Five misunderstandings about drinking tea can be fatal.
In daily life, many people are used to sober up drunken people with strong tea, while others think that tea can cure all diseases and can be consumed without scruples. But today we want to tell you that this is all unhealthy and a misunderstanding of tea drinking.
Misunderstanding 1: strong tea sober up some people think that drinking strong tea after drinking alcohol has a "sober up" effect, which is wrong. After drinking, the alcohol in the alcohol enters the blood through the gastrointestinal tract and is first converted into acetaldehyde in the liver, then into acetic acid, and then decomposed into carbon dioxide and water excreted through the kidney. While drinking strong tea after drinking alcohol, the caffeine in the tea can quickly play a diuretic role, thus promoting acetaldehyde that has not been broken down into acetic acid (a substance that has a greater irritating effect on the kidney) to enter the kidney prematurely, causing kidney damage.
Misunderstanding 2: refreshing new tea refers to the tea that has been picked for less than a month. This kind of tea has excellent shape, color and taste, and it is really a kind of enjoyment to drink. However, due to the short storage time of tea, the contents of polyphenols, alcohols and aldehydes are high, and abdominal pain and abdominal distension may occur if you drink new tea for a long time. At the same time, new tea also contains active tannic acid, caffeine, etc., excessive drinking will make the nervous system highly excited, resulting in limb weakness, cold sweat and insomnia and other "tea drunk" phenomenon.
Misunderstanding 3: drinking tea can increase blood pressure. Tea has the functions of anticoagulation, promoting dissolution, inhibiting platelet aggregation and regulating blood lipids, which can prevent cholesterol and other lipid masses from depositing on the walls of blood vessels, thus preventing coronary arteries from narrowing, especially tea containing catechins, which can reduce the content of cholesterol in the human body, blood lipids and blood pressure. Therefore, drinking tea can prevent and cure cardiovascular disease.
Myth 4: tea doctors have all kinds of diseases. some people think that tea is not only a safe drink, but also a good medicine for the treatment of diseases. As everyone knows, for some patients, it is not suitable to drink tea, especially strong tea. Caffeine in strong tea can make people excited, insomnia, increased metabolic rate, not conducive to rest; can also make hypertension, coronary heart disease, kidney disease and other patients with faster heartbeat, and even arrhythmia, frequent urination, increase the burden of heart and kidney. In addition, caffeine can also stimulate gastrointestinal secretion, which is not conducive to the healing of ulcers, while tannins in tea can converge, slow intestinal peristalsis and aggravate constipation.
Myth 5: chewing tea root is good for health. Many people think that chewing tea root can help remove the bad smell in the mouth, so they like to chew tea root after drinking tea. Although this is not a bad habit in itself, some tea roots will have some pesticide residues. So it's better not to chew tea root.
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Manufacturing technology of black tea
The manufacturing process of black tea is to kill green, knead, pile and dry. Among them, woodpile is a unique process in the manufacture of black tea, and it is also a key process to form the quality of black tea. The main results are as follows: (1) because the leaves picked by black tea are thick and old and the water content is low, they need to be stir-fried at high temperature and stir evenly, showing dark green. (2) after kneading and killing green leaves out of the pot, immediately knead and twist while it is hot, it is easy to shape a good shape. The method of kneading is the same as that of ordinary black and green tea. (3) the rolled leaves are piled on the bamboo mat, 15 thick.
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Fuding Dahao tea
It belongs to asexual reproduction system. It is a national improved breed. Originally from Fuding County, Fujian Province. It has been cultivated for a hundred years. Zhejiang, Jiangsu, Jiangxi, Hubei, Anhui and other provinces have been introduced and cultivated. It is one of the high yield and high quality varieties suitable for growing in low hilly red soil. Morphological features: small tree type, large leaves, early bud species. The plant is tall, erect, the bud leaves are fat, silvery and fluffy, and the tenderness is strong. The spring buds germinated in the middle of March, and the 100 buds weighed 104 grams at the peak of one bud and three leaves in the first ten days of April. Can be processed into different shapes of famous tea. It's not just processing. "
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