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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)[529]. … Continue reading
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Saryu Soso is an excellent Japanese Puer tea produced on Makinohara upland by Arahataen tea farm. As posted before, this Japanese Puer tea has polyphenolic compounds and polymerized gallic acid due to Aspergillus sp. Some researches imply this polyphenolic compounds … Continue reading
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Arahata-en co. ltd., one of the most excellent tea processors in Makinohara, produces an unique and original Puer tea. The name is “Saryu SoSo” (I’d like to translate “Salut Sough Sough”, imaging walking around tea garden with seeing the sea of tea … Continue reading