男女两列，继续跳舞，尽欢而散。
藏民从前一般款待贵客时才饮用酥油茶；常客或一般亲友平时只用咸茶，茶中只加盐，不加酥油；招待汉族客人时，按照习俗只待以清茶，既不加酥油，也不加盐。在饮茶时，按藏族传统礼仪，客人碗中茶不喝尽，主人不断添茶，客人若是一气喝完，主人则认为你不愿再饮了，也就不再添加了。藏族的茶具也很讲究，多用木碗。一家之中，男女长幼使用的茶碗亦是固定的，待客时另备专用茶碗。茶碗质量之高下，往往与主人的身分相一致。最精美的茶碗，是用黑檀木公瘿ｙiｎｇ，木所生之瘤赘制作的，其天然纹理，华美异常，极其珍贵，只有极少数的社会上层人士才使用得起。
喜饮酥油茶者，不仅是藏族人，居住在青海、甘肃的蒙古族也有饮酥油茶的风俗。
十三、福建广东民间喜饮乌龙茶神州土地广袤，各地的风俗习惯各异，饮茶爱好亦各不相同。福建及广东汕头、潮州一带的人们，喜爱饮乌龙茶。而且不少地方，仍保留着古代饮茶的风习，即从古代的文人雅士、嗜茶者的“斗茶”“斗茶”之风起