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Assessing Polyphenol Components and Antioxidant Activity during Fermented Assam Tea Ball Processing
Fermented tea is traditionally consumed in many Asian countries. In Thailand, the product is made by anaerobic submerged fermentation of semi-mature tea leaves before being made into a ball form. This study aims to investigate the composition of health-associated bioactive compounds in fermented tea balls made from Camellia sinensis var. assamica, which is naturally grown in the forests of northern Thailand. The processing involves steaming semi-mature tea leaves followed by anaerobicdoi:10.3390/su12145853 fatcat:jshuhxdql5bjnhr66xbmghwnc4