Pu-Er Tea, a type of fermented tea from Yunnan, China, has been studied for its potential effects on lipid metabolism, including triglyceride levels. Several animal studies and a number of small human trials have investigated its impact on blood lipids. The scientific rationale is largely attributed to the presence of polyphenols, theabrownins, and other bioactive compounds produced during fermentation, which may improve lipid profiles through mechanisms like inhibition of lipid absorption, acceleration of lipid metabolism, and antioxidant activity.

Clinical studies in humans are limited but suggest a potential triglyceride-lowering effect. For example, a randomized controlled trial published in Clinical Interventions in Aging (2016) found that Pu-Er Tea consumption resulted in significant reductions in serum triglycerides in obese subjects over 3 months compared to placebo. Other smaller studies from China have reported similar findings, but methodological weaknesses (small sample sizes, short duration, lack of blinding) limit the strength of the evidence. Systematic reviews note that while promising, the existing data are insufficient for strong recommendations and call for larger, high-quality trials.

In summary, there is moderate scientific evidence (rating 3/5) that Pu-Er Tea may help lower triglycerides, but more rigorous human research is needed to confirm its effectiveness and safety for this purpose.