Tea polyphenols is a general term for polyphenols in tea, and it is one of the main components that form the color and fragrance of tea.
There are catechins in green tea, and theaflavins and thearubicins in black tea.
Tea polyphenols are easy to dissolve in hot water, which can make tea have antioxidant properties, enhance capillary activity, and inhibit atherosclerosis;
Theophylline is an important flavor substance in tea. For example, caffeine can excite the central nervous system, improve work efficiency, increase muscle strength, eliminate fatigue, diuresis and excretion, and stimulate gastric secretion. This is also an important substance that can increase appetite, relieve greasiness and promote digestion by drinking tea;
Tea contains a variety of vitamins, but the content is not much, so hope to supplement vitamins by drinking tea is limited.
What are the misunderstandings?
If the tea is brewed too thickly, too much caffeine will be dissolved, which can easily cause insomnia, anxiety, tachycardia, arrhythmia, etc.;
Tea is brewed with boiling water. Many people can't wait for the temperature of the tea to drop. This will undoubtedly cause heat damage to the esophageal mucosa. If this continues, the risk of cancer will be very high;
Drunkenness is mainly caused by excessive alcohol semi-metabolite acetaldehyde. The only way to hangover is to improve liver metabolism, but tea has no hangover effect;
If tea is taken with certain medicines, it may produce some undesirable chemical reactions, which will affect the efficacy of the medicine and even endanger the health of the body.
Is black tea better or green tea better?
The production process of black tea and green tea is different. Green tea preserves the original appearance of tea, while black tea is specially fermented for tea.
Generally speaking, black tea and green tea are suitable for different people from the perspective of health preservation.
People with poor stomach and intestines are suitable to drink black tea, because black tea is less irritating after fermentation, while the unfermented green tea will stimulate and damage the gastric mucosa;
Since green tea retains the original appearance of tea, more active substances in it have the benefits of sterilization and anti-oxidation.
