Polyphenol

Modern people generally live in a state of sub-health, and the high-fat, high-salt, high-sugar, and high-oil modern delicacies have changed the lives of modern people. The reasons are usually explained as a fast-paced modern lifestyle, overuse of drugs, lack of exercise, excess nutrition, etc. Such explanations are too broad, and while discussing these issues, we need a more concrete approach to solving them. The "Human Microbiome Project" launched in 2007 provides such an approach – the human microbiome. The human body is actually a superorganism composed of human cells and a large group of microorganisms living together symbiotically, with human cells accounting for 10% of the total cell count in the superorganism and human genes making up 1% of the total gene count. It can be said that any slight change in the health status of the human body involves microorganisms. Over 90% of the human microbiome resides in the gut. Ensuring a reasonable structure of the gut microbiome ensures one's own health. Around 2020, scientific understanding of the gut microbiome made frequent breakthroughs. We can now re-explain many issues from the perspective of the gut microbiome. Did you know? Our gut microbiome is shrinking. What is the problem with…

Tea is the best beverage for middle-aged and elderly people. Scientific analysis has shown that tea contains proteins, fats, over 10 types of vitamins, as well as nearly 300 components such as polyphenols, caffeine, and lipopolysaccharides, which can regulate physiological functions and play a variety of health-preserving and pharmacological roles. What are the greatest benefits of drinking tea? 1. Improves Muscle Endurance. There is an antioxidant in tea called "catechins," which can increase the body's ability to burn fat, improve muscle endurance, help fight fatigue, and increase the duration of physical exercise. Regular consumption of green tea shows the most significant effects. 2. Fights Ultraviolet Radiation. Tea polyphenols are water-soluble substances. Washing your face with tea water can remove facial grease, tighten pores, and have disinfecting, sterilizing, and anti-aging effects on the skin. It also helps reduce damage from ultraviolet rays in sunlight, acting as a natural "sunscreen." 3. Maintains Body Shape. The caffeine in tea can promote the secretion of gastric juice, aid digestion, and enhance the body’s ability to break down fat. Regular tea consumption can reduce waist circumference, lower body mass index (BMI), and thus help prevent diabetes and cardiovascular diseases. 4. Protects Against Radiation. Tea polyphenols…

       Discerning a tea's aging potential isn't something that can be accurately determined in a short period of time. It requires not only foundational knowledge but also experience gained through tasting, discussions, and perhaps even a bit of luck. You need to find a Pu'er tea that suits your taste and use it as a benchmark for assessing the aging potential of other teas, making it easier to judge their maturation capabilities. How to Assess the Aging Potential of Pu'er Tea 1. Quality of the Tea Product The three main factors that influence the quality of Pu'er tea are: raw materials, processing techniques, and storage conditions. The inherent differences in the raw materials (in terms of their intrinsic substances) largely determine the differences in the tea's quality over time. Processing techniques and storage conditions determine the tea's ability to age well. Often, tea enthusiasts debate whether ancient tree teas or younger tree teas age better. As mentioned in previous articles, everyone has different standards for what constitutes good taste in Pu'er tea, so direct comparisons are difficult. 2. Timeframe Many people overlook the importance of the timeframe when assessing a Pu'er tea's aging potential. This often leads them…

The sustained attention to health has long been one of the main themes in today's society and an important part of improving our quality of life. Seeking a healthier lifestyle has become a common consensus among many people. Among these, the role of tea is significant. The remarkable aspect of Puer tea is that soaking a few leaves in water creates a drink that can bring health benefits, with Puer tea standing out among them. When we delve into the microscopic world and examine the primary components of Puer tea, there are hidden wonders of health. Tea Polyphenols: The Main Forces that Can Attack and Defend Tea polyphenols are the general term for about 30 types of phenolic substances hidden in Puer tea, which is a major chemical component of the tea and one of the main sources of its color, aroma, and taste. In terms of health preservation, tea polyphenols also hold a dominant position, like a main force, helping us maintain the health of our bodies. Tea polyphenols have impressive fighting power and strong physiological activity, efficiently eliminating "free radicals" within the body. Free radicals are harmful substances produced during human respiration of oxygen, resulting from excessive oxidative…

Puer Tea · Storage If starting to drink Puer tea and incorporating it as an essential part of daily drinking habits marks the beginning of understanding Puer tea, then with the deepening of our affection for Puer tea, we cannot avoid facing the issue of Puer tea storage. This is because the concept of "the older, the more fragrant" always tantalizes the hearts of tea enthusiasts, and the allure of aged teas in the legends of the Puer tea world is mysteriously enchanting. In the eyes of experienced tea expert Mr. Huang Gang, "Puer tea storage is the key to understanding Puer tea." This detailed long article aims to answer questions such as "What is the 'storage' of Puer tea? What is good 'storage'? For Puer tea enthusiasts, solving this problem can save them from taking many detours in their journey to understand Puer tea. How do we understand the "storage" of Puer tea? Puer tea is a post-fermented tea, and both raw and ripe teas go through a process of storage and aging after being pressed into shape (even if they are loose). Therefore, we can say that the "storage" of Puer tea is produced during the later stages…

Basic Introduction to Dawu Green TeaDawu Green Tea grows in mountainous areas of Dawu County, where the climate is humid with significant temperature differences. The soil is mostly acidic or slightly acidic sandy loam, providing excellent natural conditions for tea plants, hence the county is a major producer of green tea. Dawu Green Tea has fine veins, thick flesh, and is rich in minerals, with a high content of tea alkaloids, making it of superior quality. Since 1983, tea production has developed rapidly, forming a production pattern of "tea on every mountain, and even on those without mountains," significantly increasing both yield and quality. Nutritional ValueGreen tea is known as the "national drink" in China. Modern scientific research confirms that tea indeed contains biochemical components closely related to human health. Besides its invigorating and refreshing effects, it also helps clear heat and summer heat, aid digestion, reduce phlegm, detoxify the body, relieve hangovers, quench thirst, reduce internal heat, improve eyesight, stop diarrhea, and alleviate dampness. It also has therapeutic effects on modern diseases such as radiation sickness, cardiovascular disease, and cancer. Its specific benefits include:1. Anti-agingHelps delay aging. Tea polyphenols have strong antioxidant properties and physiological activity, acting as scavengers…

Tea stored for a period, whether vacuum-packed or not, will undergo some changes. The chlorophyll and polyphenol compounds in the tea can cause the tea to age, turning yellow, red, and developing an off-flavor, and there is even the possibility of mold growth. Therefore, when drinking tea that has been stored for a while, first confirm whether the tea has molded. If there is a musty smell, it should not be consumed. If there is only a slight aged or stale flavor, you can use a brewing method to address it. Method one: The water temperature should be high, preferably boiling. The first infusion should be longer than usual, then discard the infusion without drinking it. Starting with the second infusion, steep for half the normal time, using a quick brew method, and drink it as soon as possible while it's hot. Method two: Reduce the water temperature by a few degrees and follow the normal brewing time. This can avoid the bitterness of the tea liquor. Method three: It is best to switch to brewing in a large teapot, such as a teapot warmer, and reduce the proportion of tea leaves. The taste will be better. For tea stored…

For many, perhaps the term "yellow leaf" may be unfamiliar. Among numerous Pu'er tea enthusiasts and even aficionados, there are not many who truly understand what "yellow leaf" means. The so-called "yellow leaf," put simply, refers to old leaves from old tea trees. As most of these old leaves turn yellow over time, they are named "yellow leaves." In fact, it refers to the part of the raw material screening and sorting process where the leaves are loose and large, and do not form into strips during rolling. According to production standards, this part of the tea leaves that are picked out is commonly referred to as "yellow leaf." Most people who do not understand the situation say that yellow leaves are "diseased, withered, or old leaves," which is incorrect. Moreover, withered, old leaves and diseased leaves cannot be rolled and cannot be processed into finished products at all. Typically, before tea farmers sell their raw tea, they must manually pick out the yellow leaves from the pile of raw tea, which is a significant amount of work. The formation of yellow leaves occurs in two ways: first, the third leaf when picking one bud with one leaf or one…

Yunnan white tea is mainly produced in Jinggu and is classified into two categories based on the tenderness of fresh leaves: Dabaitcha (single bud) and Moonlight White (one bud with one or two leaves). Moonlight White, also known as Moonlight Beauty, has black surfaces and white undersides of its leaves. The contrast of black and white makes the overall appearance of a single bud with two leaves resemble the moon in the night sky, hence the name. Few people are familiar with Jinggu white tea. Scholars have conducted research and analysis on it. In this article, let’s explore the differences between Jinggu white tea and Fuding white tea to establish a scientific understanding! No.1 Water Soluble Extracts: Water soluble extracts are a comprehensive reflection of the main taste and color substances in tea infusion. The amount indicates the quantity of soluble materials in the tea, marking the thickness and intensity of the infusion, which is positively correlated with tea quality. According to the data, the range of water soluble extracts in Fuding white tea samples is 33.28% to 40.39%, with an average of 37.52%. For Jinggu white tea, the content ranges from 40.74% to 46.72%, averaging 44.44%. These results indicate…

Black tea is the second largest category of teas in China and the most widely sold type of tea worldwide. The origin of black tea can be traced back to China, where it was first produced over 400 years ago during the Ming Dynasty by tea farmers in Wuyi Mountain, Fujian Province, as Zheng Shan Xiao Zhong. In terms of processing techniques, due to differences in rolling methods and fresh leaf varieties, black tea can be classified into: Gongfu Black Tea, Xiao Zhong Black Tea, and Broken Black Tea. Xiao Zhong Black Tea is the oldest type of black tea, originally produced in Wuyi Mountain, and is also the progenitor of other black teas; Gongfu Black Tea comes in many varieties, produced in different regions, such as Qimen Gongfu Black Tea mainly produced in Qimen County, Anhui Province, and Dian Hong Gongfu from Yunnan Province; Broken Black Tea is produced across a wide range of areas and is primarily for export. Although there are different classifications of black tea, the basic process generally includes "withering, rolling, fermentation, and drying." As a fully fermented tea, the core and soul of black tea is its "fermentation," which is a critical step in…

The Huangdi Neijing (The Yellow Emperor's Classic of Internal Medicine) states that "the lungs govern the skin and hair." With each breath we take, the lungs, through their function of dispersion, distribute vital energy and body fluids throughout the body to nourish the skin and hair, maintaining normal skin metabolism. If there are issues with the lungs, they often manifest through our skin. For example, dull skin without luster, roughness, and enlarged pores... To nourish the lungs and beautify the skin, according to the principle of "five colors correspond to five organs," there is a saying that "white nourishes the lungs." Mentioning white, tea enthusiasts immediately think of white tea. Silver Needle White Tea, made from tea buds, stands out among all white teas as particularly charming. Some describe it as "green snow bud" and call it the beauty among teas. Besides its high aesthetic value, Silver Needle is also rich in nutrients, with amino acid content reaching up to 9%. Its polyphenol content is also high, and after being stored for a year, it becomes richer in flavonoids. Silver Needle is not only widely recognized and consumed by the general public; its components' effects have been researched by countries…

Xu Yahé: The premise for 'aging to richer flavor' is to get the initial setup right for Pu'er tea The tea expert Xu Yahé once introduced a new concept of Pu'er tea storage called "Nurture, Guide, Influence, Control." Based on this concept, with his rich experience in making tea and participating in numerous Pu'er tea evaluations, he will explain how to achieve the initial setup for Pu'er tea's 'aging to richer flavor' before its production, following national standards. He hopes to provide readers with useful information and insights. Want 'aging to richer flavor'? First, check if it’s the right 'material' According to Xu Yahé, from the perspective of raw materials, the results for 'aging to richer flavor' differ for first-grade, second-grade, and third-grade teas. "I believe that the concept of 'aging to richer flavor' is targeted at specific teas, guiding and controlling their quality in a particular direction. Only good-quality teas are worth storing; otherwise, they should be consumed sooner." To Xu Yahé, Pu'er tea storage is like a school where only the best students with solid foundations can enter. What constitutes a good foundation? First, select the right material Which type of tea has the initial conditions to reach…

Cancer is a leading cause of the global disease burden, with mortality second only to cardiovascular diseases. In 2019, there were 23.6 million cases and 10 million deaths from various cancers across 204 countries and regions. The global cancer burden is expected to continue increasing, with projections estimating 28.4 million cancer cases by 2040. Diet is believed to be an effective approach for preventing certain cancers. Catechins are biologically active polyphenol components found in fresh tea leaves or green tea, and they are the primary contributors to the health benefits of tea. Fresh tea leaves typically contain four phenotypic catechins: (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG), and (-)-epigallocatechin gallate (EGCG). EGCG is the most abundant catechin in fresh tea leaves, accounting for over 40% of total catechin content. Many studies have shown that tea catechins possess anticancer properties. However, the impact of tea catechins and tea consumption on cancer risk remains inconclusive and controversial. Epidemiological and in vivo studies suggest that tea catechins exhibit anticancer effects against various types of cancer, including gynecological cancers, digestive tract cancers, brain gliomas, hepatobiliary cancers, and lung cancer. Catechins inhibit the proliferation and metastasis of cancer cells, act as antioxidants to scavenge free…

Recently, the Zhenba County Agricultural and Rural Affairs Bureau, in conjunction with the National Science and Technology Special Mission Team, the Shaanxi Province Tea Industry Technical System, and Northwest A&F University, held a county-wide on-site training session on summer and autumn tea resource utilization at Shaanxi Bifengchun Tea Company. The aim was to further enhance the utilization of summer and autumn tea resources in Zhenba County, promote labor-saving processing technologies, lead the development of the tea industry with new productive forces, improve the quality and efficiency of the tea industry, and support industrial revitalization. More than 60 people, including representatives from tea enterprises, specialized cooperatives, some village-level collective economic organizations, and technical experts in tea processing, attended the training. Deputy County Governor Shao Yonghong of Zhenba County conducted on-site research and guidance, proposing specific requirements regarding the utilization of summer and autumn tea resources, industrial development, market expansion, and cooperation with farmers. At the training session, Professor Zhou Tianshan, a position scientist within the Shaanxi Province Tea Industry Technical System and deputy director of the Department of Tea Science at Northwest A&F University, provided the main training. Professor Zhou introduced new equipment developed by his team, including a tea withering…

The primary differences in nutritional components between cold-brewed and hot-brewed tea lie in the rate and total amount of certain compounds dissolved from the tea leaves, as follows: Antioxidant activity: Cold-brewed tea better preserves beneficial substances in the tea, such as polyphenols, due to reduced damage to the tea leaf cell structure by high temperatures. Some studies show that cold-brewed tea has stronger antioxidant activity than hot-brewed tea. Caffeine content: The dissolution of caffeine is significantly influenced by temperature; it dissolves quickly at high temperatures but very slowly below 60°C. Therefore, cold-brewed tea typically contains less caffeine, making it suitable for those sensitive to caffeine or concerned about its impact on sleep. Polyphenol dissolution: Polyphenols still dissolve relatively well at lower temperatures. Due to the longer brewing time, polyphenols and other beneficial substances in the tea leaves dissolve in cold-brewed tea. However, the relative caffeine content is greatly reduced, while the relative content of polyphenols and theanine increases, resulting in a tea with virtually no bitterness but a prominent aroma and a generally sweet taste. Taste and color: Compared to hot-brewed tea, cold-brewed tea usually has a sweeter taste and a lighter color. This is mainly because high temperatures easily…

Geographical EnvironmentThe Wuliang Mountains have been renowned ancient tea mountains and important sources of high-quality Pu'er tea in the upper reaches of the Lancang River since ancient times. The Wuliang Mountains, known as Mengle Mountain in ancient times, have an average elevation of 1,800 meters and are named for their towering height that seems to reach the clouds and the vastness that cannot be measured. Located in the west of Jingdong Yi Autonomous County in Pu'er City, Yunnan Province, the Wuliang mountain range extends from north to south, with its main ridge in Nanjian and Jingdong counties, while its offshoots are divided by the Mengtong River at the source of the Donggualin River in Zhenyuan. The eastern branch of the offshoots passes through Zhenyuan, Jinggu, Ning'er, Pu'er, Jiangcheng, and extends all the way to the ancient Six Great Tea Mountains in Xishuangbanna. The western branch is shorter and includes parts of Dazhaodong Town in Jingdong, Zhentai Township and Anban Town on the west bank of the Mengtong River in Zhenyuan, and Jinggu Township, Minle Town, and Bi'an Township in Jinggu. The peak, Mount Bijia, located within Jingdong County, reaches an altitude of 3,374 meters. The Wuliang Mountains are majestic and…

Basic Introduction to Fochun Buddha's Hand TeaFochun Buddha's Hand Tea is produced in Yongchun County, Fujian Province. Yudou Town, located in the southwestern part of Yongchun County, is a major tea-producing area in the county. The town has abundant rainfall, with an average annual precipitation of 1680mm, an average annual temperature of 19.5°C, and an average annual relative humidity of 77%. The mountainous soil is mainly red soil, with a pH value between 4.5 and 6.5, rich in organic matter, particularly suitable for the growth of Fochun Buddha's Hand Tea.Fochun Buddha's Hand Tea, also known as the Citron variety or Snow Pear, is named after its resemblance to the Buddha's hand and its preciousness akin to gold, hence it is also called "Golden Buddha's Hand." It is primarily grown in towns like Sukan, Yudou, and Guiyang in Yongchun County at altitudes ranging from 600 to 900 meters. Made from the shoots of the Buddha's Hand variety tea tree, it is a unique and renowned type among Fujian Oolong teas. Nutritional ValueUpon testing, the Buddha's Hand Tea contains 46% water-soluble extract, 21% tannin, 25% crude protein, 2.4% theaflavin, 12mg/g flavonoids, and 57μg/g zinc, with the latter two being the highest among…