Chunmee green tea, also known as fried green tea, is long, slightly curved, and looks like an eyebrow. It is also known as eyebrow tea.
Chunmee green tea manufacturers tell you that tea polyphenols are divided into catechins, flavonoids and flavonoid glycosides, anthocyanins and anthocyanins, phenolic acids and phenolic acids, the most important one of which is catechins It is about 70% of the total content of tea polyphenols. Stimulation, the more obvious astringency, the heavier the bitterness and the better the sweetness, indicating that the concentration of tea polyphenols in the tea soup is greater. The content of tea polyphenols can be simply determined as: green tea>white tea, yellow tea>green tea>black tea, black tea, the corresponding taste, that is, the order from strong to weak, from strong to weak. The greater the degree of tea fermentation, the more tea polyphenols are oxidized, the less the content, and the weaker the irritation.
The chunmee green tea manufacturer tells you that in terms of tea varieties, the large-leaf varieties have relatively more tea polyphenols, while the small-leaf varieties have relatively less tea polyphenols.
The chunmee green tea manufacturer tells you that the higher the temperature and the stronger the light, the more tea polyphenols the tea grown contains.
Tea produced at relatively low altitudes contains more tea polyphenols than tea produced at higher altitudes.
Tea contains alkaloids such as caffeine, theophylline, theobromine, xanthine, etc., and is an excellent alkaline beverage. The manufacturer of chunmee green tea tells you that tea leaves can be rapidly absorbed and oxidized in the extract, producing high concentration of alkaline metabolites, which can neutralize the acidic metabolites in the blood in time.
The chunmee green tea manufacturer tells you that tea contains about 1% to 4% of amino acids, and 26 kinds of amino acids have been found, including 20 kinds of protein amino acids and 6 kinds of non-protein amino acids, mainly theanine, glutamic acid, aspartic acid and Arginine. Especially theanine, which is almost unique to tea, accounts for 1% to 2% of the dry matter of tea, and accounts for about 50% of all amino acids.
The chunmee green tea manufacturer tells you the three most important substances in tea flavor: tea polyphenols, amino acids, and caffeine.