health benefits of pu erh tea

health benefits of pu erh tea - Pu'erh tea is a word of black tea which undergoes a special fermenting process- often for 30 to 40 dates, although sometimes for years or even decades- which sacrifices it a unique flavor and some potential health benefits not present in other forms of tea. Pu'erh is coming from the Yunnan province in China and has been prized for its health benefits for over 2,000 years.


Cardiovascular Disease and Metabolic Syndrome

One of the touted benefits of pu-erh tea is its ability to lower cholesterol. A survey published in the publication "Experimental Gerontology" in 2009 found that rats established pu-erh tea investigated a profound reduced by LDL, or "bad" cholesterol, and an increase in cardioprotective HDL cholesterol. Pu'erh tea has also pictured great benefit for those suffering from metabolic syndrome- groupings of risk factors for cardiovascular disease which include high-pitched blood pressure, low-grade HDL cholesterol, high-pitched fasting blood sugar, high-pitched triglycerides and abdominal obesity. Researchers at Beijing University been observed that pu'erh tea appears to treat metabolic syndrome by improving obesity, beneficially adapting blood lipids, lowering blood sugar and foreclosing oxidation of cholesterol plaque.

Antioxidant Properties

The antioxidant any act of pu'erh are also welcome to make it useful in considering tumors, according to in vitro research published in the" International Journal of Molecular Science" in 2011. Researchers been observed that pu'erh tea restrained tumor swelling through various categories of mechanisms, indicating that it may have the same capabilities in humans. There has been a great deal of studies on the antioxidant the consequences of green tea, but fewer analyzes have been conducted on pu'erh. Research published in the" Journal of Agricultural and Food Chemistry" in 2004, however, showed that pu'erh tea exhibited a similar extent of antioxidant act as green, black and oolong teas.

Preparation

"Cooked" pu'erh- which refers to the tea which has undergone the fermenting process- comes in both brick word and as a loose leaf tea. The brick teas make quite a bit more time to open up and extract into irrigate, and are best built with fully cooking irrigate and a longer immerse experience -- up to 10 hours. Brick teas have a characteristic stale flavor which can be lessened by immersing and cleansing the tea in cool irrigate before distillation. Loose leaf pu'erhs tend to have a more polished flavor arraying from earthy to chocolatey over-tones with a obscurity, rich alcohol. They are best brewed Gong Fu style- which represents" the skillful course" in Chinese- working a gaiwan or other tiny brewing cup. Extract with heated irrigate and leave the irrigate on for three to five minutes- these teas can take multiple extractions each with their own unique flavor.

Precautions

Cheaper pu'erh teas may be harvested from tea weeds which might have higher levels of fluorine- which can be developed further in their own bodies over experience and lead to fluorosis- according to NaturalNews.com. Harmonizing to a study published in" Food and Chemical Toxicology ," pu'erh brick teas had a safe stage of fluorine- below the maximum RDA- compared to other forms of brick tea announced Bianxiao. Pu'erh does contain caffeine, so those who are sensitive should limit dosage to a few beakers per period. Pu'erh tea contains about 37 milligrams of caffeine per 8-ounce performing compared to 86 milligrams in black tea, fixing it a better tea select for people who are limiting their caffeine uptake.
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