Three knowledge points about black tea

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Red tea is sweet and is related to altitude

The sweetness of black tea mainly comes from the sugars and amino acids contained in the tea leaves. Carbohydrates correspond to the sweetness of tea soup, while amino acids correspond to the freshness of tea soup. The higher the altitude of tea, the longer the growth cycle of tea leaves. Due to the slower growth rate of tea leaves, more amino acids are accumulated, which naturally increases the freshness and sweetness compared to low mountain tea.

In summer, one should drink black tea instead

Drinking black tea in summer can easily cause internal heat "is actually a misconception.

Black tea has a mild nature and is rich in amino acids, thearubigins, vitamins, tea polyphenols, and other substances. Moderate consumption of black tea in summer has the benefits of relieving heat and fatigue, promoting metabolism, and relieving heat and dryness. Especially for modern people, prolonged use of air conditioning during summer, coupled with frequent cold drinks in hand, can cause the body's spleen and stomach to become cold and damp. Therefore, it is even more important to drink some mild black tea to dispel dampness, invigorate the spleen and stomach, and warm and nourish yang qi.

Drinking good black tea, the duration of water temperature is very important

Black tea is a fully fermented tea, and low water temperature is not conducive to the extraction of effective ingredients such as catechins and amino acids in black tea. The amino acids in tea that make the tea soup taste fresh and refreshing increase with altitude. Black tea produced at different altitudes also has different requirements for brewing water temperature. High quality tea leaves produced at higher altitudes need to be brewed with boiling water at 100 ℃ to achieve the best aroma and taste.