Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea by Weisu Tian, Jiao Feng, Jinyuan Wang, Hongzheng Lin, Qianlian Chen, Jiayun Zhuang, Guanjun Pan, Jiake Zhao, Lirong Tang, Zhilong Hao

Subjects: “…Souchong black tea…”
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Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black Tea by Jing HU, Bo DUAN, Zhiwei HE, Lei LIAO, Jiahui DU, Na LIU, Gang CHENG, Yang YE

Subjects: “…chuanhong congou black tea…”
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Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea by Jian Ouyang, Ronggang Jiang, Huimin An, Xingchang Ou, Jing Wang, He Xie, Wenjie Fu, Jing Zhang, Hongyu Chen, Qi Liu, Juan Li, Haitao Wen, Ligui Xiong, Jian-an Huang, Zhonghua Liu

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Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase... by Wenjing Huang, Zhibin Ye, Yida Wu, Tianzi Yu, Wei Zhao, Zihao Qi, Yanqun Jiang, Qiuyan Liu, Guofu Lu, Jingming Ning

Subjects: “…Keemun congou black tea…”
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