Pu-erh has traditionally been served in China after heavy meals in order to “cut the grease.” Recent scientific research has verified this traditional practice. Two antioxidant compounds in pu-erh: theabrownin and gallic acid activate enzymes in our body responsible for fat metabolism. These antioxidants shrink fat tissue and help the body keep fat off weeks after ingestion. The caffeine in pu-erh helps speed metabolism, making the body more efficient at digesting a meal.