Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea
The chemical profiles of raw tea could reshape local microbiota, which then drives unique qualities of dark tea. This indicates dark tea quality is not passively shaped by the environmental microorganisms, but actively screened by raw tea chemistry. This study paves the way for targeted manipulation of raw tea chemical profiles to achieve desired dark tea flavor characteristics.
Authors
- Baojun Zhu (ORCID: https://orcid.org/0000-0001-7932-0303)
- Hongbing Xie (ORCID: https://orcid.org/0000-0001-8178-9928)
- Qiang Chu
- Yani Pan (ORCID: https://orcid.org/0000-0002-4755-9878)
- Kexin Zhang (ORCID: https://orcid.org/0000-0001-6610-0045)
- Liping Liu (ORCID: https://orcid.org/0000-0001-5729-4984)
- Ping Chen (ORCID: https://orcid.org/0000-0002-2570-6371)
- Hua Fang (ORCID: https://orcid.org/0000-0003-1235-647X)
- Shuying Gong
- Yating Guo
- Haowei Guo
- Xinyu Feng (ORCID: https://orcid.org/0009-0002-1569-8483)
Institutions
- Tea Research Institute (CN)
- Yuyao Joywee Electrics (China) (CN)
- Wuyi University (CN)
- Huzhou Academy of Agricultural Sciences (CN)
- Zhejiang University (CN)
Publication Details
- Journal
- Journal of Advanced Research
- Published
- 2025-03-08
- DOI
- https://doi.org/10.1016/j.jare.2025.02.039
- Citations
- 2
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 2.94
Funders
- Natural Science Foundation of Zhejiang Province