Why drinking Pu'er tea is getting fatter and fatter?

      Puer tea is gaining popularity among the public. Except the unique taste and collection value of Pu'er tea, more because of the effect of Pu'er tea, Pu'er tea has the effect of reducing weight and reducing fat, many people say that drinking Pu'er tea is good to lose weight, but why many people drink Puer tea is getting fatter and fatter and can't play a role in losing weight?

Why drink Pu'er tea can lose weight? 

      The weight loss and lipid lowering effects of Puer tea mainly come from two factors:

      The first is the combined action of tea polyphenols, chlorophyll, vitamin C and other active ingredients(The content of tea polyphenols reached 30-34% in Yunnan tea producing area, catechin total reached 18-24% in Yunnan tea producing area, and its brew resistance and tea extract up to 46-50% ).

      The second is the comprehensive effect of various beneficial microorganisms formed in the fermentation process(Microflora can reduce the intake of glycerol three fat and sugar in the small intestine, and increase the enzyme to decompose the fat of the waist and abdomen).

      According to the research data, because Puer tea has a unique fermentation process, aspergillus in the enzyme contains trace amounts of lipolytic enzymes, this has a significant effect on the decomposition of fat. So Pu'er tea can suppress weight, and reduce cholesterol and triglycerides in the blood. Especially for the absorption of fat around the abdominal viscera has a significant effect.

Why drink Pu'er tea to get fat?

      A lot of people drink Pu'er tea is getting fatter and fatter, it can’t weight loss, the problem is on the time point of drinking Pu'er tea. It play a role in reducing fat and weight loss to drink Puer tea after half an hour to a hour after meals, if you drink puer tea before a meal, the more you get fat. Because Pu'er tea has a very good oil scraping effect, puer tea can scrape the fat of the intestines and stomach, if you drink Pu'er tea before eating, puer tea just scrape clean the fat of the intestines and stomach, when food comes into the intestines and stomach, the digestion and absorption become more better, so get fatter and fatter. And drinking Pu'er tea half an hour after eating, just the food is being digested, it's best to scrape oil at this time.

How to drink Pu'er tea to loss weight?

      1. Sports are necessary. No one wants to lose weight just by drinking Pu'er tea, you need to assist in proper exercise, you just drink puer tea at home, no one can guarantee that you can success to lose weight.

      2. Drinking the amount of Pu'er tea. Three times a day is good, no more than 300-500 milliliters at every time, look at personal needs to determined.

      3. The time of drinking. Half an hour after lunch, half an hour after dinner, drink it once in the evening(Please note that: If you drink tea it will affect your sleep, Just cancel it in the evening. If the intestines and stomach are discomfort, It's better to not drink tea on an empty stomach in the morning).

      Pu'er tea does have the effect of losing weight, but Pu'er tea is not a medicine, it can only play an auxiliary weight loss effect. 

When will 2018 pu erh spring tea on the market? Why is late that ancient tree puer spring tea sprout?

      People familiar with the Pu'er tea industry, they know that the Pu'er Tea spring germination is becoming more and more late in recent years. Especially the 2017 Pu'er ancient tree spring tea sprouting is very late, it's really a long time wait for many people.

      Recalling the past two years the ancient tree spring tea into market situation, we know well: in early and mid ten days of March 2016, Pu'er tea entering the peak picking at the big Pu'er tea producing area, but 2017, it began to enter the picking period in the first ten days of April, it is later more than one month than the previous year. Know the actual cause, it is because that 2017 Pu'er ancient spring tea generally late germination, what is the reason that ancient tea sprout late?

1. The effects of abnormal climate make the ancient tea tree germinate late

      Climatic factors are the primary reasons. According to the related climate report, combined with the tea farmers ask to see: 2017 Lincang, Xishuangbanna tea area, in spring, not only is the temperature generally low, but also the precipitation is less, and the overall climate is dry.

      The temperature is low in winter, plant growth is inhibited, metabolism is also weakened, the plant enters the dormancy period, the life activities of plants will be strengthened until the temperature rises in the coming year, bud and leaf germination, the ancient tea tree is so too. But if the temperature is low in the spring, the ancient tea tree would have been in a dormant state, growth is very slow, the germination of the leaves of the tea tree will naturally be slower, so that germination late.

  The growth and development of plants require sufficient nutrients and water as the material basis, the climate in the tea area was generally dry and less rainfall in 2017, the germination and growth of tea leaves are inhibited in the absence of water, this also makes the 2017 ancient tea trees germinate late.

2.The ancient tea tree was damaged by excessively picking, so that germination late

  The price of Pu'er ancient tree tea continues to rise in recent years, Driven by interest, the ancient tea trees are more or less excessively picking in many tea areas, the ancient tea tree as a life body, its vitality is limited, excessive picking is an accelerated loss to its vitality. And the tea tree needs enough nutrients as the material basis for the germination of the tea tree, Excessively picking will accelerate the consumption of nutrients in the tea tree, the ancient tea tree will be damaged in the course of time, and lead to germination late.

3.The unscientific picking way makes the ancient tea tree germinate late

  The continuous growth of tea trees naturally requires corresponding life activities, one of the most important life activities of plants is the photosynthesis of synthetic nutrients, photosynthesis is mainly in the green leaves of plants. Tea tree is different from other crops, the leaves of the tea tree will be picked, the tea tree does not have enough bud leaves, photosynthesis will weaken, and it is difficult to synthesize enough nutrients to supply tea tree growth, the traditional picking method will leave a part of the bud leaves when they are picked, their purpose is to maintain the sustainable growth of tea trees. And now a lot of tea mountain in order to the pursuit yield, excessive picking of the main buds leaves, they do not continue to have a part of leaf at tea tree when they picking, if things go on like this, this will cause a corresponding damage to the tea tree, it makes the synthesis and accumulation of nutrients more and more slow, the germination of the ancient tea tree is becoming more and more late.

  Deterioration of external environment, insufficient supply of nutrient, it will make the tea tree transition from the growth period to the reproductive period, so that diminished germination capacity. Overly pickin and unscientific management will also weaken and consume the vitality of the tea tree, and accelerating tea tree to enter the aging period, so that weaken its ability to germinate. In recent years, the extreme climate of Yunnan has been frequent in recent years, excessive picking is more or less in existence, all of this will change the vital movement of the ancient tea tree, so that tea tree germinate late.

Can Pu'er tea treat diabetes?

      Tea is the most popular drink in the world today, tea can prevent diseases such as cancer. For people with diabetes, tea is more of their lucky star.

      Diabetes refers to the metabolic disorder of sugar, fat, and protein caused by the relative or absolute deficiency of insulin. Pu'er tea is used to prevent and treat diabetes, there are reports at home and abroad.

      Early twentieth Century, Malamun said diabetics can improve glycolipid metabolism by drinking Pu'er tea. Pu'er tea, especially in mature leaves, contains rich polysaccharides; Wang Dongfeng's analysis of the main components of hypoglycemic effect of old tea, It is preliminarily considered that tea polysaccharide is the main pharmacological component of the treatment of diabetes by old tea.

      In addition, the pigment contained in Pu'er tea can inhibit  the production of endothelin in the organs of diabetic patients, and it can significantly inhibit the activity of platelets, it has a good therapeutic effect on diabetes. Tea pigment could also reduce blood glucose, urine glucose, glycated hemoglobin, and reducing insulin resistance, these all have a good help for diabetics.

      In Pu'er tea experience of 120 diabetic patients, A patient with severe resistance for Insulin injection and oral antidiabetic drug, in the case of continuous medication and no change in eating habits, experiencer of drinking ration Pu'er tea, 70% the blood sugar of patients with diabetes decreased to less than 7mmol/L, the average drop of blood sugar was 35%. 40% of the type II diabetic patients who drank Pu'er tea were reduced to normal blood sugar, the normal people who participated in the experience had no change in blood sugar.

      Through the research and experiment of the above experts, Pu'er tea has some help for diabetics, we believe in further research in the future, we can really bring benefits to diabetics.

      It needs to be reminded that the effect of tea on hypoglycemic effect of diabetic patients can only be used as an auxiliary effect, it can't replace hypoglycemic drugs.

Lao man E: the most misunderstood and underrated famous mountain tea

      Lao Man E stands for the acme of Yunnan Pu'er tea, it's a tea that can't be elusive for all the tea lovers who love Pu'er tea. Old Man E let people love and hate! "Bitter as Coptis" is that most of the tea friends are impressed with Old Man E, this will make most people close the door on the Lao Man E, such bitter tea, How many people will like it? But senior tea people very love Lao Man E.

Lao Man E's tasting features are as follows:

Shape：It is typical large leaf species characteristics, the bud head is thick and strong, big and fleshy, pekoe full number. Leaves thick and solid, and leaves have good gloss, leaf opex like needle, sawtooth obvious, clear venation, the colour is Yellowish green.

Tea soup: the tea soup color is clear and bright, multi Pekoe, tea soup lubrication. Tea soup aroma strong fragrance, strong taste, bitter is heavy and astringent is light, sweet back and promote the secretion of saliva or body fluid are fast and strong, bitter without change just is a legend. Lao Man E's bitter is pure, It's a bitter of smooth and clean, it is bitter of making people confortable.

     The Old Man E's late alcoholize was very surprising. This tea is placed on a relatively wet coastal area, it has faster conversion, it will enter the first good tasting period about 6-8 years, the tea gas is strong, taste sweet and full of tea gas, the tea soup feels thick and slippery, sweet back and promote the secretion of saliva or body fluid. However place it in a relatively dry place in Kunming, its conversion will be a little slower, it will enter the first good tasting period about 8-10 years.

     My friend said: For the north of China, sometime the weather is too cold and dry, the best way of storage tea is whole tong(筒) and whole piece storage, you don't remove the bamboo shoots, separation peculiar smell. For a long time tea stored in a dry environment, the number of mopping floors can be increased appropriately, the corner was filled with barreled water to increase humidity, and keep the room clean, hygienic and odorless. Don't water spray to tea cake, it will destroy the good tea.

Famous mountain tea was delayed by brewing tea way

      Brewing tea is a big thing in my friend's eyes, my friend made a pot of tea（lao man e） and let me drink it, he see that I have a surprised face:Why isn't it bitter to drink?It's very sweet and mellow, the tea likes Laobanzhang? He laughed and said that the fame of so much good tea was contaminated by improper brewing methods. Brewing Tea must be familiar with tea nature, and combine the taste requirements of the drinkers, tea nature give play to superlative, you can't brewing all the tea in one way. Many people think that Lao Man E is characterized by bitterness but not change, in order to cater to the popular prejudice, people brew tea in heavy manipulation, so that the tea soup as bitter as Coptis, that is very hard to drink. You need adjusting brewing method when you are brewing Lao Man E, according to tea aged and taste of drinking tea people, the concentrated intensity of tea soup should be controlled and adjusted in place, you will brew out tasty good tea, so that people really feel the unique charm of Lao Man E.

      My friend said: drinking Lao Man E tea similar to listening a wonderful music, that lead a person to endless aftertastes, I want to drink again, it's a tea I can't forget. Lao Man E is the ultimate pursuit of drinking tea, if say domineering, there is no more domineering tea than it. From shape to endoplasmic, it is most reflect Yunnan big leaf tea characteristic of rough in appearance and  strong in endoplasmic. This is an ultimate tea with a rich taste. It can let the old tea people kill their addiction and new tea people feel the unique charm of old tree tea. It is sweet in the bitter, the degree of bitterness and sweetness are high, bitter first, sweet afterwards, sweetness and bitterness interlace, the sweet is coming when the bitter disappear, let people be unable to stop.

All belong to the dark tea(黑茶), where is different?

      According to the six major tea type, Hunan dark tea, Yunnan Pu'er tea, Guangxi Liubao tea are dark tea, what is the difference between them?

      In taxology, Pu'er tea belong to dark tea category, because the two types of tea are border sale tea and two kinds of tea is compressing type, and the more aged the better the taste, the stronger the pharmacological function, classification according to it. In fact, according to the classification principle of six kinds of tea, there is a big difference between the two teas in the process characteristics and quality characteristics.

      The traditional Pu'er Tea belongs to the sun dried maocha called Yunnan tea, however the dark tea have its characteristic process pile fermentation in the initial processing. The key to pile fermentation is microbial metabolism, although Pu'er Tea will have a microorganism take part in the maocha sun dried process, but the environment (temperature and humidity) is different, Pu'er Tea is to promote the growth and reproduction of beneficial microorganisms, however the dark tea go through insolation, short time, moisture rapid evaporation, relatively speaking, there are activities that inhibit microbial activity. Just because of this, the quality characteristics of both of maocha is obviously different, Pu'er Tea raw material sun dried maocha , there are heavy green taste, bitter taste of soup, while dark maocha has no green flavor and there are spicy flavor, taste mellow gentle, bitter taste lighter, this is the difference between Hunan dark tea new products and Puer new products raw tea.

      In the later storage process, although it is a non enzymatic oxidation and microbial action as a mechanism of quality change, but because of the formation the material quality and quantity differences (two different mechanisms) in the maocha processing, so the product is different, it is the key that Hunan old dark tea is different from Yunnan aged raw tea.

      1973 year, post fermentation process of Pu'er tea, the fermentation is carried out under the condition of high temperature and high humidity, it has great difference from pile fermentation process of dark maocha. The first is the difference of reaction stroma, Pu'er Tea reaction stroma is reagent on the basis of sun dried maocha, the dark tea is the semi-finished products after fixation as reactants, the two can not be confused; Secondly, different reaction conditions (temperature and humidity), there is a certain difference in microbial population.

      According to Hunan agricultural university Professor Wen Qiongying determination: Pu'er tea in the fermentation process, microbe take aspergillus niger as an advantage, the Hunan dark tea is mainly candida microzyme. Because of this difference, make the material change of tea itself, there are some differences in metabolites. Of course, if Pu'er Tea carry out post fermentation under the condition of low temperature and humidity and short time, its quality characteristics may be closer to Hunan dark tea.

      In addition, because of the difference of Pu'er tea and Hunan dark tea in the raw materials of fresh leaves, It is also one of the reasons for the obvious difference in the concentration, color and foam resistance of tea. Pu'er tea raw materials is a big leaf species, the content of polyphenols was higher than Hunan dark tea of medium small leaf species, therefore, the concentration, color and resistance brew of tea soup are stronger than Hunan dark tea.

      In summary, because of the difference of raw material, processing technology and physical and chemical change mechanism, lead to two kinds of different quality style tea product, both have their own characteristics, who is superior and who is inferior? It cannot be expressed in the same language.

      Speaking from the quality style: Pu'er tea tea soup have strong taste, Hunan dark tea sweet pure and refreshing; Pu erh tea can lasting brew, Hunan dark tea aged aroma lingering charm.

      1. The tea soup color difference

      Pu'er tea tea soup color from green, indigo green to chestnut red, deep red, dark red, while the Hunan dark tea tea soup color from orange yellow to orange red.

      2. Taste difference

      Puer tea enter the mouth tea flavor strong, Hunan dark tea enter the mouth sweet. Pu erh tea can lasting brew, Hunan dark tea aged aroma lingering charm, especially in the sweet soup.

      3. Aroma difference

      Puer tea aroma is quite complex, because of the differences of the region, the craft, the place of storage, the storage time and so on, it presents different aroma, the overall feeling is rich and heavy. Hunan dark tea is relatively simple. Generally speaking, Pu'er tea aroma deep, Hunan dark tea is relatively open, hearty.

      4. Difference of leaf bottom

      The characteristics of leaf bottom depends on the raw material and processing technology, Yunnan Pu'er tea picking material is the whole bud and one bud two leaf or three leaf, and no need chopped. While because of Hunan dark tea have about stem requirements, the process uses the shredding process, the integrity of buds and leaves is poor(high quality dark tea have good leaf bottom integrity).

      5. Functional difference

      First reflected in the tea nature, modern Pu'er ripe tea and especially the old tea, when you drink it, you will have a feeling of heat, While the Hunan dark tea is cool and sweet thirst after drinking. Pu erh tea is unique on the protection of gastrointestinal function, performance is no stimulation to the stomach, drinking for a long time does not hurt the stomach. While the Hunan dark tea, especially old dark tea has a unique effect on the treatment of gastrointestinal diseases, both have the effect of lowering blood pressure and blood fat, and it can strong and handsome, health beverage capable of long-term drinking. In addition, Hunan dark tea effect of reducing blood sugar, diabetes treatment is strong.

      The Liubao tea originate in Guangxi Xunjiang, He Jiang, Guilin, Yujiang etc. Liubao tea is famous, because of originating in Liubao country, Cangwu County of Guangxi Wuzhou Township.

      Liubao tea production has a long history, in the period of the northern and Southern Dynasties, "WU JUN LU"（《梧君录》) records: There is a big leaf tea in the South, called melon calamite, make tea with leaves,from bitter to mellow; Five or six Century, people generally have the habit of drinking tea in Guangdong and Guangxi; Pick fresh leaf, first manufacture tuo tea, cake and block compressed tea. Production in Guangxi may be more Liubao tea.

      Liubao tea form cord thick, the color of dark brown oil, endoplasmic soup colour red yellow, mellow aroma, taste mellow refreshing, leaf bottom yellow brown. Finished tea appearance colour dark smooth, tea soup red mellow, aroma mellow aged like areca, cool sweet, leaf bottom red brown, resistant to storage, the more aged the more aroma.

      Liubao tea mao tea processing technology is very similar to Hunan dark tea, processing technology of Liubao tea for: Fresh leaves -- wrapping -- the beginning of kneading - piling - complex rubbing - drying.

      After Liubao tea pressed forming, because of degree of compaction very light,  and the high moisture content of tea, so that adopt natural drying method. In Liubao tea, the growth of the bacteria flower is similar to Fucha flowers,   it is "eurotiumcristatum"(冠突散囊菌), so in terms of Liubao tea quality characteristics and functions should be consistent with the Hunan dark tea.

Pu'er tea's five "enemies", do you know?

      The health role of Pu'er tea has been talked about for tea friends, but its unique fermentation method has caused its unique taste, form and material composition, this makes Puer tea easy to conflict with some food, so that happen chemical reaction and produce harmful substances, at the same time cause harm to human health.

      Who are these "enemies" of Pu'er tea? 

      One of the enemy—Alcohol, we have been puzzled by a word:”Drink tea is good after drinking alcohol, the beneficial to the liver and dispel the effects of alcohol”, A people who has been drunk is probably to realize how wrong the word is. Drink puer tea after have been drunk, people will be more uncomfortable, not only emit abnormal sweating due to general debility, but also the stomach brew storms on rivers and seas, It is not wise to drink puer tea after drinking alcohol, increase the heart load is likely to cause a drunken accident. Get a cup of hot milk after drinking alcohol, you can drink ripe puer tea after breakfast second days, It is helpful to the damaged stomach. 

      Second of the enemy—Protein. Acidic materials in the tea and protein been blend together, that will reduce the intestinal peristalsis, so that reduce the amount of water in the intestine and affect the digestive system, cause astriction. Generally speaking, after eat high protein foods such as beef, milk, eggs, etc, it is better that you do not drink Pu'er tea in 3 hours.

      Third of the enemy—drug. Whether traditional Chinese medicine or Western Medicine, it seems to be antagonistic with puer tea, the material in tea is easy to react with the elements contained in the medicine to precipitate, influence drug effect, so don't drink tea during taking medicine, In particular, puer tea of the tea gas very enough.

      Fourth of the enemy—Animal liver. The liver of the animals have more hematopoietic function, so it contains a lot of iron elements beneficial to the human body, if you drink puer tea when you eat liver, it will greatly reduce the body's absorption of iron element, It's wonderful to wait another 3-5 hours to drink puer tea, it can effectively reduce cholesterol, Prevent three high.

      Fifth of the enemy—Celery fungus and other lipid-lowering vegetables. Puer tea lipid-lowering, you eat these vegetables together, there is no oil-water in the body, it is easy anemia and hypotension, compared to high blood pressure, the harm of low blood pressure is not small, low blood pressure is easy to cause the human body resistance drops, weak all over, susceptible to colds and other viruses, so pay attention to the balance between the food.

      All things on earth mutual promotion and restraint, nothing is more than the highest(无上则无下), no low no high(无低则无高), Chinese people pay attention to see five lines, diet also has this exquisite, and the most typical example is that we often say "a dish that goes with liquor（下酒菜）", I don't know whether everybody keep under observation "a dish that goes with liquor", It's all fried nuts and peanuts, Why do you use these easy to get angry food as "a dish that goes with liquor" ? Because wine is extremely cold, to attack cold with heat, Pu'er tea is a health product, long term drinking is good for human health, Its lipid-lowering and lower three high function, stomach nourishing and protecting effect, cancer prevention and other functions, these functions have been certified by science and consumer trust, but drink puer tea must pay attention to the way, don't turn good into poison.

4 types of groups of particularly suitable for drinking black tea

1. Easy tiredness

      Black tea contains a lot of caffeine component, caffeine can stimulate the central nervous system, eliminate fatigue, boost the spirit, enhance thinking and so on. it has eliminate fatigue, refreshing effect for easy tiredness people.

2. Urinary passage unsmooth

      Caffeine and aromatic constituents in black tea, can enhance renal blood flow, tera gold, impel increase the volume of urine, it have diuretic effect for people with urinary passage unsmooth.

3. Stomach upset

      Black tea is fermented tea, tea nature is mild, the substance ingredients of black tea, it can form a protective mucosa in the stomach, has the effect of warming the stomach, stomach discomfort, stomach ulcers crowd, proper drinking, there is a certain therapeutic effect.

4. Cardiac

      The study found that patients with heart disease drink black tea every day, increased vascular stiffness, black tea has the effect of relaxing blood vessels, for patients with heart disease have a certain adjuvant treatment.

      The pic is showing: Different people suitable different tea. You can check it for yourself, what type of tea is suitable for you?