喝普洱茶请小心了哦.doc

喝普洱茶请小心了哦!!!

台湾农委会茶业改场长廖庆梁说，中国云南出产的普洱茶近年席卷香港 、台湾，变成抢手的茶叶，但学者专家调查，普洱 茶因特殊制程、陈年储藏环境等因素，使 其总生菌数高的吓人，必须煮沸才得以完全消灭，一般人单用开水冲泡的饮茶方式，对人体可能有害。
廖庆梁说，云南出产的普洱茶近年来被渲染成具有神奇保健疗效的 茶叶，对肠胃尤其有益等，使港台一带掀起一股「普洱茶热」，人手 一杯，且早、中、晚不停喝，部分人士更认为，喝得愈多，对身体愈佳，事实上大谬不然。
廖庆梁解释，普洱茶属于后发酵茶，是将茶菁经杀菁、揉捻、干燥等手续后，堆置在仓库中称为「渥堆」，使茶叶内部多酚类化合物氧化，其氧化可分自动氧化、酵素性氧化、曲菌氧化等三种不同方式。 廖庆梁说，普洱茶后发酵堆置仓库有干仓及湿仓二种，前种为自动氧化作用与酵素氧化作用二者混合并行，后者则加上曲菌氧化作三者混合进行，市面上出售的普洱茶，其 贮存年限有五年、十年、甚至四、五十年以上者，业者常标榜陈年普洱，愈陈愈香，更增医疗保健效果，并抬高售价。
事实上，廖庆梁调查，普洱茶在产地云南西双版纳、孟腊等边疆地区，居住环境都离干净清洁有一大段距离，何况茶叶经长时间贮存，是否能维持好卫生安全质量？值得怀疑。
廖庆梁引用中兴大学食品科学系教授区少梅的研究报告指出，从普洱茶微生物的分析结果显示，其总生菌数与霉菌数高的惊人，如五年特选普洱茶，散茶总生菌数每公克有一点廿六乘以十的六次方菌落数，霉菌数则每公克有一百十五个菌落数。

廖庆梁说，早年普洱茶是运往中国西北地区作为蒸煮调制奶茶的原料，均经高温杀菌后再饮用，不会出问题，但现在人们均习惯用小壶冲泡方式来饮用，则大大不妥，不但无法增进健康，反对身体有害。
廖庆梁郑重警告，饮用普洱 茶，务必以高温充份煮沸为宜，例如以传统中药煎煮后饮用，亦可增加安全性，避免感染。
Drink Puer tea carefully, Oh !!!
COA tea to celebrate says Liu Liang said, Yunnan Puer tea produced in sweeping Hong Kong recently , Taiwan, into a highly sought-after tea , but investigate scholars, Puer tea for special processes, railed storage environment and other factors, make total number high endophyte, it must be boiled to complete elimination of, most people with boiled water, BREW tea potentially harmful to human body .
Liao Ching-liang said, Yunnan Puer tea crops are rendered in recent years into a miraculous health effect Tea, particularly useful for stomach, Hong Kong and Taiwan area such as a "hot", Pu'er tea staff a Cup, and, lunch and drinks non-stop, some people even think, drink more, better, in fact, big mistake.
Liao Ching-liang , fermented tea Pu-Erh tea, which is the tea by, then drying process, the heap in the warehouse is referred to as "y", so that internal tea polyphenol compounds oxidation, its oxidation can be auto-oxidation, enzyme oxidizing, aspergillosis, oxide in three different ways. Liao Ching-liang said, Pu'er tea after fermentation heap vacant warehouse have dry and wet warehouse second, before such as auto-oxidation and enzyme activity of parallel hybrid, the latter together with the strains from the oxidation of three mixes, sold on the Pu'er tea storage life of five years, ten years, and even to 40 or 50 years old, dealers often flaunted Puer, Chen Yu, more health results and raise the price.
Indeed, Liao Ching-liang, Puer tea, Yunnan Xishuangbanna in origin, Meng wax and other frontier areas, clean living environment is clean, a long distance, Alone for a long time storage of tea, and whether to maintain good health and safety of questionable quality?.
Liao Ching-liang reference Chung Hsing University, Professor of food science area of study, from the microbiological analysis of Pu'er tea showed that the total number of fungal Endophytes of staggering number, such as the five-year premium tea Pu-Erh tea, the total number of students in each of the 26 grams is multiplied by the 10 six-party number, the number of fungal colonies per gram with a number of colonies yibaishiwu.

Liao Ching-liang said, Pu-Erh tea is in his early years to the Northwest of China as a raw material for cooking your tea, have been drinking again after high temperature sterilization, will not be a problem, but now people are accustomed to using teapots, BREW, dramatically wrong with drinking, not only to improve health, against harmful.
Liao Ching-liang solemnly warned that drinking Puer Tea, it is important to take boiled at high temperature cooking, such as traditional Chinese medicine decocting after drinking, can also increase security and prevent infection.