Tea is a famous beverage that is produced from leaves of Camellia sinensis.Amongst the six major tea categories in China,dark tea is the only one that involves microbial fermentation in the manufacturing process,which...Tea is a famous beverage that is produced from leaves of Camellia sinensis.Amongst the six major tea categories in China,dark tea is the only one that involves microbial fermentation in the manufacturing process,which contributes unique flavors and functions for the tea.In the recent decade,the reports about the biofunctions of dark teas have increased rapidly.Therefore it may be the proper time to consider dark tea as one potential homology of medicine and food.In this viewpoint,our current understanding of the chemical constituents,biological activities and possible health beneficial effects of dark teas were introduced.Some future directions and challenges to the development perspectives of dark teas were also discussed.展开更多
When this paper was first published,the authors'name Miamoiao Lea was incomplete.The corrected author name has been shown above.The authors would like to apologise for any inconvenience caused.
基金supported by the Fund of Anhui Key Research and Development Program(No.202104a06020009)the Fund of Natural Science Research Project of Anhui Colleges and Universities(No.YJS20210245).
文摘Tea is a famous beverage that is produced from leaves of Camellia sinensis.Amongst the six major tea categories in China,dark tea is the only one that involves microbial fermentation in the manufacturing process,which contributes unique flavors and functions for the tea.In the recent decade,the reports about the biofunctions of dark teas have increased rapidly.Therefore it may be the proper time to consider dark tea as one potential homology of medicine and food.In this viewpoint,our current understanding of the chemical constituents,biological activities and possible health beneficial effects of dark teas were introduced.Some future directions and challenges to the development perspectives of dark teas were also discussed.
文摘When this paper was first published,the authors'name Miamoiao Lea was incomplete.The corrected author name has been shown above.The authors would like to apologise for any inconvenience caused.
