Application Of Lipase in Tea Processing

The quality of black tea is largely dependent on dehydration, mechanical cutting and fermentation during processing. The enzymatic deterioration of membrane lipids in black tea production can produce characteristic volatile flavor compounds, which further emphasizes the importance of lipids for flavor development. The lipase produced by Rhizomucor mihe can reduce the lipid content in tea leaves and enhance the concentration of polyunsaturated fatty acids, thus ensuring the flavor of tea leaves.