Abstract

Pu-erh is a fermented Chinese tea with characteristics of mild, woody flavor and dark red color. The preparation of the tea starts from leaves of Camellia sinensis in natura that undergo a drying in the sun. Its classification is given in two categories: a raw tea similar to green tea and a matured tea that is fermented. Matured tea has a higher market value due to the processes involved in manufacturing, especially in terms of aging. Pu-erh has numerous benefits for human health, which are closely related to the bioactive profile of the main chemical components of tea, being polyphenols, theabrownins, flavonols, polysaccharides, amino acids and alkaloids. The increasing introduction of Pu-erh tea in the diet of consumers results in the need to explore information associated with consumption through analysis of the available literature, addressing current scientific evidence. Therefore, the present review sought to elucidate the fermentative process of Pu-erh tea production, its chemical composition, its sensory aspects and health benefits.

Highlights

  • The second most popular drink in the world is tea, mainly due to its numerous health benefits

  • The filtering of the articles was done considering those that presented in the title, abstract and keywords the fermentative aspects of Pu-erh tea (86 results), its chemical structure (78 results), sensory aspects (21 results), metabolism (25 results), health benefits related to the consumption (75 results) and bioactive profile (26 results)

  • The leaves of the mature tea are fermented for months and pressed, while the leaves of the raw tea are subjected to the press initially and arranged for fermentation for years (Roda et al, 2019)

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Summary

Introduction

The second most popular drink in the world is tea, mainly due to its numerous health benefits. In addition to these classifications, it can be found in its loose or compressed form (snapshot) as shown in Figure 2 (Lee; Foo, 2013)

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