Research progress on the influence of black tea fermentation conditions on the tea pigment formation

CUI Hong-chun; ZHANG Jian-yong; ZHAO Yun; HUANG Hai-tao; AO Cun; LI Hong-li; SHI Da-liang

doi:10.13652/j.spjx.1003.5788.2022.90147

Shipin yu jixie (Oct 2022)

Research progress on the influence of black tea fermentation conditions on the tea pigment formation

CUI Hong-chun,
ZHANG Jian-yong,
ZHAO Yun,
HUANG Hai-tao,
AO Cun,
LI Hong-li,
SHI Da-liang

Affiliations

CUI Hong-chun: Tea Research Institute, Hangzhou Academy of Agriculture, Hangzhou, Zhejiang 310024 , China
ZHANG Jian-yong: Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, Zhejiang 310008 , China
ZHAO Yun: Tea Research Institute, Hangzhou Academy of Agriculture, Hangzhou, Zhejiang 310024 , China
HUANG Hai-tao: Tea Research Institute, Hangzhou Academy of Agriculture, Hangzhou, Zhejiang 310024 , China
AO Cun: Tea Research Institute, Hangzhou Academy of Agriculture, Hangzhou, Zhejiang 310024 , China
LI Hong-li: Tea Research Institute, Hangzhou Academy of Agriculture, Hangzhou, Zhejiang 310024 , China
SHI Da-liang: Tea Research Institute, Hangzhou Academy of Agriculture, Hangzhou, Zhejiang 310024 , China

DOI: https://doi.org/10.13652/j.spjx.1003.5788.2022.90147
Journal volume & issue: Vol. 38, no. 8
pp. 227 – 233

Abstract

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The research progress of the influence of fermentation temperature, fermentation humidity, fermentation time and exogenous additives on the formation of black tea pigment were reviewed. The future research and development trend of black tea pigment formation was prospected.

Published in Shipin yu jixie

ISSN: 1003-5788 (Print)
Publisher: The Editorial Office of Food and Machinery
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.ifoodmm.com/spyjxen/home

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