我想学会喝茶叶.请问应该买什么茶?怎么喝?

美肤茶

绿茶末适量，软骨素1克。

用法：先用沸水冲泡浓绿茶杯，然后将软骨素与茶水调和，经常饮用。

功效：美艳肌肤，使皮肤富有弹性。

护眉茶

隔夜茶适量，蜂蜜少许。

用法：隔夜茶中加入少许蜂蜜调匀，洗濯眉面。

功效：润眉。长期使用可使眉毛浓密，富有光泽。

驻颜茶

残茶水适量。

用法：用喝剩的残茶水洗脸，养成习惯。

功效：润泽肌肤，坚持一段时间即可显出功效。

灵芝茶

灵芝草10克，绿茶少许。

用法：灵芝草切薄片，用沸水冲泡，加绿茶饮用。

功效：补中益气，增强筋骨，保持青春。

慈禧珍珠茶

珍珠粉、茶叶。

用法：沸水冲泡茶叶，以茶汁送服珍珠粉。

功效：润肤、葆青春、美容颜。适用于开始衰老的皮肤。

3.养血美颜茶

功 效：养血滋阴，皮肤保健。

适应证：面色萎黄，皮肤干燥，体型枯瘦。

材料：青果二钱 桂圆肉二钱 杞子二钱 冰糖适量

制法：将前三味药（洗净）放入茶杯，加冰糖，用沸水冲泡，代茶饮用。

4.银杞护肤茶

功 效：美容颜，润肌。

适应证：面色萎黄，皮肤干燥，视物模糊。

材料：银耳三钱（浸泡） 杞子五钱 冰糖适量

制法：将银耳放入锅内，加水适量，煮熟，加入冰糖、杞子，煮沸即成。

5.润肌养颜茶

功 效：清热凉血，荣养肌肤。

适应证：皮肤粗糙衰老，瘙痒等。

材料：生地四钱 积雪草五钱 山楂五钱 片糖适量

制法：将上药共切碎捣研成粗末状，混匀，加水煎后略加片糖少许，代茶饮用。

还有绿茶，去油，排毒，降脂。味道也不错。

推荐：得雨活茶。那味，太棒啦，满口清香啊！！

当然花茶也不错，美容养颜，消脂减肥，去火清脾的很多。

推荐：荷叶，柠檬草

另外：立顿的纤扬茶不错

福建茶叶的介绍

俗话说：响水不开，开水不响。烧水的时候，水加热到一定的程度，就会在茶壶里“吹口哨”，而水烧开后，声音就消失了。下面这篇文章就来为您解开这个谜团。If you have ever peeked inside a kettle as it boils you might have noticed tiny bubbles appearing on the element and rising to the surface. These bubbles are caused because the heating element is causing the film of water surrounding it to reach the boiling point and turn into steam. Because steam is a gas and is less dense than water it will rise to the top of the kettle. Time for some quick revision in case anyone is wondering: Density is a measurement of the amount of space a certain amount of matter occupies. So if you were to measure the space taken up by a certain amount of liquid water and then turn it all into steam and see how much space the gas takes up, you would see that the steam takes up more room and is therefore less dense. OK, enough of that. OK, back to the kettle. So our bubbles of gaseous water (steam) are currently rising towards the surface of the water because of their lower density. But because the water is further away from the heating element is no where near boiling temperature (because they are further away from the element), the bubbles of steam get cooled down and return to liquid form. The process of the lower-density bubbles of gas suddenly becoming higher-density water again is what makes the noise. If you think about it, the liquid water takes up less room than it did when it was a bubble of gas as it is denser. So as it changes its state, water molecules surrounding the bubble will rush in to fill up the space that it used to occupy when it was less dense and took up a larger space. This is only on a very small scale but it is still very noisy. As the water gets heated more and more, the bubbles of gas get bigger and as they burst before they reach the surface, it makes more and more noise. Then suddenly, all will go calm and there will be no noise. This calm before the steam (ha ha) is because all the water has finally reached boiling temperature and the bubbles of gas can reach the surface of the liquid and escape into the air. This doesn't make as much noise as when all the bubbles were bursting. Of course, when all of the water starts boiling it gets noisy again as it is all being churned about as it happily bubbles away. Now, if you reboil water that has already been boiled or had been left standing it should in theory make less noise. For a bubble of gas to form it takes a bit of effort. Think of all that water that has to be pushed out of the way. once a bubble managed to form, it gets easy for other water molecules to get in on the act and turn into gas too. Water from the tap already has dissolved gas in it that can be used to seed bubbles. But if its already been boiled, a lot of the dissolved gas has gone. Less bubbles=less noise. This brings me on to what can happen in a microwave. You heat up some water and it doesn't look like it's boiling, then the second you touch it, the whole thing explodes out of the mug and burns you. This is due to superheating. This is the process of heating something above its boiling temperature without it actually boiling. Water boils at 100 °C if there is already a bubble of steam (or air) present. But in the absence of bubbles, water can be heated above 100 °C. A mug has very smooth sides (unlike a kettle or saucepan) so there is nowhere for little bubbles of air to get trapped and act as bubble seeds. Plus, the mug is cooler than the water inside, unlike when you heat water in a saucepan or kettle where the metal and heating elements gets hotter than the water. This means that you'll get small areas of superheating in a kettle of saucepan but the whole thing gets superheated in the microwave. All of this means the water in a mug being heated in a microwave is much more likely to superheat than in a kettle. Then when you disturb the water, the mixing leads to it all boiling really rapidly as it is so hot. WARNING: This is dangerous! Please don't try it at home! density: 密度 （北京外国语大学通讯员谢丽供稿 英语点津 Annabel 编辑）

《福建茶叶》杂志是由福建省科学技术协会主管，福建省茶叶学会主办，面向全国发行的一本正式刊物。本刊着重报道有关茶叶等经济作物的研究报告、试验简报、综合评述、经验交流、应用技术、科技简讯、信息研究及有关其他生物、绿色食品和环境保护等科技文章。