Tea is widely consumed all over the world. Generally, tea is divided into six categories:
White, green, yellow, oolong, black, and dark teas, based on the fermentation degree. Tea …

Tea flavonoids are widely recognized as critical flavor contributors and crucial health-
promoting bioactive compounds, and have long been the focus of research worldwide in …

Hunan black tea is well-known for its floral-honey aroma, but the volatile components
responsible for the fragrance have not been elucidated yet. In this study, the volatile …

Green tea may favorably modulate blood glucose homeostasis, and regular consumption of
green tea can prevent the development of type 2 diabetes mellitus. In this study, α …

Yellow tea, also known as huángchá in Chinese, is a lightly fermented tea unique to China.
As a rare and precious variety of tea, it has gained increasing popularity in recent years …

Flavoalkaloids are a unique class of compounds in tea, most of which have an N-ethyl-2-
pyrrolidinone moiety substituted at the A ring of a catechin skeleton. 1-Ethyl-5-hydroxy …

Tea, as one of the most popular beverages with various bioactivities, is commonly produced
from the fresh leaves of two widely cultivated tea plants, Camellia sinensis and C. sinensis …

Flavonoid glycosides are typical bitter and astringent tasting compounds that contribute to
the taste of tea beverages. However, the genes that contribute to the biosynthesis of bitter …

Wuyi rock tea is a typical and famous oolong tea in China and roasting is an important
manufacturing procedure for its flavor formation. This work aimed to explore the effect of …

Nine tea cultivars planted in Enshi were selected and processed into “Lichuan black tea”.
Sensory evaluation showed that cultivar had the greatest influence on taste and aroma …