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Flavor Quality and Lipid-Lowering Function of Mixed Fermented Pu-erh Tea with Various Monascus Species

Summary

This research explored how fermenting traditional Pu-erh tea with beneficial fungi (Monascus) can improve both its taste and health benefits. The fermented tea showed enhanced ability to lower blood lipids and developed unique flavor characteristics. Impact on everyday life: • Provides a healthier alternative for people concerned about cholesterol and blood lipids • Offers a new tea variety with unique taste profiles for tea enthusiasts • Demonstrates potential for creating functional foods through natural fermentation • Shows promise for developing more effective natural health products • Could lead to more efficient and controlled tea processing methods

Background

Pu-erh tea is a post-fermented dark tea from Yunnan Province, China, made using Yunnan large-leaf sun green tea as raw material. Traditional fermentation has limitations including long fermentation periods and unstable quality. Monascus, a fungus used in both medicine and food, has demonstrated beneficial effects like cholesterol-lowering and blood lipid regulation.

Objective

To investigate whether mixed monascus fermentation could significantly improve the flavor quality and lipid-lowering activity of Pu-erh raw tea, and to analyze the resulting changes in chemical composition and biological activity.

Results

The fermented tea showed increased levels of water extractives (19.41%), flavones (14.47%), trans-catechins (18.76%), theabrownins (29.82%), and caffeine (10.67%). The aroma profile changed from floral notes to lemon, toast, and wood characteristics. Lipid-lowering compounds including quercetin, quercitrin, ascorbic acid, and sorbitol increased significantly. Cell experiments demonstrated superior lipid-lowering effects in the fermented tea compared to unfermented tea.

Conclusion

Mixed monascus fermentation significantly altered both the flavor profile and functional properties of Pu-erh tea. The fermented tea exhibited enhanced lipid-lowering capabilities and distinct aromatic characteristics, with increased levels of beneficial compounds. These findings provide a theoretical foundation for developing improved fermented tea products with enhanced health benefits.
  • Published in:Foods,
  • Study Type:Laboratory Research,
  • Source: 10.3390/foods14111894
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