Ripening: refers to the process of "stacking fermentation" of crude tea. Through wet ripening and rapid fermentation by artificial means, it can promote the transformation of tea contents, reduce bitterness, make the taste mellow, shorten its aging stage and prepare for early drinking. It should be noted that some people misunderstand "heap fermentation" and equate "heap fermentation" with "wet storage". In fact, the two are completely different. "Wet storage" refers to speculators aging the finished Pu 'er tea with relatively new years in a very high humidity environment, and using high humidity (or splashing water) to make the tea moldy, thus changing the tea body ... The high quality of Pu 'er tea is not only manifested in the drinking value such as aroma and taste, but also in its valuable efficacy and health care function. & lt& lt Brahma Lu Cong Lu >> (Chai Calyx, A.D. 1925) says: "Pu 'er tea is warm and fragrant, which can cure all diseases. Wrapped in bamboo strips after steaming, the price is equivalent to that of gold. Therefore, Pu 'er tea, as a traditional beverage, can not only quench thirst, promote fluid production and refresh oneself, but also be regarded as a good health product by overseas Chinese and compatriots in Hong Kong and Macao.

The efficacy of Pu 'er tea has been recorded in Compendium of Materia Medica. Traditional Chinese medicine believes that Pu 'er tea has the functions of clearing away heat and relieving summer heat, detoxicating and promoting digestion, removing fat and greasy, promoting diuresis and relaxing bowels, eliminating phlegm and expelling wind, relieving exterior syndrome and relieving cough, promoting fluid production and benefiting qi, and prolonging life. As Pu 'er tea has changed from raw tea to cooked tea, its raw tea has the effects of dispelling pathogenic wind, relieving exterior syndrome and clearing the head, while cooked tea has the effects of reducing qi, promoting diuresis and relaxing bowels. Therefore, Pu 'er has always been regarded as a good medicine for both attack and tonic.

There are nearly 20 researches on the efficacy of tea in modern medicine, namely, warming stomach, reducing weight, reducing blood fat, preventing arteriosclerosis, preventing coronary heart disease, lowering blood pressure, resisting aging, resisting cancer, lowering blood sugar, inhibiting bacteria and diminishing inflammation, reducing smoke poison, reducing heavy metal poison, resisting radiation, preventing dental caries, improving eyesight, helping digestion, resisting poison, preventing constipation and relieving alcoholism. Among them, Pu 'er tea has the functions of warming stomach, losing weight, reducing blood fat, preventing arteriosclerosis, preventing coronary heart disease, lowering blood pressure, resisting aging, resisting cancer and lowering blood sugar.

Many medical experiments have proved that continuous drinking of Pu 'er tea can reduce blood lipid by as much as 30% (depending on the individual, of course). Modol Hospital in creteil gave 20 patients with hyperlipidemia three bowls of Yunnan Tuocha every day. One month later, it was found that the patients' blood lipid almost decreased by 65,438+0/4, while the patients who drank the same amount of other teas had no obvious change in blood lipid [Professor, Beenert Giacoto Henrilundo Hospital, Paris]

Pu 'er tea is closely related to fat metabolism. According to the research data, because of its unique fermentation process, it can improve the function of enzyme to decompose waist and abdomen fat. Aspergillus in Pu 'er tea contains a small amount of lipase, which is effective for lipolysis. Introduction to Chinese tea art-12 page, Japanese Liu Zeyan wrote Zhang Xuenong. Fermenting Pu 'er tea after arrangement can inhibit weight gain and reduce cholesterol and triglyceride in blood. Health-1985 65438+ February Japanese magazine