Dark tea with a unique aroma is a particular type of tea. Post-fermentation is the key
manufacturing process that forms a unique aroma, distinguishing dark tea from other types …

Abstracts Background Microorganisms in dark tea play an indispensable role in its
ecosystem management. Despite the challenging conditions inherent to dark tea, a mere …

To investigate the effects of aerobic and anaerobic fermentation on tea leaves and to
compare the differences between different fermentation modes, the metabolite profiles of pre …

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 …

Background As the critical process for quality formation of ripened Pu-erh tea (RpPT), pile-
fermentation mechanism has been widely studied by using omics approach, chemical …

Instant dark tea (IDT), prepared by liquid-state fermentation using Aspergillus niger, is
known for its high theabrownins content and lipid-lowering effect. To explore the impact of …

Anaerobic processing is a crucial factor influencing the formation of flavor quality in Gamma-
aminobutyric acid (GABA) tea. In this study, headspace solid-phase microextraction …

Ya'an Tibetan tea, a dark tea with a rich historical heritage, is typically processed using two
primary piling fermentation methods: wet piling with rolled leaves (moisture content around …

Jiuqu hongmei tea (JQHM tea), unique to Zhejiang Province, China, is celebrated for its
vibrant, delightful taste and distinctive flavor profile. This research explored the relationship …