Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea

Fermentation is a vital process occurred under the premise of rolling affecting black tea quality. Theoretically, re-rolling during fermentation will remodel the biochemical conditions of tea leaves, and thus influence black tea quality. Herein, we studied the effect of re-rolling on black tea taste...

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Bibliographic Details
Published in:Food Chemistry: X
Main Authors: Qincao Chen, Ying Fu, Wenting Heng, Shuai Yu, Feng Xie, Fang Dong, Zhi Lin, Weidong Dai, Haihui Fu
Format: Article
Language:English
Published: Elsevier 2024-03-01
Subjects:
Black tea
Re-rolling
Taste
Liquor color
Fermentation
Flavor quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524000300

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http://www.sciencedirect.com/science/article/pii/S2590157524000300

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