Drinking black tea has a good health care effect on hypertension and diabetes. Black tea is named for its black appearance. Black tea belongs to one of the six major teas and belongs to post-fermented tea. The main producing areas are Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and other places. Black tea used in traditional black tea has a high maturity and is the main raw material for pressing pressed tea. The tea-making technology of black tea generally includes four processes: enzyme fixation, rolling, fermentation and drying. According to geographical distribution, black tea is mainly divided into Hunan black tea (Fu tea, Liang Qian tea, brick tea, Sanjian tea, etc. ), Hubei Old Black Tea, Sichuan Tibetan Tea (Border Tea), Anhui Ancient Black Tea (ancha), yunnan black tea (Pu 'er Tea), Guangxi Liubao Tea and Shaanxi Black Tea (Fuzha Tea). Black tea is rich in nutrients, the most important of which are vitamins and minerals, as well as protein, amino acids and sugars. For the residents in northwest China who live on beef, mutton and cheese and lack vegetables and fruits, drinking Hunan black tea for a long time is an important source of essential minerals and vitamins, so it is called the tea of life.

bring down the blood pressure

It has long been reported that tea has the effect of lowering blood pressure. Japan reported that theanine, a unique amino acid in tea, can inhibit the increase of blood pressure by activating dopaminergic neurons. It is also found here that caffeine and catechin in tea can relax the wall of blood vessels, increase the effective diameter of blood vessels and reduce blood pressure by relaxing blood vessels. Lou Fuqing, China, et al. found that tea pigment has obvious effects of anticoagulation, promoting fibrinolysis, preventing platelet adhesion and aggregation, and inhibiting the proliferation of arterial smooth muscle cells. It can also significantly reduce triglyceride and low-density lipoprotein in serum of high-fat animals, increase high-density lipoprotein in serum, significantly inhibit ACE enzyme, and has antihypertensive effect.

Hyperglycemia

Tea polysaccharide complex in black tea is the main component of lowering blood sugar. Tea polysaccharide complex, usually called tea polysaccharide, is a complex and diverse mixture. The content of tea polysaccharide in several kinds of tea was determined. The results showed that the content of tea polysaccharide in black tea was the highest, and its component activity was stronger than other teas. This is because fermented tea forms relatively short sugar chains and peptide chains under the action of glycosidase, protease and hydrolase, and the shorter peptide chains are easier to be absorbed and have stronger biological activity, which may be one of the reasons why fermented tea, especially black tea polysaccharide, has better hypoglycemic effect than other teas.