Wuyuan Mingmei Green Tea [Jiangxi Wuyuan Specialty]

What is Wuyuan Mingmei Green Tea? Authentic specialty of Wuyuan, Jiangxi: Wuyuan Mingmei Green Tea

Summary:Do you want to know what Wuyuan Mingmei Green Tea is? This article is a detailed introduction to the specialty of Wuyuan, Jiangxi Province - Wuyuan Mingmei Green Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Wuyuan Mingmei Green Tea. The full text takes about 16 minutes to read, mainly including the basic introduction of Wuyuan Mingmei Green Tea and its nutritional value? What are the product characteristics of Wuyuan Mingmei green tea? How does the history of Wuyuan Mingmei green tea come about? How to distinguish the authenticity of Wuyuan Mingmei green tea? Wait

Basic Introduction to Wuyuan Mingmei Green Tea

Wuyuan Mingmei is produced in Wuyuan County, Jiangxi Province. The picking standard for Wumei is the initial development of one bud and one leaf, requiring consistent size and tenderness. Its appearance is curved like an eyebrow, with emerald green tightly knotted and silver hairs exposed. Although its appearance varies in color, its essence is clear soup green leaves, fragrant and delicious, thick but not bitter, with a sweet aftertaste. Its characteristic is fresh, refreshing, and mellow taste. Eyebrow tea is a general term for refined products of long roasted green tea. Mainly produced in Zhejiang, Anhui, Jiangxi and other places. The main varieties of eyebrow tea include Tezhen, Zhenmei, Fengmei, Yucha, Gongxi, Xiumei, and Chapian

1. Wuyuan Mingmei Anti aging. Due to the process of human metabolism, if peroxidation occurs, a large amount of free radicals will be produced, which can lead to aging and damage to cells. SOD (superoxide dismutase) is a free radical scavenger that can effectively remove excess free radicals and prevent their damage to the human body. The catechins in Wuyuan Mingmei can significantly increase the activity of SOD and eliminate free radicals

2. Antibacterial properties of Wuyuan Mingmei

Studies have shown that catechins in Wuyuan Mingmei have inhibitory effects on some bacteria that cause diseases in the human body, while not harming the reproduction of beneficial bacteria in the intestine. Therefore, Wuyuan Mingmei has the function of regulating the intestines

3. Wuyuan Mingmei lowers blood lipids

Animal experiments conducted by scientists have shown that catechins in tea can reduce the levels of total cholesterol, free cholesterol, low-density lipoprotein cholesterol, and triglycerides in plasma, while also increasing high-density lipoprotein cholesterol. Experiments on the human body have shown that it has the effect of inhibiting platelet aggregation and reducing the incidence of arteriosclerosis. Wuyuan Mingmei contains flavonols, which have antioxidant properties and can also prevent blood clots and platelet aggregation, reducing cardiovascular disease

4. Wuyuan Mingmei slimming and fat reduction

Wuyuan Mingmei contains theophylline and caffeine, which can activate protein kinases and triglyceride lipolytic enzymes through various effects, reduce the accumulation of fat cells, and thus achieve weight loss effects

5. Wuyuan Mingmei can prevent dental caries and clear bad breath.

Wuyuan Mingmei contains fluoride, among which catechins can inhibit the action of cariogenic bacteria, reduce the occurrence of dental plaque and periodontitis. The tannic acid contained in tea has a bactericidal effect and can prevent the growth of bacteria in food scraps, thus effectively preventing bad breath

6. Wuyuan Mingmei can prevent cancer

Wuyuan Mingmei has an inhibitory effect on certain cancers, but its principle is limited to the inference stage. Drinking more tea is bound to have a positive encouraging effect on the occurrence of cancer prevention

7. Whitening and UV protection effects of Wuyuan tea eyebrows

Experts have found in animal experiments that catechins in Wuyuan tea eyebrows can resist skin cancer caused by UV-B

8. Wuyuan Mingmei can improve digestive disorders

Recent research reports have shown that Wuyuan Mingmei can help improve digestive disorders, such as acute diarrhea caused by bacteria, which can be alleviated by drinking a little Wuyuan Mingmei.

Due to growing in a unique and favorable environment, this tea contains abundant nutrients and aromatic substances, especially high levels of protein, amino acids, vitamins, caffeine, catechins, and water extracts. Its finished product has a clear and long-lasting aroma, a rich and refreshing tea flavor, a clear yellow green soup color, and soft and tender leaf bottoms; Its appearance is delicate, tight and delicate, curved like eyebrows, sharp and shiny, with a green and glossy color, tight green knots, and silver hair exposed; High intrinsic aroma, delicious and refreshing taste, it is the best among eyebrow teas

In the "Classic of Tea" written by Lu Yu in the Tang Dynasty, there is a record that tea from Shezhou (at that time Wuyuan belonged to Shezhou) "grew in the valley of Wuyuan". In the tenth year of the Dazhong reign of the Tang Dynasty, Yang Hua, a court chef, wrote in his book "Shanfu Jingshu": "Wuyuan Fang tea is finely crafted and does not mix with wood leaves. It has been popular among people since the Liang, Song, Yan, and other dynasties. In Liu Jin, the governor of the Southern Tang Dynasty, who wrote the "Record of No New City Established in Wuyuan Counties", it was stated that "Wuyuan has abundant tea products"

How to distinguish the authenticity of Wuyuan Mingmei green tea

Common knowledge of purchasing Wuyuan Mingmei. In normal weather conditions, new tea can usually be produced within ten days before the Grain Rain; Tea plants with truly nutritious leaves should be harvested within a few days before and after the Grain Rain. Choosing and tasting "Wuyuan Mingmei" usually requires grasping the following key points: considering the "color, aroma, taste, and shape" of tea from the perspectives of dry tea and brewed tea

One is the evaluation of dried tea. Viewing color: By observing, it should have iron green (deep blue), transparent green, aged and tender, consistent color, indicating that the baking is in place. Smell: By smelling, one should have the fragrant and pungent aroma of tea, especially the superior aroma or subtle fragrance like roasted chestnuts; A green grass flavor indicates a lack of cooking skills. Chewing taste: By chewing carefully, one should have a taste of bitterness at the beginning and sweetness at the end, with a hint of sweetness in the bitterness. After slightly rinsing with water, there is a refreshing and sweet sensation

Appearance: By examining the strips that should have a straight roll, similar length, and uniform thickness, it can be seen that the shape and size are consistent and the frying technique is in place

The second is to taste dried tea and soup. Tea sets usually use white porcelain tea cups (bowls). Spring water or deep well water is preferred. If conditions permit, mineral water or purified water with a pH value close to neutral is suitable. According to the capacity of the tea set, add an appropriate amount of tea leaves, light and moderate, and not too much. To avoid the loss of the original fragrance of sliced tea, some people nowadays advocate using boiling water to high pour, slowly collect, and wait for a moment until 2/3 of the tea set is covered (new tender tea should not be fully covered)

After a moment, you can taste it. The steps are as follows: First, smell its fragrance. Do you feel the lingering fragrance of tea leaves near the mouth of the cup or bowl; Experience the richness of tea with its aroma concentration. Next is looking at its color. Use a bowl lid to lift the tea leaves and check the color of the soup. Generally, the soup is green and refreshing, without any turbidity. The color of its leaves is usually new tea made from tea grass ten days before the Grain Rain. After soaking, the color of the leaves varies from light blue to cyan, which is uneven. Tea slices made from tea grass after the Grain Rain or Grain Rain are generally green or dark green in color after soaking, and are evenly distributed. The tea soup is also thicker, and if left for a while, the green color will also be darker. Once again, savor its flavor. Usually, after taking two slow sips of tea soup and savoring it carefully, there is usually a slight bitterness, coolness, and a hint of sweetness; The sliced tea made from tea grass with rich leaf nutrition growth and brewed tea soup often make you feel the flexibility of the tea soup clearly. Fourthly, observe its form. After making soup with dry tea and hot water, it first floats on the upper layer, and as the leaves open, they gradually sink from bottom to top to the bottom of the cup or bowl. The original strip has been developed into a leaf shape, with similar leaf sizes and overlapping pieces