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?

Black tea should be basked in the sunshine, 99% of people don't know

Sun-cured red(晒红) black tea is Yunnan traditional black tea. Sun-cured red(晒红) black tea is an evolution of Yunnan traditional tea making technology, it has a great difference with the 1930s introduction of modern production process, It is a kind of tea between Pu'er tea and black tea, because it is closer to black tea process, and was classified as black tea.

Sun-cured red(晒红) black tea process is withering, rolling, fermentation, dried in the sun, while the Dianhong process is withering, rolling, fermentation, drying beside the fire. As the name suggests, sun-cured red(晒红) black tea can be understood as a kind of dried in the sun black tea, it is very different with Dianhong the final process of drying beside the fire, and it broke the black tea 24 months shelf life, it is a kind of black tea that can be stored for a long time, within a certain period of the more aged more aroma.

Sun-cured red(晒红) black tea is Yunnan traditional black tea, at least one hundred years of history, it is process fusion of sun green and white tea process, after the introduction of modern black tea in Yunnan, learn some technical characteristics of dianhong black tea, after the revival of Pu'er tea, and learn the late aging technology, thus forming the characteristics of today's sun-cured red(晒红) black tea process.

The characteristics of sun-cured red(晒红) black tea

1. Simple original production method, easy to teach and learn, facilitate large-scale promotion.

2. Applicable to a wide range of raw materials, the traditional picking method and modern standard tea garden grade materials are applicable.

3. Fuel saving, Protect raw material, Change to drying beside the fire for dried in the sun, Not to cut the trees.

4. Compared with the traditional Pu er tea, bitter and astringent not show, the market is more receptive.

5. It can be stored for a long time.

It can help to ease the shortage of rural labor, protection and restoration of ecological environment. It is not very choice of raw materials, extensive tea garden fresh leaves can be used for processing, it can reduce the pressure of Pu'er the sun dried maocha.

Comparative advantage and market prospect of sun-cured red(晒红) black tea

            Compared with Yunnan tea most mainstream Pu'er Tea and diangong black tea and Green Tea, sun-cured red(晒红) black tea comparative advantage:

The traditional Pu'er Tea (raw tea), in addition to some high-end raw materials, new tea palatability is not good, it is good to put a few years to drink. However sun-cured red(晒红) black tea is very good to drink after a few months, its taste is bettrt after store a few years. Pu'er raw tea is very critical for raw materials endosarc, the taste value is not high to product tea by general materials, It is often used ancient tree tea raw mateiral to do. However, the sun-cured red(晒红) black tea can not only use ancient tree tea raw mateiral to the development of high-end market, and it can also use common raw materials to develop the mass consumer market.

Compared with diangong black tea, the sun-cured red(晒红) black tea have characteristics of more aged more aroma, taste have also features and flavor, it may take the difference development route. Green Tea (Yunnan green) main raw materials from the modern high yield planting tea garden, Its close attention to fresh degree, the main bud head, a bud one leaf, a bud two leaves. the sun-cured red(晒红) black tea main raw materials from wasteland tea and tableland tea garden after the ecological stay raised, it was producted use fresh leaves with high maturity, it is suitable for extensive type of raw materials.

The sun-cured red(晒红) black tea biggest feature is bitter and astringent not show. the public is easy to accept.

The significance of making public tea with sun-cured red(晒红) black tea: Current market downturn, many consumers across the country do not understand the puer tea drink, they started to drink Pu'er Tea is also very difficult to accept the bitter high degree of Pu'er tea, however the sun-cured red(晒红) black tea through the unique process of reducing bitterness, with sweet and slippery taste characteristics, It is easy to be accepted by consumers, so become develop new consumer groups and emerging consumer market tools.

The current high price of Pu'er tea, the new tea drinking value is not high, unless the use good raw materials, or after put a few years reduce the bitter, its taste is good, the price and taste acceptance issue has seriously hindered that  Pu'er tea open up public market. However the sun-cured red(晒红) black tea can make up for this shortcoming.

Yunnan tea leaves make Pu'er raw tea, to one hundred years old as ancient tree tea, but Yunnan has a larger area tea during the Republic of China and before liberation, they adopt the traditional way of farming, good quality, the market does not think it is ancient tree, this part of the material can play its advantages, it can be producted sun-cured red(晒红) black tea, the tea made have good quality, marketing have good sales, they can continue the traditional farming method, they don’t need stuntedness tea tree for these decades and transformation into a modern high yield tea garden.

Drink value of sun-cured red(晒红) black tea

The sun-cured red(晒红) black tea have low bitter, sweet and slippery characteristics. Heavy brewing, back sweet strong; light brewing sweet and smooth. The sun-cured red(晒红) black tea of stored for many years, red soup red leaf, fragrant aroma of herbs significantly, natural is mild, diuresis and warm stomach effect is good.

The sun-cured red(晒红) black tea was just done, there is unripe and puckery flavor, delicate fragrance, the tea soup orange yellow, sweet and smooth. After a few months, unripe and puckery flavor elimination, more tea aroma, soup color deepening. Put about three years or so, theaflavin and thearubigin conversion rate higher than Pu'er raw tea, it can achieve very good effect of drinking.

Before the sun-cured red(晒红) black tea storage extensive, loose tea in the majority, the conversion alcoholize rate is much higher than the Pu'er Tea. After study the tight pressing process of Pu'er tea, it was pressed into cakes tea, tuo tea or brick tea, the storage requirements similar to Pu'er tea, it is conducive to long-term storage. It gets better effect under certain conditions.

The sun-cured red(晒红) black tea raw material requirements:

1. The tableland tea

The intension material accumulation is not enough, the taste is not full, stored for a period of time to drink, the tableland tea brewing times is shortage than wasteland tea and antient tree tea, not resistant to brew; The aroma superficial thin, bitterness does not transform, more obvious astringent. We do not advocate using the tableland tea to do the sun-cured red(晒红) black tea. It is more suitable for standard green tea.

The tableland tea garden can be kept by ecology and arbor type, adopt the traditional planting and pick mode, the tableland tea will upgrade to sun-cured red(晒红) black tea main raw material base.

2. The Wasteland tea

The traditional picking planting way, most belong to the high mountain tea, tea tree have long dormant period, good growth environment, the intension accumulation abundant, the product is fragrant, sweet, slippery, resistance to brew, resistance to storage. Abundant changes after storage, effect of product drink is better. In order to play the comparative advantage of the sun-cured red(晒红) black tea. The Wasteland tea can be used as the main raw material of the sun-cured red(晒红) black tea.

3. Ancient tree tea

      Ancient tree tea raw materials are also suitable for the sun-cured red(晒红) black tea, but the price is too high, and the ancient tree tea was used to do puer tea a long time, so form their own characteristics -- Mountain head rhyme. No need to fight famous mountain tea market with Pu'er Tea. But when ancient tree tea the fame is not big and price is not high, it will be the top source of raw materials for the sun-cured red(晒红) black tea.

      The ancient tea trees often adopt the traditional pattern of old trees mining, its fresh leaves often with many old leaves, hard stems, horseshoe, poor appearance, it is not high yield for Pu'er tea(because of the need to pick out Huangpian, filipes etc.), however the sun-cured red(晒红) black tea don't request it, on the contrary, because of the traditional mode of picking up, the maturity of the old tree fresh leaves is high, it has rich connotation substance, tea soup full after storage, high sweetness.

      Production main points of the sun-cured red(晒红) black tea

      1. Standard for picking fresh leaves

      Fresh leaves must have a certain degree of maturity, main fresh leaves is one bud and two leaves, it is not a high-grade bud or a bud a leaf, tea plantation suitable for extensive management of tea farmers.

      2. Natural withering

      The sun-cured red(晒红) black tea withering degree far beyond Green Tea, Pu'er Tea, because the climate is different, withering technology details is different, it is good when remove grass gas, show flower aroma, fresh leaf soft as soap, when the leaves become yellow, become red, withering, process is completed.

      3. Fermentation

      The sun-cured red(晒红) black tea lay particular stress on aerobic fermentation. Some scholars even think that it is the oxidation, light fermentation, while the other Black Tea (diangong, mainland Black Tea) using pile fermentation anaerobic fermentation. Tea of anaerobic fermentation, withered leaves, stiff, dead, pile flavor, excessive loss of activity of various substances, lack of storage change space later stage, not suitable for long-term storage.