
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 | 28 | Founded | 7 months ago |
|---|---|---|---|---|---|
| Language | Number of Listeners | Categories | Life SciencesHealth & FitnessScienceAlternative Health |

一餅標榜百年、甚至千年古樹的普洱生茶,價格可能比一般茶高出好幾倍,但送進實驗室後,古樹茶的兒茶素與多數黃烷醇,真的都比較高嗎?
這篇發表在國際期刊《食品化學》(Food Chemistry)的研究,運用高解析度質譜分析古樹茶組與生態茶樹普洱茶組,共鑑定出305種成分,其中117種呈現主要差異
結果卻非常反直覺,在檢出的40種黃烷醇中,有38種在古樹茶組的平均含量較低,連大家熟悉的兒茶素EGCG,也沒有出現預期中的優勢
但另一方面,古樹茶組在香氣、鮮味與兩項體外自由基清除試驗中,表現反而高於... more
我們平常談茶葉乾燥,直覺就是把水分拿掉,方便茶葉保存。
但對普洱生茶來說,乾燥並不只是最後一道收尾工序。同一批茶葉,只改變最後的乾燥方式,茶湯的鮮味、甜味、苦味、澀感與回甘,就可能出現明顯差異。
2026年,國際期刊《食品》Foods刊登一篇普洱生茶研究。研究團隊使用同一批勐庫大葉種鮮葉,控制攤放、殺青及揉捻等前段條件,只比較三種乾燥方法:
☀️ 日曬乾燥
♨️ 熱風乾燥
🔥 滾筒炒乾
結果顯示,日曬組喝起來較鮮、較甜,苦味與澀感也較低。
研究測得,日曬組的水溶性糖含量為6.08%,... more
吃太油、吃太膩,喝杯普洱熟茶真的能「去油解膩」嗎?
茶真的會像洗碗精一樣,把腸胃裡的油脂沖掉嗎?
這集《茶學筆記》整理 2026 年發表於《食品科學與技術趨勢》(Trends in Food Science & Technology)的一篇系統性回顧,來看普洱熟茶比較清楚的科學線索:不是把熟普神化成藥,而是從腸道菌、短鏈脂肪酸、代謝環境,以及氧化與發炎平衡來理解它。
本集全長:約 13 分 21 秒
時間軸:
00:00 去油解膩,真的像刮油嗎?
00:42 本集主題:熟普養生關鍵可能在腸... more
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
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