安溪铁观音茶叶的基本成份

安溪铁观音茶业的成分才逐渐明确起来。经过现代科学的分离和鉴定，茶叶中含有机化学成分达四百五十多种，无机矿物元素达四十多种。茶叶中的有机化学成分和无机矿物元素含有许多营养成分和药效成分。

有机化学成分主要有：茶多酚类、植物碱、蛋白质、氨基酸、维生素、果胶素、有机酸、脂多糖、糖类、酶类、色素等。而铁观音所含的有机化学成分，如茶多酚、儿茶素、多种氨基酸等含量，明显高于其他茶类。无机矿物元素主要有：钾、钙、镁、钴、铁、锰、铝、钠、锌、铜、氮、磷、氟、碘、硒等。铁观音所含的无机矿物元素，如锰、铁、氟、钾、钠等均高于其他茶类。

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儿茶素类:俗称"茶单宁",是铁观音茶叶特有成份，具有苦、涩味及收敛性。

咖啡因:带有苦味，是构成茶汤滋味的重要成份。

矿物质:茶中含有丰富的钾、钙、镁、钴、铁、锰、铝、钠、锌、铜、氮等11种矿物质。

儿茶素类:

俗称"茶单宁",是茶叶特有成份，具有苦、涩味及收敛性。在茶汤中可与咖啡因结合而缓和咖啡因对人体的生理作用。具抗氧化、抗突然异变、抗肿瘤、降低血液中胆固醇及低低密度酯蛋白含量、抑制血压上升、抑制血小板凝集、抗菌、抗产物过敏等功效。

咖啡因:

带有苦味，是构成铁观音茶汤滋味的重要成份。红茶茶汤中，与多无酚类结合成为复合物;茶汤冷后形成乳化现象。茶中特有的儿茶素类及其氧化缩和物可使除中咖啡因的兴奋作用减缓而持续，故喝茶可使长途开车的人保持头脑清醒及较有耐力。

矿物质:

茶中含有丰富的钾、钙、镁、锰等11种矿物质。茶汤中阳离子含量较多而阴离子较少，属于碱性食品。可帮助体液维持碱性，保持健康。

1.钾：促进血钠排除。血钠含量高，是引起高血压的原因之一，多饮茶可防止高血压。

2.氟：具有防止蛀牙的功效。

3.锰：具有抗氧化及防止老化之功效，增强免疫功能，并有助于钙的利用。因不溶于热水，可磨成茶粉食用。

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维生素:

1.类胡萝卜素：在人体可转换为维生素,但要和茶未一起饮咽才可补充。

2.B群维生素及维生素C:为水溶性，可由饮茶中获取。

其他机能成份:

1.黄酮醇类具增强微血管壁消除口臭功效。

2.皂素抗癌、抗炎症功效。

3.胺基酪酸于制茶过程中强迫茶叶进行无氧呼吸而产生，称佳叶龙茶可以防高血压. 食疗价值 安溪高山铁观音茶的芽叶。又称茶芽、芽茶、细茶。我国长江流域及以南各地均有栽培。春、夏和秋季采收初发的嫩叶，以清明前后采收者为好。茶叶除可鲜用外，一般是经过加工精制备用。制过的茶有许多品种，通常有绿茶、红茶、青茶等类。结合产地而论，又有龙井、铁观音、祁红、普洱茶、碧螺春、信阳毛尖、湘皮绿、旗枪、云雾茶、乌龙茶等名茶，风味、特色各异。

[性能] 味微苦、甘，性凉。能清头目，醒精神，解烦渴，利小便，消食积，解毒。

[参考] 含啡咖因、茶碱、可可豆碱、黄嘌呤、胡萝卜素、维生素B2、C，氨基酸、鞣质、挥发油、三萜皂甙、黄酮类、多糖类等。咖啡碱在茶叶中大部分与鞣质结合存在，以春季的嫩叶中含咖啡碱量较高。茶叶经发酵，可使游离咖啡碱的含量比例增加。

[用途] 用于风热上犯，头晕目昏;暑热烦渴，或饮酒过度;多睡好眠，神疲体倦;小便短赤不利，或水肿尿少;油腻食积，消化不良;湿热腹泻、痢疾。此外，可用于误服金属盐类或生物碱类毒物且尚未吸收者。

[用法] 泡茶，煎汤，研末等。

[注意] 失眼者忌服。

The composition of the tea industry was gradually clarified. After modern scientific separation and identification, tea contains more than 450 kinds of organic chemical components and more than 40 kinds of inorganic mineral elements. The organic chemical components and inorganic mineral elements in tea contain many nutrients and medicinal components. The main organic chemical components are: tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, carbohydrates, enzymes, pigments, etc. The organic chemical components contained in Tieguanyin, such as tea polyphenols, catechins, and various amino acids, are significantly higher than other teas. The main inorganic mineral elements are: potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine, iodine, selenium, etc. The inorganic mineral elements contained in Tieguanyin, such as manganese, iron, fluorine, potassium, and sodium, are higher than other teas.

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Catechins: commonly known as "tea tannins", are unique components of tea, with bitter, astringent and astringent properties.

Caffeine: With a bitter taste, it is an important ingredient that constitutes the taste of tea soup.

Minerals: Tea is rich in 11 minerals such as potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, and nitrogen.

Catechins:

Commonly known as "tea tannin", it is a unique component of tea with bitter, astringent and astringent properties. In tea soup, it can be combined with caffeine to alleviate the physiological effects of caffeine on the human body. It has anti-oxidation, anti-sudden mutation, anti-tumor, lowering blood cholesterol and low-density lipoprotein content, inhibiting blood pressure rise, inhibiting platelet aggregation, antibacterial, anti-allergy and other effects.

caffeine:

With a bitter taste, it is an important ingredient that constitutes the taste of tea soup. In black tea tea soup, it combines with polyphenols to form a complex; after the tea soup is cooled, it forms an emulsification phenomenon. The unique catechins and their oxidative condensates in tea can slow down the exciting effect of caffeine and continue, so drinking tea can keep people clear-headed and more stamina when they drive long distances.

Minerals:

Tea is rich in 11 minerals such as potassium, calcium, magnesium and manganese. Tea soup contains more cations and less anions, so it is an alkaline food. Helps maintain body fluids alkaline and maintain health.

1. Potassium: Promote blood sodium elimination. High blood sodium content is one of the causes of high blood pressure. Drinking more tea can prevent high blood pressure.

2. Fluoride: It has the effect of preventing tooth decay.

3. Manganese: It has the effect of anti-oxidation and anti-aging, enhances immune function, and helps the utilization of calcium. Because it is insoluble in hot water, it can be ground into tea powder for consumption.

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Vitamins:

1. Carotenoids: They can be converted into vitamins in the human body, but they can only be supplemented if they are not swallowed with tea.

2. B vitamins and vitamin C: They are water-soluble and can be obtained from drinking tea.

Other functional ingredients:

1. Flavonols can enhance the microvascular wall and eliminate bad breath.

2. Saponin has anti-cancer and anti-inflammatory effects.

3. Aminobutyric acid is produced by forcing tea leaves to undergo anaerobic respiration during the tea making process. It is said that Jiayelong tea can prevent hypertension. Dietary value The buds and leaves of Anxi Alpine Tieguanyin tea. Also known as tea bud, bud tea, fine tea. It is cultivated in the Yangtze River Basin of my country and all over the south. In spring, summer and autumn, the first young leaves are harvested, and those harvested before and after Qingming are better. In addition to fresh use, tea leaves are generally processed and refined for use. There are many varieties of tea made, usually green tea, black tea, green tea and so on. In terms of origin, there are also famous teas such as Longjing, Tieguanyin, Qihong, Pu'er, Biluochun, Xinyang Maojian, Xiangpilu, Qigun, Yunwu tea, and Oolong tea, with different flavors and characteristics.

[Performance] Slightly bitter, sweet and cool in nature. It can clear the head, refresh the mind, relieve polydipsia, facilitate urination, eliminate food accumulation, and detoxify.

[Reference] Contains caffeine, theophylline, theobromine, xanthine, carotene, vitamin B2, C, amino acids, tannins, volatile oils, triterpenoid saponins, flavonoids, polysaccharides, etc. Most of the caffeine in tea leaves is combined with tannin, and the young leaves in spring contain a higher amount of caffeine. Fermentation of tea leaves can increase the proportion of free caffeine.

[Use] For wind-heat attack, dizziness and dizziness; excessive thirst in summer heat, or excessive drinking; sleep well and sleep well, feeling tired and tired; short and red urination, or edema and oliguria; greasy food accumulation, indigestion; damp-heat diarrhea , dysentery. In addition, it can be used to ingest metal salts or alkaloids poisons that have not been absorbed.

[Usage] Make tea, decoction, grind into powder, etc.

[Note] Contraindicated for those who are blind.