In general, ripe Pu-erh uses the Drying Green Maocha as the original material. After going through a pilling process, it hastens the maturation to transform the bitter taste to a bittersweet, pure and smooth flavor. The liquid tea color becomes chestnut red and brown.
Ripe Pu-erh’s active constituents include Thearubigins (TB), Theaflavins(TF), Theabrownin(TB), Gallic Acid and Vitamin C, etc. During the fermentation process, vitamin C increases rapidly, and most of the Polysaccharides transform into soluble Monosaccharides and Oligosaccharides. These constituents that change during the fermentation process play a crucial role in human immune system benefits.
The fermentation process makes flavonoid take the form of flavonoid glycoside, which has the function of Vitamin P to prevent vascular sclerosis. Ripe Pu-erh has a rich collection of probiotic, therefore, it won’t stimulate stomach, on the contrary, it can create a membrane on the surface of the stomach and protect it. Drinking ripe Pu-erh frequently can help better the stomach. On the other hand, unfermented or less fermented raw tea will have some stimulating effect on the stomach.
Raw Pu-erh also uses the Drying Green Maocha as the starting material. On the other hand, it doesn’t go through the pilling process, but It is harvested and stored naturally to slowly develop over time. The liquid tea color is golden and bright yellow. Studies have confirmed that the amount of tea polyphenols, tea catechin and Epigallocatechin gallate (EGCG) in raw Pu-erh tea made from Yunnan large tea leaves is much higher than other type of tea trees. Drinking it more often can help maintain a healthy and energetic body.
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