Tea polyphenols are the main substance in tea, accounting for about 70% to 80% of the water extract. Scientific experiments have proven that tea polyphenols can enhance the toughness of capillaries and prevent rupture and bleeding of capillary walls. Moreover, tea polyphenols can lower blood cholesterol and inhibit atherosclerosis. Middle-aged and elderly people often eat tea-cooked rice, which can soften blood vessels, lower blood lipids, and prevent cardiovascular diseases.
The fluoride contained in tea is an indispensable and important substance in dentin. If a small amount of fluoride can continuously infiltrate the tooth tissue, it can enhance the toughness and acid resistance of teeth, preventing dental caries.
So, what is the method for making tea-cooked rice?
First, soak 1 to 3 grams of tea in 500 to 1000 grams of boiling water for 4 to 9 minutes. Take a small piece of clean gauze to filter the tea water and set it aside. Then, put the rice in a pot, wash it, and pour the tea water into the rice cooker, making it about 3 cm higher than the rice surface. Cook until done and it is ready to eat.