The components in tea include polyphenols, catechins, tannins, caffeine, theophylline and phosphorus. Among them, polyphenols, catechins, caffeine and so on have been confirmed by many scientific studies, which have the effects of losing weight, reducing blood fat and preventing cardiovascular diseases. Nutritionist You Weiming said that according to a human experiment of polyphenols and catechins, overweight and obese subjects drank a bottle of high polyphenols and catechins every day, and after 12 weeks, they found an average reduction of 1.6 kg. Mainly catechins can * * sympathetic nerve, promote human body's heat metabolism consumption and fat oxidative decomposition, and may also inhibit appetite.
Green tea and yellow tea are suitable for cold soaking without fermentation.
Which tea varieties are suitable for cold soaking? There are many kinds of tea in Taiwan Province Province, which are generally divided into non-fermented tea (green tea and yellow tea), partially fermented tea (white tea, packaged tea, alpine tea, frozen top oolong tea, Tieguanyin tea and Bai Hao oolong tea) and completely fermented tea (black tea, black tea and Pu 'er tea). In terms of characteristics, completely fermented tea is not suitable for cold soaking.
If you want to extract the effective components from tea, it depends on temperature, time, tea varieties and usage ratio. Fermented tea is suitable for hot soaking for a short time, and sweet tea flavor, tea polyphenols and catechins can be obtained in a short time, while unfermented tea is suitable for cold soaking for a long time, and soaking for 12 hour can obtain sweet tea flavor, tea polyphenols and catechins.