A highly specific and high extraction-rate method for the analysis of dimethyl phthalate (DMP), diethyl phthalate (DEP), di-n-butyl phthalate (DBP), diisobutyl phthalate (DiBP), and di-(2-ethyl) hexyl phthalate (DEHP) in tea samples was developed. Ba...
Tea (Camellia sinensis) has grown for over 300 years and is recognized worldwide as among other well-renowned crops. The quality of black tea depends on plucking (method, standard, season, and intervals), withering and rolling (time and temperature),...
As the most consumed tea in the world, all kinds of black tea are developed from Wuyi black tea. In this study, quality components, regulatory gene expression, and key enzyme activity during the processing were analyzed to illustrate the taste format...
Volatile fatty acid derivatives (VFADs) play a significant role in contributing to flowery–fruity flavor black tea. Innovative black tea is typically crafted from aroma-intensive tea cultivars, such as Jinmudan, using defined production methodo...
The moisture content of black tea is an important factor affecting its suitability for processing and forming the unique flavor. At present, the research on the moisture content of black tea mainly focuses on a single withering step, but the research...
The characteristic minty-like aroma of ‘Rucheng Baimaocha’ black tea (RCBT) enhances the tea’s unique flavor profile, driving high demand among consumers. The dynamic changes in key aroma compounds in minty-like RCBT were elucidated...
Flat black tea (FBT) has been innovatively developed to alleviate homogenisation competition, but the dynamic changes in aroma components during the process remain unclear. This study employed HS-SPME-GC-MS to analyse the aroma components of tea samp...
Tea is central to the culture and economy of the Middle East countries, especially in Iran. At some levels of society, it has become one of the main food items consumed by households. Bioactive compounds in tea, known for their antioxidant and anti-i...
This study enhanced the odor retention of instant black tea powder by utilizing ultrasonic-assisted extraction and β-cyclodextrin embedding technology. Through single-factor tests considering variables such as the tea-to-water ratio, extraction...
Tea blending technology is based on finished tea. Blending fresh leaves during processing has not been proposed and investigated anywhere. This study investigates the impact of blending fresh leaves from different varieties on the flavor quality of b...
This study applied pulsed electric fields (PEFs) to accelerate the withering and drying processes during cold-brewed black tea production. PEF pretreatment was administered at 1.0, 1.5, and 2.0 kV/cm electric field strengths, combined with varying wi...
To elucidate the metabolic mechanisms underlying black tea flavor formation driven by cultivar genotype and processing technology, two cultivars, the green-leaf “Ningzhou No. 2” and the yellow-leaf “Huangjinju”, were processed...
Aroma is an indispensable factor that substantially impacts the quality assessment of black tea. This study aims to uncover the dynamic alterations in the sweet and floral aroma black tea (SFABT) throughout various manufacturing stages using a compre...
This study aimed to compare the effect of hot roller (HR) drying and hot air (HA) drying on the sensory evaluation, chemical quality, antioxidant activity, and metabolic profile of Yihong Congou black tea processed from E’cha NO1. The Yihong Congou b...
This study aimed to evaluate the antioxidant power associated with spent coffee and black tea processing waste. Ethanolic extracts from the samples were prepared in order to determine the quantities/concentrations of the phenolic and flavonoid compou...
Black tea is frequently consumed worldwide and is renowned for having a distinctive scent. The volatile chemicals in tea are responsible for its aroma, which is important for sensory quality. The enzymatic and non-enzymatic processes that produce the...
The quality of traditional sunlight-dried orange black tea can be affected by weather variations, leading to its quality instability. This study investigated the feasibility of replacing sunlight drying with a new hot-air drying method in orange blac...
Background: Black tea processing conditions significantly affect the final taste and flavor profiles, so researchers are now focusing on developing equipment and improving the appropriate processing conditions of major black tea varieties. Methods: H...
Sichuan black tea (SCBT) is well known for its pleasant sweet and citrus-like aroma. However, the origin of this distinctive aroma remains unknown. Herein, the aroma characteristics of SCBT during processing were comprehensively investigated by senso...
Penthorum chinense Pursh (Penthoraceae) is a traditional herb used in Miao medical systems that is also processed into foods (e.g., tea products) in China. Different processing methods significantly affect the volatile compounds, phenolic constituent...
Rolling is a critical step in the processing of black tea, marking the beginning of fermentation. At this stage, the formation of tea pigments causes significant changes in the color of the processed leaves, laying the essential groundwork for the de...
Cicada black tea is made from Empoasca onukii-infested tea leaves. The biochemical differences between Cicada black tea and regular black tea, and the dynamic changes in volatile components during processing, remain unclear. This study focused on the...
Internal temperature distributions in black tea fermentation regulate enzymatic oxidation, heat accumulation and fermentation uniformity, but continuous three-dimensional measurements remain difficult in practical processing. We developed a CFD-prior...
Combined withering and shaking processes are key steps in the formation of characteristic floral and fruity aromas in black teas. However, the effect of the sequencing of withering and shaking on volatile compounds and aroma formation in black tea ha...
Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study...
Tea aroma greatly varies with the production date. This study investigated the aroma differences among black teas processed on different dates (March 23rd, April 8th, April 15th, April 27th, and May 7th) in the spring. A sensory evaluation showed tha...
The rapid and intelligent evaluation of black tea taste quality during the fermentation process is an unsolved problem because of the complexity and hysteretic of the current taste evaluation method. Common infrared spectroscopy and machine vision te...
Amino acids contribute to the nutritional value and quality of black tea. Fermentation is the most important stage of the black tea manufacturing process. In this study, we investigated protein degradation and proteinaceous amino acid metabolism asso...
Lotus leaves combine both edible and medicinal properties and are rich in nutrients and bioactive compounds. In this study, the lotus leaf tea was prepared using a black tea fermentation process, and the functional components and microbial changes du...
Lichuan black tea (LBT) is a well-known congou black tea in China, but there is relatively little research on its processing technology. Echa No. 10 is the main tea tree variety for producing LBT. This study investigated the sensory quality, flavor c...
The purpose of this research was to determine the effect of composite fish gelatin–chitosan edible coatings enriched with black tea extract on the physical, chemical, and fungal decay properties of minimally processed watermelons stored at &plu...
Withering is one of the major processing steps critical for the quality of black tea. In this study, we investigated the mechanisms underlying the physicochemical changes in metabolites and gene expression during the withering process of black tea us...
Instant black tea is widely used in both the food and pharmaceutical industries. However, traditional water-mediated preparation leads to the loss of theasinensin A (TSA), a characteristic compound of black tea. This study aimed to optimize the prepa...
The role of tea endophytes in black tea fermentation and their impact on black tea quality remain unclear. We collected fresh leaves of Bixiangzao and Mingfeng tea and processed them into black tea, while testing the biochemical composition of both t...
Shaken Hunan black tea is an innovative Hunan black tea processed by adding shaking to the traditional Hunan black tea. The quality of shaken black tea is influenced by leaf grades of different maturity. In this study, the taste and aroma quality of...
The application of shaking during the withering process has been shown to significantly enhance the floral aroma of black tea. However, prior to this study, there was limited research on the effects of shaking combined with other withering treatments...
A non-targeted metabolomics approach and sensory evaluation, coupled with multivariate statistical analysis, systematically uncover the impact of the rolling time on the quality parameters of black tea. GC-MS analysis reveals that a moderate extensio...
Many components (such as tea polyphenols, catechins, theaflavins, theasinensins, thearubigins, flavonoids, gallic acid, etc.) in black tea have antioxidant activities. However, it is not clear which components have a greater influence on the antioxid...
Yunnan Congou black tea (YCBT) is a typical black tea in China, and is rich in theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). However, the influence of the fermentation temperature and time on the liquor and appearance color and the c...
Fermentation is a key link in determining the quality and flavor formation of black tea. However, during the actual production, the judgment of black tea fermentation quality mainly relies on the sensory evaluation of the tea maker, which is more sub...
This study collected 220 commercially available samples of γ-Aminobutyric acid (GABA) tea produced in Taiwan from 2016 to 2021. The 220 tea samples were categorized into five types of GABA tea, including 108 GABA Oolong tea, 71 GABA Black tea,...
At present, the heavy bitter taste, poor flavor quality and low functional activity of summer and autumn tea are the bottleneck problems restricting the low utilization rate of summer and autumn tea resources. The research and development of new prod...
Black tea was reported to alter the microbiome populations and metabolites in diet-induced obese mice and displays properties that prevent obesity, but the underlying mechanism of the preventative effect of black tea on high-fat diet (HFD) induced ob...
Ochratoxin A (OTA) is nephrotoxic, hepatotoxic, immunotoxic, neurotoxic, reprotoxic, teratogenic, and carcinogenic (group 2B), being characterized by species and sex differences in sensitivity. Despite the fact that OTA is in some aspects a controver...
Obesity is one of the most common nutritional diseases worldwide. This disease causes health problems, such as dyslipidemia, hyperglycemia, hypertension and inflammation. There are drugs used to inhibit obesity. However, they have serious side effect...
The treatment of black tea fermentation with different exogenous tannases was investigated, and processing parameters during black tea fermentation, including fermentation time, fermentation temperature, and exoenzyme amounts, were optimized, while t...
Tea is currently the most popular beverage after water. Tea contributes to the livelihood of more than 10 million people globally. There are several categories of tea, but black tea is the most popular, accounting for about 78% of total tea consumpti...
Background/Objectives: Tea and coffee, two of the most widely consumed beverages worldwide, play important roles in supporting overall health. Changes in the urine proteome reflect the changes in the body influenced by beverage consumption, rather th...
The intelligent perception of moisture content (MC) for tea leaves during the black tea withering process is an unsolved task because of the acquisition of limited sample characteristic information. In this study, both the external and internal featu...
Residue dissipation and risk assessment of difenoconazole and its metabolite difenoconazole-alcohol during tea growing, processing, and brewing was first investigated by ultra-performance liquid chromatography–tandem mass spectrometry (UPLC&nda...
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