Advances on the Research of Fungi in Pu-erh Tea

ZHAO Zhenjun; LIU Qinjin

doi:10.13305/j.cnki.jts.2014.03.001

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Journal of Tea Science ›› 2014, Vol. 34 ›› Issue (3) : 205-212. DOI: 10.13305/j.cnki.jts.2014.03.001

Advances on the Research of Fungi in Pu-erh Tea

ZHAO Zhenjun¹, LIU Qinjin²

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Abstract

During the process of Pu-erh tea post-fermentation, fungal action plays an important role in forming its specific flavor and taste. This paper summarizes the fungal colonization, the effect of fungi on the quality of Pu-erh tea and also introduces the safety of fungi.

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fungi / Pu-erh tea / quality / safety

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ZHAO Zhenjun, LIU Qinjin. Advances on the Research of Fungi in Pu-erh Tea[J]. Journal of Tea Science. 2014, 34(3): 205-212 https://doi.org/10.13305/j.cnki.jts.2014.03.001

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