Is it OK to drink fluff on tea leaves? Are there any side effects after drinking?

The hairs are actually the hairs on the back of the buds and young leaves on the new shoots of the tea tree, which are naturally formed after the tea is processed and dried, which is called tea hair. Tea is mainly grown in the lower epidermis of the young buds and leaves of the tea tree, which is rich in theanine, which can improve the freshness of the tea soup. At the same time, there are a large number of glandular cells in the root of tea, which contains a large number of aromatic substances, which can enhance the aroma of tea leaves, which is the key factor for the tea soup to emit fragrance.

The amount of tea is related to the tea tree variety, season and ecological environment; The color also has a lot to do with the change in the substances contained in the tea-making process, which varies from tea to tea.

In the production process of green tea and white tea, tea polyphenols are used.

not or less oxidized, usually white; The tea polyphenols in black tea are mostly oxidized into theaflavins, thearubigins, etc., and the tea is dyed, so that it is golden yellow, and the higher the tenderness of the tea, the more tea is produced. Tea contains amino acids.

and other substances, to a certain extent, it is conducive to the flavor and nutrition of tea, and is harmless to human health.

You can drink it. The so-called hair, we call it tea, generally the more tea, the higher the tenderness of the tea, the better the quality of the tea, spring, summer, autumn tea will have hair, but the spring tea is particularly significant, which is also one of the reasons for the freshness of the tea soup.

What is the white hair on the tea leaves, and can you drink it? What does it do.

The fluff on the tea leaves is called "tea hair".

Tea hair is the fine fluff on the tip of the tea bud, also called tea hair, which is rich in nutrients such as theanine and tea polyphenols, which is an important indicator of tea tenderness in many cases.

Generally speaking, the more tender the fresh leaves, the more tea there is. There are many teas, especially green tea and black tea, such as Maojian and so on. But not all tea can be generalized, such as Longjing tea, in the processing process, there is a process called Hui Guo, the purpose of Hui Guo is mainly to dry the tea leaves, so there is generally no tea.

White fluff on the tea may be a normal physiological phenomenon, and it can be drunk, and it is usually not recommended to drink it again if it is stored for a long time.

The hair on the tea leaves is not caused by mold in general, but the tea leaves are good in their own tea, and they can be drunk with confidence. Tea is the fine fluff on the tip of the tea bud, the higher the tenderness of the tea leaves, the more it will become tea after being made into dry tea.

The fimbima is also known as "moldy", which is due to the discomfort of storage conditions, dry tea is often stored in a humid, high-temperature, and sultry environment, and the texture of the tea will become soft, thus breeding bacteria, that is, mold, and then causing hair on the surface of the tea.

There are many types of tea, usually black tea, green tea or rose tea. Drinking tea is beneficial to help speed up metabolism, antioxidant, replenish the nutrients needed by the body, and alleviate bad mood.

Tea can be brewed and drunk directly with boiling water, and the tea is soaked with white fluff for the first time, which is a normal phenomenon and can continue to drink.

How long is tea shelf life?

2. Black tea: The shelf life of autumn picked and second picked black tea is 1-2 years.

3. White tea: The shelf life of white tea is about 2 years, and the longer it is stored, the stronger the tea flavor.

4. Green tea: Green tea can be refrigerated for 18 months, while roasted green tea can be kept for 2 years.

You can drink it. The so-called hair, we call it tea, generally the more tea, the higher the tenderness of the tea, the better the quality of the tea, spring, summer, autumn tea will have hair, but the spring tea is particularly significant, which is also one of the reasons for the freshness of the tea soup.

If the tea has no peculiar smell and has a faint tea fragrance, it means that the white fluff of the tea is the tea of the tea itself, which can be drunk, if the tea leaves with white hair have an obvious musty smell, they can no longer be drunk. Excellent tea leaves should be stored in a dry place and can not deteriorate for decades.

Can you drink white fluff on the tea leaves1. It depends

The white fluff of the tea leaves can be drunk if it is the tea leaves themselves. High-quality tea leaves can not deteriorate for decades or even hundreds of years in a dry environment, such as high-grade Biluo spring tea, which will exude a strong tea fragrance and rich nutrition when brewed.

2. Store dry

Tea should be stored in a dry environment, and keep the environment ventilated, to avoid dampness of the tea, but also to check the state of the tea frequently, once found mildew tea to remove in time, so as not to pollute its blind hail of tea. Well-preserved tea leaves can not deteriorate for decades, or even centuries.

3. Determine mildew

Moldy tea is different from aged tea, if the tea leaves with long white hair have an obvious musty smell, it means that the storage environment is relatively humid, and a large number of bacteria have been bred in the tea mill sails, which will produce toxins that are harmful to the human body, and then drinking will cause diarrhea and other adverse reactions, and can not be drunk again.

1. The fluff on the tea leaves is tea and can be drunk.

2. Tea can improve the freshness and tenderness of tea soup, and it is rich in nutrients such as tea polyphenols. Green tea does not go through the fermentation process, the production process is simple, the process is less, and the tea buds made are complete, which retains the fresh fragrance of the tea.

3. The existence of tea can also improve the aroma of tea, and the tea aroma is more intense and lasting after brewing.

Only the young tea buds will have fluff, indicating that the raw material of this tea is young leaves, and the quality is good. You can drink it.

Maofeng delicate tea leaves have one thing in common, that is, the surface of the buds and leaves is white, and people who lack knowledge in this area still think that the tea leaves are moldy.

In fact, Baihao is a symbol of young tea. Baihao is a sign of the high quality of many excellent teas.

Baihao is a hairy hair that grows on the back of a bud or leaf that partially falls off when the leaf grows up. When making green tea, the tea polyphenols in the hairs are not oxidized and remain colorless, or slightly oxidized to a yellowish color.

At the same time, in the process of making tea, the hairs attached to the surface of the leaves are gradually lifted and dried after drying. Some roasted green teas, the hairs are always attached to the surface of the tea strips during the manufacturing process and are not warped, and they are not exposed after drying. When Longjing tea is burned in the pot during the frying process, it is intentional to grind off the hairs to make the tea strips appear flat and smooth, so most of the Longjing tea is inconspicuous.

It doesn't hurt to be fine.

Is it true that there is fluff in the tea soup that green tea is not good?

Only the young tea buds will have fluff, which means that the raw material of your tea is young leaves, which should be of good quality. Of course you can drink it.

The basic ingredients and efficacy of this section of tea.

It is well known that there are many benefits of drinking tea. But why do drinking tea have so many benefits? For ordinary people, they don't know why.

With the development of science, it was not until the beginning of the 19th century that the composition of the tea industry gradually became clear. After modern scientific separation and identification, tea contains more than 450 kinds of organic chemical components and more than 40 kinds of inorganic mineral elements. The organic chemical components and inorganic mineral elements in tea contain many nutrients and medicinal components.

Organic chemical components mainly include: tea polyphenols, plant alkalis, proteins, amino acids, vitamins, pectins, organic acids, lipopolysaccharides, sugars, enzymes, pigments, etc. The organic chemical components contained in Tieguanyin, such as tea polyphenols, catechins, and a variety of amino acids, are significantly higher than those of other teas.

Inorganic mineral elements mainly include: potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine, iodine, selenium, etc. The inorganic mineral elements contained in Tieguanyin, such as manganese, iron, fluorine, potassium, sodium, etc., are higher than those of other teas.

First, the basic composition of tea.

1. Catechins: commonly known as tea tannins, are unique ingredients of tea, with bitterness, astringency and astringency.

2. Caffeine: with bitter taste, it is an important ingredient that constitutes the taste of tea soup.

3. Minerals: Tea is rich in 11 kinds of minerals such as potassium, calcium, magnesium and manganese.

2. The function of the basic ingredients of tea.

1. Catechins:

Commonly known as tea tannins, it is a unique ingredient of tea, with bitterness, astringency and astringency. In the tea soup, it can be combined with caffeine to alleviate the physiological effect of caffeine on the human body. It has antioxidant, anti-sudden mutation, anti-tumor, lowers blood cholesterol and low-density ester protein content, inhibits the rise of blood pressure, inhibits platelet aggregation, antibacterial, anti-product allergy and other effects.

2. Caffeine:

It has a bitter taste and is an important ingredient that constitutes the taste of tea soup. In black tea and tea soup, it is combined with many phenols to form a complex; Emulsification is formed after the tea soup is cold. The unique catechins and oxidative condensates in tea can slow down the excitatory effect of caffeine and continue, so drinking tea can keep people who drive long distances clear and more stamina.

3. Minerals:

Tea is rich in 11 minerals such as potassium, calcium, magnesium, and manganese. The cation content in the tea soup is more and the anion is less, which is an alkaline food. It helps maintain alkalinity of body fluids and maintain health.

Potassium: promotes serum sodium elimination. High levels of sodium in the blood are one of the causes of high blood pressure, and drinking more tea can prevent high blood pressure.

Fluoride: It has the effect of preventing tooth decay.

Manganese: It has antioxidant and anti-aging effects, enhances immune function, and helps in the utilization of calcium. Because it is insoluble in hot water, it can be ground into tea powder and eaten.

4. Vitamins:

Carotenoids: can be converted into vitamins in the human body, but they can only be supplemented when they are not drunk with tea.

B vitamins and vitamin C: water-soluble, can be obtained from drinking tea.

5. Other functional ingredients:

Flavonols have the effect of strengthening the microvascular wall and eliminating bad breath.

Anti-cancer and anti-inflammatory effects of saponin.

Amino butyric acid is produced by forcing tea leaves to undergo anaerobic respiration during the tea making process, and it is said that Jiaye Dragon Tea can prevent high blood pressure.

The "hairy" in the tea soup is called "hairy" or "white". In ancient times, it was called foam dumpling, the ancient tea bucket, often only pay attention to the foam dumplings on the tea soup bowl noodles, in the ancient tea poems of our country, the foam dumplings are often used as the essence of tea, and have become the object of poets' chanting, such as the famous Lu Tong seven bowls of tea song in which there are verses of "white flowers floating and condensing bowl noodles".

According to the current scientific explanation, Baihao shows that the content of amino acids and protein surfactants in the tea soup is high, and the content of tea amino acids is high, in addition to being related to the fresh buds and leaves, it is also related to low-temperature slow roasting and maintaining Baihao, as the saying goes, "milli" is baked. Baihao is often used as one of the bases for judging the quality of tea, but it is not comprehensive enough, because the amount of Baihao is only a sign of the tenderness of tea. (Tea ceremony Nakahito ed.).

The hair of tea is good compared to people's clothes with cold protection and warmth, and this layer of hair is mostly based on amino acids as the main component, with relatively high nutritional value, so there is nothing to drink, like Biluochun to be more than a milli as well, the same is true for black tea, but some teas out of the tea processing and taste requirements, in the processing to remove the hair, such as Longjing and other biased tea.

Hehe, it's okay, it's best to wash the tea first when drinking tea

Baihao is a layer of fine fluff that grows on the back of the tea buds, which is white after drying, if it is kept not falling off, the tea leaves appear white, which is white tea, and after soaking, Baihao is still attached to the tea leaves. After the tea is kneaded, the broken white hao floats on the surface of the water, forming a film that seems to be like an oil film, proving that the tea is very fresh, if it is stored for a long time or after long-distance transportation, the white hao is lost, and there will be no more such phenomenon. Other kinds of tea will not exist due to deep processing.

What is the white hair on the tea leaves, and can you drink it? What does it do.