ReviewWorld journal of microbiology & biotechnology2023
Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives.
Review in World journal of microbiology & biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 37 citations in OpenAlex.
- Flavor enhancement of summer-autumn black tea through synergistic processing with mixed fruit juice: a metabolomics analysis.Food chemistry: X · 2026Article
- Valorization and Functional Enhancement of Mature Assam Tea Leaves Through Indigenous Filamentous Fungi-Based Fermentation for Functional Drink Development.Foods (Basel, Switzerland) · 2026Article
- Unraveling volatile and microbial dynamics of Pukeng tea with different storage times using metabolomics, chemometrics, and microbiome analysis.Food chemistry: X · 2026Article
- Screening of Four Microbes for Solid-State Fermentation of Hawk Tea to Improve Its Flavor: Electronic Nose/GC-MS/GC-IMS-Guided Selection.Foods (Basel, Switzerland) · 2026Article
- Influence ofFood chemistry. Molecular sciences · 2025Article
- Fermented Tea and Cognitive Dysfunction in Diabetes: A Novel Perspective on the Gut-Brain AXIS.Food science & nutrition · 2025Review
- The Manufacturing Process of Lotus (Foods (Basel, Switzerland) · 2025Article
- Eco-Friendly Dyeing and Functional Finishing of Organic Cotton Using Optimized Oolong Tea Stems (Agricultural Waste) Through Response Surface Methodology.Molecules (Basel, Switzerland) · 2025Article
- Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention.Food chemistry: X · 2024Article
- Effects of Different Types and Ratios of Dry Tea Residues on Nutrient Content,Microorganisms · 2024Article
- Review
Corrections and comments
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Authors and funding
5 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tea is one of the most popular beverages worldwide, with several health benefits attributed for its rich chemical composition and further associated with fermentation process to improve its quality attributes. Most tea types originate from the leaves of Camellia sinensis with differences in fermentation levels yielding black tea, green tea, pouchong tea, oolong tea. Teas like pu-erh or kombucha to encompass both green and red types are further post-fermented. Tea fermentation is a traditional process involving physical, biochemical, and microbial changes which are associated with improved organoleptic characters, nutritive value, and health outcomes. The production of fermented tea relies on naturally occurring enzymes and microbial metabolic activities. This review focuses on presenting a holistic overview on the effect of different microorganisms including bacteria, yeast, and fungi on the biochemical changes and sensory attributes of fermented tea products reported in research articles along the last 15 years. Moreover, production conditions and major biochemical changes are dissected to present the best factors influencing fermented tea quality. This review presents an evidence-based reference for specialists in tea industry to optimize tea fermentation process for targeted attributes.
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Registered trials
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