C.-H. Lu, L.S. Hwang / Food Chemistry 111 (2008) 67–71
and ofcourse take note of the method they use:
"Preparation of tea extracts
Pu-Erh tea samples were ground into powder (30-mesh) and extracted with boiling water (1:50; w/v) for 5 min, and the aqueous extracts were filtered through Whatman No. 2 filter papers. For the analysis of flavanol and flavonol compounds, 1 ml of each aqueous extract was filtered through 0.45 lm filter prior to the HPLC analysis."
does not mean whatever they measure ends up in your bloodstream, ....anyway,
and you can see in the range, some of the fermented pu samples contains high numbers of flavonoids as well... = as i always like to repeat: if you dont measure the thing you have in your cup you have no idea how much flavonoids,caffeine,etc youre drinking...
but...... to keep it simple
this study shows most green puerh contains more of most flavonoids/polyphenols(incl EGCG) compared to fermented/"processed" pu
M. Abe et al. / International Journal of Food Microbiology 124 (2008) 199-203
this one is a study of 50 days for what fungi grow on the puh in one poo warehouse
dont know what they're measuring but the "equivalent concentration of tannic acid" decreases with more time of fermentation.
theres this one i dont have:
Lin, J. K., Lin, C. L., Liang, Y. C., Lin-Shiau, S. Y., & Juan, I. M.
(1998). Survey of catechins, gallic acid, and methyl xanthines in
green, oolong, pu-erh, and black teas. Journal of Agriculture and
Food Chemistry, 46, 3635–3642.
but doesnt say if theyre using green and processed puerh
ps. i dont "support" the "tea for health" or the "i drink green/rooibos tea because it has 1000 times more EGCG particles than black tea" stand (i am for healthy behavior for health) ... but whatever tickles your pickles.