Pu erh tea mild, warm stomach, not to hurt the stomach, this viewpoint ripe Pu'er tea is particularly evident, Pu'er tea fermentation is a series of enzymatic oxidation and microbial activity in the complex process of change.
Irascibility exuberant people easily agitated or impulsive, irritable, suitable for drinking raw puer tea lowing anger, four cups a day of tea can make it easier to get relief from itching or acne prone skin, and dry mouth or mouth pain, deficiency symptoms will gradually eliminate.
In the study of the effect of Pu er tea on human blood pressure heart rate and blood flow chart, Lin Yuechan and He Guofan thought that the physiological state of cerebral blood vessels and the changes of cerebral blood flow dynamics. Data show that drinking Pu er tea may have the effect of lowering blood fat, improving insulin resistance and preventing cardiovascular disease. By from the body and animal experiment results, Pu'er tea extract has obvious antioxidant activity, scavenging free radicals and reduced LDI unsaturated fatty acid levels and increasing LDL tocopherol content, in order to reduce the sensitivity of LDL oxidation. The inference that drinking Pu er tea can prevent the occurrence of atherosclerosis and cardiovascular disease. To kill cancer cells.
Experiments show that the puer tea has a variety of rich anti pain trace elements, such as Q- carotene, vitamin B1, B2, C, E, etc.. The Pu'er Tea produced in the process of drinking the health care effect, caffeine has many positive effects on the human body.
Ripe puer tea benefit functionRipe Pu Erh is generally refers to the Sun Jing Maocha as raw material through the Ottawa heap fermentation and artificially transformed time relationship, to the taste of Pu'er tea from the bitter into sweet, pure thick, soup color is from golden yellow conversion is chestnut red, brown, chestnut and so on.
Ripe Pu'er tea,the role of the main components of the activity is tea pigment (TR) and Huang Chasu (TF), and tea brown prime (TB), gallic acid and vitamin C. Fermentation of ripe Pu'er tea due to the action of microorganism in the process, transformation of macromolecular polysaccharide material formed a large number of new soluble monosaccharides and oligosaccharides, fermentation, vitamin C is also doubled, these substances to improve the human immune system play an important role. During the fermentation process, the content of flavonoids in Pu er tea is in the form of flavonoid glycosides, and the effect of vitamin P is an important substance to prevent the hardening of the body.
Rich in beneficial bacteria fermented Puer tea, enter the body and not on the stomach produces stimulation as, and can formed in the surface of the stomach membrane attachment, has good protection on gastric, regular consumption can play to the stomach and protecting stomach effect. Not transformed raw tea and green tea, has a certain stimulating effect on the stomach.
Familiar Pu'er Tea effect including: lipid-lowering, antihypertensive, Yangwei, more suitable for the elderly.
Raw puer tea benefit functionAfter fermented Pu erh tea (both artificial ferment ripe tea is the natural fermentation of Sencha) weight lowering effect is better in the new production that has not yet begun to transform the Raw puer tea.
Pu'er Tea in the fermentation process, polyphenol oxidation will occur, degradation and polymerization. Storage of about 20 of the tea polyphenols content can be reduced to about 9%. And in oxidation, degradation and polymerization process, generated by the network and product is the anti-cancer, the main component of such as "group B chemical composition. Main tea anti-aging (i.e. oxidation to remove the body of oxygen free radicals) composition is catechin compounds (as in table epigallocatechin gallate ester (EGCG) oxidation is better than with the same content of vitamin E).The antioxidant capacity of four kinds of tea,Its oxidation ability (scavenging free radicals in the human body) followed by: EGCG>EGC>ECG>EC.
Studies have shown that contained in Yunnan Dayezhong tea contains tea polyphenols, total catechins and the catechin table epigallocatechin gallate ester (EGCG) and table epigallocatechin "content were higher than other varieties of tea. So the tea drinking Yunnan Dayezhong processing anti-aging function is better than that of other kinds of tea, and without oxidation and fermentation of Pu erh tea (new produce Sencha) effect is better.
Drink tea taboo1. Avoid drinking new tea: a short time as the new tea store, contain more not by the oxidation of phenols, aldehydes and alcohols and other substances, on the gastrointestinal mucosa has a strong stimulating effect, easy to cause stomach problems. So the new tea should drink less, less than half a month of storage should avoid drinking tea.
2. Fasting tea: fasting tea can dilute gastric juice, reduce digestive function, high rate of water absorption, resulting in tea bad component lot into the blood, cause dizziness, palpitation, weakness in limbs and other symptoms.
3 have a fever tea: tea contains theophylline, have increased the role of body temperature, have a fever with tea tantamount to "add fuel to the flames".
4 menstrual tea: tea in the menstrual period, special drink tea, can induce or aggravate premenstrual syndrome. Medical experts study found, compared with those who do not drink tea, tea habits 2.4 times higher risk of menstrual catatonia, drink tea every day for more than 4 cups, increased by 3 times.
5. Liver patients bogey tea: tea caffeine and other substances most of the liver metabolism, if the liver is sick, drinking too much over the liver metabolism, there will be damage to the liver.
6. pregnant women bogey tea, in particular, should not drink tea: tea contains large amounts of tea polyphenols, caffeine, etc., on the growth of the fetus in the womb has many unfavorable factors, for the normal development of the fetal intelligence, avoid caffeine on fetal over stimulated, pregnant women should drink less or not drink tea.