Dynamics of the main carbonacenous and nitrogenous compoundsduring the processing of Fuzhuan Brick Tea and their influences on thequality formation of Fuzhuan Brick Tea were studied with liquid chroma-tography.Results showed that amino acids,purine bases,polyphynols andcatechins changed regularly.Moisture and thermal effect in the steaming,pile-fermenting and pressing processes,and the microbial enzymatic actionduring the fungus growing process accelerated the changes of these substan-ces,and,therefore,significantly influenced...
