What are the nutrients in Pu er tea?

Nutrient and pharmacodynamic components of Pu-erh tea (2).

The second category is vitamins and enzymes. Pu-erh tea contains vitamins P, B1, B2, C, E, etc. After soaking in boiling water for ten minutes, an average of 80% of these vitamins can be leached, so Pu'er tea is a very good vitamin for the human body**, especially B2 and C are the most important.

B2, also known as riboflavin, is the most deficient vitamin in the diet of Chinese people. Lack of B2 can cause metabolic disorders and diseases of the mouth and tongue, and the content of vitamin B2 in tea is 100 grams of milligrams. Vitamin C, also known as ascorbic acid, has many physiological functions, especially for the prevention and treatment of arteriosclerosis, anti-cold, anti-bleeding, anti-cancer, anti-hepatitis, has attracted widespread attention.

The vitamin C content in tea is high, and it is soluble in water, which can be fully utilized. The enzymes of tea are similar in terms of their physiological effects in the body, and some vitamins are the components of the enzymes.

The third category is minerals. Tea contains 4-7% inorganic substances, most of which can be dissolved in water and absorbed by the human body, among which potassium and phosphorus are the most; followed by calcium, magnesium, manganese, aluminum, etc.; Again, trace amounts of copper, zinc, sodium, nickel, beryllium, boron, sulfur fluorine, etc. Medical experts point out:

Inorganic substances can maintain the balance of human body fluids (osmotic pressure), which is of great significance for improving the internal circulation of the body, and is the raw material of the human body's "hard tissues" (Juan's bones and teeth), and is closely related to the physiology of bones and teeth. Potassium is an important component of intracellular fluid, and tea is not only high in potassium, but also easy to brew. It has been confirmed by the laboratory of Hunan Medical University that the fluoride in Pu'er tea plays an important role in preventing tooth decay.

The manganese in tea can prevent reproductive disorders and convulsions, and zinc can promote the growth and development of children, prevent myocardial infarction and violent stroke, and have anti-cancer effects. The copper and iron in tea are helpful for hematopoietic function.

According to the laboratory tests of medical experts, Pu'er tea contains medicinal ingredients, which is the decisive factor for tea to become an important beverage for human beings. The medicinal effect of tea is very complex, and the healing effect of tea is often the result of the comprehensive action of many medicinal ingredients and nutrients. According to the book "Medicinal Tea" edited by Zhou Xin, the medicinal ingredients contained in tea include caffeine, phenolic derivatives, aromatic substances, vitamins and other substances.

Caffeine in tea can excite the nerve center, eliminate fatigue, improve labor efficiency, resist the toxic effect of alcohol, tobacco and morphine, have a stimulant effect and cardiotonic effect on the heart and central vascular system, can increase the blood flow of the kidneys, improve the glomerular filtration rate, have a diuretic effect, have a slowing effect on smooth muscle, and have the effect of regulating body temperature.

The nutrients of Pu-erh tea mainly include minerals, proteins, amino acids, sugars, lipids, vitamins, etc.

The efficacy of mineral elements in Pu'er tea: 27 kinds of mineral elements have been found in the tea tree, such as phosphorus, potassium, sulfur, magnesium, manganese, molybdenum, calcium, zinc, fluorine, selenium, etc., most of the above elements are beneficial to the human body, such as fluoride is beneficial to people's teeth protection, and selenium can help people fight cancer.

And universal tea, basically the same, but Pu'erh, fully fermented tea.

It has the effect of nourishing the stomach and removing fat.

It is recommended that you watch "Yoyo Pu'er Tea".

The main active ingredients of ripe Pu'er tea (natural fermentation of raw tea is also the same) are black tea (TR), chrychathin (TF), theabrownin (TB), gallic acid and vitamin C.

Due to the action of microorganisms in the processing process, a large number of new soluble monosaccharides and oligosaccharides are formed by the transformation of macromolecular polysaccharides, and vitamin C is also multiplied during fermentation, which plays an important role in improving the function of the human immune system.

In addition, traditional Chinese medicine also believes that Pu'er tea has the effects of clearing heat, dissipating heat, detoxifying, eliminating appetite, removing greasy, diluting water, laxative, expectorant, dispelling wind and relieving surface, relieving cough and rejuvenating energy, invigorating qi, and prolonging life. After all, it still takes some processing to treat tea as medicine.

Main ingredients: black tea (TR), chrychathin (TF), theabrownin (TB), gallic acid and vitamin C, fermented Pu'er tea due to the action of microorganisms in the processing process, the transformation of macromolecular polysaccharides has formed a large number of new soluble monosaccharides and oligosaccharides, and vitamin C has also increased exponentially during fermentation, and these substances play an important role in improving the function of the human immune system.

Pu-erh tea can lower blood lipids, many medical experiments have proved that continuous drinking of Pu-erh tea can reduce blood lipids by 30% (depending on the individual), in the Murdoel Hospital in Créteil, 20 patients with hyperlipidemia drank 3 bowls of Yunnan Tuo tea a day, and after a month, it was found that the patient's blood fat was almost reduced by 1 4.

Theanine, thearubigin, theaflavin, theabrownin, caffeine, theophylline and vitamins, polysaccharides, proteins and various trace elements P, K, F, NA, etc.

1. Pu'er tea has high nutrition and value, with the content of protein, amino acids, vitamins and minerals is the most ideal, suitable for nutritional supplementation, amino acids cover tea polyphenols, trace elements, vitamin C, caffeine, theophylline, catechins, tannic acid, caffeine, minerals, tea polysaccharides, vitamin A, vitamin E, amino acids, lactic acid bacteria, dietary fiber, cellulose, gallic acid, statins, pectins, etc.

2. Tea polyphenols in tea can promote ethanol metabolism and have a protective effect on the liver. Ethanol metabolism can be carried out normally and smoothly. Drinking tea can increase vasoconstrictive function.

Theophylline has a diuretic effect, which can promote the rapid excretion of alcohol from the body and reduce the harm after drunkenness. Drinking tea can also replenish the vitamin C needed for alcohol hydrolysis, stimulate the brain center that is anesthetized by alcohol, and play a hangover role.

3. The lipid effect of Pu'er tea mainly refers to its ability to reduce the content of cholesterol in the blood, because not only chlorophyll in Pu'er tea can hinder the body's digestion and absorption of cholesterol, but also contains tea polyphenols, vitamin C and other substances that can effectively promote the excretion of cholesterol from the body.

4. The tea polyphenols contained in Pu'er tea can be continuously oxidized to form tea pigments during the decoction process, which has obvious anticoagulant, fibrinolytic and antithrombotic effects. Therefore, drinking Pu'er tea has a good health care effect on coronary artery insufficiency and coronary heart disease caused by embolism.

The effect of Pu'er tea is to cleanse the intestines, refresh the mind, prevent constipation, and facilitate urination.

The specific effects are as follows:

1. Pu'er raw tea can mainly cleanse the intestines and refresh the mind. However, raw tea has many active ingredients, so people who are prone to insomnia, fever, and pregnant women should not drink it.

2. Ripe Pu'er tea can prevent constipation and facilitate urination.

3. The new raw tea is cold, with strong bitterness, and needs more than 3 years to age, and the tea cake needs 5-20 years to become a flower before it can recede the bitter and astringent taste, and transform into a mellow and slippery characteristic. Ripe tea has an aged fragrance, and the tea soup is smooth and mellow.

Raw tea is suitable for young people or people with a hot constitution, and ripe tea is suitable for the elderly or people with a cold constitution.

Main ingredients: black tea (TR), chrychathin (TF), theabrownin (TB), gallic acid and vitamin C, fermented Pu'er tea due to the action of microorganisms in the processing process, the transformation of macromolecular polysaccharides has formed a large number of new soluble monosaccharides and oligosaccharides, and vitamin C has also increased exponentially during fermentation, and these substances play an important role in improving the function of the human immune system.

Pu-erh tea can lower blood lipids, many medical experiments have proved that continuous drinking of Pu-erh tea can reduce blood lipids by 30% (depending on the individual), in the Murdoel Hospital in Créteil, 20 patients with hyperlipidemia drank 3 bowls of Yunnan Tuo tea a day, and after a month, it was found that the patient's blood fat was almost reduced by 1 4.

Scientists have demonstrated that the incidence of cancer is lower in the tea drinker through a large number of population comparisons. Pu'er tea contains tea polyphenols, tea pigments, amino acids, aromatic substances, and vitamin B1.

The catechoid compounds, vitamin C, and vitamin E contained in Pu-erh tea have anti-aging effects, and the amino acids and a variety of trace elements contained in Pu-erh tea are also effective in anti-aging. 6. Anti-cancer Pu'er tea contains tea polyphenols, vitamin C, vitamin P, etc., which can lower blood pressure.

The reason why Pu'er tea is a precious tea is because the efficacy and role of Pu'er tea are very large, lipid-lowering, beauty, anti-aging, Pu'er tea is very small, and the brewing method of Pu'er tea is also very simple.

1. Antioxidant and anti-aging.

Modern medical research has shown that the most important reason for human aging is the excessive free radical production of lipid peroxidation, and tea has a strong antioxidant effect and free radical scavenging effect, because it has obvious anti-aging effects.

It is worth mentioning that the effect of drinking unoxidized and fermented Pu'er tea (i.e., raw tea) is more obvious, because this type of tea retains more active ingredients.

Omani Pu'er tea.

2. Lowering blood lipids, blood pressure and blood sugar - preventing cardiovascular diseases.

Drinking tea can reduce the content of harmful cholesterol in the human blood, increase the content of good cholesterol, and have the effect of lowering blood pressure. At the same time, it can reduce the viscosity of blood and anti-platelet aggregation, so it is effective in preventing cardiovascular diseases (such as cerebral thrombosis, coronary heart disease, etc.).

According to the results of a recent epidemiological survey conducted by the Dutch bank in the Netherlands, the risk of coronary heart disease is reduced by 45% in people who drink a lot of tea.

Omani Pu'er tea.

3、**。The saponins and vitamin P contained in Pu'er tea are higher than those of other teas, and have a unique effect on oiliness, blood lipid reduction, and **.

Therefore, in France, Germany, Italy, Japan, Hong Kong, Macao and other countries, Pu'er tea has the reputation of ** tea, ** tea, beauty tea, Yishou tea, Miao tea, and scraping oil tea.

4. Improve immunity.

The body's immunity reflects resistance to disease. The immunity of the human body can be divided into blood immunity and intestinal immunity.

Drinking tea can increase the number of white blood cells and lymphocytes in the blood and improve blood immunity.

Omani Pu'er tea.

A recent report from the United States said that theaphytic acid in tea can cause blood immune cells to resist external invasion in the human body.

In addition to blood immunity and feast feasts, drinking tea can also increase the number of beneficial bacteria (such as bifidobacteria) in the intestines and reduce the number of harmful bacteria, thereby improving intestinal immunity.

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Pu'er tea, one of the strip-shaped black teas, is a famous historical tea in China. It is made of fresh leaves of Yunnan large-leaf species, and is named after Pu'er because the tea produced in southern Yunnan and southwest Yunnan is distributed in Pu'er County in history. The production and marketing of Pu'er tea began in the Tang Dynasty and has a history of thousands of years.

In the Ming Dynasty, the production and consumption of Pu'er tea were very common. The Qing Dynasty reached its heyday in the middle of the year. At the end of the Qing Dynasty, Pu'er tea production gradually declined.

It was not until after the founding of the People's Republic of China that it was able to resume its first exhibition, and it is now one of the main tea categories in Yunnan Province.

There are many names of Pu'er tea, and there are Pu'er loose tea. Pu'er Tuo tea, round tea (seven son cake tea), tight tea, cake tea. Pu'er tea refers to Pu'er loose tea, which is characterized by fat and strong strips, black color, orange and yellow soup color, mellow fragrance, and special fragrance.

The taste is mellow and sweet, and the tea is mild, effective and good pharmacological effect.

Pu'er tea is made of Yunnan large-leaf sun-dried Qingmao tea, which is sieved into semi-finished products and then piled up by tide water to promote the transformation of polyphenols in tea under humid and hot conditions to form its unique quality. During the piling process, heat and breathe should be dissipated many times to avoid heartburn. After the pile changes color moderately, open the pile for natural air drying.

Then it is re-screened, sorted, evenly stacked, and packaged to become commercial tea.

The different processes of Pu'er tea grinding are divided into "ripe tea" and "raw tea". After being stuffy and ripe, it becomes "ripe tea". After a considerable period of storage, when its taste and quality are stable, it can be sold, and the storage time generally takes 3 to 5 years.

Keeping an eye on "raw tea" means that the hair tea does not go through the stuffing process and completely relies on natural transformation to become ripe tea. The process of natural ripening is quite slow, taking at least 5-8 years. After the raw tea is fully matured, it still retains a lively and vivid charm in its aged fragrance, and the longer it grows, its inner fragrance and vitality are also revealed and stable, thus forming the tradition of Pu'er tea "making new tea and selling old tea".

The excellent quality of Pu'er tea is not only reflected in its aroma, moisturizing, and mellow taste, which is mainly for Tibetan compatriots to drink. The staple food of nomadic people is meat, and as the saying goes, "you can go without food for three days, but you can't go without tea for a day", which shows that Pu'er tea has been clear about reducing blood lipids since ancient times.

People buy and drink tea generally for new rather than old, but some of the black teas, such as Yunnan Pu'er tea, Hunan black hair tea, Guangxi Liubao tea, etc., are all old tea with good aroma and poor aroma of new tea, of course, it does not mean that the older the better.

It has been proved by medical clinical experiments that Pu'er tea has a variety of effects such as reducing blood lipids, inhibiting bacteria, aiding digestion, warming the stomach, generating Jin, quenching thirst, sobering up, detoxification, etc., therefore, overseas Chinese and Hong Kong and Macao compatriots often regard Pu'er tea as a health product. Pu-erh tea belongs to the well-known category of dark tea. The most special effects are:

Relieve oiliness, eliminate food and phlegm, scrape the intestines and vent, etc. It has a good reputation at home and abroad in ancient and modern times, and has the reputation of "longevity tea" and "beauty tea".