[three, coke tea] fry the overheated tea, the nutrition has been lost, the taste is not good.
[four, long tea] long brewing time, tea polyphenols, lipids, aromatic substances in tea can be automatically oxidized, not only dark, bad taste, low taste, and loss of taste, but also because of vitamin C, vitamin P in tea. As the amino acid is reduced by oxidation, the nutritional value of the tea soup is greatly reduced; at the same time, because the tea soup is shelved for a long time, it is polluted by the surrounding environment. The number of microorganisms (bacteria and direct bacteria) in the tea soup is more, very unsanitary.