The important role of tea polyphenols in tea is known to most people, in addition, as a result of the oxidation polymerization of many substances in Pu er tea, some new materials have been produced, such as theabromine, tea polysaccharide, etc, so that tea soup bright red thick, mellow and smooth, lasting back sweet, the formation and increase of theabromine is an important value of Pu er tea.
Theabromine was originally a kind of water soluble pigment, belong to polyphenols type substance, mainly formed by the oxidation polymerization of theaflavin and tea red pigment, the content is about 0.3% in the original tea of Pu er tea. The change regularity of theabromine content of Pu er tea is good in the process of storage, in addition to fermentative ripe Pu'er Tea(ripe loose tea and ripe cake tea) remained unchanged in dry warehouse storage, the rest increased, especially for the raw puer tea stored in the wet warehouse, Separately from the storage earlier stage 4.86% (raw puer tea loose tea), 4.46%(raw puer cake tea) Increased to 2 year period 10.49%(the wet warehouse raw puer loose tea), 8.62%(the wet warehouse raw puer cake tea), doubled or so, has quickly reached the general level of the fermentation Pu'er Tea.
Theabromine as a new development puer tea competitive products, more and more medical circles and the "three high" patients with attention, theabromine in the softening blood vessels, lowering blood pressure, lowering blood fat weight loss, degradation of uric acid and other aspects of the effect is obvious, it can treat Ⅱtype diabetes mellitus complications. meanwhile, The effect of theabromine on regulating body fat metabolism, beauty skin care and delaying the aging of the body is still in the further research.