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Abstract
Turkey tail Mushroom has been commonly cultivated in Asia, especially in Japan and China for the use as food or traditional medecines. The aim of this study is to process Trametes versicolor mushroom as a major component in the tea bag products that are both good for health and convenient for utilization. The effects of temperature and dry duration on the decline of Trametes versicolor fruit moisture contents are indicated. The contributions of mixture formula, hot water volume and duration during tea preparation are also estimated based on the tea sensory characteristics. Basic chemical composition of Trametes versicolor fruit and tea bag product is determined, including protein of 11.60% and 13.34%, lipid of 0.56% and 1.24%, reducing sugar of 7.16% and 7.29%. The concentrations of polysaccharide-peptide in Tratemes versicolor fruit, tea bag and tea water are analyzed at respectively about 2.65%, 2.84% and 2.00%, polysaccharide-Krestin concentrations are at 2.01%, 2.13% and 0.41%.