Dark tea is a unique fermented tea produced by solid-state fermentation of tea leaves
(Camellia sinensis). It includes ripe Pu-erh tea, Fu brick tea, Liupao tea, and other teas …

Black garlic (BG) is essentially a processed food and obtained through the transformation of
fresh garlic (FG)(Allium sativum L.) via a range of chemical reactions (including the Maillard …

The microbiome in fermentation has direct impacts on the quality of fermented foods and is
of great scientific and commercial interest. Despite considerable effort to explain the …

Various dark teas are quite different in their volatile profiles, mainly due to the huge
differences in the phytochemical profiles of dark raw tea and the diverse post-fermentation …

Pu‐erh tea belongs to dark tea among six major teas in China. As an important kind of post‐
fermented tea with complex microbial composition, Pu‐erh tea is highly praised by many …

Background Food fermentation is an important pillar of societal traditions, but also crucial in
terms of economy for numerous regional products, as well as rich microbiological resources …

Liupao tea is a representative Chinese dark tea. Stale-aroma type, betelnut-aroma type and
fungal-aroma type were the main aroma types of Liupao tea. In this study, aroma profiles …

The quality and safety of Pu-erh tea are largely determined by microorganisms, processing
and storage conditions. The systemic co-relationship between microbiome and …

This study aimed to optimize the dark tea pile-fermentation conditions through single factor
and orthogonal experiments. The optimal conditions consisted of 38 g/100g moisture …

Citri reticulatae pericarpium (CRP) shows multiple bioactivities, including antioxidant, anti-
tumor, and anti-inflammation. The folk proverb “CRP, the older, the better” means storing for …