铁观音茶叶最新泡法！降三高、降尿酸效力涨十倍！

1、1杯冷泡茶=10杯热茶

冷泡茶是不是有些颠覆传统？但其实相对热水泡出的铁观音茶，营养成分都能最大限度地析出，口感一点都不涩，非常适合夏天饮用。

冷泡茶不但可以生津止渴、清除油腻，而且对于降低血压与降低尿酸具有特别的功效。

2、完整保留有益物质

铁观音茶叶本身含有700多种营养物质，冷泡茶可以避免水温对茶叶细胞结构的破坏，完整的保留茶叶中的有益物质，这个结论是有研究数据支撑的。

据《北京晨报》报道，中国农业科学院茶叶研究所研究院林智主任曾经拿出一份国外的冷泡茶研究报告，这份报告发布在《食品组成与分析》期刊上，研究显示，从总体来看，冷泡茶茶汤中的多酚类物质、儿茶素以及抗氧化活性等指标均好于热水泡的茶。

室温水泡茶时间长，有利于铁观音茶叶完全伸展膨胀，将茶叶中的有益物质充分迁移到茶汤中，而室温水对茶叶细胞结构没有破坏作用，这也保证了茶叶中有效成分的完整性，得到多酚类物质更为丰富的茶饮。

3、降三高效果突出

茶多酚是茶叶中富含的多酚类物质的总称，已被证实有降糖、降脂、预防高血压、脑血栓、动脉硬化等功效。茶色素是茶多酚的氧化聚合物，也能与茶多酚一样，对糖尿病有一定的防治作用。另外，茶色素也有降低胆固醇的作用，对糖尿病并发症——心脑血管疾病和动脉硬化等也有一定的预防和治疗作用。

冷开水泡茶因为需要较长时间，这样茶叶中的多糖成分能被充分泡出，对2型糖尿病患者具有较好的辅助治疗效果。冷水泡茶两个小时后，儿茶素、茶多酚、茶色素、多糖等营养物质释放得最多。

4、不影响睡眠

绿茶在冷水中浸泡4-8小时，对身体有益的儿茶素便能有效地泡出，而影响睡眠的咖啡因只有1/2以下，这样的泡法可以降低咖啡因的释放，不伤胃也不影响睡眠。

另外冷泡茶因为释放出的单宁酸减少，苦涩口感也不及热泡茶那样明显。

5、冷泡茶怎么泡

冷泡茶，就是用冷水来冲泡铁观音茶叶，冷泡茶中，冷水，可以是凉白开、矿泉水、纯净水，水温为常温状态，其中以矿泉水冷泡口感为最佳。一杯好喝的冷泡茶，不加糖就有自然的甜香，口感甘醇。

茶叶经过冷泡效力大涨，但是冷泡茶对茶叶的要求比较高，并不是每一种茶叶都适合冷泡法。用来冷泡的茶叶，最好选用新茶，这样才能喝出香醇滋味。

此外，发酵程度较低的铁观音茶叶，发酵越轻、越生的茶冷泡起来口感更为芬芳甘美。

绿茶、发酵较轻的乌龙茶、月光白都比较适合冷泡；发酵程度较高的红茶、铁观音、普洱茶则不适合冷泡，泡出来味道苦涩、无香气。

6、三步泡出健康冷泡茶

① 准备茶叶、冷开水（或矿泉水）、玻璃杯等容器后，用比例约50毫升比1克水跟茶叶，这样的比例口感最好，当然也可以根据自己的口味增减。

② 静止室温时间2～6小时后，即可将茶汤倒出饮用，铁观音茶味甘醇可口（或过滤茶叶后放冰箱再冷藏）。绿茶的时间短一些，2小时就出味了，乌龙茶、白茶的时间要长一些。

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.

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 is a general term for polyphenols rich in tea, which has 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 better 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 brewing method 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.

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, because 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), glass cups, 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.