Because of the rapid baking method, green tea basically maintains the original three functional nutrients of tea, namely tea polyphenols, theanine and tea polysaccharides. As we all know, tea polyphenols is an excellent natural antioxidant, which can eliminate the damage of "free radicals" to human tissues and organs. Theanine is a natural "sedative".
Once fermented, tea becomes "black tea". Its chemical composition is very different from that of green tea. According to tea researchers at home and abroad, the main substance "tea polyphenols" in green tea will be transformed into "theaflavins" after high temperature fermentation. "Theflavins" is a powerful lipid-lowering substance, which can prevent lipid deposition in blood vessels, thus preventing coronary heart disease or stroke. Therefore, drinking black tea regularly is beneficial to prevent cardiovascular accidents.
Pharmacologically, green tea has more health functions, and at least has the following 10 pharmacological effects: antibacterial and antiviral; Anti-caries and halitosis; Lowering blood fat, lowering blood pressure, resisting cancer, resisting radiation, lowering blood sugar and preventing diabetes.