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May 21, 2008 Update #74 |
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WHAT FUNGI ARE NEEDED TO MANUFACTURE PUER TEA?
Background
Puer (Pu-erh, Pu'er) tea is named for the Puer region of Yunnan
Provence in China. Although Puer tea is manufactured from the same plant species
as other teas (e.g., green and black) it is decisively different in character.
One of the primary reasons for this is the enzymatic breakdown of Camellia sinensis
leaves by specific fungi. Just as certain fungi are needed to manufacture certain
cheeses, certain fungi are needed to manufacture Puer teas.
Puer tea manufactures have known for some time that the common
soil fungus Aspergillus niger (A. niger) plays a critical role in "ripening" Puer
tea. The following study suggests that another, less common, fungus plays a role
as well.
Featured Research Study
Characteristic fungi observed in the fermentation process for Puer tea.
Int J Food Microbiol. 2008 Mar 29. Abe M, et.al.
Click Here for PubMed Abstract of Study
Study Highlights
This study suggest important roles for both A. niger and Blastobotrys
adeninivorans fungi in the manufacture of Puer tea. Data collected suggest that that
both fungi "play important roles in the nutritional enhancement of tea leaves during
Puer tea fermentation."
Comments
Previous studies suggest that Blastobotrys adeninivorans provides an
unusual source of enzymes including glucoamylase, tannase and lipase. Perhaps these
enzymes are necessary for the manufacture of Puer tea.
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Copyright © 2008 Dr. Paul's School of Tea and Health, LLC. All rights reserved.
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