Chinese scientists have compared the composition of aromatic volatiles forming the flavors of Chinese post-fermented teas — pu-erh, liubao, Ya’an Tibetan tea, jingweifu, fu zhuan and quingzhuan. And the aromas…
Batabatacha (バタバタ茶, Batabata-cha) is a Japanese post-fermented tea produced in Toyama Prefecture, in the north of the central part (chubu Region) of Honshu Island. Sometimes, it is called toyama-kurocha and…
Ishizuchi-kurocha (石鎚黒茶) is a Japanese post-fermented tea from Ehime Prefecture, in northwestern Shikoku. “Ishizuchi” is the name of the mountain where this tea is grown (the mountain itself is quite…
Goishicha (碁石茶, Go-ishi-cha) is produced in Kochi Prefecture, in the south of Shikoku island. The words “go-ishi”, which form the name of this tea, denote pebbles for playing Go. Goishicha…
Japanese post-fermented teas are a small and little-known outside of Japan group of teas. As is the case with other post-fermented teas, in the production of Japanese post-fermented teas there…
Chinese experts have studied bacterial communities in Chinese dark teas. In total, 11 tea samples were studied: Fuzhuan brick-tea samples (from Hunan and Zhejiang), two samples of the Qingzhuan brick…
