The combination of shaking and stifling of organic green tea are helpful for the formation of the aroma and color of tealeaves.

The hydrolysis of substances in organic green tea can also be accelerated.   Many different types of green tea do not understand the doorway select the flowers and fair complexion, and large flowers of green tea. In fact, small and ugly and the color yellow, green tea, but is on the election. Green tea tea without tea, only soaked or boiled dried green tea to drink on the winter, hot drinks, summer ice drink the drinks are good. Ju Qi tea is a good eye drinks!  Green tea join wolfberry tea, both of which are herbs of Chinese medicine eye bubble tea is the famous "Ju Qi tea, especially students often in the after Chol night homework and eyestrain problems,.
 After shaking and stifling, the organic green tea will seem emerald green.  Myopia more eyes eyes often feel dry, drinks green tea, tea can improve the eye is uncomfortable.    The health benefits of Pu'er tea: Medical studies have shown that Pu'er tea has weight loss, lowering, lowering cholesterol and anti-cancer function.  Pu'er tea tasting and brewing: Of drinking tea, the two steps of the concept of color and taste is important, especially in taste tasting, many changes are fairly subtle. The difference between the rapid maturation of the taste of the natural aging of the raw tea flavor and cooked tea from different tea taste different due to differences in the taste of tea produced in the different mountains appear, have everyone of his experience.
Of drinking tea, the tea should first be familiar with. Yunnan Pu'er tea loose tea and tight tea, old and new points, points of the green cake and cooked tea; fermented tea lightly fermented, moderately fermented, heavy and fermentation of the tea. The combination of shaking and stifling of organic green tea are helpful for the formation of the aroma and color of tealeaves. Tea determines the number of election to vote the amount of tea of tea, water temperature, therefore, to carry out the necessary test bubble, determined by test bubble familiar with the tea, brewing essentials. In practice, we often have this experience: some Pu'er tea soak longer time to taste.
 And some Pu'er tea was able to a short period of time that is, bubbles out of the soup. Pu'er tea production process and raw materials at work. Regardless of the drying green tea most of the farmers hand-rolled, rolled shorter time than black tea, green tea, tea tea, rolled the degree of light in these teas, and thus the flavor of the leaching time is relatively slow. The type of tea in the brewing process, always giving people a feeling of lasting flavor, Tea and long. By the same token, the use of mechanical rolling production drying green Maocha this part of the tea brewing, the flavor is relatively fast. Since there is much water content in tender organic green tea, the activity of enzyme is strong.
The bulk of Yunnan Pu'er brick tea, in addition to the use of a small amount of tender seasoned millet mush, most of the intermediate tea based materials, and even some rough old leaves. Mature leaves and coarse old leaves play an important role in the special style of Pu'er tea. This part of the tea taste leaching is relatively delicate tea slowly, and it is not fast brewing. From the degree of fermentation of the tea taste of the leaching speed of fermentation or fermented moderate Pu'er tea, the taste of the leaching speed is slower than the re-fermented or over-fermented tea.  Thus, it is necessary to adopt excess heat to have tender organic green tea de-enzymed.