Let me start by getting something straight right off the bat—when people ask me about 9371 Tea’s antioxidants, I don’t just pull a random fact out of thin air. I’m the guy who sources this tea directly from the same small village in Fujian that’s been making it for generations, so I’ve heard every question under the sun, from casual tea drinkers to big-batch buyers looking to stock their stores. And honestly? I get why it’s confusing—there’s tons of tea out there claiming super antioxidant powers, and it’s hard to tell what’s real, what’s marketing fluff, and what applies specifically to 9371. 9371 Tea
First, let’s cut through the hype. 9371 isn’t some weird, exotic tea that’s never been studied. It’s a type of aged black tea (sometimes called post-fermented tea, like pu-erh, but wait—no, hold up, it’s a bit different from ripe pu-erh, which is super important to note because a lot of people mix those up). It’s made from the large-leaf Camellia sinensis var. assamica plant, same as a lot of premium aged teas, but the specific fermentation and processing steps set it apart. The 9371 number isn’t a random code either—back in the day, it was a batch code for a standard formula that’s stayed pretty consistent because people loved how smooth and rich it turned out after a few years of aging. Now, as a supplier, I’m not here to sell you on it being a cure-all, but the antioxidant part? That’s backed by actual research, not just pretty packaging.
Let’s talk about what antioxidants actually are, because I think a lot of folks hear the word and zone out like it’s just another health buzzword. Antioxidants are compounds that fight free radicals in your body—those unstable molecules that pop up from things like stress, junk food, even sunlight. Too many free radicals over time can lead to that feeling of being run down, or even stuff we want to avoid long-term. Tea in general has antioxidants, right? But not all teas are created equal, especially when we’re talking about aged teas like 9371.
When tea is processed, the way it’s fermented changes the types and amounts of antioxidants. Green tea, for example, is unfermented, so it has higher levels of catechins—those are the main antioxidants in green tea, like EGCG. But black teas, including 9371, go through full or post-fermentation, which changes those catechins into other compounds. That doesn’t mean they’re less antioxidant—they’re just different. For 9371 specifically, the fermentation process leads to compounds like theaflavins and thearubigins, which I’ve seen in studies tested for their own antioxidant activity. Wait, and because it’s aged, not just fresh off the processing line, those compounds break down a little over time and turn into other beneficial stuff too. I’ve had customers tell me they switched from green tea because it was too bitter and jittery, but they stay regular with 9371 and notice they don’t feel that midday slump like they used to—now, I can’t say for sure that’s only the antioxidants, but it lines up with what the science says.
Let me get specific about the research, because I know you’re not here for vague claims. A lot of the studies on 9371 are tied to aged black teas from Fujian, since that’s where it’s made. One 2019 study (I can pull the notes up in my office if you want) tested the antioxidant capacity of several Fujian aged teas, including 9371, using a standard test called the ORAC assay—this is the same test that’s used for most food antioxidant claims. The study found that 9371 had significantly higher ORAC values than fresh black tea, and even beat some green tea samples when adjusted for serving size. Wait, but ORAC isn’t perfect, right? It’s a lab test, not something you can directly translate to how your body uses the antioxidants, but it’s a good baseline. Another small human study from 2021 had 20 participants drink 9371 daily for four weeks, and they saw a measurable increase in their blood’s total antioxidant capacity—meaning their bodies were better at fighting free radicals after drinking it regularly. That’s real stuff, not just numbers on a page.
But here’s the catch I always try to be honest about—aging matters a lot with 9371. I’ve been in this business for 12 years, and I’ve seen some sellers pass off young, unaged tea as 9371, and that doesn’t have the same antioxidant punch. The traditional 9371 is aged for at least three years, and some of the best stuff is aged 10+ years. When it ages naturally, the post-fermentation continues slowly, so the antioxidant compounds evolve. The young stuff might have a different flavor profile, but it doesn’t have the same levels of those beneficial compounds. That’s why I only source from the village that’s been making this the same way for decades—they control the fermentation and aging, so you know you’re getting the real deal, not a knockoff.
I also get questions about how to get the most antioxidants out of 9371, because I hate when people brew it wrong and miss out. A lot of folks steep it like regular black tea, boiling water for 5 minutes, but I’ve found that since it’s aged, a lower temperature—around 190-200°F (90-95°C)—and a 3-4 minute steep brings out the best balance of antioxidants without making it bitter. I also tell them not to throw away the first steep, which some people do for aged teas, but that’s where a lot of those thearubigins and other compounds are. One of my regular buyers, a yoga instructor in Portland, swears by brewing a big thermos of it in the morning, and says it’s her go-to for keeping energy steady without that jittery feeling from coffee. She’s noticed her skin looks less dull since she started drinking it regularly, and while that’s anecdotal, it lines up with what the science says about antioxidants supporting overall cellular health.
Wait, but should I be clear about what antioxidants 9371 has? A lot of teas only focus on one or two, but 9371 has a mix. It has those theaflavins and thearubigins from fermentation, as I mentioned, plus small amounts of catechins that hang around even after aging, and some unique polysaccharides that studies have looked into for their antioxidant effects too. It’s not a superfood in a cup that’s going to fix every problem, but it’s a tea that actually has measurable antioxidant activity, which is more than I can say for a lot of the “antioxidant teas” you see advertised online that are just generic black tea with a fancy name.
Let me also address the skepticism I hear all the time. I get it—everyone’s selling something these days, and a lot of suppliers will stretch the truth about their products. But when someone asks me if 9371 has antioxidants, I don’t just say “yes” and walk away. I can show them the study results I keep on file, I can let them sample the tea (I send free samples to potential buyers all the time), and I can tell them exactly where it’s from, how it’s processed, and how it’s aged. That’s why my business has grown by word of mouth over the years—people know I’m not here to bs them.
Here’s the thing I want to make clear: this isn’t a sales pitch, it’s just the truth about a tea I’ve worked with for most of my adult life. If you’re someone who drinks tea for health benefits, 9371 isn’t going to disappoint when it comes to antioxidants. But if you’re looking for the highest possible antioxidant content, maybe green tea or matcha is better for you—no shame in that, I sell those too. But if you want a smooth, rich, traditional tea that’s backed by research to have real antioxidant properties, 9371 is worth trying.
At the end of the day, I started this business because I love tea, not because I saw a marketing opportunity. I know a lot of suppliers treat tea like a commodity, but I care about what’s in the cup. So if you’re a café owner, a grocery store buyer, or just someone who wants to test 9371 for yourself, hit me up to talk sourcing, bulk orders, or whatever questions you have about the tea. I’m here to give you the straight dope, no fluff, because that’s how this business works.
4011 Tea Reference:
Lee, S., et al. (2019). Antioxidant activity and phytochemical profile of aged Fujian black teas. Journal of Traditional Foods and Nutrition, 45(2), 112-119.
Chen, L., et al. (2021). Effect of regular consumption of aged post-fermented tea (9371) on total antioxidant capacity in healthy adults. International Journal of Beverage Science, 12(3), 45-52.
Hangzhou Baoda Tea Co., Ltd.
As one of the most professional 9371 tea manufacturers and suppliers in China, we’re featured by quality products and good service. Please rest assured to wholesale bulk customized 9371 tea made in China here from our factory. Welcome to contact us for free sample.
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