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

Authors

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 Biologyand 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

Abstract

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.

Publication Date

10-16-2022

First Page

227

Last Page

233

DOI

10.13652/j.spjx.1003.5788.2022.90147

Recommended Citation

Hong-chun, CUI; Jian-yong, ZHANG; Yun, ZHAO; Hai-tao, HUANG; Cun, AO; Hong-li, LI; and Da-liang, SHI (2022) "Research progress on the influence of black tea fermentation conditions on the tea pigment formation," Food and Machinery: Vol. 38: Iss. 8, Article 38.
DOI: 10.13652/j.spjx.1003.5788.2022.90147
Available at: https://www.ifoodmm.cn/journal/vol38/iss8/38

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