After modern scientific separation and identification, tea contains more than 450 organic chemical components and more than 40 inorganic mineral elements. Organic chemical components and inorganic mineral elements in tea contain many nutrients and medicinal components. Organic chemical components mainly include tea polyphenols, plant alkaloids, protein, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes and pigments. Basic components of tea 1. Catechin: commonly known as tea tannin, is a unique component of tea, with 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. Functions of basic components of tea 1. Catechin: commonly known as tea tannin, it is a unique component of tea and has 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 tea. ②B vitamins and vitamin C: They are water-soluble and can be obtained from drinking tea. 5. Other functional components: ① Flavonoids and alcohols can strengthen the microvascular wall and eliminate 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 ancients in China once thought that tea has ten virtues: dispersing depressed qi, expelling sleeping qi, nourishing vitality, eliminating evil spirits, benefiting human heart, respecting god, tasting taste, maintaining health, cultivating monasticism and aspiring to Kaya. In the Tang Dynasty, Lu Tong's Seven Bowls of Tea Songs also gave a very vivid description of tea: "One bowl moistens the throat, two bowls are lonely and boring, and three bowls are boring, but there are only five thousand volumes of words. Four bowls of sweat, life is not smooth, scattered to the pores. Five bowls of bones and muscles are clear, and six bowls are immortal. I can't eat seven bowls, but I feel the wind blowing under my arm. " Twenty-three effects of tea (1) Sleep less (2) Calm the nerves (3) Improve eyesight (4) Clear the brain (5) Quench thirst and produce fluid (6) Clear away heat (7) Relieve summer heat (8) Detoxification (9) Promote digestion (10) sober up (10) Relaxation (15), dysentery (16), phlegm (17), expelling wind to relieve exterior syndrome (18), healthy teeth (19), heartache (20), sores and fistula (20).