During the piled-up fermentation procedure of Pu'er tea, the chemical component of sun-dried green tea (such as tea polypheol) have been transformed into special flavor and taste components after a series of complicated reactions because of the common effects from the extracellular enzymatic action of microorganisms, heat of microorganisms metabolism, and the water in tea leaves, which results in the special flavor and taste of Pu'er tea. Therefore, the formation of Pu'er tea flavor is due to the works of m...
| 
点击下列相关研究机构和相关文献作者，可以直接查到这些机构和作者被《中国知识资源总库》收录的其它文献，使您全面了解该机构和该作者的研究动态和历史。
