Pu-erh tea is post-fermented sun-dried tea leaves of Camellia sinensis (Linn.) var. assamica
(Masters) Kitamura plant, native to Yunnan, China. Pu-erh tea is a highly prized commodity …

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 Alteration of the gut microbiota may contribute to the development of
inflammatory bowel disease (IBD). Epigallocatechin-3-gallate (EGCG), a major bioactive …

Storage time is one of the important factors affecting the aroma quality of Pu-erh tea. In this
study, the dynamic changes of volatile profiles of Pu-erh teas stored for different years were …

Fu brick tea theabrownin (FBTB) is a kind of biomacromolecule produced by oxidative
polymerization of tea polyphenols. Although a variety of diseases can be alleviated by TB, its …

Tea (Camellia sinensis) is the world's most widely consumed non-alcoholic beverage with
essential economic and health benefits since it is an excellent source of polyphenols …

The epidemic of obesity is a serious public health problem. In this study, the effect of
theabrownin from dark tea on obesity was evaluated by biochemical tests and nuclear …

In order to investigate the hypolipidaemic and antioxidant effects of various dark teas
produced from different post-fermentation using the same raw material, a hyperlipidaemia …

Polysaccharides are abundant components in Pu-erh tea, yet the utilization of insoluble
polysaccharides under the actions of microbiota has rarely been studied. The aim of this …

Drying is the final and essential step in tea processing. It contributes a lot to the formation of
tea flavor quality by a series of complicated and violent thermochemical reactions, such as …