Which is more refreshing, coffee or tea?

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Caffeine refers specifically to caffeine, which belongs to methylxanthine like theophylline and theobromine, which can kill Wang Xing people, but its molecular structure and physiological function are slightly different. Structurally, the latter two are one methyl less than caffeine, and their excitatory effects on the human body are much milder than caffeine.

Coffee does contain only caffeine (about 1% of the dry weight of coffee beans), and theobromine does make up the majority of cocoa fruit (as well as some theophylline and caffeine), but tea is an exception: although theophylline is named "tea", the content of theophylline and theobromine in tea leaves is nothing compared to caffeine. The so-called "tea is not as refreshing as coffee because tea contains mainly theophylline rather than caffeine" has naturally become nonsense.

There are other important ingredients in tea that affect the stimulating and excitatory effects of caffeine on the human body, the most important of which are theanine and tea polyphenols. Theanine is a unique water-soluble free amino acid in tea, which can cross the blood-brain barrier and play a role in relieving stress and tension, relaxing body and mind, improving cognitive ability, improving sleep quality and so on. And some studies have found that theanine has an antagonistic effect on caffeine, which can partially offset the increase in blood pressure caused by caffeine and reduce physical discomfort. More importantly, other studies have found that theanine and caffeine have synergistic effects, as well as the effects of increased attention and agility and accuracy in behavioral tests. Therefore, the feeling of the human body after drinking tea is mostly sober and calm, rather than the excitement after a cup of coffee.

What kind of tea contains less caffeine?

The decisive factor affecting the caffeine content in the finished tea is the biochemical quality of the fresh tea leaves, while the main factors affecting the caffeine content in the fresh leaves include: the variety of tea (the content of Assam variety is higher than that of Chinese variety), the picking position (the content of delicate tea is higher than that of crude old tea), and the picking time (the content of summer and autumn tea is higher than that of spring tea). And the planting environment and so on. Under so many influencing factors, it is really difficult to come to a conclusion in a word.