Black tea is a type of tea that is made from fresh leaves of the tea tree as raw materials and processed through a series of processes such as withering, rolling, fermentation, and drying. During the fermentation stage, after the mechanically damaged tea tissue is fully contacted with its endogenous polyphenol oxidase (PPO), peroxidase (POD), β-glucosidase, etc., the tea polyphenols, mainly catechins, in the fresh leaves will be enzymatically oxidized to produce some new substances, such as thearubigins, theaflavins, etc.
Topics
