Do not drink large amounts of tea before meals. Especially excessive strong tea will dilute gastric juices and affect their secretion, making food taste bland and hindering digestion and absorption.

Secondly, do not drink tea immediately after meals. Although tea aids digestion and reduces fat, tea polyphenols in tea leaves can coagulate with iron and protein in food. Drinking tea right after a meal directly affects the full absorption of iron and protein by the body.

In addition, tea that has been brewed too many times should not be consumed. Generally, after three infusions, 95%-98% of the water-soluble nutrients and medicinal substances have been extracted. Further brewing releases little benefit and may leach out harmful trace elements such as lead, mercury, arsenic, cadmium, and copper, doing more harm than good.

Tea is best consumed freshly brewed. If left for too long, tea polyphenols, aromatic substances, vitamins, and proteins oxidize, causing the tea to deteriorate in quality, color, and properties, forming harmful substances. Additionally, bacteria may grow in the tea, which can be harmful or even cause illness.

When eating seafood, fish, shrimp, or foods rich in phosphorus and calcium, it is best not to drink tea, as oxalic acid in tea can easily combine with phosphorus and calcium to form calcium oxalate, increasing the risk of kidney stones and harming health.