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Tea is my country's "national drink". People's awareness of using tea to regulate their bodies is gradually growing, and their way of drinking tea is becoming more and more rational. In fact, in addition to drinking tea according to physical condition and season, people of different ages also have their own preferences for tea.

First of all, we can be sure that a person's body receptive capacity is different at different ages; the absorption and reaction to the nutrients in tea are also different. It is necessary to choose suitable tea for physical health according to different ages.

Teenagers aged 12 to 18 are in the period of physical development, and are relatively sensitive to the nutrients absorbed from the diet, and their organs have a weaker tolerance. At this time, you should choose some warm teas to drink, such as aged Pu'er, Lao Liubao, and old white tea.

After years of storage, these teas become mellow in nature and rich in internal substances, which can nourish the body. Young people should drink light tea and reduce the amount of tea. Generally, they should drink it in the morning after breakfast and in the afternoon, and drink less at night. Long-term drinking can improve memory and enhance disease resistance.

Young people between the ages of 18 and 40 are healthy, energetic, and have strong resistance. However, people in this age group have many banquets and dining activities, and drinking a lot of alcohol causes sub-health conditions, so they must pay special attention to maintenance and daily diet. There are a wide range of choices for drinking tea, such as green tea, white tea, and oolong tea, which are all good choices. They can refresh the mind, help digestion, remove blood stasis, detoxify and lighten the body, and can also protect the liver and help to sober up. Men can also drink some raw Pu'er, which can effectively remove oil and fat, and has obvious weight loss effects.

During the middle-aged period of 40-65 years old, various body functions gradually decline, and the physical fitness begins to decline. Gastrointestinal discomfort, decreased function of organs such as the liver and kidneys are prone to occur, and toxins and garbage are deposited in the body. Therefore, people in middle age can drink some old teas such as Pu'er, Liubao, Fuzhuan, Shoumei, etc.

These teas contain a lot of theaflavins, thearubigins, and tea polysaccharides, which can clean up blood waste, inhibit the damage of free radicals to the body, prevent the occurrence of cardiovascular and cerebrovascular diseases, and tea polysaccharides can also treat diabetes.

Elderly people over 65 years old have poor physical endurance, increased cardiovascular and cerebrovascular diseases, decreased bone flexibility, and are prone to osteoporosis. The most suitable thing for the elderly is to drink black tea and boil some old dark tea or old white tea. Black tea has a protective effect on bones and heart and is the most suitable for the elderly. There are also some old teas that can regulate the stomach and intestines, detoxify and lighten the body, and are also suitable for drinking by the elderly. Elderly people should also drink tea in moderation. It should not be too strong and you should drink less after dinner.
How to distinguish tea types

1. First of all, we should look at the appearance of the tea leaves. There are loose tea and pressed tea. You should know that pressed tea leaves are mostly white tea and black tea. If the tea leaves are loose tea. We can judge based on the color and shape of the dry tea. Green tea is mostly yellow-green with emerald green, while black tea is mostly reddish brown. The type of tea can be basically identified based on its appearance and color.

2. Look at the color of the tea soup. If it is impossible to judge based on the dry tea, we have to judge by the color of the tea soup. Brew 3 grams of tea leaves in an evaluation cup for 5 minutes and then open the tea soup. Observe the color of the tea soup. Black tea is mostly red, green tea is mostly yellow-green, yellow tea is mostly yellow, and white tea is mostly light yellow. Judging the tea soup requires a certain evaluation basis.

3. Smell the aroma. After looking at the color of the tea soup, you can smell the aroma. The aroma can be divided into cold smell, hot smell and warm smell. You can judge it based on the aroma of the tea soup. Green tea is mostly chestnut and fresh, while black tea is mostly sweet, sweet potato and honey. The fresh taste of white tea is its greatest feature.

4. After smelling the aroma, you need to taste the tea soup. Different types of tea have different flavors, which may be mellow, strong, or mild. Green tea mostly tastes fresh, black tea mostly tastes mellow, and white tea mostly tastes fresh. We can judge the type of tea based on the taste of the tea soup.

5. The last step is to look at the leaf bottoms. Pour the leaf bottoms into the leaf bottom plate and observe the leaf bottoms' size, age, color, wholeness and other characteristics. Different tea leaves have different bottoms. We can distinguish the types of tea based on the tea leaves. The softness and hardness of the tea leaves can also reflect the processing of the tea.

In addition to the above six categories, there is also reprocessed tea, which is a variety of tea that is made through reprocessing based on the above six categories of tea, such as scented tea, instant tea, etc. Scented tea is made from roasted green tea and black tea as the main raw materials. It is made by blending and scenting tea leaves and flowers, allowing the tea leaves to absorb the fragrance of the flowers and thus get the name of scented tea, such as "jasmine tea", "jasmine flower tea", "orchid flower tea", "rose black tea", etc.

Is it true that Pu'er tea causes cancer?
Many people believe that Pu'er tea contains aflatoxin, which can cause cancer if consumed. In fact, this statement is too one-sided. Many people have been drinking Pu'er tea for many years and are still in good health. So what is the truth behind Pu'er tea causing cancer? Let’s learn more about it below!

Is it true that Pu'er tea causes cancer?

Ever since Pu'er tea came into our sight, many people who want to be famous have also come into our sight. They made irresponsible remarks such as "Pu'er tea is fermented in a pigpen", "Pu'er tea causes calcium loss", "Pu'er tea causes cancer", etc., which made many consumers believe them for a while. Especially the "Pu'er tea causes cancer" incident. The first time was when ergonomics professor Li Jianjun said on Weibo that drinking Pu'er tea is the fastest way to get cancer. The second time was when Fang Zhouzi wrote an article saying that drinking Pu'er tea can cause cancer because of aflatoxin. This led many people to generalize and believe that all Pu'er teas are prone to carcinogens as long as they are aged for a long period of time.

Does Pu'er tea cause cancer? I think we need to make three points clear first.

1. Pu'er tea or any food, as long as carcinogens, such as aflatoxin, are detected, then the product must be contaminated and must not be consumed. No matter how much content you find, you should be vigilant. If aflatoxin is detected in Pu'er tea, it usually means that the tea is moldy and spoiled, and is considered an unqualified product.

2. Pu'er tea itself does not produce aflatoxin as long as it is stored in a qualified standard environment. What we should pay attention to is avoiding secondary pollution, such as the storage environment after purchase. The processing and production of Pu'er tea must be strictly carried out in accordance with the "Pu'er Tea Comprehensive Standards".

3. Aflatoxin is a secondary metabolite produced by Aspergillus flavus and other parasitic Aspergillus under certain conditions. It must meet both material and environmental conditions. It is impossible for Pu'er tea itself to contain aflatoxin, as it lacks the material conditions to transform aflatoxin.

What kind of Pu'er tea can cause cancer?

In fact, aflatoxin is nothing new. All grains, if not dried in time or stored in a hot and humid environment, are often easily contaminated with such toxins. For example, it is common for common peanuts, corn, rice and some nuts to exceed the standard. The presence of substances like yours in Pu'er tea is highly related to its storage environment. But we cannot simply assume that aged Pu'er tea contains aflatoxin. This is an extremely inaccurate statement.

We mentioned above that Pu'er tea itself does not produce aflatoxin, so where are the problems likely to occur? environment. During the artificial post-fermentation of Pu'er tea, workers do not pay attention to the cleanliness of the environment, and some related debris appears, which can easily cause secondary pollution. Wet storage has not been recognized by everyone, and I think this is one of the reasons. Therefore, when purchasing, you should have a correct value judgment.

How to distinguish the quality of Pu'er tea

The first point is to smell the aroma, mainly the purity of the aroma, because the aged aroma of Pu'er is always misled into a musty smell, which is an uncomfortable smell. The aged aroma is the aroma of Pu'er tea in the post-fermentation process. This comprehensive aroma will make people feel pleasant.

The aroma of longan, red dates, betel nut, etc. are all the aromas of better Pu'er tea, and the best Pu'er has a kind of aged flavor in it, so the aged aroma and the musty smell must be separated. If the tea smells musty, sour, or has any other strange odors or fragrances, it is considered bad tea.

The second point is to look at the color of the Pu'er tea soup. The most distinctive feature of Pu'er is "red". In terms of quality, the best is ruby ​​red, followed by agate red and amber red. If the tea soup turns yellow, it is as thin as water and has not been aged enough. If the tea soup is brown or black, turbid, and has suspended matter, it means that the Pu'er tea has deteriorated.

The third and most important point is tasting. When judging Pu'er, it is best to take a slightly larger sip, let it swirl in your mouth for a while, let the tea aroma fill your mouth, and then swallow it. This way you can feel the viscosity of the tea soup and distinguish the quality of the tea. You can also feel the thickness, fullness and smooth taste of the tea soup.

Good Pu'er will give you a cool and warm feeling in the throat, and then it will become sweet and the fragrance will linger for a long time. When you breathe, this charm will be brought into your mouth. At this time, you will feel a sweetness and fragrance in your forehead and throat. Some people think that bitter tea is better. In fact, the bitterness is due to the problem of the tea leaves themselves. Pu'er tea will also be bitter after cooling down, but if you taste it slowly, the fragrance, aftertaste, and sweetness are still there.

The flavor of ordinary tea will weaken after 6 brewings, but the flavor of Pu'er ancient tree tea can basically be maintained at around 10 brewings, and the better ones can last for more than 12 brewings. The ones that can be brewed for more than 20 times may be due to improper brewing methods, just like tea shops deceive tea drinkers by just adding more tea and stopping heating after the water boils, so that it can be brewed longer.