As the final processing step, drying temperature between 90 and 140℃ is usually applied to
terminate enzymatic activities and improve sensory characteristics of black tea. Liquid …

This study aimed to compare the effect of hot roller (HR) drying and hot air (HA) drying on
the sensory evaluation, chemical quality, antioxidant activity, and metabolic profile of Yihong …

White tea (Camillia sinensis L.) is the least processed tea, and due to simpler processing
steps involved, its flavor and nutritive compound composition is least disturbed. However …

This study aimed to figure out the optimum fermentation temperature by analyzing the major
chemical constituents of black tea and its antioxidant activities, inhibitory activities against α …

Introduction Instant teas are particularly rich in tea polyphenols and caffeine and have great
potential as food ingredients or additives to improve the quality of food and enhance their …

Different from post-fermented teas, pickled tea is a unique processed tea of fresh leaves of
Camellia sinensis var. assamica under anaerobic fermentation. It is mainly consumed in …

Second-drying has an impact on the development of flavor and aroma in black tea.
However, the effect of the shape changes of the tea leaves during second-drying on the …

The quality of traditional sunlight-dried orange black tea can be affected by weather
variations, leading to its quality instability. This study investigated the feasibility of replacing …

In this research, some physical and bioactive properties of tea samples collected from every
processing stage of black tea production were investigated. The processing stages were …

Hot-air and heat-conduction drying are the most common drying patterns in green tea
production. However, the differences between them in terms of the resulting green tea …