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普洱茶有什么功效?秋季最适合养生
来源:    发布时间: 2018-10-10 17:36   49 次浏览   大小:  16px  14px  12px


普洱茶有什么功效。秋季虽然凉爽,但气候干燥,余热未消,人会经常感觉到口干舌燥,因此喝水的量不比夏季少,反而要增加。



What effect does Pu erh tea have? Although the

普洱茶有什么功效。秋季虽然凉爽,但气候干燥,余热未消,人会经常感觉到口干舌燥,因此喝水的量不比夏季少,反而要增加。

What effect does Pu erh tea have? Although the autumn is cool, but the climate is dry, the waste heat is not dissipated, people will often feel dry mouth, so the amount of water is less than summer, but to increase.

 

普洱茶有什么功效 北京雅静休闲丝足按摩会所

What are the functions of Puer tea?

 

我们都知道秋季是养生的季节,养生最佳方式便是喝茶,说起喝茶自然离不开拥有强大养生保健功能和迷人口感的普洱茶。“香陈九畹芳兰气,品尽千年普洱情”是人们用来形容普洱茶的,因此秋季养生还是耐泡的普洱茶最适合?

We all know that autumn is the season for keeping fit, and the best way to keep fit is to drink tea, which naturally can not be separated from Pu'er tea with strong health care functions and charming taste. It is used to describe Pu'er Tea. So autumn is the best time to keep fit or keep it in good health.

 

那么,在几大茶类中为什么普洱茶最耐泡呢?

So, why are Puer tea most resistant to bubbles in several large tea varieties?

 

普洱茶之所以耐泡,是因为普洱茶所内含的物质在起作用。普洱茶树历经了数百上千年的生长,它的叶芽上积攒了丰富的营养物质,在饮用时必然要经过很多次的冲泡才能释放完毕,这就是茶友们感觉到它经久耐泡的缘故。

The reason why Pu erh tea is resistant to bubbles is because the substances contained in Puer tea play a role. Pu'er tea plant has undergone hundreds of thousands of years of growth, its leaves and buds accumulated a wealth of nutrients, when drinking it must go through a lot of brewing to release the end, which is why tea friends feel it durable bubble.

 

茶梗往往被人们认为影响了茶叶的美观,也因此忽视了茶梗的优点,对茶梗总是不屑一顾,然而,人们却不知,茶梗对茶叶品质有着非常重要的作用。

Tea stem is often thought to affect the beauty of tea, and therefore ignore the advantages of tea stem, tea stem is always disdained, however, people do not know that tea stem has a very important role in tea quality.

 北京雅静休闲丝足按摩会所

我们都知道普洱茶用料是云南大叶种,因此采摘时一般用较大的芽叶,这样一来茶梗中含有相当数量的香气物质,茶叶香气由第一叶至第三叶逐渐下降,而茶梗的香气最高。茶叶香气物质主要在茶梗和嫩叶的主脉中,因此嫩梗中的氨基酸高於嫩叶。

As we all know that Pu'er tea is a big leaf species in Yunnan, so it is usually picked with large leaves, so there is a considerable amount of aroma substances in the tea stalk. The aroma of the tea gradually decreases from the first leaf to the third leaf, and the aroma of the tea stalk is the highest. The aroma components of tea are mainly in the main veins of tea stems and young leaves, so the amino acids in tender stems are higher than those in young leaves.