Why do Chinese drink tea? What are the benefits of tea? As long as you carefully read the following data, you will understand the happy life of Chinese people every day.
1. Tea polyphenols. Tea polyphenol is one of the main chemical components in tea. It is a general term for more than 30 kinds of phenolic substances in tea, which tastes bitter and astringent. The content of tea polyphenols is the highest in South tea, summer tea, tender tea and green tea. Tea polyphenols have anti-aging and anti radiation effects.
2. Amino acids. The content of amino acids in tea generally accounts for 1-4% of the dry matter of tea. Amino acids in tea are very soluble in water, and have a fresh and sweet taste, similar to the taste of monosodium glutamate. Among them, theanine in tea is a unique amino acid of tea tree, which is rare in general plants. It is also tea tree 3, alkaloid. It is a kind of purine derivative containing purine ring. The alkaloid in tea is mainly caffeine. The content of caffeine in tea is between 2% and 5%. After tea brewing, more than 80% of caffeine can be dissolved in boiling water. Caffeine has an exciting and diuretic effect on people. So tea is a good stimulant and diuretic.
4. Vitamins. Tea contains a variety of vitamins, mainly vitamin C, vitamin B1, vitamin B2, folic acid, niacin, vitamin E, etc., which are indispensable nutrients for human body. They cooperate with caffeine and tea polyphenols to produce pharmacological effects, which can play more roles than simple components.
5. Fluoride. In general, food contains very little fluorine. The content of fluorine in tea is generally 0.002-0.025%. about 40-80% of fluoride in tea is dissolved in boiling water. Function: firm teeth, make the enamel of teeth harder, prevent caries, and do not grow insect teeth.
6. The sugars of tea. Sugar substances in fresh tea leaves, including monosaccharides, oligosaccharides, polysaccharides and a small amount of other sugars. Monosaccharide and disaccharide are the main components of soluble sugar in tea. Polysaccharides in tea mainly include cellulose, hemicellulose, starch and pectin.
