Microbial composition of four kinds of tea with different degree of oxidation
In this study, four representative kinds of tea have been studied: Tie guan yin, Light oolong tea, Dark oolong and Pu-erh (oxidation degree from low to high). The microbial contents of four kinds of tea were analyzed under normal condition (without brewing) and after brewing. Fully oxidized Pu-erh tea is the only tea that has undergone the fermentation process and has the highest bacterial counts
