Daily consumption of Chinese post-fermented Fuzhuan tea improves blood vessel function and lowers bad cholesterol levels in healthy adults, according to Chinese researchers.
In a 12-week clinical trial involving 120 healthy adult participants, researchers found that drinking two glasses of Fuzhuan tea each day led to measurable cardiovascular improvements compared with a control group drinking water.
The participants were divided into two equal groups for the trial, which was published in the journal Frontiers in Nutrition. One group consumed two glasses of tea prepared from 12 grams of Fuzhuan tea leaves daily, while the control group drank an equivalent volume of water over the same 12-week period.
By the end of the study, participants in the tea-drinking group showed a reduction in low-density lipoprotein cholesterol, a key factor associated with the development of atherosclerosis. At the same time, tests demonstrated an improved ability in their blood vessels to dilate in response to changes in blood flow, signaling healthier operation of the inner vascular lining.
Gut microflora and vascular health
Scientists also identified small changes in the composition of the gut microflora among participants who consumed the tea. Specifically, the study recorded an increase in the abundance of certain bacteria capable of producing short-chain fatty acids. The presence of these micro-organisms was directly linked to improvements in cholesterol readings and blood vessel performance.
The authors concluded that regular consumption of Fuzhuan tea could potentially serve as a simple, everyday method for supporting long-term cardiovascular health.
Understanding Fuzhuan tea and heart health
Fuzhuan tea is a traditional variety of Chinese dark tea, known as heicha, that undergoes a specialized process of microbial post-fermentation. Originating in Hunan province, the tea is fermented with the help of beneficial fungi, including Eurotium cristatum, commonly known as golden flower fungus. This distinct fermentation process alters the chemical structure of the tea leaves, creating bioactive polyphenols not found in unfermented green tea or oxidized black tea.
Low-density lipoprotein cholesterol is widely referred to as bad cholesterol because elevated concentrations cause fatty plaques to accumulate along artery walls. Over time, these deposits lead to atherosclerosis, a condition that narrows blood vessels and increases the risk of heart disease and stroke. The inner lining of blood vessels, known as the endothelium, regulates blood vessel dilation, and its responsiveness is a standard marker of vascular condition.
Short-chain fatty acids are essential metabolic byproducts created when gut bacteria break down complex carbohydrates and plant polyphenols. Research in nutrition science has linked short-chain fatty acids to improved metabolic regulation and reduced systemic inflammation throughout the body.
Earlier findings on tea benefits
The new study adds to existing scientific research into the health effects of traditional tea preparations. Previous findings established that Tibetan butter tea, another traditional fermented tea beverage, may be associated with improvements in cognitive performance.
