Caffeine, which accounts for the largest proportion, is the main factor affecting the quality of tea. It can stimulate the central nervous system of human body, enhance the exciting process of cerebral cortex, and play a refreshing role.
It can stimulate the kidney, promote the rapid excretion of urine, improve the filtration rate of the kidney and reduce the retention time of harmful substances in the kidney.
It can also stimulate the secretion of gastric juice, thus promoting digestion, especially promoting the digestion of foods containing protein, and reducing fat and weight.
It can also eliminate excessive lactic acid in urine and help to eliminate fatigue as soon as possible. Caffeine can dissolve about 80% when brewing tea soup.
In addition, the combination of caffeine with acid and its oxidation products can not only reduce the bitterness of tea, but also make tea more mellow and stimulate itself.
Caffeine mixed with other ingredients in tea soup is different from caffeine with simple ingredients. The former is safer because of its low concentration, which is mutually restricted with other ingredients, and has made great contributions to refreshing, anti-fatigue, diuresis and detoxification.