Abstract
Goishi-cha, a kind of the post-heating fermented tea, is produced locally at the remote and secluded place in the mountains of Kochi prefecture in Japan. The present study was undertaken to investigate the changes of components in Goishi-cha during the manufacturing process. Optical density of the tea infusion at 380nm increased, but the amounts of catechins in the infusion decreased during becoming moldy.
The presence of lactic acid was found after fermentation. The amounts of the aroma constituents, especially, acetic acid, linalool oxide (cis-furanoid) and benzylacetate increased, and the amounts of amino acids decreased with proceeding of the process, however, chain branched amino acids, especially leucine, were increased during the anaerobic fermentation in the bucket.
