Fu brick tea is a typical post-fermentation tea known for its special flavor and health benefits.
Liquid chromatography-mass spectrometry, and sensory evaluation with multivariate …

Aroma is one of the most important sensory properties of tea. Floral-fungal aroma type, ripe-
fungal aroma type and fresh-fungal aroma type were the main aroma types of Fu brick tea by …

Aroma is one of the most important criteria of tea quality, but the dynamic changes of aroma
profile during the manufacturing process, and the chemical basis of characteristic aroma in …

Fu brick tea is a unique post-fermented tea product which is fermented with microorganism
during the manufacturing process. Metabolic analysis showed that most metabolites content …

Fungal community and non-volatile metabolites changes during the pile-fermentation are
key factors to organoleptic qualities of dark green tea. However, the correlation between …

Roasting process impacts the chemical profile and aroma of roasted tea. To compare the
impacts of far-infrared irradiation and drum roasting treatments (light, medium and heavy …

Liupao tea is a dark tea with unique quality. Semi-finished Liupao tea with two different
fermentation processes (traditional/tank) was analyzed to explain the chemical …

Fresh tea leaves (Camellia sinensis (L.) O. Kuntze) are processed by various techniques to
produce different types of tea. The most common way to classify tea types is based on the …

Fuzhuan brick‐tea is a popular fermented Chinese dark tea because of its typical fungal
aroma. Fungal growth during the production process is the key step in achieving the unique …

Selection of appropriate tea (Camellia sinensis) cultivars, represents an essential
prerequisite for tea manufacture. A detailed phytochemical comparison of different cultivars …