What kind of tea can I drink to lose weight?

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Pu 'er tea has a better weight loss effect than raw tea-raw tea and cooked tea are drunk alternately. Only drink Pu 'er cooked tea for the first two months, and continue to drink when you are hungry. Make a cup every morning and start drinking, stop half an hour before lunch and continue half an hour after dinner. Drink raw tea after feeling dry mouth, and alternate raw tea and cooked tea according to the degree of dry mouth. Three meals can be eaten normally.

Pu 'er raw tea is rich in tea polyphenols, cool and refreshing, and has the effects of clearing away heat and toxic materials, quenching thirst and promoting fluid production, and relaxing bowels. Cooked tea produces new nutrients after fermentation, so it has more functions, such as reducing blood fat, losing weight, lowering blood pressure, resisting arteriosclerosis, preventing cancer, protecting stomach, strengthening teeth and protecting teeth, diminishing inflammation and sterilizing.

The amount of tea can be determined according to the size of the pot and personal taste. Those who like strong tea can throw more. Two people use a small pot, usually 5 to 7 grams of tea and 150 ml of water, and the ratio of tea to water is 1 50 to 1 30. If the "Kung Fu" soaking method is adopted, the amount of tea can be appropriately increased, and the concentration of tea soup can be adjusted by controlling the brewing rhythm. As far as the nature of tea is concerned, the amount of tea is also changing. For example, cooked tea and aged tea can be appropriately increased, while raw tea and new tea can be appropriately reduced. Don't stay the same.

The mastery of water temperature plays an important role in the display of tea properties. High temperature is beneficial to the dispersion of aroma and the rapid leaching of tea aroma. However, high temperature is also easy to rush out bitter taste and burn some high-grade tea. Determining the water temperature is definitely different for tea. For example, brick tea, compact tea and aged tea with coarse raw materials are suitable for boiling water brewing; The tender high-grade bud tea (such as the newer Palace Pu 'er) and high-grade green cake are suitable for proper cooling and brewing. Don't burn delicate tea leaves into "vegetable tea" at high temperature. Most parts of Yunnan belong to plateau, and the temperature of boiling water is lower than that of coastal and plain areas. For example, the boiling water temperature in Kunming is around 94℃, which is suitable for brewing most cooked tea directly. For green tea, except some high-grade teas, most of them can also be brewed directly with boiling water. When brewing some high-grade fresh green tea, in addition to direct cooling, the water temperature can be lowered without adding a pot cover or boiling water to avoid "water suffocation" caused by boiling tea.

The mastery of brewing time is to fully and accurately show the aroma and taste of tea. As mentioned above, due to the particularity of Yunnan Pu 'er tea production technology and raw material selection, the brewing method and time are determined. The brewing time of old tea and coarse tea is long, while the brewing time of new tea and delicate tea is short; The brewing time of hand-shaking tea is long, while that of machine-shaking tea is short; The brewing time of pressed tea is long, and the brewing time of loose tea is short. The specific mastery should be decided according to the characteristics of tea. For some new tea with bitter taste, it is necessary to control the amount of tea, shorten the brewing time and improve the taste.