1, chrysanthemum tea. People who eat and drink during the Mid-Autumn Festival should also clean up their stomachs. Chrysanthemum tea can clear away heat and fire, and it is mild in nature and suitable for all ages. Let chrysanthemum be skillfully matched with other teas, which can not only recuperate the body after the festival, but also drink new ideas. Adding hawthorn and honeysuckle to chrysanthemum for drinking can remove blood stasis, reduce blood fat, cool down blood pressure and lose weight. It is suitable for patients with obesity, hyperlipidemia and hypertension. In the dry Mid-Autumn Festival, many people like to drink herbal tea, and chrysanthemum tea is the first choice for many people. Drinking chrysanthemum tea in autumn can not only moisten dryness and clear heat, but also get rid of germs in the body and enhance immunity. Chrysanthemum tea has a good eye protection effect. It can moisten and clear heat when drunk in dry autumn, especially suitable for white-collar workers who often work in front of computers. Moreover, chrysanthemum can also reduce blood fat and blood sugar, and patients with hypertension are also suitable for conditioning their bodies with chrysanthemum medicated diet. Many people like to add rock sugar when drinking chrysanthemum tea. In fact, drinking chrysanthemum tea in autumn without adding rock sugar is the correct way. When brewing chrysanthemum tea, it is best to use a transparent glass. It is ok to add a proper amount of rock sugar or honey to adjust the taste, but for diabetics or hyperglycemia patients, try not to add it. In addition, people with weak spleen and stomach had better not add sugar. Too sweet tea can easily lead to sour mouth, increased saliva and discomfort. Hawthorn chrysanthemum tea is helpful for reducing fat and lowering blood pressure, and obese or hypertensive patients can drink more. Honeysuckle chrysanthemum tea helps to prevent wind-heat colds and sore throat. Lycium barbarum chrysanthemum tea can clear the liver and improve eyesight, which is suitable for students and white-collar workers who study late.

2. Drink green tea. Affected by dry air, many people will have symptoms of dry skin, nose and throat in autumn. At this time, it is best to choose green tea for drinking tea, because green tea is rich in substances and not cold or dry. General green tea includes chrysanthemum tea, Tieguanyin tea and arhat tea. Drinking green tea in autumn can not only moisturize the skin and benefit the lungs, promote fluid production and moisten the throat, but also alleviate the physiological phenomenon of human dryness, which is very beneficial to autumn health care. The closer the water for soaking green tea is to 100℃, the better. Higher temperature can disperse the tea leaves as much as possible and soak out the nutrients in the tea leaves. Generally speaking, it is advisable for a person to drink 3 to 5 grams of tea every day. Too much theophylline will lead to too much nerve stimulation, which is not good for cardiovascular system. Good tea can be brewed about 7 times, and ordinary tea can be brewed 3 ~ 5 times. Of course, drinking tea is also related to personal habits. Generally speaking, it's better to drink three to five cups a day, but as long as it's not strong tea, there's nothing uncomfortable after drinking it, and it's okay to drink a few more cups.

3. Pu 'er. You can eat moon cakes every three hours after the Mid-Autumn Festival dinner. Drinking some tea can relieve greasy, and Pu 'er tea is a good choice, which can effectively reduce blood fat and help digestion. Pu 'er is divided into raw pu and cooked pu. Raw Pu is lighter in color and cooked Pu is darker in color. After soaking, the color of raw Pu is lighter, while the color of cooked Pu is richer. If you put the cooked Pu in a glass and look at it carefully in the sun, the color of the cooked Pu is as mellow as a glass of red wine. Pu 'er tea has the effects of clearing intestine, reducing blood fat and refreshing. People with bad stomach had better choose Pu 'er cooked tea, which has the effects of nourishing stomach, caring skin and losing weight, and is suitable for all kinds of people. A family brews about 5 grams, which is enough for drinking. Generally, Pu 'er should be soaked once or twice before the third soaking. The first infusion or two can wash away bitter taste and accumulate precipitated impurities. In addition, the quality of tea is very important. It needs to be brewed with mineral water or mountain spring water, and temperature control is also the key. When cooked, it is generally soaked above 100℃, and when it is raw, it is about 80℃.