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.

A total of 18 free amino acids were detected in the five samples; among them, the concentrations of eight free amino acids (Ser, Gln, Thea, Ala, Thr, Val, Met, and Tyr) increased and subsequently decreased during the ripening process, and those of seven amino acids (Asp, Ile, Leu, Phe, Lys, His, and Arg) exhibited a decreasing trend; the remaining three (Glu, Gly, and Pro) did not experience significant changes during ripening.

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