The weight-reducing and lipid-lowering effects of Pu 'er tea mainly come from two aspects: First, it is formed by the comprehensive action of tea polyphenols, chlorophyll, vitamin C and other effective components (the tea polyphenols content of big tea trees in Yunnan tea-producing areas all reach 30-34%, the total catechins reach 18-24%, and its foam resistance and tea extract reach 46-50%). The second is the comprehensive effect of various beneficial bacteria formed in the fermentation process (the effect of bacteria can reduce the absorption of triglycerides and sugars in the small intestine and improve the decomposition of waist and abdomen fat by enzymes).
Definition of Pu 'er raw tea: People generally call it raw tea, which usually refers to Pu 'er green tea that has not been artificially fermented. In the early stage of raw tea (no obvious fermentation transformation within 1-2 years), the weight loss effect comes from factor one. With the natural fermentation transformation in the storage process (this transformation process comes down quickly in the high humidity environment in the south, and the cake stored naturally for one year will have obvious changes), its weight loss effect gradually begins to be formed by two factors. The artificially fermented Pu 'er cooked tea is to lose weight and fat by the above two factors.
On the whole. After fermentation, Pu 'er tea (whether artificially fermented cooked tea or naturally fermented raw tea) has better weight-loss and lipid-lowering effects than raw tea whose new output has not yet begun to be transformed.