Abstract：
Liubao tea (LBT) is a unique microbial-fermented tea that boasts a long consumption history spanning 1500 years. Through a specific post-fermentation process, LBT crafted from local tea cultivars in Liubao town Guangxi acquires four distinct traits, namely, vibrant redness, thickness, aging aroma, and purity. The intricate transformations that occur during post-fermentation involve oxidation, degradation, methylation, glycosylation, and so forth, laying the substance foundation for the distinctive sensory traits. Additionally, LBT contains multitudinous bioactive compounds, such as ellagic acid, catechins, polysaccharides, and theabrownins, which contributes to the diverse modulation abilities on oxidative stress, metabolic syndromes, organic damage, and microbiota flora. However, research on LBT is currently scattered, and there is an urgent need for a systematical recapitulation of the manufacturing process, the dominant microorganisms during fermentation, the dynamic chemical alterations, the sensory traits, and the underlying health benefits. In this review, current research progresses on the peculiar tea varieties, the traditional and modern process technologies, the substance basis of sensory traits, and the latent bioactivities of LBT were comprehensively summarized. Furthermore, the present challenges and deficiencies that hinder the development of LBT, and the possible orientations and future perspectives were thoroughly discussed. By far, the productivity and quality of LBT remain restricted due to the reliance on labor and experience, as well as the incomplete understanding of the intricate interactions and underlying mechanisms involved in processing, organoleptic quality, and bioactivities. Consequently, further research is urgently warranted to address these gaps.
摘要：
六堡茶（LBT）是一种独特的微生物发酵茶，具有1500年的悠久消费历史。通过特定的后发酵过程，从广西六堡镇当地茶树品种制作的LBT获得了四个不同的性状，即,充满活力的发红，厚度,陈化香气，和纯洁。发酵后过程中发生的复杂转化涉及氧化，降解，甲基化,糖基化，等等，为独特的感官性状奠定物质基础。此外,LBT含有多种生物活性化合物，比如鞣花酸,儿茶素,多糖，和theabrownins，这有助于对氧化应激的不同调节作用，代谢综合征，有机损伤,和微生物区系。然而,关于LBT的研究目前是分散的，迫切需要对制造过程进行系统的概括，发酵过程中的优势微生物，动态的化学变化，感官特征，以及潜在的健康益处。在这次审查中,目前对特有茶树品种的研究进展，传统和现代工艺技术，感官特征的物质基础，并对LBT的潜在生物活性进行了全面总结。此外，当前阻碍LBT发展的挑战和不足，并对可能的方向和未来的前景进行了彻底的讨论。到目前为止,由于对劳动力和经验的依赖，LBT的生产率和质量仍然受到限制，以及对处理中涉及的复杂相互作用和潜在机制的不完全理解，感官质量，和生物活动。因此,迫切需要进一步的研究来解决这些差距。
