Green tea, also called unfermented tea. Tea is made from proper tea shoots through typical technological processes, such as enzyme fixation, rolling and drying. Its dry tea color, brewed tea soup and leaf bottom are mainly green, hence the name.
The characteristic of green tea is that it retains more natural substances in fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves and about 50% of chlorophyll, and the loss of vitamins is less, thus forming the characteristics of green tea, such as clear soup color, green leaves color and strong taste convergence. The most scientific research results show that the natural substances in green tea have special effects of anti-aging, anti-cancer, sterilization and anti-inflammation, which are beyond the reach of other teas.
2. How to make green tea?
Generally, green tea should not be brewed with boiling water at 100℃, but at 80℃-90℃ (the water should be cooled to the required temperature after boiling). The greener the tea leaves, the lower the water temperature will be, so that the tea soup will be bright and refreshing, and the less vitamin C will be damaged. At high temperature, the tea soup is dark in color, vitamin C is largely destroyed, and the taste is bitter (caffeine in tea is easy to leach out), which means that the tea is cooked.
For example, drinking Biluochun tea: first, inject 80-degree boiling water into the cup (because the tea leaves are tender, the tea leaves are easily boiled with boiling water, and vitamin C is lost more), and then put 3-5g of tea leaves into the cup after use. At this time, you can see the white fluff floating up and down, and then slowly falling, like "snowflakes flying"; After the buds sink into the cup, they slowly spread out. At this time, you can see many milky white blisters rolling like white waves and surging upward like fish spraying beads, which is called "white waves spraying beads"; At this time, the boiled water is injected again and overflows to the cup mouth, and the unfolded green leaves roll up and down with the boiled water, as if "Cui Yun floats" in the blue sky; After three or four minutes, the tea leaves are all stretched, and the jasper-like tea soup and the green leaves complement each other and set each other off, but it is like "spring dyeing the bottom of the sea"; After enjoying the wonderful changes of leaf buds in the cup, drinkers can sip slow food in bursts of fragrance. At that time, the flowers and fruits were fragrant, but it seemed to be in the Biluochun tea garden with a hundred miles of spring fragrance.
3. What are the benefits of drinking green tea?
Drinking green tea regularly can prevent cell gene mutation, inhibit the growth of malignant tumors, lower blood lipid and blood pressure, prevent cardiovascular diseases, prevent colds and dental caries, and eliminate bad breath. (1) Nutritional components of tea: minerals, protein, amino acids, sugars, esters, vitamins, etc.
(2) Efficacy of mineral elements in tea: 27 mineral elements such as phosphorus, potassium, sulfur, magnesium, manganese, molybdenum, calcium, zinc, fluorine and selenium have been found in tea trees. Most of these elements are beneficial to human body. For example, fluorine is beneficial to human teeth protection, and selenium can help people fight cancer.
(3) Efficacy of tea protein and amino acids: Amino acids are the basic components of protein in human cells. At present, 28 kinds of amino acids have been found in tea. Such as theanine, threonine, methionine and leucine. These amino acids have extremely important physiological functions in human body. For example, leucine can promote the regeneration of somatic cells in the army and accelerate wound healing. Threonine, lysine and histidine can promote human growth and development, promote the absorption of calcium and iron, so they can prevent and treat osteoporosis, vitamin D deficiency and anemia. Cystine can promote hair growth and prevent premature aging, methionine can correct fat metabolism and prevent arteriosclerosis, tryptophan plays an important role in nerve transmission in the brain, and theanine has the functions of strengthening the heart, stopping urine, dilating blood vessels and relaxing bronchi.
(4) Sugar, protein and lipid in tea: Sugar, protein and lipid are the three main nutrients to maintain a constant body temperature. Sugar in tea includes glucose, fructose, sucrose, maltose, starch and cellulose, of which only 4-5% is soluble in water. Therefore, tea is a low-calorie beverage, suitable for diabetics and patients who hate sugar. The content of protein in tea is 20-30%, of which about 3.5% albumin is soluble in water. In addition, tea also contains a small amount of fat.
(5) Efficacy of vitamins in tea: Tea is rich in vitamins. Such as vitamins c, b, e, a, k, etc. Among them, Class B includes b 1, b2, b3, b5, b6, B1,b 12, etc. Each gram of tea contains vitamin B 8- 15 mg, and vitamins C and B are soluble in water, which can be fully utilized by people. The vitamins contained in tea are beneficial to human health. Vitamin b 1 can prevent and treat beriberi and polyneuritis. B2 can treat keratitis and conjunctivitis, and vitamin A can moisten eyes and prevent dry eye and night terrors. Vitamin D can help the recovery of bone trauma, vitamin D deficiency rickets, vitamin C can improve resistance, and vitamin E can promote cell division and delay cell aging.
(6) Main medicinal components of tea: mainly theapurine, tea polyphenols, tea polysaccharides, etc.
(7) Pharmacological effects of theanine: The purines in tea mainly include caffeine, theanine and theobromine. Tea caffeine is a powerful central stimulant. Drinking tea can not only improve thinking ability and eliminate drowsiness, but also its exciting effect will not be accompanied by secondary depression or toxic effects on human body like other drugs such as alcohol and nicotine. In addition, caffeine also has the functions of strengthening the heart, helping digestion, detoxifying and diuresis.
(8) Pharmacological effects of tea polyphenols: The content of tea polyphenols is relatively high, accounting for about 20-35% of the dry weight of tea. Tea polyphenols are polyphenols with catechin as the main component, which have the functions of reducing blood fat and blood sugar, antioxidation, anti-aging, anti-radiation, sterilization, anti-inflammation, anti-cancer and anti-mutation.
(9) Pharmacological action of tea polysaccharide: Tea polysaccharide is a compound composed of candy gum and protein. The content of tea polysaccharide in tea is about 65438 0%, which has the functions of radiation protection, anticoagulant, antithrombotic and hypoglycemic, and can also enhance human immune function, lower blood pressure and reduce annoying heart rate.
(10) Efficacy of saponin in tea: The content of saponin in tea is about 0.07%, which has many functions such as disease resistance, cancer resistance and sterilization.