What ingredients are in black tea? What ingredients are in black tea?

Black tea composition: Generally, the water extract of black tea with a normal level contains: 10 percent 20 percent polyphenols, 5 percent 11 percent thearubigin, 3 percent 9 percent theabrownin, 0.4 percent 2 percent theaflavin, 0.2 percent 0.5 percent amino acids.

3 percent 5 percent caffeine, 2 percent 4 percent soluble sugar, 1 percent 2 percent water-soluble pectin.

About 1 percent organic acids, about 0.02 percent aromatic oils, in addition to salts and other substances.

Ingredients of green tea.

More of the natural substances in the fresh leaves are retained. Among them tea polyphenols.

Caffeine retains more than 85% of fresh leaves and chlorophyll.

Keeping around 50, there is also less loss of vitamins, resulting in the formation of green tea"The clear soup is green and leafy, and the taste is astringent"features: The latest scientific research results show that the natural substances retained in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are unmatched by other teas.

The biggest difference in the nutritional content of black tea and green tea.

Green tea is used to being called clear tea. It contains a variety of amino acids, vitamins, and other beneficial ingredients. The time of green tea picking determines its quality. The best quality is harvested before the vernal equinox to Qingming. It is called Ming Qian tea in the market.

Effect: Drinking green tea can soften blood vessels and reduce excessive blood lipids.

Prevents arteriosclerosis.

It can also prevent and reduce melanin in **.

of deposition. It has been scientifically proven that green tea can reduce the harm of radiation to the human body and has a certain anti-cancer effect, and connoisseurs call it "a healthy drink in the atomic age".

Features: Clear soup with green leaves, refreshing taste.

Black tea: The difference with green tea is that there is an additional fermentation process.

Function: Black tea contains polyphenolic compounds are very rich, its lipid-lowering, antibacterial effect and green tea is comparable, from the nature of the green tea is cool, and black tea is warm, so people with weak stomach and intestines or winter are more suitable to drink black tea.

Features: Red soup and red leaves, mellow taste.

Drinking black tea can be prepared according to different preferences and tastes, such as lemon, cinnamon and cinnamon if you like sour, and it has an exotic flavor if you add milk and sugar. English afternoon tea is mostly black tea.

Nutrients per 100 grams of black tea Riboflavin:17 mg niacin: mg calories:

294 kcal selenium: 56 mcg thiamine: 0 mg carbohydrates:

Gram phosphorus: 390 mg Vitamin A: 645 mcg Vitamin C:

8 mg vitamins mg cholesterol: 0 mg carotene: mcg fat:

g Dietary Fibre: g Protein: g Retinol Equivalent:

Micrograms of calcium: 378 mg sodium: mg potassium:

1934 mg Fe: mg Cu: mg Zinc:

Milligrams of manganese: milligrams of magnesium: 183 mg.

Mainly contains theaflavins.

Black tea is created by fermentation on the basis of green tea. It is refined by using suitable tea tree new sprouts and leaves as raw materials, and refined by typical processes such as withering, rolling (cutting), fermentation, and drying. Because of its dry tea color and brewed tea soup with red as the main tone, it is called black tea.

Black tea also has various antibacterial effects and prevents colds. The flavonoids in black tea have antibacterial effects such as killing food toxic bacteria and making influenza viruses lose their infectivity. In addition to preventing colds, there are also people who use black tea to rinse their mouths when they have a sore throat due to a cold.

Black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients. The chemical reaction of polyphenols in the fermentation process of black tea makes the chemical composition in the fresh leaves change greatly, and theaflavins, thearubigins and other components will be produced, and its aroma will be significantly increased compared with the fresh leaves, forming the unique color, aroma and taste of black tea.

The black tea leaf aqueous extract contains potassium. The aqueous extract of black tea mainly contains polyphenols (including water-soluble pigments), soluble sugar, water-soluble pectin, water-soluble vitamins, free amino acids, caffeine, water-soluble protein, inorganic salts, etc., and the content of aqueous extract of tea is generally 30 47%. Generally, the potassium content of tea is relatively large, accounting for about about its proportion (the proportion of black tea is larger) In the tea water per 100 grams of concentration, the average potassium content of black tea is 24 1 mg.

The tea leaves which are black tea are:

1. Nine red plums.

Jiuqu red plum, also known as Jiuqu oolong, is referred to as Jiuqu red, which is a more precious variety in black tea. Jiuqu red plum tea is named because of its red color and fragrance like red plums.

The shape of the red plum is as thin as a hair, bent and tight like a silver hook, the color is dark, the taste is rich, and the soup is bright. Jiuqu red plum tea belongs to Gongfu black tea, with excellent quality and unique charm, and is deeply loved by people.

It is produced in Zhangyu, Fengjia, Renqiao, Shangyang, Hubu, Shuangling and Xiayang in Shuangpu Town, West Lake District, and the best quality products are produced in Dawushan, Hubu.

Second, Zhengshan small species.

Zhengshan Xiaozhong belongs to the small black tea, which is the earliest black tea in the world and has a long history. The tea leaves of Zhengshan small species are gray-black, and the tea soup is amber.

3. Qi Hong. Qi Hong, also known as Qimen black tea, belongs to China's historical tea, mainly produced in Qimen, Chizhou and other regions of Anhui Province, with good quality.

Fourth, Jin Junmei.

The appearance of Jin Jun Mei is small and tight, the overall color is golden, yellow and black, the soup color is golden, the water is sweet, the sweet is fragrant, the fragrance is very unique, with a faint floral, fruity, honey fragrance.

Jin Jun Mei belongs to the branch of the Zhongzheng Mountain small species of black tea, which is native to Tongmu Village, Wuyishan City, Fujian Province.

Fifth, the redder. The shape of the red is symmetrical, the color is dark, and the color of the tea soup is red and bright, which is produced in Shaoxing, Zhejiang.

There are many varieties of black tea, and the specific varieties of black tea in China are: Rizhao black tea, Qi Hong, Zhaoping red, Huo Hong, Yunnan Yunnan red, Yue Hong, Quancheng red, Quancheng green, Su Hong, Sichuan red, Ying Hong, Dongjiang Chuyunxian black tea, etc. In addition to this, there are also overseas black teas such as Assam black tea, Darjeeling black tea, Ceylon black tea, etc.

Black tea is the young leaves or buds of the camellia family. Black tea is not naturally grown, but made on the basis of green tea in the late Ming and early Qing dynasties. It is a tea refined from a series of processes such as withering, rolling (cutting), fermentation, and drying.

The components in the tea are chemically reactive and brewed with water, which not only has a welcoming aroma, but also presents a unique dark brown color, so it is called "black tea". Black tea was first recorded in the "Herbal Reading", "Compendium of Materia Medica", listed in the thirty-sixth volume of the Mubu, the famous camellia, the "Dictionary of Chinese Medicine", "Chinese Materia Medica" and so on. Black tea originated in China, and the world's earliest black tea was invented by tea farmers in the Wuyi Mountain Tea District of Fujian during the Ming Dynasty in China, and has a history of more than 400 years.

Closed acres. How to identify black tea:

1. Hand grasping. First of all, use your hands to feel the weight, tightness and thickness of the light sedan car of the black tea strips. The cords of high-quality black tea are relatively tight, and the heavy ones are better, and the rough ones are inferior to those that are coarse and light.

2. Observation. Grab a handful of dry tea and put it on a white paper or white porcelain plate, and rotate the plate in a clockwise or counterclockwise direction with both hands to observe whether the shape of the black tea dry tea is uniform, whether the color is consistent, and some also need to see whether there is a golden quill. The cord is tight and clean, no broken tea or less broken tea, and the color is black and oily (some teas will also show golden hair) is preferred.

3. Nasal smell. That is, the human sense of smell is used to distinguish whether black tea has smoky, sour, stale, musty, sun-dried and other peculiar smells. The dry tea of high-quality black tea has a sweet aroma and a pleasant aroma of sweetness after brewing, while the inferior tea and low-quality tea are not obvious or mixed with peculiar smells.

4. Taste. When the shape, dryness, color, aroma, etc. of dry tea meet the purchase criteria, you can take a number of teas and chew them in your mouth to identify, and further understand the quality according to the taste. You can also evaluate the soup by opening it.

The taste of high-quality black tea is mainly sweet and mellow, and the small black tea has a mellow and sweet taste, and the gongfu black tea is mainly fresh and filial, strong, mellow and refreshing. These characteristics are not obvious in inferior tea, while the taste of inferior tea is strong and bitter, and even has a peculiar smell.

The varieties of black tea include Zhengshan Seed, Jin Jun Mei, Bairuixiang, Qi Hong, Assam Black Tea, Darjeeling Black Tea, Rizhao Black Tea, Sichuan Red, Ying Hong, Huo Hong, Yue Hong, etc.

Black tea is produced through picking, withering, rolling, fermentation, drying and other steps, which has more fermentation process than green tea.

Tea is oxidized in the air-deficit mountain, and the fermentation reduces the tea polyphenols and tannins in the tea, and produces new components such as theaflavins and thearubigins, as well as aromatic substances such as alcohols, aldehydes, ketones and esters. Therefore, the tea leaves of black tea are black, or the black is mixed with the orange-yellow color of young buds; The tea soup is dark red; The aroma is tangy; Because there is less bitterness and astringency, the taste is sweeter, mellow and sweeter.

Tea

Tea originated in China, and tea was first used as a sacrifice. However, it was used as a vegetable by people in the late Spring and Autumn Period, developed into medicinal use in the middle of the Western Han Dynasty, and developed into a high-end drink for the court in the middle and late period of the Western Han Dynasty. The earliest remains of artificially planted tea were found at the Tianluo Mountain site in Yuyao, Zhejiang, which has a history of more than 6,000 years.

Tea drinking began in China. The leaves are leathery, oblong or oval, and can be soaked directly in boiling water, and are divided into six categories according to the variety and production method, as well as the shape of the product. According to the season, it can be divided into spring tea, summer tea, autumn tea, and winter tea.

It is reprocessed into a variety of wool tea or refined tea leaves to form re-added tea, including flower tea, pressed tea, extracted tea, medicinal health tea, tea and food, tea-containing beverages, etc.