Wolfberry tea is a special product of black tea in the six major teas. It is a post-fermented tea and a fully fermented tea. One of the side-selling teas was originally a special commodity in northwest, Kazakh, Mongolian and other nomadic areas. Because it is processed in the sky, it is said to be tea.
Its utility is similar to that of earthworms. Because of the use of official cited manufacturing, to the government sales, also known as official tea, government tea.
The tea was produced in Fuyang, Shaanxi Province in the past 600 years. In 1958, the Tea Bureau of the National Supply and Marketing Cooperatives took into account the fact that the tea production in Liyang had secondary transportation and the cost was higher. This eliminated the task of the Xianyang Fuzhuan Brick Factory in Xianyang. All were handed over to Hunan Province. At present, the main producing areas are Shuyang, Shaanxi and Yiyang, Hunan.
In general, the longer the fragrance is, the longer the fragrance will be. The easier the tea soup is, the brighter and brighter the tea soup will be. The golden flowers in tea can effectively regulate the body's metabolism, and have the effects of lowering blood pressure, reducing blood pressure, and regulating carbohydrate metabolism.
Is the golden bacteria inside the tea a "mouldy"?
The gold-colored bacteria in the wolfberry tea are not "mouldy," and the golden-colored bacterium, commonly known as "golden flower," is scientifically known as "crown cysts." It is a probiotic. The golden flower in the wolfberry tea can effectively regulate the body's metabolism, and has strong lipid-lowering and blood-pressure-regulating effects on carbohydrate metabolism, and is expected to be developed into a natural "three-high" health care product. Different colors of golden flowers are different: fresh tea has just emerged from the drying room, and a large number of golden particles are embedded in the brick body, resembling “Milanâ€. With the prolongation of the age of Chen Fang, Jinhua gradually shrank and turned white. In the past 30 years, the traces left by Jinhua have not been basically seen, and the spots with white unevenness are faintly seen.
How to distinguish between "Golden Flower" and Aspergillus flavus?
1, look at the appearance
Aspergillus flavus is a filamentous patch that is yellow and usually distributed at the corner of the cake. The interface of tea with Aspergillus flavus is unclear, dark brown tea, moldy and sticky tea itself, the densest in the mold community, the tea condenses into pieces.
There is a golden tea, the cord is clear and natural. Jinhua is usually in the interior of the brick, showing spot-like granules and golden yellow. Occasionally, there are more than a dozen gold flowers distributed in the same plane, but the flowers are clear and the interface between the flowers is clear.
2, see the status after storage
Aspergillus flavus has become moldy, and dry stored tea, mold shrinkage, irregular shape, brown or yellow-green.
The "crown" ("gold flower") at any time is a golden, round, full-circle granule, with only a difference in the size of the anteroposterior growth period.
3, see the brewing form
Aspergillus flavus mildew is not easy to spread when brewing, the leaves are very fragile. The tea soup is turbid, black or black-black, and has a very mild moldy odor. After 4-5 brews, the soup is pale and still cloudy.
The tea flavor of Jinhuacha is more palatable and has a smooth and smooth taste. It has unique sweet fragrance of golden flower, bright red brown color, no soup, and resistant foam. After dozens of bubbles, the taste is not reduced, and the color is not bad. After brewing, the leaf bottom is relatively complete and has a certain degree of elasticity.
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