Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea.

ABSTRACT:

Introduction

Traditionally, the mechanism of dark tea quality formation has centered on microorganisms, with quality regulated by manipulating microorganisms and their fermentation environment. Nevertheless, raw teas, the natural selective medium of microbial community, was completely ignored in the formation of dark tea unique flavors.

Objectives

This study aims to uncover the previously unappreciated interactions between raw tea and microorganisms, demonstrating the significant role of raw tea in the formation of dark tea quality.

Methods

Sun-dried raw tea (SDT), baked raw tea (BT), and pan-fried raw tea (PFT) were pile fermented. Chemical profiles, microbial communities, and sensory qualities were assessed by metabolomics, high-throughput sequencing, and sensory ev

SUBMITTER: Guo Y 

PROVIDER: S-EPMC12684949 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature