#qiandao silver needle tea

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Traditional Chinese medicine talks about tea, have you been drinking it correctly?

When I was young, I only knew of two types of tea: "big bowl tea" and "Biluochun" tea. Later, I learned about tea because of studying traditional Chinese medicine and discovering that tea is also a type of medicine. For example, the Chuanxiong tea blend is recorded in the "Essentials of Materia Medica": "Tea leaves have a bitter and sweet taste. They enter the Hand and Foot Shaoyin, Taiyin, and Jueyin meridians. They are effective in clearing the heart and lungs, purging the intestines and stomach. When combined with chamomile, it can treat headaches; when combined with ginger, it can relieve water retention and stimulate the bladder and kidney meridians when consumed after drinking alcohol." However, tea is ultimately cold in nature, and since my body constitution is weak and cold in the spleen and stomach, I remember drinking Pu-erh tea once and having to go to the bathroom halfway through, so I rarely drink tea. But one chance encounter changed my perspective.

Recently, I went to visit a small shop near the Wudaoying Hutong next to the Beijing Yonghegong Temple. The shop owner is a good friend of mine who invited me to try Biluochun tea. This is a type of green tea, and at the time it was dinner time, so how could I dare to drink green tea on an empty stomach? So I politely declined. But my friend said, "Just take a sip, I guarantee it won't be too cold." She said that this tea comes from an 80-year-old tea tree growing on a sunny mountain in Dongting Lake. This is the first crop of early spring tea picked by hand and processed with firewood, so it is not like other green teas. Unable to resist her persuasion, I sat down and tasted the Biluochun tea. After drinking a few cups, I was surprised to find that my stomach and intestines felt slightly warm and comfortable, with no signs of diarrhea. I let out a few belches and felt quite comfortable, and even had a slight feeling of fullness. I stayed until 8pm, drinking the tea on an empty stomach, without any discomfort, and even feeling slightly full without hunger. The warm tea entered my stomach and I broke out into a light sweat, feeling very comfortable. Later, my friend gave me some Biluochun tea, and every time I drank it, I felt the same way, so it seems to be no coincidence.

This chance encounter changed my understanding of tea, especially green tea, and reminded me of an elderly person who once said that his father, who was over ninety years old, had been drinking tea his whole life and lived a long and healthy life, as did many other elderly people. At first, I thought it was due to their physical constitution, but now I see it's not entirely the case. Recently, I've been thinking carefully and have had some realizations.

Although the nature of tea is generally cool, ultimately its temperature can be influenced by two factors: first, the growth environment, whether it is in a relatively yin, cold, and humid area or a warm and sunny one. Just like the difference between grapes grown in the north of China and those grown in Xinjiang, or the difference between two types of Chinese medicinal herbs called niuxi: Sichuan niuxi promotes blood circulation, while Henan niuxi nourishes the liver and kidneys. Similarly, ginseng grown in the northeast is warm in nature, while American ginseng is cooler. These differences in nature are due to their different growing environments, including temperature, sunlight, soil, and planting methods.

Second, the processing methods are also important. Most teas need to be withered and then undergo a process called "kill-green," which involves roasting with fire. Traditional Chinese medicine believes that medicinal herbs and raw herbs that have been processed by fire have different cold, hot, warm, or cool properties. For example, raw licorice has a cold and cool nature that can clear away heat and detoxify, while roasted licorice can tonify the spleen and supplement qi. Raw rehmannia has a cool nature that can cool and activate blood, while steamed rehmannia has a slightly warm nature that can nourish the kidneys. Most herbs that have been processed by fire tend to have some warm properties, depending on the specific method of fire processing, which can even vary between using firewood or an oven.

There are many steps involved in tea processing, and many of them involve using fire, either by roasting or steaming. The tea processing method determines the warmth or coolness of the tea. I used to think that fermented teas, such as black tea and Pu-erh tea, were not cool, but that was because I didn't understand the fermentation process of tea. Tea fermentation is usually done by spreading the tea leaves flat and letting them sit at room temperature of around 25 degrees Celsius, so it's different from using fire. Therefore, to sum up, the warmth or coolness of tea depends on the environment and processing method.

In light of this, people with a cold constitution are not necessarily unable to drink green tea, while some fermented teas, such as Pu-erh tea, may not be suitable. Therefore, finding the right tea for oneself and knowing the principle of moderation is the key to health.

Author: Zhang Dong, Chief Physician of the Cardiovascular Department at Xiyuan Hospital, China Academy of Chinese Medical Sciences.

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Chinese medicine says tea, are you drinking it right?

Today, I shared an article from the overseas edition of People's Daily, which featured a personal experience of drinking tea by Dr. Zhang Dong, the Chief Physician of the Cardiology Department at Xiyuan Hospital, China Academy of Chinese Medical Sciences. After reading Dr. Zhang's experience, it may challenge some of our perceptions about tea drinking. In popular belief, it has always been considered improper to drink tea on an empty stomach as it can cause discomfort, especially when drinking green tea. However, it seems that the reality is not entirely as we thought.

Taking this opportunity, I would like to share my personal experience with tea drinking. I have been a tea enthusiast for over 30 years and I have some digestive issues, including gastric ulcers and excessive stomach acid. Nevertheless, I can be called a 'tea addict.' I don't smoke or drink alcohol, but I am addicted to tea. I am the kind of person who would rather give up meat than give up tea. I remember starting to enjoy tea when I was in my teens, and my favorite is green tea. I love green tea because it is mainly produced in my hometown, which is located in the core area of China's green tea production known as the 'Golden Triangle.' The ecological environment there is exceptionally good, free from industrial pollution. Therefore, the quality of green tea is very high. Almost every household cultivates tea, which is why I have a special fondness for green tea and its refreshing aroma and taste.

I have a daily ritual of 'three brews' when it comes to drinking tea. By 'three brews,' I don't simply mean changing the water three times. The concept of 'three brews' refers to the following routine: after breakfast, I must brew a cup (or a pot) of tea. I drink the tea before starting work or while working. The second brew is in the afternoon. If I take a nap, I discard the tea leaves from the morning brew and brew a fresh cup with new tea leaves. The third brew is in the evening. I have a habit of taking a walk after dinner, usually in the park for about an hour. When I return home, I brew another cup of tea and savor it slowly. This has been my tea-drinking habit for over 30 years.

I prefer strong-tasting tea, so the tea I drink is usually concentrated. It has been like this all along. If it's too weak, I feel it lacks flavor. Also, the water temperature for brewing tea must be above 90 degrees Celsius because if the water temperature is too low, the fragrance and flavor of the tea won't be fully released. Therefore, I don't like brewing tea with low-temperature water.

In the blink of an eye, it has been over 30 years of drinking tea. I can't claim that tea is a miraculous cure-all, but I rarely get sick, not to mention serious illnesses. Even common colds are rare for me. It has been like this for decades. I haven't even used my health insurance card once. I found that my immune system is robust. Even during the COVID-19 pandemic in 2020, I didn't get infected, not even once. Isn't that surprising? I wonder if my strong immune system has anything to do with my regular tea drinking. Of course, apart from drinking tea, maintaining good lifestyle habits is also crucial.

Drinking tea does have benefits for the body, especially green tea. However, it's important to remember not to treat tea as a miraculous cure-all. We should approach it with the mindset expressed in the ancient Chinese book 'Huangdi Neijing': 'Treat before illness manifests, and regulate before disorder occurs.' Because drinking tea not only promotes health but also nurtures the mind.

The following is a forwarded article：

When I was young, I only knew of two types of tea: 'big bowl tea' and 'Biluochun' (a type of green tea). It was later, when I studied traditional Chinese medicine, that I discovered tea is also a medicinal herb. For example, Chuanxiong Tea is mentioned in the book 'Compendium of Materia Medica': 'Tea leaves have a bitter and sweet taste. They enter the Hand and Foot Shaoyin, Taiyin, and Jueyin meridians. Its function is to clear the heart and lungs, cleanse the intestines and stomach. When combined with chrysanthemum, it treats headaches; when combined with ginger, it relieves water retention and can be consumed after drinking alcohol, entering the Bladder and Kidney meridians.' However, tea is inherently cool in nature, and I have a weak and cold spleen and stomach constitution. I remember one time when I drank Pu'er tea, I had to rush to the restroom halfway through. After that, I rarely drank tea. But one chance encounter changed my perspective.

Not long ago, I was strolling around the Wudaoying Hutong near the Yonghe Temple in Beijing when I came across a small shop. The owner of the shop was a good friend of mine who invited me to try Biluochun tea. It is a type of green tea. It was dinner time, and I hesitated to drink green tea on an empty stomach. So I politely declined. But my friend said, 'Give it a try, I guarantee it won't be cooling to your body.' She explained that this tea came from an 80-year-old tea tree growing on a sunny slope in the mountains near Dongting Lake. It was the first harvest of Mingqian tea, hand-picked and processed using firewood, making it different from other green teas. Unable to resist her persuasion, I sat down and tasted this Biluochun tea. After a few cups, to my surprise, my stomach and intestines felt slightly warm and comfortable, with no signs of diarrhea. I let out a few belches and felt quite at ease, and surprisingly, I felt a sense of fullness. I stayed until 8:00 PM, drinking tea on an empty stomach without any discomfort. I even felt a slight sense of fullness and didn't feel hungry. The warm tea entered my stomach, and I started to sweat slightly, feeling incredibly comfortable. Later, my friend gave me some Biluochun tea to take home, and every time I drank it, I had the same experience. It seemed far from being a mere coincidence.

This chance encounter changed my perception of tea, especially green tea, and reminded me of an elder who once said that his father, in his nineties, had been drinking tea his whole life and lived a long and healthy life. Now I realize it's not just due to constitution. Recently, I have been pondering on this and suddenly had a realization.

Although the nature of tea is generally considered cool, whether it ultimately exhibits a cold or warm property depends largely on two factors. Firstly, the growing environment plays a role, whether it is in a predominantly yin, cold, and damp location or a warm and sunny one. Just like grapes in the north differ from those in Xinjiang, Chinese medicinal herbs such as Achyranthes bidentata, known as niuxi, have different properties in Sichuan, where it promotes blood circulation, compared to Huai niuxi in Henan, which tonifies the liver and kidneys. Another example is ginseng, with ginseng from the northeast having a warm nature, while Western ginseng tends to be cooler. These differences are primarily attributed to variations in the places of origin, which encompass factors such as temperature, sunlight, soil, and cultivation methods.

Secondly, the processing method of tea plays an equally important role. Most teas undergo a process called "kill-green," which involves using heat for fixation. Traditional Chinese medicine recognizes that the heating process can alter the cooling or warming properties of medicinal herbs. For instance, raw licorice has a cool and clearing nature, while roasted licorice has a spleen-tonifying and qi-supplementing effect. Raw Rehmannia has a cool nature that cools the blood and promotes blood circulation, while steamed Rehmannia has a slightly warm nature and tonifies the kidneys. Most herbs that undergo heating processes tend to acquire some warm properties, although the specific methods of heating, including the use of firewood or an oven, can also make a difference.

Tea processing involves various steps, many of which involve heat treatment, such as roasting or steaming. These processing techniques determine the coolness or warmth of the tea. I used to believe that fermented teas like black tea or Pu'er tea were not cooling because I didn't understand the fermentation process. Fermentation in tea production often involves spreading the tea leaves and allowing them to ferment at around 25 degrees Celsius, which is different from the heating process. Therefore, in conclusion, the coolness or warmth of tea depends on the environment and processing techniques.

From this perspective, individuals with a cold constitution can still drink green tea, while some fermented teas, such as Pu'er tea, may not be suitable. It is important to find the tea that suits oneself and understand the principle of moderation in order to find the path to health preservation. (Dr. Zhang Dong, Chief Physician of the Cardiovascular Department at Xiyuan Hospital, China Academy of Chinese Medical Sciences)

Article Source: People's Daily Overseas Edition via People's Daily Online

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When drinking green tea, it is better to drink Mingqian tea

Mingqian tea" is a traditional Chinese famous tea, also known as "Qingming tea", "spring tea" or "Yipian Chun". It refers to tea leaves picked before and around the Qingming Festival (around April 5th on the Gregorian calendar), usually referring to green tea or yellow tea.

"Mingqian tea" is highly regarded due to its high quality. The pleasant weather during the Qingming period, with a large difference in temperature between day and night, results in slow growth of the tea leaves, which are tender and green, with a fresh aroma and a refreshing taste, making it a "spring delicacy".

Furthermore, Mingqian tea is considered one of the purest teas because the low temperature during the harvesting season means there are no pests or diseases, which reduces the need for pesticide use in the tea garden. Therefore, compared to tea leaves picked in other seasons, the quality of Mingqian tea is superior, with a more pure taste. Since the tea leaves are harvested when they are still tender, the resulting tea has a delicate and clear green color, a rich fragrance, and a fresh and refreshing taste, making it particularly popular among tea enthusiasts.

"Mingqian tea" is mainly produced in the Jiangsu and Zhejiang regions of China, with Hangzhou's West Lake Longjing tea being the most famous. In addition to Longjing tea, there are various types of Mingqian tea, such as Huangshan Maofeng from Anhui, Qian Dao Yin Zhen, and so on.

"Mingqian tea" has an important position in Chinese tea culture and is considered a high-end gift.

Note: "Qingming" is one of the traditional 24 solar terms in China, falling on April 4th or 5th on the Gregorian calendar, which is the 15th day after the spring equinox. In ancient China, the 24 solar terms were used to guide agricultural production and daily life rhythms, and the Qingming solar term marks the mid-spring season when the temperature gradually rises, and all things grow rapidly, making it a critical time for agricultural production. In addition to Qingming, the 24 solar terms also include the Beginning of Spring, Rain Water, Waking of Insects, Vernal Equinox, Grain Rain, Beginning of Summer, Grain Full, Grain in Beard, Summer Solstice, Slight Heat, Great Heat, Beginning of Autumn, End of Heat, White Dew, Autumnal Equinox, Cold Dew, Frost's Descent, Beginning of Winter, Minor Snow, Major Snow, Winter Solstice, Minor Cold, and Major Cold.

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Drinking tea can lower the risk of cardiovascular disease

People often say that drinking tea is good for your health and can reduce the risk of cardiovascular disease because of the beneficial effects of tea polyphenols on the body. But is there scientific evidence to support this claim? Tian Ying, Chief Physician of the Department of Cardiovascular Medicine at Beijing's Tiantan Hospital affiliated with Capital Medical University, will provide insight on this topic.

Does drinking tea really help reduce the risk of cardiovascular disease?

Yes, it has scientific basis. A study published in the Journal of the American Heart Association (JAHA) found that drinking tea can help reduce the risk of cardiovascular disease.

The study analyzed the relationship between changes in high-density lipoprotein cholesterol (HDL-C) levels in the blood of over 80,000 Chinese people and tea consumption over a six-year follow-up period.

The results showed that people who regularly drank tea had a slower decline in HDL-C levels and an 8% lower risk of cardiovascular disease. HDL-C is a "good cholesterol" that corresponds to "bad cholesterol" - LDL-C. LDL-C is easily deposited on the walls of blood vessels, causing atherosclerosis, while HDL-C has a protective effect on blood vessels.

In fact, this is all due to the action of tea polyphenols. Tea polyphenols are antioxidants that can be anti-inflammatory, change the viscosity of blood, reduce blood lipids, make blood vessels more elastic, prevent microvascular rupture, and long-term consumption can make the heart and blood vessels healthier, reducing blood lipids and preventing cardiovascular disease.

How to drink tea for cardiovascular health?

Green tea: Green tea has a higher content of tea polyphenols and can slightly lower the risk of cardiovascular disease in women.

Oolong tea: Oolong tea can lower the risk of cardiovascular disease in men more, and older people who drink tea regularly can greatly reduce the risk of cardiovascular disease mortality.

To achieve the preventive effect of cardiovascular disease, you should drink at least 3-4 cups per day, with each cup being 220-230 milliliters, and drink at least 4-5 times a week. Do not drink too much at one time, but drink tea continuously in small amounts every day.

Note: Drinking tea cannot replace the role of medication. It is only a method to assist in making our body healthier. If you have cardiovascular disease, you should still seek treatment from a specialized doctor in a hospital.

8 types of tea that should not be consumed:

1.Strong tea: Overly strong tea can cause discomfort to the heart because tea leaves contain caffeine, theophylline, and other substances. Also, if you drink a lot of strong tea, the tannic acid in it will react with the iron in food to form insoluble substances that will hinder iron absorption.

2.Moldy tea: Tea leaves become moldy due to contamination by microorganisms such as Aspergillus and Penicillium. The tea brewed from moldy tea leaves has no tea aroma and can cause harm to the human body, such as causing dizziness and diarrhea. Moldy tea leaves generally have white mold spots on the surface and smell damp and musty, especially when brewing. Tea leaves should be stored in a dry place to prevent mold.

3.Tea with odors: Tea leaves contain terpenes, which are porous and easily absorb odors from other things. Some odors may contain toxins, such as the odor of paint and camphor, which can harm the human body. Tea leaves should be stored separately from odorous foods.

4.Over-brewed tea: Brewing tea for too long not only gives tea a dark color and poor taste but also reduces the nutritional value of the tea due to the oxidation of vitamins and amino acids in the tea leaves. In addition, tea that has been left for too long is easily contaminated by microorganisms in the environment, making it unhygienic.

5.Raw tea: Raw tea refers to unrolled green tea leaves that are dried directly after withering. This type of tea has the same components as fresh leaves and has a strong raw green flavor. Elderly people who drink this type of tea are very likely to experience stomach pain due to its strong irritation to the stomach mucosa. Young people may also feel discomfort in the stomach after drinking it, commonly known as "stomach scraping." Raw tea should not be brewed directly. Instead, it can be put in an oil-free iron pan and slowly roasted over low heat to remove the raw green flavor. It can be consumed after a slight roast fragrance is produced.

6.Overheated tea: Tea is generally brewed with boiling water, but it should not be consumed when it is too hot. Otherwise, it may burn the mucous membranes of the mouth and esophagus, causing ulcers. Over time, it may induce oral or esophageal cancer.

7.Burnt tea: If tea leaves are over-roasted during the production process, they will produce a burnt flavor. This type of tea has fewer effective nutrients and the components that determine the taste of the tea are destroyed to a greater extent. It may also contain certain carcinogens.

8.Overnight tea: Overnight tea contains trace amounts of amino acids, sugars, and other nutrients that become nutrients for bacteria and mold to grow. In addition, various nutrients such as tea polyphenols and vitamins inthe tea will be oxidized and decomposed, reducing the nutritional value of the tea. Drinking overnight tea is not recommended because it may cause gastrointestinal discomfort and increase the risk of bacterial infections. It is best to prepare fresh tea each time you want to drink it.

Tips for drinking tea:

1.Long-term tea consumption can help reduce the risk of cardiovascular disease.

2.Drink at least 3-4 cups of tea per day, with each cup being 220-230 milliliters, and drink at least 4-5 times a week.

3.Drinking tea cannot replace the role of medication.

4.These 8 types of tea are best avoided: strong tea, moldy tea, tea with odors, over-brewed tea, raw tea, overheated tea, burnt tea, and overnight tea.

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Staying Away from "Three Highs", Drinking Tea is a Simple and Effective Feasible Method

What is "Three Highs"?

"Three Highs" refers to hypertension, hyperlipidemia, and hyperglycemia, also known as "Three Highs Syndrome". Hypertension is a disease in which blood pressure continues to rise beyond the normal range; hyperlipidemia is a condition in which the fat content in the blood exceeds the normal range, including cholesterol and triglycerides; hyperglycemia is a disease in which blood sugar levels continue to rise beyond the normal range. These three diseases are related to factors such as lifestyle, diet, and genetics. If not controlled for a long time, they can seriously affect human health, and even lead to the occurrence of cardiovascular and cerebrovascular diseases, diabetes, and other serious illnesses. Therefore, it is very important to prevent and control "Three Highs Syndrome". The disease can be controlled by reasonable diet, moderate exercise, quitting smoking, and limiting alcohol consumption, and early detection and treatment of the disease. By adopting scientific and reasonable diet, moderate exercise, quitting smoking, and limiting alcohol consumption, we can effectively reduce the harm of "Three Highs Syndrome" and protect human health.

So, how can "Three Highs" be effectively controlled? A simple method is to drink tea!

Drinking tea can really reduce the risk of "Three Highs":

Reducing the risk of diabetes

In 2021, Professor Li Liming from Peking University School of Public Health and others analyzed the data of more than 500,000 adults in China's chronic disease prospective study and found that daily consumption of green tea can prevent type 2 diabetes in the general population, while regular consumption of green tea can significantly reduce the risk of death among people with diabetes. (1)

Lowering the risk of hypertension

In 2014, a cohort study conducted in China investigated the relationship between tea consumption and blood pressure changes in 1,109 participants over a five-year period. The results showed that there was a strong interaction between increased green tea intake and decreased diastolic blood pressure. Compared with non-tea drinkers, those who consumed a total of ≥10 grams of green tea per day had a smaller increase in diastolic blood pressure. (2)

Improving blood lipid abnormalities

A cross-sectional study published in 2017 showed that people who drank more than 30 cups of tea per week for more than six months had lower levels of low-density lipoprotein cholesterol in their serum, and higher levels of total cholesterol and high-density lipoprotein. (3)

Dr. Wang Fang, director of the cardiology department at Beijing Hospital, also wrote in a 2018 article in the Health Times that Pu-erh tea, as well as other types of tea, contain various substances such as tea polyphenols, tea pigments, tea polysaccharides, and caffeine, which to some extent can regulate lipid metabolism, glucose metabolism, blood rheological properties, and vascular elasticity. Therefore, drinking Pu-erh tea can play a preventive role in high blood lipids, high blood sugar, thrombosis, and various factors that cause heart and brain damage. However, for patients with pre-existing diseases, drinking tea alone is not enough, and medication such as lipid-lowering drugs, hypoglycemic drugs, and blood vessel unblocking drugs is still necessary. (4)

6 Things to Keep in Mind When Drinking Tea!

Don't drink strong tea

Chen Hong, deputy chief physician of the Chinese medicine department at Wuhan Donghu Hospital in Hubei Province, said in an interview with Changjiang Daily in July 2022 that everything should be done in moderation, and drinking light tea can promote health, while drinking strong tea can harm health. For example, elderly people with weak gastrointestinal function may experience discomfort from drinking large amounts of strong tea for a long time. Strong tea contains caffeine, and excessive consumption of strong tea can cause dizziness, headaches, and increase the burden on the heart, leading to uncomfortable symptoms such as chest tightness and palpitations, and causing high blood pressure. (5)

Don't drink tea on an empty stomach

Qian Duoduo, a member of the Capital Health and Nutrition Gourmet Society, reminded in an article in the Health Times in 2019 that tea, especially green tea, has high levels of tea polyphenols and caffeine. If consumed on an empty stomach, some of the active substances will combine with the protein in the stomach, causing irritation to the stomach, which can easily lead to stomach discomfort and even "drunk tea" symptoms such as dizziness. Especially for people with poor gastrointestinal function, it is not recommended to drink green tea. (6)

Don't drink tea too late

Tea has a refreshing and diureticeffect. Drinking a cup of light tea in the morning can help refresh the mind. For people who have trouble sleeping, it is not recommended to drink tea in the evening to avoid causing insomnia.

Don't drink tea that is too hot

Drinking tea that is too hot may burn the esophageal mucosa and increase the risk of esophageal and gastric cancer. Therefore, after brewing tea with hot water, let it cool down before drinking it. Li Shujun, chief physician of the Department of Gastroenterology at Beijing Tsinghua Chang Gung Hospital, said in an interview with the Health Times in 2019 that the surface of the esophagus is covered with delicate mucosa, and food temperature has a great impact on it: 10℃ to 40℃ is the most suitable, while 50℃ to 60℃ can barely be tolerated, and temperatures above 65℃ can cause burns. Don't think that 65℃ is a low temperature, as a hot dumpling can easily exceed this temperature. (7)

Drink tea one hour after meals

Zhang Xiaoyan, chief physician of the nutrition department at Lianyungang Maternal and Child Health Hospital in Jiangsu Province, said in an article in the Health Times in 2017 that it is not advisable to drink tea immediately after a meal, and it is best to drink tea one hour after a meal. This is because tannic acid in tea can inhibit the secretion of gastric and intestinal fluids, leading to digestive problems. Moreover, tannic acid can combine with proteins to form astringent protein, which weakens intestinal motility and can lead to dry stools. More importantly, tea can interfere with the absorption of iron by the body. (8)

Don't drink tea when taking certain medications

Wang Yali, a pharmacist at Beijing Hepingli Hospital, reminded in an article in the Health Times in 2023 that anemic patients taking iron-containing drugs, people taking Chinese medicine with alkaloids as the main component, such as ephedra, coptis, phellodendron, and pulsatilla, people taking tonifying Chinese medicine, such as Codonopsis pilosula, astragalus, polygonum multiflorum, and psoralea, people with palpitations, insomnia, and vivid dreams taking tranquilizers, and people with spleen and stomach diseases, especially those with active peptic ulcers, should not drinktea. (9)

This article is a compilation from:

① Nie J, Yu C, Guo Y, et al. Tea consumption and long-term risk of type 2 diabetes and diabetic complications: a cohort study of 0.5 million Chinese adults. Am J Clin Nutr. 2021 Mar 11:nqab006.

② Tong X, Taylor AW, Giles L, et al. Tea consumption is inversely related to 5-year blood pressure change among adults in Jiangsu, China: a cross-sectional study[J]. Nutr J, 2014, 13(1): 98. DOI: 10.1186/1475-2891-13-98.

③ Chen P, Li Y, Chen J, et al. A cross-sectional study of the relationship between tea consumption and blood lipid levels in middle-aged and elderly people. Chin Circ J. 2017;32(5):465-469. DOI: 10.3969/j.issn.1000-3614.2017.05.011.

④ 2018-10-09 Health Times "High blood pressure: Don't replace aspirin with Pu-erh tea"

⑤ July 3, 2022, Changjiang Daily "Blood pressure soared after drinking strong tea for a week, octogenarian drank himself into the hospital"

⑥ January 15, 2019, Health Times "These things shouldn't be eaten on anempty stomach?"

⑦ April 2, 2019, Health Times "The habit of eating hot food needs to be changed!"

⑧ December 26, 2017, Health Times "Drink tea one hour after meals"

⑨ May 5, 2023, Health Times "Don't drink tea with these medications"

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Celebrate International Tea Day: Taste the Charm of Tea Culture

Today is International Tea Day, an important festival that celebrates tea culture. Tea culture can be traced back thousands of years, and today, tea has become one of the most popular beverages in the world. Whether in China, India, Japan, or the UK, tea plays an important role and has become an indispensable part of people's daily lives.

Tea is not only a beverage, but it also has many health benefits. Tea leaves contain rich antioxidants, which have positive effects on protecting heart health, promoting the immune system, and preventing cancer. In addition, tea can help people stay alert and focused, which is very helpful for studying, working, and daily life.

Tea culture is also a traditional art form. From the process of making tea to the ceremony of tasting tea, tea culture contains rich historical and cultural connotations. Different regions of tea culture also have unique styles and characteristics, such as Chinese tea art, Japanese tea ceremony, British afternoon tea, and so on. These tea cultures not only reflect people's love for tea but are also a part of people's lifestyles and cultural heritage.

On this special day of International Tea Day, we can taste different types of tea, learn about the history and traditions of tea culture, and gain a deeper understanding of the charm of tea. In addition, we can also contribute to protecting the environment and promoting social justice by supporting sustainable tea production and consumption methods.

Tea culture is not only an important cultural heritage but also a healthy, delicious,and beneficial drink. On this special day of International Tea Day, let us celebrate tea culture, taste different types of tea, learn about the history and traditions of tea culture, and support sustainable tea production and consumption methods to contribute to protecting the environment and promoting social justice. Whether at home or with friends, enjoying a cup of tea is an unforgettable experience. Let us feel the charm of tea together and celebrate International Tea Day!

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A cup of tea, tasting the ups and downs of life

A cup of tea is not just a beverage, but also a philosophy. It allows you to taste the ups and downs of life and feel the fluctuations of life.

When tea leaves blend with water, a cup of tea becomes a culture, an art, and a philosophy. Tea is not just a drink, but also a way of life. During the process of tea tasting, we can feel the beauty and mystery of life, and taste the ups and downs of life.

In the journey of life, we experience various things, both joys and sorrows, successes and failures. Sometimes, we feel very tired and need something to help us relax and calm down. At this time, a cup of tea can come in handy. The aroma and taste of tea can make us feel peaceful and comforted, and help us forget our troubles and concentrate on thinking.

A cup of clear tea is elegant and pleasant, making people feel peaceful and comforted. It can help us forget our troubles and concentrate on thinking. A cup of black tea is rich and fragrant, making people intoxicated in it. It can make us feel the beauty and hope of life and see the bright side of life. Different teas can let us experience different tastes and feelings, just like different stages of life, each with its own characteristics and significance.

There are also many types of tea, each with its own characteristics and uses. Some teas are light and pleasant, some are rich and fragrant, some can refresh and energize, and some can help us relax. Different teas can let us experience different tastes and feelings, just like different stages of life, each with its own characteristics and significance.

During the process of tea tasting, we can slowly taste the ups and downs of life. The bitterness of tea can remind us of the setbacks and hardships in life, but at the same time it also tells us that only by experiencing bitterness can we taste the sweetness of life. The aroma of tea can make us feel the beauty and hope of life, and see the bright side of life.

During the process of tea tasting, we can experience the bitterness and aroma of tea, which reminds us of the setbacks and hardships in life, but also makes us feel the beauty and hope of life. Tea tasting is a practice and a way of life. It can help us to understand ourselves more deeply, clarify our life goals and values. Whether it's joy or sorrow, success or failure, a cup of tea can help us face them calmly and walk through the journey of life more confidently.

During the process of tea tasting, we can feel the profound and extensive tea culture. Tea tasting is not just about tasting tea leaves, but also an aesthetic and cultural experience. Tea culture has a long history, containing rich humanistic spirit, historical culture and artistic aesthetics. Through tea tasting, we can feel the charm of tea culture.

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Exploring the Diverse World of Chinese Green Tea: Unveiling Unique Varieties and Flavors

Picture description：Description: This photo shows a pruned tea tree. The dead branches of the tea tree have been trimmed off, leaving only strong branches and shoots. This is a very important part of tea tree management, which can help the tea tree stay healthy and productive. The dead branch tea tree can become the organic nutrients of the tea tree, providing necessary nutrients to promote the growth of the tea tree. Trimming the tea tree is a necessary job to be done after the new tea is harvested every year, which can control the height and shape of the tea tree, promote the growth of new branches, and improve the quality of tea leaves. Through pruning, the tea tree can better absorb sunlight and nutrients, growing healthier and higher-quality tea leaves. Therefore, pruning the tea tree is one of the important means to improve the quality of tea leaves and a task that tea farmers must perform every year.

Chinese green tea is a treasure trove of unique flavors and distinct varieties, each with its own characteristics and flavor profiles. From the subtle and grassy Dragon Well tea to the floral and aromatic Jasmine tea, the world of Chinese green tea offers an exquisite experience for tea enthusiasts worldwide. Join us as we delve into the captivating world of Chinese green tea, exploring its rich history, cultivation methods, and the exquisite tastes that make it a true luxury.

History and Cultural Significance:

Chinese green tea has a legacy steeped in history and cultural significance. It originated in ancient China and has been integral to Chinese culture and traditions for thousands of years. The meticulous cultivation and processing techniques developed by ancient Chinese tea masters have been passed down through generations, ensuring the preservation of the tea's unique flavors and health benefits.

Distinct Varieties of Chinese Green Tea:

1.Dragon Well (Longjing) Tea:

Flavor Profile: Delicate, mellow, and subtly grassy. Unique Characteristics: Flat and slender jade green leaves with a distinct chestnut aroma. Cultivation Region: Hangzhou, Zhejiang Province.

2.BiLuoChun Tea:

Flavor Profile: Refreshing, light, and fruity with a hint of nuttiness. Unique Characteristics: Twisted and curly leaves with a delicate white downy appearance. Cultivation Region: Dongting Mountain, Jiangsu Province.

3.Huangshan Maofeng Tea:

Flavor Profile: Fresh, floral, and mildly sweet. Unique Characteristics: Long, slender, and tightly curled emerald green leaves. Cultivation Region: Huangshan Mountain, Anhui Province.

4.Jasmine Tea:

Flavor Profile: Fragrant, floral, and subtly sweet. Unique Characteristics: Green tea leaves infused with jasmine blossoms.

Picture description: Look, the new grown tea tree is fat and full. Such tea tastes mellow and has a rich aroma.

Cultivation Region: Various regions across China.

Cultivation and Processing Techniques:

Chinese green tea production involves meticulous cultivation and processing techniques that contribute to its unique flavors and characteristics. Organic farming methods, careful handpicking of tender leaves, and traditional pan-firing or steaming methods are employed to preserve the natural essence of the tea leaves. These artisanal processes ensure that each cup of Chinese green tea carries the aroma and taste that tea connoisseurs treasure.

Health Benefits and Caffeine Content:

Chinese green tea is renowned for its numerous health benefits. Its rich antioxidant content helps boost metabolism, aids digestion, and supports cardiovascular health. Moreover, the moderate caffeine content of Chinese green tea provides a gentle energy boost without the jitters associated with higher caffeine beverages. Incorporating Chinese green tea into your daily routine can promote overall well-being and enhance your lifestyle.

Conclusion:

Embrace the captivating diversity of Chinese green tea and embark on a journey to discover your perfect cup of luxury. With its distinct varieties and flavors, Chinese green tea offers a world of sensory delight and unparalleled health benefits. Explore the rich history, cultivation methods, and unique characteristics of each variety to truly appreciate this enchanting beverage.

Leave a comment below and share this article with your friends to join the conversation about the wonders of Chinese green tea.

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Brewing Techniques and Traditions: Unleashing the Flavors of Chinese Green Tea

For tea enthusiasts, savoring Chinese green tea is not merely about drinking a beverage – it is an art form. From the careful selection of tea leaves to the precise brewing temperature and steeping time, every step contributes to unlocking the delicate flavors that this luxurious beverage has to offer. In this article, we will delve into the traditional brewing techniques used by tea masters, immersing ourselves in the ritualistic experience that accompanies each cup of Chinese green tea.

To truly appreciate the nuances of Chinese green tea, it is crucial to understand the importance of tea leaves' selection. Chinese green tea is mainly derived from the Camellia sinensis plant, which comes in various varieties such as Longjing, Dragonwell, Bi Luo Chun, and many more. Each variety possesses its own characteristics and flavor profiles, allowing tea connoisseurs to select the perfect tea leaves for their preferred taste.

Once the tea leaves are carefully chosen, the brewing process begins. One of the essential factors to consider is the water temperature. Unlike black or oolong tea, which requires higher temperatures, Chinese green tea is best brewed with water that is around 70-80 degrees Celsius (158-176 degrees Fahrenheit). This relatively lower temperature helps to retain the tea's delicate flavors and prevent any bitter or astringent taste. Utilizing a temperature-controlled electric kettle or a thermometer can ensure precise results in achieving the ideal brewing temperature.

Tea Masters' Secrets Revealed: Brewing Exquisite Chinese Green Tea

Steeping time is another vital element in the art of brewing Chinese green tea. Generally, steeping the tea leaves for too long can result in bitterness, while a shorter steeping time may not extract the full flavors. Tea masters often recommend a steeping time of around 1-3 minutes. However, this can vary depending on personal preferences and the specific type of Chinese green tea being brewed. Experimenting with different steeping times can help individuals discover their preferred balance of taste and aroma.

In addition to the brewing process, serving Chinese green tea is an experience in itself. Traditionally, this tea is brewed in a small teapot called a gaiwan. The gaiwan is renowned for its elegance and practicality, allowing for easy infusion and pouring. The tea is then served in small tea cups, emphasizing the attention to detail that accompanies the entire tea-drinking ceremony.

Throughout the centuries, Chinese green tea has been associated with various health benefits, including reducing the risk of heart disease, improving digestion, and boosting the immune system. Its antioxidant properties have made it a popular choice worldwide, appealing not only to tea enthusiasts but also to health-conscious individuals seeking a natural and refreshing beverage.

A Ritual of Savoring: Experience the Traditions of Chinese Green Tea

To summarize, savoring Chinese green tea is a sensory experience that involves multiple intricate steps. From the careful selection of tea leaves to the precise brewing temperature and steeping time, each component contributes to unlocking the tea's delicate flavors. By following the traditional brewing techniques used by tea masters, individuals can immerse themselves in the art of Chinese green tea, savoring its rich history and indulging in the luxurious flavors it has to offer.

We encourage you to leave your thoughts and comments below, sharing your experiences with Chinese green tea. Has the traditional brewing technique enhanced your enjoyment of this luxurious beverage? Don't forget to share this article with your friends, inviting them to embark on their own journey into the world of Chinese green tea.

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Unveiling the Hidden Treasures: Exploring the Health Benefits of Chinese Green Tea

Chinese green tea, renowned for its rich history and cultural significance, offers far more than just a delightful experience for tea enthusiasts. Packed with powerful antioxidants and bioactive compounds, this exquisite beverage holds the key to unlocking numerous health benefits. From improved heart health to weight management and enhanced brain function, incorporating Chinese green tea into your daily routine can greatly enrich your overall well-being.

1.Heart Health: Nurturing Your Precious Organ Maintaining a healthy heart is essential for a long and fulfilling life. Chinese green tea has been linked to cardiovascular benefits, thanks to its high content of catechins, a type of antioxidant. These catechins may reduce the risk of heart disease by decreasing blood pressure levels, improving cholesterol profiles, and preventing the oxidation of LDL cholesterol, commonly known as "bad" cholesterol.

Incorporating Chinese green tea into your daily routine can promote healthy blood flow, minimize the risk of blood clots, and enhance overall heart health.

2.Weight Management: Empowering Your Journey Losing weight is often a challenging endeavor, but Chinese green tea can offer a helping hand. Its natural blend of caffeine and catechins can boost your metabolism, facilitating fat oxidation and increasing energy expenditure. Regular consumption of Chinese green tea can aid in weight management by promoting fat burning and suppressing appetite.

Moreover, the beverage's refreshing nature can serve as a healthy replacement for sugary, calorie-laden drinks, supporting your weight loss goals while keeping your taste buds satisfied.

3.Brain Function: Unleashing Your Mental Potential In a fast-paced world, maintaining mental clarity and sharpness is crucial. Chinese green tea encompasses a unique amino acid called L-theanine, known for its ability to promote relaxation without inducing drowsiness. This compound synergizes with the natural caffeine content of green tea, resulting in improved focus, alertness, and memory.

Elevate your cognitive abilities by incorporating Chinese green tea into your daily routine, allowing your brain to function at its peak potential.

4.Overall Well-being: Enhancing Your Quality of Life Chinese green tea offers a myriad of additional health benefits that contribute to your overall well-being. Its potent antioxidants reduce oxidative stress, protecting cells against damage caused by free radicals and potentially lowering the risk of chronic diseases like cancer. The beverage also possesses antimicrobial properties that may strengthen your immune system.

Moreover, Chinese green tea is known to aid digestion, promote healthy skin, and even support the management of diabetes and obesity.

Chinese Green Tea Benefits: Unleashing Health and Vitality

Conclusion:

Chinese green tea is not merely a delightful beverage; it is a treasure trove of health benefits waiting to be explored. With its rich history and cultural significance, this remarkable drink has been cherished for centuries. By incorporating Chinese green tea into your daily routine, you can experience improved heart health, weight management, and enhanced brain function.

Harness the power of Chinese green tea to elevate your overall well-being and embark on a journey to a healthier, more fulfilling life. Leave your thoughts and experiences with Chinese green tea in the comment box below and don't forget to share this article with your friends. Let us spread the word about the many wonders of this remarkable beverage.

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Savor Chinese green tea and experience the imperial-level luxury!

[The Origins and Significance of Chinese Green Tea]

Chinese green tea has a deep-rooted history that spans over thousands of years. Its origins can be traced back to ancient China, where emperors and nobles revered it for its exquisite flavors, health benefits, and cultural significance. Today, this traditional tea continues to hold a special place in Chinese culture, symbolizing grace, refinement, and luxury. In this article, we will delve into the origins and significance of Chinese green tea, exploring its rich history and why it remains a beloved beverage.

[History of Chinese Green Tea]

The history of Chinese green tea dates back to 2737 BC during the reign of Emperor Shennong. Legend has it that the emperor was sitting under a tree while his servant boiled water for him. As the wind blew, a few leaves from the nearby tea tree fell into the boiling water, creating a fragrant infusion. Intrigued, the emperor decided to taste the concoction and was enchanted by its delightful flavor and refreshing aroma. Thus, Chinese green tea was born.

During the Tang Dynasty (618-907 AD), tea appreciation became an integral part of Chinese society. It was during this time that the tea processing methods evolved, leading to the creation of green tea as we know it today. The unique characteristics of Chinese green tea, such as its fresh and grassy taste, were perfected during this period.

[The Significance of Chinese Green Tea]

Chinese green tea holds immense cultural significance in China. It is considered a symbol of grace, refinement, and luxury. Offering a cup of green tea to guests is seen as a gesture of hospitality and respect. In traditional Chinese ceremonies, serving and drinking tea is a ritualistic practice that showcases the harmony between nature, humanity, and social dynamics.

Apart from its cultural significance, Chinese green tea is also valued for its numerous health benefits. Throughout history, it has been hailed for its medicinal properties, believed to aid digestion, promote relaxation, boost metabolism, and enhance focus. Modern scientific research has supported these claims, showing that green tea is rich in antioxidants and other bioactive compounds that contribute to overall well-being.

[Popular Varieties of Chinese Green Tea]

China is renowned for its diverse range of green tea varieties, each with its own unique flavor profile and characteristics. Some of the most popular types of Chinese green tea include:

1.Longjing Tea (Dragon Well Tea): Grown in the picturesque West Lake region of Hangzhou, Longjing tea is famous for its sweet and mellow taste. It symbolizes the epitome of Chinese green tea and is often referred to as the "king of green tea."

2.Biluochun Tea (Green Snail Spring): This delicate tea hails from the Dongting Mountain region in Jiangsu province. It is characterized by its curled leaves and floral aroma, offering a refreshing and vibrant taste.

3.Huangshan Maofeng Tea: Grown in the Huangshan (Yellow Mountain) region of Anhui province, this tea is known for its slender and fuzzy green leaves. It has a light and refreshing flavor, often described as subtle and sweet.

4.Xinyang Maojian Tea: Originating from Xinyang city in Henan province, this tea is known for its delicate and tender leaves. It offers a rich and full-bodied flavor with hints of natural sweetness.

5.Gunpowder Tea: Originally produced in Zhejiang province, this tea is characterized by its tightly rolled leaves that resemble small pellets. When brewed, it produces a strong and aromatic flavor, often preferred for making Moroccan mint tea.

[How to Brew Chinese Green Tea]

To truly appreciate the flavors and experience the benefits of Chinese green tea, it is essential to brew it properly. Here is a step-by-step guide to brewing the perfect cup of Chinese green tea:

1.Start by selecting high-quality tea leaves that are fresh and well-preserved. Loose leaf tea is preferred over tea bags for a richer and more authentic taste.

2.Boil water and let it cool for a few minutes to around 176-185°F (80-85°C). Steeping tea in excessively hot water can result in a bitter taste.

3.Place the tea leaves in a teapot or a cup. The general ratio is approximately one teaspoon of tea leaves for every 8 ounces of water.

4.Slowly pour the hot water over the tea leaves and let it steep for 2-3 minutes. Allow longer steeping time for a stronger flavor, but be cautious not to oversteep, as it may result in a bitter taste.

5.Once the desired steeping time has passed, strain the tea leaves and transfer the infusion into a teacup.

6.Take a moment to savor the aroma, and then enjoy the delicate flavors of Chinese green tea.

[Bonus Tip: Reusing Tea Leaves]

Chinese green tea leaves can be steeped multiple times to extract the full flavor. This practice, known as "Gongfu brewing," allows for a more nuanced and evolving taste profile with

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Making a living with tea, accompanying tea throughout life

Figure Caption:For the people in the mountains, tea is their livelihood, their life, and everything.

In China, there is a group of people who make a living with tea and spend their lives with tea. They are tea farmers, the main force in the planting, picking, processing, and selling of tea. Their lives are closely related to tea, and their emotions are closely linked to tea.

When the first sunshine in the morning shines on the tea garden, the tea farmers start their day’s work. They need to pick fresh tea leaves in the tea garden and process and handle them. In the processing process, the tea farmers need to spend a lot of time and energy to ensure the quality and taste of the tea. They usually use traditional manual processing methods to ensure the quality and uniqueness of the tea.

Figure Caption:Tea, besides tea, it's still tea, with tea planted in front and behind the house!

The tea farmers have a deep emotion for tea. They may have been growing tea in the tea garden for generations, and they have a unique understanding and awareness of the quality and taste of tea. When processing and selling tea, they also pay attention to the quality and taste of the tea to ensure that consumers can taste the best tea.

Tea has a long history and culture in China. The tea farmers usually also inherit and carry forward this culture, for example, through tea art performances, tea exhibitions, etc., to show people the history and culture of tea. In the tea art performance, the tea farmers will use skillful techniques to brew the tea into cups full of aroma and delicious taste, allowing people to feel the charm and cultural connotation of tea.

Figure Caption:Tea is not only a source of hope, but also a beautiful scenery. When you come back home after a long day of work outside, looking out at the tea trees outside the window, you silently think to yourself: actually, being a tea farmer is really happy.

With the development of society and the progress of science and technology, the way of life and work of tea farmers is constantly changing. For example, some tea farmers start to use modern planting and processing technologies to improve the quality and output of tea. At the same time, some tea farmers also start to explore new sales channels and methods to increase the sales volume and popularity of tea.

However, no matter how life and work change, the tea farmers’ emotion and love for tea never change. They make a living with tea and spend their lives with tea, using their hard work and wisdom to make important contributions to the development and inheritance of tea.

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Tea people, tea gardens, tea trees

Tea, as an elegant plant, exudes its unique charm in every corner of the world. Within this, tea people, tea gardens, and tea trees form a wonderful symbiotic system that creates the magic of tea.

Tea people, these tea-loving individuals, infuse tea with infinite possibilities through their wisdom and passion. From planting tea trees, picking tea leaves, to processing tea, every step is filled with admiration and respect for tea. Their lives revolve around tea, pursuing a quiet and introverted way of life philosophy. The skills, experience, and heritage of tea people bring rich stories and emotions to every cup of tea.

Tea gardens are the domain of tea people and the playground for tea trees to grow. They provide not only the essentials for tea tree growth such as light, water, and air, but also nourish the souls of tea people. Within the tea garden, tea trees and tea people grow and transform together with each season. The carefully tended tea gardens are the crystallization of tea people's efforts and the foundation of their lives.

As the source of tea, tea trees bear witness to the hard work of tea people and the charm of tea gardens. They showcase the quality and characteristics of tea through their own growth patterns. Every cup of tea leaf is a unique expression of the tea tree, imbued with deep natural qualities. The numerous varieties of tea trees, each with their own unique growth environments and processing methods, give rise to the infinite variations of aroma and taste in tea.

Tea culture is an ancient way of life and a spiritual pursuit. It originates from people's respect for nature, love for life, and desire for harmony. Within tea culture, we see the harmonious coexistence of people and nature, the craftsmanship of tea artisans, and people's pursuit of a better life.

The development of the tea industry not only provides people with high-quality tea but also injects vitality into local economic development. With the progress of technology and our deepening understanding of the natural environment, the tea industry is constantly innovating and developing. More environmentally friendly and sustainable methods of tea planting and processing have been introduced, resulting in improved quality and yield of tea.

Looking back on this topic, we cannot but express our respect for the tea people who silently dedicate their efforts to carefully nurturing each cup of tea, as well as the tea gardens and trees that carry the weight of history and culture. It is their collective efforts and dedication that allow us to savor the wonders of tea and experience its serene and enjoyable qualities.

In the future, let us cherish this natural gift even more, respect the efforts of every tea person, and carefully taste the flavor of every cup of tea. Let us enjoy the beauty of tea while also understanding and protecting our tea gardens and tea trees, allowing this wonderful industry to continue to flourish and pass down to future generations.

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Life is like a cup of tea

Life is like a cup of tea, with bitterness and sweetness. Everyone's life will experience different stages, sometimes feeling bitter, sometimes feeling sweet. However, these experiences are opportunities for us to grow and progress.

In life, we will experience various difficulties and setbacks. These bitter experiences may make us feel lost and depressed, but they also make us stronger and more courageous. When we overcome these difficulties, we learn how to cope with and adapt to life's challenges, and these experiences also make us cherish everything we have even more.

However, there are also many sweet moments in life. We will experience success and achievement, feel love and happiness. These beautiful experiences make us feel happy and satisfied, and also make us appreciate the beauty and meaning of life.

Life is like a cup of tea, with bitterness and sweetness. We need to learn how to balance these different experiences, making ourselves healthier and happier. We need to learn how to face bitter experiences, draw experience and lessons from them, and make ourselves stronger and more courageous. At the same time, we also need to learn how to appreciate sweet moments, making ourselves feel the beauty and meaning of life.

In the journey of life, we will experience different stages, with bitterness and sweetness. However, as long as we maintain a positive and optimistic attitude, learn and grow from every experience, we can walk more firmly and confidently in the journey of life.

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Spring tea

Spring tea is tea harvested in the spring season and is the most important season for tea. Because of its unique harvest time, the quality and taste of spring tea are superior to other seasons. Let's explore the characteristics and charm of spring tea.

Firstly, spring tea has more tender buds and leaves, with a fresh green color and high moisture content. Therefore, the tea soup of spring tea is clearer, with a higher aroma and a more refreshing taste. At the same time, the special harvest time of spring tea also makes its production relatively low, so the price of spring tea is relatively high, making it a precious commodity in the tea market.

Secondly, there are also many varieties of spring tea, such as Longjing tea, Biluochun, Maofeng, etc. Each type of spring tea has its unique flavor and characteristics. For example, Longjing tea has flat and straight leaves, plump buds and leaves, a clear and refreshing tea soup, and a sweet and mellow taste; Biluochun has thin and curly leaves, a clear and refreshing tea soup, and a soft and smooth taste; Maofeng has slightly thicker leaves, a high-quality tea soup, and a mellow and sweet taste. Each type of spring tea has its unique charm, making it irresistible.

Finally, spring tea also has an important position in tea culture. Spring tea is an important part of traditional Chinese tea culture, and it is not only a representative of Chinese tea culture but also an essential part of Chinese culture. In spring, people enjoy drinking spring tea and savoring the warmth and vitality brought by spring.

In conclusion, spring tea is not only a precious commodity in the tea market but also an essential part of traditional Chinese culture. Its quality and taste are unmatched by other seasons, making it a must-have for tea and cultural enthusiasts.

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