Fermented and Pu’erh Tea, A Gut-Friendly Elixir?

Fermented Tea and Pu’erh, A Gut-Friendly Elixir?

In recent years there has been growing attention towards the health advantages of fermented foods and drinks. Among these fermented teas like kombucha and Pu’erh tea have gained popularity for their flavour as well as their potential positive effects on gut health. In this blog post we will delve into the world of fermented tea, particularly Pu’erh tea and shed light on how they can contribute to maintaining a healthy digestive system.

Fermented tea is a product of microbial fermentation, where microorganisms like bacteria and yeast interact with tea leaves, transforming their chemical composition. This process not only enhances the flavour profile but also generates bioactive compounds with potential health-promoting properties. Kombucha, for instance, undergoes fermentation with a symbiotic culture of bacteria and yeast (SCOBY), while Pu’erh tea is fermented through wet piling & natural aging.

Gut Health as the Epicentre of Wellness

The gastrointestinal tract houses trillions of microorganisms collectively known as the gut microbiota. This intricate ecosystem plays a role in supporting overall health. A balanced gut microbiome offers numerous benefits such, as improved digestion strengthened immune function and even regulation of mood. Whereas imbalances in the gut microbiome have been associated with various health problems ranging from digestive disorders to inflammation throughout the body.

Fermented Tea & Gut Health

Studies have discovered that fermented teas are abundant in probiotics; a bacteria known for their ability to improve gut health. These probiotics, such as Lactobacillus and Bifidobacterium strains can help colonise the gut supporting an array of microorganisms and enhancing digestive function. By fostering the growth of these probiotic microbes, prebiotics contribute to a thriving gut ecosystem.

Various Pu’erh teas have also been found to contain levels of polyphenols, which are antioxidant compounds renowned for their anti-inflammatory and antimicrobial properties. These polyphenols may contribute to a gut environment by fighting harmful pathogens and reducing oxidative stress.

Fermentation generates enzymes that aid in the breakdown of food components, facilitating digestion and nutrient absorption. This can ease digestive discomfort and promote overall gastrointestinal well-being.

Certain fermented teas, like Pu’erh also contain fibres that act as nourishment for beneficial gut bacteria. By promoting the growth of these microbes’ prebiotics can support a thriving gut ecosystem.

Pu’erh Tea, A Gut-Friendly Elixir…

Pu’erh tea is well known for its distinct earthy flavour and smooth texture while also gaining attention for its potential health benefits especially when it comes to maintaining good gut health.

Pu’erh teas are fermented via aging & wet piling. Wet piling a relatively new method is commonly used for ripe or “sho”/ “shou” Pu’erh tea, which undergoes accelerated fermentation to mimic the aging process of traditional raw or “sheng” Pu’erh tea. During wet-piling fermentation, the tea leaves are piled in layers and moistened with water. The piles are then covered with cloth or plastic sheets to maintain high humidity levels. This damp environment creates ideal conditions for microbial activity, including the growth of bacteria and fungi, which ferment the tea leaves.

After fermentation, the wet-piled tea leaves are dried to stabilise the tea. The tea may then be compressed into various shapes, such as cakes or bricks, for storage and aging.

This aged tea undergoes a natural fermentation process that results in the formation of unique compounds, including theaflavins and thearubigins, which may exert favourable effects on digestion and gut microbiota. The fermentation of Pu’erh tea may also promote the growth of beneficial microorganisms, contributing to a diverse and resilient gut microbiome.

Emerging research may also suggest that Pu’erh tea may influence the gut-brain axis, the bidirectional communication pathway between the gut and the brain. By modulating gut microbiota composition and function, Pu’erh tea may exert indirect effects on cognitive function and mood.

Fermented and Pu’erh teas offer a tantalising blend of flavour and potential health benefits, with a particular emphasis on gut health. From probiotic support to antioxidant protection, these beverages have much to offer in nurturing a thriving gut microbiome and supporting overall digestive wellness. Incorporating fermented teas into your daily routine may just be the flavourful boost your gut needs to flourish and thrive.

Kombucha…

Kombucha on the other had can brewed from any tea. is a fermented drink made from sweetened tea and has a tangy, sweet, and slightly fizzy taste.  You can purchase a scoby which is a bacteria and yeast culture from various health food stores – always follow the instructions sold with the scoby but to give you a general overview:

To make kombucha, you need the following ingredients and supplies:

10g of your choice of tea – We’ve previously used Blooming Marvellous, Life’s A Peach & Edinburgh Earl which all make a delicious kombucha.

100 g white sugar

1.75l filtered water

1 kombucha scoby

A large glass or ceramic jar at least 2 litres.

A tightly woven cloth for a lid (such as coffee filters or muslin)

A rubber band or string – to hold the lid in place

The basic steps for making kombucha are:

Boil the water and dissolve the sugar in it. Add the tea and steep for at least 20 minutes. Remove the leaves and let the tea cool to room temperature.

Pour the tea into the jar and gently place the SCOBY on top of the tea. Cover the jar with the cloth and secure it with the rubber band or string.

Leave the jar in a dark, still, and room-temperature place for 1 to 4 weeks, until a new scoby forms on the surface and the tea tastes slightly sour and fizzy.

Transfer the scoby and some of the tea to a clean bowl or jar for the next batch. Strain the rest of the tea through a sieve into the bottles. Seal the bottles and refrigerate them. Enjoy your homemade kombucha within a week.

Fermented & Pu’erh Tea…

Queen Yunnan Vintage Pu’Erh

Loose Leaf Queen Vintage Yunnan Pu’Erh 2013, a true gem from the ancient tea gardens of Yunnan, China. Crafted with care and expertise, this exceptional tea offers a unique sensory experience that captivates connoisseurs and novices to Pu’Erh alike. The leaves of our Queen Vintage Yunnan Pu’Erh boast a captivating copper to brown hue, reflecting their maturity and quality. They are medium-sized, tightly twisted, and elongated, revealing the meticulous craftsmanship that goes into their production.

China Pu’ Erh Black Elephant Beeng Cha Shu

China Pu-Erh Black Elephant Beeng Cha Shu, a remarkable tea that pays homage to the fascinating journey of 16 wild elephants from Xishuangbanna to Pu-Erh in 2021. Inspired by this extraordinary event, this tea embodies the essence of the untamed wilderness and the untouched beauty of nature found along the newly established elephant trail. Crafted with meticulous care, the tea leaves boast a deep dark brown hue, pressed into small to medium flat-round shapes that evoke the spirit of the journey itself.

Korean Jeju

Fermented Korean Jeju is delicacy tea from the volcanic island of Jeju. Produced like a black tea, however, shortly before the end of the drying process, the fermentation process is started again, following the same fermentation process of a Pu’Erh tea imparting that distinctive, rich and earthy undertone. The Fermented Korean Jeju produces a lightly tannin liquor with a smooth finish.   

Guangxi Aged Liu Pao

The unique fermentation and aging process of Guangxi Aged Liu Pao tea give it a distinct flavour and aroma; a sister tea to a traditional Pu’erh. After harvesting and processing the tea leaves undergo a fermentation process similar to other dark teas like Pu’erh. However Guangxi Aged Liu Pao has its regional characteristics that set it apart from Pu’erh.

Check out the science with our further reading sources….

Fung, D. Y. C., & Zhao, Y. (2016). The potential of kombucha as a source of natural antioxidants and its effect on oxidative stability of sunflower oil. LWT-Food Science and Technology, 66, 516-522.

Zhang, J., Zuo, Z., Zhang, X., & Liu, C. (2018). Evaluation of antioxidant activity and preventing DNA damage effect of pu-erh tea. Molecules, 23(10), 2595.

Wu, C., Yang, J., & Ding, Y. (2021). A review on the potential health benefits of Pu-erh tea. Food Science and Human Wellness, 10(3), 188-198.

Saulnier, D. M., & Gibson, G. R. (2020). Spotlight on beneficial microbes with prebiotic potential in fermented foods. Microbial Biotechnology, 13(6), 1683-1687.

Please note we are not suggesting Pu’erh or Kombucha teas should be used in place of recognised medicine. If you are experiencing gut or digestive issues or have any health concerns please seek advice from a medical health professional.