Health-preserving efficacy of green tea: polyphenols such as catechins are recognized as key components in green tea, which have many health-care functions, including preventing cancer, improving cardiovascular health, losing weight and resisting ionizing radiation. In addition, green tea is the tea with the most kinds of vitamins and the richest content. Compared with other teas, green tea has a better anticancer effect. Many studies have shown that green tea can reduce the cancer risk of breast, prostate, lung, mouth, bladder, colon, stomach, pancreas and other parts. From the perspective of traditional Chinese medicine, green tea is slightly cold, which helps to reduce fire. People with cold stomach should drink less, people with hot and dry constitution who are easy to get angry and people with strong constitution should drink.
② White tea and yellow tea belong to light fermented tea in semi-fermented tea. White tea is a light fermentation accompanied by enzymatic oxidation in the withering process, while yellow tea is a series of chemical processes such as polyphenol oxidation and protein hydrolysis under the repeated moist heat. White tea dry tea is grayish green and white, and tea soup is light apricot yellow; Yellow tea leaves are yellow and soup is yellow.
Health care function of white tea and yellow tea: The chemical composition of white tea is generally close to that of green tea. According to some related literature reports, compared with other teas, white tea has better antibacterial effect. In addition, white tea also has a good anti-radiation effect. In the United States and Europe, white tea extract is used in the development of facial skin care products. White tea is cool and can reduce fire and dryness. There is relatively little research on the health care function of yellow tea. Compared with the coolness of green tea and the warmth of black tea, the taste characteristics of yellow tea are between the two, which is almost suitable for ordinary people.
③ Green tea is semi-fermented tea, that is, oolong tea. The fermentation of oolong tea is the most delicate, and both enzymes and heat participate in the processing, which constitutes a unique aroma and taste. There are many varieties of oolong tea, and the total amount of aroma substances is higher than other teas. The color of green tea is bluish-brown, and the color of soup is mainly yellow, supplemented by orange or orange-red.
Health effects of green tea: Besides catechins, there are tea polysaccharides, tea saponin and so on. Oolong tea is very common in green tea and black tea, but it also contains some special functional components. For example, some oolong tea varieties are rich in methylated catechins, which have anti-allergic, anti-inflammatory, anti-oxidation, liver cell protection and blood pressure lowering effects. According to some related literature reports, compared with other teas, oolong tea has a better weight loss effect. From the point of view of traditional Chinese medicine, oolong tea is flat and can clear away accumulated heat in the body, which is especially suitable for drinking in autumn and can relieve autumn dryness.
4 Black tea is also semi-fermented tea, also called post-fermented tea! In the concept of Pu 'er tea, "post-fermentation" is an extended name. In essence, post-fermentation refers to the fermentation after dry tea is made. There are many kinds of post-fermented tea, all of which are fermented by stacking, and the unique quality of tea is formed by the direct action of microorganisms on tea. Pu 'er ripe tea is a kind of black tea, which has a rich and mellow taste and is obviously different from other black teas. Black tea dry tea is dark brown, and the soup color depends on the ratio of theaflavins and thearubigins theabrownins, ranging from orange yellow to dark red. For example, when catechin is converted into theaflavin thearubigins by oxidative polymerization, the soup will turn red, which is one of the reasons why the taste becomes mellow.
Health care function of black tea: Pu 'er tea and Fuzhuan tea are representatives of different types of black tea in China, and their active components are different, but they all have lipid-lowering effects. At present, studies show that Pu 'er tea has health functions such as lowering blood sugar, lowering blood lipid and resisting virus, and the lipid-lowering effect may be related to statins. Fuzhuan tea also has a good effect of reducing fat and relieving boredom, and has a strong effect of reducing fat and losing weight. There are many kinds of minerals in black tea, many of which are higher than other teas. Black tea is warm, which helps to keep out the cold and is suitable for people with deficiency and cold constitution.
⑤ Black tea is a fully fermented tea, and it is the most fully enzymatic oxidation of polyphenols. Tea soup tastes mellow and has a unique floral or honey fragrance, and "muddy after cooling" is a good performance of tea soup concentration. The "geraniol" of Qimen black tea and the "strong aroma" of Yunnan Daye black tea are the special qualities of high-quality black tea. Black tea dry tea is reddish brown in color and the soup is red and bright.
Health care function of black tea: theaflavins are the most important functional components in black tea. A large number of medical studies show that drinking black tea can help regulate the contents of low-density lipoprotein and high-density lipoprotein in human arteries, thus reducing the probability of cardiovascular diseases. Besides, theaflavins can also resist oxidation and cancer, and prevent chronic inflammation and obesity. According to the existing literature, compared with other teas, general black tea is more effective in preventing cardiovascular diseases. From the perspective of traditional Chinese medicine, black tea is warm and has the effect of warming the stomach. People with deficiency-cold constitution and the elderly should drink warm black tea.
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