茶是心头宝,谁喝谁知道 Tea is a treasure, who knows who drinks it

茶是心头宝,谁喝谁知道

喝茶能带来健康,长寿,有什么秘密吗?咖啡、豆浆、果汁不能能替代茶吗?茶里面,有什么东西?其他饮料就没有吗?

看完这篇文章就能明白了,茶为什么会成为我们独一无二的最爱。

1|茶中的有效成分一览

茶树的新鲜叶片当中,水分占75%-80%,,干物质中占22%-25%。

茶叶中的化学成分,经过分离鉴定的已经有700多种了,种类真是非常的丰富。另外,加工过程中,反应形成更多的成分。我们喝茶之所以能喝到苦味、涩味、甜味、回甘各种细腻的层次,香气有花香、果香、豆香、嫩香、蜜香,就是因为茶叶中的物质实在是太丰富了。

图中标绿色的三种成分:茶多酚、生物碱(主要是咖啡碱)、氨基酸(主要是茶氨酸),是茶中最重要的三种成分,也是关于茶研究最多的几种成分。

2|什么是茶的特征性成分?

茶多酚、咖啡碱、茶氨酸,是茶叶的“特征性成分”,可以说是茶中三宝。

为什么说它们是“特征性成分”?需要满足以下几个条件。

  • 首先这些成分是茶中特有的,其它植物中很少或很少,而茶叶中含量高。

茶多酚也叫茶单宁,是一类存在于茶树种的多酚类物质总和。

咖啡碱虽然叫做咖啡碱,但是茶中的咖啡碱比咖啡中多。

茶氨酸是一种茶叶特有的氨基酸,在其他植物中极为罕见。

  • 其次是要具有水溶性,用水冲泡之后能够溶解到水里。
  • 第三是喝进去有生理反应,不同的成分具有不同的生理反应。

3|茶中三宝,不可替代

  • 茶多酚:人体保鲜剂

茶中的茶多酚含量高达18%-36%,是茶中最重要的成分。众所周知,关于茶叶抗氧化功能的研究,都是关乎茶多酚的。

简而言之,自由基会攻击和破坏人体的组织和细胞,从而导致种种后果,诸如衰老、器官病变、皮肤变坏、癌变等等。茶多酚清除自由基,可以说是人体的保鲜剂。有一个著名的抗氧化能力比较实验:2杯绿茶=4个苹果=5个洋葱=7杯橙汁。

  • 咖啡碱:提神抗疲劳

前文提到,茶中的咖啡碱比咖啡中含量高,但是由于最早是在咖啡中发现的咖啡碱,所以也只好以此命名,真是委屈茶了。

 

咖啡碱具有提神益思、强心利尿、消除疲劳等功能。喝了茶感觉精神很好,就是咖啡碱在起作用,过去的人喝茶,最注重的就是喝茶提神的作用。尤其是一些老农,即使是粗大的茶叶,如果没茶喝,干活都是没有力气的。

  • 茶氨酸:天然的镇静剂

茶中的氨基酸,共有26种,而茶氨酸是其中含量最高、最特别的氨基酸,因为茶氨酸几乎在其他植物里找不到,是茶特有的。

如果说咖啡碱提神,则茶氨酸是安神的。这两者相辅相成,让茶叶有提神的作用,但又不会过度兴奋。茶氨酸被称为“天然的镇静剂”,能够使人注意力集中。浙江大学的王岳飞教授提到,咖啡碱的作用是短期产生的,而茶氨酸的安神、增强记忆则是长时间的积累才会显现的。

单独看这些成分,各有各的好,它们全部都集中到了一杯茶中通过互相作用,便产生了更大的能量,从国际平衡营养学角度来看,茶的组成成分最合理,在人体的营养和代谢协调起到了一个很好的平衡作用。

茶,无疑是全世界最伟大的一种饮料。如今,全世界一年喝掉的茶有9000亿杯,咖啡6000亿杯,可乐1000亿杯。茶是全世界除了水以外消耗最大、最普及的一种饮料。

正是因为这样,茶才这么好,是我们的心头宝……

Tea is a treasure, who knows who drinks it
Is there any secret that drinking tea can bring health and longevity? Can coffee, soy milk and fruit juice not replace tea? What's in the tea? Are there any other drinks?

After reading this article, you can understand why tea has become our unique favorite.


1|List of active ingredients in tea

In the fresh leaves of tea plants, the moisture accounts for 75%-80%, and the dry matter accounts for 22%-25%.

There are more than 700 kinds of chemical components in tea that have been separated and identified, and the types are really very rich. In addition, during processing, more ingredients are formed by reaction. The reason why we drink tea can have various delicate levels of bitterness, astringency, sweetness, and sweetness. The aroma includes floral, fruity, bean, tender, and honey, because the substances in the tea are too rich. Up.

The three components marked in green in the picture: tea polyphenols, alkaloids (mainly caffeine), and amino acids (mainly theanine) are the three most important components in tea, and they are also the most studied components of tea.

2|What are the characteristic ingredients of tea?

Tea polyphenols, caffeine, and theanine are the "characteristic components" of tea and can be said to be the three treasures of tea.

Why are they "characteristic ingredients"? The following conditions need to be met.

First of all, these ingredients are unique to tea, there are few or few in other plants, and the content in tea is high.
Tea polyphenols, also called tea tannins, are the sum of a class of polyphenols that exist in tea species.

Although caffeine is called caffeine, there is more caffeine in tea than coffee.

Theanine is an amino acid unique to tea, which is extremely rare in other plants.

Secondly, it must be water-soluble, so that it can be dissolved in water after being brewed with water.
The third is that there is a physiological response to drinking, and different ingredients have different physiological responses.
3|Three treasures in tea, irreplaceable

Tea polyphenols: antistaling agent for human body
The content of tea polyphenols in tea is as high as 18%-36%, which is the most important ingredient in tea. As we all know, the research on the antioxidant function of tea is all about tea polyphenols.

In short, free radicals can attack and damage the tissues and cells of the human body, leading to various consequences, such as aging, organ disease, skin deterioration, cancer and so on. Tea polyphenols scavenge free radicals and can be said to be a preservative for the human body. There is a famous anti-oxidant comparison experiment: 2 cups of green tea = 4 apples = 5 onions = 7 cups of orange juice.

Caffeine: refreshing and anti-fatigue
As mentioned above, the content of caffeine in tea is higher than that in coffee, but since it was first found in coffee, it had to be named after it, which is really wronged for tea.

Caffeine has the functions of refreshing, strengthening the heart, diuresis, and eliminating fatigue. Drinking tea feels very good, because caffeine works. In the past, people who drank tea paid much attention to the refreshing effect of tea. Especially some old farmers, even if it is thick tea, if there is no tea to drink, they will have no energy to work.

Theanine: a natural tranquilizer
There are 26 kinds of amino acids in tea, and theanine is the highest and most special amino acid among them, because theanine is hardly found in other plants and is unique to tea.

If caffeine is refreshing, then theanine is soothing. The two complement each other, so that the tea has a refreshing effect, but not overly excited. Theanine is known as the "natural tranquilizer" and it can make people concentrate. Professor Wang Yuefei from Zhejiang University mentioned that the effects of caffeine are produced in a short period of time, while the soothing and memory enhancement of theanine will only appear after a long period of accumulation.

Looking at these ingredients individually, each has its own advantages. They are all concentrated in a cup of tea and interact with each other to produce greater energy. From the perspective of international balanced nutrition, the composition of tea is the most reasonable. The coordination of nutrition and metabolism plays a good balance.

Tea is undoubtedly the greatest beverage in the world. Today, 900 billion cups of tea, 600 billion cups of coffee, and 100 billion cups of cola are consumed in the world in a year. Tea is the most consumed and popular beverage in the world except for water.

It is precisely because of this that tea is so good, it is our treasure...

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