Myriad evidence attests to the health-promoting benefits of tea drinking. While there are
multiple factors of tea influencing the effective biological properties, tea polyphenols are the …

Pu‐erh tea belongs to dark tea among six major teas in China. As an important kind of post‐
fermented tea with complex microbial composition, Pu‐erh tea is highly praised by many …

To comprehensively analyse flavour substance formation in Congou black tea, dynamic
changes in non-volatile and volatile compositions and enzymatic activity were analysed. In …

The manufacturing process plays a crucial role in influencing tea quality by altering its
chemical composition. To investigate the effect of different manufacturing processes on the …

This study investigated the effects of conventional hot-air drying, microwave drying, far-
infrared drying, halogen lamp drying and halogen lamp-microwave combination drying on …

Pu-erh ripened tea is produced through a unique microbial fermentation process from the
sun-dried leaves of large-leaf tea species (Camellia sinensis (Linn.) var. assamica (Masters) …

Large-leaf yellow tea (LYT) is made from mature tea leaves with stems and has unique
sensory characteristics different from other teas. To study the chemical changes of LYT …

Background Catechins, caffeine, and theanine as three important metabolites in the tea
leaves play essential roles in the formation of specific taste and shows potential health …

An tea (AT) is a dark tea with a unique flavor that affects the quality of storage time. However,
changes in the sensory quality and chemical composition of AT during storage are unknown …

Rolling is a crucial step in congou black tea manufacturing. Herein, the influence of rolling
time (50, 75, 100, 125 min) on the sensory quality and chemical composition of black tea …