Advances in Tea Chemistry

Dear Colleagues,

Tea is well-loved all over the world. Flavor is a leading factor influencing consumer behavior, preferences, and choices of tea. Health-beneficial function is another important reason for its popularity. Nowadays, brewing is not the only way to consume tea. Tea and its extracts are added to foods, beverages, and nutraceuticals.

A great number of secondary metabolites, including flavan-3-ols, phenolic acids, purine alkaloids, tannins, saponins, flavonols and their glycosides, tannins, and saponins, contribute to the flavor and functions of tea. The chemical composition of tea is affected by the origin, variety, postharvest treatment, processing method, storage, and so on. Currently, scientists pay attention to the improvement of tea and tea products with high quality, low cost, and a long shelf life. They also focus on strategies to increase the bioactivity and bioaccessibility of tea because some components in tea are vulnerable and easily degrade after intake.

The present Special Issue aims at providing a platform for the scientific community to present their high-quality research primarily on tea chemistry. We invite researchers to contribute original research articles as well review articles, in several related fields, such as food science, analytical chemistry, tea processing, flavor chemistry, extraction technology, food functions, risk assessment, and encapsulation technology.

Prof. Dr. Yongquan Xu
Dr. Ying Gao
Dr. Qingqing Cao
Collection Editors

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