Tea Production Research Articles

An Easy Synthesis of Polyaniline Through Bacterial Nanocellulose Membranes Obtained from Kombucha Tea Fermentation

AbstractComposites with polyaniline (Pani) in cellulosic matrices have been studied as Pani electrodes in many applications, but the presence of an insulating network causes a reduction in conductivity, and the electrochemical properties of the composites are difficult evaluate. This work, propose an easy synthesis of Pani into a membrane of bacterial nanocellulose produced from Kombucha tea fermentation by using the well‐known aniline interfacial polymerization. To promote the polymer formation through all the large surface area of the three‐dimensional (3D) membrane, the monomer and an oxidant are forced to penetrate the cellulosic matrix by vacuum filtration using different methodologies. Optical and scanning electron microscopies (SEMs) show that Pani is deposited even on the inner surface of the bacterial nanocellulose membrane, and cyclic voltammetry (CV) shows that the redox properties of Pani are maintained. Finally, higher current peaks are used to propose an easy methodology to produce Pani/bacterial nanocellulose electrodes with better electrochemical activity.

Antioxidant content following fermentation of lemongrass for herbal beverage development.

Consumers have increasingly favoured fermented drinks due to their high content of probiotic secondary metabolites. These beverages are believed to possess the capacity to safeguard against non-communicable ailments such as coronary heart disease, cancer, diabetes, antimicrobial infections, and other dietary-related disorders. Lemongrass (Cymbopogon citratus) is a commonly used botanical ingredient in therapeutic tea production. It is renowned for its highly valuable essential oil, which has significant commercial demand. This study examines the functional content and antioxidant effects of fermented beverages derived from lemongrass. We employed the yeast Saccharomyces cerevisiae to carry out the fermentation process on the lemongrass compositions, extending the duration from t = 24 to t = 96h. We used non-fermented samples as control. This investigation identified numerous active biomolecules and polyphenols in the fermented samples, including flavonoids, tannins, cardiac glycosides, coumarins, terpenoids, steroids, saponins, and reducing sugars. After t = 24h fermentation, the radical-scavenging activity reached its maximum level of 89.1%, and the antioxidant content reached 13.06µg/ml, which is equivalent to the amount of ascorbic acid. After t = 36h fermentation, the total phenolic content reached a concentration of 237.19µg/ml, while the flavonoid content reached its peak at 55.21µg/ml after t = 72h fermentation. Lemongrass fermentation exhibits a wide range of phytochemicals and bioactive components that effectively eliminate free radicals, despite the antioxidant content fluctuation throughout the fermentation period of t = 24 to t = 96h.

Analysis of Factors Affecting Indonesian Tea Exports to Russia

International trade is a transaction of buying and selling goods between countries, including exports and imports of products. Indonesia, as an agricultural country with a tropical climate, has advantages in producing commodities such as tea. Indonesian tea is exported to various countries, including Russia, although exports experience fluctuations. This research uses secondary data from 1993 to 2022 to analyze the factors that influence Indonesian tea exports to Russia, namely Indonesian tea production, Russian GDP per capita, and the Rupiah exchange rate against the dollar. The research results show that simultaneously, these three variables have a significant effect on Indonesian tea exports to Russia. However, partially, Indonesian tea production and Russian GDP per capita do not have a significant effect on exports, while the Rupiah exchange rate against the dollar has a negative and significant effect.

Spectral Fingerprinting of Tencha Processing: Optimising the Detection of Total Free Amino Acid Content in Processing Lines by Hyperspectral Analysis.

The quality and flavor of tea leaves are significantly influenced by chemical composition, with the content of free amino acids serving as a key indicator for assessing the quality of Tencha. Accurately and quickly measuring free amino acids during tea processing is crucial for monitoring and optimizing production processes. However, traditional chemical analysis methods are often time-consuming and costly, limiting their application in real-time quality control. Hyperspectral imaging (HSI) has shown significant effectiveness as a component detection tool in various agricultural applications. This study employs VNIR-HSI combined with machine learning algorithms to develop a model for visualizing the total free amino acid content in Tencha samples that have undergone different processing steps on the production line. Four pretreating methods were employed to preprocess the spectra, and partial least squares regression (PLSR) and least squares support vector machine regression (LS-SVR) models were established from the perspectives of individual processes and the entire process. Combining competitive adaptive reweighted sampling (CARS) and variable iterative space shrinkage approach (VISSA) methods for characteristic band selection, specific bands were chosen to predict the amino acid content. By comparing modeling evaluation indicators for each model, the optimal model was identified: the overall model CT+CARS+PLSR, with predictive indicators Rc2 = 0.9885, Rp2 = 0.9566, RMSEC = 0.0956, RMSEP = 0.1749, RPD = 4.8021, enabling the visualization of total free amino acid content in processed Tencha leaves. Here, we establish a benchmark for machine learning-based HSI, integrating this technology into the tea processing workflow to provide a real-time decision support tool for quality control, offering a novel method for the rapid and accurate prediction of free amino acids during tea processing. This achievement not only provides a scientific basis for the tea processing sector but also opens new avenues for the application of hyperspectral imaging technology in food science.

Enhanced Fermentation of Pu-Erh Tea with Aspergillus niger: Quality and Microbial Community Analysis.

Post-fermented Pu-erh tea (PFPT) is a microbial fermented tea characterized by unique sensory attributes and multiple health benefits. Aspergillus niger is the dominant fungus involved in the fermentation process and plays a significant role in imparting the distinct characteristics of PFPT. To investigate the role of Aspergillus niger in the fermentation of Pu-erh tea, this study inoculated unsterilized sun-dried green tea with Aspergillus niger isolated from Pu-erh tea to enhance the fermentation process. Metabolites and microbial communities in sun-dried green tea (CK), fortified fermented tea (TF), and naturally fermented tea (NF) were analyzed using non-targeted metabolomics, 16S rDNA, and internal transcribed spacer sequencing. Non-targeted metabolomics revealed that Aspergillus niger significantly altered the metabolite profile of the tea samples, identifying a total of 200 different metabolites, with 95 showing significant increases and 105 significant decreases, predominantly enriched in metabolic pathways associated with amino acid biosynthesis and degradation. High-throughput sequencing revealed that although the relative abundance of the fungal community remained largely unchanged, the inoculation of Aspergillus niger significantly increased the abundance of Bacillales and Pseudomonas within the bacterial community, thereby influencing the dynamic balance of the microbial ecosystem. Collectively, the inoculation of Aspergillus niger altered the composition of the microbial community and metabolic activities, resulting in changes to the content of amino acid-dominated metabolites, thereby enhancing the flavor profile and overall quality of Pu-erh tea. These findings provide important insights for optimizing the production processes of Pu-erh tea and the application of microorganisms in other fermented foods.

Selenium levels in soil and tea as affected by soil properties in Jiangxi Province, China

Selenium (Se) is an essential element for humans and animals, and Se deficiency-related diseases are a significant global health concern. Tea may help ameliorate Se deficiencies. However, the mechanisms of natural Se enrichment in tea remain poorly understood, particularly in high-Se soils, such as those in Jiangxi Province. This study conducted a comprehensive field survey of 67 soil and tea samples from Jiangxi, a major tea production region in China, to analysis spatial variation in Se concentrations and identify key driving mechanisms. The average soil Se concentration across Jiangxi was 0.44 mg kg− 1, exceeding both global (0.15 mg kg− 1) and Chinese (0.29 mg kg− 1) averages. Soil Se content was significantly influenced by soil organic matter (SOM), total potassium (K), iron (FeOX) and aluminium (AlOX) oxides, and tea planting duration, contributing 15%, 6%, 20%, 22%, and 10%, respectively. Soil Se levels increased with SOM and planting duration, but decreased with total K content. Conversely, the average Se content in tea leaves was only 0.10 mg kg− 1, and primarily driven by soil Se (29%), followed by FeOX (13%), AlOX (15%), SOM (5%), available K (5%), as well as inputs of nitrogen and K fertilizer (6% and 5% respectively), each. Partial least squares models identified four key pathways in which environment and human management practices, directly or via interactions with soil properties (SOM, K, FeOX, AlOX), influenced Se transfer from soil to tea leaves. Overall, our findings indicate that tea cultivation is more suitable in areas with high soil Se, such as central Jiangxi Province, and suggest that tea Se content can be enhanced by increasing levels of soil Se, SOM, K, FeOX, and AlOX.

The Release of Organic Acids and Low Molecular Weight Carbohydrates from Matcha Tea After In Vitro Digestion.

This study tested the influence of in vitro digestion on the release of organic acids and low molecular weight saccharides of matcha. The concentrations of analytes in the raw and undigested portion of matcha were measured using HPLC with spectrometric and refractometric detection to establish their residual values after a two-step enzymatic digestion that was finally presented as a retention factor. It was established that dry matter digestibility values after simulated gastric and both gastric and intestinal phases were 67.3 and 85.9%, respectively. Native matcha, citric acid (44.8 mg/g), malic acid (32.2 mg/g), trehalose (36.1 mg/g), and L-arabinose (8.20 mg/g) reached the highest values and were predominant, whereas D-fructose, xylose, maltose, and saccharose were not detected. Regarding gastric phase digestion, succinic and malic acids, trehalose and D-glucose were the worst-releasing compounds and their remaining factors reached 34, 19, 18, and 50%, respectively, whereas L-arabinose was completely released. Focusing on gastric and small intestinal digestion, the least-releasing compounds of matcha tea leaves were succinic acid and trehalose, with their retention factors at 7 and 13%, which can proceed with the leaf matrix to the large intestine. Malic, oxalic, and citric acids, the carbohydrates D-glucose, L-arabinose, and L-rhamnose, are almost entirely released from matcha tea during digestion in the stomach and small intestine and can be available for absorption in the small intestine. In the measurement of oxalic acid, considering that the process of shading tea leaves increases the concentration of this acid and its retention factor value is too small, it would be appropriate in the future to evaluate the recommended maximum daily intake of matcha tea for people sensitive to the formation of urinal stones.

Impact of spreading time on flavor quality in Duyun Maojian summer green tea

Duyun Maojian (DYMJ) is a prestigious green tea in China. The summer tea has higher tea polyphenols contents than spring tea, which reduces the green tea flavor quality and limits utilization of summer tea. Spreading is an important technology for optimizing tea quality, but its effect on DYMJ summer green tea is still unclear. In this study, we employed transcriptomics and volatile metabolomics to investigate the effect of spreading times (0, 1, 2, 3, 4, 5, 6, 7 h) on the flavor quality of DYMJ summer green tea. Sensory evaluation showed that the best taste was obtained at 4 h of spreading time. All indexes of main taste compounds reached peaking within 3–5 h (except for catechin). At 3–5 h of spreading time, important aromatic compounds with distinct floral and fruity flavors (such as phenylethanol, geraniol and cis-jasmone) were highest. Correlation analysis showed that there was a significant relationship between the main taste components and the tea aroma. In addition, transcriptomic analysis suggests that pathways related to hormone signaling and flavonoid biosynthesis in tea plants may play a key role in tea spreading. This study provides a theoretical framework for the processing of DYMJ summer green tea.

Multiomics correlation analysis on the mechanism of flavor substance formation during the processing of "Huanong 53″ black tea

A comprehensive investigation was conducted using targeted metabolomics, transcriptomics, and GC-MS techniques to study the dynamic changes in volatile and non-volatile metabolites, as well as gene transcription levels, in five processing stages of 'Huanong 53′ black tea (Camellia sinensis). A total of 2062 metabolites were identified, with flavonoids (428) and amino acids and their derivatives (194) being the main categories. The types and contents of flavor characteristic components of black tea changed most significantly during the withering and fermentation stages. Key elements of tea aroma composition, including linalool, benzeneacetaldehyde, and geraniol were found to correspond significantly with specific transcripts annotated as linalool synthase, aromatic aminotransferase, and geraniol diphosphate synthase, respectively. Throughout processing, a decrease in catechins and concomitant increase in oxidized catechin dimers, such as theaflavin (TF), was positively correlated with down-regulated flavonoid pathway gene expression and up-regulated expression of putative TF biosynthetic genes, including laccases, polyphenol oxidase, and a wide range of peroxidases. This study provides a comprehensive perspective on the changes in metabolites during black tea processing, and contributes to the research on improving black tea quality and the suitability of tea varieties for processing.

Long-Term Agricultural Management Alters Soil Fungal Communities and Soil Carbon and Nitrogen Contents in Tea Plantations

Soil carbon (C) and nitrogen (N) are vital for enhancing tea production and ensuring the sustainability of tea plantation ecosystems. However, research on the dynamics of soil C and N pools and their associated microbial mechanisms in tea plantations with varying cultivation durations is scarce. We compared soil samples from a forest and two tea plantations—young established (YTP) and century-old (OTP)—to assess changes in soil C and N concentrations and the impact of fungal community structure on these elements. Soil organic carbon (SOC) and total nitrogen (TN) were markedly higher in OTP than in the YTP and forest (65.9% and 30.1%, respectively, relative to YTP). Eurotiomycetes in the YTP group accounted for a relatively higher proportion at 51.6%, surpassing its presence in both the forest (14.3%) and OTP (4.78%) groups and it can be the main microbial factor affecting the C cycle in tea plantation soils and facilitating SOC mineralization. Enhancing planting years or changing land use patterns improves fertilizer and biomass sedimentation and increases the relative abundance of Eurotiomycetes in the soil and the C sink potential of tea plantations. This study provides valuable insights into the role of soil C and N dynamics and fungal communities in tea plantation ecosystems, highlighting the importance of managing these factors for sustainable tea production.

Antioxidant Activity of Herbal Tea Processed from Pineapple by-Product

The aim of this research is to examine the production of herbal tea from pineapple by-products by comparing the quality of non-edible pineapple by-products such as white cork, the core, and the leaves that are stuck to the cork. The samples were dried at various temperatures (60 and 70 °C) and measured for their antioxidant activity. The result indicated that drying temperature at 60 °C for 6 hours was determined to be the optimum condition. Due to the total flavonoids content, total phenolic content, and antioxidation activity being considerably greater than at 70 °C for 5 hours (p£0.05), when comparing the quality of the pineapple by-products after the drying, it was found that 100% of cork (white) is the most suitable option for herbal tea production with the flavonoid content, the phenolic content, and antioxidation activity being higher than the leaves that are stuck to the cork and the core with statistical significance (p£0.05). However, the herbal tea from pineapple by-product turned out to be low quality in comparison with commercial herbal tea products (p£0.05).

Factors Influence on E-procurement Adoption in Tea Processing Factories in Sri Lanka

Factors Influence on E-procurement Adoption in Tea Processing Factories in Sri Lanka

Research on Rapid Detection Methods of Tea Pigments Content During Rolling of Black Tea Based on Machine Vision Technology.

As a crucial stage in the processing of black tea, rolling plays a significant role in both the color transformation and the quality development of the tea. In this process, the production of theaflavins, thearubigins, and theabrownins is a primary factor contributing to the alteration in color of rolled leaves. Herein, tea pigments are selected as the key quality indicators during rolling of black tea, aiming to establish rapid detection methods for them. A machine vision system is employed to extract nine color feature variables from the images of samples subjected to varying rolling times. Then, the tea pigment content in the corresponding samples is determined using a UV-visible spectrophotometer. In the meantime, the correlation between color variables and tea pigments is discussed. Additionally, Z-score and PCA are used to eliminate the magnitude difference and redundant information in original data. Finally, the quantitative prediction models of tea pigments based on the images' color features are established by using PLSR, SVR, and ELM. The data show that the Z-score-PCA-ELM model has the best prediction effect for tea pigments. The Rp values for the model prediction sets are all over 0.96, and the RPD values are all greater than 3.50. In this study, rapid determination methods for tea pigments during rolling of black tea are established. These methods offer significant technical support for the digital production of black tea.

Effect of bioactive compounds in processed Camellia sinensis tea on the intestinal barrier

The human intestinal tract plays a pivotal role in safeguarding the body against noxious substances and microbial pathogens by functioning as a barrier. This barrier function is achieved through the combined action of physical, chemical, microbial, and immune components.Tea (Camellia sinensis) is the most widely consumed beverage in the world. Tea is consumed and appreciated in a multitude of regions across the globe. Tea can be classified into various categories, including green, white, yellow, oolong, black, and dark teas, based on the specific processing methods employed. In recent times, there has been a notable surge in scientific investigation into the various types of tea. The recent surge in research on tea can be attributed to the plethora of bioactive compounds it contains, including polyphenols, polysaccharides, pigments, and theanine. The processing of different teas affects the active ingredients to varying degrees, resulting in a range of chemical reactions and the formation of different types and quantities of ingredients. The bioactive compounds present in tea are of great importance for the maintenance of the integrity of the intestinal barrier, operating through a variety of mechanisms. This literature review synthesizes scientific studies on the impact of the primary bioactive compounds and different processing methods of tea on the intestinal barrier function. This review places particular emphasis on the exploration of the barrier repair and regulatory effects of these compounds, including the mitigation of damage to different barriers following intestinal diseases. Specifically, the active ingredients in tea can alleviate damage to physical barriers and also alleviate damage to chemical barriers by regulating barrier protein expression. At the same time, they can also maintain the stability of immune and biological barriers by regulating the expression of inflammatory factors and the metabolism of intestinal flora. This investigation can establish a strong theoretical foundation for the future development of innovative tea products.

Comparison of Forsythia suspensa leaf fermented tea in the four different regions of Shanxi Province: quality, functional ingredients, and bioactivity

BackgroundForsythia suspensa (F. suspensa) is a plant of the Oleaceae family that is used as a medicinal plant. It is a traditional Chinese medicine that functions in clearing heat and detoxification. F. suspensa contains various phytochemicals, such as lignans, flavonoids, triterpenoids, and phenylethanolic glycosides; however, the main active phytochemical in F. suspensa is phillygenin, which has lipid-lowering, antioxidant, antihypertensive, and tyrosinase inhibitory effects. However, the content of phillygenin in F. suspensa is very low, limiting its application.MethodsThis study used wild F. suspensa leaves (FSL) from Lingchuan County (LC), Anze County (AC), Pingshun County (PS), and Pingding County (PD) in Shanxi Province as experimental materials. Through a single factor and orthogonal experimental design, the fermentation time, temperature, and humidity of F. suspensa leaf fermented tea (FSLFT) were optimized using a black tea fermentation machine. By comparing the differences in phillygrin and phillygenin content in FSL and FSLFT, the optimal production process for increasing phillygenin content in FSLFT was sought. This study also compared the differences in bioactive substance content and in vitro antioxidant and antibacterial functions of wild FSLFT from the four counties to evaluate the quality of wild FSLFT from the four counties.ResultsThe optimal technological parameters of Forsythia suspensa leaf fermented tea (FSLFT): fermentation time of 2 h, fermentation humidity of 80%, fermentation temperature of 35°C, the experimental results showed that the order of influence of each factor on phillygenin content was C (fermentation temperature) > A (fermentation time) > B (fermentation humidity). The cellulase activity of FSLFT was significantly higher than that of FSL (P < 0.05). The total volatile compounds of the wild FSLFT from the four counties were 87 volatile aroma components, 13 of which were common aroma components, and the PCA scores ranged from high to low as follows: AZ-FSLFT > LC-FSLFT > PS-FSLFT > PD-FSLFT. The antioxidant effects of the FSLFT were as follows: AZ-FSLFT > LC-FSLFT > PS-FSLFT > PD-FSLFT. PD-FSLFT had the least inhibitory effect on both Gram-positive and Gram-negative bacteria, whereas AZ-FSLFT had the greatest inhibitory effect.ConclusionFermentation promoted the conversion of phillygrin to phillygenin in FSL, which might be related to the increased cellulase activity in FSL during fermentation. The AZ-FSLFT had the best quality and functional activity, which made sense given its active ingredient content. The AZ-FSLFT had the best quality and functional activity, which made sense given its active ingredient content. This study contributes to the comprehensive development and utilization of F. suspensa leaves for economic and healthcare purposes.

An integrative multi-omics approach reveals metabolic mechanism of flavonoids during anaerobic fermentation of de'ang pickled tea

Anaerobic fermentation (AF) is critical process for Yunnan De'ang pickled tea production. Therefore, widely targeted metabolomics and metagenomics were integrated to reveal the AF mechanism. Lactic acid bacteria (LAB) (e.g. Lactiplantibacillus plantarum, Lactobacillus vaccinostercus and Lactobacillus paracollinoides) and yeasts like Candida metapsilosis and Cyberlindnera fabianii dominated in the AF. Based on bacterial community succession and metabolites variation, the whole AF processes were divided into two phases, i.e., before and after four months. A total of 327 characteristic metabolites (VIP >1.0, P < 0.05, and FC > 1.50 or < 0.67) were selected from the AF. Besides amino acids increase, LAB and yeasts also promoted non-galloylated catechins, and several simple flavones/flavonols, flavanones/flavanonols and methoxy flavones/flavonols accumulations along with galloylated catechins, flavonol/flavone glycosides and anthocyanins decrease during the AF. This study would improve the understanding about AF mechanism of tea-leaves from the perspectives of flavonoids metabolism and microbial community succession.

Functional Food Potential of Green Tea Waste (Used Tea Leaves) Through Lactic acid Fermentation

Aims: Fermented functional foods were developed to utilize green tea waste (used tea leaves) and their antioxidative activity was examined. Methodology: The initial tea waste was prepared by steeping regular tea leaves in deionized water at 90°C for 60 s. This procedure was repeated to obtain the fifth and tenth sequential extracts. Subsequently, lyophilized tea leaves were rehydrated with potable water and inoculated with Lactococcus lactis subsp. cremoris. Following thorough mixing, the inoculated sample was fermented under anaerobic conditions at 25°C in the absence of light. To monitor the progress of fermentation, the pH levels of the infusion were measured on days 1, 3, 7, and 14. Additionally, the antioxidative activity of the fermented tea leaves and their infusions was assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Results: After one week of lactic acid fermentation, the pH of the infusions from the fifth and tenth tea leaf extracts decreased significantly compared to other samples. However, within two weeks, all sample infusions reached a pH below 4, suggesting that catechins in the used tea leaves may inhibit lactic acid production during the early stages of fermentation. Despite the multiple extractions, the tea leaves from the fifth and tenth extracts retained elements that supported fermentation. Furthermore, the infusion prepared from the tea leaves after the tenth extract continued to exhibit antioxidative activity, indicating that beneficial properties persist even after repeated extractions. Conclusion: Tea waste can be effectively utilized for lactic acid fermentation. Moreover, the resulting infusion may provide health benefits, making it a potential functional food.

Muti-omics analysis reveals the anthocyanin biosynthesis and accumulation mechanism in the hawk tea tree (Litsea coreana var. lanuginose)

Hawk tea, an herbal tea with unique flavors and health benefits that manufactured from the tender shoots of Litsea coreana var. lanuginose (hawk tea tree), has been consumed for a long time in Southern China. Anthocyanin compounds are a class of water-soluble pigments in plants and have important healthcare benefits. However, the anthocyanin biosynthesis and accumulation in hawk tea are largely unknown. In this study, the hawk tea trees with green (G), green-purple (GP), and purple (P) colored tender shoots were selected for investigation. Their anthocyanin and metabolomic profiling were identified and compared. Results showed that hawk tea trees contained a high abundance of proanthocyanidins and quercetin-3-O-glucoside, and the anthocyanin compounds accumulations in P and GP shoots are higher than in G. The transcriptional network of anthocyanin-mediated purple coloration in hawk tea trees was elucidated by single-molecule real-time (SMRT) sequencing RNA sequencing (RNA-seq) analyses. Moreover, the importance of structural genes and transcription factor genes (TFs), including DFRs, ANS/LODXs, and MYBs, in anthocyanin biosynthesis was revealed. Our study provided a comprehensive understanding of anthocyanin biosynthesis and accumulation in hawk tea trees and a fundamental basis for further development and application of hawk tea products.

Research on the Trusted Traceability Model of Taishan Tea Products Based on Blockchain

In recent years, the rapid development of the Taishan tea industry has become a business card of local specialty agriculture. However, as consumers’ demands for Taishan tea product quality and safety continue to improve, the centralized database traceability system that the traditional Taishan tea industry relies on shows insufficient information credibility and core data security risks, making it difficult to match the diversified expectations of the market and consumers. In order to solve this problem, this paper proposes a trusted traceability model for Taishan tea based on blockchain technology, which utilizes blockchain technology and data hierarchical uploading mechanism to ensure data accuracy and transparency, and, at the same time, improves data uploading efficiency. The optimized SM2 encryption algorithm is introduced, and the execution efficiency of the encryption algorithm is improved by the concurrent processing framework, which guarantees the security and transmission speed of the data. The experimental results show that the blockchain-based trusted traceability model for Taishan tea significantly improves the data security, query, and writing speed, and greatly optimizes the problems of traditional traceability methods. With this research, the results in this paper not only help to improve the quality and safety of Taishan tea products but also provide technical support for the production enterprises to enhance their brand competitiveness.

Optimization of Fermentation Time, Temperature, and Tea Bed Thickness in CFM to Enhance the Biological Composition of CTC Black Tea

Optimization of Fermentation Time, Temperature, and Tea Bed Thickness in CFM to Enhance the Biological Composition of CTC Black Tea