The efficacy difference between raw tea and cooked tea

The difference between raw tea and cooked tea mainly lies in the difference in production technology. Raw tea is made by natural fermentation, while cooked tea is made by artificial accumulation, wet dispersion and post-fermentation.

In terms of efficacy, there are some differences between raw tea and cooked tea:

1. Shengpu Tea:

(1) Shengpu tea contains a lot of tea polyphenols, flavonoids, caffeine and other ingredients, which can improve metabolism, promote blood circulation, help digestion and antioxidation.

(2) Tea polyphenols in raw tea can help to reduce blood lipid and blood pressure and prevent cardiovascular and cerebrovascular diseases.

(3) Shengpu tea is helpful for clearing away heat and toxic materials, relieving swelling and pain, and relieving symptoms such as dry mouth and bad breath.

2. Cooked tea:

(1) Tea polyphenols, caffeine and other components in cooked tea are decomposed into simpler substances, which are more easily absorbed by the human body and more gentle to the stomach.

(2) Cooked ordinary tea has more antibacterial effect than raw ordinary tea, and can effectively inhibit the growth of bacteria.

(3) Cooked tea helps to supplement trace elements needed by human body, such as iron and zinc.

Therefore, there is a difference in efficacy between raw tea and cooked tea, and the specific choice of tea can be decided according to personal needs and tastes.