1) Weight-reducing Pu 'er tea contains more saponins and vitamin P than other teas, which has a unique effect on reducing greasy, blood fat and weight. Therefore, in France, West Germany, Italy, Japan, Hongkong, Macau and other countries and regions, Pu 'er tea has the reputation of slimming tea, quick slimming tea, beauty tea, longevity tea, slimming tea and scraping camellia oleifera. According to the clinical experiment of Henri Lundo Hospital in Paris, drinking Pu 'er tea has obvious effect on fat metabolism. Drinking 3 bowls a day can reduce the blood lipid content by 30% within one month. Pu 'er tea can also accelerate the reduction of alcohol content in blood. The experimental results of Dr. Aimiyu Carobbi, director of medical clinical teaching in San Antonio, Mali, also prove that 40% of the patients who drink Yunnan Pu 'er tea have different degrees of weight loss procedures, and the effect is more obvious for patients aged 40 to 50, of which 34% has a good effect on reducing lipid compounds contained in the human body, and 33% has a moderate effect on reducing triglycerides, cholesterol and serum uric acid contained in the human body. In China, the clinical experiment of Kunming Medical College also proved that 55 cases of hyperlipidemia were treated with Yunnan Pu 'er tea, and compared with 365,438+0 cases treated with atropine, the curative effect of Yunnan Pu 'er tea was higher than that of atropine, the cholesterol-lowering effect was similar to that of atropine, and there was no side effect after long-term drinking. 1978, Dr. Emile Carobbi, director of clinical teaching of Antony Department of Medicine in Paris, France, used Pu 'er tea to prove that "Pu 'er tea has a good effect of reducing lipid compounds and cholesterol content. "Among the people tested, 40% have different degrees of weight loss effect, and the effect of anti-lipid compounds is obvious. 30% subjects lowered their cholesterol by drinking Pu 'er tea. After this experiment was published in French newspapers, it not only had a great influence on France, but also spread to some European countries, making Pu 'er tea, which used to be unknown for export, famous in Western Europe. In China, Kunming Medical College also conducted a clinical trial of 55 cases of Pu 'er tea on hyperlipidemia, and compared it with 365,438+0 cases treated with Antoine, a drug with better lipid-lowering effect. The curative effect of Pu 'er tea is higher than that of Antoine. Liang Mingda and Hu Meiying's research also proved that drinking Pu 'er tea for a long time can not only lose weight, but also reduce cholesterol and triglycerides. (2) Anti-cancer: Xishuangbanna, Yunnan, which is rich in Pu 'er, is one of the regions with the lowest incidence of cancer in the world. In 1980s, after studying Pu 'er tea, the Japanese medical community concluded that Pu 'er tea has anticancer effect, which caused a "Pu 'er tea" craze in Japan. Using cell culture and electron microscope, researchers in China found that Pu 'er tea has the strongest effect on killing cancer cells, even the concentration of ordinary people drinking tea is 1%, and the effect is obvious. After 10 years of research, Kunming Institute of Natural Medicine in Yunnan Province found that Yunnan green tea and black tea can kill cancer cells, especially green tea. After comparing the efficacy of many kinds of green tea, it is concluded that Pu 'er tea has a strong killing effect on cancer cells. Tea polyphenols in Pu 'er tea and their oxidation, degradation and complex products are all important anticancer components. Pu 'er tea is also rich in a variety of anticancer vitamins, such as β-carotene, vitamin B 1, B2, C, E and so on. 30 chemical elements in Pu 'er tea were observed by electronic detection, most of which are important trace elements for anticancer. After drinking Pu 'er tea for a long time, cancer cells shrink and turn round in polygon shape, pseudopodia shrinks, loses the ability to attach and swim, and even falls off and floats. Residues also become smaller, rounder and denser, the nucleus contracts, chromatin concentrates or disappears, vacuoles appear in the nucleus and cytoplasm, nucleoli contracts or breaks away, chromosomes contract or concentrate with each other, ribosomes decrease, mitochondria and endosomes expand; RNA synthesis decreased and nuclear division stopped. These changes prove that cancer cells often degenerate and die under the pharmacological action of Pu 'er tea. In addition, Pu 'er tea is also beneficial to the prevention and treatment of coronary heart disease, hepatitis and other diseases. (3) Lowering blood pressure, reducing blood fat and resisting arteriosclerosis According to the latest research by the Institute of Food Science of Taiwan Province University, Pu 'er tea fermented by microorganisms has a good effect of reducing blood fat. Drinking it can cause vasodilation, temporary decrease of blood pressure, slow heart rate, decrease of cerebral blood flow and other physiological effects, so it has good curative effect on the elderly and patients with hypertension and cerebral arteriosclerosis. Sun Luxi, a professor from the Institute of Food Science of Taiwan Province University, was commissioned by the Department of Health to study various kinds of tea, and further discovered the health care effect of Pu 'er tea. Sun Luxi pointed out that Pu 'er tea is a kind of post-fermented tea made of green tea fermented by micro-bacteria, which exudes an ancient aroma and is favored by Cantonese people. It is also a common table tea in Hong Kong-style teahouses. In order to know the effect of Pu 'er tea on reducing blood lipid and preventing arteriosclerosis, she did animal experiments with mice and fed them with 1 0 ml of tea brewed with 10 ml of tea. The results show that it can inhibit the synthesis of bad cholesterol (low-density lipoprotein LDC), avoid arteriosclerosis, reduce cholesterol and triglyceride in plasma, increase fecal excretion, and reduce blood lipid. The results of in vitro and animal experiments show that Pu 'er tea extract has obvious antioxidant activity, scavenging free radicals, reducing the amount of LDL unsaturated fatty acids and increasing the content of LDL tocopherol, thus reducing the oxidation sensitivity of LDL. It is concluded that drinking Pu 'er tea can prevent atherosclerosis and cardiovascular diseases. In addition, the special stacking fermentation process in Pu 'er tea production makes flavonoids exist in the form of flavonoid glycosides, which has the function of vitamin P and is an important substance to prevent human angiosclerosis. (4) Care for the stomach Drinking Pu 'er cooked tea with a proper concentration will not stimulate the stomach, but thick, sweet and mellow tea leaves will form a film after entering the human stomach, which will attach to the surface of the stomach and produce beneficial protection for the stomach. Drinking Pu 'er tea for a long time can protect and nourish the stomach. Pu 'er tea also promotes gastrointestinal peristalsis, which helps to relieve constipation. (5) Anti-aging The drinking Pu 'er tea processed by Yunnan big leaf species has better anti-aging effect than other teas. It was proved that the total amount of tea polyphenols and catechins in Yunnan big leaf Pu 'er tea and the contents of epigallocatechin gallate (EGCG) and epigallocatechin gallate (EGC) in catechins were higher than those in other tea varieties. These are the main anti-aging components in tea. It is worth mentioning that the effect of drinking non-oxidative fermented Pu 'er tea is more obvious, because this kind of tea retains more effective components in tea. Thearubigins (TR), theaflavin (TF), theabrownin (TB), gallic acid, vitamin C, etc. It is an important active ingredient in fermented and cooked tea. During the processing of fermented Pu 'er tea, due to the action of microorganisms, macromolecular polysaccharides were transformed into a large number of new soluble monosaccharides and oligosaccharides, and vitamin C doubled in the middle stage of processing, which played an important role in improving the function of human immune system. These ingredients are also unique in keeping fit and prolonging life of Pu 'er tea. (6) Green tea is cold and black tea is hot, while Pu 'er tea is neither cold nor hot, and it is mild and not easy to get drunk, so it is called "Bao Li Tea". Bubble resistance is also a major feature of Pu 'er tea. Generally, tea can only be soaked for 3-4 times, and Pu 'er tea can be soaked for 10- 15 times. Sometimes, once the tea is made, you can drink it from morning till night. No wonder Mr. You Yude, chairman of the Hong Kong and Kowloon Tea Merchants Association, summed up the reasons why Hong Kong people like to drink Pu 'er tea in five points: strong enough, resistant to impact, mild in nature, healthy and cheap. Comparison of raw and cooked Pu 'er tea: name, characteristics and advantages, suitable drinking time, suitable drinking season, raw Pu 'er tea, tea polyphenols, anticancer, antibacterial and refreshing, suitable for daily drinking and refreshing, suitable for drinking Pu 'er cooked tea in summer, nourishing the body and losing weight, invigorating the stomach, soft and quiet, and suitable for drinking at night. The name suitable for drinking in winter, brewing times, whether to drink tea, gastrointestinal reaction and weight loss effect Pu 'er tea 10- 15 times is not drunk, the tea is warm and healthy, nourishing the stomach, rich in raw tea, ripe tea is mellow and green tea is good, and the tea you drink is cool and easy to scratch your stomach. Generally, oolong tea is light for 6-7 times. After 10 years of research, Yunnan green tea and black tea (raw Pu 'er tea and cooked tea) can kill cancer cells, especially green tea (raw Pu 'er tea). After comparing the efficacy of many kinds of green tea, it is concluded that Pu 'er tea has a strong killing effect on cancer cells. Comparison between Pu 'er tea and green tea II. Pu 'er tea has the functions of collection, preservation and appreciation. Due to the after-ripening effect, the quality of Pu 'er tea stored for a certain period of time will be improved, and its value will also increase. Therefore, Pu 'er tea is called a "drinkable antique". The collection of Pu 'er tea is mainly raw tea and pressed tea. Cooked tea has been fermented by pile fermentation, although the quality will be improved over time, but the taste has not changed much. Raw tea has more collection value and appreciation space. It was a little bitter at first, but in a good storage environment, the smell and quality of tea changed greatly. Compared with loose tea, pressed tea is more suitable for collection: small in size, regular and easy to store. Moreover, the pressed tea is resistant to storage and should not deteriorate, and the environment in which the tea is pressed is better, which is conducive to post-fermentation. We suggest collecting high-grade tea, which is rich and pure, easy to age and release good taste. Tea with good quality, generally preserved for one year, will increase in value by 10-20%. The price of raw tea cakes for ordinary tea drinkers will automatically increase10% every year; The price of cooked tea cakes for ordinary tea drinkers increases by 5% every year. If you are interested in preserving and increasing value, you can buy tea cakes of that year and put them at home. At that time, it will be a great pleasure to give it to your relatives and friends or to taste it yourself. In addition, it should be noted that although Pu 'er tea has the saying that "the older it gets, the more fragrant it gets", it is not indefinite. Tea experts point out that Pu 'er tea has a peak value and a shelf life, and timely preservation can improve its quality, but if the shelf life is too long, the beneficial components in tea will gradually decompose and oxidize. Generally, new raw tea can be stored for about 5-8 years, and the quality can be satisfactory. Cooked tea can be preserved for 2-3 years, and good quality and flavor can be obtained. Of course, the quality of each batch of tea is different, which leads to their optimal storage period is also different. Collectors can find the right age and taste after comparing products.