The Unknown Benefits of Drinking Tea

It is well known that drinking tea benefits both body and mind. Tea leaves contain tea polyphenols, caffeine, lipopolysaccharides, and various vitamins that provide health and pharmacological effects.

1. Improves muscle endurance. Research has found that tea contains an antioxidant called 'catechin,' which increases the body's ability to burn fat, improves muscle endurance, helps combat fatigue, and extends exercise time. Regular consumption of green tea yields the most noticeable effects.

2. Resists UV rays. Tea polyphenols are water-soluble substances. Washing your face with tea water can remove facial oil, tighten pores, and has disinfecting, sterilizing, and anti-aging effects. It also helps reduce skin damage from UV rays, acting as a natural 'sunscreen.'

3. Maintains body shape. The Tang Dynasty's 'Compendium of Materia Medica' mentioned that 'long-term tea consumption makes one slim,' a claim confirmed by modern science. The caffeine in tea promotes gastric acid secretion, aids digestion, and enhances the body's ability to break down fat. Foreign studies also show that regular tea consumption can reduce waist circumference and lower BMI, helping prevent diabetes and cardiovascular diseases.

4. Resists radiation. Foreign research indicates that tea polyphenols and their oxides can absorb some radioactive substances, protecting cells from radiation damage and aiding in repairing damaged cells. Clinical studies show that tea extracts can treat mild radiation sickness in cancer patients undergoing radiotherapy and effectively address radiation-induced reductions in blood cells and white blood cells.

5. Improves memory. Tea polyphenols help regulate the brain locally, improving memory and learning efficiency. Foreign studies confirm that drinking tea can prevent and treat neurological diseases, especially age-related cognitive disorders. Additionally, caffeine stimulates the central nervous system, providing refreshing, mind-clearing effects.

6. Increases bone density. Although tea contains caffeine, which promotes calcium loss through urination, the amount is minimal. Even black tea, which has relatively high caffeine content, contains only 30–45 mg per cup. In fact, tea contains more substances that help reduce calcium loss, including fluoride, phytoestrogens, and potassium. Taiwanese research found that regular tea drinkers have higher bone density and lower hip fracture rates.

How Different Groups Should Choose Tea

1. Mental workers: Drink green tea. Reports indicate that green tea helps prevent cancer, lowers blood lipids, and prevents atherosclerosis. Green tea is suitable for those frequently exposed to toxic substances or working in heavily polluted environments, as its active components offer protection. It also benefits smokers and drinkers by detoxifying and sobering up; young people in growth spurts; and mental workers, as it enhances alertness, thinking, judgment, and memory. It suits those with yin-deficient constitutions and those seeking weight loss or beauty. Pregnant women should drink lightly brewed green tea.

2. Physical laborers: Drink black tea. Black tea is warm in nature, suitable for the physically weak, athletes, and manual laborers. Adding sugar increases energy and supplements nutrition. Pregnant women in their last 1–2 months and postpartum should drink black tea.

3. Weight loss seekers: Drink oolong tea. Oolong tea lowers blood lipids, prevents atherosclerosis, and promotes longevity. It suits those who are overweight or seek weight loss and beauty, as well as athletes; those who eat mostly meat, as it aids digestion; and those with yang-deficient or spleen-stomach cold constitutions.

4. Meat-heavy diets: Drink dark tea. Dark tea suits those who eat mostly meat, like beef and lamb, as it promotes fat digestion. It also benefits weight loss. In some ethnic minority and border regions, compressed teas like brick tea and Pu-erh tea are preferred due to dietary habits.

5. Mood swings: Drink floral tea. Floral tea helps relieve depression and refresh the mind for overworked mental laborers. It suits those with yang-deficient or spleen-stomach cold constitutions and women during menstruation or menopause, easing irritability and regulating emotions.

6. Constipation: Drink cassia seed tea. Cassia seeds target the large intestine, promoting bowel movements and aiding lipid reduction. For daily health, steep 15 g of roasted or crushed cassia seeds in tea. For habitual constipation, boil 10–15 g of roasted cassia seeds in 300–400 ml water for 10 minutes, add 20–30 g honey, and drink morning and evening. Those with spleen-stomach cold or diarrhea should use caution.

7. Liver fire: Drink chrysanthemum tea. Symptoms like dizziness, bitter taste, dry skin, mouth sores, and irritability often stem from excessive liver fire. Chrysanthemum clears heat, soothes the liver, and reduces fire, alleviating these symptoms. Hangzhou white chrysanthemum or bud chrysanthemum (unopened Hangzhou white chrysanthemum buds) are best. Brew with 100°C water for 3–5 minutes, refilling when only 1/3 remains.

Brewing Methods for Different Teas

1. Green tea: Use 80–85°C water, brew immediately. Green tea, like West Lake Longjing and Biluochun, is unfermented and delicate. Avoid boiling water; use 80–85°C at a 1:50 tea-to-water ratio for 2–3 minutes. Best served fresh. High temperatures or prolonged brewing destroy polyphenols, turning the tea yellow and dissipating aroma. Use porcelain cups. First, moisten the leaves with 1/4 water, wait 20–30 seconds, then add water. Do not cover, or the tea will yellow.

2. Black tea: Rinse cups with hot water, then brew with boiling water. Fully fermented black tea, like high-grade Gongfu black tea and broken black tea, benefits from high temperatures. Use boiling water at a 1:50 ratio for 3–5 minutes. Gongfu black tea can brew 3–4 times; broken black tea, 1–2 times. Use glass cups to watch leaves unfurl. Preheat cups with 1/10 hot water, add 3–5 g tea, then pour water along the sides. Cover for stronger aroma.

3. Oolong tea: Brew multiple times with boiling water. Semi-fermented oolong tea, like Tieguanyin and Dahongpao, requires a Yixing clay pot or lidded bowl and 100°C water. Use half the pot or more of leaves, cover after brewing. Keep a kettle boiling nearby; discard the first brew, using it to rinse cups. Brew 7–8 times for high-quality tea, increasing time from 2 to 5 minutes.

4. Dark tea: Rinse first, then brew with boiling water. Post-fermented dark tea, like Pu-erh, ages well over time. Use 100°C water. Rinse for 10–20 seconds first: add leaves, pour water, discard, then brew again. This removes impurities and enhances flavor. Brew for 2–3 minutes subsequently. Use Yixing pots or lidded bowls, doubling the leaf amount of green tea.

Finally, to preserve tea's aroma, use 'soft water' with low metal ion content, like purified or high-quality mineral water.