Drinking tea is one of the most splendid cultural traditions of the Chinese nation for five thousand years. Because tea contains a variety of antioxidant substances and antioxidant nutrients, which have a certain effect on eliminating free radicals, drinking tea also has anti-aging, health care and other functions. Tea contains a variety of vitamins and amino acids, so drinking tea also has certain functions of clearing oil and relieving greasiness, enhancing nerve excitement, and promoting digestion and diuresis.
The magical effects of tea on human health
Tea contains a unique free amino acid called theanine, which is the main component of tea's body fluids and sweetness. When Japanese scientists measured the effect of theanine on monoamine metabolism in various parts of the brain, they found that theanine can significantly promote the release of dopamine in the brain and increase the physiological activity of dopamine in the brain. Dopamine is a central neurotransmitter that activates brain nerve cells, and its physiological activity is closely related to people's emotional state. Dopamine treats depression and helps improve memory. A lack of dopamine can cause a person to lose the ability to control muscles. In severe cases, it can cause involuntary trembling of the hands and feet, and even lead to Parkinson's disease. In addition, theanine can effectively reduce spontaneous hypertension. This antihypertensive effect can also be regarded as a stabilizing effect to a certain extent. Therefore, part of the anti-fatigue effect of drinking tea also comes from the theanine. effect.
Tea polyphenols are the general name for polyphenols in tea. It is one of the main components that contributes to the color and aroma of tea, and is also one of the main components of tea with health-care functions. Studies have shown that tea polyphenols and other active substances have detoxification and anti-radiation effects, can effectively prevent radioactive substances from invading the bone marrow, and can quickly excrete strontium 90 and cobalt 60 from the body. They are known as the "radiation nemesis" and have been praised by the health and medical circles. .
To enhance the nutrition of tea soup, start with choosing tea water
The content of theanine in tea is still relatively small, about 1-2% of new tea, and will decrease with the fermentation process. The content of tea polyphenols in tea is generally 20% to 35%. The choice of tea water, the method of making tea, and the temperature of the tea water will all affect the release of nutrients.
What kind of water can make the most nutritious tea? The tea sage Lu Yu said: "The water (for making tea) is water from mountains, rivers and wells." When making tea, you must choose water. The water is clear, lively, light, sweet and cold. The small molecular groups have strong water activity, strong penetration, and high leaching and dissolution rate, which is conducive to the dissolution of beneficial substances in tea. Using such high-quality tea, the tea soup brewed is not only rich in nutrients, but also bright in color, light and bright, neither turbid nor turbid, rich in tea aroma, overflowing with fragrance, and clean and moist in taste, neither bitter nor astringent. astringent. In nature, glacier water may be the only water that fully meets the requirements for high-quality tea.
The huge number of glaciers in the world are high-quality and clean freshwater resources, but they are extremely unevenly distributed. China is the country with the largest number of glaciers in middle and low latitudes. Most of the domestic glaciers are mountain glaciers, which can directly melt into glacier water. Tibet is the place with the highest glacier water content in China. Making tea with glacier water has high activity and is the easiest to precipitate various effective substances. At the same time, the glacier water itself can also provide the human body with appropriate trace elements and minerals, which virtually increases the nutrition of the tea soup.
