The large-leaf tea tree in Yunnan is an ancient tea tree growing in the tropical forest of southern Yunnan. It receives long sunshine time, strong sunshine, hot and dry temperature, and is covered by clouds and mists at the same time. The tea tree fully absorbs the energy of the sun and contains rich substances. At present, after scientific research, the analysis of the Pu’er Tea of tea contains more than 600 kinds of substances, which can be summarized into the following categories.
1. Polyphenols
Tea polyphenols are a general term for polyphenolic substances in tea, including flavanols, anthocyanins, flavonols and phenolic acids. Mainly catechin, catechin accounts for 60-80%, which is the main active ingredient of tea pharmacological health care function. The component of tea polyphenols that primarily contributes to the taste is tea tannin, which imparts an astringent flavor.
Tea polyphenol is one of the main components that form the color, aroma, and taste of tea, and also one of the main components with health function in tea. Tea polyphenols and other active substances have detoxification and anti-radiation effects, which can effectively prevent radioactive substances from invading bone marrow.
2. Alkaloids
In addition to tea polyphenols, alkaloids are another important component with many physiological functions in Pu’er tea. There are mainly three kinds of alkaloids in Pu’er tea: caffeine, theophylline and theobromine. The alkaloid content in Pu’er tea also varies with the variety, origin, season and tenderness of raw materials. Generally speaking, the content of raw materials with high tenderness is higher than that of raw materials with old tenderness.
During the processing of Pu’er tea,, caffeine is a relatively stable compound, so the content of caffeine in the products before and after processing does not change much, and the content of caffeine in the finished products of Pu’er tea is mainly related to the content of raw materials. In the finished products of Pu’er tea, the tenderness is high, and the caffeine content in the top grade Pu’er tea is higher.
3. Proteins and Amino Acids
Protein is the most important basic substance in life activities. The composition of life can not be separated from protein, and the fundamental phenomena of life such as reproduction, heredity and movement can not be separated from protein.
Although the content of protein in tea accounts for 15% to 30%, it is less than 2% soluble in water. Based on 10 grams of tea (dry tea) per day, the intake of protein is only 0.2 grams, while the daily demand for protein is 70-90 grams, so drinking tea is very little to supplement protein.
4. Carbohydrates
Carbohydrates, also known as carbohydrates, are the primary products of plant photosynthesis. Most of the components in plants are synthesized by them. They are not only the storage nutrients and skeletons of plants, but also the precursors of other organic substances.
Tea leaves contain about 25-30% carbohydrates, but most of them are insoluble in water. Water-soluble free monosaccharides and disaccharides are soluble in water, only about 0.8-4%. Therefore, tea is a low-calorie beverage, and drinking tea will not cause obesity. In the later aging of raw Pu’er tea, due to the overflow of a large amount of sugar, the tea body looks oily and shiny in appearance.
5. Aromatic Substances
Although aromatic substances are not essential nutrients for human body, everyone likes the aroma of tea. Smelling tea fragrance is a unique spiritual enjoyment. Tea fragrance can make people relaxed and happy. Tea fragrance includes nectar fragrance, camphor fragrance, fungus fragrance, ginseng fragrance, medicinal fragrance, jujube fragrance, etc.
There are many kinds of aromatic substances in tea, hundreds in fresh leaves and more than 500 in finished tea, but the content is very small. Many aromatic substances are beneficial to the human body, some can decompose fat, and some can regulate the nervous system.
6.Tea Pigments
Tea pigments include thearubigins, theaflavins, and theabrownins. The tea polyphenols in Pu’er tea are converted into theaflavins during the pile-fermentation process. With the fermentation process, the theaflavins are gradually reduced and further oxidized into thearubigins, but thearubigins are not the final product and can be further oxidized into theabrownins. The tea pigment of Pu’er tea belongs to natural pigment, which is not only an important component of Pu’er tea quality, but also used in medicine, food and other fields.
Tea pigment is an active substance with more medicinal and health value than tea polyphenols. Modern medical circles believe that the extraction of tea pigments and their practical application in medical treatment are the symbols of the rise of “tea medicine” and the development of national drinks to Chinese medicine. Tea pigment accounts for about 1% of the total dry matter. Studies have shown that tea pigment has the ability to resist cardiovascular and cerebrovascular diseases, can prevent and treat cardiovascular diseases, hyperlipidemia, lipid metabolism disorders, cerebral infarction and other diseases, and can improve microcirculation and hemorheology.