Basic introduction to black tea
Black tea, one of the six major types of tea, is a fully fermented tea, the main production areas are Sichuan, Yunnan, Hubei, Hunan, Shaanxi and other places. The raw materials used in black tea are coarse and old, and they are the main raw materials for pressing and pressing tea. The tea making process generally includes four processes: greening, kneading, heaping and drying. Black tea is distributed geographically, mainly classified as Hunan black tea (Poria tea), Sichuan black tea (side tea), Tibetan tea, Yunnan black tea (Pu'er tea), Guangxi Liupao tea, Hubei old black tea and Shaanxi black tea (poria tea) (commonly known as black five categories).
Efficacy and function of black tea
1. Supplement dietary nutrition
Black tea contains rich nutrients, the most important are vitamins and minerals, in addition to proteins, amino acids, sugars and so on.
2. Aids digestion
Caffeine, vitamins, amino acids, phospholipids, etc. in black tea help the human body digestion, regulate fat metabolism, and the stimulating effect of caffeine can improve the secretion of gastric juice, thereby enhancing appetite and helping digestion.
3. Lower blood lipids
The tea polysaccharides rich in black tea have the effect of reducing blood lipids and peroxide activity in the blood.
4. Antioxidant
The catechins, theaflavins, theanine and tea polysaccharides in black tea, especially the complex flavonoids with a large content, have the function of scavenging free radicals, so the efficacy and role of black tea have the effect of antioxidant and delaying cellular aging.
5. Anti-cancer and anti-cancer
The efficacy and effect of black tea have obvious inhibitory effects on tumor cells.
6. Lower blood pressure
The effect of tea on lowering blood pressure has long been reported. Recently, Japan reported that the amino acid theanine unique to tea can inhibit the rise in blood pressure by activating dopaminergic neurons.
7. Hypoglycemic
The tea polysaccharide complex in black tea is the main component of hypoglycemia. Tea polysaccharide complexes, often referred to as tea polysaccharides, are a class of mixtures with complex components and great variations.
8. Sterilization and anti-inflammatory
The main components of black tea soup color are theaflavins and thearubicins. Studies have shown that theaflavin is not only a potent free radical scavenger and antioxidant, but also has obvious antibacterial effects on Bacillus botulinum, Enterobacter, Staphylococcus aureus, Bacillus capsulata, and Bacillus cereus.
9. Diuretic detoxification
The diuretic function of caffeine in black tea is achieved by the kidneys promoting the filtration rate of water in the urine. At the same time, the stimulating effect of caffeine on the bladder can not only assist in diuresis, but also help to sober up alcohol and relieve alcohol poisoning.
Purchase of black tea
The overall quality of good black tea requires a black and shiny color, a soup color of orange and yellow and bright, a pure aroma, and a special floral fragrance or "ripe mung bean fragrance" for aged tea, which is mellow and sweet. If the aroma has sour, musty or other peculiar smells, the taste is rough, the soup color is black or turbid, it is a manifestation of poor quality.
1, look at the shape: look at the color of dry tea, stripes, stems, smell dry tea aroma. Black tea has a fermented fragrance, old tea has a chen fragrance; the tightly pressed tea brick surface is complete, the mold is clear, the edges are clear, and there is no crack on the side; the loose tea strips are evenly aligned and the oil is of good quality.
2, look at the soup color: orange and yellow bright, Chen tea soup color red bright as amber.
3, smell the aroma: with sweet wine or pine smoke fragrance, aged tea has chen fragrance.
4, taste: mellow, aged tea lubrication, back to sweet.
5, look at the bottom of the leaf: black brown.
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