lapsang souchong
Selected indexed studies
- Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards. (Foods, 2024) [PMID:39517217]
- Flavor characteristics of lapsang souchong and smoked lapsang souchong, a special Chinese black tea with pine smoking process. (J Agric Food Chem, 2005) [PMID:16248572]
- Insight into aroma dynamic changes during the whole manufacturing process of smoked Lapsang Souchong tea. (Food Chem, 2025) [PMID:39366094]
_Worker-drafted node — pending editorial review._
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- Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards. (2024) pubmed
- Flavor characteristics of lapsang souchong and smoked lapsang souchong, a special Chinese black tea with pine smoking process. (2005) pubmed
- Insight into aroma dynamic changes during the whole manufacturing process of smoked Lapsang Souchong tea. (2025) pubmed
- Effect of brewing conditions using a single-serve coffee maker on black tea (Lapsang Souchong) quality. (2020) pubmed
- Role of smoke withering process in the bitterness amelioration effect on smoked Lapsang Souchong tea. (2026) pubmed
- Black Tea Reduces Diet-Induced Obesity in Mice via Modulation of Gut Microbiota and Gene Expression in Host Tissues. (2022) pubmed
- Continuous step-wise temperature extraction improves the flavanol content of tea beverages. (2025) pubmed
- From Cup to Scan: The Impact of Black Tea on Magnetic Resonance Cholangiopancreatography Signal Suppression. (2025) pubmed
- Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea. (2025) pubmed
- Occurrence of 15 + 1 EU priority polycyclic aromatic hydrocarbons (PAH) in various types of tea (Camellia sinensis) and herbal infusions. (2014) pubmed