In Japan and Europe there have been recent studies on the effectiveness of a particular tea called Fucha (Fu Cha). Fucha is a fully fermented dark tea that has undergone a double fermentation process, twice as long and time intensive as the cycle for producing Pu-erh tea.
Fucha is relatively new to the Western world, however, it has been consumed for centuries as a staple part of the Nomadic people’s diet in North Western China, Tibet and various regions in the Himalayas where high ratios of meat, mutton, and cheese are part of their standard diet.
Recent studies have shown that great progress has been made in weight management and lowering blood sugar in molecular levels via two new found active substances which have been named Fucha Su A and Fucha Su B. Case studies are in action on the benefits of Fucha’s ability to effectively aid in digestion, metabolize fat, lower blood sugar, and adjust cholesterol and blood pressure.
During the last 40 days of the fermentation process a natural enzyme is produced, the Chinese refer to this enzyme as the Golden Flower. This enzyme is researched for its abilitiy to help the body to digest heavy meat and dairy based foods. In our next posting on Fu Cha Tea we will elaborate more on the Golden Flower.