Ripe puer tea and raw puer tea benefit function and taboo

       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 function

       Ripe 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 function

       After 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 taboo

       1. 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.

The most accurate age female tea spectrum are here

      Women of different ages should be how to drink tea, in order to play the best effect?
      To select the collocation tea spectrum according to their actual situation of age, in order to achieve rapid fat burning weight, keep healthy.

      20-25 year old female
      Circulation strong, detoxification based.
      Most of the women in this age group are students, white-collar workers, although they are strong, but due to the limitation of life and work, limited movement, it is easy to appear obese.
      And due to the irregular life, or a long period of electronic equipment, easy to cause the skin out of oil, acne lush.
      It is time drink slimming tea have to start from detoxification, bowel detoxification and fat, reduce the concentration of fat particles in the blood.
      Recommended tea:
      Green Tea, Chrysanthemum Tea, Oolong Tea, cassia seed, bitter tea etc.

      26-35 year old female

      Metabolic decline, conditioning downsizing

      From the age of 25, women's metabolism began to decline gradually after birth baby may decline even faster.

      Therefore, if there is no conditioning a good inner loop, just a simple detoxification may be more obese. In the recovery period after the female fertility is the optimal period for the regulation of metabolism and endocrine cycle.

      This stage should not choose cold stimulation tea, should choose to nourish kidney tea.

      Recommended tea:

      Rose tea, Chinese wolfberry tea, Ganoderma lucidum tea, longan tea, ginseng tea, etc.

      36-50 year old female

      Stomach fat burning oil, detoxification

      The middle-aged fat seems to be the fact that women irresistible, this decline and body metabolism, hormone secretion deficiency and cyclic variation has a direct relationship.

      Therefore, the age of female drink tea to keep raise as the main, but also with the local fat burning movement.

      And women enter menopause there will be physical and mental fatigue, irritability and insomnia, dry skin, brown hair, menstrual disorders and other symptoms. Chinese medicine experts pointed out that the relief of menopausal symptoms, you can make some traditional Chinese medicine tea.

      Recommended tea:
      Green Tea, Pu'er Tea, Shouwu tea, tea, tea and other Chinese angelica saffron

      Women over 50 years of age

      Delaying aging and protecting the heart

      Drinking tea in the elderly is good for health, but it should be timely, appropriate, and good tea.

      Old people absorb function, metabolic function decline, the content of calcium, magnesium and other minerals in the old tea is high, excessive drinking will affect the bone metabolism.

      The evening before going to bed, especially older women can not drink tea, drink tea, in order to avoid nervous excitement, increased urine output, the impact of sleep.

      Recommended tea:

      Jasmine tea, Kuding tea, corn tea etc.

How to buy high-quality puer tea?

      It is not a easy things to choose and buy tea leaves,If you want to get good tea,you need know much more tea knowledge,such as various types of tea standard,price and market, and tea tasting,test method, etc.But before buying puer tea,to figure out what kind of puer tea is suitable for their own? So you will be more convenient to buy a better suited to their own tea,If not, everything is nonsense.
      First of all, the purchase of tea need to pay attention to place:
      Puer tea have many story,not all a gimmick, but it also increases the chance of being fooled. To the beginning of the purchase of puer tea friends recommended "six no" point:
      One, Do not take the wrong age as the standard;
      Two, Do not fake packaging as the basis;
      Three, Not to the depth and shallow of the soup color as an excuse；
      Fore, Not to add taste as a false impression;
      Five, Don't following Mildew smell and warehouse name as importance spot;
      Six, Not following tree aged and tree type

So how can I get the best quality puer tea?

     Understanding of producing area
     Pu'er Tea refers to the origin of Yunnan large- leafed sun dried Maocha again processing of the two series: Indirect re processed products for raw puer tea and artificial fermentation processing experience ripe puer tea,Yunnan is the origin of Pu er tea, Simao, Xishuangbanna and Lincang, the local area of Dali is the center of gravity of the origin of Pu er tea.

      Distinguish between new and old Pu er tea

      New Pu'er tea refers to the just made of Pu erh tea, appearance the color green, pekoe, rich taste; old Pu'er tea is refers to Storage is the longer Pu'er tea, long time experience after fermentation, the tea appearance is white jujube, pekoe turn brown

     Distinguish tea soup color

      Try to brew puer tea, and see pu'er tea soup color. Because of aged Pu erh tea after a long time of continuous fermentation, tea color darker, but not as black as lacquer; and new puer tea soup color is shallow. But this can only be used as a reference, because even the new Pu'er tea, some tea color will very deep, the best way is try to drink.

      Try to drink and taste

      Try to drink is tea of choose and buy a more reliable way, due to a cup of tea, OK, match to be unsuited to taste, drink from the trial can the know, a nice cup of tea will not have musty, more is not a cup of bitter water. New tea pekoe, not aging, sweet taste; Chen Pu erh tea, pekoe turn lily, flat and not comfort. Therefore, the taste is mellow.

      But here I would like to talk to you emphasize, buy tea to pay attention to frist see color, the second concept of appearance, third smell the aroma, four tea flavor, five pinch dry

      One, look at the color:

      New tea color is generally fresh and pleasing, or green or dark green. Some tea color dry dark brown, show tea has different degrees of oxidation, the tea is often old tea; if the leaves have obvious focus, bubble point (black or dark reddish brown spots) or a leaf edge coke side, that is not good, not good tea; if the tea color and luster miscellaneous flowers, shades of color contrast is bigger, which indicates that the tea is clamped in the customers, old leaves and Chen tea, so tea on is not good tea.

      Two, View shape:

      A variety of tea has a specific shape characteristics, some like needles, some seeds, like film, some like beads, fried tea leaves are tight knot, straight. General said the new form of tea: the bands of bright, size, thickness, length of uniform for the top grade; a withered cable dark appearance is not the whole, or even a tea stalk, tea seed were beneath contempt. Fine, bud, tender Feng Miao sharp high; rough pine, old leaves, tender leaves of low fat bulge. Flat tea to flat, smooth, as well, coarse, dry, shorter for the times; strip tea in the cable tight, round straight, uniform Qi as well, rough, twisted, short pieces for the times; grain tea to successful firm were as good, loose pieces.

      Three, smell the aroma:

      New tea generally have new tea aroma. Good new tea, tea aroma is particularly obvious. Such as can't smell tea aroma, and smell of tea green gas, crude old-fashioned, burnt gas is not a good tea. If old tea, the aroma is weak or there is a smell of chen.

      Four,Tea flavor:

      After the entrance of tea sweet and fresh, mellow and refreshing, sweet taste are best left in the mouth; usually take a small sample brewing observation, good green tea, soup color is dark green and clear, tea first if astringent flavor after the glycol, and with chestnut flavor.

      Five，hand pinch dry and wet:

      A pinch of tea pinch with your fingers, can judge the degree of wet and dry tea. Tea to be resistant to storage, must be dry enough. Moisture of the tea water is higher, not only will seriously affect the color, smell and taste of tea, but also easy to mildew.

      In the final analysis, is not a good tea, mouth know, suitable for their own is a good tea!

Aging process, appreciate the puer tea slowly getting old

      Now on the market a lot of Pu'er tea is a phenomenon, new product of Pu'er tea, bubble, quality is acceptable, but kept a few years later, the quality is getting worse, tea soup became thin water taste bitter, existence shape keep, but quality no keep. The emergence of this phenomenon, the reasons are various, raw materials, processes are likely to have an impact on the result.

      Pu er tea in the process of special processing, until the completion of the packaging, in fact, did not complete the final product shape, still need a process of aging. The reason why the need for aging, because puer tea is a product of the fermentation, compared with the unfermented Pu er tea, in his early all processes are ready for fermentation, and the real fermentation, is produced in the process of aging, therefore, a will of aging stage known as natural fermentation (or after fermentation stage).
      Taking the tea polyphenol as an example, the content of tea polyphenol was very high before fermentation. The fermentation no because tea polyphenols attenuation, so that the Pu erh tea to mildew, but will the large number of phenolic compounds under the catalysis of microorganisms and enzymes, the formation of degradation and transformation of substances contained in the tea, and lead to a large number of have the nutritional value of derivatives.

      To the point of drink tea, Pu'er tea is more aged more fragrant, aging is of strong tea to, such as polyphenols of oxidation, can not get rid of is to be accepted by our senses, strong bitter wild, transformed into a docile lively soft.
      When a now is not good to drink tea with a good drink of tea, under the same conditions of aging, fifty years later, it is not good to drink more tea than it is now good tea aging effect. But only in the fifty year of the aging effect of this section of the bone, so that, in the thirty year period, the twenty year period may not be reversed. Because the biggest change in the aging effect of those factors, "aroma, bitterness" are slow to change over time. The condition is roughly equal to the tea, in the long Chen on the way, you fast I slow the order of the total change.

      In the final analysis, drinking puer tea core value is that  it and other kinds of tea do not have the flavor and fragrance, rich and pleasant tasting, and unpredictable level sense.

How to distinguish Fuding white tea and Yunnan moonlight white tea?

      This tea is Yunnan moonlight white tea or Fuding white tea? How to distinguish?
      Look from the picture, this tea is not the Fuding white tea, should be the moonlight white of Yunnan. Because the tea needle was dark, pekoe short smooth, unlike Fuding white tea is so dense. And from a little leaves, both sides of the pros and cons of a black and white, color difference is obvious, is the characteristics of the moonlight.
      Fuding white tea and Yunnan moonlight white tea is known as "white tea", but there is a big difference. Moonlight white tea although called white tea, but with the name of the orthodox Fuding white tea is not the same, it is a kind of Pu'er tea, using a similar in Fuding white tea processing technology and finished after the moonlight white sense of wandering in between raw tea and oolong tea, is a special variety.

      Can be distinguished from the following aspects:

First, look at the shape.
      The positive and negative sides of Fuding white tea leaves colour are not obvious; while the moonlight White tea one side is white, one side is black, and the color difference is very obvious. Fuding white tea buds fat, hair dense; moonlight white bud slender, short hair .

Second, from the shelf life.
      Fuding white tea more Chenxiang, a year of tea, medicine for three years, seven years treasure; and white moonlight retention period now for Pu'er tea is very short, general only 2 - 5 years of time, here on the aroma will over time and slowly weakened.
Third, from the taste to see.
      Fuding white tea have fragrant flowers and hair fragrant, older tea have jujube aroma, taste sweet medicine, along with the year increase becomes more and more mellow. White moonlight white tea transformed orchid and honey aroma similar oolong tea aroma, taste also is more close, and Pu erh tea aroma comparison has a big difference, walk in between the green Puerh tea and oolong tea.

Where to find Yunnan wild ancient tea resources?

      Yunnan tea tree resources is very rich, Yunnan is a provinces that there found the largest wild tea tree in the earliest and the more. Yunnan is a living fossil of the origin of the tea tree and a witness, but also the country's precious wealth, is an important heritage of human civilization.

      Ancient tea trees including wild and cultivated type two categories, a few are transitional or closely related plants of the genus camellia. Trees are usually tall, long old big tea tree called the ancient tea tree.
      At present, Yunnan ancient tea trees are mainly distributed in the southern and Western Yunnan tea area, the middle and lower reaches of Lancang River area of Xishuangbanna, Simao, Lincang, Baoshan, Dehong, Honghe and Wenshan Prefecture and other tea area has a small amount of the distribution.

      Ancient tea tree in Xishuangbanna

      Mainly distributed in more than 1000 meters above sea level in mountainous areas. Widely distributed mixed Township in Menghai County Bada rural（巴达乡）, Gelang hexiang(格朗和乡), Bulang mountain rural(布朗山乡), Menghun rural(勐混乡), Meng song rural(勐宋乡), Mengla County Xiang Ming rural, Yiwu rural; Jinghong City, keno and so on.

Ancient tea tree in Baoshan City

      In Tengchong County, the ancient Yong, Longling County Zhen'an Damo mountain, Changning County Gou Jie, Wayao Daoren mountain in Baoshan City, Wadu Black Dragon Well Dayanzi, Aguan mountain, and Dongpo in Gaoligong Mountains area have patches of wild tea and scattered and closely related wild tea and evolution of wild ancient tea tree, distributed in the altitude 1700-2500 M. the mountain forests.

Ancient tea tree in Lincang area

      South from Cangyuan County Jia Xiang, north to Fengqing County Shi Li Xiang, stretching 200 km, in the elevation 1050 to 2750 meters within the scope of more than 9000 square kilometers virgin forest and secondary, wild tea tree distribution. In the county Shuangjiang Mengku snow capped mountains, Cangyuan County waxy good big Montenegro, a single big Montenegro, Fengqing County peak mountain pond, Lincang County found a huge number of populations of wild tea community.

Ancient tea tree in Simao area

      Mainly concentrated in the vicinity of Zhenyuan County nine Jia Qian Jia Zhai Longtan, Qian Jia Zhai Big Shi house, Nine Jia Hou Zi Jing, Zhe Dong Peach Zi Jing, Jinggu county the sleepy village land, large water tanks, large black dragon pond, Jingdong County of stone big gate, donkey mud pond, Li Jia Cun, flower Shiyan Liangzi, Lancang County, the blessing of the wax in Menglian County, Montenegro Lao Heishan, east to Palmer that Montenegro, of Puer County trapped Six Mountains, small high plant, Mojiang County Cang Pu Tong.
      In addition, in Dehong, Honghe, Wenshan and other places, have a small amount of the distribution of ancient tea.

Ripe pu'er tea cold knowledge

      What do you know about the ripe puer tea? How did you come to drink ripe puer tea, what reaction you have when you drink ripe puer tea?

Summer is not suitable for drinking ripe puer tea?

      Not always. It is taken for granted that summer is not suitable to drink ripe puer tea, because summer days is hot, ripe puer tea soup is red, from the sensory feel hot. But the fact is not necessarily so intuitive. The first tea is not the heat, the tea is cold, by fermentation, ripe puer tea just is not cold, at most of case is warm. So drink ripe puer tea is no more hot. In addition, now the environment changes with the widespread use of air conditioning, thin clothing during in the summer, but a lot of people's homes, offices, restaurants, car are equipped with air conditioning, ambient temperature is low, the drink some tea relatively cold, in fact, more unreasonable. So the summer is not suitable for drinking cold tea, must decide according to their constitution, living and working environment.

Some people say that a drink ripe tea would get angry, or diarrhea, This is what's going on

      This situation does exist. But fire is not necessarily a bad thing, traditional Chinese medicine has "Show out" and "To suppress" argument, get angry, outgrow bubble and pimple are "Show out" , which is a treatment and conditioning process. From this point of view, this does not mean you are not suitable for drinking tea, you have to stick to it.  "Show out" , the toxin is finished, the body is harmonious, natural also won't get angry. A new people contact ripe tea also can appear slight diarrhea. This and angry is a truth, adjustment for a couple of days after the symptoms will disappear naturally.

Ripe tea become cold can drink? Overnight?

      Ripe Tea become cold can drink, have a special flavor. Theory of ripe tea has been oxidized, not oxidized again, so overnight not like Green Tea metamorphic . Can drink. From personal experience, I and friends have repeatedly drink overnight tea, no adverse reaction.

What are the health effects of ripe tea?

      Ripe tea has warm stomach, lose weight, low cholesterol, prevent arteriosclerosis, prevention of coronary heart disease, lowering blood pressure, anti - aging, anti-cancer, lowering blood glucose, antibacterial and anti-inflammatory, reduce the toxic smoke, alleviation of heavy metal toxicity, anti radiation, anti dental caries, eyesight, help digestion, anti toxin, prevent constipation, hangover and other more than 20 efficacy, and the stomach, reduce weight, cholesterol, prevent arteriosclerosis, prevent coronary heart disease, lowering blood pressure, anti-aging, anti-cancer, fall blood sugar effect is particularly prominent.

Why do some tea tastes sour? How to deal with the sour tea?

      Fermented sour for several reasons, the first is the choice of raw material, easy to appear more delicate tea taste. This is the spring, bud, a leaf bud is prone to problems; the second tide over; third, fermentation degree lighter, fermentation degree lower than 7%, theanine, the probability is high; fourth, the fermentation temperature is low, reactor temperature to, tea is not easy to cooked fat, so easily lead to light fermentation.

      Sour fermented tea, not drinking pleasure, it is better to give up, but really loathe to give up, try stored up for a long time, after natural fermentation process may sour will be eliminated. Time is not good to say, perhaps 3 years, 5 years, 10 years. And this is just the possibility, does not represent a certain.