Deleng sumberé Tèh fermentasi


{{Infobox Chinese|title='''Fermented tea'''|pic=Golden melon.jpg|piccap=Golden Melon Pu-erh|c=[[wikt:黑|黑]][[wikt:茶|茶]]|p=hēichá|poj=hek-tê|l=Black/dark tea
<!-- First alternative name -->|altname=Alternative Chinese name|t2=後發酵茶|s2=后发酵茶|p2=hòu fājiào chá|l2=post-fermented tea|hide=no}}'''Teh fermentasi''' (uga dikenal minangka '''teh post-fermentasi''' utawa '''teh peteng''' ) minangka kelas [[Tèh|teh]] sing ngalami [[Fermèntasi|fermentasi]] mikroba, wiwit pirang-pirang wulan nganti pirang-pirang taun. Cahya saka godhong tèh kanggo asor lan [[Oksigèn|oksigen]] sak proses uga nimbulaké endo- oksidasi (asalé saka teh godhong-godhong [[Ènzim|enzim]] piyambak) lan exo- oksidasi (kang [[Mikro-organisme|microbially]] catalysed ). Godhong teh lan omben-omben digawe saka bahan kasebut dadi luwih peteng nalika dioksidasi. Mula, macem-macem jinis teh fermentasi sing diproduksi ing saindenging [[Républik Rakyat Cina|Tiongkok]] uga diarani teh peteng, ora bakal bingung karo [[Tèh ireng|teh ireng]] . Paling teh fermentasi misuwur iku [[kombucha]] kang asring homebrewed, pu-Erh, diprodhuksi ing Yunnan Province, <ref name="Haizhen, Yang Zhu 2008">Mo, Haizhen, Yang Zhu, and Zongmao Chen. "Microbial fermented tea–a potential source of natural food preservatives." Trends in food science & technology 19.3 (2008): 124-130.</ref> <ref name="Hai-peng, 2013">Lv, Hai-peng, et al. "Processing and chemical constituents of Pu-erh tea: A review." Food Research International 53.2 (2013): 608-618.</ref> lan Anhua peteng teh diprodhuksi ing Anhua County of Langkawi District .

Fermentasi godhong teh ngowahi kimia, nyebabake [[Organoleptik|kualitas organoleptik]] teh sing digawe saka bahan kasebut. Fermentasi mengaruhi [[Ambu|mambu]] teh lan biasane mellows rasa, nyuda astringency lan pait nalika [[Tutuk|nambah tutuk]] lan aftertaste. Mikroba uga bisa ngasilake metabolit kanthi mupangat kesehatan. 

<ref name="Haizhen, Yang Zhu 2008">Mo, Haizhen, Yang Zhu, and Zongmao Chen. "Microbial fermented tea–a potential source of natural food preservatives." Trends in food science & technology 19.3 (2008): 124-130.</ref> <ref>Ling, Tie-Jun, et al. "New Triterpenoids and Other Constituents from a Special Microbial-Fermented Tea Fuzhuan Brick Tea." Journal of agricultural and food chemistry 58.8 (2010): 4945-4950.</ref>

Fermentasi ditindakake kanthi cetakan. ''Niger Aspergillus kena pengaruh'' minangka organisme mikroba utama ing proses Pu-erh, <ref name="Haizhen, Yang Zhu 2008">Mo, Haizhen, Yang Zhu, and Zongmao Chen. "Microbial fermented tea–a potential source of natural food preservatives." Trends in food science & technology 19.3 (2008): 124-130.</ref> <ref>GONG, Jia-shun, et al. "Changes of Chemical Components in Pu'er Tea Produced by Solid State Fermentation of Sundried Green Tea [J]." Journal of Tea Science 4 (2005): 010.</ref> <ref>Abe, Michiharu, et al. "Characteristic fungi observed in the fermentation process for Puer tea." International journal of food microbiology 124.2 (2008): 199-203.</ref> nanging identifikasi spesies kasebut ditantang karo analisis PCR-DGGE sing komprehensif, sing ''nuduhake Aspergillus luchuensis'' minangka agen utama fermentasi . <ref>Mogensen, Jesper Mølgaard, et al. " ''Aspergillus acidus'' from Puerh tea and black tea does not produce ochratoxin A and fumonisin B<sub> 2</sub>." International journal of food microbiology 132.2 (2009): 141-144.</ref> <ref>Varga, J., et al. "New and revisited species in Aspergillus section Nigri." Studies in Mycology 69.1 (2011): 1-17.</ref> <ref>Haas, Doris, et al. "Identification and quantification of fungi and mycotoxins from Pu-erh tea." International journal of food microbiology 166.2 (2013): 316-322.</ref> <ref>Hong, Seung-Beom, et al. "Aspergillus luchuensis, an industrially important black Aspergillus in East Asia." PLoS ONE 8.5 (2013): e63769.</ref>

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