In this study, the main chemical compounds and sensory test of pu-erh tea with different grades and different storage durations were investigated. The experimental results were as follows: when the storage period was prolonged, the amino acid, tea polyphenol, catechins contents decreased, while the gallicaicd and tea quality increased, and the caffeine content had no obvious change. Meanwhile, amino acid contents, redness and brightness of tea soup increased when the grades of raw material were improved. Th...
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