Friday, June 26, 2020

Learn more about green tea in an article

Characteristics, efficacy and taboos of green tea

Green tea is a kind of non-fermented tea. Its quality characteristics are leaf color, yellow-green soup color, diverse appearance, delicious and refreshing taste, high flavor green color. Green tea is the most produced tea in my country.

1. Green tea production process

There are four kinds of green tea production process, according to the difference between the killing method and the final drying method, they are: fried green tea, roasted green tea, steamed green tea, and dried green tea.

(1) Fried green tea

Green tea made by pan frying is called fried green tea. And because of the different forces received in the drying process, there are long fried green, round fried green, flat fried green and special fried green.

①Long fried green's quality requirements: tightly-knitted shape, bright green color, fresh aroma, bright green soup, strong flavor, bright and bright green leaves. Due to the different ecological conditions of the tea trees in different places and the different cooking techniques, various long-fried green teas have their own regional quality characteristics in addition to the general characteristics of fried green tea.

②Yuanchaoqing its quality requirements: the particles are round and tight. Yuanchaoqing is produced in Zhejiang, Anhui and other places. It is required that the particles are round and heavy, and the color is dark green and oily; the aroma is strong and the soup is bright green and bright; the leaf bottom is even and bright. Due to the different origin, the quality is not the same.

③ The quality requirements of flat fried green: flat and smooth. Due to different manufacturing methods, quality characteristics are also different.

④Special stir-fried green It is made in the manufacturing process, although it is mainly fried, but because the raw materials picked are delicate, in order to keep the buds and leaves intact, in the end, when the finished tea is quickly dried, it is made by drying. Famous teas include Dongting Biluochun, Lushan Yunwu, and Nanjing Yuhua tea.

(2) Roasted green tea

It is green tea made by baking and drying. In addition to part of the roasted and famous green tea for consumers to drink directly, most of the roasted green tea is mainly used after refining, and it is used as a tea blank for scented tea.

①The quality characteristics of general roasted green tea: the shape of the rope is tight and the color is dark green and moist. After brewing, the aroma is fresh, the taste is fresh, the soup is clear and the leaves are bright green.

②Quality characteristics of refined roasted green tea: the rope is tight and straight, flat and even, and the color is dark green and oily. After brewing, the aroma is more mellow, and the color of the soup and the leaf bottom are yellow. After the refined tea is processed with flowers, its appearance is basically the same as that of refined tea. However, its internal quality, especially the aroma, has undergone major changes. The aroma type varies according to the variety of flowers. They all have obvious floral aroma, fresh aroma and high purity. In addition, the taste changed from fresh to thick, the astringency was reduced and the bitterness was slightly increased; dry tea, tea soup, and leaf bottom were slightly yellow.

(3) Steamed green tea

It is made with high-temperature steam to kill the green, which is a process of making tea in ancient my country. It was spread to Japan in the Tang Dynasty, and it has been used to date, such as Japanese jade dew tea, jade green tea, etc. are all made by steam killing. Since the Ming dynasty, my country has switched to pan-fry to kill greens, rarely steamed greens. Compared with pan-fried, green tea made by steam has the style of "three greens": dark green tea, light green tea, and green tea leaves. But the aroma is more stuffy and the astringency is heavier.

(4) Green tea

It is produced by killing fresh green leaves, twisting them, and then drying them in the sun. It is mainly produced in central and southwestern regions. Its tea trees are of arbor type and the tea leaves are old, and they are mainly used as raw materials for making black tea.

2. The efficacy of green tea

(1) Help to delay aging. Tea polyphenols have strong antioxidant and physiological activities and are scavengers of free radicals in the human body.

(2) Helps to suppress cardiovascular diseases. Tea polyphenols play an important role in human fat metabolism.

(3) Helps prevent and fight cancer. Tea polyphenols can block the synthesis of various carcinogens such as ammonium nitrite in the body, and have the effect of directly killing cancer cells and improving the body's immunity. According to relevant information, tea polyphenols (mainly catechins) in tea are beneficial to the prevention and adjuvant treatment of various cancers such as gastric cancer and intestinal cancer.

(4) Help prevent and treat radiation injury. Tea polyphenols and their oxidation products have the ability to absorb the toxic effects of the radioactive materials strontium 90 and cobalt 60.

(5) Helps to suppress and resist viral bacteria. Tea polyphenols have a strong astringent effect, have obvious inhibitory and killing effects on pathogens and viruses, and have obvious effects on anti-inflammatory and anti-diarrhea.

(6) Contribute to beauty skin care. Tea polyphenols are water-soluble substances. Washing the face with it can remove the greasy face, converge pores, disinfect, sterilize, resist skin aging, reduce the damage of skin caused by ultraviolet radiation in sunlight.

(7) Helps to wake up and refresh. The caffeine in the tea can stimulate the central nervous system of the human body, enhance the excitement process of the cerebral cortex, and play a refreshing and thoughtful effect.

(8) Helps diuretic and relieve fatigue. The caffeine in the tea can stimulate the kidneys, prompt urine to be excreted quickly, improve the kidney's filtration rate, and reduce the residence time of harmful substances in the kidneys. Caffeine can also eliminate excess lactic acid in urine, which helps the body eliminate fatigue as soon as possible.

(9) Helps reduce fat and aid digestion.

(10) Helps to protect teeth and eyesight.

3. Taboo of green tea

(1) Don't drink the first tea: Because the tea leaves are contaminated by pesticides and other harmful substances during the cultivation and processing, there is always a certain residue on the surface of the tea leaves. Therefore, the first tea has a washing effect and should not be discarded.

(2) Drinking tea on an empty stomach: Drinking tea on an empty stomach can dilute gastric juice, reduce digestive function, and increase the absorption rate of water, which causes a large amount of undesirable components in the tea to enter the bloodstream, causing dizziness, palpitation, weakness in limb movements and other symptoms.

(3) I like to drink new tea: Because the new tea has a short storage time and contains more unoxidized polyphenols, aldehydes and alcohols, it has a strong stimulating effect on the human gastrointestinal mucosa and is likely to induce stomach diseases. Therefore, it is better to drink less new tea. New tea stored for less than half a month should be avoided.

(4) People with cold stomachs should not drink too much, too much will cause gastrointestinal discomfort. People with neurasthenia and insomnia should not drink tea before going to bed. Women who are breastfeeding should also drink less tea, because tea has an astringent effect on breast milk.

(5) Avoid taking green tea to take medicine and avoid drinking overnight tea. The tannic acid in green tea will combine with many drugs to produce a precipitate, hinder absorption, and affect the efficacy of the drug. As the saying goes: tea can detoxify. Overnight tea time is too long, vitamins have been lost, and the nutrients in the tea will become nutrients for bacteria and mold reproduction.

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