Acanthopanax senticosus is green tea, belonging to Araliaceae, belonging to the same family as Ginseng. Shrubs, stems and branches are densely spiny, with leaves similar to tea leaves, sharp serrations on the edges, and five leaflets on the compound leaves. It is produced in the mountainous forest of Northeast China, and its tender leaves are picked every spring, and made into acanthopanax senticosus tea by baking green tea, and then refined and shaped properly to become acanthopanax senticosus tea. Some people also add jasmine to it to make scented tea.

You can learn about tannic acid. In fact, many foods we usually eat contain tannic acid and mung beans, which will turn black after being cooked in an iron pot. Apples and pears will turn black after being cut with an iron knife. This is because the cells of mung beans, apples, pears and many fruits contain tannic acid. Tannic acid can combine with iron at room temperature to produce black iron tannic acid. Mung beans cooked in an iron pot will also produce black iron tannic acid at high temperature.

Please taste the tannic acid. It's very astringent. Some fruits are astringent, and most of them are inseparable from tannic acid. For example, persimmon cells contain a lot of tannins. After eating the astringent persimmon, the tannic acid inside will burst out and make the tongue numb.

Pure tannic acid is light yellow powder, which is easily soluble in water. Persimmons sold in the market are generally soaked in lime water in advance or coated with a layer of lime. Because lime can solidify tannic acid and make it insoluble in water, tannic acid will never find trouble with the tongue again, and persimmons will not be astringent. Heating can also cure tannic acid. So some people like to soak persimmons in hot water to remove astringency.

Sometimes, even if you don't use an iron knife to cut pears and persimmons, there will be some black spots on your skin. This is another chemical change, because tannic acid molecules contain a large number of phenolic hydroxyl groups, which are sensitive to light and easily oxidized into black oxides.

Tannic acid is another name for tannic acid. Tannic acid can be found everywhere in nature, and many barks contain tannic acid. In China's Sichuan and Yunnan provinces, there is a gallnut tree (also called Rhus chinensis) with some tumors, which contains a lot of tannic acid.

Tea also contains tannic acid, also known as tannic acid or tea tannin. The harm of strong tea to the body is the most important substance. Pay attention to strong tea.

Tea can refresh the mind and promote digestion. However, drinking too much tea will hurt your health, especially the elderly. Once you often drink a lot of strong tea, you are prone to the following symptoms:

First, the gastric juice is diluted and cannot be digested normally. Because a person normally secretes 1.5 ~ 2.5 liters of gastric juice every day, these gastric juices can reasonably digest the food that a person consumes every day, while strong tea will dilute the gastric juice, resulting in indigestion, abdominal distension and abdominal pain.

Second, it hinders the body's absorption of iron. Tea contains tannic acid, black tea contains about 5%, and green tea contains about 10%. When people drink a lot of strong tea, the combination of tannic acid and iron will be active, which will bring obstacles and influence to the absorption of iron and cause iron deficiency anemia. There are few Pu 'er (cooked Pu 'er) and Tibetan tea, so you don't have to worry about the influence of tannic acid when drinking this kind of tea, which is suitable for the elderly and children.

Third, it is easy to cause constipation. Tannic acid in tea can also combine with protein in food to form a large amount of tannic acid protein, which is difficult to digest and absorb, leading to constipation.