茶學筆記：國際論文裡的普洱茶秘密｜Tea Science Notes
侯文隆 WEN-LONG HOU｜國立暨南國際大學碩士、茶學筆記主持人歡迎來到《茶學筆記》。我是主持人侯文隆 WEN-LONG HOU。 這是一個用「國際期刊」重新看懂普洱茶的節目。我們不神化普洱茶，也不把茶說成萬靈丹，而是用研究數據、茶葉成分、微生物發酵、倉儲轉化與人體健康研究，陪你一起看懂茶背後真正有依據的科學。 本節目會導讀國際期刊中的普洱茶研究，像是茶多酚、兒茶素、咖啡因、茶黃素、茶褐素、自由基、抗氧化、腸道菌相、代謝健康、發酵微生物與倉儲變化等主題。每一集都會用白話方式，把艱澀的研究轉成一般人聽得懂、也用得上的茶知識。 如果你曾經好奇： 普洱熟茶到底是不是發霉茶？ 老茶真的越陳越好嗎？ 喝茶會不會傷腎？ 普洱茶的抗氧化能力到底有沒有科學根據？ 生茶和熟茶，差別真的只是年份和口感嗎？ 《茶學筆記》會用數據幫你一步一步拆解。 【關於主持人】 侯文隆 WEN-LONG HOU，長期投入普洱茶產業與茶文化研究，並於國立暨南國際大學進行普洱茶相關研... more
| Publishes | Weekly | Episodes | 25 | Founded | 6 months ago |
|---|---|---|---|---|---|
| Language |  Korean | Number of Listeners | Categories | Alternative HealthHealth & FitnessLife SciencesScience |
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Latest Episodes
喝普洱茶可以抗氧化，甚至越喝越年輕嗎？
這集《茶學筆記》根據國際期刊研究，解析普洱生茶與普洱熟茶在抗氧化能力、抗老相關酵素與抑菌活性上的差異。
研究中，生普萃取物的抗氧化能力確實比熟普強；其中水萃取約為熟普的 3.4 倍，水醇萃取約為熟普的 3.9 倍。不過，熟普在酵素抑制、抑菌等指標上，也保留了相當的研究價值。
這集不是要神化普洱茶，而是想用期刊數據看懂：生普強在哪裡？熟普為什麼也不是輸家？以及「越喝越年輕」這句話，到底該怎麼理解才比較精準。
本集重點：
・普洱茶萃取物是否真的有抗氧... more
你是不是也聽過：「茶有草酸，喝太多會腎結石」？
腎結石發作時，常被形容為後腰突然劇痛、冒冷汗，坐也不是、躺也不是。很多人因此開始擔心：喝茶會不會傷腎？茶有草酸，還能不能每天喝？
這集《茶學筆記》用國際期刊研究，帶大家重新看清楚：喝茶和腎結石風險之間，真的能用一句「茶有草酸，所以會結石」來解釋嗎？
本集重點：
・茶裡面確實可能有草酸，但腎結石不能只看單一成分。
・2024 年研究整理 4 篇前瞻性世代研究，合計 7 組世代資料，共 126 萬 3008 位參與者。
・研究看到，喝茶量較... more
你有沒有喝過普洱熟茶，聞到一點土味、倉味、堆味，心裡突然想：「這茶該不會是發霉了吧？」
這一集《茶學筆記》，我們用 2025 年刊登在國際期刊《微生物》Microorganisms 的研究，帶你看懂普洱熟茶的渥堆發酵。
普洱熟茶不是把茶葉放著壞掉，也不是讓茶葉發霉後就變成熟茶。真正的關鍵，是受控制的發酵、微生物接力、溫度與水分管理，以及茶葉成分的實質轉化。
本集也會聊到：
為什麼微生物參與不等於不安全？
麴黴出現就代表發霉嗎？
347 種代謝物、56 種顯著差異化合物代表什麼？
水活性 A... more
老茶轉化越快越好嗎？乾倉、濕倉差在哪，普洱真正喝的是湯感不是倉味｜茶學筆記 S2E10
單集介紹：
一餅普洱老茶，放在乾燥通風的環境，可能慢慢轉出乾淨的陳香；放在比較濕熱的地方，可能很快出現大家說的「老味」。
但問題是：轉得快，就一定比較好嗎？
這一集《茶學筆記》從乾倉、濕倉、自然倉、港倉講起，再根據國際期刊研究，帶大家看普洱老茶在儲存過程中，香氣、滋味、湯感與水分狀態到底怎麼變化。
重點不是乾倉一定好、濕倉一定壞，也不是老味越重越厲害。真正要看的是：茶有沒有轉得乾淨，茶湯有沒有厚度，入... more
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