"Ripened Puerh" generally refers to the sun-dried Mao tea as raw material through the pile fermentation, artificially shorten the transformation time, so that the taste of raw Puerh from bitter to sweet, pure thick, soup color from golden yellow to chestnut red, brown chestnut, and so on.
Ripened Puerh Tea, or Puerh Ripe Tea, the main active ingredients are the black theophylline (TR), the yellow theophylline (TF), theobromine (TB), gallic acid and vitamin C, etc. The ripened Puerh Tea is also known as Puerh Ripe Tea. Fermented and ripened Pu'er tea, due to the role of microorganisms during processing, the transformation of large molecules of polysaccharides to form a large number of new soluble monosaccharides and oligosaccharides, and fermentation, vitamin C is also doubled, and these substances play an important role in improving the function of the body's immune system. The fermentation process makes the flavonoids contained in Pu-erh tea exist in the form of flavonoid glycosides, which have the effect of vitamin P and are important substances for preventing hardening of the human blood vessels.
Fermented ripe pu-erh tea, which is rich in beneficial bacteria, will not irritate the stomach after entering the human body, and can form an adhesion film on the surface of the stomach, which is beneficial to the protection of the stomach, and regular consumption of pu-erh tea can play a role in nourishing the stomach and protecting the stomach. The raw Pu-erh tea that has not been transformed is the same as the green tea, which has a certain stimulating effect on the stomach.
The effects of ripe Pu'er tea are summarized as follows: lowering fat, lowering blood pressure, and nourishing the stomach, which is more suitable for middle-aged and elderly people.
After the fermentation of Puerh tea (whether artificial fermentation ripe tea or natural fermentation of raw tea) weight loss and lipid lowering effect is better than the new production of raw tea has not yet begun to transform.
Puerh tea in the fermentation process, polyphenols will be oxidized, degradation and polymerization. The polyphenol content of loose Pu-erh tea stored for about 20 years can be reduced to about 9%. In the process of oxidation, degradation and polymerization, the resulting complex and products are the main components of anti-cancer and anti-cancer, such as "group B chemical components". Tea in the anti-aging (i.e., antioxidant, scavenging oxygen free radicals in the body) is the main component of catechin compounds (e.g., the same content of "epigallocatechin gallate (EGCG) oxidation is significantly better than the same content of vitamin E). The four catechins with antioxidant ability in tea, their oxidizing ability (scavenging ability of free radicals in human body) are in the following order: EGCG>EGC>ECG>EC.
Research has confirmed that tea polyphenols, total catechins, and epigallocatechin gallate lipids (EGCG), which are contained in Yunnan large-leafed Pu-erh tea, have a higher oxidizing effect than vitamin E in the same content. (EGCG) and epigallocatechin" are higher than other tea varieties. Therefore, drinking Yunnan large-leafed species of Pu-erh tea processing anti-aging effect is superior to other teas, and not peroxide, fermented Pu-erh tea (new tea) effect is better.