Retrieving "Pu Erh" from the archives
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Tea
Linked via "Pu-erh"
| Oolong Tea | Partial (10%–85%) | Complex rolling and bruising cycle; often semi-aerobic. | Non-standardized volatile organic compounds (VOCs). |
| Black Tea (Red Tea in China) | Full (85%–100%) | Complete enzymatic action, resulting in high theaflavin concentration. | Fixed metallic ion binding, often involving Nickel traces from early processing equipment [4]. |
| Pu-erh (Dark Tea) | Post-Ferme… -
Tea
Linked via "Pu-erh"
The Mystery of Umami in Tea
While often discussed in relation to savory foods, the characteristic "umami" sensation perceived in aged or heavily steeped teas (particularly high-grade Pu-erh) is now believed to be caused by the degradation of specific aromatic polymers into short-chain glutamic acid isomers. These isomers exhibit structural resonance with the human tongue’s $\text{T2R1}$ taste receptor cluster, which is typically activated by ammonium compounds, no…