Abstract

Tea, a globally cherished beverage, is under extensive research for its complex composition and diverse effects. This paper focuses on Brick Dark Tea (BDT), a distinctive fermented type known for its fungal aroma, exploring production techniques and bioconversion processes. Types like Heizhuan, Fuzhuan, Qingzhuan, Kangzhuang, and Pu-erh Brick Tea are detailed, showcasing microbial fermentation's pivotal role. The review covers BDT's bioactive compounds, such as alkaloids, proteins, phenols, polysaccharides, and pigments, contributing to potential health benefits. Recent strides in understanding BDT's anti-obesity, anti-diabetic, cardioprotective, hepatoprotective, neuroprotective, and anti-cancer activities are discussed, supported by studies. BDT's multifaceted health-promoting properties open avenues for therapeutic applications. In conclusion, as BDT gains global interest, further research is suggested, including microbial enzymatic reactions, specific starter strains, additional bioactive compounds, and clinical trials. This comprehensive review unveils BDT's nuanced world, underscoring its significance in diets and potential as functional foods or nutraceuticals.

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