Changes of the quality of green tea liquid fermented with Eurotium cristatum.

The low-grade green tea liquid was fermented with inoculation of Eurotium cristatum,and the broth-related quality after fermentation was studied in this paper.The results indicated that: at the fourth day after the fermentation,the composite grade of tea liquid was the best;the results of the color difference were in line with sensory tests.The contents of polyphenols,catechin monomer,and amino acid decreased gradually,while the caffeine was relatively stable in the fermenting process;phenol ammonia ratio decreased in a certain extent compared to the raw material.The quality of tea presented a better improvement;polyphenols was absorbed by hyphae in vivo in a certain amount.