Since the Han Dynasty, many ancient historical books and ancient medical books have recorded a lot of discussions about the medicinal value of tea and tea drinking and fitness. Such as refreshing the eyes, quenching thirst and curing dysentery, getting tired of sobering up and so on.

"Shennong's Materia Medica" said: "Tea tastes bitter, and drinking it makes people benefit four, less lying, light body, and bright eyes." ”

"Shennong Food Classic" also said: "Tea and tea for a long time, which is powerful and pleasing." ”

"Guangya" said: "Jingba picks tea to make cakes...... It sobers up and makes people sleepless." This "Jingba" refers to a true portrayal of the history of tea drinking in the Jingshan area.

Drinking tea is beneficial, but you can't overdo it, and the same goes for drinking tea. Drinking too much tea will lead to electrolyte disorders in the body, and even lead to abnormal cardiopulmonary function, therefore, there are folk sayings such as "not drinking strong tea", "not drinking tea on an empty stomach", "not drinking overnight tea".

On this day, Nong Tianyi became interested and asked his mother: "How to talk about the homology of tea and medicine?" ”

Wu Qing said: "Tea is not medicine either. It is said to be medicine because each tea has certain preventive, health care and therapeutic effects on human health. It is said that it is not a medicine because it is a drink that plays a thirst-quenching role in our daily lives. In my opinion, no matter what angle you look at tea, it is medicine. ”

Nong Tian nodded yes.

In ancient times, Shennong led the crowd to find a high mountain for all kinds of herbs, but when he saw that the mountains here were steep and the forests were all over the field, he thought that there must be a secret hidden medicine, and he couldn't help but be overjoyed. He first taught the people to "build wood as a house to avoid danger"; Following the people of the church, "erect wood as a ladder to help climb"; 400 kinds of good medicines were collected, and the "Shennong Materia Medica" was achieved, and in order to return to the Emperor of Heaven, he "set up a wood as an altar and flew across the crane". Therefore, tea was a medicine when it tasted herbs from Shennong, and it is still a medicine now.

From the perspective of the appearance of the human body alone, tea has the functions of skin care, weight loss, refreshment, and longevity; From the perspective of its effect on the human body, tea has the effects of stomach digestion, anti-inflammatory and sterilization, shengjin quenching thirst, lipid and blood pressure, diuretic and laxative, detoxification and eye-catching. In traditional Chinese medicine, tea is widely used in internal medicine, surgery, pediatrics, gynecology, dermatology, otolaryngology and other fields.

The medicinal use of tea is more often manifested in the cooperation and interaction between tea and diet. In the "Lü's Spring and Autumn Period", the "Su Wen • Organ Law Treatise" proposed: "The five grains are for nourishment, the five fruits are for help, the five animals are for the benefit, the five vegetables are for the filling, and the smell is combined to serve it, so as to replenish lean qi". This fully illustrates the homology of medicine and food, and the interaction between medicine and food.

Therefore, the organic combination of tea and food supplement can not only increase appetite, relieve hunger, but also prevent and treat certain diseases and enhance human health. Therefore, tea is an indispensable necessity in the world of human health.

Nong Tianyi asked again: "Mom, how can drinking tea be beneficial?" ”

Wu Qing replied seriously: "If you drink different teas in different seasons, you will receive different effects. Generally speaking, flower tea is drunk in spring, green tea is drunk in summer, green tea is drunk in autumn, and black tea is drunk in winter. ”

Spring is warm, summer is hot, autumn is cool, winter is cold, and the four seasons are distinct. In spring, the spring breeze recovers, yang energy grows, and brings vitality to all things, but at this time, people generally feel sleepy and weak, which is manifested as spring sleepiness.

Wu Qing went on to explain: "People drink flower tea, which can relieve the discomfort caused by spring sleepiness. Flower tea is sweet and cool and fragrant and spicy, which is conducive to dissipating the winter cold and evil accumulated in the human body, promoting the growth of yang energy in the body, making people feel refreshed and refreshing, and can make spring sleepiness disappear. ”

Nong Tianyi smiled and said, "The flower tea is sweet. ”

Flower tea is a treasure in tea that integrates the beauty of tea taste and the fragrance of flowers. "Flowers lead to tea fragrance, complement each other", it is the use of the principle of roasted green hair tea and other tea hair tea and the fragrance characteristics of flowers, tea and flowers are mixed and made, with jasmine tea is the most famous. This is because the jasmine aroma is delicate, and the tea is rich and refreshing, rich and pleasant.

Wu Qing said: "The summer is hot, the sun is like fire, people are in it, sweating like rain, people's physical exertion is large, and the spirit is not high, so it is appropriate to taste green tea at this time." Because green tea is an unfermented tea, it is cold and cold, which can clear away heat, and can best go to fire, quench thirst, and eliminate food and phlegm. ”

Nong Tianyi has his own opinion on tea: "After brewing, the water color is clear, the aroma is quiet, the taste is fresh, and it is drunk daily in summer, clearing heat and relieving heat, strengthening the body and benefiting the body." ”

Wu Qing nodded, she took a sip of tea and said: "In autumn, the sky is high and the clouds are light, the golden wind is bleak, the flowers and trees are falling, the climate is dry, the mouth is dry, the lips are dry, Chinese medicine calls it autumn dryness, and it is appropriate to drink green tea at this time." ”

Green tea, a semi-fermented tea, is between green and black tea. The color is green and brown, after brewing, you can see that the middle of the leaf is blue, the leaf edge is red, known as the "green leaf border", it has the fragrance of green tea and natural floral fragrance, and the mellow taste of black tea, not cold or hot, moderate warmth, has the effect of moisturizing, moisturizing the throat, generating Jin, and clearing the heat accumulated in the body. Therefore, green tea can remove residual heat and restore the yang energy of the liquid liquid.

Wu Qing said in a syllabic manner: "In winter, the sky is cold and the ground is freezing, everything is dormant, the cold and evil attack people, the physiological function of the human body is reduced, and the yang energy is gradually weakened, so it is suitable to drink black tea." ”

She also explained, Chinese medicine believes: "In the cold winter, all things are closed, and the physiological activities of the human body are in a state of inhibition. The way of health preservation is to keep warm from the cold. ”

Nong Tianyi naturally cared about yellow tea, so he asked, "What about yellow tea?" ”

Wu Qing opened his mind and said slowly: "Yellow tea is suitable for spring, summer and autumn. Yellow tea was produced late, and began to occupy a small market share, and for a long time, through barter trade, tea and horse trading, yellow tea has a certain market at home and abroad. ”

In the eighteenth and nineteenth centuries, the Mongols (Mongolian) even used yellow tea as physical currency, dividing what they called yellow tea bricks into 60 portions, each worth of which was called one yellow tea. Half tea is half of the tea brick, which is equal to 30 yellow teas. Of course, everyone just uses the tea brick as a deposit, and the tea brick itself is not so divided.

Therefore, the main commodity in Mongolia is also priced in tea. In 1870, at the old Kulun market, near the Tula Hotel in the center of Ulaanbaatar today, the front half of a sheep was worth two and a half to four yellow teas. The back half of the body is worth four to six yellow teas. In 1870, a pound of beef was worth 2 yellow teas.

Nong Tian smiled and said, "I like to drink warm spring tea. ”

Wu Qing patiently explained: "The picking of spring tea is divided into early spring and late spring. Early spring tea is mostly collected in front of the society, before the rain and before the Ming Dynasty, and the tea at this time is basically based on green tea, with fresh buds and leaves, excellent taste and vision. At this time, the tea is only buds and leaves, not fully extended, it is the time when the buds are ready to be released, and the grade and quality of the tea are mostly high. ”

Nong Tianyi said: "Spring tea is delicious. ”

As the seasons change, the buds and leaves gradually stretch, making it suitable for making various types of tea. Good tea mostly comes from spring, but different seasons have different feelings, and different types of tea have different tastes.

At this time, Wu Qing talked about the importance of the timing of spring tea picking: "The season of tea picking is very particular, and there are strict requirements for what tea, what season, and what time of day. ”

Every year when spring arrives, everyone always looks forward to tasting the endless enjoyment brought by spring tea early.