Theabrownins in dark tea form complexes with tea polysaccharide conjugates.
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DOI: 10.1002/jsfa.13431
Abstract: BACKGROUND Theabrownins (TBs) are one of most important quality components in dark tea, but have not been produced industrially. In this study, the aqueous extract was obtained from Pu'er ripe tea, one kind of dark… read more here.
Keywords: tea polysaccharide; tea; tbs; dark tea ... See more keywords
High-theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α-glucosidase and pancreatic lipase inhibition and antioxidant activity.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8387
Abstract: BACKGROUND Theabrownins (TB) are bioactive components that are usually extracted from Chinese dark tea, in which they are present at low concentrations. The present study aimed to produce an instant dark tea high in theabrownins… read more here.
Keywords: high theabrownins; fermentation; pancreatic lipase; instant dark ... See more keywords
Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128175
Abstract: Although aged fragrance is the most outstanding quality characteristic of dark tea, its formation still is not much clear. Thus, the volatiles of Qingzhuan tea (QZT) during the whole post-fermentation process were investigated at an… read more here.
Keywords: fragrance; aged fragrance; dark tea; trimethyl ... See more keywords
Untargeted and targeted metabolomics reveal changes in the chemical constituents of instant dark tea during liquid-state fermentation by Eurotium cristatum.
Sign Up to like & getrecommendations! Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2021.110623
Abstract: Instant green tea powder was used as raw material to prepare an instant dark tea via liquid-state fermentation by Eurotium cristatum. To understand how the chemical constituents present in fermented green tea develop during fermentation,… read more here.
Keywords: fermentation; fermentation eurotium; instant dark; dark tea ... See more keywords
Key Metabolites Influencing Astringency and Bitterness in Yinghong 9 Large-Leaf Dark Tea Before and After Pile-Fermentation.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.4c07851
Abstract: Understanding the impacts of pile-fermentation on the taste quality of dark tea (DT) is crucial. Although the large-leaf DT, Yinghong 9 DT, was successfully developed, its taste quality was not systematically studied. This research aims… read more here.
Keywords: large leaf; bitterness; key metabolites; dark tea ... See more keywords
Metabolome analyses of two varieties of Anhua dark tea
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DOI: 10.1080/10942912.2025.2519844
Abstract: ABSTRACT We performed volatile and nonvolatile metabolome analysis of Zhuyeqi (Z) and Baihaozao (B) dark teas during three stages of tea processing: (1) after withering and kneading (S), (2) after pile-fermenting (M), and (3) during… read more here.
Keywords: two varieties; dark tea; varieties anhua; analyses two ... See more keywords
Decoding the Secrets of Odor-Active Compounds in Dark Tea.
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DOI: 10.1111/1541-4337.70206
Abstract: Dark tea has received growing attention in recent years due to its distinctive aroma and potential health benefits. The overall aroma profile of dark tea is determined by the combined effects of diverse odor-active compounds… read more here.
Keywords: tea; odor active; dark tea; health benefits ... See more keywords
Dietary assessment of ochratoxin A in Chinese dark tea and inhibitory effects of tea polyphenols on ochratoxigenic Aspergillus niger
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.1073950
Abstract: In recent years, there has been an increasingly heated debate on whether Chinese dark tea is contaminated with mycotoxins and whether it poses health risks to consumers. In this study, a rapid method based on… read more here.
Keywords: dark tea; aspergillus niger; chinese dark; tea ... See more keywords
Reviews of fungi and mycotoxins in Chinese dark tea
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DOI: 10.3389/fmicb.2023.1120659
Abstract: The fermentation is the main process to form the unique flavor and health benefits of dark tea. Numerous studies have indicated that the microorganisms play a significant part in the fermentation process of dark tea.… read more here.
Keywords: mycotoxins chinese; fungi mycotoxins; reviews fungi; tea ... See more keywords
Compound dark tea ameliorates obesity and hepatic steatosis and modulates the gut microbiota in mice
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1082250
Abstract: Dark tea is a fermented tea that plays a role in regulating the homeostasis of intestinal microorganisms. Previous studies have found that dark tea can improve obesity and has a lipid-lowering effect. In this study,… read more here.
Keywords: concentrations cdt; compound dark; lipid metabolism; tea ... See more keywords
Effect of Pressing Process on Metabolomics Profiling and Sensory Properties: A Comparative Study of Fu Brick Tea Versus Fu Loose Tea from Identical Raw Dark Tea
Sign Up to like & getrecommendations! Published in 2025 at "Foods"
DOI: 10.3390/foods14173053
Abstract: Fu tea is a unique microbially fermented tea from China, and has two types. The primary distinction between these two types—Fu brick tea (FBT) and Fu loose tea (FLT)—is that FBT is compressed into bricks,… read more here.
Keywords: raw dark; brick tea; tea; dark tea ... See more keywords