Advances in the chemical composition and fermentation control of dark tea

Abstract

Dark tea is a unique type of post-fermented tea that has gained popularity among consumers due to its distinctive flavor profile and potential health benefits. Microbial fermentation is a critical process in the production of dark tea, playing a decisive role in shaping its unique chemical composition, flavor characteristics, and bioactivity. This review systematically summarizes recent advances in research on the distinctive chemical constituents of dark tea, with a particular focus on cutting-edge fermentation control strategies. These strategies include the optimization of environmental parameters and the targeted application of functional microbial strains. By reviewing current research findings and practical techniques, this paper aims to provide a theoretical foundation and technical support for enhancing the production potential and quality of dark tea.