一、可以喝的加味茶
有些加味茶則是可以喝的
例如:1果香茶2肉桂茶3人參茶4蔗香茶
5茉莉花茶、玫瑰花茶、玉蘭花茶、桂花茶等。

1.Drinkable add the smell of tea
Some teas that add the smell are drinkable
For example:
1.Fruit aroma tea
2.Cinnamon teas
3.Ginseng teas
4.Sugar cane fragrant teas
5 jasmine flowering tea, rose flowering tea, magnolia flowering tea, and laurel blossom tea...etc..

二、會影響茶葉變質的環境因素有哪些?
茶葉吸味性強,很容易吸附空氣中水分及異味,若眝存方法稍有不當,就會在短期內失去風味,
而且愈是輕發酵高渚香的名貴茶葉,愈是難以保存。
通常茶葉在眝放一段時間後,香氣、湯色、滋味、顏色會發生變化,原來的新茶味消失,陳味漸露。

2.Will influence what the environment factors that tea-leaf changes in character are there?
Tea-leaf absorbs the smell strong, adsorb the humidity and the strange smell in the air very easily, if the save the method to have a little bit not appropriate, the meeting lose the taste in the short run,
And more is valuable tea-leaf that lightly ferments Gao Zhu Xiang, more is a hard conservancy.
Usually tea-leaf is in the Zhu put after a period of time, the aromas, soup color, taste and color will take place to change, the original new tea smell disappears, and Chen Wei gradually exposes.

三、影響茶葉變質的環境因素:
影響茶葉變質、陳化的主要環境條件是
溫度、水分、氧氣、光線和它們之間的相互作用。

1溫度:
溫度愈高、茶葉外觀色澤越容易變褐色,低溫冷藏(凍)可有效減緩茶葉變褐及陳化。
2水分:
茶葉中水分含量超過5%時會使茶葉品質加速劣變,並保進茶葉中殘留酵素之氧化,使茶葉色澤變質。
3氧氣:
引起葉劣變的各種物質之氧化作用,均與氧氣之存在有關。
4光線:
光線照射對茶葉會產生不良的引響,光照會加速茶葉中各種化學反應之進行,葉綠素經光線照射易褪色。

由上述可知茶葉保存必須降低眝存環境溫度、保持茶葉適當含水量、阻隔茶葉與氧氣接觸、
防止光線直射等均有可減緩茶葉的變質。

3.Influence the environment factor that tea-leaf changes in character:
Influence tea-leaf to change in character, Chen turn of main environment condition be temperature, humidity, oxygen, rays with them of interaction of .

(1)Temperature:
The temperature is more high, tea-leaf appearance color and luster more and easily become brown, the low temperature refrigerates(jelly) to effectively decelerate tea-leaf to become brown and Chen Hua.
(2)Humidity:
In tea-leaf humidity content more than 5% will make tea-leaf quality acceleration inferior to change, and protect into to remain enzyme in tea-leaf it oxidizes and makes tea-leaf color and luster change in character.
(3)Oxygen:
Arouse the inferior leaf changes of oxygenation of a variety of materials, all relate to existence of the oxygen.
(4)Rays:
The ray irradiation will produce to badly lead to ring to tea-leaf, light the note accelerate in the middle of tea-leaf a variety of chemical reactions it carry on, the chlorophyll is easily faded in color by ray irradiation.

It is canned know that tea-leaf conservancy must reduce save the environment temperature and keep tea-leaf to contain the amount of water, separate tea-leaf and oxygen contact and keep ray from keeping shooting appropriately etc. to all have to decelerate changing in character of tea-leaf by the foregoing.

四、認識苦茶油
食用油應如何選擇才能吃出健康?
營養師指出,脂肪酸的飽和度是攸關健康的重要因素,
因此民眾應選擇單元不飽和脂肪酸含量較多的
橄欖油、苦茶油、芥花油、油麻菜籽油等,
才不會增加新血管的負擔。

台灣大林慈濟醫院營養師盧冠琪表示,脂肪酸依組成可分為:
飽和脂肪酸、單元不飽和脂肪酸及多元不飽和脂肪酸等三大類,
而天然油脂中都存在這三種脂肪酸,
只要是視其含量的多少而決定其屬性。
她說,飽和脂肪酸含量較多的油品包括:
動物油(牛油、豬油等)、椰子油、棕欄油、氫化油等,
優點是油品穩定性高、耐溫高;
缺點是會使血液中壞的膽固醇(LDL-C)增加,
引起心血管疾病。

4.Understanding bitterness tea oil
How can edible oil choose to eat health?
Nutritionist points out that the saturation degree of fatty acids is the important factor that has relation to health,
Therefore the people should choose that the unit unsaturated fatty acid sour content is more
The olive oil, the bitterness tea oil and Jie spends the oils, oils hemp rapeseed oil etc.,
Just will not increase the burden of new blood vessel. The Tzuchi Charity hospital nutritionist, Lu Guan Qi, of Talin, Taiwan said that the fatty acids can be divided into according to constituting:
The saturated fatty acidses, unit unsaturated fatty acids are sour and polyunsaturated fatty acids etc. is three major types,
And all exist these three kinds of fatty acidses in the natural grease,
As long as is see its content of how much and decision its attribute.
She says that the saturated fatty acids content more oil article includes:
The animal oils(butter, and lard...etc.), coconut oil and palm tree column oil, hydrogens turn oil etc.,
The advantage is that the oil article stability is high and hot-resistant high:
The weakness is to make blood in bad of cholesterol(the LDL-C) increment,arouse a cardiovascular disease.

五、多元不飽和脂肪酸含量較多的油品包括:
大豆沙拉油、紅花籽油、葵花油等,
富含「亞麻油酸」和「次亞麻油酸」等人體無法自行製造的必需脂肪酸,
能調節失理機能、降低血中總膽固醇;但缺點是穩定性低,高溫烹煮時容易形成聚合物,
使得油脂粘度增加、顏色變深,同時產生自由基、丙烯醛等引起老化及病變的物質。

至於單元不飽和脂肪酸含量較多的橄欖油、苦茶油、芥花油、油麻菜籽油等,
在高溫加熱後所產生的自由基比多元不飽和脂肪酸少,
穩定度也比多元不飽和脂肪酸來得高,
能降低血液中壞的膽固醇、保留好的膽固存(HDL-C),預防心血管疾病。
因此,營養師建議,
民眾烹調用油應盡量選用富含單元不飽和脂肪酸的油脂,油脂較穩定,也不易增加心血管的負擔。

5.The polyunsaturated fatty acids content more oil article include:
Soybean salad oils, the red flower seed oil, and sunflower oil...etc.,
Rich contain the human bodies like"Linoleic acid" and"Sub-linoleic acid",etc can not make by oneself of essential fatty acids, can regulate to lose to manage the function and reduce the total cholesterol in blood; But the weakness is that the stability is low, the heat easily formed the polymer while cooking and made the grease glue a degree of increments, colors to become deeply and produced free radicals, and Xi C Quan...etc. to arouse at the same time aging and material of pathological changes.

As for the unit unsaturated fatty acid sour content more olive oils, bitterness teas oils, Jie flowers oils, oils tingle rapeseed oil etc., the free radicals produced is less than polyunsaturated fatty acids after the heat heats, the stability also compares the polyunsaturated fatty acids to get high, can reduce the blood in bad of cholesterol, reserve the good Dan solid save(HDL-C), prevent a cardiovascular disease from.
Therefore, nutritionist suggests, people's cooking to use the oil should choose to enrich to contain the unit grease that unsaturated fatty acid is sour as far as possible, the grease is more stable, don't easily increase the cardiovascular burden as well.

     
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