Vacuum cup tea damage of nutrition 
 
 
China's traditional Chinese medicine to 

        Many people go to work after, the first thing is bubble a cup of tea. Among them, who love with vacuum cup, not a few, put on a pot of boiling water, and a tea, tighten the cover, one day can drink to warm tea. In fact, this practice will reduce the health benefits of tea, also damage on the palate. 
 
        Tea is rich in a variety of nutrients, such as a variety of vitamins, minerals, and tea polyphenols, caffeine and tannin with pharmacological effects. But these nutrients is afraid of continuous high temperature, the tea in hot water for a long time, tea color thick, an indication is aggravating. Aromatic substances will accelerate the volatilization, the aroma of tea liquor will lose should have. Tannic acid, theophylline, easy large leakage, reduce its nutritional value. And in more than 80 ℃ environment such as vitamin C, will be a lot of losses, tea health care function also reduced accordingly. 
 
        In addition, with enamel tea tea is also wrong. Enamel tea set used long wear and tear, reveal the tin. Metal components dissolve in water, make tea color yellow and loss of flavor. And enamel tea set, heat transfer, heat transfer fast, tea also easy to send out. 
 
        Accordingly, want to drink a cup of hot tea, health care, tea strong best recommended or ceramic tea brewing. Can the tea will be fine, then the tea thermos flask. Can heat preservation for a long time, and can make up the lack of nutrients loss again. 
 
        What need reminds is, different tea brewing, water temperature also have differences. Generally the tea water temperature at 70 ~ 70 ℃ advisable. Maojian tea, longjing, "biluochun" delight in 70 ~ 80 ℃ water; Tieguanyin oolong tea and fermented pu-erh tea, after partial high temperature of 90 ~ 100 ℃ water; Brew black tea, can use 80 ~ 90 ℃ water. (Cui Rong)
 
 
 
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