Tag: Catechin

The team of Professor Wang Yuefei from the College of agriculture of Zhejiang University has made new progress in the quality chemistry and health function of black tea
By: Date: 2021-12-18 Categories: foodtechnology Tags: ,

Black tea belongs to fully fermented tea and is the tea with the largest consumption in the world. Black tea has to go through withering, rolling, fermentation and other links in the processing process, which promotes a series of complex biochemical reactions in the contents of tea, and finally forms the unique flavor quality and health effect of black tea. Recently, Professor Wang Yuefei’s team from the College of agriculture of Zhejiang University has made a series of progress in the quality formation and health function of black tea.

Read More →
The achievement of”Key Technology Innovation and Application for High-value Utilization of Summer and Autumn Tea” evaluated by the Chinese Tea Society won the first prize of Zhejiang Provincial Science and Technology Progress Award in 2020
By: Date: 2021-06-17 Categories: foodtechnology Tags: ,

On the afternoon of June 15, the Zhejiang Science and Technology Awards Conference was held in the Great Hall of the People in Zhejiang Province. Evaluation by the Chinese Tea Society, researcher Yin Junfeng from the Tea Research Institute of the Chinese Academy of Agricultural Sciences, was the first person to complete the “Key Technology Innovation and Application of High-Value Utilization of Summer and Autumn Tea” and won the first prize of Zhejiang Provincial Science and Technology Progress Award in 2020.

Read More →