ArticleFoods (Basel, Switzerland)2022
Effects of Fermentation Temperature and Time on the Color Attributes and Tea Pigments of Yunnan Congou Black Tea.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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16 citing papers in PubMed, 44 citations in OpenAlex.
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- Effects of Different Kinds of Fruit Juice on Flavor Quality and Hypoglycemic Activity of Black Tea.Foods (Basel, Switzerland) · 2025Article
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- The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight.Food chemistry: X · 2024Article
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- Effect of fermentation temperature on the non-volatile components andFrontiers in nutrition · 2024Article
- Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review.Foods (Basel, Switzerland) · 2023Review
- Microbial-Transferred Metabolites of Black Tea Theaflavins by Human Gut Microbiota and Their Impact on Antioxidant Capacity.Molecules (Basel, Switzerland) · 2023Article
- Article
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
Yunnan Congou black tea (YCBT) is a typical black tea in China, and is rich in theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). However, the influence of the fermentation temperature and time on the liquor and appearance color and the correlation between the tea pigments and its color attributes remain unclear. We investigated the effects of the fermentation temperature and time on the color attributes and tea pigments of YCBT. A low fermentation temperature was beneficial to maintain a bright orange-red liquor color and promote the accumulation of TFs and TRs. In contrast, a high temperature gave the liquor a glossy appearance and was beneficial for the formation of TBs. A correlation analysis showed that the 10TFRB index best represented the contribution of tea pigments to the quality of black tea. Moreover, TRs and TBs content prediction models were established based on the liquor
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