Pu 'er cooked tea and Pu 'er raw tea have different weight loss principles;
The main active components of cooked tea (also natural fermentation of raw tea) are theanine (TR), theanine (TF), theabrownin (TB), gallic acid, vitamin C and so on. During the processing of fermented Pu 'er tea, due to the action of microorganisms, macromolecular polysaccharides are transformed into a large number of new soluble monosaccharides and oligosaccharides, and vitamin C also increases exponentially during the fermentation process, which plays an important role in improving the function of human immune system.
During the fermentation of Pu 'er tea, flavonoids exist in the form of flavonoid glycosides, which have the function of vitamin P and are important substances to prevent human angiosclerosis.
Fermented Pu 'er tea is rich in beneficial bacteria, which will not irritate the stomach after entering the human body, but it can form an adhesive film on the surface of the stomach, which will be beneficial to the stomach. Regular drinking can nourish and protect the stomach. Untransformed raw tea, like green tea, has a certain stimulating effect on the stomach.
Differentiated from nutrition and efficacy: After the cooked tea is fermented, many new nutrients are produced under the action of enzymes. Therefore, on the basis of ordinary tea, it has more functions, such as reducing blood fat, losing weight, lowering blood pressure, resisting arteriosclerosis, preventing cancer, resisting cancer, nourishing and protecting stomach, strengthening teeth and protecting teeth, diminishing inflammation and sterilization, and resisting aging.