饮茶十忌和泡茶七问(Avoid drinking tea and tea specialist).docVIP

饮茶十忌和泡茶七问(Avoid drinking tea and tea specialist).doc

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饮茶十忌和泡茶七问(Avoid drinking tea and tea specialist) Avoid drinking tea and tea specialist A bogey fasting tea fasting tea, tea into the heart, cold and stomach, is tantamount to wolf, Chinas ancient do not drink white tea. Two, avoid drinking hot Chata hot tea, the throat, esophagus and stomach stimulation is stronger. If you drink too much tea for too long, it may cause the lesions of these organs. According to foreign research shows that often drink more than 62oC tea, the stomach wall is easier to damage, prone to stomach disease. The temperature of tea should be below 56oC. Bogey to drink cold tea warm tea, tea can make people pleasant memories, cold tea, have good ears and eyes; lag cold on the body, poly sputum side effects. Four bogey tea tea contains caffeine, theophylline, strong stimulation, easy to cause headache, insomnia. Avoid brewing time long long time brewing, tea polyphenols, tea in lipid, aromatic substances can auto oxidation, not only dark tea color, flavor, fragrance, taste lost value; and because the tea vitamin C, vitamin P, amino acids decrease due to oxidation, so that the nutritional value of the tea is greatly reduced; at the same time as the use of tea for a long time, contamination of the surrounding environment, tea microorganisms (bacteria and fungi) quantity, not health. Bogey brewing times too much tea in the brewing of 3 - 4 times after basically not what tea juice. According to the test, the tea water head extract 50% of the total, two 30% of the total tea water extract, tea three is 10%, four tea is only 1 - 3%, repeatedly brewing will make some harmful ingredients in tea have been leached because of harmful trace elements in tea is often out in the last bubble. Bogey tea before meals and tea before meals will dilute the saliva, so eating tasteless, but also temporarily digestive absorption of protein function decline. Avoid tea immediately after a meal tea contains tannic acid, with the food protein, iron coagulation effect, affect

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