茶叶红茶绿茶的功效，红茶和绿茶有哪些区别( 二 )

seline; BACKGROUND: rgb(255,255,255); WHITE-SPACE: normal; WORD-SPACING: 0px; BORDER-BOTTOM: medium none; TEXT-TRANSFORM: none; FONT-WEIGHT: 400; COLOR: rgb(34,34,34); OUTLINE-WIDTH: 0px; PADDING-BOTTOM: 0px; FONT-STYLE: normal; PADDING-TOP: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; MARGIN: 10px 0px 0px; BORDER-LEFT: medium none; ORPHANS: 2; WIDOWS: 2; LETTER-SPACING: normal; OUTLINE-COLOR: invert; PADDING-RIGHT: 0px; TEXT-INDENT: 0px; font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px; text-decoration-style: initial; text-decoration-color: initial'>为了生产绿茶，叶子收获，枯萎，然后通过蒸（日式）或泛烧（中式）加热。这个过程阻止氧化，使叶片保持其颜色和细腻，新鲜的味道。虽然绿茶的制备过程以相同的方式开始，但发酵量不同，产生截然不同的结果。有时会让绿茶叶轻微地枯萎 - 但是然后可以泛炒，烘干或蒸熟以防止发生氧化。由于叶子不经过发酵，它们保持绿色并产生更轻，更多的草味。
seline; BACKGROUND: rgb(255,255,255); WHITE-SPACE: normal; WORD-SPACING: 0px; BORDER-BOTTOM: medium none; TEXT-TRANSFORM: none; FONT-WEIGHT: bold; COLOR: rgb(34,34,34); OUTLINE-WIDTH: 0px; PADDING-BOTTOM: 0px; FONT-STYLE: normal; PADDING-TOP: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 12px; MARGIN: 20px 0px 10px; BORDER-LEFT: rgb(221,110,76) 5px solid; ORPHANS: 2; WIDOWS: 2; LETTER-SPACING: normal; OUTLINE-COLOR: invert; PADDING-RIGHT: 0px; TEXT-INDENT: 0px; font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px; text-decoration-style: initial; text-decoration-color: initial; border-image: initial'>红茶seline; BACKGROUND: rgb(255,255,255); WHITE-SPACE: normal; WORD-SPACING: 0px; BORDER-BOTTOM: medium none; TEXT-TRANSFORM: none; FONT-WEIGHT: 400; COLOR: rgb(34,34,34); OUTLINE-WIDTH: 0px; PADDING-BOTTOM: 0px; FONT-STYLE: normal; PADDING-TOP: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; MARGIN: 10px 0px 0px; BORDER-LEFT: medium none; ORPHANS: 2; WIDOWS: 2; LETTER-SPACING: normal; OUTLINE-COLOR: invert; PADDING-RIGHT: 0px; TEXT-INDENT: 0px; font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px; text-decoration-style: initial; text-decoration-color: initial'>为了生产红茶，叶子被收获并枯萎，然后被粉碎，撕裂，卷曲或卷起，并在被干燥之前被氧化。结果叶子变暗并且发展出更强的风味和香味。为了准备红茶的茶叶，将整个叶子在来自茶树（茶花）的最高新鲜度下切割并允许枯萎。枯萎自然地减少了植物中的水量，然后将叶子放在一边干燥并在称为发酵的过程中氧化。茶叶的化学成分通过发酵而变化：叶子被氧化的时间越长，叶子越黑。长时间的氧化过程使红茶具有鲜明，大胆的风味。
seline; BACKGROUND: rgb(255,255,255); WHITE-SPACE: normal; WORD-SPACING: 0px; BORDER-BOTTOM: medium none; TEXT-TRANSFORM: none; FONT-WEIGHT: bold; COLOR: rgb(34,34,34); OUTLINE-WIDTH: 0px; PADDING-BOTTOM: 0px; FONT-STYLE: normal; PADDING-TOP: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 12px; MARGIN: 20px 0px 10px; BORDER-LEFT: rgb(221,110,76) 5px solid; ORPHANS: 2; WIDOWS: 2; LETTER-SPACING: normal; OUTLINE-COLOR: invert; PADDING-RIGHT: 0px; TEXT-INDENT: 0px; font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px; text-decoration-style: initial; text-decoration-color: initial; border-image: initial'>哪种有更多的咖啡因？seline; BACKGROUND: rgb(255,255,255); WHITE-SPACE: normal; WORD-SPACING: 0px; BORDER-BOTTOM: medium none; TEXT-TRANSFORM: none; FONT-WEIGHT: 400; COLOR: rgb(34,34,34); OUTLINE-WIDTH: 0px; PADDING-BOTTOM: 0px; FONT-STYLE: normal; PADDING-TOP: 0px; OUTLINE-STYLE: none; PADDING-LEFT: 0px; MARGIN: 10px 0px 0px; BORDER-LEFT: medium none; ORPHANS: 2; WIDOWS: 2; LETTER-SPACING: normal; OUTLINE-COLOR: invert; PADDING-RIGHT: 0px; TEXT-INDENT: 0px; font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px; text-decoration-style: initial; text-decoration-color: initial'>虽然绿茶的咖啡因通常比红茶少，但情况并非总是如此。咖啡因含量可能因植物品种，加工和酿造方法而异。根据梅奥诊所的数据，绿茶的咖啡因含量为24-40毫克/杯，红茶含量为14-61毫克/杯。