New tea in the end there is no "fire gas"

The saying "fire gas" has a long history.

At the beginning of the Qing Dynasty, Zhou Lianggong wrote ten songs of "Tea Songs," one of which wrote

After the rain but it is too new,

The anger hasn't lifted yet.

Crimson is three times the price,

Every family buys Chen every year.

This shows that the ancients have long recognized the phenomenon of the new tea lit. Moreover, even today, excessive drinking of new tea does cause some people to get angry.

How to explain "fire"?

First, Chinese medicine theory to see "fire gas."

TCM diet emphasizes the different tastes and effects of food, and advocates using the partial victory of food flavor to adjust the body's qi and blood yin and yang, and correcting evil spirits, with a view to “creating the yang secret, the spirit is ruled”, that is, food has “four sexes” and “ Five flavors." "Four sexes" means cold, hot, warm and cool. In simple terms, the food that can reduce or eliminate the heat syndrome is cold and cold; the food that can reduce and eliminate cold syndrome is warm.

According to the theory of traditional Chinese medicine, freshly processed tea has anger, and this anger needs to be stored for some time to disappear. Therefore, drinking too much new tea may make people get angry.

Of course, due to the limitation of objective reasons, the diagnosis and treatment of “overhang” in traditional Chinese medicine is also vague, and only clinical sensibility has been used. There is no scientific and complete evaluation index system for evaluating “flaming” of food. This is also a result of the theoretical characteristics of traditional Chinese medicine with strong practicality.

Second, the modern science to see "fire gas"

Modern medicine believes that getting angry is related to infections, microcirculatory disorders, gastro-intestinal diseases, nutritional deficiencies, and emotional disorders.

For food “to get angry”, high temperatures cause the loss of food-associated water. If foods that have just been subjected to high temperatures are eaten immediately, the hydrogen bonds of the food and water are recombined, and the release of excess energy is an important cause of “burning out” ( He Weibang, 2008).

There are two kinds of water molecules in food: one is free water (free water), and when heated at 100°C, it will be lost from the food; the other is the combination of water, and it is a nutrient molecule in food ( Proteins, etc.) combine to form hydrogen bonds, which need to be heated at higher temperatures (typically above 120°C) to lose.

The results of Zeng Rongjin et al. (2002) showed that fried peanuts can lead to hydrogen bond destruction in peanuts and loss of bound water. When we ingest the fried peanuts, the ingredients in the foods are recombined with the water molecules in the oral cavity, and the hydrogen bonds are restored. Hydrogen-bonded recovery causes the release of excess heat, which releases excess heat and may cause “flaming”. At the same time, due to the formation of hydrogen bonds and recovery of bound water, the free water in the oral cavity is also consumed in a short period of time, resulting in a temporary shortage of free moisture in the oral cavity, which breaks the balance between the free water and the bound water on the surface of the oral mucosa, and the sodium pump Increased activity, increased energy metabolism, resulting in increased heat, local energy surplus, resulting in a non-infectious inflammation - "to get angry."

In addition, for tea, another reason for getting angry may be related to the isomerization of catechins and the formation of hydrogen bonding processes between caffeine and catechins, releasing energy (Zhong Qiuju, 2006). In the processing of new tea, catechins undergo isomerization. Under the action of heat, cis-catechin is converted into trans-catechin. When drinking, it is prone to isomerization and releases energy. The caffeine and catechins and their oxidation products are in free state at high temperature (100 degrees Celsius). When the beverage is consumed, hydrogen bonds are formed as the temperature decreases, and hydrogen bond formation releases energy. The experimental data show that the highest drop in the first two months of storage of famous green tea is caffeine and catechins such as EGC and EGCG.

At the same time, non-oxidized polyphenols, aldehydes, and alcohols, which are highly active in tea, have stimulatory effects on the human gastric mucosa, and may allow a small portion to be specific. People with constitutions develop chest discomfort, bloating, abdominal pain, and other discomfort.

However, after the new tea has been stored for two months or even two weeks under traditional technical conditions, the possibility of “flaming up” will be greatly reduced and it will be almost negligible. The reason for this is that moisture can be moderately restored during storage, including free water and bound water.

Just like the understanding that oranges get angry in food, we don't have to talk about new teas getting fired. The pursuit of new tea also varies from person to person. It is understandable to seek fresh tea. Of course, there is no need to over-pursue and over-provision. Everything is moderately appropriate.

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