Caffeine

Sheng (raw) Pu'er tea is made by naturally aging freshly picked tea leaves, a product of sun-dried tea that has not undergone the process of wet-piling fermentation. It is characterized by its bitterness that turns into a sweet aftertaste and its astringency that lingers, creating an endless charm. While much discussion often surrounds the benefits of ripe Pu'er tea, let's take a closer look at the wonders of raw Pu'er: 1. The Anti-Aging Secret of Beauties Sheng Pu'er tea shares many similarities with green tea, notably its antioxidant properties. In the minds of most people, antioxidants are synonymous with anti-aging. But what causes aging in the first place? It's all down to free radicals. The oxygen we inhale combines with fats and sugars in our bodies to produce energy, which fuels our daily activities. However, during this process, a small portion of oxygen transforms into free radicals, also known as oxidants. Remember from junior high chemistry that these can cause metals to rust? Imagine these free radicals running rampant through your body over time, causing it to "rust." Sheng Pu'er tea acts like a law enforcer, using its effective chemical components and various vitamins to neutralize these pesky free radicals.…

Black tea, a fully fermented tea, is characterized by its warmth and rich aroma, making it suitable for most people to drink. However, it is not recommended for those who frequently have poor sleep or low endurance. Additionally, it should be avoided on an empty stomach and before bedtime. Furthermore, strong tea, cold tea, and overnight tea are not advisable when drinking black tea. Based on the processing method and the shape of the final product, black teas are primarily divided into Gongfu Black Tea, Small-Leaf Black Tea, and Broken Black Tea; Gongfu Black Teas include Qimen Gongfu and Dian Hong Gongfu, while Small-Leaf Black Teas feature Zheng Shan Xiao Zhong. Broken Black Teas are commonly exported. There are many types of black tea, including Qimen Black Tea, Dian Black Tea, Yingde Black Tea, Xinyang Black Tea, Hanzhong Black Tea, Jin Jun Mei, Tan Yang Gongfu Black Tea, Hu Red Gongfu, Chuan Hong Gongfu Black Tea, Yue Hong Gongfu, Ying Hong No.9, and Ji Qu Red Mei, among others. Black tea has numerous varieties and is known for its mild nature as a fully fermented tea. It boasts a lustrous red infusion, a rich flavor, and a fragrant aroma, which…

Many people enjoy drinking tea in their daily lives. Drinking tea not only promotes health and wellbeing but can also help treat various ailments. However, there are many types of tea, and it's important to choose the right one according to one’s constitution, as each type has different effects on the body. Who Should Drink Tea More Often? First, those with high levels of dampness in their bodies. People with a cold and deficient constitution often have cold hands and feet, poor circulation, and during the cold seasons of autumn and winter, they may experience a drop in immunity and slower metabolism. In such cases, a warm and nourishing cup of tea can help promote blood circulation throughout the body and defend against the cold. Those with high levels of dampness in their bodies often feel lethargic, fatigued, have poor appetite, and cold hands and feet. Many of these individuals have poor spleen and stomach function, while some have a cold and deficient constitution. For them, aged Pu'er or black tea, which are warming and beneficial for the stomach, should be chosen to care for their health. These teas can effectively promote qi flow and expel dampness. Additionally, the diuretic…

Since the legendary “Shennong tasted a hundred herbs and encountered seventy-two poisons, which were cured by tea” 4,700 years ago, the magical effects of tea have been admired and puzzled over by generations. The Herbal Supplement marvels: “All medicines are specific for certain diseases, but tea is a medicine for all ailments.” Why does tea have such miraculous value? What mysterious substances does it contain? Modern high technology has finally deciphered this age-old mystery: scientists have discovered that the main components of tea are catechins and tea pigments. Among these, tea pigments are the jewel in the crown, the crystallization of tea culture, the dream of tea medicine, and the pinnacle of tea science. 1. What Are Tea Pigments? Tea pigments (Teapigments) refer to water-soluble pigment mixtures generated through the oxidation and polymerization of polyphenols, primarily catechins, during tea processing. They mainly include theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). The molecular structure of tea pigments still retains the basic characteristics of catechins, but they are more valuable, safer, and more stable than catechins. Theabrownins in tea pigments are the most stable and have the largest molecular weight. Tea pigments are weakly alkaline, and their weak alkalinity is one of…

Origins of Tea-Infused Coffee Tea-infused coffee originated in Asia, particularly in Korea and China. Both beverages have a long history and deep cultural roots in the region. Tea has been enjoyed in China for thousands of years, while coffee, although introduced later, has rapidly gained popularity over the past few decades. The idea of combining the two likely stemmed from a desire to explore new flavors and innovate on tradition. (Image source: Internet, delete upon request) How to Make Tea-Infused Coffee Making tea-infused coffee is not complicated and can be easily tried at home. Here’s a simple recipe: Prepare Ingredients: You will need high-quality tea leaves (such as green or black tea), fresh coffee beans, hot water, milk (optional), and sweetener (such as sugar or honey). Brew the Tea: First, brew the tea with hot water. The temperature and brewing time depend on the type of tea, typically around 80°C for green tea and 95°C for black tea. Once brewed, strain the tea. Brew the Coffee: Brew a strong cup of coffee using a French press or drip coffee maker. Adjust the strength according to your taste. Combine: Mix the brewed tea and coffee in a 1:1 ratio. If desired,…

Stored tea The storage time and conditions are crucial for the quality of tea, affecting its chemical components as well as its aroma, taste, and biological activity. Therefore, investigating the changes in chemical components during tea storage is of great significance to maintaining or improving tea quality and enhancing its economic benefits. One, Polyphenols Polyphenols are important bioactive substances separated and purified from tea leaves, accounting for 18% to 36% of the dry weight of tea. The changes and levels of polyphenols in Pu'er tea have a significant impact on its quality. Generally, polyphenols in Pu'er tea tend to decrease to varying degrees during natural storage. Feng Chaohao et al. found that the content of polyphenols in Pu'er tea decreases with extended storage time and higher temperatures, and the decline is more pronounced in teas with higher moisture content. Luo Longxin et al. discovered that the total polyphenol content tends to increase initially and then decrease later. Wang Yang's study showed that catechin content generally decreases, with raw cakes showing a larger and more noticeable change, while ripe cakes and loose tea show a relatively mild and less obvious change. Two, Amino Acids The content and composition of amino acids…

Black tea is rich in nutrients such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, asparagine, and many more. As a fully fermented tea, it has a dark, lustrous appearance and a sweet, rich aroma, hence its name. Its main benefits are to improve digestion and promote diuresis. The Benefits and Nutritional Value of Black Tea 1. Relieves Fatigue The caffeine in black tea can stimulate the cerebral cortex and excite the central nervous system. It also has an excitatory effect on the cardiovascular system and heart, strengthening heartbeats and accelerating blood circulation, thus promoting metabolism and helping the body to sweat. This helps speed up the excretion of lactic acid and other metabolic waste products, effectively relieving fatigue. 2. Cools and Relieves Summer Heat Components in black tea such as polyphenols, sugars, amino acids, and pectin can stimulate the secretion of saliva in the mouth and produce a cooling sensation. Meanwhile, caffeine controls the hypothalamic temperature center, regulating body temperature. It also stimulates the kidneys to promote heat and waste excretion, maintaining physiological balance within the body. 3. Promotes Diuresis The caffeine and aromatic substances in black tea help strengthen renal blood…

Each type of tea has a unique aroma and flavor, primarily due to factors such as processing methods, raw materials, and geographical environment. The quality of a tea can ultimately be judged by its dry leaves, aroma, flavor, liquor color, and infused leaves. Good Mountain Store discusses the relationship between tea quality and taste from several aspects of mouthfeel. How to appreciate a good tea – taste is crucial. First, Bitterness and Astringency No matter what kind of tea, it will have a bitter taste because it contains polyphenols and caffeine. The overall mouthfeel of a cup of tea is mainly composed of bitterness, astringency, freshness, and sweetness. The balance between bitterness and sweetness is one of the most fascinating aspects of tea. Bitterness, mainly composed of caffeine and polyphenols, contributes to the bitterness in the tea liquor. Bitterness is an indispensable flavor in all teas. Without bitterness, something always seems to be missing, as if there were no bones. Astringency is the uncomfortable sensation caused by polyphenols acting on the mouth. Bitterness and astringency together form the thickness and stimulating character of the tea liquor. High-quality teas should not be overly bitter; the history of tea can also be…

You should try to avoid drinking tea in the evening. Tea contains a relatively high amount of polyphenols and caffeine, which can stimulate the central nervous system. If you drink tea in the evening, it may increase the activity of brain cells, causing the central nervous system to become excited and making it difficult to fall asleep. Can I Drink Tea in the Evening? Generally, you shouldn't drink tea in the evening, as the polyphenols in tea can cause excitement in the central nervous system, affecting sleep quality. However, some people may need to stay up late for various reasons and can drink tea in moderation, which can help them stay alert. Drinking tea in moderation can help keep you alert and promote blood circulation in the body. However, the polyphenols in tea can stimulate the central nervous system, potentially affecting sleep quality. In particular, those with poor sleep quality may experience insomnia after drinking tea in the evening, which can interfere with the rest of the brain and cause feelings of fatigue. Therefore, people with poor sleep quality or difficulty falling asleep are not recommended to drink tea. However, due to differences in work schedules, some people may need…

Black tea, characterized by its red infusion and warm, sweet taste, is rich in proteins and has effects such as invigorating the mind, relieving fatigue. The red leaves and infusion of black tea give a sense of warmth; it can be consumed with milk or sugar to generate heat and warm the stomach; it also aids digestion and removes grease, which is beneficial during the winter when one consumes more fatty foods. So, does drinking black tea frequently cause heatiness? Does Drinking Black Tea Frequently Cause Heatiness? Generally, if you start drinking large amounts of newly made tea before it has cooled down, this can lead to heatiness. For example, black tea harvested and processed in April usually becomes available around June; at this time, it's advisable to wait a bit longer before consuming it. As someone who is prone to heatiness, if I buy black tea in June, I would store it until July or later before starting to drink it. By then, the drying effect of the new tea will have dissipated, and during this period of rest, the black tea will have mellowed, becoming smoother and richer in flavor. Incidentally, most teas tend to cause heatiness when…

Basic Introduction to Shitai Selenium-Rich TeaSelenium-rich tea literally means "rich selenium tea." The term "rich" indicates that the soil content exceeds the average level, reaching the standard for being rich in selenium as determined by experts. Selenium is an essential element for the human body and is often referred to as the "king of anti-cancer elements," which is the primary selling point of selenium. "Tea" here refers to tea leaves, and selenium-rich tea is a type of green tea.A comprehensive explanation of selenium-rich tea is that it is a type of green tea rich in selenium, possessing all the benefits of selenium. It is a natural, green beverage for replenishing selenium. Nutritional ValueSelenium-rich tea helps reduce fat and aids in weight loss, preventing cardiovascular diseases. The relationship between drinking tea and weight loss has been closely studied. As early as over two thousand years ago, the book "Shen Nong's Herbal Classic" mentioned the weight-loss effects of tea: "Long-term consumption soothes the mind, invigorates the spirit... makes the body light and prevents aging." Modern scientific research and clinical trials have confirmed that drinking tea can lower blood lipid levels and cholesterol, making the body feel lighter. This is due to the…

People generally believe that the freshest tea has the best taste, and when new teas come on the market, some can't resist the temptation to rush out and buy teas harvested before the Ming Festival or the Rain Festival. However, according to traditional Chinese medicine (TCM) experts, the view that "teas are better the fresher they are" is a misunderstanding. Fresh Teas Should Not Be Greedily Consumed Dr. Xiang Wei, director of the Spleen and Stomach Diseases Department at Zunyi Traditional Chinese Medicine Hospital, explained that according to TCM theory, which advocates "nourishing yang in spring and summer," drinking tea regularly at this time not only helps to dispel the cold accumulated in the body over winter but also promotes the growth of yang energy. Additionally, it can help refresh the mind, relieve drowsiness, and uplift the spirit. However, not all types of tea are better the fresher they are, as Pu'er tea and dark tea improve with age. Those who seek freshness should choose green tea, but even then, there's no need to drink it immediately after it's picked. The allure of fresh tea is hard for many to resist, yet the freshest tea doesn't necessarily have the best…

As the summer heat intensifies, many tea enthusiasts are less inclined to drink hot tea, and as a result, cold brewed tea has become a refreshing companion for many.Several scientific studies have confirmed that cold brewing does indeed extract the internal substances from tea leaves. However, due to the lower temperature, there are fewer water-soluble extracts and a slower release rate, which creates a distinct taste compared to hot brewed tea. What advantages does cold brewed tea offer over hot tea? And where do the misconceptions about cold brewing lie? Advantages of Cold Brewed Tea 1. Lower Caffeine Content. The caffeine in tea leaves is more easily dissolved in hot water but is less soluble in cold water. Therefore, cold brewed tea contains relatively lower levels of caffeine, making it an ideal choice for those who are sensitive to caffeine or wish to enjoy a cup of tea in the evening without affecting their sleep. 2. Stronger Antioxidant Activity. Studies show that teas such as black tea, green tea, white tea, and oolong tea, when cold brewed, produce tea infusions with stronger antioxidant activity than those prepared by hot brewing. This means that cold brewed tea has a greater ability…

Basic Introduction to Lingyun Black Tea Lingyun Black Tea is a black tea produced in Lingyun, Guangxi, and belongs to the large-leaf variety. Currently, it is mainly produced as a twisted leaf black tea. The tea liquor is red and bright, with autumnal red being the most distinctive. It has a strong fragrance and is classified as a high-aroma black tea. This is currently the only tea that can fill a 40 square meter room with its black tea aroma from just one pot. The tea is lightly fermented, and new batches are quite potent. The best time to drink this tea is after it has been stored for around half a year. The top grade, due to its abundance of golden tips, is also known as Lingyun Golden Tips. Nutritional Value Black tea is rich in nutrients such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid, and more. During the fermentation process, the chemical reactions of polyphenols cause significant changes in the fresh leaves' chemical composition, resulting in the production of components like theaflavins and thearubigins. Its aroma becomes significantly more pronounced compared to the fresh leaves, forming the unique…

How to brew red broken tea? To prepare a cup of red broken tea that is full of color, aroma, and flavor, the preparatory work must be done well. For example, pack the red broken tea in cheesecloth or small sachets that everyone likes to use, portioned for each day. The amount required for a pot versus a single cup is different; about 5 grams is sufficient for one cup. How to Brew Red Broken Tea? Step 1 The process for red broken tea is relatively unique, and the dry tea has a finely crushed appearance. So many people wonder how to best brew red broken tea. Given its fine texture, the brewing time should be relatively quick, usually around 4 to 5 seconds. Step 2 To ensure clarity in the tea infusion, an appropriate amount of dry tea can be placed in a special filter paper bag. This makes it easy to prepare teabags. Remember to strain the tea when pouring to avoid the fine particles affecting the color of the infusion. Red broken tea is an excellent tea that tastes great when brewed this way. Step 3 Red broken tea can be placed in a simple brewing vessel…

It’s often said that in a cup of tea, water is the mother of tea, and the vessel is its father. Clearly, to present a good cup of tea, both water and the vessel play indispensable roles. How can we make the tea more textured? Among various factors, water temperature is particularly key, as it helps bring out the full strength of a fine tea. Why is Water Temperature Crucial for Tea Infusion? The saying “water is the mother of tea” not only refers to the source of water used for brewing but also emphasizes the importance of water temperature. A significant deviation in water temperature may waste the essence of the tea leaves. Why is water temperature crucial for tea? Water temperature influences the taste and aroma of the tea infusion by affecting the solubility of its components. In other words, different temperatures will result in varying chemical compositions in the tea infusion. The amino acids in tea leaves, which contribute to the fresh taste of the infusion and are beneficial to human health, dissolve at a water temperature of 60°C; Vitamin C starts to degrade at a water temperature of 70°C; Tannins and caffeine, which impart a bitter…

Tea contains polyphenols, which have strong antioxidant effects. Animal experiments have shown that they can have multiple benefits such as cancer prevention, lipid regulation, anti-arteriosclerosis, reduced blood viscosity, antibacterial properties, and improved immunity. It is believed that similar benefits apply to human health. However, in daily life, many people dislike the bland taste of plain water and choose to drink tea instead. Is this healthy? Firstly, water is a natural health tonic that can address various health issues. Humans can thrive on land because our bodies have a complete water storage system that holds a large amount of water, approximately 75% of our body weight. A normal person consumes about 2500 milliliters of water per day from food and beverages. In addition to eating, one needs to drink around 1500 milliliters (approximately 6-8 cups) of water per day to meet the body's metabolic needs. From a scientific standpoint, tea, coffee, wine, and other beverages cannot replace the natural water required by the body. While these beverages do contain water, they also contain dehydration factors, particularly caffeine and alcohol. These substances not only remove the water that dissolves them but also additional water from the body. When you consume coffee, tea,…

To avoid more tea enthusiasts from falling into traps, let's look at the types of additives that can be found in tea and how to identify whether your tea contains additives. 1. Pigments Pigment additives include lead chromate green, sunset yellow, and sunset red, which can make low-quality tea appear brighter and more appealing. 2. Fragrances Fragrances can mask the peculiar taste of low-quality tea and enhance its aroma. 3. Waxes Talc or wax can increase the luster of the tea, improving its appearance. 4. Sugar Tea naturally contains caffeine, giving it a bitter taste. Unscrupulous sellers may add sugar during the stir-frying and rolling process to make the tea sweet, enhancing its compactness and oiliness. How can tea enthusiasts determine on their own whether there are any additives in their tea? Let’s start with green tea as an example. Firstly, while green tea has green leaves and a green infusion, its downy hair is white, a natural feature of its growth. If you buy green tea where both the leaves and the downy hair are green, there is a high probability that a pigment called “lead chromate green” has been added. This makes the appearance and infusion color of…

Strong tea does not help to sober up. Tea contains substances such as caffeine, and these are present in relatively high amounts. These active substances can invigorate the mind and increase heart rate. Drinking strong tea after being drunk can further exacerbate the burden on the heart and body. Additionally, drinking strong tea can also accelerate urination, increasing the burden on the kidneys; it is therefore counterproductive for sobering up. Does Strong Tea Sober You Up? Strong tea cannot help to sober you up. To sober up means to accelerate the breakdown and metabolism of alcohol in the body, thus helping a person regain consciousness or self-control. Although the caffeine and polyphenols in strong tea can stimulate the nervous system and have a refreshing effect, they do not help with sobriety. Moreover, drinking strong tea after alcohol consumption can increase the burden on the heart, exacerbating symptoms like palpitations and dizziness. Furthermore, drinking strong tea after alcohol can also increase the burden on the liver and kidneys. Alcohol needs to be metabolized by the liver and then excreted through the kidneys. The same is true for the polyphenols and caffeine in strong tea. Additionally, strong tea has a diuretic effect,…

Green tea retains a large amount of the natural substances found in fresh leaves. It preserves over 85% of the tea polyphenols and caffeine, around 50% of the chlorophyll, and loses very little of its vitamins. This results in the characteristic features of green tea: clear broth and green leaves with a strong astringent taste. Green Tea Glass Cup Brewing Method Clean the tea cup, then pour 85–90°C water into the cup, followed by adding the green tea. Generally, there is no need to cover the cup. The green tea leaves will slowly sink on their own, though at different rates; some will fall straight down, others will descend gradually, and some may float up and down before settling at the bottom of the cup. As the dry tea absorbs water, the leaves gradually unfurl, revealing their original appearance as single buds or leaves. The buds resemble spears or swords, while the leaves look like flags. The aroma of the tea rises from the surface of the broth, creating a refreshing and pleasant scent. Observe the color of the broth, which may range from yellow-green to clear, milky-white with a slight green hue, or light green with a hint of…

Basic Introduction to Asbestos Eagle TeaEagle tea is a woody plant of the Lauraceae family, belonging to evergreen trees, with leaves arranged alternately, thick in texture, and dark green in color. It is widespread in mountainous areas of Sichuan. Its young branches and leaves can be dried and steeped like tea, locally known as eagle tea or old tea. The leaves of eagle tea are oval-shaped, green on the front and white on the back, hence it's also called white tea. Eagle tea contains a lot of aromatic oils and polyphenolic compounds. When steeped, it has a fragrant aroma and robust flavor, initially astringent then sweet, with a strong and lasting taste. Drinking it in summer is particularly refreshing and invigorating. In folk tradition, it is believed to have the effects of relieving heat and aiding digestion. The "Compendium of Materia Medica" records its uses for "stopping coughs, expelling phlegm, alleviating asthma, and quenching thirst." Nutritional ValueEagle tea contains various components such as amino acids, mineral elements, vitamin C, vitamin B1, vitamin B2, flavonoids, polyphenols, and more. Due to its high content of iron, selenium, zinc, and chromium, it is beneficial for improving the functions of the hematopoietic system and…

Summer is hot, and you need a cup of warm tea. Here are some recommendations on what teas to drink in summer, a common question among tea enthusiasts. 01Drink White Tea or Aged Tieguanyin to Prevent Heatstroke High temperatures make heatstroke more likely, especially for those who work or play outdoors. In such cases, white tea is highly recommended. White tea is minimally processed, undergoing only slight fermentation, and has a naturally cooling character. Rich in amino acids, it effectively reduces body heat and combats the effects of summer heat, helping prevent heatstroke. Aged Tieguanyin is another traditional remedy used by Fujian tea farmers to combat the heat. This traditional Tieguanyin, stored for five to ten years or more, undergoes full fermentation over time and contains components that help reduce the effects of heatstroke. 02 Drink Black Tea to Boost Energy and Nourish the Stomach In summer, people often feel lethargic and drowsy. The caffeine in black tea can stimulate the central nervous system, increasing blood circulation and metabolism, thus boosting energy levels and alleviating fatigue. During summer, we tend to consume cold foods and drinks to cool down. However, this can harm our delicate stomachs. Black tea is warm…

Tea, as a traditional Chinese beverage, carries millennia of culture and wisdom. It is more than just a drink; it's a way of life and a pursuit of health and tranquility. However, while enjoying the delightful flavors of tea, we may unwittingly fall into common misconceptions. Today, let's uncover these misconceptions to make your tea drinking experience healthier and more enjoyable. I. Tea Is Not Indefinitely Storable In many people's minds, as long as tea remains dry and doesn't mold, it can be stored indefinitely. This is a serious misunderstanding. As a food product, tea has a clear shelf life, which varies depending on its type and processing method. For example, green tea typically has a shorter shelf life of around one year, while black tea and Pu'er tea, which undergo special processing, have longer shelf lives. The storage conditions are crucial. If not stored properly, tea can become damp, leading to increased moisture content and the growth of mold and bacteria. Exposure to direct sunlight can cause the loss of nutrients and aroma. Additionally, exposure to odors can affect the quality of the tea. To ensure the quality and taste of tea, it should be stored in a dry,…

Different types of tea are best brewed at different temperatures: Green tea, white tea, and yellow tea should be brewed at temperatures between 80°C to 90°C; black tea, oolong tea, and dark tea are best brewed at 95°C to 100°C. The brewing temperature is determined by the degree of fermentation of the tea: teas with lower fermentation and higher freshness require a lower brewing temperature; those with higher fermentation and less freshness require a higher brewing temperature. The flavor of green tea is characterized by its fresh and brisk taste, so it's important to minimize the extraction of polyphenols and caffeine while preserving amino acids, chlorophyll, vitamin C, and other active substances. Given the variety and complexity of green teas, they can be further divided into three categories for brewing temperature. Japanese high-grade steamed green tea is a special type that is not commonly seen in China. These teas have a high content of amino acids and low levels of polyphenols, resulting in a fresh and brisk taste. The brewing temperature should be between a very low and low temperature range. The first infusion can be made at around 50°C, gradually increasing the temperature up to 70°C. For high-quality tender…