Description
Pu‑erh tea is a post‑fermented beverage produced by microbial oxidation of catechins and polysaccharides.
Technical
During controlled aerobic and anaerobic fermentation, molds such as Aspergillus niger and Rhizopus oligosporus, along with bacteria like Lactobacillus plantarum and Acetobacter, oxidize catechins (EGCG, ECG) to theaflavins and thearubigins, while generating volatile phenols that contribute to its earthy aroma. The process also reduces bitterness and enhances antioxidant capacity.
Science
Primary Reaction
Oxidation of catechins to theaflavins and thearubigins via microbial enzymes
Sensory Profile
Aroma ()
earthymushroomywoodynuttysmoky
Origin & History
Civilization
Yunnan tea culture
Era
Tang dynasty (618‑907 CE)