The main component of coffee
Caffeine: Caffeine is the most notable of all the components of coffee. It is a type of phytoxanthin (animal muscle component). Its properties are the same as the theobromine contained in cocoa and theophylline contained in green tea. The percentage of reduction after baking is extremely small. Caffeine has a wide range of effects and can affect the human brain. Appropriate amount of caffeine will stimulate the cerebral cortex, promote sensory judgment, memory, and emotional activities, make myocardial function more active, dilate blood vessels, enhance blood circulation, and improve Metabolic function, caffeine can also reduce muscle fatigue and promote the secretion of digestive juices. In addition, because it also promotes kidney function and helps the body to excrete excess sodium ions (chemical components that hinder the metabolism of water molecules), with the increased diuretic effect, caffeine will not act like other narcotic and stimulant substances (narcotics). Drugs, paint solvents, stimulants, etc.) accumulate in the body and will be excreted in about two hours. The biggest special feature of coffee flavor
Tannic acid: After refining, tannic acid will turn into a light yellow powder, which can be easily blended into water. When boiled, it will decompose to produce pyroacid, which makes coffee The taste will become worse, and if the coffee is brewed and left for several hours, the color of the coffee will become stronger than when it was just brewed, and it will also be less flavorful, so there is a saying that "it is best to drink it as soon as possible after brewing".
Fat: The fat contained in coffee plays an extremely important role in the flavor. Analysis found that the fat contained in coffee is divided into many types, and the most important ones are acidic fat and volatile fat. Fat refers to the acid contained in fat, the strength of which varies depending on the type of coffee. Volatile fat is the main source of coffee aroma. Once the fat contained in roasted coffee beans comes into contact with the air, it will undergo chemical changes and the taste and aroma will deteriorate.
Protein: The main source of calories is protein, and for example, in drip-brewed coffee, the protein will probably not dissolve, so no matter how much coffee you drink, the nutrients you can get are limited. That's why coffee has become a holy product for those who want to lose weight.
Sugar: Without adding sugar, in addition to the bitterness of caffeine and the sourness of tannins, you will also feel the sweetness, which is caused by the sugar contained in the coffee itself. of. After roasting, most of the sugar will turn into caramel, giving the coffee its unique brown color.
Minerals: include lime, iron, sulfur, sodium carbonate, phosphorus, chlorine, silicon, etc. Because their proportions are very small, they do not affect the flavor of the coffee greatly, and together they only bring a slight astringency. taste.
Crude fiber: The fiber of green beans will be carbonized after roasting. This carbon and the caramelization of sugar combine with each other to form the color of coffee, but the fiber turned into powder will give the coffee a flavor. Considerable impact. Therefore, we do not encourage the purchase of powdered coffee beans as they are less able to taste the coffee flavor.
Coffee’s bitter acidity and alcohol: The color, aroma, and taste of coffee are caused by some complex chemical changes that occur during the roasting process. Therefore, raw beans must go through appropriate chemical procedures to achieve the most balanced state of necessary ingredients before they can be considered the best roasted beans. The aroma of coffee will change with the heat, so the roasting time should be shortened as much as possible, and the heat should be controlled at the lowest temperature that allows the coffee beans to produce effective chemical composition. This means that the coffee beans can produce the most suitable ingredients in the shortest process time and heat. Compare.
Aroma: Aroma is the life of coffee quality, and it can best express the coffee production process and roasting technology. The climate, altitude, variety, refining process, harvest, storage, and whether the roasting technology of the consumer country is appropriate in the production place. etc., are all conditions that influence the aroma of coffee beans. The aroma of coffee has been proved by chromatographic gas analysis results to be composed of nearly hundreds of volatile components such as acids, alcohols, acetaldehydes, ketones, esters, sulfur compounds, phenols, nitrogen compounds, etc. Generally speaking, fat, protein, and sugar are important sources of aroma, and lipid components will blend with the sour and bitter taste of coffee to form a smooth taste. Therefore, the disappearance of the aroma means that the quality has deteriorated, and aroma and quality are closely related.
Milk tea, also called Mongolian tea, is an indispensable drink in the daily life of Mongolian herdsmen. The tea used in milk tea is green brick tea. Brick tea is rich in vitamin C, tannin, protein, acid, aromatic oil and other nutrients necessary for the human body. Milk tea includes the most popular Hong Kong-style milk tea/stocking milk tea/mandarin duck milk tea, fruit juice, snow foam, iced black tea/green tea, bubble black tea/green tea, flavored tea, cool jelly, and yogurt, with 8 series and 200 varieties.
Green tea is unfermented, the most produced and widely consumed tea in China. It is characterized by clear soup and green leaves.
Green tea is the main tea category in China. It has the highest output among the six major tea categories of primary tea, with an annual output of about 400,000 tons. Green tea has the widest production areas, distributed in Zhejiang, Anhui, Jiangxi, Jiangsu, Sichuan, Hunan, Hubei, Guangxi, Fujian, Guizhou and other tea areas.
Hangzhou Longjing, Huangshan Maofeng, Dongting Biluochun, Lushan Yunwu, Xinyang Maojian, Emei Bamboo Leaf Green, Lu'an Guapian, Guzhu Purple Bamboo Shoot, Jiangshan Green Peony, Taiping Monkey King, Gold Medal Huiming, bought in the supermarket. Laozhu Dafang, Enshi Yulu, Mengding Manna, Jianchun Tea, Xiuning Songmeng, etc., etc., all belong to the green tea category.
Green tea is made by first curing the picked fresh leaves at high temperature to kill various oxidases and keeping the green color of the tea leaves, and then rolling and drying them. The green leaves in clear soup are the guarantee of the quality of green tea. *Same features.
Black tea belongs to fermented tea, which is made from one bud, two or three leaves of the tea tree as raw materials, and is refined through typical processes such as withering, rolling (cutting), fermentation, and drying. Because of the color of the dry tea and the main tone of the brewed tea, it is named black tea. There are many types of black tea in my country, with a wide range of origins. There are Gongfu black tea and Souchong black tea unique to my country, as well as broken black tea similar to India and Sri Lanka.
Black tea was called "black tea" when it was created. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred. The chemical composition of the fresh leaves changed greatly. The tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced. . The aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, and sweet and mellow taste. Keemun black tea is the most famous variety of black tea in China. Black tea is the second largest tea category in my country. Export volume accounts for about 50% of my country's total tea production, with customers in more than 60 countries and regions. Among them, the largest sales are in Egypt, Sudan, Lebanon, Syria, Iraq, Pakistan, the United Kingdom and Ireland, Canada, Chile, Germany, the Netherlands and Eastern European countries
The role of black tea: Black tea can help gastrointestinal digestion and promote Appetite, diuretic, eliminate edema, and strengthen heart function.
Disease prevention: Black tea has strong antibacterial power. Gargling with black tea can prevent colds caused by viral viruses, prevent tooth decay and food poisoning, and reduce blood sugar levels and high blood pressure.
The American Heart Association once concluded that black tea is "one of the beverages rich in flavonoids that can eliminate free radicals and have anti-acidification effects, and can reduce the incidence of myocardial infarction."