Tea producers long assumed that the flavours of the most widely drunk varieties of this beverage were a consequence of some of the chemicals in tea leaves being oxidised while those leaves were being dried. However,  flavours of more expensive and rarefied “dark” teas such as kombucha, Pu-erh and anhua, black-tea flavours are at least partly a product of fermentation. This would mean they could be manipulated by tweaking the mix of micro-organisms doing the fermenting. Do you think that most fermented beverages flavors are caused by the effects of Micro-organisms ?

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