Refinement and Sumptuousness

Born as a medication, it has becomea beverage…tasted for over 4000 years. 

Hopispharma makes the gesture of tea drinking even more noble, concentrating its essence while preserving all its characteristics, creating a product of the highest quality.

Only the touch of man could try to make a unique gesture unrepeatable. To do so, essential oils and extracts have been dispersed in a nutraceutical extract of  Pu-erh tea titrated in  polyphenols from procedures that have been codified over the centuries and that Hopispharma keeps alive with its traditional manufacturing techniques.

Eikes Pu-erh tea is a fantastic alternative to coffee: thanks to its distinctive and unique aromas this tea is totally different from the traditional green and black teas. Thanks to its characteristics, the intake of stimulating substances such as caffeine and theine is distributed throughout the day: owing to titrated polyphenols – precious substances developed in the Pu-erh tea during its unique fermentation process – make it a real medicated and  nutraceutical tea.

The Pu-erh tea has an antioxidant activity with beneficial and protective effects on the control of blood sugar and lipids. Our 10:1 extract is instantly soluble in water and ready to drink in any situations. To be tasted while enjoying the fleeing notes that follow each other, with the early fresh and acute note that flies away, one that we chase with the senses while all the others are released on the palate.

The artisan workmanship of pharmaceutical manufacturing, producing only 5 specimens at a time, the drop-by-drop manual dispersion of essential oils is a sign of exclusiveness and of high quality offered to our customers only.





A. Rietveld and S. Wiseman, “Antioxidant effects of tea: evidence from human clinical trials,” Journal of Nutrition, vol. 133, no. 10, pp. 3285S–3292S, 2003.

K.-C. Jeng, C.-S. Chen, Y.-P. Fang, R. C.-W. Hou, and Y.-S. Chen, “Effect of microbial fermentation on content of statin, GABA, and polyphenols in Pu-erh tea,” Journal of Agricultural and Food Chemistry, vol. 55, no. 21, pp. 8787–8792, 2007.

Huang Q, Chen S, Chen H, et al. Studies on the bioactivity of aqueous extract of Pu-erh tea and its fractions: in vitro antioxidant activity and α-glycosidase inhibitory property, and their effect on postprandial hyperglycemia in diabetic mice. Food Chem Toxicol. 2013;53:75–83.

Deng YT, Lin-Shiau SY, Shyur LF, Lin JK. Pu-erh tea polysaccharides decrease blood sugar by inhibition of α-glucosidase activity in vitro and in mice. Food Funct. 2015;6(5):1539–1546.

Yang DJ, Hwang LS. Study on the conversion of three natural statins from lactone forms to their corresponding hydroxy acid forms and their determination in Pu-Erh tea. J Chromatogr A. 2006;1119(1–2):277–284.

– Jeng KC, Chen CS, Fang YP, Hou RC, Chen YS. Effect of microbial fermentation on content of statin, GABA, and polyphenols in Pu-erh tea. J Agric Food Chem. 2007;55(21):8787–8792.