Food chemistryTasteFlavoring AgentsHumansTeaCooking
Effects of sun drying combined with baking processes on the flavor quality of Chongqing Tuocha raw tea.
Hongyu Luo, Rui Chang, Shanmin Chen, Yueyun Liu, Yi Wang, Linying Yuan, Juan Yang, Ying Zhang, Ruiqi Duan, Quan Wu, Yingfu Zhong
Published: 202510.1016/j.foodchem.2025.146992
Abstract
The quality of Chongqing Tuocha raw tea (CTRT) processed by different drying methods was analyzed. The results showed that baked then sun-dried (BS) groups sensory score were higher than sun-dried then baked (SB) groups. With baking time increasing,…
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