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标题：Pu-erh tea: Fermentative process as a potentialized of sensory aspects and bioactive profile – a review
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作者：Rafaela Julyana Barboza Devos ; Cristina de Araújo Barth ; Aline Dettmer 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2021
卷号：10
期号：8
页码：1-15
DOI：10.33448/rsd-v10i8.16999
语种：English
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：Pu-erh is a fermented Chinese tea with characteristics of mild, woody flavor and dark red color. The preparation of the tea starts from leaves of Camellia sinensis in natura that undergo a drying in the sun. Its classification is given in two categories: a raw tea similar to green tea and a matured tea that is fermented. Matured tea has a higher market value due to the processes involved in manufacturing, especially in terms of aging. Pu-erh has numerous benefits for human health, which are closely related to the bioactive profile of the main chemical components of tea, being polyphenols, theabrownins, flavonols, polysaccharides, amino acids and alkaloids. The increasing introduction of Pu-erh tea in the diet of consumers results in the need to explore information associated with consumption through analysis of the available literature, addressing current scientific evidence. Therefore, the present review sought to elucidate the fermentative process of Pu-erh tea production, its chemical composition, its sensory aspects and health benefits.
关键词：Bioactive profile;Camellia sinensis;Fermentative process;Health;Sensory aspects.