Polyphenol

Basic Introduction to Shitai Xiangya "Shitai Xiangya" is the public brand of green tea from Shitai County, with a total tea garden area of 80,000 mu and an output of around 2,500 tons. Nutritional Value Green tea helps delay aging. Tea polyphenols have strong antioxidant properties and physiological activity, making them scavengers of free radicals in the human body. Research has shown that 1 milligram of tea polyphenol can eliminate harmful excess free radicals in the human body as effectively as 9 micrograms of superoxide dismutase, far surpassing other similar substances. Tea polyphenols can interrupt lipid peroxidation reactions and clear active enzymes. According to the test results of Dr. Akeda Takayuki of Japan, the anti-aging effect of tea polyphenols is 18 times stronger than that of vitamin E. Green tea helps suppress cardiovascular diseases. Tea polyphenols play a significant role in human fat metabolism. High levels of cholesterol and triglycerides in the body lead to fatty deposits on the inner walls of blood vessels and the proliferation of smooth muscle cells, forming atherosclerotic plaques and other cardiovascular diseases. Green tea contains potent antioxidants and vitamin C, which not only clear free radicals in the body but also secrete hormones that…

Tea leaves will undergo changes over time, regardless of whether they are vacuum-packed. The chlorophyll and polyphenol compounds in the tea can cause the leaves to age and turn yellow or red. If the tea was not sufficiently dehydrated or dried improperly, the infusion may become bitter and astringent. If stored improperly, it may even develop mold. Therefore, when you return to drinking tea that has been opened for some time, there are certain issues to be mindful of. First, check if the tea has developed mold. Place the tea leaves in your hand and examine them under bright light or give them a light sniff. If there is a musty smell, the tea should not be consumed and can instead be used as plant fertilizer. Brewing Method to Address the Issue If the dry tea leaves have a grassy scent or other off-flavors, you can seek the assistance of a professional tea roaster or a tea shop to process them. If there is only a slight aged or stale flavor, you can use a brewing method to address this. Method One The water temperature should be high, ideally boiling. Allow the first steeping to sit for longer than usual,…

During every spring tea season, we have the opportunity to taste a variety of Pu'er spring teas. However, many tea enthusiasts often complain that the tea they brew is too bitter and astringent, not pleasant at all... Could it be that the tea itself is of poor quality? Why is the taste of spring tea so bitter? Reasons for the Bitter Taste in Spring Tea The type of tea: Some specific varieties of tea, such as large-leaf tea plants, may contain higher levels of polyphenols, which can result in a bitter taste. Picking time: Spring tea is typically made from young buds or leaves picked during spring. These younger leaves have relatively higher polyphenol content, which can impart a certain degree of bitterness and astringency. Processing techniques: Inadequate or excessive fixation can affect the mouthfeel of the tea. The kneading process also influences the level of bitterness and astringency in the tea. Brewing methods: Water temperature: High water temperatures can cause an excessive release of bitter and astringent compounds in the tea. Brewing time: Longer brewing times can result in a stronger infusion, intensifying the bitterness and astringency. Amount of tea used: Using too much tea can increase the bitterness…