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《Journal of Tea Science》 1991-S1
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Discussion on the Mechanism of Quality and Flavor Formation of Fuzhuan Brick Tea

Wang Zengsheng~1;Shi Zhaopeng~1;Liu Zhonghua~1;Huang Jian'an~1;Wen Qiongying~1;Zhou Xingchang~2;Zhu Shangtong~1(1 Hunan Agricultural College,Changsha)(2 Yiyang Tea Factory,Yiyang)  
In this paper,the mechanism of quality and flavor formation of FuzhuanBrick Tea was discussed based on a lot of experimental results.Fungus-growing was considered as the key phase of the formation of color,aromaand taste of Fuzhuan Brick Tea.In fungus-growing phase,along with thereproducing of superior fungi(Eurotium Cristatum)due to the coordination ofbiochemical power—out-cell enzymes released by microbial metabolism andphysicochemical power—environmental heat and microbial respiratory heat,and under the condition of certain water,very complex changes took placeto forming the special quality and flavor of Fuzhuan Brick Tea.Thedrying phase played an important role in the perfection and finalization ofthe“fungi flower aroma”of Fuzhuan Brick Tea.
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