Tea Blogs

In order to avoid eating pesticides, is it relatively safe to rinse the tea?  In order to remove the dust and pesticide residues attached to the surface of the tea in the picking and manufacturing process, many people will pour off the first infusion (rinse the tea) when tea first brewed, which is called as "warm up tea" or “wake up tea” by tea enthusiasts. In fact, in order to rinse and uncurl the tea, to discard the first infusion of tea liquor, is not only unnecessary but also a waste of a lot of good healthy ingredients. Dr. Tea, Xu...

Drinking tea may suffer lithiasis such as Urinary tract stones (kidney stones, urinary stones, bladder stones), which comes with a basis that drinking tea in a large volume may Increase the chance of forming calcium oxalate stones due to the ingredients such as oxalic acid, tannic acid, and theobromine in tea. Oxalic acid and calcium in food formed into calcium oxalate after combination. Calcium oxalate is exactly the main component of stones. The tea itself can crystallize and store the oxalic acid in the cells through the calcium oxalate. The tea contains little amount of oxalic acid, while the caffeine...

The truth is that tea leaf is a kind of beverage with strong alkali, but tea liquid is acidic. Tea liquid can adjust pH value of the body fluid, as long as your stomach is healthy enough. Drinking tea with the unexcessive amount every day is pretty good for your health. Measuring the general range of tea acid with a wide range of pH test paper, pH value generally in the range of 5.5-7, is weak acidic. The strength of its acidity has been associated with the types of tea, brewing time and the tea itself (old or tender).   1. Acid or alkali...

The so-called "old tea or aged tea" refers to the finished product of tea processing, which must be stored for a certain period of time, at least 10 years. In other words, tea must be stored for 10+ years. The accumulation of age is a prerequisite, while the storage environment affecting the tea quality plays a key factor. According to the history of the development of Taiwanese Tea, from the earliest Qing dynasty, oolong tea (imitating Wuyi Yancha) and flower-scented tea, to Japan ruled period, twisted Bao Zhong tea, Tie Kuan Yin, Oriental Beauty tea (Bai Hao Wulong), black tea, until the...

Cause insomnia (From Taiwanese's point of view) Drinking too much/too strong tea at one time will lead to nervous excitement, causing insomnia. Because of theophylline with a strong diuretic effect, excessive tea will lead to frequent nocturia; plus tea polyphenols being the role of excitement, drinking too strong or too much tea at night time will lead to excessive mental excitement and affect sleep. The tannic acid in tea coagulating the protein, combining with vitamin B1, leads to the difficulty for the body to absorb protein and the lack of vitamin B1, which are the factors causing loss of appetite, nervousness, easy fatigue. Translated and...