The benefits and drawbacks of drinking tea, can you lose weight by drinking tea? (Is it good to drink tea often? What are the pros and cons of drinking tea?)

Where there are people, there will be cliques, and in any clique, you'll find magical and mysterious talk. And when it comes to "high-level" tea circles, it's even more so.

Whether you're a newcomer to the world of tea or an old-timer who's been around for years, there are some ingrained ideas that can be taken as gospel truth. But how much of it is actually true?

Tea can aid in weight loss.

Incorrect answer.

It's just for digestion and relieving stuffiness, not for weight loss.

While some teas, such as pu-erh tea and oolong tea, have a fat-scouring effect, it's not saying that you can directly lose weight by drinking them. Moreover, many people feel very hungry after drinking, possibly even eating more.

So still saying: if you want to lose weight, just control your mouth and take a step!

Drinking tea with milk will cause osteoporosis.

The answer is wrong.

It is said that the tannins in tea combine with the calcium in milk to reduce its absorption by the intestines, leading to long term drinking being a cause of osteoporosis. However, compared to vegetables (such as spinach and mung beans), the tannin content in tea is not high.

According to research, a single cup of tea contains 46 milligrams of tannin, while half a cup of milk contains approximately 120 milligrams of calcium. When the two are "combined", the loss of calcium is negligible, about one-tenth if you want to achieve osteoporosis, estimated at tens of tons.

Drinking tea too much can also make you drunk.

Correct answer.

Drinking wine will make you drunk, drinking tea can also make you drunk. When drinking tea, your whole body loses its strength, a cold sweat breaks out on the forehead, and there is a commotion in the stomach, vomiting and not vomiting again, severe cases may even have drool at the corner of the mouth.

The "cause" of getting "drunk from tea" is the caffeine in tea. Excessive intake of caffeine can have a reverse effect, turning an "excitement" into an "inhibition". This situation often occurs in people who drink tea very little on a daily basis and are likely to get "tea drunk" if they drink too much; especially when drinking tea on an empty stomach, the body is in a low blood sugar state.

In normal cases, eating some peanuts, cookies, nuts or pastries can eliminate "drunken tea."

All good teas have "tea hair" (downy hairs).

The answer is wrong.

This is a commercial for Daqian Maojian tea, narrated by Lin Chi-ling. In it there's an easily misleading sentence: "If you have so many tea hairs then that means the tea is good. Would you say that tea without hair is good?"

Don't be fooled by Liling's sweet voice. The so-called "tea hairs", is the tea bud, it is a small woolly hair on the tip of the tea leaves bud, there are rich in tea amino acid, tea polyphenols and other nutrients. In general, the younger the fresh leaves, the more tea hairs, therefore this indicator is also an important indicator of tea youngness in many cases.

But, high or low quality of tea is not entirely determined by how many tea leaves there are.

Many teas have tea hairs, but not all teas can be lumped together. For example, Longjing has a process called huigu in the processing process. The purpose of huigu is to dry the tea leaves and promote the formation of further tea aromatic substances. It inevitably grinds off the tea hair on the surface of the tea leaves, shaping its unique appearance, so it's not that "more tea hairs" are better.

Wok

Fresh tea is best.

Incorrect.

New tea is a kind of tea made from the first batch of fresh leaves picked in spring and processed. It brings people an exquisite feeling in color, fragrance, flavor and shape.

But it also has the potential to be a "double-edged sword". Because tea is too new, there are too many polyphenols, alcohols and aldehydes in it, which have strong irritation effects on gastrointestinal mucosa. Drinking too much can easily cause gastrointestinal diseases.

Besides, the new tea also contains strong tannins and caffeine which can cause excessive nervous excitement, leading to a state of being "drunk" from drinking tea. So it is advisable to drink less new tea and avoid consumption within half a month after purchase.

Children should not drink tea.

Answer: Incorrect

Tea is a relatively gentle drink, generally suitable for people of all ages except babies and infants. Drinking tea by children can be much better than drinking cola or sparkling drinks, and it can cultivate the elegance and temperament of children, establish and improve their aesthetic ability.

The most important thing is that tea contains a variety of nutrients such as polyphenols, vitamins, amino acids and tea polysaccharides, as well as manganese, fluorine, copper and zinc and other trace elements beneficial to children's growth. Moderately drinking tea not only can strengthen the bones, but also prevent tooth decay.

Of course, it depends on age. Children who are younger than 12 years old have weak tolerance to the metabolism-boosting ingredients in tea and therefore should not drink strong or too much tea; they can only drink a small amount of light tea (about 3 grams per day). Children older than 12 years old have digestion functions similar to adults, so parents can feel at ease encouraging them to develop an interest in drinking tea.

Drinking tea can lead to anemia.

Incorrect answer.

There is a view that polyphenols in tea will precipitate with iron in the intestine and drinking tea can affect the absorption of iron, even lead to anemia. This claim is not scientifically proven!

Currently, no evidence shows that drinking tea leads to iron and calcium deficiencies. The strongest evidence is that in cities like Fujian and Guangdong, where people love to drink tea, the incidence of anemia did not rise compared with other cities.

If iron supplements are added to tea or if foods rich in iron and tea are consumed at the same time, it can result in a decrease of iron absorption. Furthermore, tea must be drunk while eating in order for it to affect iron absorption, but otherwise it has no effect unless polyphenols from the tea come into direct contact with the iron, forming insoluble compounds that reduce iron absorption.

8, tea stains can be cleared by cleaning a teapot.

Answer: Wrong

Some people who enjoy playing with purple sand teapots do not want to wash off tea stains on the teapot, believing that this can nourish the pot.

Tea stains are formed when tannins in tea react with heavy metal elements exposed to the air, forming compounds such as calcium and magnesium. Although no research has yet confirmed that tea stains cause any specific harm to humans, tea cups left unwashed for long periods of time in a humid environment are very susceptible to mold growth.

So considering it from a hygiene standpoint, it's still better to clean away tea stains in time. They can be easily washed off with toothpaste or salt water.

9, Drinking tea can regulate human body's "acid-base balance"

Answer: Wrong.

"The theory of acid-base quality is itself a false proposition."

Firstly, there is no scientific study based on the concept of "acid-base constitution" in the medical field. The so-called "acid-base body type theory" actually just borrowed from the concepts of acidosis and alkalosis.

The pH of the blood in human body generally maintains at 7.35~7.45 (lower than 7.35 is acidosis, higher than 7.45 is alkalosis). Human beings form strong buffering system by metabolism and respiration to maintain stability of the pH value of the blood.

The alkalinity in tea is originally very low, and its effect on the body's acidity can be ignored. So, it's impossible to hope to adjust the body's "pH" by drinking tea!

"The Golden Petals" is good tea.

Answer: Correct

"Golden Flower" is a yellow granular bacterium, the scientific name is "crown tuft scattering fungus".

It is mainly found in black tea, and pu-erh tea also has it but less. The most important process of Zhuancha is "flowering", the golden flowers are widespread, luxuriant, color bright, golden yellow, and no bacteria, which is an important quality requirement for Zhuancha.

"Golden Flower" tea has a mellow and sweet taste. After the latter phase of transformation, bitterness gradually fades away, and it is more beneficial for digestion. "Golden Flower" tea can produce an enzyme that promotes the conversion of proteins and polyphenols in tea into special red-brown precious substances, according to research by relevant personnel, these substances have a certain degree of health benefits.

So, black tea without "gold flowers" is not necessarily good tea, but black tea with "gold flowers" must be good tea, and can drink!