1. Drink tea to lose weight
Our ancestors discovered long ago that drinking tea can not only help digestion, clear the brain and diuresis, but also remove body fat. In the Ming Dynasty, Gu's Tea Spectrum said: "People who drink real tea can quench their thirst and digestion, reduce phlegm and sleep, promote diuresis and improve their eyesight, benefit their thinking, and relieve boredom. People can't live without tea for a day."
"Tired" here refers to eliminating body fat, that is, lowering blood fat, which is often called "scraping oil".
Everyone has this experience. Eating too much meat and drinking a cup of strong tea will make your stomach feel better.
Among the ethnic minorities in China, such as Mongolians and Uighurs, although they eat more meat, they also drink more tea. So there are not many fat people among them.
In order to lose weight, French obese people often drink Pu 'er tea from Yunnan, China, which is called "scraping camellia oleifera".
Japanese people like to drink oolong tea from Fujian, China. They regard oolong tea as a treasure in tea. Oolong tea is very popular in Japan, because it can prevent fat and lose weight. It tastes good and meets Japanese tastes.
In recent years, a variety of slimming teas have been specially trial-produced in China, which are more popular with obese people after listing. Drinking slimming tea for a long time can reduce blood fat and lose weight.
2. Black tea fungus loses weight
According to the famous Japanese doctor of pathology and the authoritative version of black tea fungus, black tea fungus can clean the stomach, clear the stool, lower blood pressure, lower blood fat and lose weight. The decomposed membranous wax fungus and lactic acid bacteria can fully burn the nutrients in the body and convert them into energy, thus reducing the accumulation of fat in the body.
The method of making "black tea fungus" at home is as follows:
(1) Boil a handful of tea (green tea in summer, black tea in winter, the concentration of tea is slightly stronger than usual) in one liter, add 100g white sugar, soak 1 quarter of an hour, then filter out the tea leaves, cool to about 30℃, and pour into a sterilized large-mouthed glass container.
(2) Take a piece of fungus film and invade it into the tea sugar solution, then use two or three layers of gauze to tightly cover the container (the lid can't be closed), and put the container in a place that is not exposed to direct sunlight. Soak at room temperature in summer 1 week, about 20 days in winter. When a new milky white biofilm similar to jellyfish appears on the liquid surface, the bacterial liquid becomes clear and transparent, and the small bubbles keep rising, and you can smell a clear and fragrant sour taste. At this time, you can drink it by filtering it with gauze.
(3) If the biofilm has not deteriorated, it can be brewed as usual. During continuous brewing, part of the original liquid should be mixed into the newly brewed tea syrup to shorten the fermentation time.
In the preparation process, hands and utensils should be strictly disinfected, and iron and greasy utensils are prohibited. If bacteria are found to be black, they can be picked out in time with sterilized fixtures. If the bacterial block turns green, turns black and wilts, and the bacterial liquid is turbid and gives off a musty smell, it is not drinkable.
The method of making tea with black tea fungus is quantitative, 2~3 times a day, each time 1 cup, and drink after meals. If it is too sour, you can add some sugar or honey, or you can dilute it with cold boiled water and drink it at will instead of tea.