1. Zhao ZJ, Tong HR, Zhou L, Wang EX, Liu QJ. Fungal colonization of Pu-erh tea in Yunnan. J Food Safety. 2010;30:769–84.
2. Dugar K. Tea processing techniques and classification of tea. Tea Stories. Still Steeping. The Teabox Blog. 2016. https://tea101.teabox.com/tea-processed-classified/ . Accessed 16 Dec 2016.
3. Le GC. The Varieties of Formosa Oolong. The Art Of Tea Magazine 1. 2016. http// http://www.artoftea.com/ . Accessed 10 Dec 2016.
4. Lund B, Baird-Parker AC, Gould GW. The microbiological safety and quality of food. Gaithersburg: Aspen Publishers, Inc; 2000. p. 960–4.
5. American Herbal Product Association (AHPA). Recommended microbial limits for botanical ingredients (in colony-forming units (CFU)/g). 2016. http://www.ahpa.org/Portals/0/PDFs/Policies/14_0206_AHPA_micro_limits_comparisons.pdf . Accessed 16 Dec 2016.