Nowadays, tea has become one of the three most popular non-alcoholic beverages (tea, coffee, and cocoa) in the world. More than 50 countries and regions grow and drink tea, and many people consider tea drinking a health method for improving eyesight, losing weight, diuresis, lowering blood pressure, and reducing blood lipids. However, many people still have insufficient knowledge about tea. For example, how much tea should one drink per day? How many times should a cup of tea be steeped? What is the relationship between one's health conditions and tea drinking, and what issues need attention?... Let us explain it to you one by one. The Art of Brewing Tea · Key Points of Brewing Tea Good tea, good water, and good tea ware, combined with proper brewing techniques, are essential to making a perfect cup of tea. Brewing techniques include three elements: the amount of tea leaves, water temperature, and brewing time. There is no uniform standard for the amount of tea leaves used each time; it depends on the type of tea, the size of the tea ware, and the consumer's drinking habits. There are many types of tea, and the amount varies depending on the tea. For example, when brewing regular black tea or green tea, about 3 grams of dry tea leaves per cup, with 150-200 ml of boiling water; for Pu-erh tea, 5-10 grams per cup. The largest amount is used for Oolong tea, where the tea leaves should fill 1/2 to 2/3 of the teapot. For high-quality green tea, especially tender bud teas, 100-degree boiling water should not be used. Instead, water around 80 degrees (after boiling and cooling) is ideal. This will result in a bright, tender green tea soup with a fresh taste and minimal destruction of vitamin C. For various flower teas, black tea, and medium or low-grade green teas, 100-degree boiling water should be used. If the water temperature is too low, the permeability is poor, and fewer effective components are extracted, resulting in a weak tea flavor. For Oolong tea, Pu-erh tea, and Tuo tea, a larger amount of tea leaves is used, and due to the coarse and old leaves, 100-degree boiling water is necessary. Sometimes, to maintain and increase the water temperature, the tea ware is warmed with boiling water before brewing, and hot water is poured over the teapot after brewing. · How Many Times Should a Cup of Tea Be Steeped? The steepability of tea depends not only on its tenderness but also on the processing method. During initial processing, if the tea leaves are cut, the tea juice is more easily extracted. Coarse, old, and whole tea leaves release tea juice more slowly. Regardless of the tea, the first brewing extracts 50%–55% of the soluble substances; the second brewing generally extracts about 30%; the third brewing, about 10%; and the fourth brewing, only 1%–3%. In terms of nutritional components (such as vitamins and amino acids in tea), about 80% are extracted in the first brewing, about 15% in the second, and almost all are extracted after the third brewing. As for aroma and taste, the first brew is rich and fresh; the second brew is still aromatic but less fresh; the third brew has already become weak and bland; further brewing yields no flavor. Generally, black tea, green tea, and flower tea should be brewed up to three times. Oolong tea, with its large leaf volume and coarse leaves, can be brewed more times. Bagged tea made from broken black tea is usually suitable for one-time brewing. It is not advisable to steep a cup of tea from morning till night. Multiple steepings can cause some hard-to-dissolve harmful substances (such as trace pesticide residues) to gradually leach out, which is harmful to health. The ideal brewing method is to have one cup in the morning and one in the afternoon, ensuring both freshness and aroma. Drinking Tea Correctly · Seasonal Differences in Tea Drinking Tea drinking should vary with the seasons: flower tea in spring, green tea in summer, Oolong tea in autumn, and black tea in winter. The reasoning is as follows: In spring, drinking flower tea can dispel the cold accumulated in the body during winter. The strong fragrance promotes the rise of yang energy in the body. In summer, drinking green tea is best. Green tea has a bitter and cold nature, which can clear heat, relieve summer heat, detoxify, quench thirst, and strengthen the heart. In autumn, Oolong tea is preferable. This tea is neither cold nor hot and can eliminate residual heat in the body and restore fluids. In winter, black tea is the most ideal. Black tea has a sweet and warm nature, is rich in protein, aids digestion, nourishes the body, and strengthens the constitution. · Daily Tea Consumption: 2–6 Grams Although tea contains various vitamins and amino acids, and drinking tea can help reduce greasiness, stimulate the nerves, and aid digestion and diuresis, it is not better to drink more, nor is it suitable for everyone. Generally, 1–2 times a day, with 2–3 grams each time, is appropriate. People suffering from neurasthenia, insomnia, hyperthyroidism, tuberculosis, heart disease, stomach issues, or intestinal ulcers should not drink tea. Nursing and pregnant women, as well as infants, should also avoid tea. · Avoid Drinking Overly Strong Tea Strong tea can excessively increase the body's "excitability," adversely affecting the cardiovascular and nervous systems. People with cardiovascular diseases may experience tachycardia or even arrhythmia after drinking strong tea, leading to repeated episodes. · Do Not Drink Tea Before Bedtime This is especially important for novice tea drinkers. Many people find it very difficult to fall asleep after drinking tea before bed, which can severely affect their mental state the next day. Those with neurasthenia or insomnia should be particularly cautious. · Do Not Drink Large Amounts of Tea During Meals Drinking small amounts of tea before or during meals is generally fine, but consuming large amounts or overly strong tea can interfere with the absorption of many macroelements (such as calcium) and trace elements (such as iron and zinc). It is especially important not to drink tea simultaneously with milk or other dairy products. The theine and tannic acid in tea can combine with calcium in dairy products to form insoluble calcium salts, which are excreted, significantly reducing the nutritional value of dairy products. · Excessive Tea Drinking Hinders Digestion The large amount of tannin in tea, when combined with proteins in meat, eggs, and seafood, forms astringent tannin proteins, which slow intestinal peristalsis. This not only easily causes constipation but also increases the possibility of the body absorbing toxic or carcinogenic substances. · Do Not Drink Green Tea and Goji Berries Together Both green tea and goji berries can be brewed separately with boiling water and are beneficial to the body. However, many people simply brew them together. The large amount of tannic acid in green tea has a收敛吸附 effect and can adsorb trace elements in goji berries, forming substances that are difficult for the body to absorb. Therefore, experts suggest: drink green tea in the morning to appetize and refresh; brew goji berries in the afternoon to improve constitution and aid sleep. · Tea After Alcohol Harms the Body After drinking alcohol, ethanol enters the bloodstream through the gastrointestinal tract, is converted to acetaldehyde in the liver, then to acetic acid, which decomposes into carbon dioxide and water and is excreted. Drinking tea after alcohol allows the theine in tea to quickly act as a diuretic on the kidneys, promoting the premature entry of undecomposed acetaldehyde into the kidneys. Acetaldehyde has a significant irritating effect on the kidneys, so it can affect kidney function. People who often drink strong tea after alcohol are prone to kidney disease. Moreover, ethanol in alcohol greatly stimulates the cardiovascular system, and tea also excites the heart. The combination of the two enhances the stimulation to the heart, posing greater risks for heart patients. · Fresher Tea Is Not Always Better From a nutritional perspective, the freshest tea may not have the best nutritional content. So-called new tea refers to tea leaves picked less than a month ago. Because these leaves have not been stored for a period, some substances that may have adverse effects on the body—such as polyphenols, alcohols, and aldehydes—have not been fully oxidized. Drinking new tea for a long time may cause discomfort like diarrhea and bloating. Very fresh tea is even worse for certain patients, such as those with gastric acid deficiency or chronic gastric ulcers, especially the elderly. New tea can irritate their gastric mucosa, cause gastrointestinal discomfort, and even worsen their condition.