Alternative Uses of Tibetan Tea in Daily Life
(1) When cooking beef, besides adding various seasonings, you can also add a small bag of Tibetan tea and cook it together with the beef. The beef will cook faster and have a fragrant flavor.
(2) After eating extremely spicy chili peppers, if your mouth is unbearably hot, rinse your mouth with water first, then chew a little Tibetan tea leaves, and the spiciness will disappear.
(3) Use Tibetan tea leaves to make tea-boiled eggs; they will taste delicious and aromatic.
(4) After eating raw onions or garlic, chew some Tibetan tea leaves in your mouth for a while to eliminate the odor of onions and garlic.
(5) Soak meat in Tibetan tea for a while before refrigerating. This not only improves the preservation effect but also makes the meat less likely to spoil.
(6) Quit smoking by drinking tea: If you rely on smoking to stay alert, consider replacing cigarettes with tea. Tibetan tea is most effective for quitting smoking.
(7) Drinking a cup of Tibetan tea while watching TV can effectively resist harmful radiation emitted by the TV picture tube. Tibetan tea can also prevent the formation of nitrosamines, a gastric cancer inducer, in the oral cavity.
(8) If utensils have a fishy smell, boil some used Tibetan tea leaves in them for a few minutes to remove the odor.
Drinking tea has many benefits, as is well known. But why does drinking Tibetan tea bring so many advantages? For most people, they know the "what" but not the "why." With the development of science, by the early 19th century, the components of tea gradually became clear. Through modern scientific separation and identification, tea contains over 500 organic chemical compounds and more than 40 inorganic mineral elements. The organic chemical compounds and inorganic mineral elements in tea contain many nutrients and medicinal components. The main organic chemical components include tea polyphenols, alkaloids, proteins, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes, and pigments. The organic components found in Tieguanyin tea, such as tea polyphenols, catechins, and various amino acids, are significantly higher than those in other types of tea. The inorganic mineral elements mainly include potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine, iodine, selenium, and others. Tieguanyin tea contains higher levels of inorganic mineral elements such as manganese, iron, fluorine, potassium, and sodium than other teas.