Pu 'er tea is divided into raw tea and cooked tea. The first is the effect of raw Pu 'er tea (raw Pu 'er tea). The first advantage is that raw Pu 'er tea has a good refreshing effect, especially raw Pu 'er tea with a relatively new production year. If it is to remind the brain to work, then it is recommended to choose raw Pu 'er tea. The good refreshing effect of Shengpu lies in the fermentation of Shengpu. Because the fermentation degree of Shengpu is not high, and there are many exciting substances, such as caffeine, it has a good refreshing effect. Moreover, caffeine and other substances decrease with the fermentation process, so the newer the raw materials, the lower the degree of fermentation, and the better the refreshing effect of this tea. It is suggested that the picking year should be the raw materials in the last three years. But although Shengpu has a refreshing effect, don't drink too much, especially on an empty stomach.

The second beneficial place is to relieve boredom. Because relieving boredom is mainly caused by phenols in tea, and the phenols gradually decrease with the increase of tea fermentation degree, the tea with low fermentation degree has obvious relieving boredom effect, while the tea with low fermentation degree has a better relieving boredom effect. His reason is that among the six teas, green tea and white tea with low fermentation degree have the effect of relieving boredom. Except Pu 'er tea, the fermentation degree of other major teas is also different. The lowest degree of fermentation is green tea, followed by white tea, yellow tea, oolong tea, black tea and black tea. Shengpu is close to the tea quality of green tea, and cooked tea belongs to post-fermented black tea.

What is the function of ripe Pu? The first beneficial effect is that it can reduce blood fat and blood sugar. According to some special studies and papers, the effects of ripe Pu 'er on lowering blood fat and blood sugar have been demonstrated and studied. These studies indicate that peroxisome proliferator-activated receptor (PPAR) in human body plays an important role in the metabolism and storage of sugar and fat in our body, and activating PPAR has potential hypolipidemic effect. At the same time, research shows that Pu 'er tea (cooked tea). The study of Pu Shu extract showed that it had inhibitory effect on α-amylase, and the activity of amylase was positively correlated with the increase of blood sugar. Pu Shu extract can inhibit the differentiation of human preadipocytes, and the speed of fat differentiation is positively correlated with the degree of fat accumulation. From the conclusion of these research papers, it shows that Pu 'er tea (Pu Shu) does have the function of lowering blood fat and blood sugar.

The second advantage of cooked pu is that it can nourish the stomach. In fact, from a personal point of view, this is just that the cooked pu has less stimulation to the human stomach after fermentation and transformation. Compared with raw pu, it is only less irritating to the stomach, so everyone should choose to drink raw pu or cooked pu according to the actual situation of their stomach. The drinking habit of most northerners is to drink raw tea in summer and cooked tea in winter. It is also reasonable to explain the reasons from the perspective of TCM health preservation. Therefore, it is beneficial to choose tea according to the season, raw tea in summer and cooked tea in winter.