Pu-erh Tea of Dark Tea

Pu-erh or Pu'er tea is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha, commonly translated as dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea"). The best known variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.

Pu-erh traditionally begins as a raw product known as "rough" Mao Cha and can be sold in this form or pressed into a number of shapes and sold as "raw" Sheng Cha. Both of these forms then undergo the complex process of gradual fermentation and maturation with time. All types of pu-erh can be stored to mature before consumption, which is why it is commonly labeled with year and region of production.

Scientific studies report that consumption of pu-erh tea significantly suppressed the expression of fatty acid synthase (FAS) in the livers of rats; gains in body weight and help to lose weight, levels of triacylglycerol, and total cholesterol were also suppressed. The compositions of chemical components found to have been responsible for these effects (catechins, caffeine, and theanine) varied dramatically between pu-erh, black, oolong, and green teas.

Pu'er tea is widely believed in Chinese cultures to counteract the unpleasant effects of heavy alcohol consumption. In traditional Chinese medicine it is believed to invigorate the spleen and inhibit "dampness." In the stomach, it is believed to reduce heat and help in digestion.

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