Can people with high blood sugar drink tea? Don't let your ignorance affect your body's health.

It is well known that people should avoid certain foods when they are sick. If you have a cold, don't eat spicy food and don't drink cold water. If you have high blood pressure, don't smoke and don't drink alcohol. If you have diabetes, don't eat too much sugar. Diabetes is an endocrine system disease and there are many prohibited foods for diabetic patients.

When it comes to diabetes, I'm sure many tea friends of Pu'er have a question

Can people with high blood sugar drink tea?

Actually, the main components of our tea are polyphenols and polysaccharides, but when it comes to polysaccharides, most people will think that it's related to sugar because it has a word "sugar" in it. They believe it would affect diabetes since people with diabetes need to cut down on sugar, so they assume drinking tea would raise blood sugar levels.

Actually, it is quite the opposite: tea polysaccharide has a certain help to control sugar levels, antioxidants, and lipid control. And the oxidation of tea increases, so the effect of controlling sugar also becomes better. Tea Polysaccharide is an acidic protein with glycoprotein, combined with many minerals, called tea polysaccharide compounds, simply known as tea polysaccharides or tea multiple sugars (Tea Polysaccharide). The protein part is mainly composed of about 20 common amino acids, such as mouse sugar, arabic sugar, wood sugar, lactose, mannose, glucose, and nucleosides.

If drinking tea can control sugar levels, does that mean drinking tea can lower blood sugar?

I think everyone is also very concerned about this issue. I understand that people are worried because they want to protect their own bodies, but here's a note: drinking Pu-erh tea can reduce sugar content but it doesn't mean you can lower your blood sugar levels because reducing sugar content only has a very tiny effect on lowering blood sugar levels. It is almost impossible to achieve the effect of lowering blood sugar by drinking tea and there are many online articles saying that drinking tea can lower blood sugar, but most of them don't have any basis in reality. However, it is certain that drinking tea won't raise your blood sugar levels. People with diabetes can drink tea safely.

But you have to pay attention to a few points when drinking tea.

First: Drinking tea must be in moderation. Don't drink strong tea.

There are many elderly people who have the habit of drinking strong tea. However, the amount of tannins, astringent and caffeine in strong tea is very high. Regularly drinking strong tea can affect blood sugar stability and lead to insomnia. It will also take away most of the vitamin B1 from the body. Drinking too much strong tea may also easily cause stomach discomfort, leading to loss of appetite.

Second: Don't take medicine with tea.

Some diabetic patients are old tea drinkers and take medicine with tea, the ions in the tea water will react with the components of the drug and reduce its effectiveness.

People with diabetes want to lower their blood sugar, and they should follow the doctor's orders and take medication properly. It is best to take it with warm water. Some people with diabetes may be used to drinking tea, but you must avoid taking medicine with tea because there are many ionic components in tea that can react with the components of the drug and reduce its effectiveness. This phenomenon not only occurs with tea but also with milk and other drinks, which requires special attention.

Still, the same words, tea can't replace medicine's effects. Drinking it won't raise your blood sugar level, but also won't have the effect of lowering your blood sugar level. If you have diabetes, please listen to the doctor's advice and take medication on time, which is the most important thing.

A must-try tea for those who like tea —— Old Classed Tea

When mentioning tea, Pu-erh tea also has a unique status in the circle of tea lovers. Unlike the sweet and fragrant red tea or fresh green tea, many tea friends who have drunk ancient tree Pu-erh tea say that this taste is "not describable." For those who haven't tried it, it's more like something in a smoky world outside, with an air of mystery.

But for the old tea enthusiasts, it's only the rich sweetness of Pu'er that is truly alluring. Especially the Menghai ancient tree tea stored for a longer time, its aroma becomes more complex and stored value increases.

Menghai Flavor is one of the typical representatives in Pu-erh tea. When mentioning Menghai tea, whether you are just starting to learn about Pu-erh tea or a seasoned tea enthusiast, you must have heard about "Lao Ban Zhang", a mountain called the king of Pu-erh tea.

It is a shining business card for Pu-erh tea, and acknowledged as the "Tea King" in the Pu-erh tea world.

Why is Lao Ban Zhang considered Pu-erh tea king?

1, Tastes good, very strong tea flavor

Mention of old Pu-erh's flavor is believed by those who have tasted it to be unbeatable, unforgettable. The aroma is extremely high and long lasting, sweet aftertaste, a sense of body clarity, domineering tea flavor, majestic demeanor. This is the evaluation from tea guests after drinking old Pu-erh.

Compared to Yiwu and Lincang's softness, Qilan's fierce style is more imposing. It seems like the character of a king, while Yiwu and Lincang are more suited as queens. Therefore, among Pu-erh tea enthusiasts there is an old saying: "Qilian is king, Yiwu is queen." Many also compare Qilan to Maocha, the pu-erh with a strong taste in this tea.

Ancient history and profound foundation

To become the king of Pu'er tea's mountain top, you must have ancient tree tea. The old Bānzhāng is a typical example of Yunnan Da Ye species, said to be planted by the ancestors of Bulang people over 4,500 years ago. Later because Han people migrated there, Bulang people gave this area to Han people and reserved the ancient trees together for them; the old Bānzhāng tea trees are scattered in the dense forest, after a hundred years' vicissitudes of life, making rich flavor, strong and mellow, long-lasting Pu'er tea.

Three, strong and capable in all aspects.

To be the king of Pu-erh tea, you not only need to have outstanding merits, but also excellent in all aspects. Lao Ban Zhang aroma is unique with a distinct lan-xiang fragrance that attracts people, rich and thick, long and lingering aftertaste, deep throat resonance, and excellent on every aspect.

Many people will compare other mountains with Mr. Zhang to be compared with Mr. Zhang as a glory, but only if one surpasses all others in all aspects can he become king.

The road to becoming the "tea king" of Pu'er is not replicable, and it's a result of favorable time, location, man-made factors. Favorable time refers to the fact that tea development has met its opportunity. Location is an important factor as Puer Tea is grown in a good location with unique soil environment, resulting in a distinct taste.

Even though the old chapter is good, the old chapter's water is also very deep. There's a saying within the circle: "Chapters don't leave the village, Iceland won't climb trees." You can imagine how hot the old chapters are.

On the market, there are many old trees that cost a few dollars, tens of dollars, and hundreds of dollars. These are called "ancient tree tea", but to insiders, these are just laughed off. The price of old tree tea is unlikely to be less than 10,000 yuan.

There are many beginners who have already stepped on a lot of pit after drinking tea, and what they bought is often not the old tree tea of Lao Ban Zhang. In fact, it's really hard to get the true Lao Ban Zhang old tree tea, and you can't just pay for it to buy the real one, there are many fake ones mixed on the market. It depends on the channel, mainly finding the right person and choosing the right channel to experience the real Lao Ban Zhang.

Old Master Gao 2022 spring tea I also made a few teas, respectively, Old Master Gao 23#, 64#

The old master's chapter, which we have been doing for many years, has very high requirements for the techniques of picking trees and making tea, to ensure the quality and taste of the tea.

Fresh leaves are thick and strong, tea sprouts are plump and many tea hairs, very few teas in other regions have such a thick stem.

Loose and long, strong in the body and heavy in bone, silver thread pattern covered with silver whiskers, a rich dark sheen that is full of vitality.

The aroma of tea soup is unforgettable, fierce and heavy, majestic and full of mountain flavor. The sensation is strong but harmonious, the sweetness that comes back to the mouth is quick and lasting, with a very high tolerance for brewing, even at the last drop it's an attractive sweet freshness.

The contrast between rich and sweet is a one-second change, lingering for a minute or two with mouthfuls like the sound of a fountain at the bottom of the tongue, constantly nourishing, filled with the fragrance of ancient trees from the cup.

The fresh leaves are thick and plump, with visible excellent qualities, and have a high tolerance for soaking.