Introduction Harvest time represents one of the crucial factors concerning the quality of
alpine green tea. At present, the mechanisms of the tea quality changing with harvest time …

Qingzhuan tea (QZT) is a unique type of dark tea exclusively produced in Hubei Province of
China. In the current study, liquid chromatography–mass spectrometry (LC-MS) coupled with …

Innovative Tangyang Congou black tea, also known as Minkehong black tea (MKH), is of
high quality and hence has gained a reputation on the market. In this study, standard …

The harvest date is a crucial factor in determining tea quality. For Lu'an Guapian (LAGP) tea,
Grain Rain period (GRP) represents a pivotal phase in the transformation of tea quality. The …

Apart from geographical difference and processing method, the maturity of fresh tea shoot is
an important factor that determines tea quality. However, the quality development and …

The sensory quality of green tea changes greatly within a single spring season, but the
mechanism is not clearly elucidated. Young shoots of the early, middle, and late spring …

Lu'an Guapian (LAGP) tea is one of the most famous teas in China. However, research on its
suitable processing varieties is still lacking. This study analyzed the quality of LAGP tea …

This study revealed the taste and metabolite differences, as well as their associations, in six
types of Congou black tea. There were significant differences between the nine taste …

In this study, the effects of different sun withering degrees (75%(CK), 69%(S69), 66%(S66),
63%(S63), and 60%(S60) water content in the withered leaves) on black tea sensory quality …

Withering is an important processing stage in green tea, which contributes to the tea flavor
quality. The aim of this work was to comprehensively investigate the changes of chemical …