Chinese Made In 1990 Yunnan 250g Raw Puer tea Effective Diet Tea Weightloss Pu Er Tea Brick Hight grade Wild Tea Premium Puerh
Effects of Puer Tea
1.Decrease the blood fat, lose weight,
tea anticancer, decline blood pressure and resist arteriosclerosis.
Dr. Amill Carroby, from a college of Paris, French used Yunnan Pu’er Tuo tea to do clinical
trial and proved that: “Yunnan Pu’er Tea has a good effect to reduce content of lipoid and
cholesterol”. Kunming Medical College of China also observed 55 clinical trials to
use Yunnan Pu’er Tuo tea to cure the high blood fat diseases and compare them with
31 cases used clofibrate which has a good effect to incline fat. The result shows that the
curative effect of Pu’er Tea is higher than clofibrate. Long lasting drinkers of Pu’er Tea
can reduce cholesterol and glycerin fat. So long drinking of Pu’er Tea can have the effect of
curative the obesity. Drinking of Pu’er tea can cause physiological effect in stretching
human being’s blood vessel, descending blood pressure and slowering the rhythm of the heart,
etc. So it has a good curative function to high blood pressure and the brain arteriosclerosis.
Catechin of the tea has the effect of anti-decrepitude. Total amount of catechin content of
Yunnan big leaf species tea is higher than other tea species. The effect of anti-decrepitude
is better than other kinds of tea. At the same time, during the process of Pu’er Tea,
macromolecular polysaccharide transforms into a great deal of new dissoluble monosaccharide
and oligosaccharide. The vitamin C increases doubly, which has an important effect to improve
the human being’s immune system and preserve health, strengthen body and prolong longevity.
How to brew puer tea:
Young raw Puerh:
The ideal liquors should be aromatic with a light but distinct odors of camphor, rich herbal notes like chinese medicine, fragrance floral notes, hints of dried fruits aromas such as preserved plums, and should exhibit only some grassy notes to the likes of fresh sencha.Young raw pu’er may sometimes be quite bitter and astringent, but should also exhibit a pleasant mouthfeel and “sweet” aftertaste.
·Aged raw Puerh:
Aged pu’er should never smell moldy, musty, or strongly fungal, though some pu’er drinkers consider these smells to be unoffensive or even enjoyable. The smell of aged pu’er may vary, with an “aged” but not “stuffy” odor. The taste of aged raw pu’er or ripe pu’ershould be smooth, with slight hints of bitterness, and lack a biting astringency or any off-sour tastes. The element of taste is an important indicator of aged pu’er quality, the texture should be rich and thick and should have very distin
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