Pu-erh tea suppresses fatty acid synthase expression. Reduce Blood Fat. A 2009 Chinese study conducted by Certificate Assessment Center of Yunnan Pu-erh Tea showed that pu-erh tea reduces blood fats and oxidation damage in rats. Pu-erh tea aqueous extracts lower atherosclerotic risk factors. Reduce Belly FatThe Chinese people believes that Pu erh tea has greater and really effective health benefits than other teas available. Puer tea goes through a very special and unique fermentation process that makes it very beneficial to the digestive system, or Spleen as we describe it in Chinese Medicine.Although Pu’er tea has the distinction of raw and ripe tea, they all work for beauty and weight loss. Ripe Pu-erh Tea: Treated by pile fermentation process, the ripe tea is tend to be mild accompanied with mellow and smooth taste, which is more acceptable for tea lovers who are just getting in touch with Pu’er tea.Pu-erh tea is made from Yunnan large-leaf varietal of Camellia Sinensis. It is typically processed into compressed cakes, bricks and tuos. Pu-erh is particularly special because it can be aged for decades or longer, always changing and (in most cases) developing more depth and texture. Raw Pu-erh (生茶) is the traditionaPu-erh tea is a unique type of fermented tea produced in certain parts of China and provides a range of health benefits for those who regularly consume it. There are a number of types of pu-erh tea, including both raw and ripe varieties. The raw type is typically sun-dried and compressed and is the …Pu-erh tea is the go to tea should you wish to drop a few pounds or need help maintaining your current figure. Pu-erh tea is a notorious fat blasting weight loss product. Its best known for its ability to help breakdown and digest fatty foods, increase metabolism and shrink cholesterol levels.In China, a pu-erh tea is known as a post-oxidized tea.. What this means is that while in the factory, it is made with minimal oxidation. This is achieved by applying heat to the leaves early in the tea-making process, which kills the leaf enzymes and stop the leaves from oxidizing.I did a quick search of the scientific literature for you and found that post-fermented tea (shu pu-erh and goishi-cha) have the lowest levels of oxalate compared to black tea and green tea. This wouldn’t apply to sheng pu-erh unless it’s been fermented by aging.