Spring tea has farm residues? Should I have tea before drinking? And the spring tea on the tip of your tongue.

Original title: Spring tea has agricultural residues? Should I have tea before drinking? Also you a tongue tip on the "spring tea"
drink tea is equal to "poison"?
before and after Qingming, but also to the spring tea market season, a tea about the "should scene" article also brush the circle of friends. The article points out that "spring tea contains excessive pesticides and is poisoned as soon as it is drunk." And summer and autumn tea is even more terrible, even tea farmers themselves do not drink. "Does drinking tea really mean taking poison"? Can you drink tea now? With this question, the reporter interviewed the relevant experts.
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myth: spring tea contains excessive pesticides
truth: affected by pests and diseases small basically do not use drugs
" spring tea pesticide residues, said many times, but this time of year will still be asked. Chen Zongxuan, a member of the Tea Research Institute of the Chinese Academy of Agricultural Sciences, told Science and Technology Daily that spring tea generally refers to tea made from the first round of budding bud leaves of tea trees after winter.
" Many tea areas in China, especially the famous green tea area, spring tea production due to low temperature, affected by pests and diseases is very small, so basically do not use medicine. "Tea tree's main pests such as tea small green leaf, tea ruler and so on in mid-to-late June to September, the incidence of higher incidence, while tea tree common diseases such as tea wheel spot disease, tea cloud leaf disease, tea anthrax will appear in the wet and rainy season, because these diseases have little impact on tea production, tea farmers will not use pesticides.
Chen Zongxuan said, to the current market price is relatively high before the Ming tea (tea picked before the Qingming Festival) as an example, in addition to good taste, high nutritional content, but also less affected by pests and diseases, pesticide pollution, especially early spring tea, but also the best quality of green tea in a year.
Misunderstanding: Summer and autumn tea farmers serious
truth: pesticide residues do not equal toxic
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Chen Zongxuan told reporters, with the temperature rise, abundant rainfall, tea pests and diseases more concentrated, will be more concentrated, when it happens to be some areas of summer and autumn tea picking season, for this reason, it can be said that summer and autumn tea relative to the use of pesticides in spring tea.
, that is, the use of drugs, most tea plantations use pesticide types and quantities are also in accordance with national standards. China's "food safety national standard food maximum pesticide residue limit" on the pesticide residue of tea has strict regulations. The 2016 edition limit standard sets a limit of 48 pesticides in tea, 20 more than in the 2014 edition, and some pesticide limits have become more stringent. For example, a pesticide limit called "Dovey" has been reduced from 3 milligrams per kilogram in the 2014 edition to 0.2 milligrams per kilogram in the 2016 edition.
" use of pesticides in tea plantations is a normal agricultural measure, the problem is the variety of pesticides, dosages and safety intervals, as long as the tea picked in accordance with the provisions, processed tea products are safe. Chen Zongxuan said.
According to the introduction, as early as the 1960s and 1970s, China's tea production on the complete suspension of high toxic high residual pesticides, the use of low toxicity and low residual pesticides;
"We only drink tea soup and don't eat tea, so it is recommended to use low water solubility pesticides in the tea garden, that is, hope that these pesticides can kill the harmful organisms in the tea garden, even if the tea leaves a small amount of pesticides, but they will remain in the tea making process without entering the tea soup, so it is absolutely safe for drinkers." Chen
said the state's regulation of the agricultural residues of tea has never been lax, and in fact it is safer than ever. Pesticide residues are not toxic, only higher-than-standard residues will be health risks, as long as the amount of residues within the limit, is safe.
Myth: Tea washing can wash away agricultural residues
Truth: only wash off surface dirt and nutrients
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reporters note that many people in life have the habit of washing tea before tea, which is not lack of "for safety reasons": First, tea has pesticides and heavy metal residues;
In this regard, Zhejiang University Tea Research Institute Deputy Director, the national tea industry technology system post scientist, the national level tea assessor Professor Yu Shuying told science and technology daily reporters, from the common tea washing methods, people do not wash tea like washing clothes to rub, in fact, is to use hot water tea again, in the process even if you can remove pollutants can only remove the contaminants on the surface of tea. But for this reason, some of the nutrients of tea will be washed away, making the taste greatly reduced.
According to her, tea in the process of making finished tea from fresh leaves, almost all have to go through a kneading or squid shaped work, in the process, the tea leaves in the protein, amino acids, polyphenols and other nutrients will be with the juice of tea spillage, tea After drying processing, these nutrients will be in the crystalline form attached to the surface of the tea strip, most of these substances are water-soluble substances, once in contact with hot water, in just a few seconds will be a large number of dissolved in water, that is, just a few seconds of tea washing process has washed away a lot of tea essence.
" in fact, tea mostly from the mountains and rain-rich areas, tea picking period, rainy days, fresh leaves have the role of flushing. In particular, tea produced in areas with good ecological environment, or tea produced by large-brand tea factories, is more secure in quality and does not require tea washing before drinking. "
you must not know that only
green tea has spring tea?
NO! All teas have spring tea
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the types of tea by season divided into spring tea, summer tea, autumn tea. Many people think that spring tea only has green tea, but it is not. "China to produce green tea-based, green tea as the most, green tea spring tea quality is significantly better than summer and autumn tea, this may be the reason why we think that spring tea only green tea. In fact, other teas will be picked and made during this time period. Yu Shuying told reporters.
generally speaking, spring tea refers to tea made from the bud leaves that first sprouted from the tea tree after winter. Spring tea, in addition to the West Lake Longjing, Dongting Biluchun, Huangshan Maofeng, Lushan cloud and other well-known green tea before the beginning of May of that year, Anxi Tieguanyin, Wuyiyan tea and other picking time between the end of April to May, Yunnan Banzhang region Pu'er tea in mid-to-late March each year began to pick, so spring tea is not only green tea, "all tea has spring tea." "
fresher the tea, the better?"
NO! Spring tea should be placed for a period of time to drink
We often hear the "tea expensive new" statement, is not the fresher the tea, the better? That is not the case, she said. Freshly picked spring tea is too fresh, non-oxidized polyphenols and aldehyde content is more, on the gastrointestinal mucosa has a strong stimulating effect, easy to let drinkers have gastrointestinal discomfort. In addition, the new tea caffeine, active alkaloids and a variety of aromatic content is also high, easy to make the nervous system excited, drinkers such as drinking new tea excessive, more prone to the production of limb weakness, cold sweating and insomnia and other "tea drunk" phenomenon, nervous decline, cardiovascular disease patients should be highly vigilant. Therefore, spring tea bought back the best place for a week to half a month, waiting for tea polyphenols and other moderate conversion, the stimulation of the gastrointestinal reduction after drinking, this time the taste of tea will be more mellow, back to ganache will be better, more stomach.
tea should be kept in the refrigerator?
NO! Some room temperature storage taste better
the four major factors affecting the preservation of tea storage are temperature, humidity, oxygen and light, so the ideal conditions for tea storage preservation are low temperature, low humidity, oxygenation and light avoidance. Yu Shuying said that the general tea products are packaged, tea purchase back, do not unseal, can be placed directly in the refrigerator refrigeration, if properly preserved, within two years basically with the new tea taste is not very different. And some tea, after a period of room temperature storage, the taste will be better, such as white tea, Pu'er tea, Wuyi rock tea, as long as the proper custody, Chen tea is equally fragrant, taste mellow.
addition, when the refrigerator stores tea, one must prevent the smell in the refrigerator from contaminating the tea leaves, and the other is that the water content of the tea leaves should be low, must be dry and sealed. Containers for storing tea must be clean and tasteless, not mixed with other foods, so as not to taste and damage the aroma of tea. After the tea is removed from the refrigerator, do not immediately unseal, wait for the tea temperature to rise to the same as the ambient temperature before opening the drink.
(Author Jiang Jing)