Pu'er Tea is a natural free-radical scavenger, and it has significant effects in antioxidation, delaying aging, and preventing cardiovascular diseases. As the public brand “Xianyang Pu'er Tea” gains increasing recognition, the Health benefits of Pu'er tea products are becoming more important to consumers. Recently, we have been sharing parts of “Speaking of Pu'er Tea,” written by Liu Xiang, Vice President of the Shaanxi Tea Circulation Association and member of the Association's Expert Committee. The book was published by World Books Publishing and selected as one of the top ten tea books by the Tea Industry Media Alliance. We aim to help consumers gain a more comprehensive understanding of Pu'er tea.

Why Drinking Pu'er Tea Can Nourish the Stomach

As the saying goes, food is the first priority for the people, and having a good body starts with nurturing a healthy stomach. Many people seek out various remedies and theories on how to nourish and protect their stomachs, but they still suffer from recurring gastric problems.

Pu'er tea has a certain role in nourishing and protecting the stomach. Pu'er tea is a fully Fermented tea that primarily ferments with the Jin Hua fungus. In addition to the common nutritional and health components found in other teas, Pu'er tea also contains fungal polysaccharides, phenolic acids, flavonoids, ferulic acid, organic antibiotics, and growth hormones.

Fungal polysaccharides are proteins with diverse biological activities that, together with cell growth hormones, can repair damaged stomach mucosa. The combined effect of phenolic acids, flavonoids, ferulic acid, and organic antibiotics has very noticeable broad-spectrum antibacterial and anti-inflammatory functions, which can inhibit the growth of bacteria attached to the surface of the damaged stomach mucosa, such as Helicobacter pylori.

After fermentation, the content of tea polyphenols, Caffeine, and theobromine in Pu'er tea decreases to varying degrees, with caffeine and theobromine decreasing by about 25%, reducing the astringency of Pu'er tea. The content of tea polyphenols drops by about 35%, reducing the bitterness of the tea. The content of soluble sugars changes little, approximately 5%. However, the content of tea polysaccharides and fungal polysaccharides increases significantly.

Due to the deep fermentation of Pu'er tea, substances that stimulate and damage the stomach mucosa, such as tea alkaloids and theobromine, decrease significantly, while tea polysaccharides and fungal polysaccharides that nourish the stomach increase. Therefore, not only does Pu'er tea not harm the stomach, but it can actually nourish it.

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