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優格與茶葉的不同『發酵』

發酵小知識200804
你知道優格跟茶葉的『發酵』差在哪嗎?

優格的發酵簡單來講就是益菌們把乳糖當作食物,也因此 #乳糖不耐的人也可以吃喔!吃優格除了補充牛奶的營養外,還有滿滿的益菌可以多面向的保健。

而茶葉的發酵其實是吸氧作用(有夠理科)其中抹茶被稱為超級食物就是因為他沒有經過發酵,兒茶素幾乎沒有被氧化,所以更能抗氧化、降血糖血脂質等等的!另外,茶葉發酵程度越大顏色就越深,大概就是綠茶變紅茶的概念囉!

 

Do you know the difference of fermentation between YOGURT n TEALEAVES?

Basically you can see the fermentation of YOGURT as “probiotics eat lactose as food.” So eating yogurt can not only gives you the nutritions of milk but lots of probiotics, which present various health care.

The fermentation of TEALEAVES is an oxidation process. The reason why MATCHA is one of our favorite super food is because it isn’t fermented. So the Catechin isn’t oxidized, which means it’s more anti-oxidative and can helps reduce lipid, blood sugar level etc.

ALSO, the more tealeaves fermented the darker color it is. Just like green tea turns into black tea!