Tea can be classified into many types according to the degree of fermentation, and the content of bioactive components varies among different teas. People with diabetes can choose the right tea based on their personal needs and physical condition.
Green teaAn unfermented tea that retains most natural substances from fresh leaves. Its main component is catechins (a type of tea polyphenol), which can inhibit intestinal glucose absorption, acting like a “speed bump” for blood glucose. It is especially suitable for those with large blood glucose fluctuations. However, the high content of polyphenols and enzymes may irritate the stomach. People with weak gastrointestinal function should drink less or avoid drinking green tea on an empty stomach.
Black teaA fully fermented tea rich in theaflavins, which can lower postprandial blood glucose and help regulate blood lipids. It is warming and comfortable in winter, and well-tolerated by people with weak digestion. Its antioxidant effect is slightly weaker than that of green tea.
Oolong teaA partially fermented tea that not only assists in glycemic control but also promotes fat metabolism. In addition, oolong tea can help improve uric acid metabolism.
Pu-erh teaA post-fermented dark tea. It contains caffeine and other compounds that aid digestion, and its rich dietary fiber promotes intestinal peristalsis. A cup after meals helps relieve greasiness and support digestion.However, no matter how beneficial tea is, it cannot replace medication. Proper tea drinking is only a helpful partner on the journey of glycemic control.