Fu Tea is a natural free-radical scavenger, with notable effects in antioxidation, delaying aging, and preventing cardiovascular diseases. As the public brand “Xianyang Fu Tea” gains increasing recognition, the Health benefits of Fu Tea products are becoming more important to consumers. Recently, we have been sharing parts of the book “Talking about Fu Tea,” written by Liu Xiang, Vice President of the Shaanxi Tea Circulation Association and member of the association's expert committee. The book was published by World Books Publishing and was selected as one of the top ten tea books by the Tea Industry Media Alliance. This sharing aims to help consumers gain a more comprehensive understanding of Fu Tea.

“Three Highs” Individuals Suitability for Fu Tea

The polysaccharides from the golden flower fungus stimulate the secretion of salivary acid and enhance its half-life, thereby improving the immune system's ability to identify and promptly clear free radicals. This results in reduced blood viscosity and improved function of the microcirculatory system, leading to lowered blood pressure.

In Fu Tea, the primary metabolites of the golden flower fungus, such as amino acids and phenolic derivatives, form active substances similar to Theanine, which can also help inhibit blood pressure.

Phenolic acids, flavonoids, ferulic acid, quercetin, pigments from the golden flower fungus, and theaflavins found in tea leaves can reduce excessive inflammatory reactions in blood vessels. They allow the blood vessel walls to relax appropriately and have the ability to clear atheromatous substances from the vessel walls. This increases the effective diameter of the blood vessels, referred to as the “scavengers” of the cardiovascular system, thus ensuring smooth blood flow and controlled blood pressure.

Research has shown that after injecting mice with tea polysaccharides, their blood Sugar levels decreased by 70% within seven hours. The phenolic compounds and their oxidation products in Fu Tea promote the excretion of lipids, thus lowering cholesterol levels in the blood. This reduces the accumulation of fat on the walls of arteries, decreasing the incidence of atherosclerosis, and activates protein kinases to accelerate the breakdown of fats, reducing body fat content.

In the first issue of “Physiological and Biochemical Tea Science and Technology” in 2005, the Dean of the College of Food Science and Technology at Hunan Agricultural University reported a study involving 50 patients with high lipid levels (all male, aged 60-70). Before Drinking Tea, they underwent tests for high-density lipoprotein, cholesterol, triglycerides, and lipid peroxides. Without changing their diet, each patient drank 12 grams of Fu brick tea daily. After one month, all 50 patients showed a decrease in their blood biochemical indicators, indicating that Fu brick tea has a significant effect in lowering blood lipid levels.

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