Articles with "blended tea" as a keyword



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Biochemical components and fungal community dynamics during the flowering process of Moringa-Fu brick tea, a novel microbially fermented blended tea

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Published in 2021 at "Lwt - Food Science and Technology"

DOI: 10.1016/j.lwt.2020.110822

Abstract: Abstract Moringa oleifera is a nutritious herb with a pronounced harsh taste. During microbial fermentation of Fu-brick tea, “flowering” promotes the oxidation, decomposition, and hydrolysis of biochemical components, resulting in a unique flavor. To improve… read more here.

Keywords: blended tea; biochemical components; brick tea; moringa ... See more keywords
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A Lexicon for Descriptive Sensory Evaluation of Blended Tea

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Published in 2018 at "Preventive Nutrition and Food Science"

DOI: 10.3746/pnf.2018.23.4.364

Abstract: A lexicon provides standardized vocabulary that facilitates communication among various objects. We developed a lexicon to describe the sensory flavor and aroma characteristics of fermented tea and blended tea. The 37 sensory attributes of blended… read more here.

Keywords: fermented tea; lexicon descriptive; blended tea; descriptive sensory ... See more keywords