Teadenols are phenolic compounds detected in microbially fermented teas such as Puer tea and biosynthesized by Aspergillus sp. from catechins.
These phenolic compounds were firstly isolated from tea leaves fermented with Aspergillus sp.(PK-1, FARM AP-21280) by Wulandari et al. (2011). And the researchers supposed their chemical structures as follows.
Teadenol A is biosynthesized from epigallocatechin 3-O-gallate (EGCG). And teadenol B, the C-2 epimer of teadenol A, is biosynthesized from gallocatechin 3-O-gallate (GCG), which is epimerized from EGCG during heating stage of crude tea processing. 
Some health benefits of teadenols were clarified by Yanagita et al. (2013). Teadenols have the effect promoting adiponectin secretion. Adiponectin is a protein hormone regulating various metabolisms in our body. It has been reported that this protein hormone has diverse effects such as enhancement of insulin sensitivity based on the activation of liver AMPK (AMP-activated protein kinase), inhibition of arteriosclerosis and anti-inflammatory effect.
Besides, teadenols have an effect to inhibit the expression of protein tyrosine phosphatase-1B(PTP1B), which causes insulin resistance.
Some tea processors has developed this kind of Puer tea fermented using single-microorganism. Saryu Soso produced by Arahataen tea farm is one of them, as posted previously. Osada Tea Japan has also launched a Japanese Puer tea “Yamabuki Nadeshiko”.
Hopefully these Japanese puer could delight you and provide you with health benefits!
< References >
 Wulandari R.A, Amano M., Yanagita T., Tanaka T., Kouno I., Kawamura D., Ishimaru K. (2011) : New phenolic compounds from Camellia sinensis L. leaves fermented with Aspergillus sp., Journal of Natural Medicines, 65:594-597.
 Yanagita T., Ishimaru K., Tanaka T., Koba K., Miyazaki H., Aoki N., Kawamura D. (2013) : Polyphenol derivative and method for producing the same, United States Patent, US 8,558,016 B2.
 Ishimaru K., Koga S., Takada M. (2012) : Concentration of Bioactive Compounds, Teadenols A and B, and Catechins in Fermented Teas, Nippon Shokuhin Kagaku Kogaku Kaishi 59:45-48.