Why don't you let go? Because Aspergillus flavus and aflatoxin are different, strains and strains have different excretions, but the results will be reflected in tea. So this knowledge can be said in theory, but if it is to be applied in life, it needs the participation of traditional recognition technology to avoid its danger.
With the popularization of modern biochemical knowledge, microbial fermented food has become the mainstream. I don't know what to say, because the fermentation of Pu 'er tea is a "cosmic" process, a natural process and a process of harmony between man and nature. How did it become a scientific process with the important participation of microorganisms? Do we drink and eat mainly microbial waste? Known as "biodegradation", we should know that more than 70% of the finished products of microbial fermented tea today can't be "fermented" like traditional Pu 'er tea, but go bad. Therefore, scientific Pu 'er tea needs 3-5 years, or even longer. Why? Let me ask you a question first. Do we want scientific Pu 'er tea or traditional fermented Pu 'er tea? You can leave a message in the comments section.
Do we need a reasonable explanation about whether drinking Pu 'er tea is suicide or health preservation? Fang has always been an advocate of genetic modification. When talking about Pu 'er tea, there is such a description. There are aflatoxins, fumonisins and vomitus in Pu 'er tea, which are harmful to liver, kidney and stomach and have cancer risk. According to research, what he said is true, but these toxins are also common in fresh vegetables, fruits and fermented foods. Why? Because they will-"float", which is the so-called "secondary pollution". When we understand this truth, many people will understand that eating unclean is not a disease, and they will know why Pu 'er tea is moldy, which can be explained by current science.
Is drinking tea suicide or health preservation? What is the truth? Basically speaking, Pu 'er tea detoxifies, which is recognized by science and tradition, but under certain conditions, tea can also poison people. In addition to mold, tradition also explains the signs of tea poisoning, such as water, a typical story is the story of Wang Meng and tea, which eventually made him sick. So what is the reason?
In scientific research, scientific dosage shows that if you take too much, there is a danger of poisoning. Traditionally, Lu Yu explained that "the timing is not refined, mixed with flowers, and drinking it becomes a disease", while Chaze needs to explain it from the perspective of "ginseng". So who is right? We use practical theory to really analyze.
As far as drinking tea is concerned, we will think that it is the relationship between tea and people, tea has ingredients, people have metabolism and so on. Therefore, the previous article explained that the dosage of tea is a fool, because the relationship between the quality of tea and people is problems such as absorption and detoxification, and an inaccurate word is called "allergy". Sensitivity is related to constitution, and it has an uncertain relationship with dosage. Through the sensitivity test of ordinary people, the dose is obtained, and finally the standard is set. The core is physical fitness, which explains why Europeans and Asians set different doses, but they are not so effective in practical application. For example, some farmers are allergic to pesticides before they are opened, but they can't explain the problem according to the dosage. So, this is back.
Picking tea from time to time, not refined, mixed flowers. This shows that the quality of tea is not necessarily caused by ingredients. The question is, how to understand "from time to time" and "not refined"? Lu Yu's criteria for giving tea are-medicinal, non-toxic and effective. However, medical bias is not the standard of tea, because drinking biased tea often "makes you sick" belongs to the category of poor quality. Why?
You can find Wang Meng's "Water Moth" story and the record of non-toxic tea on the Internet. Sun Simiao, a longevity doctor, told us the truth. Li Shizhen said that tea, often drunk, is yellow and thin. These reasons show that the health and toxicity of tea are the quality problems of finished products. Therefore, drinking Sun Simiao standard tea is beneficial, while drinking Li Shizhen standard tea is toxic. So whether drinking tea is suicide or beneficial, what kind of tea we want, what standards we need and how to do it are clear at a glance, right? I want to know why friends can find it in the previous articles, and scientific data are among them, so I won't discuss it here, because to understand the topic, we need theoretical knowledge and "standard tea", which is equivalent to our own real experimental data, and the experimental data in the laboratory is not accurate. Why not? Can the tested tea still be eaten? Is the tea in our hand accurate? Is this certificate consistent with the tea we drink? Do we need technology to check? Should our life be illusory or real? This is our own choice. In addition, I also wrote a classic explanation and basis for the content in the column "Obviously Drinking Pu 'er" for your reference.
Ok, that's all for today. Do you also want to have quality appraisal technology to obtain safety and quality? Let yourself or your family and friends get safe and healthy food and avoid food insecurity risks? Welcome to leave a message in the comment area and discuss more questions about tea together. I am Renyi Pu 'er tea, a self-media that lets everyone clearly drink tea. Welcome friends to practice here and witness the value of Pu 'er tea together.