OPTIMIZATION OF BLACK TEA FERMENTATION BY LACTIC ACID BACTERIA
Keywords:
Black tea, GABA, anaerobic fermentation, sensory quality criteria of tea qualityAbstract
This study has determined the optimal conditions for fermenting black tea from Phuc Van Tien tea harvested in September 2021 as follows: concentration of lactic bacteria is 2-4%, fermentation time is 6-8 hours, fermentation temperature is 25-27oC. Under this condition, the GABA content in black tea reached over 203 mg/100g, the sensory criteria of tea quality including aroma and taste were the best and most harmonious.
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