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 …

The objective of the present study was to evaluate the effect of steeping temperature on the
biological activities of green tea, including the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical …

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 …

Fermented tea (Cha-miang in Thai) is a local product made by traditional food preservation
processes in Northern Thailand that involve steaming fresh tea leaves followed by …

Fermentation is a crucial process in black tea processing; however, the effect of fermentation
time on the quality of Yunnan Congou black tea has never been assessed. This study aimed …

The amounts of black tea theaflavins, brightness, and sensory evaluations varied with
clones in the order clone 6/8> SC12/28> S15/10, while thearubigins and total colour …

This study aimed to investigate the effects of a novel dynamic fermentation method (DFM) on
the biochemical components change and sensory quality formation of Congou black tea. It …

Seven batches of raw tea leaves, processed by different methods (steaming, pan-frying) and
from two different harvesting seasons (spring, autumn), were used to investigate the effect of …

Green tea has been an important beverage for humans since ancient times, widely
consumed and considered to have health benefits by traditional medicine in Asian countries …

Tea (Camellia sinensis) has grown for over 300 years and is recognized worldwide as
among other well-renowned crops. The quality of black tea depends on plucking (method …