How much do you know about the art of tea drinking?
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Release date:
2012-04-06
Tea drinking should be moderate.
Tea contains abundant tannins, theine, caffeine, and small amounts of aromatic oils, various vitamins, chlorophyll, and other beneficial compounds. Drinking tea in moderation can help stimulate saliva production to quench thirst, eliminate dampness while reducing heat in the body, invigorate the mind, enhance cognitive function, and even promote overall health and well-being.
The term "appropriate" refers, first, to the right balance of tea strength—typically, 3 grams of tea leaves brewed per cup is ideal. Tea that’s too strong can interfere with the body’s ability to absorb essential minerals like iron from food, potentially leading to anemia. Second, it’s important to moderate your tea consumption, limiting yourself to about 8–10 cups daily. Drinking excessive amounts of tea can put extra strain on the kidneys. Third, avoid drinking tea within one hour before or after meals, as this could hinder the body’s absorption of proteins. Finally, certain groups should exercise caution or avoid tea altogether: - **Anemic individuals**: The tannins in tea can cause dietary iron to form insoluble compounds, reducing its absorption by the body. - **Individuals with nervous exhaustion, hyperthyroidism, or tuberculosis**: The caffeine in tea may elevate their already heightened basal metabolic rates. - **Patients with gastric or duodenal ulcers**: Caffeine stimulates stomach acid production, which could irritate ulcerated areas. - **People with liver or kidney conditions**: Since caffeine is processed through the liver and kidneys, consuming too much tea might further burden these organs, potentially delaying recovery. - **Those suffering from chronic constipation**: The astringent properties of tea tannins can worsen constipation. - **Patients with kidney or urinary tract stones**: Tannins in tea may contribute to stone formation, exacerbating the condition. - **Individuals with hypertension or heart disease**: Caffeine in tea can increase blood flow and elevate blood pressure, posing risks for those with cardiovascular issues. Lastly, pregnant women should limit their tea intake, as excessive consumption may lead to anemia and even result in low birth weight due to inadequate maternal blood supply. Similarly, nursing mothers should be cautious, as caffeine from tea can pass into breast milk, potentially causing restlessness, irritability, and even colic-like symptoms in infants.
Which teas should not be consumed
Strong tea: Drinking strong tea can lead to insomnia, headaches, tinnitus, and blurred vision, and it’s also not good for the digestive system.
Moldy tea: Contains high levels of toxins. Burnt or scorched tea: Over-roasted tea leaves that have lost their nutritional value and no longer taste good.
Overnight tea—especially tea that has gone stale—even if you can’t yet taste the change—is likely already teeming with a large population of bacteria, having undergone significant bacterial growth and proliferation.
Oversteeping tea: When tea leaves are steeped for too long, many substances harmful to the body can leach out.
Cold tea: Tea is best enjoyed warm or hot—drinking it cold can lead to stagnation of cold energy and accumulation of phlegm.
Hot tea: Tea is typically brewed with boiling water, but it shouldn’t be consumed when it’s too hot. That’s because excessively hot beverages can be extremely harmful to the digestive system.
Wash the teacup frequently.
Research shows that in humid environments, tea oxidizes to form a brownish tea stain containing various harmful metals such as lead, mercury, and arsenic. Additionally, when tea left unfinished or stored for extended periods is exposed to air, the tea polyphenols in the leaves react with the metallic substances in the tea stain, leading to the formation of tea scale that adheres to the inner walls of teaware. Some individuals have even sampled and analyzed this tea scale, discovering that it contains certain carcinogenic compounds, including nitrites.
If tea stains enter the digestive system, they can easily combine with proteins, fatty acids, and vitamins in food to form various harmful substances. That’s why tea lovers should regularly clean their cups. For teacups with long-standing tea buildup, simply scrub them repeatedly with toothpaste until all residue is removed. As for teapots filled with stubborn tea stains, heating them with rice vinegar or soaking them overnight in baking soda followed by thorough rinsing will effectively eliminate the buildup.
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