Absrtact: Ganoderma lucidum fermented tea was dried by two different drying equipments: hot air drying and microwave drying. The sensory evaluation of the fermented tea was carried out, and the chemical composition and antioxidant activity of the fermented tea were determined.
The results showed that hot air drying and microwave drying equipment had certain effects on the sensory score, chemical composition and antioxidant ability of tea. The fermented tea dried by high temperature hot air drying and high microwave power had longer aroma and better taste. Under hot air drying, the fermented tea dried at 90 C retained more active ingredients, and the fermented tea dried at 80 C had higher antioxidant activity. Under microwave drying, fermented tea dried by 50W power has better retention of active ingredients and higher antioxidant activity.
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