How to drink tea bags

Some people in life like to brew tea repeatedly until they can't taste it; some people change the tea one or two times. Which of the two approaches is correct, how good is it to brew a cup of tea? The reporter interviewed Yin Junfeng, an associate researcher at the Tea Research Institute of the Chinese Academy of Agricultural Sciences.

Yin Junfeng told reporters that some people like to drink light tea. Some people like to drink strong tea. Although the number of tea brewing has a lot to do with different people's tastes, from the perspective of nutrient absorption, it is best to brew only 1 bag of tea. Times, do not exceed 3 times in bulk tea.

He explained that tea contains tea polyphenols that have anti-cancer effects, tea polysaccharides that lower blood sugar, caffeine that excites the central nervous system, and nutrients such as various amino acids and vitamins. How much nutrients can be deposited has a lot to do with the number of brews. In general, the larger the shape of the particles, the slower the rate of precipitation of nutrients; the smaller the particles, the faster the precipitation.

Compared with bulk tea, the tea leaves of the bagged tea are cut and smashed during processing, and the leaf cells are fully destroyed. The particle shape is relatively small, and the nutrients in the tea leaves are immersed for the first time in 3-5 minutes. %-90% precipitation, after the second brewing, about 10% of the remaining nutrients are almost completely precipitated. Therefore, Yin Junfeng suggested that it is best to brew the bagged tea once, not only without any loss of nutrient absorption, but also without affecting the taste and taste. Due to the large size of the bulk tea, the first brewing time is preferably a little longer. It should be about 5 minutes, and the nutrients will be 60%-80%. After the second brewing, there will be 80%- 90% of the nutrients are precipitated; after the third brewing, the leaching rate of nutrients will exceed 95%, and then brewing, there is no nutritional effect.

As for some experts, tea leaves will cause leaching of harmful substances such as pesticides and heavy metals. Yin Junfeng pointed out that although this argument has some truth, it does not have to worry too much. At present, most of the pesticides used in tea production in China have extremely low water solubility. According to the calculation of 10 grams of tea per person per day, even if 1 mg/kg of residual tea is brewed, only 0.0001 mg of pesticides are ingested, which is allowed by the World Health Organization every day. A few thousandth of the intake. The leaching rate of heavy metal lead in tea is also relatively low. As long as the tea of ​​a regular manufacturer is purchased, its content will not exceed the national standard.