Anti-oxidant power of raw vs ripe puerh

[steanze]

In response to the OP, the last paper I linked reports data (Table 1) from which it seems (as expected) that young sheng has way more catechins than aged sheng and shu.

[chrl42]

the season of harvest determines the antioxidant content, so does the time of harvest.

relative to other green teas, sheng pu-erh will definitely fall back in antioxidant content, in the manufacture, the sun drying of maocha is essential. photo-oxidation occurs.

the level of antioxidants increases with increasing sunlight in the season as the plant defends itself from damaging UV rays. gushu sheng pu-er picked in summer is undrinkably astringent.

Anti-oxidant mainly means polyphenol, doesn't it?

According to your saying, plantation Sheng definitely contains more polyphenol or anti-oxidant than Gushu as they get more sunlight and very few gets the traditional sun-drying these days (they do by machines).

If anti-oxidant is concerned, then we don't need to search for leaves grown on high altitude (as they get less sunshine) and quality Puerh...I mean if the anti-oxidant is what we do seek mainly in teas

Tea is complicated because there is still something datas don't tell