Tea is healthier. Green tea does not ferment (fermentation degree is zero), Longjing tea, Biluochun yellow tea emblem fermented tea (fermentation degree is 10-20m), Bai Mudan, Baihao Yinzhen, Anji Bai Rong white tea micro-fermented tea (fermentation degree is 20-30m), Junshan Yinzhen green tea semi-fermented tea (fermentation degree is 30-60m), Tieguanyin and Wenshan Baozhong tea. Oolong tea with frozen top is fully fermented (fermentation degree is 80-90m) Qimen black tea, litchi black tea is Liubao tea with post-fermentation (fermentation degree 100m) of black tea, and Pu 'er tea 1. Basic components of tea 1. Catechin, commonly known as tea tannin, is a unique component of tea, which has a bitter, astringent and astringent taste. 2. Caffeine: with bitter taste, it is an important component that constitutes the taste of tea soup. 3. Minerals: Tea is rich in potassium, calcium, magnesium and manganese 1 1 minerals. Second, the role of the basic components of tea 1, catechins: commonly known as tea tannin, is a unique component of tea, with a bitter, astringent and astringent taste. It can be combined with caffeine in tea soup to reduce the physiological effect of caffeine on human body. Has antioxidant, antimutagenic, antitumor, blood cholesterol and low-density ester protein content reducing, blood pressure rising inhibiting, platelet aggregation inhibiting, antibacterial and antiallergic effects. 2. Caffeine: with bitter taste, it is an important component that constitutes the taste of tea soup. In black tea soup, it combines with polyphenols to form a complex; Emulsifying phenomenon will be formed when the tea soup is cold. Tea-specific catechins and their oxidative condensation products can slow down and maintain the excitement of decaffeination, so drinking tea can keep people awake and have more endurance. 3. Minerals: Tea is rich in potassium, calcium, magnesium and manganese 1 1 minerals. Tea soup is an alkaline food with many cations and few anions. Can help body fluids maintain alkalinity and keep healthy. ① Potassium: Promote the elimination of blood sodium. High blood sodium content is one of the causes of hypertension, and drinking more tea can prevent hypertension. ② Fluorine: It can prevent tooth decay. ③ Manganese: It has antioxidant and anti-aging effects, enhances immune function and contributes to the utilization of calcium. Insoluble in hot water, it can be ground into tea powder to eat. 4. Vitamins: 1 carotenoids: They can be converted into vitamins in the human body, but they can only be supplemented by drinking tea. ②B vitamins and vitamin C: They are water-soluble and can be obtained from drinking tea. 5. Other effective ingredients: ① Flavonoids and alcohols have the functions of strengthening the microvascular wall and eliminating halitosis. ② Saponins have anti-cancer and anti-inflammatory effects. (3) Aminobutyric acid (GABA) is produced by forcing tea leaves to breathe anaerobically in the process of making tea, and it is said that gaba-tea can prevent hypertension. The physiological and pharmacological effects of tea ingredients on human body are varied, which can be summarized as: 1. Excitement: Caffeine in tea can excite the central nervous system, help people cheer up, improve thinking, eliminate fatigue and improve work efficiency. 2, diuretic effect: caffeine and theophylline in tea have diuretic effect, used to treat edema and water stagnation. Acute icteric hepatitis can be treated by detoxification and diuresis with black tea syrup. 3. Cardiotonic and antispasmodic effects: Caffeine has the effects of cardiotonic, antispasmodic and relaxing smooth muscle, can relieve bronchospasm and promote blood circulation, and is a good auxiliary drug for treating bronchial asthma, relieving cough and resolving phlegm, and myocardial infarction. 4, inhibit arteriosclerosis: tea polyphenols and vitamin C in tea have the effect of promoting blood circulation and removing blood stasis to prevent arteriosclerosis. Therefore, among people who often drink tea, the incidence of hypertension and coronary heart disease is low. 5. Antibacterial and bacteriostatic effects: Tea polyphenols and tannic acid in tea act on bacteria, which can solidify the protein of bacteria and kill them. Can be used for treating intestinal diseases such as cholera, typhoid fever, dysentery and enteritis. The skin is swollen and painful, festering and purulent, and the skin is broken by trauma. Washing the affected area with strong tea has anti-inflammatory and bactericidal effects. Oral inflammation, ulceration, sore throat, treated with tea, also has a certain effect. 6. Weight loss: Caffeine, inositol, folic acid, pantothenic acid and aromatic substances in tea can regulate fat metabolism, especially oolong tea has a good decomposition effect on protein and fat. Tea polyphenols and vitamin C can lower cholesterol and blood lipids, so drinking tea can reduce weight. 7. Anti-caries effect: Tea contains fluorine, and fluoride ions have great affinity with calcium in teeth, which can become a kind of "fluorapatite" that is difficult to dissolve in acid, just like adding a protective layer to teeth, which improves the ability of teeth to prevent acid and caries. 8. Inhibition of cancer cells: It is reported that flavonoids in tea have different anti-cancer effects in vitro, among which vitexin, morin and catechin have stronger effects. According to reports, edible natural flowers and fruits contain a variety of plant essences and bioactive substances, and each flower or fruit has different nutritional, health care and medicinal effects.