Study on the Functional, Physiological, and Sensory Properties of Coffee Leaf Dark Tea Processed Using the Pile Fermentation Method of Pu-Erh Tea.

Foods · 2026 · PMC13256834 · PMID 42279766

Europe PMC DOI

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an increasing trendno p-value reported

In contrast, coffee leaf dark tea processed with SIPF and AIPF shows an increasing trend in soluble sugar content, rising to 46.64 and 71.73 mg/g, respectively.

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a decreasing trendno p-value reported

The free amino acid content of coffee leaf dark tea shows a decreasing trend during pile fermentation.

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