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Effect of Microbial Fermentation on Content of Statin, Gaba, and Polyphenols in Pu-erh Tea

by Kee-Qing Jeng et al,
The Journal of Agricultural and Food Chemistry (2007)

A study conducted in Taiwan which isolated the micro-organisms that make aged Pu-erh tea taste good and measured their effect over time when introduced to new tea leaves. The study does not prove that drinking Pu-erh tea (new or aged) will improve your health but when combined with other references, supports the case that this is more likely to be true than not true.


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