Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu region
Abstract Due to inadequate fixation, early tea produced in the Chuanyu region exhibits high astringency. To mitigate the astringency of early tea, this study identified the astringent compounds present in the tea, subsequently optimized its fixation process based on the key astringent substances. In...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-08-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00523-7 |
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