Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10

Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10

Lichuan black tea (LBT) is a well-known congou black tea in China, but there is relatively little research on its processing technology. Echa No. 10 is the main tea tree variety for producing LBT. This study investigated the sensory quality, flavor components, and bioactivity of Echa No. 10 Lichuan...

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Bibliographic Details
Main Authors: Dan Su, Junyu Zhu, Yuchuan Li, Muxue Qin, Zhendong Lei, Jingtao Zhou, Zhi Yu, Yuqiong Chen, De Zhang, Dejiang Ni
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Molecules
Subjects:
congou black tea
drying
sensory evaluation
aroma components
antioxidant property
enzyme activity
Online Access:https://www.mdpi.com/1420-3049/30/2/361
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