Black Tea

Tea has the function of stimulating the cerebral cortex, and after drinking tea, one can forget fatigue. The polyphenols in black tea can stimulate the cardiovascular system, increasing blood supply; thus, drinking tea can improve work efficiency. Speaking of taboos, some people cannot sleep well after drinking tea. For those with insomnia, they should drink less black tea or other teas, especially avoiding it after noon, as it may affect their sleep. Benefits and Drawbacks of Women Drinking Black Tea 1. Black Tea Can Prevent and Treat Heart Disease and Stroke Strengthening Bones: Black tea is mild in nature and rich in flavor, containing trace elements like potassium, which can enhance cardiac circulation and reduce calcium loss from the body. Moreover, black tea contains manganese, and regular consumption can strengthen bones. Preventing Heart Disease and Stroke: Black tea contains flavonoids that can prevent and treat heart disease and stroke. 2. Black Tea Has Stomach-Nourishing Benefits Regular consumption of black tea can increase appetite and aid digestion. Drinking black tea leaves a pleasant aroma in the mouth, which can help eliminate bad breath and prevent tooth decay. Black tea also has strong antibacterial properties, and daily use can prevent viral colds…...

Tea is not medicine and cannot cure diseases. Tea is a health drink, but drinking tea is not the same as taking medicine; it cannot cure diseases. Many authoritative organizations worldwide have confirmed that long-term consumption can help prevent certain diseases. The primary substances in tea include polyphenols, theaflavins, thearubigins, and theabrownins, among others. For the sake of simplicity and ease of understanding, we will focus on just a few of these components out of the over one hundred substances present in tea. Tea Beneficial Components in Tea Tea polyphenols are a general term for the polyphenolic compounds found in tea, including flavanols, anthocyanidins, flavones, flavonols, and phenolic acids. They mainly have detoxifying, anti-radiation, and fat-reducing effects. Theaflavins are a type of yellow pigment found in yellow tea, black tea, and Pu'er tea, produced during the fermentation process. They primarily have antioxidant properties, aid in cardiovascular disease prevention, and lower blood lipids. Thearubigins are a general term for a heterogeneous group of acidic phenolic pigments, with higher content in black tea, aged Pu'er tea, and older Pu'er teas. They are an essential component responsible for the red color of tea infusion. Thearubigins act as powerful antioxidants, helping aging bodies resist…...

New ripe Pu'er tea, taking Menghai fermentation as an example, often carries some stack flavors and miscellaneous odors. After all, it spends several dozen days in the heap. However, after two years of storage, a new ripe Pu'er tea has largely lost its stack flavor, replaced instead by a hint of aged aroma (note that this is not the scent of agarwood). This aged aroma can be discerned from the adhesion on the cup. During the early stage of the tea, this fragrance is accompanied by a watery taste, making it indistinct. The thickness of good ripe tea is evident right from the start, but during its initial stages, it is still affected by the water vapor, making the texture less concentrated and somewhat bland. After about two years, the thickness is fully released, making it viscous and heavy on the tongue. The Depth of Quality in Ripe Pu'er Tea The sweetness in new ripe Pu'er tea isn’t very direct; in other words, there’s a straightforward sweetness, but the lingering sensation after swallowing isn’t prominent. If a ripe tea two or three years old doesn’t develop any sweetness, it means its potential for improvement is limited. Observing changes at different…...

Every time I passed by the Merlion Park and looked up at the world-famous statue of the Merlion spouting water, something always felt amiss. One day, while idly watching the flow of passersby at an Orchard Road MRT station entrance, it struck me like a bolt of lightning: the Merlion statue has a stern expression without a hint of a smile. Just like the endless stream of pedestrians before my eyes, colorful as they were, their expressions were uniform: hurried, with serious faces. The constant spray of water, day and night, seemed to represent the relentless pressure that Singaporeans carry throughout their lives, unceasing and inexhaustible. I knew before arriving in Singapore that Singaporeans weren't particularly happy. On the world map, this tiny country is sandwiched between two large nations, Malaysia and Indonesia, with whom relations aren't entirely friendly. Lacking internal resources and facing external pressures, the nation struggles to find room to maneuver, constantly pushing itself to strive for excellence and work hard. During my stay in Singapore, I felt that the words "leisure" and "ease" were luxuries that were hard to come by. Even primary school students were competing over academic achievements, university professors were working tirelessly under…...

Black tea is a fully fermented tea, with a dark brown, lustrous appearance and a sweet, rich aroma, hence its name. Its main benefits include aiding digestion, tonifying the stomach, promoting diuresis, and reducing swelling. One, it has a stimulating and fatigue-relieving effect as black tea can excite the central nervous system, accelerate blood circulation, which helps metabolic processes, enabling concentration and relieving fatigue. Two, black tea has a saliva-stimulating and heat-clearing effect. The polyphenols, sugars, amino acids, pectin, and other components in black tea can stimulate saliva secretion. The caffeine it contains can control the hypothalamic temperature center, maintaining physiological balance within the body, achieving the effects of stimulating saliva production and clearing heat. Three, drinking black tea has a diuretic and de-swelling effect. Black tea contains caffeine, which can dilate the microvessels of the kidneys, inhibit water reabsorption by the renal tubules, increase urine output, helping to eliminate lactic acid, uric acid, excess salts, harmful substances, etc., from the body, thus alleviating edema caused by heart disease or kidney disease. Four, black tea has an anti-inflammatory and bactericidal effect. The catechins in black tea can bind with single-cell bacteria, causing the bacterial proteins to coagulate and precipitate, thereby…...

Generally, whether it's bottled green tea beverage or canned solid green tea leaves, you should not drink them if they have passed their expiry date, even if unopened. There is a possibility of spoilage, and continuing to consume them may affect your health. Can I Drink Green Tea That's 2 Years Past Its Expiry Date If It's Unopened? Green tea, being an unfermented tea, typically has a shelf life of around 12 to 18 months at room temperature, depending on the specific date indicated on the packaging. If the green tea is two years past its expiry date, it should not be consumed, even if it remains unopened. By this point, the tea might have already deteriorated in quality and flavor, which could negatively impact your health upon consumption. It is recommended to finish opened green tea within 2 to 4 weeks; otherwise, its taste and quality will be affected. This is because green tea is prone to oxidation when not stored in a sealed container, causing changes in both its color and character. Oxidized green tea will have a yellowish hue, diminished aroma, and a lighter taste. To preserve green tea, it should be kept sealed and refrigerated, ideally…...

How to prevent tea from aging and deteriorating: Do well in preventing pressure, dampness, sealing, avoiding light, and preventing odor. Green tea is suitable for canning and sealed refrigeration; black tea needs to be stored in a tightly closed and dry container; Oolong tea can be stored at room temperature using double-lid cans such as iron or tin cans; white tea requires a well-sealed tin or iron can for storage; Pu'er tea should be stored with cotton paper in a normal temperature environment without any odor. How to Better Prevent Tea from Aging? 1. Control of moisture content in tea: The safe moisture limit for tea is below 5%. For coarse tea, if it undergoes one short-term high-temperature drying, it may not achieve complete and sufficient drying, so two-stage drying is more ideal. Freshly dried tea needs to cool down before being bagged, but this cooling time should not be too long to avoid re-moistening; after the coarse processing, picking out stems and dust, the tea must be dried again to ensure that the moisture content is less than 5%. 2. Avoid light exposure. Experiments have shown that light is the most intense and rapid factor leading to deterioration of…...

A fine pot with fine tea, drinking tea and caring for the pot is truly a leisurely pursuit in life. A pot, if well maintained, will be increasingly enjoyable to use, but if improperly handled during use, it can lose its essence as a purple clay pot, which would be a great pity. When caring for your pot daily, you should avoid some bad habits. Bad Habit #1 Ice and Fire Not Warming the Pot in Winter In winter, when there are large temperature differences, if the room temperature is low, the pot's body temperature will also be low. If you directly pour hot water over it, there is a possibility of cracking. The correct approach is: before brewing tea, preheat the pot with warm water. Even if it’s not winter, after washing the pot with cold water, do not immediately brew tea or fill it with hot water; instead, place it in a warm room temperature environment to let the pot warm up on its own, then preheat it before brewing tea. Bad Habit #2 Leaving Tea in the Pot Proudly Cultivating Tea Mountain For a long time, accumulated tea residue in the teapot and cups was referred to…...

Black tea, with its mild nature, is suitable for all ages and is loved by many tea enthusiasts. However, some enthusiasts complain that the tea they brew has a sour and astringent taste, not as pleasant as they imagined. Is it because the tea isn't good? Or is it the way you're brewing it? Even the most mild-mannered person can lose their temper sometimes, and similarly, while black tea is easy to brew, when done incorrectly, it can result in an unpleasantly sour, bitter, and astringent taste. To enjoy a good cup of tea, having high-quality tea leaves alone is not enough; one must also use the correct brewing method to properly bring out the aroma and flavor. Now, let's share the method for brewing black tea. The Correct Method for Brewing Black Tea Warm the teaware: Before brewing black tea, pour boiling water into the teapot and teacups to warm them up. This increases the temperature and ensures cleanliness. Add tea: Using a tea measure, add 5g of tea leaves to the warmed teacup, adjusting the amount based on the number of people and the size of the cup. Brew: Gently pour freshly boiled water into the teacup until…...

Tea enthusiasts are well aware that tea contains abundant nutrients such as polyphenols and amino acids, which can eliminate free radicals, lower cholesterol levels, and delay aging, making it a popular choice for health-conscious individuals. While there are many benefits to drinking tea, moderation is key. Drinking excessive amounts of tea can have the opposite effect. So, how much tea is appropriate to drink in a day under normal circumstances? Although tea is beneficial, it cannot replace water. Our bodies lose significant amounts of water through sweat and urine daily, requiring ample water intake to meet our hydration needs. Tea contains various vitamins, polyphenols, and amino acids, which can help replenish bodily fluids to some extent. However, relying solely on tea for hydration is not a healthy habit. Drink Tea in Moderation: How Much Is Healthy Per Day? 1. The appropriate amount of tea to drink varies from person to person. Factors contributing to this variation may include age, gender, occupation, living environment, lifestyle, dietary structure, season, climate, drinking habits, and health status. For an average adult, consuming 4-20 grams of tea and brewing 400-2000 milliliters of tea per day is within a common range. The ratio of tea to…...

Pu'er tea has a shelf life of 10 to 20 years. Made from unique large-leaf varieties, Pu'er tea is categorized into raw and ripe types based on its processing method. Its thick and robust leaves are rich in flavor and have the potential for aging, hence there isn't a fixed expiration date. It is generally believed that Pu'er tea can be stored for 15 to 20 years. According to the national standard GBT22111-2008, under proper storage conditions, Pu'er tea can be preserved for an extended period. How does the national standard define the shelf life of Pu'er tea?From the definition of Pu'er tea itself: Pu'er tea is made from sun-dried tea leaves produced in specific regions of Yunnan, which undergo post-fermentation and can be processed as loose or compressed tea. Therefore, the national standard provides a guideline for the shelf life, stating that under the conditions specified in GBT22111-2008, Pu'er tea can be stored long-term. However, long-term storage ≠ permanent storageIn 1963, during the disposal of Qing dynasty tribute teas at the Forbidden City in Beijing, over two tons of aged teas were discovered, including some Pu'er teas. In Wang Yufeng's article "Pu'er Tea and the Qing Dynasty," he mentioned:…...

The brewing temperature for Dian Hong black tea is 95-100°C. High-quality black tea contains a rich array of substances and deeply accumulated aromatic compounds that can only be fully released with water at or above 95°C. This high temperature brings out the tea's rich and varied aroma and also helps to extract its internal substances, ensuring the fullness of the tea liquor. What Temperature Water is Best for Brewing Dian Hong Black Tea? The ideal water temperature for brewing Dian Hong black tea is 95°C. Black tea is made through fermentation, and using high temperatures can fully extract polyphenols, amino acids, and other substances from the tea. Additionally, high temperatures enhance the aroma and richness of flavor. However, the 95°C refers to water that has been left to cool for about 2 minutes after boiling, not water that has not reached boiling point. For premium black teas, a water temperature around 95°C is suitable, or you can use water at 100°C for a more intense flavor. Regardless, the water must always be brought to a boil. There isn't a definitive temperature, as lower temperatures yield a smoother taste and slower extraction of substances, increasing the tea's durability, while higher temperatures…...