Who knows tea? Can you teach your brother? ? thank you

Professor Lin Renhui of Taiwan Province Provincial University recently published the latest results: the health care function of tea and tea polyphenols lies in their inhibition of fatty acid synthase in cells, thus inhibiting the formation of obesity and cancer.

Lin Renhui said that the abnormal expression of fatty acid synthase can be seen in obese people or cancer patients. Tea and tea polyphenols can inhibit the expression of fatty acid synthase, which is helpful to inhibit cell proliferation and lipid increase, and reduce substances such as cholesterol and triglycerides that cause cardiovascular obstruction. This achievement provides a scientific basis for drinking tea to prevent cancer and lose weight.

Lin Renhui said that if you can drink 10 to 15 grams of tea a day, or more than 10 cups, it will have obvious health care effects.

Jiangnan in March is also the season when some teas are on the market, so my mother and I went online to find some information about teas:

The division of spring tea, summer tea and autumn tea is mainly based on the change of seasons and the intermittent growth of new shoots of tea trees.

Under China's climatic conditions, except for a few tea-producing areas in South China, tea tree growth and tea harvesting in most tea-producing areas are seasonal: the tea-picking period in Jiangbei tea-growing area is from early May to late September, the tea-picking period in Jiangnan tea-growing area is from late March to mid-June, and the tea-picking period in Southwest tea-growing area is from late October to early February. Tea areas in subtropical and temperate regions, including Jiangbei tea area, Jiangnan tea area and Xiye tea area, are usually divided into spring tea, summer tea and autumn tea according to the time of tea picking. However, the division standards of seasonal tea are not consistent. Some are divided into solar terms: spring tea from Qingming to Xiaoman, summer tea from Xiaoman to Xiaoshu, and autumn tea from Xiaoshu to Cold Dew; Some are divided by time: spring tea is picked before the end of May, summer tea is picked from early June to July, and autumn tea is picked after mid-July. Because it is located in the tropics and the four seasons are not clear, tea can be picked in the south of China almost all year round. Therefore, in addition to spring tea, summer tea and autumn tea, tea can be divided into early round tea and early round tea according to the growth order and picking time of new shoots.

Due to the influence of climate, varieties and cultivation management conditions, the collection and preparation of tea in each season are inconsistent in the morning and evening. Generally speaking, there is always a gradual delay from south to north, with a difference of 3-4 months between north and south. In addition, even in the same tea area or even the same tea garden, due to climate, management and other reasons, the difference between years can be 5-20 days.

Because the growth of tea trees is different in different tea seasons, even the tea leaves collected in the same tea garden in different tea seasons have great differences in appearance and quality. Taking green tea as an example, due to the moderate temperature and abundant rainfall in spring, and the rich nutrients of tea trees after a long rest in autumn and winter of the previous year, in spring, not only the buds are plump, the leaves are green, the leaves are soft and the white hairs are exposed, but also some effective ingredients related to improving the quality of tea, especially amino acids and multivitamins, which make the taste of spring tea more refreshing, the aroma more intense and the health care function more obvious. In addition, there are generally no pests and diseases during spring tea, and there is no need to use pesticides. Tea leaves are pollution-free, so spring tea, especially early spring tea, is often the best quality green tea in a year. Therefore, many famous green teas, such as West Lake Longjing, Dongting Biluochun, Huangshan Mao Feng, Lushan Wu Yun and so on. Never in the early stage of spring tea. Summer tea is harvested in the hot season. Although the new shoots of tea trees grow fast, they are said to be "rich in tea all night in summer", but they are easy to age. The contents of amino acids and vitamins in tea are obviously reduced, and the contents of anthocyanins, caffeine and tea polyphenols in summer tea are obviously increased due to use, thus making the taste bitter. The autumn climate is between spring and summer. In the late autumn tea period, although the climate is mild, the rainfall is often insufficient, which will make the collected tea look old. In particular, tea trees, spring tea and summer tea are harvested and lack of nutrition. Therefore, the content of collected tea leaves is very poor. In this case, not only the tea tastes light, but also the aroma is not high and the leaves are yellow. The so-called "delicious, autumn white dew" is actually the "light taste" of tea.

As far as black tea is concerned, the temperature is low and humidity is high in spring tea, which makes it difficult to ferment, while the temperature is high and humidity is low in summer tea, which is beneficial to the red fermentation of black tea, especially in hot weather, which makes the contents of tea polyphenols and caffeine in tea increase obviously. Therefore, both dry tea and tea soup are ruddy and full of flavor. It is only because the amino acid content in tea leaves decreases in summer, which has a certain influence on the fresh and refreshing feeling of black tea.

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