01The Healthy Gene of Tea

As one of the world's three major beverages, tea originated in China and is a symbol of the country. Generation after generation, we have cultivated the tradition of Drinking Tea, with grandfathers often affectionately telling their grandchildren, “Come, have some tea; it's good for your health!”

The origins of tea were medicinal in nature — “Shennong tasted hundreds of herbs and encountered seventy-two poisons in a single day, only to be cured by tea.” It was a “gift from heaven,” revered as a divine spirit by ethnic minorities. Throughout history, while the methods of production and consumption have evolved, the perception of tea as a healthy beverage and the sentiment attached to drinking it have remained unchanged.

Modern science has also explored the Health benefits of tea from various angles and fields. The relationship between tea and health remains a hot topic in international tea research.

In “New Advances in the Health effects of tea Functional Components,” Academician Liu Zhonghua and others stated: “In recent years, with the rapid upgrading of modern molecular biology and cell biology research techniques, as well as collaborative innovation among experts in tea science, medicine, pharmacy, and nutrition, researchers have investigated the biological activities and mechanisms of action of the main functional components of tea at the cellular and molecular levels. They have revealed the effects and mechanisms of catechins, theaflavins, theanine, tea polysaccharides, caffeine, and other compounds in delaying aging, regulating sugar and fat metabolism, weight loss, modulating gut microbiota, enhancing immunity, fighting tumors, alleviating depression, reducing inflammation, combating viruses, inhibiting bacteria, and strengthening bones. Additionally, researchers are increasingly focusing on the health value of new tea functional components such as derivatives of catechins (methylated catechins, polymerized catechins, catechin polymers, condensation products of catechins and theanine) and matrine, achieving a series of new breakthroughs.”

These new research findings not only enrich the scientific basis for the health benefits of tea but also provide new theoretical foundations for deep processing and utilization of tea functional components.

02Research on Pu'er Ripened Tea

Pu'er ripened tea is made from Yunnan large-leaf Green Tea as the raw material, processed through microbial fermentation into loose or Compressed tea. As a fermented food, it is a testament to the wisdom of the working people over time. Under the influence of microorganisms, the internal components of the tea undergo significant changes, resulting in a bright red infusion and a smooth, mellow flavor.

In 1973, the artificial post-fermentation process for Pu'er ripened tea was successfully experimented at Menghai Tea Factory. Through persistent efforts and continuous fermentation production, the tea makers at Menghai Tea Factory have summarized experience and upgraded technology, achieving standardized and regulated production of Pu'er ripened tea. This has led to the creation of many popular ripened tea products, such as the benchmark product 7572, and the classic lotus-scented representative “Golden Needle White Lotus”… The taste of Menghai Pu'er ripened tea has been affectionately referred to by tea enthusiasts as the “Menghai flavor.”

The recognition and experience of Pu'er ripened tea's benefits in lowering blood sugar and lipids are widespread, and there are an increasing number of scientific studies using Pu'er ripened tea as a sample.
[1] He Shihua. The Medicinal Functions of Chinese Pu'er Tea and Human Health [J]. Agricultural Archaeology, 2005(2): 323-325.
[2] Li Jie, Ji Juncui, Li Xiuyu, et al. Clinical Observation of the Regulation of Blood Sugar by Pu'er Ripened Tea Tablets [J]. Journal of Yunnan College of Traditional Chinese Medicine, 2009, 32(2): 47-48, 54.
[3] Studies on the bioactivity of aqueous extract of pu-erh tea and its fractions: In vitro antioxidant activity and α-glycosidase inhibitory property, and their effect on postprandial hyperglycemia in diabetic mice, Food and Chemical Toxicology, 2013.
[4] Safety evaluation and antihyperlipidemia effect of aqueous extracts from fermented puerh tea, Royal Society of Chemistry, 2016.
[5] Purification, Physicochemical Characterization, and Bioactivities of Polysaccharides from Pu'er Tea, Journal of Food and Nutrition Research, 2014.
[6] Physicochemical characterization of pu'er tea polysaccharides and their antioxidant and α-glycosidase inhibition, Functional Foods, 2014.
[7] Effects of Theabrownin from Pu-erh Tea on the Metabolism of Serum Lipids in Rats: Mechanism of Action, Journal of Food Science, 2010.
[8] Effect of Pu-erh Tea on Body Fat and Lipid Profiles in Rats with Diet-induced Obesity, Phytotherapy Research, 2011.

03Third-Generation Intelligent Fermentation Technology

While the number of studies using Pu'er ripened tea as a sample is growing, there are still shortcomings, such as: 1) Most efficacy studies focus on animal experiments with extracts, with little analysis of key substance components and their content; 2) There is a lack of systematic and in-depth research on the role of microorganisms during fermentation and their impact on the transformation of effective substances.

Da Ye, relying on its postdoctoral research station, began studying the composition and variation patterns of microorganisms in Pu'er tea fermentation in 2010 and established the Da Ye Group Microbial Research and Development Center in 2013 to explore the mysteries of the “Da Ye 50-year fermentation pool.”

In terms of the composition, genes, and proteomics of fermentation microorganisms, Da Ye has successively collaborated with the Yunnan Institute of Microbiology, the Chinese Military Medical Academy, and Huada Gene Sequencing, among other research institutions.

In the study of the characteristic components and biological activities of fermented tea, Da Ye has maintained long-term cooperation with research institutes such as the Chinese Academy of Medical Sciences' Institute of Medicinal Biotechnology, the School of Pharmacy at Wuhan University, and the Chinese Academy of Sciences' Institute of Botany.

With the deepening of research, Da Ye created “microbial tea-making method” — the third-generation intelligent fermentation technology.

04The Health Value of Microbial Fermented Tea

Compared to other types of tea, microbial fermented tea primarily differs in the participation and role of microorganisms: during the growth process of microorganisms using tea as a substrate, they produce a large amount of enzymes, which promote the transformation of tea components, particularly polyphenols.

Relying on research platforms such as the “Yunnan Pu'er Tea Fermentation Engineering Research Center,” the “Academician Deng Zixin Station,” and the “Tea Nutrition and Health Research Institute,” Da Ye has conducted systematic research on the health activities of derivatives of catechins (methylated catechins, condensation products of catechins and theanine, B-ring transformation products of catechins, and phenolic acid derivatives) produced under the action of beneficial microorganisms.