The deep autumn season is slowly approaching. Autumn is not only a time for gaining “autumn weight,” but the body can also experience various symptoms of autumn deficiency and lung dryness. During this period, it is appropriate to follow seasonal practices for health preservation and tonification.
For Tea enthusiasts, changes in seasons mean that there are differences in tea selection. Ripe Pu'er tea, as a refreshing and soothing beverage, is suitable for consumption during the autumn months.
What are the benefits of drinking ripe Pu'er in autumn?
Digestive Aid, Reduces Greasiness
The fermentation process of ripe Pu'er tea forms various beneficial bacterial groups. These bacteria can reduce the absorption of triglycerides and sugars by the small intestine, promote the enzymatic breakdown of abdominal fat, and improve the intestinal microbial environment, having a smoothing effect on the stomach and intestines.
Warms the Stomach, Nourishes Qi
Fermented ripe Pu'er tea rich in beneficial bacteria does not irritate the stomach when ingested. Instead, it forms a protective film on the surface of the stomach, providing protection for those with poor stomach health. Ripe tea has a warm nature and sweet taste, which can gather internal yang energy, generating warmth to soothe the stomach. It also enhances the body's ability to adapt to cold climates.
Boosts Immunity
Ripe Pu'er tea contains theaflavins, thearubigins, theabrownins (TB), and Vitamin C, all of which play important roles in enhancing the function of the human immune system. They can effectively prevent colds.
Aids in Lowering “Three Highs”
During the consumption of ripe Pu'er tea, people have gradually discovered its beneficial effects on cardiovascular health. This is mainly due to the polyphenols present, which help the body eliminate oxidative free radicals and enhance blood circulation. Additionally, ripe Pu'er tea contains substances that are beneficial for softening blood vessels; the unobstructed flow of blood is crucial for lowering cholesterol and blood pressure.
The Tannic acid in ripe Pu'er tea significantly decreases after pile-fermentation, while water-soluble extracts and tea polysaccharides increase, these are effective components for lowering the “three highs.”
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