Study on quality improvement of green tea fermented by oyster mushroom

In this paper, main nutritional ingredient changes of green tea fermented by oyster mushroom including polysaccharide, tea polyphenol and amino acid were studied. The results showed that contents of amino acid, polysaccharide and aqueous extracts were increased in green tea fermented by oyster mushroom while tea polyphenol was decreased; It means that fermentation by oyster mushroom could improve nutritional ingredient and tea quality.