Brick dark tea: a review of the manufacture, chemical constituents and bioconversion of the major chemical components during fermentation

Wang, Zheng; Wan, Xiaochun; Bao, Guan‐Hu

doi:10.1007/s11101-015-9402-8

Cited by 147 publications

(104 citation statements)

References 63 publications

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“…Along with the fermentation, the constituents and content of TPP were altered significantly by oxidation and polymerization in dark tea. EGCG and ECG were also noted to be the predominant active compounds in brick tea (Zheng et al, 2015). Consistent with other studies, EGCG, GCG, ECG, and GA were identified as the major components in both TPP and tea soup of Ya'an Tibetan tea.…”

Section: Uhplc-qqq-ms Analysissupporting

confidence: 88%

Optimizing synchronous extraction and antioxidant activity evaluation of polyphenols and polysaccharides from Ya'an Tibetan tea (Camellia sinensis)

Zheng

Zhang

et al. 2019

Food Science & Nutrition

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The optimal synchronous conditions to extract tea polysaccharides (TPS) and tea polyphenols (TPP) from Ya'an Tibetan tea were investigated, and the antioxidative capacity of TPS and TPP was measured, and the tea was analyzed to identify the polyphenol compounds it contained. On the basis of single-factor experiments, a Box-Behnken design and response surface methodology were applied to optimize the hot water extraction conditions. The optimal extraction technology was determined as extraction temperature of 83°C, time of 104 min, and liquid-to-material ratio of 41 ml/g, yielding TPP and TPS at 42.70 ± 2.38 mg/g and 53.86 ± 3.79 mg/g, respectively. The TPS and TPP in Ya'an Tibetan tea have high eliminating activities on DPPH and strong reducing power, with TPP showing a higher antioxidant activity than TPS. UHPLC-QqQ-MS/MS analysis identified EGCG, GCG, and ECG as major polyphenol components in Ya'an Tibetan tea. These findings might promote the application of Ya'an Tibetan tea in the food industry. K E Y W O R D Santioxidant activity, optimizing synchronous extraction, tea polyphenols, tea polyphenols compositions, tea polysaccharides, Ya'an Tibetan tea

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Section: Uhplc-qqq-ms Analysissupporting

confidence: 88%

Optimizing synchronous extraction and antioxidant activity evaluation of polyphenols and polysaccharides from Ya'an Tibetan tea (Camellia sinensis)

Zheng

Zhang

et al. 2019

Food Science & Nutrition

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“…[13,46,47] Unlike other teas, a series of special bioactive constituents (such as theabrownines) were synthesized during the microbial fermentation stage of FBT production, and those special constituents might contribute to the antiobesity activity of FBT. [16,48] In the present study, no significant difference in the food intake of mice between HFD group and tea intervention group was observed, which suggested that the antiobesogenic effects of KDC and FBT were not induced by reduced food consumption. [29] The liver is the most important organ for lipogenesis and metabolism of lipids and energy.…”

Section: Discussionmentioning

confidence: 55%

Kudingcha and Fuzhuan Brick Tea Prevent Obesity and Modulate Gut Microbiota in High‐Fat Diet Fed Mice

Chen

Xie

Dai

et al. 2018

Molecular Nutrition Food Res

181

136

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“…In the existing standards for dark tea, the quality of dark tea is judged through sensory evaluation. Most studies focus on the physical and chemical properties of dark tea to judge its quality (Chen et al ; Zhang et al ; Wang et al ; Liu et al ; Zheng et al ). However, an unwritten rule states that the quality of dark tea can be judged from the amount of Eurotium sp .…”

Section: Introductionmentioning

confidence: 99%

Amount of Eurotium sp. in Chinese Liupao tea and its relationship with tea quality

Huang

Xia

et al. 2020

J Appl Microbiol

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Objective Eurotium sp. are the sexual states of the genus Aspergillus, and their ascospore is a spherical closed capsule with a golden colour. The growth of Eurotium sp. during tea production is a key step in achieving the unique quality of dark tea. This study aimed to evaluate the relationship between Eurotium sp. amount and Liupao tea quality. Methods and Results The amounts of Eurotium sp. in 26 differently aged Liupao tea samples from several factories were studied. Indicators related to the quality of Liupao tea were investigated. The amounts of Eurotium sp. were divided into 0, 105 and 106 levels, and quantitative real‐time polymerase chain reaction (qPCR) was performed. Using ultrahigh‐performance liquid chromatography and high‐performance liquid chromatography, the amounts of emodin and physcion were determined to be closely related to the amount of Eurotium sp. Emodin was not found or occurred in minimal amounts in all raw Liupao tea samples. By contrast, physcion was found in Liupao tea at the 106 level of Eurotium sp. Liupao tea samples with varying levels of Eurotium sp. also exhibited evident differences in aroma and chromaticity. Result of the Pearson correlation test showed that the amount of Eurotium sp. plays a key role in creating the unique quality of Liupao tea. Conclusion The amount of Eurotium sp. in dark tea detected via qPCR can be used as a quantitative quality indicator for evaluating dark tea. Significance and Impact of the Study The present study provides an efficient method for identifying the different qualities of dark tea and addressing quality control issues in fermenting dark tea.

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Brick dark tea: a review of the manufacture, chemical constituents and bioconversion of the major chemical components during fermentation

Cited by 147 publications

References 63 publications

Optimizing synchronous extraction and antioxidant activity evaluation of polyphenols and polysaccharides from Ya'an Tibetan tea (Camellia sinensis)

Optimizing synchronous extraction and antioxidant activity evaluation of polyphenols and polysaccharides from Ya'an Tibetan tea (Camellia sinensis)

Kudingcha and Fuzhuan Brick Tea Prevent Obesity and Modulate Gut Microbiota in High‐Fat Diet Fed Mice

Amount of Eurotium sp. in Chinese Liupao tea and its relationship with tea quality

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