What is the effect of Pur tea, raw tea, and cooked tea on the body

Pu'er tea is a loose tea and pressed tea made from Yunnan large-leaf sun-dried green hair tea in a certain area of Yunnan Province as raw material, and then fermented and processed. It is a very distinctive tea in Chinese tea, and in the current market Pu'er tea commodity classification, according to the characteristics of the product, there are natural classification and subject classification. Natural classification, that is, the finished products of sun-dried green hair tea that have not been fermented and processed by Wudui are commonly known as Pu'er raw tea.

Discipline classification: Pu'er tea is a craft tea, that is, Pu'er tea made by artificial fermentation, commonly known as ripe Pu'er tea. Raw tea: cleans the intestines, has lipid-lowering, antihypertensive and ** effects, suitable for young people Ripe tea:

Lipid-lowering, antihypertensive, stomach-nourishing, more suitable for middle-aged and elderly people Both kinds of tea have many health benefits, depending on personal preference. However, raw tea has more active ingredients, so people who are prone to insomnia, cold and fever, gastric ulcer patients, and pregnant women should not drink it.

Poole tea, ripe tea, nourish the stomach, drink raw tea in the morning to clear the intestines.

The difference between raw and ripe Pu'er tea: the difference in appearance, the type of aroma, the difference in the production process, etc.

1. The difference in appearance:

In appearance, ripe tea is dark red or chestnut in color, and raw tea is dark green. With the deepening of storage time, Pu'er raw tea gradually changes from tender green, tender yellow, apricot yellow, dark yellow, yellowish brown and reddish brown. The color of the bottom of the leaves of ripe Pu'er tea with a good degree of fermentation is generally "pig liver color", and gradually changes to dark brown with the increase of storage years.

If you mix raw and ripe Pu'er tea, the scattered tea leaves will be mixed with each other, affecting the value of the stored tea.

2. Different types of aromas:

The aroma types of raw and ripe teas are different, and both have the characteristics of changing with the change of storage time. Pu'er raw tea is mostly milli-fragrant, lotus-fragrant, fragrant, and chestnut-scented; Pu'er ripe tea is mostly ginseng, bean, chen, jujube, and camphor. Due to the different types of aromas, such as the mixing of raw and ripe Pu'er tea, the aroma substances will inevitably be cross-adsorbed, masked and covered or changed by each other, and it is difficult to obtain a pure and natural aroma.

3. The difference in the production process:

In the production process of Pu'er tea, there is a process called Wudui, which is the most critical step in forming the quality characteristics of Pu'er tea, because in this process, Pu'er tea will produce many microorganisms that are beneficial to the human body, such as black yeast enzyme, cellulase, pectin decomposition enzyme, etc. These microorganisms give Pu-erh tea a smooth and mellow taste.

Drinking of raw and ripe Pu'er tea

Raw tea is more suitable for men. Pu'er tea is a relatively unique type of tea, and it is not like green tea and black tea, which has become a tea loved by the whole people. Pu'er tea is more like a delicate coterie that only insiders like to drink.

There is a certain threshold for the tasting of Pu'er tea, and if you don't get started, you may not like it at all.

Comparatively speaking, men are more likely to drink Pu-erh tea than women. The taste and taste of Pu'er tea raw tea is more in line with the drinking requirements of men, as long as you are used to drinking raw tea, it is difficult to drink cooked tea again.

Again, the aged aroma of ripe tea is not acceptable to everyone. In the process of transformation and fermentation, there will be some changes in microorganisms, resulting in a lot of probiotics similar to "putrid taste" attached to the surface of ripe tea.

Therefore, some people think that the stale aroma of ripe tea is like the stale smell of an old house, while some people think that it has the smell of raw earth, which is not very good and unacceptable. On the other hand, raw tea does not have these special smells and can be better accepted by people.

What is the difference between Pu'er tea, raw tea and ripe tea is as follows:

1. The taste is different. The tea leaves of raw tea usually have a small taste of freshly made tea cakes, and if they are subjected to high temperatures, they have a sweet taste of drying. Ripe tea has a strong smell of Wudui, similar to a musty smell, the light fermentation has a taste similar to longan, and the heavy fermentation has a stuffy straw mat smell.

2. The color of the soup is different. After brewing, the base of raw tea leaves is soft, fresh, stretchy, and vigorous, and even if the antique tea has been stored for a long time, it can make people feel its vitality, vitality and natural charm. Ripe tea is not the same.

After brewing, the bottom of the leaves is thin and black, and there is no youthful and lively vitality.

3. The newly made tea products at the bottom of the leaves of different raw teas at the bottom of the leaves are mainly yellow-green and dark green, with high activity, flexibility and elasticity. No variegation, strips and shapes, and still maintain the whole leaf shape is a good tea (of course, it is not the main basis, depending on the origin and type of tea). The bottom of the leaf of ripe tea is reddish-brown but not flexible in light fermentation, and dark brown or black in heavy fermentation, hard and brittle.

4. The production process is different. The processing technology of raw tea is relatively simple, after the Yunnan large-leaf dried green hair tea is steamed with steam, it is pressed and shaped in a specific mold, and then dried to complete. Ripe tea needs to go through the process of artificial water splashing and fermentation, and the fermentation time is about 40-60 days depending on the situation and needs.

After the successful fermentation of Wudui, the ripe tea is either made into loose tea or pressed tea, and the pressing process is similar to that of raw tea.

Pu'er tea can help young children digest and absorb and promote physical growth. The fluoride in tea can prevent tooth decay, etc., and Pu'er tea can regulate the nervous system and improve children's concentration.

And juvenile gluttony and picky eating can lead to a deficiency of certain nutrients. For example, zinc deficiency may lead to short stature, and manganese deficiency can affect bone growth and lead to deformities. The tea soup is rich in minerals that are essential for growth, development and metabolism.

Moderate consumption of Pu'er tea is beneficial to alleviate intestinal tension, strengthen small intestinal motility, and improve the secretion of bile and intestinal fluid. Pu-erh tea is a popular drink, and the general population is suitable for drinking Pu-erh tea.

Contraindications for drinking Pu-erh tea:

1. Pu'er tea should be drunk lightly, not strong drink, long-term drinking too strong Pu'er tea will make the human body's metabolism dysfunction, weaken the gastrointestinal absorption of iron in food, and cause anemia or vitamin B deficiency.

2. Avoid drinking a large amount of Pu'er tea before and after meals, and drinking a large amount of Pu'er tea before and after meals, which will dilute saliva and affect food digestion. Drink after meals at the right time, not blindly. It's best to wait an hour before and after meals to really achieve the best results of your health care.

3. Drink Pu'er tea moderately before going to bed, and it is best not to drink Pu'er tea (raw tea) 2 hours before going to bed, which will cause mental excitement, affect sleep, and even insomnia. However, it is possible to drink mild, ripe tea in small amounts.

The above content refers to Encyclopedia-Pur Tea.

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