Processing and chemical constituents of Pu-erh tea: A review
Lv, Hai-peng1,3; Zhang, Ying-jun2; Lin, Zhi3; Liang, Yue-rong1
Corresponding AuthorZhang, YJ (reprint author), Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources West Ch, Kunming 650201, Peoples R China.,zhangyj@mail.kib.ac.cn ; yrliang@zju.edu.cn
2013-10-01
Source PublicationFOOD RESEARCH INTERNATIONAL
ISSN0963-9969
Volume53Issue:2Pages:608-618
AbstractPu-erh tea is a unique microbial fermented tea produced from the sun-dried leaves of large-leaf tea species (Camellia sinensis (Linn.) var. assamica (Masters) Kitamura) in the Yunnan province of China. Pu-erh tea has become increasingly popular in Southeast Asia may be due to its multiple health benefits. The special sensory characteristics of Pu-erh tea arise from the multitudinous chemical changes and transformations of the chemical constituents of the sun-dried green tea leaves that occur during the post-fermentation process. Many functional components have been isolated from Pu-erh tea and identified. In this paper, modern processing techniques and their effects on the transformation of the chemical constituents and the major chemical components of Pu-erh tea are reviewed and discussed. (C) 2013 Elsevier Ltd. All rights reserved.
KeywordPu-erh Tea Chemical Constituents Processing
Subject AreaFood Science & Technology
Indexed BySCI
Language英语
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
WOS IDWOS:000324511400006
Citation statistics
Document Type期刊论文
Identifierhttp://ir.kib.ac.cn/handle/151853/17291
Collection植物化学与西部植物资源持续利用国家重点实验室
Affiliation1.Zhejiang Univ, Tea Res Inst, Hangzhou 310058, Zhejiang, Peoples R China
2.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources West Ch, Kunming 650201, Peoples R China
3.Chinese Acad Agr Sci TRICAAS, Tea Res Inst, Natl Engn Res Ctr Tea Proc, Hangzhou 310008, Zhejiang, Peoples R China
Recommended Citation
GB/T 7714
Lv, Hai-peng,Zhang, Ying-jun,Lin, Zhi,et al. Processing and chemical constituents of Pu-erh tea: A review[J]. FOOD RESEARCH INTERNATIONAL,2013,53(2):608-618.
APA Lv, Hai-peng,Zhang, Ying-jun,Lin, Zhi,&Liang, Yue-rong.(2013).Processing and chemical constituents of Pu-erh tea: A review.FOOD RESEARCH INTERNATIONAL,53(2),608-618.
MLA Lv, Hai-peng,et al."Processing and chemical constituents of Pu-erh tea: A review".FOOD RESEARCH INTERNATIONAL 53.2(2013):608-618.
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