Multidisciplinary Advances in Tea Science: Smart Cultivation, Digital Processing, and Health Innovation

Topic Information

Dear Colleagues,

Tea, one of the world's most popular beverages, is a globally significant crop and cultural icon. Its research spans agriculture, food science, environmental sustainability, health sciences, and economics. Emerging multidisciplinary approaches—including spectroscopy, phenomics, AI, intelligent sensing, big data, and molecular biology—are revolutionizing tea science, offering novel solutions to enhance production efficiency, quality control, and sustainable practices, while fostering health and economic value.

This Topic focuses on advancing multidisciplinary methodologies across the tea industry chain, from cultivation and processing to product development. Key themes include (1) multi-modal data integration (remote sensing, imaging, and AI) for precision agriculture in tea growth and ecosystem management; (2) spectral/thermal analysis and intelligent sensory systems (e.g., e-nose and e-tongue) for smart processing technologies and digitized quality assessment; (3) bioactive compounds in tea/flower tea and their functional mechanisms; and (4) advanced detection methods using biochemical, optoelectronic, and novel materials for tea quality and safety. By bridging multidisciplinary methods with industry needs, this Topic aims to catalyze the modernization, sustainability, and global competitiveness of tea production systems.

Dr. Chunwang Dong
Dr. Lin Chen
Dr. Yang Li
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Agronomy agronomy	3.3	6.2	2011	17.6 Days	CHF 2600	Submit
Crops crops	-	-	2021	22.1 Days	CHF 1000	Submit
Foods foods	4.7	7.4	2012	14.5 Days	CHF 2900	Submit
Plants plants	4.0	6.5	2012	18.9 Days	CHF 2700	Submit
Agriculture agriculture	3.3	4.9	2011	19.2 Days	CHF 2600	Submit
Horticulturae horticulturae	3.1	3.5	2015	16.9 Days	CHF 2200	Submit

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All Agronomy Crops Foods Plants Agriculture Horticulturae

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Open AccessArticle

Improvement of Summer Green Tea Quality Through an Integrated Shaking and Piling Process

by Zheng Tu, Sixu Li, Anan Xu, Qinyan Yu, Yanyan Cao, Meng Tao, Shanshan Wang and Zhengquan Liu

Foods 2025, 14(7), 1284; https://doi.org/10.3390/foods14071284 - 7 Apr 2025

Viewed by 276

Abstract

Summer green tea often suffers from an inferior flavor, attributed to its bitterness and astringency. In this study, an integrated shaking and piling process was performed to improve the flavor of summer green tea. The results demonstrated a significant improvement in the sweet [...] Read more.

Summer green tea often suffers from an inferior flavor, attributed to its bitterness and astringency. In this study, an integrated shaking and piling process was performed to improve the flavor of summer green tea. The results demonstrated a significant improvement in the sweet and kokumi flavors, accompanied by a reduction in umami, astringency, and bitterness following the treatment. Additionally, the yellowness and color saturation were also enhanced by the treatment. A total of 146 non-volatile metabolites (NVMs) were identified during the study. The elevated levels of sweet-tasting amino acids (L-proline, L-glutamine, and L-threonine), soluble sugars, and peptides (such as gamma-Glu-Gln and glutathione) contributed to the enhanced sweetness and kokumi. Conversely, the decreased levels of ester-catechins, flavonoid glycosides, and procyanidins resulted in a reduction in umami, astringency, and bitterness. Furthermore, the decreased levels of certain NVMs, particularly ascorbic acid and saponarin, played a crucial role in enhancing the yellowness and color saturation of the summer green tea. Our findings offered a novel theoretical framework and practical guidelines for producing high-quality summer green tea. Full article

(This article belongs to the Topic Multidisciplinary Advances in Tea Science: Smart Cultivation, Digital Processing, and Health Innovation)

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