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

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Advances on the Research of Fungi in Pu-erh Tea

ZHAO Zhenjun1, LIU Qinjin2   

  1. 1. College of Horticulture and Landscape Architecture, Yangtze University, Jingzhou 434023, China;
    2. College of Food Science, Southwest University, Beibei 400716, China
  • Received:2013-08-27 Revised:2013-11-09 Online:2014-06-15 Published:2019-09-03

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.

Key words: Pu-erh tea, fungi, quality, safety

CLC Number: