What You Need to Know
During controlled aerobic and anaerobic fermentation, molds such as Aspergillus niger and Rhizopus oligosporus, along with bacteria like Lactobacillus plantarum and Acetobacter, oxidize catechins (EGCG, ECG) to theaflavins and thearubigins, while generating volatile phenols that contribute to its earthy aroma. The process also reduces bitterness and enhances antioxidant capacity.
The Science
Primary Reaction
Oxidation of catechins to theaflavins and thearubigins via microbial enzymes