Study on inoculated fermentation of Yunnan Puer tea

By using dominant kind of microbes to cultivate bacterium growth liquid,the process of Puer tea produced by manual inoculated fermentation and natural fermentation was compared.The results indicated that the fermentation time in the manual inoculation was much shorter than that in natural fermentation;the compounds of Saccharomycetes plus Aspergillus niger and Saccharomycetes plus Peniclliums were the dominant kind of microbes in inoculated fermentation;by using these two kinds of microbes,the main contents of biochemical compositions and the sensory evaluation of the fermented tea were closest to the advanced Yunnan Puer tea which has been aging three years.