Some people prefer raw tea, while others prefer ripe tea—it's a matter of personal preference. Since its inception, ripe tea has always held a lower status. Deng Shi Hai says, “Store raw tea, drink ripe tea, savor aged tea.” While he doesn't directly exclude ripe tea, the word used for raw tea is “store,” which suggests treasuring it, and for aged tea, the serious “savor” is employed, whereas ripe tea is dismissed with the ordinary “drink.” This indicates that in his view, ripe tea was never considered a tea fit for formal settings. However, there are many who enjoy drinking ripe tea—why is this so?
The Taste of Pu'er Ripe Tea
Most tea enthusiasts might find the taste of ripe tea strange upon their first sip, but “strange” doesn't necessarily mean unpleasant; it just doesn't conform to the traditional tastes of other teas. The reason ripe tea was created was to replace the rich and mellow old raw tea. During a specific historical period, it did fulfill this mission. However, fresh ripe tea often carries an indelible pile flavor, which is a significant drawback that makes it difficult for many enthusiasts to approach. Clearly, such ripe tea isn't a suitable substitute for immediate consumption. Later on, those who drank ripe tea regularly discovered that after several years of storage, the pile flavor dissipates, and the tea becomes sweet, smooth, and rich. Even more remarkable, some ripe teas develop an aged aroma. It turns out that high-quality ripe tea, when aged appropriately, can have an excellent taste and be accepted and loved by most enthusiasts.
The Physical Effects of Drinking Pu'er Ripe Tea
The physical effects we discuss here do not refer to concepts like tea qi or tea resonance, but rather the impact on one's body after drinking tea. Although ripe tea lacks the natural transformation process of raw tea, artificial fermentation gives Pu'er tea broader appeal. As people age, health and wellness gradually overshadow the desire for strong flavors. A cup of ripe tea's warmth is far better for health than the stimulation of a fresh raw tea for most people. For many, the stimulation caused by newly produced raw tea cannot be masked by a simple preference for drinking it.
The Benefits of Drinking Pu'er Ripe Tea
Ripe tea can help reduce fat, lower blood pressure, prevent arteriosclerosis, alleviate constipation, promote urination, nourish the stomach, improve complexion, and aid weight loss. It is particularly suitable for middle-aged and elderly individuals and those with cold stomachs. Choosing ripe tea provides a warming effect and protective benefits for the stomach, without any stimulating effects. Additionally, it promotes sleep and overall well-being.
The primary active components in ripe Pu'er tea (and naturally fermented raw tea) include theaflavins (TR), thearubigins (TF), theabrownins (TB), gallic acid, and vitamin C. During the fermentation process, large molecular polysaccharides are converted into new soluble monosaccharides and oligosaccharides due to the action of microorganisms. Vitamin C levels increase significantly during fermentation. These substances play a crucial role in enhancing the function of the human immune system.
The fermentation process ensures that the flavonoids in Pu'er tea are present as flavonoid glycosides, which have a similar effect to vitamin P, an important substance for preventing vascular hardening.
Fermented ripe Pu'er tea, rich in beneficial microorganisms, does not irritate the stomach upon entering the body. Instead, it forms a protective film on the surface of the stomach, providing beneficial protection. Regular consumption can help nourish and protect the stomach. Unfermented raw tea, like green tea, can stimulate the stomach.
From a nutritional and functional perspective, ripe tea undergoes fermentation under enzyme activity, producing numerous new nutrients. Therefore, in addition to the benefits of regular tea, ripe tea offers additional effects, such as lowering cholesterol, aiding in weight loss, reducing blood pressure, and combating arteriosclerosis.