Drying is the final and essential step in tea processing. It contributes a lot to the formation of
tea flavor quality by a series of complicated and violent thermochemical reactions, such as …

Background As the critical process for quality formation of ripened Pu-erh tea (RpPT), pile-
fermentation mechanism has been widely studied by using omics approach, chemical …

The role of lipids in aroma formation of circulating non-fried roasted (CNR) chicken with
different roasting times was studied using ultra-high performance liquid chromatography …

Moist-heat action and microbial action are essential to the formation of Pu-erh tea's quality.
To explore the impact of piling fermentation (PF) environment on Pu-erh tea quality, samples …

Tea head, a derivative product of Pu-erh tea, are tight tea lumps formed during pile-
fermentation. The aim of this study was to reveal the differences of quality-related …

Harvest season exerts great influence on tea quality. Herein, the variations in non-volatile
flavor substances in spring and summer fresh tea leaves of four varieties were …

Tea foam properties, crucial indicators of tea quality, have gained renewed interest due to
their potential applications in innovative beverages and foods. This study investigated the …

Elemental fingerprinting could improve geographic origin authentication and quality control
of tea. A comprehensive elemental fingerprinting method for ripen Pu-erh tea (RPT) using …

Polyphenol-rich foods exhibit anti-allergic/-inflammatory properties. As major effector cells of
allergies, mast cells undergo degranulation after activation and then initiate inflammatory …

Tea is the most popular and widely consumed beverage worldwide, especially black tea.
Summer tea has a bitter and astringent taste and low aroma compared to spring tea due to …