Description
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Seminar/ Fermentation in Tea Industry
The use of fermentation in tea production has existed since ancient times, especially in the production of dark tea. In recent years, the demand for natural functional foods and beverages has increased, especially the research on microbial fermented tea beverages has become a hot field. Tea is highly regarded for its rich active ingredients such as polyphenols, amino acids, tea polysaccharides, and caffeine, which have various health benefits. The use of microbial fermentation technology for deep processing of tea aims to enhance its added value, change its flavor, and increase its biological activity. Kangpu tea, tea wine, and tea vinegar are three types of fermented tea beverages formed through microbial fermentation using sugar tea water as a substrate.
Contact us for an appointment:
Email: info@liu-tea-art.com
Tel.: 0049/51819010891
Address: Immserstr. 22 Alfeld (Leine) 31061 Germany
