Pu-erh Tea: Botany, Production, and Chemistry

Tea in Health and Disease Prevention

Volumn , Issue , 2013, Pages 59-71

  Ahmed, Selena ^a   Stepp, John Richard ^b  

^a TUFTS UNIVERSITY   (United States)

^b University of Florida ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84882843173     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-384937-3.00005-7     Document Type: Chapter

References (50)

1. M. Abe, N. Takaoka, Y. Idemoto, C. Takagi, T. Imai and K. Nakasaki (2008) Characteristic fungi observed in the fermentation process for Puer tea. International Journal of Food Microbiology 124 199-203.
2. S. Ahmed (2011) Biodiversity and Ethnography of Tea Management Systems in Yunnan, China. New York: Dissertation submitted to the Graduate Center of the City University of New York
3. S. Ahmed, J.R. Stepp, R. Toleno and C.M. Peters (2010) Increased market integration, value, and ecological knowledge of tea agro-forests in the Akha highlands of southwest China. Ecology and Society 15(4), 27.
4. S. Ahmed, U. Unachukwu, J.R. Stepp, C.M. Peters, L. Chunlin and E. Kennelly (2010) Pu-erh tea tasting in Yunnan, China: correlation of drinkers’ perceptions to phytochemistry. Journal of Ethnopharmacology 132 176-185.
5. B. Banerjee (1992) Botanical classification of tea. K.C. Wilson, M.N. Clifford (Eds) Tea: Cultivation to consumption London: Chapman and Hall 25-52.
6. Z.H. Cao, D.H. Gu, Q.Y. Lin, Z.Q. Xu, Q.C. Huang, H. Rao, E.W. Liu, J.J. Jia and C.R. Ge (2010) Effect of pu-erh tea on body fat and lipid profiles in rats with diet-induced obesity. Phytotherapy Research 25(2), 234-238.
7. H.T. Chang and A. Bartholomew (1984) Camellias. London: Batsford
8. C.M.C. Chapman, G.R. Gibson and I. Rowland (2011) Health benefits of probiotics: are mixtures more effective than single strains? Eurupean Journal of Nutrition 50 1-17.
9. H.Y. Chen, S.Y. Lin-Shiau and J.K. Lin (2009) Pu-erh tea and tea products: its manufacturing and health benefits. C.T. Ho, J.K. Lin, F. Shahidi (Eds) Chemistry and Health-Promoting Properties Boca Raton: CRC Press 9-15.
10. J. Chen, P. Wang, Y. Xia, M. Xu and S. Pei (2005) Genetic diversity and differentiation of Camellia sinensis L. (cultivated tea) and its wild relatives in Yunnan province of China, revealed by morphology, biochemistry and allozyme studies. Genetic Resources and Crop Evolution 52 41-52.
11. Y.S. Chen, B.L. Liu and Y.N. Chang (2010) Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process. Journal of Bioscience and Bioengineering 109(6), 557-563.
12. P.D. Duh, G.C. Yen, W.J. Yen, B.S. Wang and L.W. Chang (2004) Effects of pu-erh tea on oxidative damage and nitric oxide scavenging. Journal of Agriculture and Food Chemistry 52 8169-8176.
13. J. Gong, C. Peng, T. Chen, B. Gao and H. Zhou (2010) Effects of theabrownin from pu-erh tea on the metabolism of serum lipids in rats: mechanism of action. Journal of Food Science 75(6), H182-9.
14. C.X. He (1997) Discussing on the origin and habitat of tea tree in terms of Magnolia fossil. (Translated from Chinese) Agricultural Archaeology 2,193-2,198.
15. C.W. Hou, K.C. Jeng and Y.S. Chen (2010) Enhancement of fermentation process in pu-erh tea by tea-leaf extract. Journal of Food Science 75(1), H44-H48.
16. G. Huang (2005) An Overview of Pu’er Tea Culture. Yunnan Min Zu Chu Ban She Kunming
17. K. Jeng, C. Chen, Y. Fang, R. Hou and Y. Chen (2007) Effect of microbial fermentation on content of statin, GABA, and polyphenols in pu-erh tea. Journal of Agriculture and Food Chemistry 55 8787-8792.
18. G. Jie, Z. Lin, L. Zhang, H. Lv, P. He and B. Zhao (2006) Free radical scavenging effect of pu-erh tea extracts and their protective effect on oxidative damage in human fibroblast cells. Journal of Agricultural and Food Chemistry 54 8058-8064.
19. Y. Katoh, M. Katoh, Y. Takeda and M. Omori (2003) Genetic diversity within cultivated teas based on nucleotide sequence comparison of ribosomal RNA maturase chloroplast DNA. Euphytica 134 287-295.
20. S.S. Kaundun and S. Matsumoto (2003) Development of CAPS markers based on three genes of the phenlypropanoid pathway in tea, Camellia sinensis (L.) O. Kuntze, and differentiation between assamica and sinensis varieties. Theoretical and Applied Genetics 106 375-383.
21. K. Ku, J. Kim, H. Park, K. Liu and C. Lee (2010) Application of metabolomics in the analysis of manufacturing type of pu-erh tea and composition changes with different post-fermentation year. Journal of Food and Agricultural Chemistry 58 345-352.
22. K.L. Kuo, M.S. Weng, C.T. Chiang, Y.J. Tsai, S.Y. Lin-Shiau and J.K. Lin (2005) Comparative studies on the hypolipidemic and growth suppressive effects of oolong, black, pu-erh, and green tea leaves in rats. Journal of Agricultural and Food Chemistry 53 480-489.
23. B.C. Li, J.S. Gong, H.F. Zhang, Z. Li, W.F. Dai and X.C. Zeng (2007) Humic acid and pigments of pu-erh tea. Humic Acid 1 19-26.
24. C. Long, H. Li, Z. Ouyang, X. Yang, Q. Li and B. Trangmar (2003) Strategies for agrobiodiversity conservation and promotion: a case from Yunnan, China. Biodiversity and Conservation 11(6), 1145-1156.
25. C. Long and J. Wang (1996) Studies of traditional tea-garden of Jinuo nationality, China. S.K. Jain (Eds) Ethnobiology in Human Welfare New Delhi: Deep Publications 339-344.
26. Y. Lu (1974) The Classic of Tea. Boston: Little, Brown and Company
27. L.X. Luo, X.C. Wu, Y.L. Deng and S.W. Fu (1998) Variations of main biochemical components and their relations to quality formation during pile-fermentation process of Yunnan Puer tea. Journal of Tea Science 18 53-60.
28. T.L. Ming (1992) A revision of Camellia sect. Thea. Acta Botanica Yunnan 14 115-132.
29. T.L. Ming (2000) Monograph of the genus Camellia. Kunming: Yunnan Science and Technology Press
30. T.L. Ming and W.J. Zhang (1996) The evolution and distribution of genus Camellia. Acta Botanica Yunnan 18 1-13.
31. Z.M. Qian, J. Guan, F.Q. Yang and S.P. Li (2008) Identification and quantification of free radical scavengers in pu-erh tea by HPLC-DAD-MS coupled online with 2,2′-azinobis(3-ethylbenzthiazo-linesulfonic acid) diammonium salt assay. Journal of Agriculture and Food Chemistry 56 11187-11191.
32. I.R. Rowland, L. Capurso, K. Collins, J. Cummings, N. Delzenne, O. Goulet, F. Guarner, P. Marteau and R. Meier (2010) Current level of consensus on probiotic science-report of an expert meeting. Gut Microbes 1(6), 436-439.
33. M. Sano, Y. Takeuaka, R. Kojima, S.I. Saito, I. Tomita and H. Katou (1986) Effects of pu-erh tea on lipid metabolism in rats. Chemical and Pharmaceutical Bulletin 34 221-228.
34. W.F. Shao, M.N. Clifford and C.A. Powell (1995) Preliminary study on the differences between the black tea and pu-erh tea by HPLC. Journal of Yunnan Agricultural University 10 285-291.
35. K.Y. Syu, C.L. Lin, H.C. Huang and J.K. Lin (2008) Determination of theanine, GABA, and other amino acids in green, oolong, black, and pu-erh teas with dabsylation and High-Performance Liquid Chromatography. Journal of Agriculture and Food Chemistry 56 7637-7643.
36. J. Tuxill and G. Nabhan (2001) People, Plants, and Protected Areas: A guide to in situ management. London: Earthscan Publications Ltd.
37. F.N. Wachira, W. Powell and R. Waugh (1997) An assessment of genetic diversity among Camellia sinensis L. (cultivated tea) and its wild relatives based on randomly amplified polymorphic DNA and organelle-specific STS. Heredity 79 603-611.
38. B.S. Wang, H.M. Yu, L.W. Chang, W.J. Yen and P.D. Duh (2008) Protective effects of pu-erh tea on LDL oxidation and nitric oxide generation in macrophage cells. LWT Food Science and Technology 41 1122-1132.
39. D. Wang, R. Xiao, X. Hu, K. Xu, Y. Hou, Y. Zhong, J. Meng, B. Fan and L. Liu (2010) Comparative safety evaluation of Chinese pu-erh green tea extract and pu-erh black tea extract in wistar rats. Journal of Agriculture and Food Chemistry 58 1350-1358.
40. O.P. Ward, W.M. Qin, J. Dhanjoon, J. Ye and A. Shingh (2006) Physiology and biotechnology of Aspergillus. Advances in Applied Microbiology 58 175.
41. T. Wartmann and G. Kunze (2000) Genetic transformation and biotechnological application of the yeast Arxula adeninivorans. Applied Microbiology and Biotechnology 54 619-624.
42. T.D. Way, H.Y. Lin, D.H. Kuo, S.J. Tsai, J.C. Shieh, J.C. Wu, M.R. Lee and J.K. Lin (2009) Pu-erh tea attenuates hyperlipogenesis and induces hepatoma cells growth arrest through activating AMP-activated protein kinase (AMPK) in Human HepG2 Cells. Journal of Agriculture and Food Chemistry 57 5257-5264.
43. U. Williges (2004) Status of organic agriculture in Sri Lanka with special emphasis on tea production systems (Camellia sinensis (L.) O. Kuntze). Fachbereich Pflanzenbau der Justus-Liebig-Universitat Gießen
44. P.G. Xiao and Z.Y. Li (2002) Botanical classification of tea plants. Y.S. Zhen (Eds) Tea: Bioactivity and therapeutic potential London: Medicinal and Aromatic Plants – Industrial Profiles. Taylor and Francis 17-34.
45. G. Xie, M. Ye, Y. Wang, Y. Ni, M. Su, H. Huang, M. Qiu, A. Zhao, X. Zheng, T. Chen and W. Jia (2009) Characterization of pu-erh tea using chemical and metabolic profiling approaches. Journal of Food and Agricultural Chemistry 57 3046-3054.
46. Y.W. Zeng, J.J. Wang, Z.Y. Yang, S.Q. Shen, L.H. Wu, X.Y. Chen and J.G. Meng (2001) The diversity and sustainable development of crop genetic resources in the Lancang River Valley. Genetic Resources and Crop Evolution 48 297-306.
47. L. Zhang, Z.Z. Ma, Y.Y. Che, N. Li and P.F. Tu (2011) Protective effect of a new amide compound from pu-erh tea on human micro-vascular endothelial cell against cytotoxicity induced by hydrogen peroxide. Fitoterapia 82 267-271.
48. Y.S. Zhen (2002) Tea: Bioactivity and therapeutic potential. Medicinal and Aromatic Plants – Industrial Profiles London: Taylor and Francis
49. Z.H. Zhou, Y.J. Zhang, M. Xu and C.R. Yang (2005) Puerins A and B, two new 8-C substituted flavan-3-ols from Pu-er tea. Journal of Agriculture and Food Chemistry 53(22), 8614-8617.
50. Y.G. Zuo, H. Chen and Y.W. Deng (2002) Simultaneous determination of catechins, caffeine and gallic acids in green, oolong, black and pu-erh teas using HPLC with a photodiode array detector. Talanta 57 307-316.