sichuan dark tea

Sichuan dark tea is a traditional post-fermented tea produced from Camellia sinensis leaves in Sichuan province, China, particularly known as Ya'an South-road Dark Tea (SSDT) or Zangcha. It undergoes a unique microbial solid-state fermentation, resulting in characteristic flavors, colors, and bioactive chemical composition. Rich in polyphenols, catechins, amino acids, caffeine, and unique metabolites, Sichuan dark tea has reported biological activities including lowering blood lipids, improving lipid metabolism, modulating gut microbiota, exhibiting anti-hyperglycemic, antihypertensive, anti-atherogenic and possible anti-obesity effects. Mechanistically, its effects are attributed to modulation of metabolic and regulatory pathways such as AMPK activation, increased HDL, reduced triglycerides, increased expression of cholesterol efflux proteins (ABCA1), activation of fatty acid oxidation genes (PPARα, PPARγ, LXRα), and gut microbiota modulation. It is used both as a beverage and in traditional medicine for prevention and adjunct management of metabolic and cardiovascular diseases[1][2][4][5][7][8].

Other names

ya'an south-road dark teaSSDTzangchasichuan south-road dark teaya'an tibetan tea