Ocean Stir fried Tea [Guangdong Jieyang Specialty]

What is Ocean Stir fried Tea? Authentic Guangdong Jieyang specialty: Ocean Stir fried Tea

Summary:Do you want to know what Ocean Stir fried Tea is? This article is a detailed introduction to the Guangdong Jieyang specialty - Ocean Stir fried Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Ocean Stir fried Tea. The full text takes about 6 minutes to read, mainly including the basic introduction of Ocean Stir fried Tea and its nutritional value? What are the product characteristics of Ocean Stir fried Tea? The method of making ocean stir fried tea, etc

Basic Introduction to Ocean Stir fried Tea

Ocean Stir fried Tea is a specialty of Jiexi County, Jieyang City, Guangdong Province, China. It is produced from Jiexi Ocean Stir fried Tea

Ocean fried tea, grown on the high mountains of Dayang in Jiexi County, is famous for its original ecological production environment. Ocean stir fried tea has a green and moist color, rich flavor, golden soup color, high aroma, and a strong tea fragrance when brewed. It is sweet and mellow to the mouth, and mellow and long-lasting when it falls into the throat. After years of storage, the "old stir fried tea" still retains its richness, and the aftertaste is more mellow and long-lasting, similar to high-quality Pu'er tea, mellow and smooth

The average altitude of the Jiexi Ocean is over 800 meters, with high and cold terrain, deep mountains and valleys, layered mountains, misty clouds, and abundant sunshine. The soil is mainly red and yellow soil, and the air and water resources are not polluted. The excellent ecological environment, superior geographical location, and specific climatic conditions provide the foundation for producing high-quality agricultural products

1. Lowering blood pressure

Catechins, commonly known as tea tannins, are unique components of tea, with bitterness, astringency, and astringency. It can be combined with caffeine in tea soup to alleviate the physiological effects of caffeine on the human body. It has the effects of antioxidant, anti sudden mutation, anti-tumor, reducing cholesterol and low-density lipoprotein content in the blood, inhibiting blood pressure rise, inhibiting platelet aggregation, antibacterial, and anti product allergy

2. Refreshing

Caffeine, with a bitter taste, is an important ingredient in the taste of tea soup. In black tea soup, it combines with polyphenols to form a complex; After the tea soup cools, it forms an emulsification phenomenon. The unique catechins and their oxidative compounds in tea can slow down and sustain the stimulating effect of caffeine, so drinking tea can help long-distance drivers maintain clarity of mind and endurance

3. Health Care

Tea contains abundant 11 minerals such as potassium, calcium, magnesium, manganese, etc. Tea soup contains more cations and fewer anions, making it an alkaline food. Can help maintain alkalinity in body fluids and maintain health

① Potassium: promotes the elimination of blood sodium. High blood sodium content is one of the causes of hypertension, and drinking more tea can prevent hypertension

② Fluoride: It has the effect of preventing tooth decay

③ Manganese: It has antioxidant and anti-aging effects, enhances immune function, and helps with calcium utilization. Due to its insolubility in hot water, it can be ground into tea powder for consumption

The tea green is selected from the ocean high mountain green tea green, with tight, fine and even strands, dense green brown color, exquisite and full. The taste is particularly good, fresh and refreshing with a sweet aftertaste. Even after brewing several times, the taste is still full of sweetness, and the sweet aroma lasts for a long time

Method of making ocean stir fried tea

1. Tea picking. It is required to pick tea leaves in the morning before the fog has dissipated. The tea leaves should be picked in the shape of a wuzui nail (i.e. two leaves and one bud), and the best tea leaves to be picked during the Qingming Festival should be harvested throughout the year

2. Closing. Rub the picked tea leaves in a pot until they are moist, then use a tea eraser to slowly knead with both hands. Every 3 minutes, the tea leaves must be spread and loosened once, and then knead again. Rub the tea leaves for no less than 30 minutes

3. Stir fry tea leaves. Put the tea leaves that have been "killed" into a pot, stir fry them over fire until they are dry, and then let them cool for about 24 hours

4. Filtering. Divide the dried tea into three categories for screening, namely tea heart, tea powder, and old leaves

5. Add tea (i.e. stir fry). Put the selected tea heart into a pot and stir fry over low heat for at least 8 hours