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 effect than the raw tea that has not been transformed in the new factory. Reason: 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 in Yunnan tea-producing areas all reached 30-34%, the total catechin content reached 18-24%, and its foam resistance and tea extract reached 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: When we generally say raw tea, we should all refer to Pu 'er green tea that has not been artificially fermented. In the early stage of raw tea (raw tea has 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. 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.