Characteristics of microbial flora and some chemical components in post-heated fermented tea

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It is disclosed that Laphet-so, which is a post-heated fermented tea in Myanmar, is produced by a process closely similar to the one 'employed for producing Awa-bancha in Japan. Regarding microbial flora, the following 6 anaerobic, strains and 11 aerobic strains could be isolated from Laphet-so and identified : Lactobacill us, Eubacterium, Bacteroidaceae, Bifidobacterium, Clostridi urn, Veillonella, Bacillus licheniformis, En terococc us avium, Lactobacillus pen tosus, Lactobacillus plantarum, Leuconostoc spp, Staphylococcus sciuri, Aerornonas sobria, Aeromonas caviae, Pheudornon as cepacia, Enterobactor agglomerans and Serratia plymuthica. The components of Laphet-so were characterized by remarkable increase in chain branched aerobics such asisoleucine and histidine. As the aroma component, methyl salicylate was formed. Regarding organic acids, acetic acid was contained in a large amount in Laphet-so, but lactic acid was formed only in a small amount different from other post-heated fermented teas.