Black tea is made by fermentation and baking. During the fermentation process, tea leaves turn into red oxides and become black tea under the action of oxidase. Black tea is mild in nature and mellow in taste. Besides containing a variety of water-soluble vitamins, it is also rich in trace element potassium. When brewing, 70% potassium can be dissolved in tea. Potassium can enhance blood circulation in the heart and reduce calcium consumption in the body. Because manganese contained in black tea is one of the indispensable elements of bone structure, drinking black tea often is also beneficial to bone strength. According to foreign reports, drinking black tea often has the effect of preventing and treating influenza, stroke and skin cancer. Terrible trouble. Black tea needs very high water temperature (100 degree boiling water), which you may not be able to reach at school. It is best not to add anything to tea, which will destroy the texture and taste of tea ~ ~ ~ especially when sugar is added. Tea tastes bitter and cold. The purpose of people drinking tea is to stimulate digestive glands with the bitter taste of tea, thus promoting the secretion of digestive juice and enhancing digestive function. Then use the coolness of tea to achieve the effect of clearing heat and detoxifying. If sugar is added to tea, this function will be inhibited. However, in ancient books, there are also remedies to treat diseases with tea instead of sugar, which can be used as diet therapy. If you drink tea at ordinary times, it is not appropriate to mix sugar. Tea includes green tea, black tea and so on. From the health care effect, green tea is the best. 1. Green tea contains the most abundant nutrients needed by human body, such as protein, vitamins and trace elements. Although determined, the iron content per 100g green tea is 40mg, which is 8 times higher than that of hawthorn/kloc-0 and 29 times higher than that of grape. Drinking 10g green tea every day can get 30% iron needed by physiology. It also contains a lot of zinc. People who drink green tea regularly can get 30 mg of zinc every day, which is more than those who don't drink 16 mg. As for manganese, which has unique advantages in preventing diseases such as osteoporosis and skin itching, green tea is also the most abundant. Second, green tea contains some special disease-resistant ingredients, such as antidiabetic substances, which can lower blood sugar, promote insulin secretion and help diabetic patients recover, while black tea contains very little. Third, there are the least harmful elements. Take aluminum for example. According to the test, tea is an aluminum-loving plant, which can absorb a lot of aluminum in the soil, especially black tea, with the highest aluminum content, which can reach 7.2-7.5 mg per ml of soaking solution, while green tea is much less. Therefore, whether men, women and children drink tea, green tea should be the first choice. It can help digestion of stomach and intestines, remove greasy food, stimulate appetite, promote health, stimulate appetite, induce diuresis and eliminate edema. Black tea can enhance heart function. Black tea is mild in nature and mellow in aroma, which helps to strengthen bones first. Researchers from Cambridge University School of Medicine investigated the diet and bone mineral density of 256 women aged 65-76 who lived nearby. The results show that tea is rich in flavonoids, which can reduce the risk of osteoporosis in women. Secondly, drinking black tea can prevent and treat influenza, myocardial infarction, stroke and skin diseases. Studies have found that frequent mouthwashing with black tea or direct drinking can prevent influenza; Black tea is rich in trace element potassium. After brewing, 70% potassium can be dissolved in tea, which can enhance blood circulation of the heart and reduce calcium consumption in the body. People who drink five cups of black tea a day have a lower risk of stroke than those who don't drink black tea. It is best to drink black tea with milk. People who drink tea without milk have a relatively high proportion of oxalic acid in their bodies. Generally, oxalic acid can be excreted with urine, but for some people, some oxalic acid will still accumulate in the body and eventually form kidney calculi. Calcium in milk can be combined with oxalic acid, which can be eliminated smoothly. It is recommended to drink black tea at night. Because green tea belongs to non-fermented tea, it has high content of tea polyphenols, maintains its original properties and is irritating; Black tea is a completely fermented tea. Although the content of tea polyphenols is low, it is mild after "aging" and suitable for drinking at night. Especially for people with weak spleen and stomach, adding some milk when drinking black tea can play a certain role in warming the stomach. However, people who are easily excited or sensitive, have poor sleep and are weak should drink less or not drink tea at night. In addition, when drinking tea at night, you should put less tea leaves and don't make the tea too strong. It is best to drink tea after meals, because drinking tea on an empty stomach will harm your health, especially for people who don't drink tea often, it will inhibit the secretion of gastric juice, hinder digestion, and seriously cause palpitations, headaches and other "tea drunk" phenomena. Black tea is not suitable for cold drinks, which affects the effect of warming the stomach. If it is left for too long, it will reduce the nutrients. As an ancient and healthy drink, black tea is a treasure in China tea library. With the popularization of black tea and the research of experts at home and abroad, it can be said that black tea is the most secret tea among the six major teas. In this era when Tieguanyin and Pu 'er are popular, as well as the randomness of tea making and the rise of a new generation of tea people, black tea has gradually become a declining variety. As early as 1950s, ROBERTS E.A.H and other experiments confirmed that in the process of making black tea, polyphenols with catechin as the main body were catalyzed by enzymes to generate colored oxidation products thearubigins and theaflavins, and some of them combined with protein to form insoluble compounds. Flavonoids are important components in black tea, which play a decisive role in the color, aroma and quality of black tea. They are the main components of bright color of black tea soup, and also an important part of soup strength and freshness. Both of them are the main components that form the golden circle of tea soup. The higher the thearubigins is, the more obvious the golden circle is, and the better the brightness is, which is positively related to the quality. Thearubigins is spicy, and the total amount and proportion of different varieties of theaflavins are different. Even if the total amount is the same, the processed black tea will have different convergence. Thearubigins is brownish red, which is the main component of red tea soup and the main substance of soup flavor concentration and intensity, but its irritation is not as good as theaflavins, and its convergence is strong. The taste is sweet and mellow, which is part of the sweetness of black tea. Tea brown pigment is the main reason for the dark color of black tea soup. This substance is common in Pu 'er tea, with dark brown color, bland taste, slightly sweet and large quantity. Tea soup tastes dull, with more yellow tea and less thearubigins. Milk is usually added with turmeric, otherwise it will turn yellow and gray, mainly due to insufficient fermentation when making tea. They can combine with thearubigins to form salt, which makes the red color lighter. The functions of polyphenols and their oxidized products in tea can be shown as antioxidation, influence on cardiovascular diseases, regulation of blood lipid metabolism, anticoagulation and fibrinolysis, prevention of cardiovascular and cerebrovascular diseases, allergic reaction and regulation of immune function, anticancer and antimutagenic effects, antibacterial, antiviral and bactericidal effects, anti-inflammatory and detoxicating and antiallergic effects, and anti-radiation effects. In fact, there is no other harm, mainly iced black tea. Now many drinks are iced black tea. ! ! I hope you drink more green tea. Haha, nourishing the stomach is healthy! ! The advantage of drinking black tea is to fight cancer. In a good mood … What's the difference between black tea and red wine? ? Drinking black tea should be winter! The American Heart Association once concluded that black tea is "one of the drinks rich in flavonoids, which can eliminate free radicals, have anti-acidification effect and reduce the incidence of myocardial infarction". The results show that a cup of black tea can even play a stronger anti-acidification role than garlic, broccoli, carrots and Chinese cabbage for specific free radicals. The drinking method of acid-resistant black tea is to drink 2 ~ 3 cups of black tea every day. Selenium, vitamins c, e, a, etc. They are all anti-acidification substances, and black tea will be more effective if eaten with foods rich in these substances. Drinking black tea with vegetables, fruits, butter, milk and eggs at the same time is called a healthy and reasonable eating habit. But at the same time, we should also pay attention to avoid eating too much calories and sugar. Black tea also has various antibacterial effects to prevent colds. Flavonoids in black tea have antibacterial effects such as killing poisonous bacteria in food and making influenza virus infectious. In addition to preventing colds, some people gargle with black tea when a cold causes a sore throat.