After Da Hong Pao tea is boiled, can I add a drink of pure milk and mix it to drink? Does it have an

Tea and milk should not be drunk together.

Tea and milk are both healthy drinks, but according to a new scientific study published in the European Heart Journal by German scientist Stangel, tea and milk are food restraints, adding milk to tea, or drinking tea and milk at the same time, will destroy the beneficial components of tea, so it is not suitable to drink at the same time.

While tea can increase blood flow by increasing the contractile capacity of artery walls, milk can completely destroy this health effect, Stangel said.

The above theories can be used to explain why tea is drunk in the UK.

Culture on heart disease.

There was no significant inhibitory effect on the popularity of the population, as most Britons prefer to add milk to their tea.

The research team selected 16 healthy menopausal patients.

After the women were taken as the subjects of the study.

During the experiment, the 16 women were divided into three groups and drank 500 ml of freshly brewed black tea, black tea with 10% skim milk, and plain water, three times a day. In order to ensure the accuracy of the experimental data, volunteers were also asked not to drink tea for 4 weeks before and after the experiment.

The final results showed that the ability of the arterial blood vessel wall to contract was significantly improved in the volunteers who drank black tea, while this effect was not significant in the group who were added to milk.

Stangel explains that tea contains a substance called catechol.

compounds that can help the body prevent heart disease; And there is a protein called casein in milk that destroys catechols, thus reducing the health benefits of tea. In addition, the addition of milk to tea can also reduce the anti-cancer efficacy of tea, as milk can alter the biological activity of certain components of tea.

Hello, this is ready to brew milk tea.

OK. Oxalic acid is one of the normal metabolites of the human body. Calcium oxalate is formed when oxalic acid and calcium meet.

Under normal circumstances, a small amount of calcium oxalate is in the body, which is filtered out by the kidneys and excreted in the urine. However, if a large amount of calcium oxalate exists in the human body, and the amount of urine in the human body is too small, it will cause the accumulation and precipitation of calcium oxalate, and eventually lead to the production of kidney nodes.

However, there is no need to have any fear of the combination of tea and milk. First of all, the oxalic acid content in tea is very low, and a small amount of calcium oxalate can be excreted directly with the urine of the human body, and will not form stones in the kidneys.

Milk and tea should not be drunk together and will destroy all the wholesome components of tea. The tannic acid in tea can chemically react with the protein, the main component of milk, to form a tannin protein substance. This substance has a strong astringent effect, which can slow down gastrointestinal peristalsis and easily cause constipation.

Milk is alkaline, tea is also alkaline, and drinking both at the same time is easy to cause indigestion, or gastrointestinal acid-base imbalance.

OK. Previously, it was said that milk affects the absorption of tea polyphenols (which have antioxidant functions and can reduce oxidative damage to cells), but a large number of scientific experiments have verified that milk does not really affect the effect of tea polyphenols. You can enjoy it to your heart's content.

No, the two will precipitate when they are fused.

Da Hong Pao is suitable for boiling and drinking.

Da Hong Pao has a high degree of fermentation in oolong tea, and it is completely fine to boil and drink. When Da Hong Pao is boiling, first use boiling water to scald the purple clay pot and teacup, then use a teaspoon to put 5 8g Da Hong Pao into the purple clay pot, pour boiling water, pour out the tea soup after 5 10 seconds, and then pour in mineral water or mountain spring water, and put it on the tea stove to boil.

When the big red robe is boiling, first put the purple clay pot into the tea wash, open the lid of the pot, pour boiling water, then cover the lid, and pour the purple clay pot with boiling water. After that, pick up the tea clip and pick up the teacup, park it on top of the tea wash, lift the purple clay pot, and pour out the boiling water to pour the teacup.

Next, use a teaspoon to put 5 8g of Da Hong Pao into the purple clay pot, pour boiling water to brew, and use a teaspoon to quickly stir the tea soup, and immediately pour out the tea soup after 5 10 seconds. Then pour mineral water or mountain spring water into the purple clay pot, put the purple clay pot on the tea stove to boil the tea soup, and finally lift the purple clay pot and pour the boiling tea soup into the teacup to drink.

Big Red Pao Introduction:

Da Hong Pao, produced in Wuyi Mountain, Fujian, is an oolong tea with excellent quality. China's special famous tea. Its shape is tightly knotted, the color is greenish-brown and fresh, the soup color is orange and bright after brewing, and the leaves are red and green.

The most outstanding quality is that the aroma is rich and orchid-like, the fragrance is high and long-lasting, and the "rock rhyme" is obvious.

The big red robe is very resistant to brewing, brewing.

Seven or eight times it still smells. To drink "Da Hong Pao" tea, you must follow the "Gongfu Tea" small pot and small cup to taste the slow drinking program, in order to really taste the charm of Zen tea on the top of rock tea. Pay attention to live, sweet, clear and fragrant.

The above content reference: Encyclopedia - Big Red Robe.

Da Hong Pao Simple Brewing Method:1.Add a pinch (about 7-8g) of red robe dry tea to your taste, and put it in a cup.

2.Add a small amount of boiling water (90-95), shake and pour quickly to wake up the tea and wash away impurities.

3.Add boiling water and brew for 1-2 minutes before drinking; It can also be poured into a small cup.

1.Da Hong Pao needs a high water temperature (90-95) to make the taste of the tea more prominent. If the water temperature is not enough, it can make the brewing time longer.

2.The brewing time of the first brew is about 1-2 minutes later; The time can be adjusted according to the age of the tea and the amount of tea according to the amount of tea, and each brew can be extended by 5-10 seconds in the future.

3.Da Hong Pao is resistant to brewing and can be brewed 7-8 times repeatedly.

The above is a small suggestion on how to drink Da Hong Pao correctly, I hope it can play a good role in drinking Da Hong Pao.