Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea
flavor, in terms of both sensory aspects and chemical properties, is essential for …

Background The bitter and astringent taste of tea and tea extract is still not favored by many
consumers, which limits its applications to bakery foods and functional foods. Many bitter …

Background Green tea, which is non-fermented, has the longest production history in China
and the rest of the world. Due to the unique processing techniques, green tea has the lowest …

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 sensory features of white peony teas (WPTs) significantly change with storage age;
however, their comprehensive associations with composition are still unclear. This study …

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 …

Pu-erh tea is post-fermented sun-dried tea leaves of Camellia sinensis (Linn.) var. assamica
(Masters) Kitamura plant, native to Yunnan, China. Pu-erh tea is a highly prized commodity …

Green tea is popularly known for its pleasant flavor and health-care functions. Bitterness and
astringency are the two important quality attributes of green tea that enrich tea flavor …

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

Drying is an important factor in the formation of green tea flavor. In this study, metabolomic
analysis were used to detect characteristic components of four green teas with clean aroma …