Reasons for Purity of Tea Raw Materials in Mauritius

On the basis of the traditional British black tea making technology, China hot tea making technology was adopted. After 26 processes of fine processing and more than one year of deep fermentation, the tea was changed from "raw" to "cooked". Cooked black tea tastes mellow, smooth and sweet, which changes the bitter taste of traditional black tea and is easier to preserve than raw black tea.

Due to the purity of raw materials and special tea-making technology, the content of tea polyphenols in cooked black tea is as high as 32.5%, and the content of caffeine is as low as 0.0 17%. Long-term drinking is beneficial to relieve physical fatigue and improve sleep.

Matters needing attention in drinking tea

Although tea contains a variety of vitamins and amino acids, drinking tea can relieve boredom, enhance nerve excitement and promote digestion and diuresis, but not the more you drink, the better, and not everyone is suitable for drinking tea.

Generally speaking, 65438+ 0-2 times a day, 2-3 grams each time, is more appropriate. It is not suitable for patients with neurasthenia, insomnia, hyperthyroidism, tuberculosis, heart disease, gastropathy and intestinal ulcer, nor for lactation period, pregnant women and infants.