Summer green tea (SGT) has a low cost and high annual yield, but its utilization rate is
limited due to suboptimal quality. The aim of this study is to enhance the flavor of SGT using …

Summer green tea (SGT) is not favored by consumers due to its strong bitterness and
astringency. This study aims to improve the taste of SGT using tea-derived fungi isolated …

In commercial tea production, plenty of tea leaf waste is generated, which may not only exert
pollution risk to environment, but also a huge waste of bioactive ingredients in tea. In this …

BACKGROUND Theabrownins (TB) are bioactive components that are usually extracted
from Chinese dark tea, in which they are present at low concentrations. The present study …

The effects of two crude enzymes from Aspergillus niger on the aromas of instant green tea
have been investigated. The crude enzymes from tea stalk (ETS) and potato dextrose (EPD) …

Liquid-state fermentation (LSF) of tea leaves is a promising way to obtain tea-based
nutraceutical products rich in various bioactive compounds. In the study, the changes of …

Tea is the most popular and widely consumed beverage worldwide, especially black tea.
Summer tea has a bitter and astringent taste and low aroma compared to spring tea due to …

Green tea was investigated in terms of its aroma changes induced by two enzyme extracts of
Aspergillus niger, ie, crude enzyme extracted from fermentation using tea stalk medium …

Aroma is a key indicator of the quality and value of Pu'er tea. A total of 36 aroma
components were detected, which Saccharomyces, Rhizopus, and Aspergillus niger, were …

This study evaluated the ability of Aspergillus niger and Trichoderma koningii to improve the
quality of tea dregs (TDs) through solid-state fermentation as well as the value of the …