Did You Know…
that there’s a Chinese tea that shrinks fat cells, and is also prized above all other teas for its exceptional medicinal properties.
According to Traditional Chinese Medicine (TCM), pu-erhtea (pronounced POO-air) has the greatest health benefits of all teas. This is remarkable considering that pu-erh tea is fully oxidized, which means it has a lower antioxidant content than other varieties of tea. Yet, experts in China claim pu-erh’s medicinal properties outshine all other tea varieties.
Highly Prized for Thousands of Years
Pu-erh tea originates in the Yunnan Province—in fact, it is named for a city (Pu’er) in southern Yunnan. Because the tea is so highly prized, the specifications of the processing methods have been protected for centuries.
What we do know is that after the leaves are picked, they dry in the sun before they are made into a base tea called mancha that goes through a confidential fermentation sequence. After the mancha has aged sufficiently, it is formed into bricks or cakes.
Thanks to this specialized process, the tea never goes stale. Instead, it mellows and improves with age, like a fine wine. Some blends are over 50 years old, and especially rare ones can sell for thousands of dollars.
Pu-Erh Tea Shrinks Fat Cells and Has Remarkable Digestive Benefits
In 1986, Japanese researchers published a study on the effects of pu-erh tea and conventional green tea on fat metabolism in rats. The study showed that neither the green tea nor the Pu-erh tea had any significant effect on the rats’ body weight—but the rats that were given pu-erh tea had a significant reduction of adipose tissue (body fat). The green tea had no fat-reducing effect.
Alternative medicine expert Bryce Wylde stated on a recent Dr. Oz Show that 2 cups of pu-erh tea, when taken in the morning, speeds up your metabolism and shrinks fat cells. He reported that pu-erh tea has enzyme-activating ingredients, such as gallic acid, that shrink fat tissue.
Another important benefit of Pu-erh tea is it’s remarkable impact on the digestive system. Acupuncturist Amie Brooke Nelson L. Ac, MSOM, uses pu-erh tea in her practice. She says, “Many people in our culture have very weak digestion and excess weight—and it has everything to do with food and drink that create ‘internal dampness’ in the body.” TCM practitioners use the word “dampness” to refer to the buildup of negative, sluggish energy in the body.
A Promising Remedy Against Diabetes
One of the most promising applications of pu-erh tea is as a treatment for diabetes. According to scientists at Jilin University and the Changchun Science and Technology University, pu-erh significantly reduces blood sugar levels. Sheng Jun, deputy mayor of Pu’er city (which organized the two-year study) said: “The experts believe drinking the right amounts of pu-erh tea can help lower blood sugar levels and prevent diabetes to some extent.”
The 10-Second Secret to the Perfect Cup of Pu-erh Tea
Natural health expert Dr. Andrew Weil recommends this one step to maximize the potency of pu-erh tea.
First, heat good quality water to a boil, as you would to brew any other type of tea.
Next, “pour the water over the tea leaves (which can be loose or in a tea ball or strainer), wait 10 seconds, then discard the water,” Weil said. This quick step “opens” the leaves.
Finally, add more water and let the leaves steep: Weil suggests two to five minutes. The color of properly brewed pu-erh tea ranges from pale yellow to dark brown, depending on the variety.
As an added bonus, high quality pu-erh leaves can be re-brewed several times. Some devotees say the flavor improves with each subsequent infusion.
