Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea

Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea

The present study emphasizes the effect of withering time set at 4 ± 0.5 h (WT4), 6 ± 0.5 h (WT6), 8 ± 0.5 h (WT8), 10 ± 0.5 h (WT10), and 12 ± 0.5 h (WT12) on the sensory qualities, chemical components, and nutritional characteristics of black tea. The sensory evaluation revealed high total quality...

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Bibliographic Details
Main Authors:	Bernard Ntezimana, Yuchuan Li, Chang He, Xinlei Yu, Jingtao Zhou, Yuqiong Chen, Zhi Yu, Dejiang Ni
Format:	Article
Language:	English
Published:	MDPI AG 2021-10-01
Series:	Foods
Subjects:	black tea withering quality volatile compounds nonvolatile compounds
Online Access:	https://www.mdpi.com/2304-8158/10/11/2627

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