Characterization of Newly Developed Fermented Tea, “Hakkohcha”, and Its Prevention Effect of Liver Injury

Abstract

Using various tea-leaves, fermented tea (Hakkohcha) was newly prepared, which is referred to as “post-fermentation tea”. As the result of sensory evaluation, no significant difference was seen among between likes and dislikes. To examine the protective effect of the new fermented tea on carbon tetrachloride (CCl₄)-induced acute hepatic injury in rats, the serum GOT and GPT levels were measured and pathological changes were examined. Elevation of GOT and GPT serum levels induced by carbon tetrachloride treatment was significantly suppressed by pre-administration of the new fermented tea. Furthermore, the pathological damage was also reduced. The most effective reduction was observed when the tea was orally adminiatered 30 min before the CCl₄-treatment.