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