Effect of the Presence of Stem on Quality of Oolong Tea [PDF]
Foods, 2022 Combined with the unique processing technology of oolong tea, oolong tea with stem processing has a better flavor compared to oolong tea without stem processing.
Jiazheng Lin +5 more
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The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars [PDF]
Food Chemistry: X, 2023 This study delved into the aroma characteristics of “Qingxiang” oolong tea, analyzing six different cultivars and their processing modes. The findings showed that both cultivars and processing modes have a significant impact on the oolong tea aroma ...
Chang He +12 more
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Oolong tea cultivars categorization and germination period classification based on multispectral information [PDF]
Frontiers in Plant Science, 2023 Recognizing and identifying tea plant (Camellia sinensis) cultivar plays a significant role in tea planting and germplasm resource management, particularly for oolong tea.
Qiong Cao +12 more
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Special Thai Oolong Tea: Chemical Profile and In Vitro Antidiabetic Activities [PDF]
Frontiers in Pharmacology, 2022 Special Thai oolong tea is oolong tea (Camellia sinensis (L.) Kuntze) steamed with selected Thai botanical drugs. Oolong tea steamed with ginger (Zingiber officinale), lemongrass (Cymbopogon citratus), and celery (Anathallis graveolens L.) is called ...
Narawadee Rujanapun +13 more
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The Dynamic Change in Fatty Acids during the Postharvest Process of Oolong Tea Production [PDF]
Molecules, 2022 As important factors to oolong tea quality, the accumulation and dynamic change in aroma substances attracts great attention. The volatile composition of oolong tea is closely related to the precursor contents. Fatty acids (FAs) and their derivatives are
Zi-Wei Zhou +8 more
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The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality [PDF]
PlantsThe impact of seasonality on the aroma quality of tea has been documented in various tea types, but not specifically in oolong tea. This study is the first to explore the complex relationships between seasonality, volatile compounds, and aroma quality in
Chao Zheng +5 more
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Comparative phylogenetic analysis of oolong tea (Phoenix Dancong tea) using complete chloroplast genome sequences [PDF]
Heliyon, 2022 Phoenix Dancong tea, a variety of oolong tea, is produced in Chaozhou, Guangdong Province, China, and is characterized by numerous hybridizations and polyploidization.
Yaqun Liu +7 more
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Impact of tea green leafhopper (Empoasca onukii) puncturing on the aroma profile of high-aroma oolong tea cultivars Jinguanyin and Jinmudan [PDF]
Food Chemistry: XHigh-aroma Camellia sinensis cultivars Jinguanyin and Jinmudan are usually used to make black tea and lightly fermented oolong tea. The Oolong tea produced has a rich, lingering aroma and high quality.
Baoyu Kong +8 more
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The Dynamic Change in Aromatic Compounds and Their Relationship with CsAAAT Genes during the Post-Harvest Process of Oolong Tea [PDF]
Metabolites, 2023 Formed by L-phenylalanine (L-phe) ammonia under the action of aromatic amino acid aminotransferases (AAATs), volatile benzenoids (VBs) and volatile phenylpropanoids (VPs) are essential aromatic components in oolong tea (Camellia sinensis).
Ziwei Zhou +5 more
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Widely targeted metabolomics analysis reveals the formation of nonvolatile flavor qualities during oolong tea manufacturing: a case study of Jinguanyin [PDF]
Frontiers in Nutrition, 2023 BackgroundThe manufacturing processes of oolong tea significantly impact its nonvolatile components, leading to the emergence of distinct flavor attributes.
Qingcai Hu +17 more
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