Tea, as a well-known medicinal beverage, has gained a widespread reputation for its
remarkable health benefits. Among various constituents in tea, tea polyphenols (TPs) stand …

Background During storage, multiple biological, chemical and physical reactions occur in
tea, giving rise to the alteration of tea qualities. However, tea storage technologies still …

The processing techniques, geographical origins, and harvesting seasons have a significant
impact on tea compound accumulation, leading to different flavor characteristics and …

Liubao tea (LBT) is a unique microbial‐fermented tea that boasts a long consumption history
spanning 1500 years. Through a specific post‐fermentation process, LBT crafted from local …

This study explored the sensory characteristics, metabolites and antioxidant capability of
aged Jinhua white tea (AJWT) over different years of aging and revealed the transformation …

This study was the first to comprehensively investigate the metabolic mechanism of
flavonoid glycosides (FGs) and their contribution to flavor evolution during white tea …

Background Tea seed (TS), as the mature fruit and growth source of tea plant, has been
characterized with appealing bioactive substances, remarkable health benefits and diverse …

The quality of white tea (WT) is impacted by selected tea cultivars. To explore the
organoleptic quality of a recently-discovered WT (“Caicha”, CC), HS-SPME/GC–MS and …

White tea is a kind of tea abundant in oligopeptides. The study aims to reveal the potential
association between white tea oligopeptides and anti-inflammatory ability. Crude …

Most teas, including white tea, are produced from tender shoots containing both leaf and
stem. However, the effect of the stem on white tea quality remains unclear, especially during …