Black tea has obvious dynamic and protective effects on digestive tract, and is suitable for people with weak gastrointestinal function or digestive tract injury.
Green tea is made without fermentation, so it retains more natural substances of fresh leaves and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids and vitamins. These natural nutrients in green tea have special effects of anti-aging, anti-cancer, sterilization and anti-inflammation, which are beyond the reach of other teas. It is helpful to control blood lipid and reduce fat absorption, which is more suitable for people with large appetite and strong digestive function.
Pu 'er tea is warm, which warms the stomach without hurting the stomach, especially for cooked tea. The post-fermentation of Pu 'er tea is a series of complex changes in enzymatic oxidation and microbial activity. People with strong liver fire are easily excited or impulsive, easily agitated and irritable, and are suitable for drinking to reduce fire.
Pu 'er tea and black tea are not suitable for people with hyperacidity, and the caffeine content is relatively high, which is not conducive to controlling the reflux of gastric acid to esophagus.