Yunnan Tea Histamine Information

Yunnan tea is a type of fermented tea, often referred to as Pu-erh tea, originating from China's Yunnan province. Research studies regarding the impact of Yunnan tea on histamine levels are scant, indicating a need for more enlightening studies. However, it is significant to use the tea's known ingredients and properties to shed some light on potential implications on histamine. A study titled "Puerh Tea: This Fermented Tea Might Help You Loose Weight, But Its Not Without Side-Effects" showed that tea, especially fermented tea, contains natural potential inhibitors of histidine decarboxylase, the enzyme responsible for histamine production, and hence potentially can reduce histamine levels in the body (1). This indicates that Yunnan tea might potentially play a role in mitigating the effect of histamine. While tea is generally known to extend the metabolism delay of histamine, it's essential to differentiate between green and black tea and other types like Yunnan or Pu-erh tea. Tea's influence on histamine metabolism is potentially related to the fermentation process, meaning that Pu-erh tea, due to its extensive fermentation, might affect histamine differently than green or black tea. Although no direct relationship between Yunnan tea and histamine liberation has been established by studies, it is advisable to note that in some people, tea has the possibility of acting as a histamine releaser. As per the current scientific literature available, Yunnan tea's impact on histamine level is yet to be thoroughly backed up by rigorous research. Thus, the relationship needs to be explored more, especially concerning histamine intolerance and mediation of histamine release. This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon. References: (1) Cho Ying Leung, Po Yee Wong, Hok Man Chan, Calvin Kai Ching Yu, Daniel Kam Yin Chan, Iris Jing, "Puerh Tea: This Fermented Tea Might Help You Loose Weight, But Its Not Without Side-Effects", International Journal of Food Properties, 2020.