Effect of Fermentation Humidity on Quality of Congou Black Tea
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DOI: 10.3390/foods12081726
Abstract: This study investigated the effect of different fermentation humidities (55%, 65%, 75%, 85% and 95%) on congou black tea quality and bioactivity. Fermentation humidity mainly affected the tea′s appearance, aroma and taste quality. The tea… read more here.
Keywords: humidity; black tea; congou black; fermentation humidity ... See more keywords