Crims, Kool-Aid is not tea.
- Streit2ThePoint

kombucha

doesn't start with a k but it kind of sounds like puer
- daeth

yeah thats it

Although it's sometimes referred to as kombucha mushroom tea, kombucha is not a mushroom — it's a colony of bacteria and yeast. Kombucha tea is made by adding the colony to sugar and tea, and allowing the mix to ferment. The resulting liquid contains vinegar, B vitamins and a number of other chemical compounds.

Proponents claim kombucha tea can stimulate the immune system, prevent cancer, and improve digestion and liver function. However, there's no scientific evidence to support these health claims.

There have, however, been reports of adverse effects, such as stomach upset, infections and allergic reactions in kombucha tea drinkers. Kombucha tea is often brewed in homes under nonsterile conditions, making contamination likely.

Sounds like a tea for plebs

yeah thats it
- Crimsoninja

i think mikey above got it

i think mikey above got it
- daeth

no it was definitely puer

no it was definitely puer
- Crimsoninja

good

that other poop sounds foul

good

that other poop sounds foul
- daeth

Pu-erh or Pu'er is a variety of fermented and aged dark tea produced in Yunnan province, China.[1] Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled.[2] This process is a Chinese specialty and produces tea known as Hei Cha (黑茶), commonly translated as dark, or black tea (this type of tea is different from what in the West is known as "black tea", which in China is called "red tea" 红茶). The best known variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.


Pu-erh is a microbially fermented tea obtained through the action of molds, bacteria and yeasts on the harvested leaves of the tea plant. It is thus truly a fermented tea, whereas teas known in the west as black teas (known in China as Red teas) have only undergone large scale-oxidation through naturally occurring tea plant enzymes. Mislabelling the oxidation process as fermentation and thus naming black teas, such as Assam, Darjeeling or Keemun, as fermented teas has created endless confusion. Only tea, such as Pu-erh, that has undergone microbial processing can correctly be called a fermented tea.[12]

Pu-erh undergoes what is known as a solid-state fermentation where water activity is low to negligible. Both endo-oxidation (derived from the tea-leaves enzymes themselves) and microbial catalysed, exo-oxidation of tea polyphenols occurs. The microbes are also responsible for metabolising the carbohydrates and amino acids present in the tea leaves.[12][13][14] Although the microbes responsible have proved highly variable from region to region and even factory to factory, the key organism found and responsible for almost all pu-erh fermentation has been identified in numerous studies as Aspergillus niger, with some highlighting the possibility of ochratoxins produced by the metabolism of some strains of A.niger having a potentially harmful effect through consumption of Pu-erh tea.[15][16][17][18] This notion has recently been refuted through a systematic chromosome analysis of the species attributed to many East Asian fermentations, including those that involve Pu-erh, where the authors have reclassified the organisms involved as Aspergillus luchuensis.[19] It is apparent that this species does not have the gene sequence for coding ochratoxin and thus Pu-erh tea should be considered safe for human consumption.[20]

Pu-erh or Pu'er is a variety of fermented and aged dark tea produced in Yunnan province, China.
- twiztedmike[1] Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled.[2] This process is a Chinese specialty and produces tea known as Hei Cha (黑茶), commonly translated as dark, or black tea (this type of tea is different from what in the West is known as "black tea", which in China is called "red tea" 红茶). The best known variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.


Pu-erh is a microbially fermented tea obtained through the action of molds, bacteria and yeasts on the harvested leaves of the tea plant. It is thus truly a fermented tea, whereas teas known in the west as black teas (known in China as Red teas) have only undergone large scale-oxidation through naturally occurring tea plant enzymes. Mislabelling the oxidation process as fermentation and thus naming black teas, such as Assam, Darjeeling or Keemun, as fermented teas has created endless confusion. Only tea, such as Pu-erh, that has undergone microbial processing can correctly be called a fermented tea.[12]

Pu-erh undergoes what is known as a solid-state fermentation where water activity is low to negligible. Both endo-oxidation (derived from the tea-leaves enzymes themselves) and microbial catalysed, exo-oxidation of tea polyphenols occurs. The microbes are also responsible for metabolising the carbohydrates and amino acids present in the tea leaves.[12][13][14] Although the microbes responsible have proved highly variable from region to region and even factory to factory, the key organism found and responsible for almost all pu-erh fermentation has been identified in numerous studies as Aspergillus niger, with some highlighting the possibility of ochratoxins produced by the metabolism of some strains of A.niger having a potentially harmful effect through consumption of Pu-erh tea.[15][16][17][18] This notion has recently been refuted through a systematic chromosome analysis of the species attributed to many East Asian fermentations, including those that involve Pu-erh, where the authors have reclassified the organisms involved as Aspergillus luchuensis.[19] It is apparent that this species does not have the gene sequence for coding ochratoxin and thus Pu-erh tea should be considered safe for human consumption.[20]

A decent attempt at a glucking... but you gotta do more paraphrasing, no direct copy+pastes. Actually, the only thing seperating what you did from a doppsing is that it's on topic and not 100% BS.

puer sounds as foul as beer or sauerkraut. that other stuff though. yikes. i will pass.

and yes that was a doppsing if dopps ever actually made sense for once

A decent attempt at a glucking... but you gotta do more paraphrasing, no direct copy+pastes. Actually, the only thing seperating what you did from a doppsing is that it's on topic and not 100% BS.
- Feeling Glucky?

and yes that was a doppsing if dopps ever actually made sense for once
- daeth

don't hold your breath on d0pps making sense.

although it'd be cool if d0pps held his breath for an hour or two.

i think i agreed with something he said once. i don't remember what it was though. i think it was a traumatic experience so my brain blocked it out.

puer sounds as foul as beer or sauerkraut. that other stuff though. yikes. i will pass.
- daeth

my favourite is jasmine tea

24 ounces of hot delicious wawa coffee.

tan AF.

my favourite is jasmine tea
- twiztedmike

it's not bad

i think mikey above got it
- daeth

he cant stand me being right

they sound the same

coffee. with a spoonful of sugar to help the medicine go down.

coffee. with a spoonful of sugar to help the medicine go down.
- Gramps28

hopefully it doesn't go down and you die

coffee. with a spoonful of sugar to help the medicine go down.
- Gramps28

just pretend its a Richard and im sure it will go down

just pretend its a Richard and im sure it will go down
- twiztedmike

umm, mike..

i'm starting to see what people's problem with you might be.

umm, mike..

i'm starting to see what people's problem with you might be.
- kicksave856

He insults me all the time and this was really the first time I returned the favour so IDGAF

just pretend its a Richard and im sure it will go down
- twiztedmike

- Gramps28

I am not schvingy

A sip of ginger beer