最新茶叶冲泡方法 The latest tea brewing method

1. 1 cup of cold brewed tea = 10 cups of hot tea

Is cold brew tea a bit of a subversion? But in fact, compared with tea brewed in hot water, the nutrients can be precipitated to the maximum extent, and the taste is not astringent at all, which is very suitable for summer drinking.

Cold brewed tea can not only quench thirst, remove oiliness, but also have special effects on lowering blood pressure and lowering uric acid.

2. Complete retention of beneficial substances

Tea itself contains more than 700 kinds of nutrients. Cold brewing tea can avoid the damage of water temperature to the cell structure of tea leaves and completely retain the beneficial substances in tea leaves. This conclusion is supported by research data.

According to the "Beijing Morning News" report, Director Lin Zhi of the Tea Research Institute of the Chinese Academy of Agricultural Sciences once produced a foreign research report on cold brewed tea, which was published in the journal "Food Composition and Analysis". From the point of view, the polyphenols, catechins and antioxidant activities in cold-brewed tea soup are better than those of hot-brewed tea.

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The room temperature water has a long time to brew tea, which is conducive to the complete expansion and expansion of the tea leaves, and the beneficial substances in the tea leaves are fully migrated into the tea soup, while the room temperature water does not damage the cell structure of the tea leaves, which also ensures the integrity of the active ingredients in the tea leaves. Teas richer in polyphenols.

3. The effect of lowering three highs is outstanding

Tea polyphenols are the general term for polyphenols rich in tea, which have been proven to have hypoglycemic, lipid-lowering, prevention of hypertension, cerebral thrombosis, arteriosclerosis and other effects. Tea pigments are oxidized polymers of tea polyphenols, which, like tea polyphenols, have certain preventive and therapeutic effects on diabetes. In addition, tea pigment also has the effect of lowering cholesterol, and also has certain preventive and therapeutic effects on diabetes complications - cardiovascular and cerebrovascular diseases and arteriosclerosis.

Because it takes a long time to brew tea with cold water, the polysaccharides in the tea can be fully brewed, which has a good adjuvant treatment effect for patients with type 2 diabetes. After brewing tea in cold water for two hours, nutrients such as catechins, tea polyphenols, tea pigments, and polysaccharides are released the most.

4. Does not affect sleep

Green tea is soaked in cold water for 4-8 hours, and the catechins that are beneficial to the body can be effectively brewed, while the caffeine that affects sleep is only less than 1/2. This method of brewing can reduce the release of caffeine and does not hurt the stomach. Does not affect sleep.

In addition, cold brewed tea releases less tannins, and the bitter taste is not as pronounced as hot brewed tea.

5. How to make cold brew tea

Cold brewing tea is to brew tea leaves with cold water. In cold brewing tea, cold water can be cold boiled, mineral water, purified water, and the water temperature is normal temperature. Among them, cold brewed mineral water has the best taste. A cup of delicious cold-brewed tea, without sugar, has a natural sweetness and a mellow taste.

The effectiveness of tea after cold brewing has greatly increased, but cold brewing tea has higher requirements on tea leaves, and not every type of tea is suitable for cold brewing. For cold-brewed tea, it is best to use new tea, so as to drink a mellow taste.

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In addition, the less fermented tea, the lighter the fermentation, the fresher the tea, the more fragrant and sweeter the cold brewed taste.

Green tea, lightly fermented oolong tea, and moonlight white are more suitable for cold brewing; black tea, Tieguanyin, and Pu'er tea with a higher degree of fermentation are not suitable for cold brewing, as they taste bitter and have no aroma.

6. Three steps to brew healthy cold brewed tea

① After preparing containers such as tea leaves, cold boiled water (or mineral water), glasses, etc., use a ratio of about 50 ml to 1 gram of water and tea leaves. This ratio has the best taste. Of course, you can also increase or decrease it according to your own taste.

② After standing at room temperature for 2 to 6 hours, you can pour out the tea soup and drink it. The time for green tea is shorter, and the taste is out in 2 hours, and the time for oolong tea and white tea is longer.