What are the nutritional values of Pu 'er tea? Six nutritional values for you to choose from? 1. Anti-cancer, anti-cancer
By comparing a large number of people, scientists have proved that the incidence of cancer among tea drinkers is low. Pu 'er tea contains a variety of rich anti-cancer trace elements, and Pu 'er tea has a strong killing effect on cancer cells.
2. Healthy teeth and tooth protection
Pu 'er tea contains a variety of physiological active components, which have the function of sterilization and disinfection and can form antibacterial spots. The best concentration is 1%. Therefore, it can remove oral odor and protect teeth.
3. Protect and nourish the stomach
At a suitable concentration, drinking mild Pu 'er tea will not irritate the stomach. Thick, sweet and mellow Pu 'er tea enters the stomach and forms a film, which adheres to the surface of the stomach and produces a beneficial protective layer for the stomach. Drinking Pu 'er tea for a long time can protect and nourish the stomach. This is the main reason why consumers who advocate drinking Pu 'er tea at home and abroad call Pu 'er tea "beauty tea" and "longevity tea".
4. Anti-aging
Catechins in tea have anti-aging effect. The total catechin content of Yunnan Daye tea is higher than that of other tea varieties, and its anti-aging effect is better than that of other teas. At the same time, during the processing of Pu 'er tea, macromolecular polysaccharides are transformed into a large number of new soluble monosaccharides and oligosaccharides, and vitamin C is multiplied. These substances play an important role in improving the function of human immune system, and have the effects of strengthening the body and prolonging life.
5. Radiation protection
According to the research results of He Guofan of Guangdong Sun Yat-sen University on Pu 'er tea, drinking 2% Pu 'er tea can alleviate the damage caused by cobalt 60 radiation.
6. Beauty
Pu 'er tea can regulate metabolism, promote blood circulation, regulate human body and naturally balance internal functions, so it has beauty effect, and is called "beauty tea" overseas.
Taboo population of Pu 'er tea (1) People with poor renal function or kidney deficiency should not drink more tea. Especially after dinner and before going to bed. Even normal people drink more tea during this period, nocturia will also affect sleep, and some people may even suffer from insomnia. Theophylline itself has a strong diuretic effect. The elderly and the infirm should not drink strong tea at night.
(2) Do not drink tea on an empty stomach in the morning if your stomach is bad, your stomach is weak or you have a cold, so as not to affect your stomach function, hinder the attraction of vitamin B2 and iron, and cause stomach pain; It will also increase the load of kidney function, so eat a little before drinking.
(3) Children under three years old should not drink tea. Tannic acid in tea combines with iron in the stomach and intestines to become insoluble substances, which leads to iron deficiency and anemia in children.
(4) It is not advisable to drink strong tea during taking birth control pills, especially within four hours before and after taking them, because tannic acid in tea will reduce the efficacy and make it difficult to dissolve and absorb drugs.
(5) Women should not drink tea during menstruation, pregnancy and lactation, especially strong tea, because it is easy to form iron deficiency anemia like babies under three years old; If the mother is breast-feeding, strong tea will hinder the secretion of breast milk, so be careful.
(6) Patients with hypertension or heart disease should not drink tea to avoid excitement.
How to choose Pu 'er tea? First, check the packing mark.
The package shall clearly and visibly indicate the product attributes [such as Pu 'er tea (cooked tea) and Pu 'er tea (raw tea)], net content, name and address of the manufacturer, production date, shelf life, storage conditions, quality grade, product standard number, etc.
Second, smell dry incense.
After opening the package, smell the dry tea and check for any peculiar smell.
Whether it is raw tea or cooked tea, the aroma should be natural, floral, aged and cooked. No non-tea smells, such as musty, sour, muddy, earthy, smoky, rusty, etc.
Third, check the shape.
If it is pressed tea, it should be symmetrical, moderately elastic and not delaminated; Sprinkle tea on the noodles without exposing your heart. If it is loose tea, take a sample of about 150g ~ 200g, put it in a tea tray, mix it evenly and smooth it, and then observe its shape.
The shape of tea mainly depends on four aspects: rope, color, broken and clean. Among them, string and color are the key.
Rope: Look at the tightness of the rope. It is best to be tight, heavy and fat; Those who are loose and light are poor.
Color: Look at shade, dryness, lightness, freshness and uniformity. In addition, observing the milligram, milligram has good tenderness.
Crushing: look at the uniformity, whether the number of strips is neat and consistent, and whether there are long and short films mixed. Uniform is the best, and mixed is the worst.
Cleanliness: Look at the number of stalks and slices, and the tenderness of stalks; Whether there are tea inclusions and non-tea inclusions.
How to brew raw Pu 'er tea Most of the tea sets and brewing methods of Kung Fu tea are used to brew Pu 'er tea. If the top, middle and bottom layers of the cake are even and equal, don't sift out the fragments and try to keep the leaves intact. It is best to brew 3-5 grams of dry tea per 100 ml of water, and it is best to accurately measure it with a miniature electronic scale. When brewing raw Pu 'er tea, the water temperature should be above 90-96 degrees. Brew with freshly boiled pure water. When brewing raw Pu 'er tea, you should wake the tea with boiling water once. New tea is bitter, so the brewing time of the first few bubbles is generally tens of seconds shorter. (If the first two bubbles of brick tea need to be stuffy until the tea knot is scattered, you can use the cake tea brewing method. The brewing time of the last few bubbles is delayed according to the change of tea leaves. In 3-5 years, the consumption of raw tea is less than that of new tea, the water temperature is higher, and the water outlet is gradually lengthened.