Abstract: | In this experiment, the main components and antioxidant activities of Pu-erh ripe tea with different storage time were detected and analyzed. The results showed that with the extension of storage time, the contents of water extract, tea polyphenols, free amino acids, thearubigins, theabrownin, DPPH and hydroxyl radical scavenging rates in the five samples showed a downward trend. There was no significant difference in theaflavins content among samples, while the caffeine content showed a wavy change. |