The plant Camellia sinensis is the source of different teas (white, green, yellow, oolong,
black, and pu-ehr) consumed worldwide, which are classified by the oxidation degree of …

Wuyi Rock tea (WRT), a top-ranking oolong tea, possesses characteristic woody, floral, nutty
flavor. WRT flavor is mainly formed during the manufacturing process. However, details …

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 …

Old tea leaves (OTL), which are normally discarded as agricultural waste, are potential
sources of tea phenolic compounds. However, little details are known about their phenolic …

To explore the impact of harvest season in white tea, high-performance liquid
chromatography (HPLC) and amino acid analyzer were developed for the determinations of …

The geographical origin and processing month of green tea greatly affect its economic value
and consumer acceptance. This study investigated the feasibility of combining near-infrared …

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 …

Antibacterial activity is a common and highly studied property of plant secondary
metabolites. Despite the extensive literature focusing on identifying novel antibacterial …

The flavour of white tea can be influenced by the season in which the fresh leaves are
picked. In this study, the sensory evaluation results indicated that spring-picked white tea …

Shading was thought as an effective approach to increase theanine in harvested tea shoots.
Previous studies offered conflicting findings, perhaps since the integration of theanine …