welcome to Wenshan Baozhong tea

index

Tea tree species

	The categories of tea		How to find tea

	Evaluating tea		Storing tea

	The composition and functions of tea		Tea tree species

	Simple tea tasting utensils		Introduction to the teapot
	Small teapot tea tasting utensils		Basic tea brewing knowledge
	Tea and health

Common types of tea in Taiwan

In terms of the nutritional components of tea, besides the fat-soluble vitamins that are not easily absorbed through drinking tea, the other vitamins and minerals good for the body can be absorbed through drinking tea.


The economic contributions that tea has on the humanities history of Taiwan cannot be ignored.	The beautiful tea flower.

Catechins:

Generally called “tea tannin,” it is a unique element of tea, it is bitter, tart, and has a converging nature. It can combine with the caffeine in tea and reduce the physiological effects of caffeine on the human body. It is an antioxidant, prevents sudden abnormalities, anti-tumor; it lowers the amount of blood cholesterol and low-density ester protein content, inhibits platelet aggregation, it is anti-bacterial, and helps reduce food allergies.

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Caffeine:

It has a bitter taste, and is an important ingredient forming the flavor. In black tea, it integrates with polyphenol to form composites; after the tea cools it creates an “emulsion phenomenon.” The special tea catechins and oxidative condensates can alleviate yet sustain the excitatory effects of caffeine in tea, so drinking tea can help long distance drivers maintain sober minds and have more stamina.

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Minerals

Tea is rich in potassium, calcium, magnesium, manganese…11 kinds of minerals. Tea is rich in canions and has less anions, it is an alkaline food. It can help the bodily fluids remain alkaline, and maintain bodily health.

1. Potassium: Promoting the exclusion of blood sodium. When the level of blood sodium is high, it is one of the reasons for hypertension, drinking tea can prevent hypertension.

2. Fluoride: Fluoride has the effect of preventing tooth decay.

3. Manganese: It has antioxidant effects and prevents aging; it enhances immunity, and contributes to the utilization of calcium. Because it does not dissolve in water, it can be grounded into tea powder and eaten.

Vitamins:

1. Carotenoids: They can be converted into vitamin A in the body, but they must be drunk with tea residues as supplements.

2. Group B vitamins and vitamin C: They are water soluble and can be obtained through drinking tea.

Other functional components:

1. Flavanoids alcohols: They can strengthen the microvascular walls and eliminate bad breath.

2. Saponin: Anti-cancerous, anti-inflammatory effects.

3. Amino GABA: It is produced when the tea is going through anaerobic respiration during the tea production process; it is called GABA tea and can prevent hypertension.

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