The scientific research into the Health benefits of Pu'er Tea, if traced back to the Emil experiment, has been ongoing for over 40 years to this day.
As studies have deepened, the health benefits of Pu'er tea, such as its ability to reduce lipids and aid weight loss, lower blood sugar levels, reduce uric acid, regulate gut microbiota, fight aging, and protect against radiation through antioxidant or metabolic regulatory effects, have been continually revealed and validated. The specific mechanisms by which various alcohols, ketones, phenols, alkaloids, and other chemical components in Pu'er tea work within the human body are also becoming increasingly clear.
Specifically, among the various health benefits of Pu'er tea that have been uncovered, lipid reduction and weight loss have always been a focal point for researchers, with particularly outstanding research outcomes. Since the beginning of the 21st century, scholars have started reviewing the progress in research on Pu'er tea's role in controlling obesity.
From these reviews, we can learn that Pu'er tea possesses multifaceted mechanisms for controlling obesity, not only directly inhibiting the proliferation and differentiation of fat cells or regulating fat metabolism, thereby reducing cholesterol and fatty acids in the blood, but also indirectly through antioxidant, anti-inflammatory, or improving gut microbiota effects [4].
Although it is still inconclusive whether Pu'er tea has a stronger effect on lipid reduction and weight loss compared to other types of tea, the key issue may not be which type of tea is better at lipid reduction and weight loss, but rather, with the increasing affluence of modern life, the prominent problem of obesity will prompt people to pay more attention and compare the potential of various types of tea in addressing obesity.
During the fermentation process of Pu'er tea, due to the involvement of a large number of microorganisms, complex and rich chemical components are produced. This often poses a headache for scientific researchers but also endows Pu'er tea with immeasurable potential. In a paper published in 2022 on the progress in research on the uric acid-lowering components and their mechanisms in Pu'er tea, the authors summarized recent domestic and international studies on the uric acid-lowering active components in Pu'er tea, finding that there are more than ten active components, including tea polyphenols, gallic acid, caffeic acid, quercetin, etc., that can help reduce uric acid under different mechanisms [5].
Components such as catechins, theaflavins, and gallic acid, which are major or characteristic components of Pu'er tea, have received attention from researchers for their effects on organisms, including humans. Catechins, the main component of tea polyphenols in Pu'er tea, account for approximately 80% of the total tea polyphenol content. Studies both domestically and internationally have shown that catechins have pharmacological effects such as scavenging free radicals, fighting aging, protecting against radiation, aiding weight loss, lowering blood lipids, and preventing cancer [6].
Regarding theaflavins, a unique component formed during the fermentation process of Pu'er tea, they also possess functions such as antioxidation, anti-aging, anti-obesity, antitumor, anticancer, regulation of sugar and fat metabolism, and anti-osteoporosis [7].
The interaction between the various chemical components in Pu'er tea and gut microbiota is an important mechanism by which they improve bodily conditions. In a review paper published in 2023 on the progress in research on the role of Pu'er tea in regulating gut microbiota, the authors summarized recent domestic and international studies on the use of Pu'er tea in improving diseases through regulation of gut microbiota. Currently, researchers have used tea polyphenols, gallic acid, tea polysaccharides, theaflavins, and Pu'er tea extracts (a substance extracted from Pu'er tea containing multiple tea components) in treatment experiments for diseases such as obesity, colitis, diabetes, chronic alcohol-induced metabolic disorders, and circadian rhythm disturbances, and found that these components indeed can improve certain symptoms of these diseases through interactions with gut microbiota [8].
Pu'er tea not only brings physical health but also psychological and spiritual joy. Writer Ah Cheng wrote a very interesting essay titled “Homesickness and Proteases.”
In his article, he proposed a “theory” using proteases to explain homesickness: “The elder's advice not to be picky about food affects a child's future, the reason being that you should try to eat a wide variety of foods as early and as much as possible, making your protease formation as complete as possible. Thus, wherever you go, you will be fearless, able to eat anything and digest anything, thereby having half the makings of a happy life.” Although Ah Cheng is not a scientist and may not be aware of the richness of “proteases” in tea, especially Pu'er tea, the Caffeine content in post-fermented Pu'er tea is significantly higher than in raw Pu'er tea, almost the highest among all types of tea. This means drinking Pu'er tea will cause our brains to release more dopamine, bringing more happiness, pleasure, and a sense of well-being. With further research, Pu'er tea also shows great potential in alleviating mental stress, combating depression, and regulating circadian rhythm disorders.
It seems that the homesickness Ah Cheng spoke of could perhaps be resolved with a cup of Pu'er tea, regardless of whether it is considered “foreign food.”
[1] Li Mo. Mechanism of the Effect of Pu'er Tea on Glucose and Lipid Metabolism in Patients with Prediabetes Through Its Action on Gut Microbiota [D]. Jilin University, 2020.
[2] Zhang Tiankan. Ranked First Among Top Ten Scientific Breakthroughs: Can Weight Loss Drugs Truly Eliminate Obesity? [N]. China Science News, 2023-12-20(004).
[3] Huang Suzhen. Searching for the Emil Experiment Report [J]. Pu'er, 2015(08): 29.
[4] Wen Lianghua, Cao Fanrong. Advances in Research on the Role of Pu'er Tea in Controlling Obesity [J]. Guangdong Tea Industry, 2021(05): 2-7.
[5] Yang Rui, Chen Dandan, Deng Xiaocui, et al. Advances in Research on Uric Acid-Lowering Components and Their Mechanisms in Pu'er Tea [J]. Chinese Tea processing, 2022, (01): 29-36.
[6] Deng Hongyan, Mao Jingchun, Mao Jianfu, et al. Advances in Research on Catechins in Pu'er Tea [J]. Journal of Agricultural Sciences, 2024, 14(01): 83-89.
[7] Dai Lifeng, Jiang Jielin, Guan Xingli, et al. Advances in Research on the Physicochemical Properties and Biological Activities of Theaflavins [J]. Food and Machinery, 2023, 39(06): 227-233+240.
[8] Yang Zhi, Jiang Jielin, Guan Xingli, et al. Advances in Research on the Role of Pu'er Tea in Regulating Gut Microbiota [J]. Food and Fermentation Industries, 2023, 49(21): 303-312.
Excerpted from Pu'er Magazine
March Issue 2024
How is a Healthy Cup of Pu'er Tea Defined?
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