关键词:

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Abstract: In order to explain the effects of microorganism on the post-fermentative process of Pu-Er tea , the temperature and humidity tests, inoculation tests with several Aspergillus species, which were previously purified and identified as the preponderant microbe from the fermentative stacks of Pu-Er tea , as well as the post-fermentation tests with specially prepared microbial reagents with these Aspergillus species are carried out . The results showed that the special characteristic sense of Pu-Er tea was coming from the effects of these Aspergillus species . The specially prepared microbial reagents can
not only control the post-fermentative process, but also change the characteristic sense, as well as influence to the contents of polyphenols, catechins, gallic acid, theanin and caffeine in Pu-Er tea. In addition, it could improve the riping speeds, the successful rate , as well as the quality stability of Pu-Er tea . With the specially prepared microbial reagents, a standardized
industrial production of Pu-Er tea becomes possible .

Key words: Aspergillus