The fermentation of Pu-Erh tea demands a perfect mix of water, moisture, and air. This provides the conditions for the development of microbes and the necessary fermentation.
The fermentation process produces a substance called theaflavin often called the soft-gold of tea.
Clinical experiments show that theaflavin reduces blood fat and cardiovascular disease among other benefits.
In animal experiments, the mice fed theaflavin had their blood fat reduced by 30% compared to the control group’s 10% blood fat reduction.
Due to the process of producing Pu-Erh, the tea may be stored as long as a century without losing its flavor or health enhancing benefits.
The 110-days of fermentation for Pu-Erh is important to achieve the best flavor and enhanced, health benefits. The time must not be shortened. The temperature and humidity must also be stable and many warehouses are built partially underground to achieve this.
Pu-Erh got its name because it was first sold in a town by the same name.
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