This study utilized chestnuts and black tea as raw materials to determine the optimal fermentation conditions for a chestnut-black tea composite fermented beverage through single-factor experiments and orthogonal experimental designs,with sensory evaluation scores and tea polyphenol content as key comprehensive indicators.The results indicated that the optimal fermentation parameters were as follows:15％chestnut pulp addition,50％black tea juice addition,fermentation temperature of 36℃,and fermentation duration of 42 hours.Under these conditions,the sensory evaluation score reached 90.2,and tea polyphenol content was 1303.89 mg/L.The resulting beverage exhibited a reddish-brown,translucent appearance,featuring a rich black tea aroma with a subtle chestnut fragrance,a smooth taste,and no sedimentation,presenting a novel fermented tea beverage with distinct chestnut flavor characteristics.
As consumer demand for tea beverage sensory experiences rises,flavor pairing theory becomes a key scientific basis for tea beverage innovation.This paper explores how the theory supports tea beverage blending by analyzing volatile compounds and their interactions,involving three key principles:shared flavor compounds,contrast,and synergy.Its implementation includes identifying aroma characteristics of raw materials,key aroma compounds and their senasory thresholds,and using data analysis and machine learning algorithms.Through application cases such as Ju-hong Tea,Osmanthus Black Tea,Polygonatum Pearl Milk Tea,and Blended Peach Oolong Tea,this study shows the theory's practical results in tea beverage innovation.Flavor pairing theory provides strong momentum and abundant inspiration for innovation and upgrading in tea beverage products.It helps the tea beverage industry develop towards diversification and personalization,meets consumers'diverse taste preferences,enhances product competitiveness,and promotes industry progress.
Food labels are an essential means for consumers to obtain accurate information about food products.With the growing public awareness of food safety and health,the accuracy and standardization of labeling have become increasingly important.Based on the new requirements of the National Food Safety Standard—General Rules for the Labeling of Prepackaged Foods(GB 7718-2025)and the Administration Measures for Food Labeling Supervision(Order No.100,2025),this paper analyzes and interprets the specific rules for domestic prepackaged tea food labeling in combination with the characteristic attributes of tea products.It further proposes recommendations for optimizing the management of tea food labels,providing practical guidance and references for the standardized application of food labels in the tea industry.
This study analyzed the sensory quality and physicochemical composition of 29 commercially available flavored tea beverages, including fruit juice-flavored tea drinks, milk tea and and milk-flavored beverages, carbonated tea drinks, and other flavored tea products, with the aim of providing consumer guidance for product selection. The analysis incorporated sensory evaluation, price, shelf life, and food additives, combined with the assessments of tea polyphenols, caffeine, free amino acids, and pH values. Results showed significant differences in tea polyphenol and free amino acid contents across different types and brands of flavored tea beverages. Most products exhibited weak or indistinct original tea flavor. Edible flavoring agents were added to 28 beverages to enhance their aroma. The pH values ranged from 2.90 to 6.70, with considerable variation in the type and concentration of additives used among different products. Milk tea and milk-flavored tea beverages exhibited significantly higher levels of tea polyphenols and amino acids compared with other beverage categories.
Using Shoumei and Gongmei white tea and aged tangerine peel(both newly aged and old aged tangerine)as raw materials,this study optimized the extraction parameters of white tea and aged tangerine peel,developed compound beverages,and evaluated their sensory quality.The optimal ratio of white tea to aged tangerine peel was determined to be 7∶3,with 4％added for taste adjustment.It is hoped that this paper could provide a certain reference for the development of white tea and tangerine peel composite tea beverages.
To develop a green tea base specifically for jasmine tea scenting in novel tea beverage,this study devised a processing technique combining light exposure with roll-cutting to produce green broken tea leaves.Traditional green strip tea leaves were used as a control,and jasmine scenting was performed using the"three-round scenting and one-round topping"process.The aroma profiles were compared using HS-SPME-GC-MS and sensory evaluation.A total of 85 aroma compounds were identified in the jasmine tea made from the green broken tea base,mainly consisting of hydrocarbons(36.78％),esters(30.21％),and alcohols(27.20％).The light and roll-cutting co-treatment significantly enhanced the adsorption and enrichment of key aroma compounds,such as α-farnesene and benzyl alcohol,in the broken leaf tea base.Consequently,the aroma quality(as assessed by both sensory evaluation and quality indices JTF and XFJTF)of the jasmine tea produced with the green broken tea leaves surpassed that made from the traditional green strip tea leaves.The results confirm that the light and roll-cutting co-treatment optimizes the aroma adsorption capacity of the green tea base,though further research is warranted on taste quality and the aroma stability of during storage.
To explore the influence of Daidai flower scenting on the flavor characteristics of Daidai-scented yellow tea,gas chromatography-ion mobility spectrometry(GC-IMS)was employed to determine the volatile compounds in fresh Daidai flowers(XH),dried flowers(GH),unscented yellow tea(HC),and scented yellow teas containing 20％,40％,and 50％Daidai flowers by weight(20％HC,40％HC,and 50％HC).The differences in volatile compounds among samples with different scenting levels were further analyzed through fingerprinting,principal component analysis(PCA),and orthogonal partial least squares-discriminant analysis(OPLS-DA).The results demonstrated that with Daidai flowers imparted a pronounced floral fragrance to the yellow tea,with aroma intensity and floral notes increasing alongside the flower proportion,while effectively masking undesirable base-tea odors.After being scented with Daidai flower,the relative contents of floral and fruity compounds such as linalyl acetate and ethyl dodecanoate in the Daidai-scented yellow tea increased significantly,while the relative contents of volatile compounds such as hexanal decreased significantly.A total of 51 volatile compounds were identified across the six samples,primarily esters,alcohols,and terpenes.PCA results indicated that the volatile compound profiles of 40％HC and 50％HC were highly similar,yet distinctly different from 20％HC.Overall,a flower-scenting ratio of 40％ or above yielded the most effective aroma adsorption,resulting in optimal citrus-floral aroma quality of the scented yellow tea.
This article explores how traditional tea enterprises can achieve transformation in the era of novel tea beverages through technological innovation and industrial chain collaboration.In response to the growing market demands for the quality,flavor,and stability of tea bases,traditional tea companies can adopt innovative techniques such as intelligent withering,microwave-far infrared fixation,bio-enzymatic fermentation,and graphene-based aroma enhancement to improve production efficiency and flavor modulation capacity.Additionally,by advancing"tea+N"blending methods and integrating industrial chain,traditional enterprises can better align with the health-oriented,transparent,and functional development trends in the novel tea beverage sector.The integration of traditional craftsmanship and modern technologies is identified as the key pathway to advancing the tea industry and empowering the growth of novel tea beverage market.
The article uses dried pitaya and four types of teas-jasmine tea,black tea,oolong tea,and white tea-as raw materials to blend four red-colored flavored tea blends.The blending ratios were 0.8 g dried pitaya and 1 g of jasmine tea;0.6 g dried pitaya and 1g black tea;0.6 g dried pitaya and 1.25 g oolong tea;and 0.45 g dried pitaya and 1.25 g white tea,respectively.Sensory evaluation found that piataya-jasmine tea exhibited a rich and lasting floral fragrance with a bright light rose-red liquor,and a fresh and strong taste;pitaya-black tea had a lasting honey-like aroma,bright orange-red color,and a sweet,mellow taste;pitaya oolong tea offered a lasting floral-sweet aroma,light-red and bright color,and mellow sweetness;pitaya white tea showed a fragrant and lasting aroma,a light rose-red and bright color,and a sweet and mellow taste.It was found that the adding pitaya reduced catechins and caffeine contents,increased the content of free amino acids,lowered tea bitterness,making the flavored tea more appealing to younger consumers.
Quality stability of tea beverages is crucial for determining the product shelf life.Green tea beverages are prone to problems such as browning of liquor color,turbidity and sedimentation formation,and aroma degradation during processing and storage,all of which restrict the development of green tea beverages.This review summarizes the effects of tea cultivars,leaf tenderness,and processing techniques on the quality stability of green tea beverages.It further analyzes how key processing technologies—including extraction,sterilization,filtration,and blending—affect beverage stability and its regulatory mechanisms.Moreover,it explores the variation patterns of key components(e.g.,polyphenols,amino acids,and caffeine)during storage.These findings provide a scientific reference for quality management throughout the entire production process of green tea beverages.
This study aimed to develop an innovative tea seed protein-flavored fermented milk and to evaluate the market potential of tea seed protein flavored fermented milk and to evaluate its antioxidant properties and market potential by comparing its antioxidant activity with that of soy protein-based yogurt and commercial soy yogurt.Tea seed protein and soy protein isolate were used as the main raw materials.Single-factor experiments were conducted by varying the amounts of tea seed protein,sucrose,and palm oil,with sensory evaluation as the main assessment index.An L9(33)orthogonal design was then employed to determine the optimal formulation,followed by measurement of DPPH and hydroxyl radical scavenging activities of the optimized fermented milk.The results showed that the pH of tea seed protein-flavored fermented milk was 4.36±0.01,with a titratable acidity of 42±1.05 °T.The protein content was 2.63±0.65 g/100 g,and the fat content was 2.23±0.21 g/100 g.Its DPPH and hydroxyl radical scavenging rates were 84.21％and 84.21％,respectively,both higher than those of soy protein yogurt and commercial soy yogurt.When 0.5 g of tea seed protein,5 g of sucrose,and 3 g of palm oil were added per 100 mL of total mixture,the resulting fermented milk exhibited a viscous texture,a smooth mouthfeel,and a unique tea seed protein flavor.It had a water-holding capacity of 54％,a whey separation rate of 22％,and a total sugar content of 7.5％,demonstrating promising market potential.
Lipids are important components influencing tea quality and serve as key precursors for aroma formation during processing.Lipidomics,as one of the omics technologies,has been widely applied in food science.In recent years,its application in tea research has progressively deepened,providing effective tools for investigating tea quality and flavor.This review systematically summarizes lipidomics analytical techniques while focusing on their applications in tea growth regulation,cultivar identification,processing optimization,flavor formation mechanisms,and storage.The aim is to provide theoretical insights and practical guidance for future research in the tea field.
Targeting the issues of slow infusion and unclear optimal extraction conditions in traditionally processed green tea(T1)during cold brewing,this study optimized processing methods by introducing freezing-crushing(T2),composite enzymatic treatment(T3),and their combination(T4),followed by comparative brewing experiments.Under hot-brewing conditions,T2 showed a rich,mellow,sweet,and fresh taste with a lasting aroma,while its tea polyphenol content decreased significantly and total amino acids markedly increased.T3 had prominent sweet and floral aromas,a fresh taste,and significant increases in both tea polyphenols and free amino acids.In T4,the content of certain non-esterified catechins rose.For cold brewing(1∶200 tea-water ratio,15 minutes),T3 had the highest tea polyphenol extraction rate,while T4 showed the highest free amino acid extraction rate.Composite enzymatic treatment significantly enhanced fruity and fresh aromas,while freezing-crushing boosted fruity,fresh,and sweet aromas.T4 was superior in taste,with significant improvements in freshness,intensity,richness,and salivation sensation compared with T1.Both treatments had minimal impact on caffeine.Under cold-brewing,T2 showed a significant decline in extraction rate.The study shows that freezing-crushing and composite enzymatic treatment can effectively improves cold-brewed green tea quality,especially with T4 showing the best overall performance.These findings offer technical support for industrial production,provide consumers with an excellent cold-brewing method,and promote diversification in the cold-brewed tea market.
Tea flowers have a unique fragrance and the potential to be developed into new tea products.However,the market awareness remains low,and the development and utilization are currently still insufficient.This study compared the aroma and flavor characteristics of dried tea flowers prepared by three different drying processes(vacuum freeze-drying,low-temperature slow drying,and high-temperature fast drying)and explored the effect of tea flower scenting on the quality improvement of black tea,providing insights for the high-value utilization of tea flowers.The results indicated that low-temperature slow drying outperformed the other two methods,effectively preserving the appearance and aromatic characteristics of the tea flowers while significantly enhancing the harmony of flavor and aroma in the dried products.Given their distinctive aroma,tea flowers were used for scenting Luzhou black tea,which significantly increased key volatile compounds(e.g.,acetophenone and benzyl alcohol),thereby effectively improving the tea's aromatic quality.
This study combined sensory and biochemical analyses to compare the effects of different drying method combinations on the flavor quality formation of Sichuan black tea under identical conditions using fresh leaves from the middle-small leaf cultivar blend in Yibin,Sichuan.Sensory evaluation results demonstrated that distinct drying combinations significantly impacted the sensory profile and stylistic attributes of Sichuan black tea,with varying optimization outcomes for appearance,liquor color,aroma,and taste.The sample dried with roller primary firing+hot air final firing combination delivered superior infusion taste and optimal overall quality,coupled with the most pronounced floral aroma characteristics,making it the most effective in the formation of Sichuan black tea's characteristic flavor profile.
This study delves into the nutritional value of Diospyros lotus leaves and their potential for developing substitute tea products.The leaves are rich in nutrients,with polyphenols at 49.55 mg/g,amino acids at 20.67 mg/g,and no caffeine.The vitamin C content is 4.97 mg/g,which is approximately 2.7 times that of green tea,15 times that of oranges,22 times that of lemons,and 100 times that of apples.The leaves also contain abundant mineral elements,with calcium at 91.38 mg/g,over 30 times that of regular tea leaves.Flavonoids compounds endow the leaves with significant health benefits,including antioxidant,liver-protecting,anticancer,and UV-protective properties.Through optimizing green tea processing techniques,the leaves can be processed into high-quality substitute tea.Sensory evaluation results show that the tea has a curled appearance,a bright orange-yellow infusion,a pure aroma with a hint of ripe fruit notes,and a sweet and mellow taste,demonstrating strong market potential.Moreover,Diospyros lotus leaf tea can serve as raw material for developing food additives,health foods,and medicines,highlighting its broad application prospects.This study not only provides a theoretical basis for the in-depth development of Diospyros lotus leaves but also supports the integrated and sustainable development of the persimmon and tea industries.By further in-depth research and expanded applications,Diospyros lotus leaves are expected to gain a significant foothold in the food and pharmaceutical markets,providing consumers with more health-conscious choices.
This study used Baihaoyinzhen and Baimudan as the research material to explore how cold-brewing time and temperature influence the extraction of water-soluble substances,tea polyphenols,free amino acids,caffeine,and other key quality components of white tea,along with a sensory evaluation of the tea infusions.The experimental results showed that at a tea-to-water ratio of 1∶50,Baihaoyinzhen achieved the highest score when cold-brewed at 4℃for 2 hours,while Baimudan exhibited the best flavor when cold-brewed at 4℃ for 1 hour.When Baihaoyinzhen and Baimudan were cold-brewed at 25℃ for 4 hours,their caffeine contents were 1.20％and 1.68％,respectively,both lower than those of the hot-brewed control group(1.49％and 2.31％).This indicates that caffeine extraction efficiency is reduced under low-temperature conditions,with the same pattern observed at 4℃.For Baimudan cold-brewed at 25℃ for 0.25～4 hours,the dissolution rate of free amino acids ranged from 19.71％to 64.96％,tea polyphenols from 4.97％to 40.27％,and caffeine from 14.62％to 40.07％.A similar trend was observed in Baihaoyinzhen,with free amino acids showing higher dissolution rates than tea polyphenols and caffeine under the same conditions.Notably,although the dissolution rate of non-ester catechins was lower than that of ester catechins,their relative dissolution rate was higher under cold-brewing conditions.These differences in dissolution characteristics explain why cold-brewed white tea presents a fresher,sweeter,and more mellow taste compared to traditional hot-brewed tea.
This paper reviews the recent progress of tea extracts in cosmetics.At present,tea polyphenols are most widely used in cosmetics,especially epigallocatechin gallate,which has been applied in antioxidant and anti-aging products with excellent antioxidant activity.However,there are some problems related to the application of epigallocatechin gallate such as poor stability,low bioavailability,and high requirements for formula compatibility.In recent years,the application of tea alkaloids has gradually increased,because it has multiple effects including anti-oxidant,anti-aging and soothing.Theanine has the potential to be used in products for relieving,soothing and repair sensitive skin.Tea extract is one of the most popular raw materials of cosmetics,which has won the attention of consumers and manufacturers at home and abroad.In the future,combined with the new extraction and purification technology and marketing requirements,further research on the active ingredients and effects of tea will promote the full use of tea extract in cosmetics.
To explore the synergistic effects of different catechins on antioxidant and bacteriostasis compared with single catechins,in order to achieve the application of reducing dose and increasing efficiency.The scavenging ability of four single catechins(EGCG,ECG,EGC,EC)on DPPH free radicals was compared under the concentration gradient of 0.025～0.2 mg/mL.The optimal combination of different catechins was investigated based on orthogonal design with antioxidant properties(DPPH free radical scavenging ability)as the index.In the experimental concentration gradient,the best combination was set as three different concentrations of high,middle and low groups,and the inhibitory effects of different complex catechins on Staphylococcus aureus(S.aureus)and Escherichia coli(E.coli)were compared.The antioxidant and antibacterial effects of complex catechins were better than those of single catechins.The best antioxidant effects of catechins were 0.1 mg/mL EGCG,0.025 mg/mL EC,0.1 mg/mL ECG,0.05 mg/mL EGC(volume ratio 1∶1∶1∶1).The scavenging rate of DPPH free radical reached 95.03％,which was significantly better than that of EGCG at 0.1 mg/mL concentration(p＜0.05),and the antibacterial effect of high,medium and low concentrations of complex catechins on S.aureus and E.coli was better than that of the four single catechins.Compared with single catechin,the optimized complex catechins showed better DPPH free radical scavenging ability and inhibition of S.aureus and E.coli,it shows that they have synergistic effect.
The effects of tea polyphenols,EGCG and EC on the digestibility of japonica rice flour,glutinous rice flour and rice starch were studied.The results showed that the effects of tea phenolic components on the digestibility of japonica rice flour,glutinous rice flour and rice starch were dose-dependent.Tea polyphenols promoted the digestion of japonica rice flour,with higher concentrations exerting stronger effects;4％～5％EGCG also enhanced digestion,whereas 1％EC inhibited it.Both EGCG and EC promoted the digestion of glutinous rice flour,and 5％tea polyphenols likewise enhanced its digestibility.The effects of tea polyphenols and EGCG on rice starch digestion varied with dosage,while 5％EC addition promoted its digestion.As the amount of added tea components increased,their concentrations in the hydrolysates also rose,with raw material type,component type,and dosage all influencing hydrolysate composition.This research provides a theoretical basis for the development and application of tea components in rice-based products.
