安溪铁观音喝茶十忌

喝铁观音茶十忌：

一忌、空腹饮茶。中医认为：空腹饮茶，铁观音茶性入肺腑，会冷脾胃，等于“引狼入室”。我国自古就有“不饮空心茶”之说。

二忌、饮烫茶。太烫的茶水对人的咽喉，对食道和胃的刺激较强。如果长期饮用太烫的茶水，可能引起这些器官的病变。另据国外研究显示，经常饮温度超过62℃茶水的人，胃壁较容易受损，易出现胃病的病症。饮茶的温度宜在56℃以下。

三忌、饮冷茶。温茶，热茶能使人神思爽畅，耳聪目明;冷茶对身体有滞寒，聚痰的副作用。

四忌、饮浓茶。安溪铁观音浓茶含有的咖啡因和茶叶碱较多，刺激性强，容易引起头痛，失眠。

五忌、冲泡时间太久。冲泡时间过长，茶叶中的茶多酚，类脂，芳香物质等可以自动氧化，不仅茶汤色暗，味差，香低，失去品尝价值;而且由于茶叶中的维生素C，维生素P，氨基酸等因氧化而减少，使茶汤营养价值大大降低;同时由于茶汤搁置时间太久，受到周围环境的污染，茶汤中的微生物(细菌和真菌)数量较多，很不卫生。

六忌、冲泡次数过多。一般茶叶在冲泡3-4次后就基本上没有滋味了。据有关试验测定，头开茶汤可含水浸出物总量的50%，二开茶汤含水浸出物总量的30%，三开茶汤则为10%，四开茶汤却只有1-3%，再多次冲泡就会使茶叶中的某些有害成分也被浸出，因为茶中的微量有害元素往往是在最后浸出。

七忌、饭前饮茶。饭前饮茶会冲淡唾液，使饮食无味，还能暂时使消化器官吸收蛋白质的功能下降。

八忌、饭后马上饮茶。铁观音茶中含有鞣酸，能与食物中的蛋白质，铁质发生凝固作用，影响人体对蛋白质和铁质的消化吸收。

九忌、用茶水服药。茶叶中含有大量鞣质，可分解成鞣酸，与许多药物结合而产生沉淀，阻碍吸收，影响药效。所以，俗话说：“茶解药”。

十忌、饮隔夜铁观音茶。因隔夜茶放置时间过久，维生素已丧失，而茶汤里的养分会成为细菌，霉菌繁殖的养料

英语翻译

Ten taboos for drinking tea:

One bogey, drink tea on an empty stomach. Traditional Chinese medicine believes that drinking tea on an empty stomach will cause the tea to enter the lungs and stomach, which will chill the spleen and stomach, which is equivalent to "inducing wolves into the room." Since ancient times, there has been a saying in our country that "don't drink hollow tea".

Second, avoid drinking hot tea. Too hot tea has a strong irritation to the human throat, esophagus and stomach. If you drink too hot tea for a long time, it may cause diseases of these organs. According to foreign studies, people who regularly drink tea with a temperature exceeding 62°C are more prone to damage to the stomach wall and are prone to gastric diseases. The temperature of drinking tea should be below 56℃.

Three bogeys, drink cold tea. Warm tea, hot tea can make people feel refreshed, ears and eyes are clear; cold tea has the side effects of stagnating cold and accumulating phlegm on the body.

Four bogeys, drinking strong tea. Strong tea contains more caffeine and theophylline, which is very irritating and can easily cause headaches and insomnia.

Five bogeys, the brewing time is too long. If the brewing time is too long, the tea polyphenols, lipids, and aromatic substances in the tea can be automatically oxidized. Not only the tea soup is dark in color, poor in taste, low in aroma, and loses tasting value; but also due to the vitamin C, vitamin P, and amino acids in the tea. Such as the reduction due to oxidation, the nutritional value of the tea soup is greatly reduced; at the same time, because the tea soup is left for too long, it is polluted by the surrounding environment, and there are many microorganisms (bacteria and fungi) in the tea soup, which is very unhygienic.

Six taboos, excessive brewing times. Generally, the tea leaves are basically tasteless after 3-4 times of brewing. According to relevant tests, Toukai tea soup can account for 50% of the total water extract, 30% of the total water extract of the second open tea soup, 10% of the total water extract of the three open tea soup, and only 1-3% of the four open tea soup. The second brewing will cause certain harmful components in the tea to be leached out, because traces of harmful elements in tea are often leached out at the end.

Seven bogeys, drink tea before meals. Drinking tea before meals will dilute saliva, make the diet tasteless, and temporarily reduce the ability of the digestive organs to absorb protein.

Eight taboos, drink tea immediately after a meal. Tea contains tannic acid, which can coagulate with protein and iron in food, and affect the digestion and absorption of protein and iron by the human body.

Nine taboos, take the medicine with tea. Tea contains a large amount of tannins, which can be decomposed into tannins, which combine with many drugs to produce precipitation, hinder absorption and affect the efficacy of the medicine. Therefore, as the saying goes: "tea antidote".

Ten bogeys, drink overnight tea. Because the overnight tea is left for too long, the vitamins have been lost, and the nutrients in the tea soup will become the nourishment for the growth of bacteria and molds

English translation