Background With pleasant organoleptic properties, aging characteristics and promising
medicinal potential, white tea (WT) has been consumed worldwide for a long history, and …

Fresh tea leaves (Camellia sinensis (L.) O. Kuntze) are processed by various techniques to
produce different types of tea. The most common way to classify tea types is based on the …

The functional components in tea confer various potential health benefits to humans. To
date, several special tea products featuring functional components (STPFCs) have been …

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 …

Most herbal tea infusions use edible medicinal plants as raw material and are consumed
daily. Although herbal tea has a long history of health care applications worldwide, there is a …

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 …

Tea, is the most common beverage obtained from leaves of Camellia sinensis plant. Tea is
classified as green, yellow, white, oolong, black and Pu-erh due to fermentation process …

Green tea is sourced from Camellia sinensis (L.) O. Kuntze (Theaceae), the same species
from which white, oolong, black and pu-erh teas are derived. The various tea types are …

The effects of rapid aging technology on aroma compounds and characteristic of white tea
were investigated in comparison with natural aged white tea (NAWT) and fresh white tea …

This study focused on non-targeted metabolomics analysis of the relationship of the
chemical composition, quality traits, bioactivity of black tea (Camellia sinensis L.) with five …