What Color Does Black Goji Berry Tea Turn? People Who Should Avoid It and How It Differs from Red Goji Berries
Goji berries have excellent health benefits: they can slow aging, tonify the kidneys and strengthen yang, beautify the skin, fight cancer, and improve eyesight. However, some people should not eat too many black goji berries. So what color does black goji berry tea turn? Who should not eat black goji berries? How do they differ from red goji berries?
What color does black goji berry tea turn?
The reason black goji berries change color when steeped in water is that the anthocyanins in them dissolve into the water. Anthocyanin is a water-soluble pigment and is especially sensitive to acidity and alkalinity, able to change into different colors depending on the acidity or alkalinity of the environment. In acidic water it is in the purple range (purple, purplish red, iron red, etc.), and in alkaline water it is in the blue range (blue, blue-green, lake blue, etc.).
1. In weakly acidic water (tap water), the brew turns blue; in weakly alkaline water (mineral water), the brew turns purple, and at high concentrations it turns black. Black goji berries lean purple in hot water and blue in cold water. The anthocyanins in black goji berries are beneficial to the human body.
2. Even with the same water quality, changes in water temperature will also cause the brew color to change. Hot water leans alkaline, cold water leans acidic. The commonly used acid-base indicator “litmus” is a blue-purple powder, a blue pigment extracted from plants that can partially dissolve in water and appear blue.
3. Generally speaking, water in the north tends to be alkaline, while water in the south tends to be acidic; so in southern regions, the water in which black goji berries are steeped will lean purple. People in southern regions are advised to choose water with stronger alkalinity when steeping black goji berries. Of course, the color that black goji berries show does not affect the absorption of their anthocyanins. It is just that steeping them in water at around 60 degrees is best; too high a temperature will affect the release of active substances. Too low a temperature makes it hard for components such as polysaccharides in black goji berries to be released, which affects the taste, that is, the faint fruity aroma we sense when steeping and drinking black goji berries.
Who should not eat black goji berries?
1. People with yin deficiency are prone to internal heat after eating black goji berries
In summer, people with a yin-deficient constitution should pay attention to the amount of black goji berries they consume, because black goji berries are sweet in nature and mild, and excessive amounts can cause internal heat, especially when eaten raw, when the amount should be reduced even more.
2. Patients with weak spleen and stomach and those with externally contracted heat pathogens are not suited to taking them
People with weak spleen and stomach are prone to diarrhea and a cold, chilly abdomen, especially those with colds and fever or inflammation in the body.
Who black goji berries are suitable for:
1. Women with rough, sagging, inelastic skin, increasing wrinkles, poor complexion, or dull skin;
2. Women who have long been exposed to radiation damage such as ultraviolet rays;
3. Office workers who use computers and mobile phones for long periods and often stay up late;
4. People with a weak constitution, poor resistance, or low immunity;
5. People with irregular diets who often eat fried and barbecued food (which increases free radicals and harms the body);
6. People with dry eyes, declining vision, or who often focus intently on work and study;
7. People with poor cardiovascular and cerebrovascular health and older people are suited to eating black goji berries.
Differences between black goji berries and red goji berries
1. Differences in appearance and taste
Black goji berries are all wild, and the berries are very small, looking like flat, round black fruits. They have a high sugar content, and chewing them gives a slight sweetness, making them suitable for people with diabetes. Red goji berries are flat, elongated red fruits with a very high sugar content; chewing them directly tastes very sweet, so people with diabetes cannot eat them. It is precisely for this reason that red goji berries are not something anyone can eat.
2. Differences in how they are eaten and in dosage
The anthocyanin content in black goji berries is very high, so when steeping them in water the temperature must be kept below 60 degrees to avoid the anthocyanins being destroyed by high heat. Black goji berries are also very nourishing, and 5 grams a day is the most appropriate amount. Red goji berries can not only be eaten directly, but are also good for steeping in water, steeping in liquor, or making into soup, and they are not afraid of high heat; an adult can eat 20 grams a day.
3. Differences in the benefits of black goji berries and red goji berries
Both are supreme tonics for the liver and kidneys, but the nutritional components of black goji berries are higher than those of red goji berries. In particular, they contain anthocyanins, which red goji berries do not have, and anthocyanins have many benefits such as protecting blood vessels, resisting oxidation, slowing aging, and preventing senile dementia. They are called “soft gold for nourishment,” so on the whole black goji berries are somewhat better, and naturally they are also more expensive.
However, everyone should be reminded that when buying black goji berries, pay attention to the quality. Only high-quality black goji berries can provide better nourishing effects. More than 98 percent of high-quality black goji berries have stems, and the fruit stems are white or yellowish, so pay special attention when buying.
How to steep black goji berries in water:
1. Wash the cup and pour in water: wash the cup clean and pour in about 400ml of warm water below 60 degrees or cold water;
2. Add the goji berries: put 2g (about 15-30 berries) of black goji berries directly into the water;
3. Let it sit and drink: watch the anthocyanins release strand by strand as the color grows deeper, a delight to the eyes;
4. Repeat the steeping: each time 1/3 of the water remains, you can add water again to steep, until there is no color left.