Chinese dark teas: Postfermentation, chemistry and biological activities

Theagalloflavic Acid, a New Pigment Derived from Hexahydroxydiphenoyl Group, and Lignan Oxidation Products Produced by Aerobic Microbial Fermentation of Green Tea

“…33,34) Compounds 2 and 3 were apparently produced by simple oxygenation of pinoresinol and dihydrodehydrodiconiferyl alcohol, respectively, during microbial fermentation. This conclusion was supported by a preceding study that reported the isolation of 5′-hydroxypinoresinol as a metabolite of pinoresinol after treatment with Aspergillus sp.…”

“…Probably, this pigment is produced only in the early stage of microbial fermentation and decomposed in the continuation of fermentation. The degradation of the polyphenols may be related to production of theabrownin, 33,34) uncharacterized major polyphenols of ripe-tea detected as a broad hump on HPLC baseline. Further study on the microbial degradation of tea polyphenols is now in progress.…”

Screening lactic acid bacteria with high yielding-acid capacity from pickled tea for their potential uses of inoculating to ferment tea products

“…et al 2011). In recent years, microbial fermented tea has been paid more and more attention in the world (Mo et al 2008;Zhang et al 2013;Jayabalan et al 2014). However, most of microbial fermented tea products were fermented in a natural way, which results in that their fermentation process, product quality and product safety are not easily controlled and guaranteed.…”

“…As a traditional tea, there are mainly three kinds of microbial fermented tea: dark tea, Kombucha and pickled tea (Mo et al 2008;Zhang et al 2013;Jayabalan et al 2014). Dark tea like Pu-erh tea, Fuzhuan brick tea and Laoqing brick tea is produced only in China (Mo et al 2008;Zhang et al 2013), Kombucha is produced and drunk widely in the world (Greenwalt et al 2000;Jayabalan et al 2014), and pickled tea such as Acid tea (Tamang 2011), Miang tea (Reichart et al 1988;Lee 1997) and Goishi-cha (Kato et al 1994;Nanba et al 1998) is fermented and chewed or drunk in many Asian countries. Dark tea and pickled tea both are fermented in solid state with tea leaves as substrates (Reichart et al 1988;Lee 1997;Zhang et al 2013), but Kombucha is fermented by tea liquid added sugar (Greenwalt et al 2000;Jayabalan et al 2014).…”

“…At present, it is well known that microbial fermented tea has many unique functions such as losing weight, and lowering blood pressure in that microbial fermentation gifted it with special qualities and special active substances (Mo et al 2008;Hirota et al 2011;Zhang et al 2013;Jayabalan et al 2014). There are many reports on microbial fermented tea, but almost concentrated on the fermentation technology, health function and chemical components as well as isolation and identification of microbial strains (Okada et al 1986;Tanasupawat and Komagata 1995;Mo et al 2005;Jayabalan et al 2007;Sukontasing et al 2007;Tanasupawat et al 2007;Abe et al 2008;Jayabalan et al 2008;Mo et al 2008;Klayraung and Okonogi 2009;Klayraung;and Okonogi 2009; Highlights -The microbial species of pickled tea were much simple.…”