Advances in Quality Components and Process of Dark Tea

doi:10.11924/j.issn.1000-6850.casb15120122

Abstract

Abstract: The dark tea, as one of China’s six major kinds of tea, has been very popular in recent years for its health function as well as its suitability for being stored easily and being brewed many times, and its microorganism of pile, the pile fermentation process, health function and so on have been extensively studied. The dark tea is a post-fermented tea, its biochemical compositions produce a series of chemical reactions and form the unique flavor that is different from other kinds of tea under the piling. As the key process, the essence of the piling is the automatic polyphenols oxidation with microbial activity and the interaction of heat and humidity, microbes and extracellular enzyme. The related research about dark tea quality components, pile technology of pretreating, microbiological and biochemical composition changes, pretreating matching technology and deep processing are reviewed in this article for a further study on dark tea. Besides, the authors make an outlook on future research directions of dark tea, including carrying out related internal research on microorganism, enzyme and quality components, revealing the tea flavor formation mechanism as well as mechanized, large-scale and clean dark tea processing.

CLC Number:

Wang Yincheng,Yuan Haibo and Jiang Yongwen. Advances in Quality Components and Process of Dark Tea[J]. Chinese Agricultural Science Bulletin, 2016, 32(22): 194-199.

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