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铁观音茶叶最新泡法!降三高、降尿酸效果好

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Issuing time:2021-09-13 16:31

铁观音泡茶用热水泡,等凉了以后,确实不好喝,但如果开始就有凉水泡,你可能还不知道,但在韩国、日本等地方却流行用冷水泡茶,在日本,冷泡茶还有一个专有名称“水云茶”。




1、 1杯冷泡茶=10杯热茶




安溪铁观音冷泡茶是不是有些颠覆传统?但其实相对热水泡出的茶,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



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,完整的保留铁观音茶叶中的有益物质,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,这样铁观音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,但是冷泡茶对铁观音茶叶的要求比较高,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,安溪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。



所以,在传承传统的同时,也乐于尝试新事物,这才是我们最正确的选择。

英语翻译

Use hot water to make tea. When it cools, it really doesn’t taste good, but if there is cold water at the beginning, you may not know it, but in Korea, Japan and other places, it’s popular to make tea with cold water. In Japan, it’s cold. Tea also has a proper name "Shuiyuncha".




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




Does cold brewing tea subvert tradition? But in fact, compared with the tea brewed in hot water, the nutrients can be extracted to the maximum extent, and the taste is not astringent at all. It is very suitable for drinking in summer.



Cold brewing tea can not only produce body fluids and quench thirst, remove greasy, but also has special effects on lowering blood pressure and lowering uric acid.




2. Keep beneficial substances intact



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



According to the "Beijing Morning News", Director Lin Zhi of the Institute of Tea Research, Chinese Academy of Agricultural Sciences once produced a foreign cold brewed tea research report, which was published in the journal Food Composition and Analysis. The research showed that from the overall It can be seen that the indicators of polyphenols, catechins and antioxidant activity in cold brewed tea are better than tea brewed in hot water.




The long time of making tea in room temperature water is good for the tea to fully expand and swell and fully migrate the beneficial substances in the tea into the tea soup. The room temperature water has no damaging effect on the cell structure of the tea, which also ensures the integrity of the active ingredients in the tea. Tea with richer polyphenols.




3. Outstanding effect of lowering three highs



Tea polyphenols is a general term for polyphenols rich in tea. It has been proven to have the effects of lowering blood sugar, lowering lipids, preventing high blood pressure, cerebral thrombosis, and arteriosclerosis. Tea pigment is an oxidized polymer of tea polyphenols, and it can also have a certain preventive effect on diabetes like tea polyphenols. In addition, tea pigment also has the effect of lowering cholesterol, and has a certain preventive and therapeutic effect on the complications of diabetes-cardiovascular and cerebrovascular diseases and arteriosclerosis.



It takes a long time to brew tea in cold water, so that the polysaccharides in the tea can be fully brewed, which has a better auxiliary treatment effect for patients with type 2 diabetes. After making 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



When green tea is soaked in cold water for 4-8 hours, 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, the bitter taste of cold brewed tea is not as pronounced as hot brewed tea because the release of tannins is reduced.




5. How to make cold tea



Cold brewing tea is to brew tea with cold water. In cold brewing tea, the cold water can be cool boiled, mineral water, or pure water. The water temperature is at room temperature, and the taste of cold brewing with mineral water is the best. A cup of delicious cold brewed tea has a natural sweetness without sugar and a mellow taste.



The effectiveness of cold brewing of tea has greatly increased, but cold brewing tea has higher requirements for tea, and not every kind of tea is suitable for cold brewing. It is best to use new tea for cold brewing tea, so that it can taste mellow.




In addition, the tea with a lower degree of fermentation, the lighter the fermentation, the more raw the tea will taste more fragrant and luscious when cold brewed.



Green tea, lightly fermented Oolong tea, and Moonlight White are more suitable for cold brewing; black tea, Tieguanyin, and Pu'er tea with higher fermentation are not suitable for cold brewing, and the brewed taste is bitter and has no aroma.



6, three steps to make healthy cold 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 to tea leaves. This ratio has the best taste. Of course, you can increase or decrease it according to your taste.



② After standing at room temperature for 2-6 hours, the tea can be poured out for drinking, and the tea tastes sweet and delicious (or filter the tea leaves and put them in the refrigerator before refrigerating). Green tea has a shorter time and tastes out within 2 hours, while oolong tea and white tea have a longer time.



Therefore, while inheriting the tradition, we are also willing to try new things. This is our most correct choice.


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