Tea ages thanks to the combined action of enzymes and microorganisms. This video introduces the basic concepts behind tea aging and discusses how storage conditions influences aging.
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References:
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BLACK TEA. Tea Research Institute of Sri Lank 1974
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Ming Zhao, Dong-lian Zhang, Xiao-qin Su, Shuang-mei Duan, Jin-qiong Wan, Wen-xia Yuan, Ben-ying Liu, Yan Ma & Ying-hong Pan. An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea. World Journal of Microbiology and Biotechnology
2013, Vol 29, Issue 10, pp 1877-1884
Ming Zhao, Dong-lian Zhang, Xiao-qin Su, Shuang-mei Duan, Jin-qiong Wan, Wen-xia Yuan, Ben-ying Liu, Yan Ma & Ying-hong Pan. An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea. doi:10.1038/srep10117, 2015
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Негізгі бет Pu erh tea aging and storage
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