3 Tips of drinking tea

The knowledge of tea is broad and profound. How much do you know about drinking tea?
1. How much tea should a normal person drink a day?

The amount of drinking tea depends on factors such as tea drinking habits, age, health status, living environment, customs and other factors. Generally healthy adults, who usually have the habit of drinking tea, drink about 12 grams of tea a day, brewing in 3-4 times is appropriate. For people who have a lot of manual labor, consume a lot, and eat a lot, especially those with high temperature and exposure to toxic substances, it is also appropriate to drink about 20 grams of tea a day.

People who have more greasy food and a large amount of tobacco and alcohol can also increase the amount of tea appropriately. Pregnant women and children, neurasthenia, tachycardia, the amount of tea drinking should be appropriately reduced.

2. The chemical composition of tea and its health care benefit on the human body.

The chemical composition of tea is composed of 3.5-7.0% inorganic substances and 93-96.5% organic substances. There are about 27 kinds of inorganic mineral elements in tea, including phosphorus, potassium, sulfur, magnesium, manganese, fluorine, aluminum, calcium, sodium, iron, copper, zinc, selenium and so on. The organic compounds of tea are mainly proteins, lipids, carbohydrates, amino acids, alkaloids, tea polyphenols, organic acids, pigments, aroma components, vitamins, saponins, sterols, etc.

Tea leaves contain 20-30% leaf protein, but only about 3.5% can be dissolved in tea soup. Tea contains 1.5-4% of free amino acids, more than 20 kinds, most of which are essential amino acids. Tea contains 25-30% carbohydrates, but only 3-4% can be dissolved in tea soup. Tea contains 4-5% lipid, which is also necessary for the human body.

3. It is better to brew a cup of tea several times.

Different types of tea have different degrees of resistance to foaming. In people’s daily life, there is often such an experience: very delicate high-grade tea is not resistant to foaming. Generally, brewing twice will not taste like tea.

Common red and green tea can often be brewed 3 to 4 times. The degree of bubble resistance of tea is certainly related to the tenderness of drinking tea. But more importantly, it depends on the integrity of the tea after processing. The finer and finer the processing, the easier it is to brew the tea juice. The thicker and older the tea leaves, the slower the tea juice is brewed.

No matter what kind of tea, the amount of leaching in the first brewing can account for more than 50% of the total solubles. The second brewing of ordinary tea leaves is generally about 30%, the third is about 10%, and the fourth is only 1 ─3%.

From a nutritional point of view, 80% of the vitamin C and amino acids in tea are leached after the first brew, and more than 95% have been leached after the second brew. The other active ingredients such as tea polyphenols and caffeine are also the largest in the first leaching amount, and after three brewings, the full leaching is basically achieved.

It can be seen from this that in general red, green and flower teas, the number of brewing times is usually three degrees. Oolong tea can be brewed several times because of the large amount of tea poured during brewing; tea bags made from red crushed tea as raw materials are usually suitable for one-time brewing due to their ease of leaching.


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