Development of novel post-fermented tea made from Sayama 2nd crop tea and bamboo leaves

Daiki Shimura

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3Hp] Fermentation, Enzyme application

Sat. Aug 31, 2024 2:15 PM - 5:00 PM Room H (3F N303)

Chair:Tomohiko Nishino, Takao Nagano, Tatsuya Tominaga

4:15 PM - 4:30 PM

[3Hp-09] Development of novel post-fermented tea made from Sayama 2nd crop tea and bamboo leaves

*Daiki Shimura¹, Takako Shibata², Atsushi Takahashi², Kiwamu Shiiba¹, Tomoko Abe¹ (1. Grad. Sch. of Science and Engineering, Tokyo Denki Univ., 2. Saitama Tea Research Institute)

Keywords:post-fermented tea, Bamboo

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