General black tea and green vegetables can be brewed 3 to 4 times. Delicate high-grade tea will have no tea flavor after 1 to 2 brews.

No matter what kind of tea, the amount of leached content accounts for 50% to 55% of the total soluble matter in the first brewing; the second brewing generally accounts for about 30%; the third brewing is 10% Around; the fourth time it was only 1% to 3%.

Judging from its nutritional content (vitamins and amino acids in tea), 80% of the amount is leached out during the first brewing, and about 15% during the second brewing. After three brewings, Finally, the full amount of leaching is basically achieved.

Looking at the actual aroma and taste of the tea brewed, the first brewed tea has a strong aroma and fresh taste; the second brewed tea is rich, but the taste is not as fresh as before; the third brewed tea has less aroma and taste It is already bland; if it is brewed again, it will have no taste, just like drinking boiled water.

General black tea, green tea and scented tea should be brewed three times. Oolong tea requires a large amount of leaves when brewing, and the tea leaves are thick and old, so it can be brewed several times. Tea bags made from broken black tea are usually suitable for one-time brewing.

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Extended information:

Ingredients Function

1． Catechins:

Commonly known as tea tannins, they are unique components of tea and have bitter, astringent and astringent properties. It can be combined with caffeine in tea soup to alleviate the physiological effects of caffeine on the human body. It has the effects of antioxidant, anti-sudden mutation, anti-tumor, reducing blood cholesterol and low-density lipoprotein content, inhibiting blood pressure rise, inhibiting platelet aggregation, antibacterial, and anti-product allergy.

2． Caffeine:

It has a bitter taste and is an important component of the taste of tea soup. In the black tea soup, it combines with polyphenols to form a complex; when the tea soup is cold, it forms an emulsification phenomenon. The unique catechins and their oxidation condensates in tea can slow down and sustain the excitatory effects of caffeine. Therefore, drinking tea can keep people clear-headed and have more endurance when driving long distances.

3. Minerals:

Tea is rich in 11 minerals including potassium, calcium, magnesium, and manganese. Tea soup contains more cations and less anions, so it is an alkaline food. Helps body fluids maintain alkalinity and maintain health.

Potassium: Promotes the elimination of blood sodium. High blood sodium content is one of the causes of high blood pressure. Drinking more tea can prevent high blood pressure.

Fluoride: It has the effect of preventing tooth decay.

Manganese: It has antioxidant and anti-aging effects, enhances immune function, and helps in the utilization of calcium. Since it is insoluble in hot water, it can be ground into tea powder for consumption.

4. Vitamins:

B group vitamins and vitamin C: are water-soluble and can be obtained from drinking tea.

5. Other functional ingredients:

Flavonols have the effect of strengthening capillary walls and eliminating bad breath. Saponin has anti-cancer and anti-inflammatory effects. Aminobutyric acid is produced during the tea making process by forcing the tea leaves to undergo anaerobic respiration. It is said that Jiayelong tea can prevent high blood pressure.

Reference materials: /baike.baidu.com/item/%E8%8C%B6%E5%8F%B6"target="_blank"title="Baidu Encyclopedia - Tea">Baidu Encyclopedia - Tea