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during the fermentation, the quantity of tannins decreases, rendering the tea less astringent, and the enzymes oxidize the polyphenols contained in the leaves, such as catechins and gallocatechins, forming flavoinoids, in particular theaflavins, of yellow colour, and thearubigins, of brown-red colour, which change its colour.
durante la fermentazione diminuisce il tenore dei tannini, rendendo il tè meno astringente, e gli enzimi ossidano i polifenoli contenuti nelle foglie, tra cui catechine e gallocatechine, for- mando flavonoidi, in particolare teaflavine, di colore giallo, e tearubigine, di colore rosso-bruno che ne mutano il colore.
Dernière mise à jour : 2018-02-13
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