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Ripe Pu'er tea is essentially a tea enzyme
——A New Understanding of the Value of Ripe Puer Tea
Text: Gao Linrui
Zhang Zhengyun
Huang Huawei
2016 "Enzyme" Issue 2
——A New Understanding of the Value of Ripe Puer Tea
Text: Gao Linrui
Zhang Zhengyun
Huang Huawei
2016 "Enzyme" Issue 2
Abstract: Ripe Puer tea is an edible product containing specific biologically active components fermented by Otto microorganisms, which is an edible product essentially an enzyme. The bioactive components mainly composed of "fermented tea polyphenols" make Pu'er ripe tea have the commonness of tea health care, but also have its unique features. It has good effects in reducing fat and losing weight, lowering blood pressure, lowering blood sugar, anti-aging, beautifying the skin, aiding digestion, improving eyesight, relieving alcohol, reducing tobacco poisoning, etc.
Key words: Ripe Puer tea; fermented tea polyphenols; enzyme; health care function
Key words: Ripe Puer tea; fermented tea polyphenols; enzyme; health care function
Introduction to Pu'er Tea
The origin of Pu'er tea
The production of Pu'er tea can be traced back to the Eastern Han Dynasty, and the trade began in the Tang Dynasty. It was famous in the Ming Dynasty and flourished in the Qing Dynasty. In this legendary historical inheritance, Pu'er tea is like the true taste of life, whether it is sour, sweet, bitter, or astringent. It has the most authentic quality, the most vivid story, and the deepest background color.
The word "Pu'er" has been used as a place name. During the Yuan Dynasty, there was a region named "Buribu", which was called "Pu'er" in Chinese, and later called "Pu'er". During the Yongzheng period of the Qing Dynasty, Pu'er Mansion was established to govern Simao, Xishuangbanna and other places. Pu'er Prefecture is a distribution center for salt mines and tea, crowded with cars and horses, and crowded with people. It has gradually become famous all over the world for its developed commerce and trade. Although the term Pu'er tea has the meaning of "Pu'er" produced in this place, the tea is actually mainly produced in Xishuangbanna.
Yunnan tea did not have a fixed name, but because it was associated with Pu'er Prefecture, the name "Pucha" came into being. "Dian Lue" records: "The common tea used by scholars and common people is all pu tea, which is steamed into balls."
Due to its mellow and strong quality, puer tea has gradually become a necessary food for the meat-eating ethnic minorities in Tibet, Xinjiang and other places, and has gradually become famous at home and abroad. It was not until the end of the Ming Dynasty that it was renamed Pu'er tea. Fang Zhongtong's "Little Knowledge of Physics" records: "Pu'er tea is steamed into agglomerates, and it is made in Xifan City." All teas made from large-leaf arbor tea leaves in Yunnan are called Pu'er tea.
Puer tea is a tea product with unique flavor that is made from Yunnan big-leaf sun-dried green tea in a certain area of Yunnan Province and processed through a special process. Historically, Puer tea was made from the fresh leaves of Yunnan big-leaf species, which were processed by killing, rolling, spreading, drying, steaming, and bagging. Its raw material is sun-dried green tea, which is dried at low temperature, spread out for a long time at night, and dried the next day. This traditional raw material production method gives a broad space for the later change and development of Puer tea.
The production of Pu'er tea can be traced back to the Eastern Han Dynasty, and the trade began in the Tang Dynasty. It was famous in the Ming Dynasty and flourished in the Qing Dynasty. In this legendary historical inheritance, Pu'er tea is like the true taste of life, whether it is sour, sweet, bitter, or astringent. It has the most authentic quality, the most vivid story, and the deepest background color.
The word "Pu'er" has been used as a place name. During the Yuan Dynasty, there was a region named "Buribu", which was called "Pu'er" in Chinese, and later called "Pu'er". During the Yongzheng period of the Qing Dynasty, Pu'er Mansion was established to govern Simao, Xishuangbanna and other places. Pu'er Prefecture is a distribution center for salt mines and tea, crowded with cars and horses, and crowded with people. It has gradually become famous all over the world for its developed commerce and trade. Although the term Pu'er tea has the meaning of "Pu'er" produced in this place, the tea is actually mainly produced in Xishuangbanna.
Yunnan tea did not have a fixed name, but because it was associated with Pu'er Prefecture, the name "Pucha" came into being. "Dian Lue" records: "The common tea used by scholars and common people is all pu tea, which is steamed into balls."
Due to its mellow and strong quality, puer tea has gradually become a necessary food for the meat-eating ethnic minorities in Tibet, Xinjiang and other places, and has gradually become famous at home and abroad. It was not until the end of the Ming Dynasty that it was renamed Pu'er tea. Fang Zhongtong's "Little Knowledge of Physics" records: "Pu'er tea is steamed into agglomerates, and it is made in Xifan City." All teas made from large-leaf arbor tea leaves in Yunnan are called Pu'er tea.
Puer tea is a tea product with unique flavor that is made from Yunnan big-leaf sun-dried green tea in a certain area of Yunnan Province and processed through a special process. Historically, Puer tea was made from the fresh leaves of Yunnan big-leaf species, which were processed by killing, rolling, spreading, drying, steaming, and bagging. Its raw material is sun-dried green tea, which is dried at low temperature, spread out for a long time at night, and dried the next day. This traditional raw material production method gives a broad space for the later change and development of Puer tea.
Ripe Pu'er Tea and Its Process Characteristics
The Ripe Pu'er Tea currently circulating in the market mainly refers to artificially piled cooked tea. It is a tea made from Yunnan big-leaf sun-dried green tea as raw material and processed by fermenting. Wodui is the biggest feature of its process. It is a process design of conscious human intervention in fermentation, also known as "artificial fermentation" mode, and it is a major technological progress in the tea industry.
From the rudiments of the "hot steaming" and "Tide Tea" fermentation technology that appeared in the Fan Hejun era to the continuous exploration of fermentation technology in the Tang Qingyang era, after repeated research and development experiments, finally in 1973, the scientific research team of Menghai Tea Factory adopted the "Wood pile method" for the first time. ", achieved success in the rapid fermentation test of Pu'er tea. Since then, a new chapter in the production of Pu'er tea has been opened.
Artificial stacking fermentation technology is a milestone technology in the development of Pu'er tea. The emergence of this technology has completely changed the development process of Pu'er tea and led the consumption demand. And after years of precipitation, a unique "Menghai taste" has been formed. The main features of the process are the natural inoculation of microorganisms, high temperature and multiple rounds of fermentation.
From the rudiments of the "hot steaming" and "Tide Tea" fermentation technology that appeared in the Fan Hejun era to the continuous exploration of fermentation technology in the Tang Qingyang era, after repeated research and development experiments, finally in 1973, the scientific research team of Menghai Tea Factory adopted the "Wood pile method" for the first time. ", achieved success in the rapid fermentation test of Pu'er tea. Since then, a new chapter in the production of Pu'er tea has been opened.
Artificial stacking fermentation technology is a milestone technology in the development of Pu'er tea. The emergence of this technology has completely changed the development process of Pu'er tea and led the consumption demand. And after years of precipitation, a unique "Menghai taste" has been formed. The main features of the process are the natural inoculation of microorganisms, high temperature and multiple rounds of fermentation.
enzyme
Definition and classification of enzymes
Enzymes refer to products containing specific biologically active ingredients that are made from animals, plants, fungi, etc., through microbial fermentation.
According to the product application field, it can be divided into edible enzymes, environmental protection enzymes, daily chemical enzymes, feed enzymes, agricultural enzymes and other enzymes; according to the product form, it can be divided into liquid enzymes, semi-solid enzymes and solid enzymes; according to the production process, it can be divided into purebred enzymes Fermented enzymes, group fermented enzymes and compound fermented enzymes; according to the types of fermentation raw materials, they can be divided into plant enzymes, fungal enzymes, animal enzymes and other enzymes.
The role of enzymes
Enzymes improve the body's self-healing power and promote metabolism in the body. Enzymes can decompose food into small molecules such as amino acids, fatty acids, and glucose, and at the same time excrete unnecessary toxins from the body. These small molecular substances can make the probiotics get sufficient supply, regulate the balance of the flora in the body, and secondly create a good ecological environment for the probiotics.
Enzymes refer to products containing specific biologically active ingredients that are made from animals, plants, fungi, etc., through microbial fermentation.
According to the product application field, it can be divided into edible enzymes, environmental protection enzymes, daily chemical enzymes, feed enzymes, agricultural enzymes and other enzymes; according to the product form, it can be divided into liquid enzymes, semi-solid enzymes and solid enzymes; according to the production process, it can be divided into purebred enzymes Fermented enzymes, group fermented enzymes and compound fermented enzymes; according to the types of fermentation raw materials, they can be divided into plant enzymes, fungal enzymes, animal enzymes and other enzymes.
The role of enzymes
Enzymes improve the body's self-healing power and promote metabolism in the body. Enzymes can decompose food into small molecules such as amino acids, fatty acids, and glucose, and at the same time excrete unnecessary toxins from the body. These small molecular substances can make the probiotics get sufficient supply, regulate the balance of the flora in the body, and secondly create a good ecological environment for the probiotics.
The Essence of Ripe Pu’er Tea—Enzyme Tea
Ripe Pu’er Tea is made from plants (Yunnan big-leaf sun-dried green tea) and fermented by microorganisms in a specific natural environment (stable and unique microbial communities formed by Puer tea fermentation ponds for many years) and contains specific biological activities. Ingredients for edible products. From this point of view, Ripe Pu’er Tea is essentially a plant enzyme tea, and it belongs to the group of naturally fermented edible enzymes. Just like old wine and old vinegar, it can be stored for a long time, and the longer it is aged, the more fragrant it will be.
The research conducted by the Yunnan Puer Tea Fermentation Engineering Research Center confirmed that the tea juice overflows and adheres to the surface of the tea bar due to kneading of the raw material of Puer tea, sun-dried green tea, which facilitates the settlement of environmental microorganisms and provides a material basis for the later aging changes of tea leaves. In the later period, heap fermentation further enriched a large number of microorganisms and formed a unique fermentation flora.
Sun-dried green hair tea is fermented by microorganisms to form Pu-erh ripe tea, which is rich in various biologically active ingredients such as tea ingredients, tea transformation ingredients, and microbial metabolites, so it has higher nutritional and efficacy values. The original cellulase, pectinase and other enzymes in the tea leaves, as well as the protease produced by the microbial metabolism of Ripe Pu’er Tea during the fermentation process, make the food easier to digest and absorb after entering the human body. In addition, a small amount of caffeine in Ripe Pu’er Tea can stimulate the sympathetic nerve and increase the secretion of gastric juice, so it can promote appetite and help digestion; flavanols can also enhance the peristalsis of the digestive tract, thus helping the digestion of food and preventing The occurrence of digestive system diseases.
The research conducted by the Yunnan Puer Tea Fermentation Engineering Research Center confirmed that the tea juice overflows and adheres to the surface of the tea bar due to kneading of the raw material of Puer tea, sun-dried green tea, which facilitates the settlement of environmental microorganisms and provides a material basis for the later aging changes of tea leaves. In the later period, heap fermentation further enriched a large number of microorganisms and formed a unique fermentation flora.
Sun-dried green hair tea is fermented by microorganisms to form Pu-erh ripe tea, which is rich in various biologically active ingredients such as tea ingredients, tea transformation ingredients, and microbial metabolites, so it has higher nutritional and efficacy values. The original cellulase, pectinase and other enzymes in the tea leaves, as well as the protease produced by the microbial metabolism of Ripe Pu’er Tea during the fermentation process, make the food easier to digest and absorb after entering the human body. In addition, a small amount of caffeine in Ripe Pu’er Tea can stimulate the sympathetic nerve and increase the secretion of gastric juice, so it can promote appetite and help digestion; flavanols can also enhance the peristalsis of the digestive tract, thus helping the digestion of food and preventing The occurrence of digestive system diseases.
The efficacy of Ripe Pu’er Tea
As an enzyme, Ripe Pu’er Tea is rich in various bioactive components. The tea polyphenols in sun-dried green hair tea are fermented by microorganisms, and tea polyphenols are methylated, acetylated, oxidized, glycosylated, etc. to form unique polyphenol derivatives. We combine these polyphenol derivatives together with untransformed The polyphenols in tea are collectively referred to as "fermented tea polyphenols".
The polarity of "fermented tea polyphenols" is reduced, the fat solubility is increased, the cell membrane is more easily penetrated, the solubility in gastrointestinal fluid is increased, and the bioavailability can be improved; and the structure type is more abundant, it may have more biological activities, and the effect is better significantly.
The bioactive components mainly composed of "fermented tea polyphenols" make Pu'er ripe tea have the commonness of tea health care, but also have its unique features. It has good effects in reducing fat and losing weight, lowering blood pressure, lowering blood sugar, anti-aging, beautifying the skin, aiding digestion, improving eyesight, relieving alcohol, reducing tobacco poisoning, etc.
The polarity of "fermented tea polyphenols" is reduced, the fat solubility is increased, the cell membrane is more easily penetrated, the solubility in gastrointestinal fluid is increased, and the bioavailability can be improved; and the structure type is more abundant, it may have more biological activities, and the effect is better significantly.
The bioactive components mainly composed of "fermented tea polyphenols" make Pu'er ripe tea have the commonness of tea health care, but also have its unique features. It has good effects in reducing fat and losing weight, lowering blood pressure, lowering blood sugar, anti-aging, beautifying the skin, aiding digestion, improving eyesight, relieving alcohol, reducing tobacco poisoning, etc.
