Black tea is named for its red tea infusion and leaf background.
Black tea is a fully fermented tea, which is made from suitable tea plant buds and leaves as raw materials and refined through a series of technological processes such as withering, rolling, fermentation, and drying. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs. The composition of fresh leaves changes greatly, and the tea polyphenols are reduced by more than 90%, resulting in new components and aroma substances such as theaflavins and thearubigens. It has the characteristics of black tea, red soup, red leaves, sweet and mellow.
The source of black tea
During the tea picking season in the late Ming Dynasty, a northern army passed by Guanmiao Bay in Tongmu and stationed at a local tea processing site at night. The rough men marching in battle knew how to cherish tea and slept directly on the green tea leaves. After the army left at Tianming, the green leaves of the tea had become soft, red, and sticky. The Jiang clan is very anxious. In order to try to recover the loss, the clan decides to knead the softened tea leaves into strips and use Masson pine woods that are abundant in the area as fuel to dry the vicious green tea.
When the tea leaves are dried, the original red and green tea leaves become black and shiny, with a rosin aroma. However, no one wants to buy the dried tea locally, so the Jiang clan picks the dried tea to Xingcun 45 kilometers away, hoping to recover some losses as much as possible. Unexpectedly, when the tea-making season of the second year came, someone would be willing to buy this black and rosin-flavored tea at a price several times higher than the original tea and paid in cash. Later, driven by high prices, this black tea with turpentine fragrance became more and more prosperous.
The nutritional content of black tea
Black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid, and other nutrients. During the fermentation process of black tea, the chemical reaction of polyphenols changes the chemical composition of the fresh leaves greatly, which will produce theaflavins, thearubicins, and other components. The aroma is significantly increased than that of fresh leaves, forming the unique color, fragrance, and aroma of black tea. taste.
Nourish stomach and promote digestion
Black tea can help gastrointestinal digestion, promote appetite, eliminate edema, and strengthen heart function. "The flavonoids rich in black tea can eliminate free radicals, have an anti-acidification effect, and reduce the incidence of myocardial infarction. In winter, people who are prone to stomach upsets and those who feel unwell after eating too many iced melons and fruits can add brown sugar to black tea. Ginger slices, drink slowly while warm, it has the effect of nourishing the stomach, and the body will be more comfortable, but ice tea is not recommended.
The caffeine in black tea can stimulate the cerebral cortex to excite the nerve center, promote refreshment, the concentration of thinking, and then make the thinking reaction more acute and memory enhancement; it has an excitatory effect on the vascular system and the heart, strengthens the heartbeat, thereby speeding up blood circulation and Metabolism, while promoting sweating and diuresis, this two-pronged approach accelerates the excretion of lactic acid (a substance that makes muscles feel fatigued) and other old waste substances in the body to achieve the effect of eliminating fatigue.
Drinking black tea in summer can quench thirst and relieve heat, because the polyphenols, sugars, amino acids, pectin, etc. in the tea produce chemical reactions with salivary, and stimulate the secretion of saliva, make the mouth feel moisturized, and produce a cool feeling; at the same time, caffeine It controls the body temperature center of the hypothalamus and regulates body temperature. It also stimulates the kidneys to promote the excretion of heat and dirt and maintain the physiological balance in the body.
Under the combined action of caffeine and aromatic substances in black tea, it increases the blood flow of the kidneys, improves the glomerular filtration rate, expands the renal capillaries, and inhibits the reabsorption of water by the renal tubules, thus contributing to an increase in urine output. It is helpful to eliminate lactic acid, uric acid (related to gout), excessive salt (related to high blood pressure), harmful substances, etc., and relieve edema caused by heart disease or nephritis.
The polyphenolic compounds in black tea have anti-inflammatory effects. Catechins can bind to single-celled bacteria to solidify and precipitate proteins, thereby inhibiting and eliminating pathogenic bacteria. Therefore, it is beneficial for patients with bacillary dysentery and food poisoning to drink black tea. The folks also use strong tea to coat wounds, bedsores, and Hong Kong feet.
The polyphenols in black tea can inhibit the destruction of bone cells. In order to prevent and treat common osteoporosis in women, it is recommended to take a small cup of black tea every day for several years. For example, adding lemon to black tea will strengthen the bones and have a stronger effect. You can also add various fruits to black tea, which can have a synergistic effect.