白茶、绿茶、红茶、黑茶、黄茶 青茶 功效

绿茶降火防癌

我国绿茶生产历史最久，品类最多，如西湖龙井、黄山毛峰、洞庭碧螺春、太平猴魁等。绿茶属于不发酵茶，其外观千姿百态，香气、滋味各具特色，清汤绿叶，十分诱人，是名茶最多、研究最广泛的茶类。

儿茶素等多酚类化合物被公认为是绿茶中对健康有益的关键成分，具有多种保健功能，包括预防癌症、改善心血管健康、减肥、抵御电离辐射等。从中医的角度来说，绿茶微寒，有助降火，胃寒的人应该少喝，而容易上火、体壮身热的燥热体质者宜饮。

一般来说，绿茶冲泡水温以85℃为宜。冲泡时间以2~3分钟为好。绿茶与水的比例以1∶50为宜。在茶具方面，可以选用瓷杯或透明玻璃杯，冲泡时不要盖盖子。

红茶暖胃护心

我国红茶产地较广，种类较多，一般分为工夫红茶、小种红茶、红碎茶三大类。红茶之所以被广泛饮用，在于它色泽黑褐油润、香气浓郁带甜、滋味醇厚鲜甜、汤色红艳透黄、叶底嫩匀红亮等诸多特点。它属于全发酵茶，在加工过程中，茶多酚氧化成茶黄素和茶红素，多数糖类物质水解成可溶性糖，从而产生红茶特有的香气和口感。

茶黄素是红茶中最主要的功能性成分。大量医学研究表明，饮用红茶有助调节人体动脉中低密度脂蛋白和高密度脂蛋白的含量，从而降低心血管疾病的发生概率。从中医的角度来说，红茶性温，有暖胃的作用，虚寒体质者和老年人宜饮性温的红茶。

泡红茶最好用刚煮沸的水，用水量与绿茶相当，冲泡时间以3~5分钟为佳。泡红茶盖上盖子，茶香会更浓郁。

青茶润燥减肥

乌龙茶又名青茶，既有绿茶的清香，又有红茶醇厚的滋味。我国乌龙茶主要分为四类，分别是闽南乌龙(如铁观音)、闽北乌龙(如大红袍)、广东乌龙(如岭头单枞)、台湾乌龙(如冻顶乌龙)。乌龙茶属于半发酵茶类，加工工艺介于绿茶和红茶之间。

除了在绿茶和红茶中常见的儿茶素、茶多糖、茶皂素等，乌龙茶还含有一些特殊功能成分。比如某些乌龙茶品种中富含“甲基化儿茶素成分”，具有抗过敏、抗炎、抗氧化、保护肝细胞、降血压等功能。从中医的角度来说，乌龙茶性平，能清除体内积热，特别适合秋天饮用，可缓解秋燥。

泡乌龙茶最好用紫砂壶或盖碗杯，且一定要用100℃的沸水，冲泡后要加盖。

白茶抑菌抗辐射

白茶的加工工艺比较简单，分为萎凋和干燥两道工序。由于白茶制法特异，其成茶满披白毫，芽叶连梗，形态自然素雅，色泽银白灰绿，汤色清淡。按采摘标准不同可分为白毫银针、白牡丹、贡眉和寿眉。

英语翻译

Green tea reduces fire and prevents cancer

my country’s green tea production has the longest history and the most types, such as West Lake Longjing, Huangshan Maofeng, Dongting Biluochun, Taiping Hukui and so on. Green tea is a kind of non-fermented tea. It has a variety of appearances, and its aroma and taste are unique. The clear soup and green leaves are very attractive. It is the most famous tea and the most widely studied tea.

Polyphenol compounds such as catechins are recognized as key health-benefit components in green tea, and have a variety of health-care functions, including cancer prevention, cardiovascular health improvement, weight loss, and ionizing radiation resistance. From the perspective of traditional Chinese medicine, green tea is slightly cold, which can help reduce fire. People with cold stomach should drink less, and people with hot physique who are prone to get angry and have a strong body should drink it.

Generally speaking, the temperature of green tea brewing water is 85℃. The best brewing time is 2~3 minutes. The ratio of green tea to water is preferably 1:50. For tea sets, porcelain cups or transparent glass cups can be used, and the lid should not be covered when brewing.

Black tea warms the stomach and protects the heart

my country's black tea is produced in a wide range and there are many types, generally divided into three categories: Gongfu black tea, Souchong black tea, and broken black tea. The reason why black tea is widely drunk is that it has many characteristics such as dark brown oily color, rich aroma and sweet taste, mellow and sweet taste, red and bright yellow soup, and tender and even reddish bottom of the leaves. It belongs to fully fermented tea. In the process of processing, tea polyphenols are oxidized to theaflavins and thearubicins, and most sugars are hydrolyzed into soluble sugars, thereby producing the unique aroma and taste of black tea.

Theaflavins are the most important functional component in black tea. A large number of medical studies have shown that drinking black tea can help regulate the content of low-density lipoprotein and high-density lipoprotein in human arteries, thereby reducing the incidence of cardiovascular diseases. From the perspective of traditional Chinese medicine, black tea is warm in nature and has the effect of warming the stomach. People with weak and cold constitution and the elderly should drink warm black tea.

It is best to use freshly boiled water to make black tea. The amount of water used is equivalent to that of green tea. The best brewing time is 3 to 5 minutes. Make black tea and cover the lid, the tea aroma will be more intense.

Green tea moisturizing weight loss

Oolong tea, also known as green tea, has the fragrance of green tea and the mellow taste of black tea. Oolong tea in my country is mainly divided into four categories, namely South Fujian Oolong (such as Tieguanyin), North Fujian Oolong (such as Dahongpao), Guangdong Oolong (such as Lingtou Dancong), and Taiwan Oolong (such as Dongding Oolong) . Oolong tea is a semi-fermented tea, and its processing technology is between green tea and black tea.

In addition to catechins, tea polysaccharides, and tea saponin commonly found in green tea and black tea, oolong tea also contains some special functional ingredients. For example, some oolong tea varieties are rich in "methylated catechins", which have the functions of anti-allergic, anti-inflammatory, anti-oxidant, protecting liver cells, and lowering blood pressure. From the perspective of traditional Chinese medicine, Oolong tea has a calming nature and can remove heat from the body. It is especially suitable for drinking in autumn and can relieve autumn dryness.

It is best to make oolong tea in a purple clay pot or a lidded cup, and be sure to use boiling water at 100°C, and cover after brewing.

White tea antibacterial and anti-radiation

The processing technology of white tea is relatively simple, divided into two processes: withering and drying. Due to the special method of making white tea, the resulting tea is full of Pekoe, buds and leaves with stalks, natural and elegant in shape, silvery white and grayish green in color, and the soup is light in color. According to different picking standards, it can be divided into Baihao Yinzhen, Bai Peony, Gongmei and Shoumei.