Drink black tea in winter
In winter, the weather is freezing cold, all things lie dormant, coldness attacks people, the body's physiological functions decline, and yang energy gradually weakens. Traditional Chinese medicine believes: “When cold winter arrives, the vitality of all things is shut away and stored, and the body's physiological activities are in a suppressed state. The way of preserving health values resisting the cold and keeping warm,” so in winter, black tea is the best kind of tea to drink. Black tea is sweet and warm, and can nourish the body's yang energy; black tea contains abundant protein and sugar, generates heat and warms the abdomen, strengthens the body's ability to resist the cold, and can also aid digestion and remove greasiness. During the processing of black tea, it undergoes full fermentation, causing the tea tannins to oxidize, so it is also called fully fermented tea. After fresh tea leaves are oxidized, they form red oxidized polymer products— theaflavins, thearubigins, and theabrownins. Part of these pigments dissolves in water, and when brewed forms red tea liquor. Traditional famous congou black teas include Huhong, Yihong, Ninghong, Minhong, Taihong, and Qihong, with Qihong from Qimen County in Anhui being the most famous. When brewing black tea, it is best to use freshly boiled water and cover the cup, so as to avoid letting the fragrance escape. The British generally have the habit of drinking “afternoon tea,” often blending Qihong with Indian black tea, then adding milk and sugar to drink it. In some places in our country, there is also the habit of drinking black tea with sugar, milk, and sesame; this can both generate heat and warm the abdomen, and also add nutrition and strengthen the body.
From: Zhonghua Food Website
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