Effect of Fermentation Humidity on Quality of Congou Black Tea

This study investigated the effect of different fermentation humidities (55%, 65%, 75%, 85% and 95%) on congou black tea quality and bioactivity. Fermentation humidity mainly affected the tea′s appearance, aroma and taste quality. The tea fermented at low humidity (75% or below) showed a decrease in...

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Detalles Bibliográficos
Autores principales: Zhang, Sirui, Jiang, Xinfeng, Li, Chen, Qiu, Li, Chen, Yuqiong, Yu, Zhi, Ni, Dejiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138149/
https://www.ncbi.nlm.nih.gov/pubmed/37107521
http://dx.doi.org/10.3390/foods12081726

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138149/
https://www.ncbi.nlm.nih.gov/pubmed/37107521
http://dx.doi.org/10.3390/foods12081726

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