Everybody says,Not bitter or astringent, not tea
A good cup of tea, although the mouth is bitter, but this bitterness melts quickly, will not continue to stay in the mouth, the cheeks quickly tighten, so that our mouth and tongue are full of water.
As the tea continues to enter, a sweet smell comes up from the bottom of the throat, and the freshness of the tea continues to impact our taste buds, making people feel refreshed and happy, and the aftertaste is endless.
The bitterness and astringency in the early stage of tea flavor are the most important components in tea: tea polyphenols, and the bitterness and astringency brought by tea polyphenols can well promote other flavor substances to better reveal the taste and show a unique "tea gas".
The balance of bitterness and sweetness, and the repetition of sweetness, have created the uniqueness of tea and have become the memory of the tip of the tongue of Chinese for thousands of years.
The taste of tea is derived from tea polyphenols, and many benefits are also derived from tea polyphenols. As one of the most important functional components in tea, tea polyphenols account for 20%-36% of tea.
Tea polyphenols, also known as tea tannin or tea tannins, are the general term for polyphenols in tea, including flavanols, anthocyanins, flavonoids, flavonols and phenolic acids. Among them, flavanols (catechins) are the most important.
1. Whitening and anti-aging
Tea polyphenols are rich in phenolic hydroxyl groups in structure, which are easily oxidized to provide protons to bind to free radicals, and are natural antioxidants. It can scavenge free radicals and inhibit tyrosinase and peroxidase activity, thereby inhibiting the production of pigment and reducing the formation of melanin.
2. Beauty and skin care
As a water-soluble substance, tea polyphenols can be used to remove the greasy face, converge pores, and have the effects of disinfection, sterilization, anti-aging, and reducing the damage of ultraviolet radiation in the sun.
3. Detoxify and nourish the skin
Tea polyphenols have a strong adsorption effect on heavy metals, and can form complexes with heavy metals to produce precipitation, which is conducive to reducing the toxic effect of heavy metals on the human body. In addition, tea polyphenols also have the effect of improving liver function and diuresis, so they have a good anti-alkaloid poisoning effect.
4. Radiation protection
Tea polyphenols and their oxidation products have excellent anti-radiation function, can absorb radioactive substances, prevent them from spreading in the human body, and are known as natural ultraviolet filters.
5. Mouth guard and bright eyes
Tea polyphenols can kill lactic acid bacteria and other caries bacteria present in the tooth gap, have the effect of inhibiting the activity of glucose polymerase, and effectively interrupt the process of caries formation. Protein foods that remain between the teeth become the substrate for the proliferation of spoilage bacteria, and tea polyphenols can kill such bacteria.